GNOCCHI WITH FRESH TOMATOES, GREEN OLIVES AND SMOKED MOZZARELLA

THIS PAST SUNDAY WE HAD SOME OF MY FAMILY OVER FOR AN EARLY DINNER. I DECIDED TO MAKE GNOCCHI FOR THE FIRST TIME. ALSO ON THE MENU WAS EGGPLANT PARMIGIANA AND STUFFED PEPPERS, ONIONS AND TOMATOES. I ALSO MADE THE ORANGES WITH BALSAMIC VINEGAR AND PEPPER AGAIN. FOR AN APPETIZER KAREN MADE HER HOMEMADE PIZZA. I HAD TO MAKE THE BASIC TOMATO SAUCE FOR THE EGGPLANT. I MADE THE SAUCE AND THE ORANGES EARLY IN THE MORNING BEFORE CHURCH. AFTER CHURCH I STARTED PREPARING THE INGREDIENTS FOR ALL THE DISHES. IT WAS LIKE IRON CHEF AMERICA! WHILE I WAS MAKING THE GNOCCHI DOUGH I HAD SARAH PREPPING AND ASSEMBLING THE EGGPLANT. KAREN WAS HELPING ME WITH THE GNOCCHI. YOU CAN MAKE THE GNOCCHI AHEAD OF TIME AND KEEP IT REFRIGERATED BEFORE ITS READY FOR THE SAUCE. AS I WAS ROLLING AND CUTTING THE GNOCCHI, KAREN WAS DROPPING THEM IN THE BOILING WATER AS FAST AS I COULD MAKE THEM. AFTER WE MADE THE GNOCCHI I STARTED ON THE STUFFED VEGETABLES.

ROLLING THE GNOCCHI
STUFFED PEPPERS, ONIONS AND TOMATOES READY FOR THE OVEN

SARAH PREPPING THE EGGPLANT

KAREN TENDING TO HER PIZZA!

DAVE, JOAN AND MY DAD AND MOM

EGGPLANT OUT OF THE OVEN

MYSTERY GUEST AND ?

STUFFED PEPPERS, ONIONS AND TOMATOES OUT OF THE OVEN!

GNOCCHI IN THE PAN WITH SAUCE

GEORGE, MYSTERY GUEST, BETH, JOAN, DAD AND GEORGIE

GRILLED JUMBO SHRIMP WITH WHITE BEANS, ROSEMARY AND MINT OIL

KAREN PICKED OUT THE RECIPE FOR TONIGHT. SHE WANTED SEAFOOD SO I PICKED UP SOME SHRIMP ON THE WAY HOME FROM WORK. KAREN WAS MY SOUS CHEF FOR TONIGHT. SHE MADE THE VEGETABLE DISH FOR TONIGHT WHICH WAS BROCCOLI SAUTEED IN WINE AND GARLIC. KAREN SAUTEED THE BROCCOLI IN OLIVE OIL AND GARLIC THEN ADDED THE WINE, RED PEPPER AND THE ZEST OF 1 ORANGE AND 1 LEMON. THE COMBINATION OF THE RED PEPPER AND ZEST GAVE THE BROCCOLI A SUBTLE YET INTENSE FLAVOR AT THE SAME TIME. THE GRILLED SHRIMP (WHICH I BROILED) WAS A WINNER. AFTER THE SHRIMP WAS BROILED IT WAS PLACED ON A BED OF ARUGULA, WHITE BEANS, RED ONION, MARJORAM, ROSEMARY, OLIVE OIL AND THE ZEST AND JUICE OF 1 LEMON ALL MIXED TOGETHER. TO FINISH OF THE DISH, MINT OIL WAS DRIZZLED ON THE SHRIMP AND ARUGULA. THE MINT OIL WAS MADE BY BLANCHING THE MINT LEAVES IN BOILING WATER AND THE PLUNGING THEM IN AN ICE BATH. AFTER YOU SQUEEZED THE EXCESS WATER FROM THE LEAVES YOU PUT THEM IN YOUR FOOD PROCESSOR WITH OLIVE OIL AND PUREE FOR 1 MINUTE. THIS RECIPE IS A DEFINITE DO OVER.

BROCCOLI SAUTEED IN WINE AND GARLIC

(MADE BY KAREN)

SHRIMP, ARUGULA AND A DRIZZLE OF MINT OIL

THE UNKNOWN THOUGHT IT TASTED GREAT. HE ALSO SAID IT WAS A GIRLY DISH.

EGGPLANT INVOLTINI WITH RICOTTA AND SCALLIONS

I DIDN'T PLAN ON COOKING TONIGHT BUT THE UNKNOWN TEXTED ME AT WORK AND WANTED TO KNOW WHAT I WAS I GOING TO COOK FOR DINNER. I CALLED KAREN AND SHE JUST HAPPENED T BE AT TRADER JOE'S. I KNEW I HAD INGREDIENTS AT HOME TO MAKE AN EGGPLANT DISH. I HAD HER PICK UP SOME EGGPLANT AND SCALLIONS. TO MAKE THIS DISH YOU HAD TO FRY THE EGGPLANT AND THEN ROLL THEM WITH THE FILLING. THE FILLING CONSISTED OF RICOTTA, SCALLIONS, 1 EGG AND NUTMEG. I'VE FRIED EGGPLANT BEFORE, BUT I WAS A LITTLE QUICK TO ASSEMBLE THE EGGPLANT. AFTER I FRIED THEM I SHOULD HAVE LET THEM DRAIN ON THE PAPER TOWELS LONGER THAN I DID. THEY WERE A LITTLE OILY. LESSON LEARNED. I ALSO HAD TO MAKE THE BASIC TOMATO SAUCE.

READY FOR THE OVEN


OUT OF THE OVEN WITH A SPRINKLE OF PARSLEY ON TOP

KIRIN, REBECCA AND GEORGE THOUGHT THE EGGPLANT WAS GREAT. THE UNKNOWN SAID IT WOULD'VE TASTED BETTER IF I WOULD HAVE ROLLED THEM WITH MEAT INSTEAD OF EGGPLANT!

I WAS CUTTING UP SOME BLOOD ORANGES FOR EVERYBODY WHEN I SAW THIS RECIPE IN THE BOOK. IT WAS BLOOD ORANGES, BALSAMIC VINEGAR, SUGAR AND PEPPER. THE PEPPER GAVE IT AN INTERESTING TASTE. THIS WAS VERY SIMPLE TO MAKE AND THE PANEL LOVED IT!

PANSOTTI WITH WALNUT SAUCE

LENT IS HERE. NO MORE MEAT TILL EASTER! TODAY I DECIDED TO GO WITH ANOTHER HOMEMADE PASTA DISH. PANSOTTI WITH WALNUT SAUCE. THE MAIN INGREDIENT IN THE PASTA FILLING WAS ZUCCHINI WITH RED ONION, GARLIC, OREGANO, EGG, RICOTTA CHEESE, PECORINO CHEESE, NUTMEG AND PARSLEY. THE SAUCE WAS INTERESTING. CHOPPED WALNUTS, OLIVE OIL, GARLIC, BREAD CRUMBS (FRESH BREAD CRUMBS THAT WERE TOASTED) AND RED PEPPER FLAKES. THE PANSOTTI ARE HALF MOON SHAPED. I DIDN'T HAVE A ROUND COOKIE CUTTER SO I IMPROVISED WITH THE RIM OF GLASS. IT WAS TAKING TOO LONG SO SWITCHED THE SHAPE AND STARTED MAKING TORTELLINI. THE NEXT DISH WAS CALLED POTATO TORTA. IT WAS SORT OF LIKE POTATOES AU GRATIN. THE PANEL THAT NIGHT WAS SPLIT ON THE POTATO DISH. SOME THOUGHT IS WASN'T CHEESY ENOUGH AND OTHERS THOUGHT IT WAS JUST RIGHT. I LIKED IT. THE PANSOTTI WAS A LITTLE SPICY FOR SOME. IF I WERE TO MAKE THIS DISH AGAIN I WOULD ONLY PUT IN HALF THE AMOUNT OF THE RED PEPPER FLAKES. SOME OF THE PANEL MEMBERS WERE SWEATING A LITTLE!!!!!!!!

PANSOTTI WITH WALNUT SAUCE

POTATO TORTA

THE UNKNOWN WITH PAIGE AND REBECCA

STUFFED MEATLOAF (POLPETTONA RIPIENO)

READY FOR THE OVEN

I WAS ABLE TO KNOCK OUT THREE MORE IN ONE NIGHT.

KAREN WANTED TO PICK THE NEXT RECIPE. SHE SELECTED STUFFED MEATLOAF. THE MEATLOAF CONSISTED OF GROUND BEEF AND GROUND PORK STUFFED WITH CARROTS, SPINACH, PROSCIUTTO AND PROVOLONE CHEESE.

POTATOES ROASTED WITH GARLIC

BLANCHING THE POTATOES BEFORE ROASTING GAVE THEM A NICE TEXTURE. REBECCA WASHED THE POTATOES!

BROCCOLI RABE WITH BLACK OLIVES

I DIDN'T THINK THE BLACK OLIVES WOULD TASTE GOOD WITH THE BROCCOLI BUT IT WAS ACTUALLY GOOD.

JUST OUT OF THE OVEN

WE HAD A HOUSE FULL OF PEOPLE. MY PRODUCTION MANAGER FORGOT TO GET A PICTURE OF EVERYBODY.

(WHO IS THAT ON THE RIGHT?)

AGNOLOTTI

THE FILLING FOR THE RAVIOLI

THIS RECIPE WAS EASY TO MAKE. I HAVE MORE CONFIDENCE MAKING HOMEMADE PASTA. THE FILLING FOR THE RAVIOLI WAS CHICKEN AND SAUSAGE WITH RICOTTA, FONTINA AND GOAT CHEESE. IT ALSO HAD MARJORAM AND ITALIAN PARSLEY.

ROLLING THE HANDMADE PASTA
(WHO IS THAT GUY?)

I'M GETTING BETTER AT ROLLING THE HANDMADE PASTA. LIKE I SAID BEFORE, THE HOMEMADE PASTA MAKES ALL THE DIFFERENCE.
SARAH CUTTING THE HANDMADE PASTA

SARAH WAS HOME FOR THE WEEKEND. SHE WAS A BIG HELP TODAY. SHE HELPED ME WITH THE PREP WORK. SHE PREPARED THE HERBS, GRATED THE CHEESE AND HELPED CUT THE RAVIOLI.

AGNOLOTTI

LOOKS AS GOOD AS IT TASTES.

ENJOYING A NICE GLASS OF RED

(WHO IS THAT GUY?)

THE PANEL AGREES

SARAH, KAREN, PAIGE, REBECCA AND NICK AGREE. 5 OUT OF 5 PANELIST AGREE THAT THE AGNOLOTTI WAS FANTASTIC.

CANNELLONI (CANNELLONI AL FORNO)

Yesterday I told the kids to pick out any recipe in the book. They picked Cannelloni. This recipe entailed making pasta dough, tomato sauce and besciamella sauce. I've made the tomato sauce and besciamella sauce. I've only attempted to make homemade pasta once before.

HOMEMADE PASTA

You get a little work out making the pasta dough. You have to knead the dough for 10 minutes.

ROLLING THE PASTA

I had 3 or 4 things going at once. After the dough was made you have to let it rest for 30 minutes. While the dough was resting I started my tomato sauce. Once I got that going I started the besciamella sauce. When I finished the besciamella sauce the dough was ready to roll out on my pasta machine.

READY FOR THE OVEN

I had a little help in the kitchen from Rebecca and Paige. Karen went out with her friends from work. They were taking her out for her birthday. Usually she just celebrates her birthday the whole month of January but I guessed it has rolled into February.

CANNELLONI (LOOKS GOOD)

This recipe was a little bit of work. It would be fun to do on a Saturday with family and friends and some good wine.

PAIGE AND REBECCA

I thought the cannelloni was excellent. You could really taste the difference with the homemade pasta. Paige and Rebecca said they loved it! Always nice to hear that!!

VEAL (CHICKEN) SCALOPPINE WITH MUSHROOMS, MARSALA AND THYME

BLOOD ORANGE SALAD


VEAL (CHICKEN) SCALOPPINE WITH MUSHROOMS, MARSALA AND THYME

BLACK AND GREEN OLIVES WITH TOMATO SAUCE

Today I was able to knock out 3 recipes. We had most of the ingredients at home. I had a lot of help from Karen. She went to the store to get a few missing items. The first dish was Sauteed Black Olives and Green Olives with Tomato Sauce. I used the leftover tomato sauce from the other night. It was an interesting dish and very easy to make. Rebecca even tried it and her friend Paige said she liked it but she preferred the black olives to the green olives. Jacob, my nephew also liked the dish. Karen made the Shaved Fennel with Blood Oranges, Pecorino and Pomegranate Seeds. She made the salad with radicchio because they didn't have any fennel at the grocery store. The salad was excellent. The Veal (Chicken) Scaloppine was easy to make. I used chicken instead of veal because I knew the kids would balk at trying it. I will sneak the other veal dishes in the book by them at a later date. The scaloppine is definitely a do over.

FRITTATA WITH SPINACH AND CHEESE

We didn't plan anything for dinner today. When I got home from work my wife was planning to make a chopped salad with what we had in the refrigerator. It just so happened that I had the ingredients to make "FRITTATA WITH SPINACH AND CHEESE" that would compliment her salad. I didn't have enough spinach for the recipe, so I added arugula to make up the difference. I deviated a little from recipe. Instead of flipping it over in the pan and finishing it on the stove, I didn't flip it over. I finished it off in the oven at 400 degrees. I am taking a piece in my lunch tomorrow.

SHORT RIBS IN BAROLO WITH ROOT VEGETABLES

Yesterday I started my journey. We have Lent starting in a couple of weeks, so I decided to make something with meat. Short Ribs in Barolo (page 402) with Basic Tomato Sauce (page 71). I paired it with the Root Vegetable Mash (page 417). I was able to knockout 3 recipes in 1 night, although I know I will be making the Basic Tomato Sauce more than once during this journey. It took about 2-1/2 hours to cook everything including clean-up. I did ask my wife to stir the tomato sauce once (she claims she stirred it 3 times). The Barolo sauce turned out pretty good. The Vegetable Mash was excellent. My wife and oldest daughter thought everything tasted great. My youngest daughter would only eat the short ribs (she is very picky). Her friend tried the short ribs and the mash and she said she loved them. That makes me feel good.