Presto Pesto

Some of the most delicious dishes have come into creation by accident. And sometimes a side dish is so tasty it becomes the main attraction. Both were the case when I whipped up a batch of pesto on a whim the other night.

We needed a little something to complement the main dish--chicken, I think--and after scouring the fridge and pantry, I realized we had some whole wheat pasta and a whole lotta basil. And anytime there's an abundance of basil, I think of pesto. And when we happen to have all of the ingredients on hand (cheese, nuts, olive oil, garlic), I feel like it would be a crime not to make some.

Super fast, super easy, it's a hungry girl's sauce-come-true: throw a clove of garlic, a bunch of basil leaves, salt, pepper, grated cheese, and a handful of nuts (we had sliced almonds) in the food processor. Mix until combined, stream in some good olive oil with the processor running and presto! You've got pesto.

I tossed some rotini with the vibrant green goodness over low heat, then added a splash of cream (since we had some) to finish the sauce. And how did it turn out, you ask? Well, when the hubs can't even tell that the pasta it's on is whole wheat, it's definitely a sauce worth making again.

Happy Searching!

Vodka Sauce with Penne

I've been taking a little break from writing to enjoy Spring Break and a visit from one of my besties, Sarah. She flew in from New York and was itchin' to experience some suburban activities that she's missed since living in the big city (grocery shopping without taking the subway, cooking in a fully stocked kitchen, etc). I was, of course, more than happy to oblige! We spent our days together shopping, cooking, eating, and reminiscing about our shenanigan-filled friendship.

We sought inspiration from Giada's Everyday Italian cookbook, which I hadn't used in ages. But what a great collection of recipes! We ended up making two delicious dishes and shared a little feast.

The main dish that stole our hearts (and later, stomachs) was the Vodka Sauce with Penne. We started by making our own marinara sauce which was really easy, just required a bit of chopping. Once that was underway, we got the Vodka Sauce simmering (both recipes follow). It was well rounded and had just the right mix of sharp, acidic sweetness (from the vodka and tomatoes) and luscious depth (from the cream and parmesan). And to sassify it a bit, we added some roasted shrimp and sliced cremini mushrooms.

We almost had as much fun making it as we did eating it...almost. It tasted pretty amazing.

Stay tuned for some other scrumptious selections from our Spring Break Menu!

Happy Searching,


Marinara Sauce
from Giada De Laurentis's Everyday Italian 
1/2 c. extra virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp. sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
2 [32 oz] cans crushed tomatoes
2 dried bay leaves

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thicken, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. [The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.]

Makes about 2 quarts/8 cups.


Vodka Sauce
from Giada De Laurentis's Everyday Italian 
3 c. Marinara Sauce
1 c. vodka
1/2 c. heavy cream, at room temperature
1/2 c. grated Parmesan cheese
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste

In a large heavy skillet, simmer the marinara sauce and vodka over low heat, stirring until the mixture reduces by one fourth, about 20 minutes. Stir in the cream and continue to simmer over low heat until the sauce is heated through. Remove the skillet from the heat and stir in the Parmesan, 1/2 tsp of salt, and 1/4 tsp of pepper. Season the sauce with more salt & pepper to taste.

Pasta Para Uno: Carbonara

When my chef is unavailable or out of town (as he is currently), I am forced to cook for myself. I use the word "forced" in jest--sort of. I love to cook, but since dinner has been ready when I get home from work for nearly a year, I am a little rusty (and a little bit spoiled).

One of my go-to meals when I am dining solo is Pasta Carbonara. Bacon? Eggs? Pasta? Buonissima! My favorite everyday pasta is linguine, so I made Linguine Carbonara. It's quick, easy, and luxurious--a perfect dinner for one!

All you do throw some noodles in boiling water and while they cook, beat an egg, cheese, fresh ground pepper, and a smidge of cream together (I used fat-free half and half since it was all we had on hand, and it worked fine). Toss with the pasta and some crumbled bacon (even though the recipe calls for pancetta) and you'll be in the best company ever.

The next time you're in need of a quick and tasty meal, go for some Carbonara. This recipe from Giada will hit the spot!

Happy Searching!

Holy Crab!

I realized it's been awhile since I've showcased one of Ryan's masterpieces (even though I eat them all the time). This dish was inspired by one of our favorite indulgences, crab legs. Caught fresh from the Costco Seafood Road Show, two or three legs usually satisfies our appetite for a taste of luxury. This time, those legs had a fancier fate than simply being dipped in butter. They put on a tuxedo and hopped into pasta baked with four cheeses.

That's right...Holy crab! Crab Mac & Cheese, ya'll! Let me just tell you, it was out of this world.

The recipe was a hybrid of Ina Garten's & Emeril Lagasse's. After removing all of the crabmeat and boiling the pasta, Ryan made a homemade four-cheese sauce: Gruyere, Pecorino Romano, Fontina, Parrano. Sauteed onions and garlic, pancetta, and chives made the sauce ooze with flavor. The nutty, sharp, creamy, salty cheese sauce surrounded bits of crab, chives, and cavatappi pasta (which is my absolute favorite pasta shape, by the way).

Tossed together, scooped into a glass baking dish, and topped with tomatoes and buttered bread crumbs...

...this was the end result. I can't tell you how hard it was to wait for the 10 minute "cool time". So after 9 minutes, I dished up a hearty portion (I already knew it was going to be good), and drizzled it with teensy bit of White Truffle Oil (one of our William's-Sonoma gift card splurges).

Ho-LY CRAB! Luscious, perfectly rich, make-your-mouth-sing delicious.

Happy Searching,

Perfect Pad Thai

Sometimes I take my husband's fabulous cooking for granted. With Ryan in the kitchen, the bar has been raised and I have become accustomed to gourmet meals on a nightly basis. It's a compliment, really...I know dinner will be delicious because he's such a great cook.

Then sometimes he makes a dish that really reminds me how lucky my taste buds are. Something over-the-top tasty.

This Pad Thai was perfection. Whole wheat linguine wok-tossed with shrimp, chicken, cilantro, bean sprouts, peanuts and spices...aMAZing. Another one of the key ingredients was fish sauce, which is found in the Asian Foods aisle (with a wretched smell but incredible taste....don't let it dissuade you). I really believe this stinky delight is what elevated the dish from good to gone-in-three-minutes.

I think I told Ryan how delicious it was between each and every bite. Maybe we can have it again tonight...

Happy Searching,

The Best Spaghetti

Everyone has a favorite dish that their mom makes. Since my mom is an amazing cook, it is extremely difficult to pick just one. But if I really had to choose...if I really had to pick just one meal as my all-time favorite, it would have to be my mom's spaghetti and meatballs. It was the meal I ate on my first birthday and I think it's been my favorite ever since. I know I'm a bit biased, but it truly is the most delicious spaghetti I've ever eaten.

Last weekend, I spent a snowy Saturday with my mom in the kitchen while she made her famous sauce (it's actually a ragu because it's meat-based...one of the many things I learned while attending Spaghetti School). I took copious notes down to the finest details, closely observing exactly how she rolled the meatballs and how she grated the garlic. It's one of those recipes Mama B has been making for decades so she doesn't need a recipe--the recipe is in her head. Watching my mom in her element was fantastic. It felt a bit like watching DaVinci paint the Sistine Chapel (or so I can imagine).

What I learned is that the recipe isn't an exact science, but it is a labor of love. I'm not sure I'll be able to create it as well as she does, but I am definitely going to try. One thing I can create is the perfect bite. A harmonious balance between meatball, noodles, sauce, and cheese...mmmmm.

So now--drumroll, please--I present the world premiere of Mama B's Italian Ragu recipe. I highly recommend you try it--you'll find yourself eating some pasta delizioso! Buon appetito!

Mama B's Italian Ragu
Pour approximately 3 TB of olive oil in the bottom of a large pot or Dutch oven over medium heat.
Add 1 chopped onion, 4 cloves of chopped or grated garlic, 1 TB of salt and 1/2 TB of pepper. Saute until translucent.
In a separate pan, brown 1 pound of Italian sausage. Drain and cool on a paper towel and set aside.
Add one 12 oz can of Contadina tomato paste. Cook on low for 3-5 minutes, stirring often to avoid burning.
Add 1/4 cup of chopped fresh parsley, 1 tsp of dried basil, 1 tsp of dried oregano, and 1 TB of sugar. Cook for 5 minutes, then add 1/2 tsp of salt and 1/4 tsp of pepper, 1/4 cup of freshly grated parmesan or Pecorino Romano. Cook for 2-3 minutes, stirring often to avoid burning.
Add 3 cans of warm water (using the tomato paste can), stirring between each can to combine. (Mama says, "Don't worry if it's thin--it will thicken!").
Add crumbled sausage and 8 oz sliced mushrooms.
Bring to a boil and then lower heat. Simmer uncovered for approximately 2 hours, depending on the consistency you prefer.
Add meatballs and 1/4 cup grated parmesan cheese 10 minutes before ready to serve. Meatballs will finish cooking but won't absorb too much sauce.
Season with salt and pepper to taste.
Enjoy with your preferred noodle (I am a classic spaghetti girl myself, but it's excellent with penne or rigatoni, too).

Mama B's Meat-a-balls
Soak 2-3 slices of white bread in milk, cream, or half-and-half (just enough to cover the bread).
In a large bowl, mix 2 beaten eggs, 1/2 tsp of dried basil, 1/2 tsp of dried oregano, 1/4 cup of chopped fresh parsley, 1 large chopped or grated garlic clove, 1/2 cup of shredded parmesan cheese, 1/8 cup grated Pecorino Romano and 1/4 tsp of onion powder.
Add 1 pound of ground beef and 1 pound of ground pork, gently mixing to combine (Overmixing will cause the meatballs to become tough).
Roll into balls, slightly bigger than a golf ball. Bake @ 350 degrees for approximately 20 minutes. Meatballs should start to become oozey with cheese, but shouldn't be cooked all the way through--they will finish cooking in the sauce.

*Note: Many recipes call for frying meatballs. I've had these meatballs both ways, and baking them in the oven is much better. Roasting enhances the flavor of the meatballs and keeps them extremely moist. (And they are awesome in a sandwich the next day).

Happy Searching!

Divine Valentine

How glorious was it that Valentine's Day fell on a weekend this year?!? (A long weekend if you had Monday off...bonus!)

We didn't even make huge plans...just spent the three-day weekend enjoying each other's company and some delicious nibbles. Our weekend started Friday night with a concert downtown (The English Beat, a resurfaced 80's band, set the tone for a fun and relaxing weekend with their reggae-punk tunes). Saturday afternoon was filled with leisurely grocery shopping (one of our favorite pastimes), filling our cart with Valentine indulgences like lobster tails and champagne. We ate breakfast in bed Sunday morning and spent some time on South Congress that afternoon. All in all, a lovely weekend...hope yours was deliciously lovely, too!

Pear & Gorgonzola Salad with 

Toasted Walnuts and Champagne Vinaigrette

 Lemon Pepper Pappardelle with 

Lobster & Peas in a White Wine Cream Sauce

 

Blake Benedict 

(the Blake comes with bacon and heart-shaped toast)

Pomegranate Champagne Cocktails

If you are interested in making some delicious yourself, the tried-and-true recipes are coming soon! Meanwhile...

Happy Searching,