TRENETTE WITH PESTO, BEANS AND POTATOES

PASTA, PASTA AND MORE PASTA! LENT IS ALMOST OVER. TONIGHT I MADE TRENETTE WITH PESTO, BEANS AND POTATOES. THE PESTO SAUCE WAS EASY TO MAKE AND IT CONSISTED OF PINE NUTS, BASIL (FROM OUR GARDEN), GARLIC, OLIVE OIL, SALT AND PARMIGIANO-REGGIANO CHEESE. THE RECIPE ALSO CALLED FOR SMALL RED POTATOES THAT WERE BOILED TILL TENDER AND THEN CUT IN HALF. THE GREEN BEANS WERE ALSO BOILED TILL TENDER AND THEN PLUNGED IN AN ICE BATH AND SET ASIDE READY TO ADD TO THE PASTA ONCE IT WAS COOKED. AFTER THE PASTA WAS COOKED I PLACED IT IN A WARM SERVING BOWL ALONG WITH THE GREEN BEANS, POTATOES AND PESTO. THE PASTA WAS FANTASTIC AND IT REMINDED ME OF WHEN KAREN AND I WENT TO ITALY!!!!

HOMEMADE PESTO SAUCE WAITING TO BE ADDED TO THE PASTA!

BACK BY POPULAR! FETTUCCINE ALFREDO! NICK HAD A GOLF MATCH TODAY AND HE ASKED ME TO MAKE THIS DISH AGAIN. HE IS NOT A BIG FAN OF PESTO.

TRENETTE WITH PESTO. I USED LINGUINE FINI PASTA!

KAREN ENJOYING HER PASTA. YOU WILL NOTICE ON THE COUNTER IN FRONT OF HER THAT I ALSO MADE MINI RED VELVET BUNDT CAKES FOR DESSERT!! THEY ARE COOLING WAITING FOR THE ICING TO BE APPLIED!

MY PANEL FOR TONIGHT. NICK, HILLARY AND BECCA! I THINK THEY ENJOYED THE PASTA. I ALSO MADE THE ROASTED ASPARAGUS AGAIN FOR A VEGETABLE. HAVE TO HAVE A LITTLE BALANCE.

PENNE WITH CAULIFLOWER

TONIGHT I MADE PENNE WITH CAULIFLOWER. THIS DISH WAS VERY EASY TO MAKE SINCE THE RECIPE CALLED FOR DRIED PASTA. I AM NOT A BIG FAN OF CAULIFLOWER BUT I MUST SAY IT TASTED AMAZING. I SAUTEED THE CAULIFLOWER FOR ABOUT 30 MINUTES IN GARLIC AND OLIVE OIL AND THEN ADDED THE COOKED PENNE ALONG WITH PARSLEY(FROM OUR GARDEN) AND PARMIGIANO CHEESE. SIMPLE AND TO THE POINT.

PENNE WITH CAULIFLOWER READY TO SERVE! MEAT IN 2 WEEKS!

BLACK BASS (SEA BASS) WITH TOMATOES

IT'S BEEN A LITTLE WHILE SINCE MY LAST POST. I HAD TO APOLOGIZE TO MY PRODUCTION MANAGER FOR THE DELAY. LAST WEEK WE HAD THE PLEASURE OF THE UNKNOWN'S GIRLFRIEND, PIATRA JOIN US FOR DINNER. I DECIDED TO MAKE BLACK SEA BASS WITH TOMATOES. SINCE MOST OF MY PRODUCTION TEAM WON'T EAT ANYTHING WITH EYES AND A HEAD I OPTED FOR CHILEAN SEA BASS. WELL EVEN WITHOUT THE EYES AND HEAD OF A FISH THE DISH TURNED OUT PRETTY GOOD. THE SAUCE CONSISTED OF TOMATOES, MINT, ONION, FENNEL FRONDS, RED PEPPER FLAKES, PARSLEY, WHITE WINE AND SALT + PEPPER TO TASTE. THE SAUCE WAS PERFECT AS IT DIDN'T OVERPOWER THE TASTE OF THE FISH. IT WAS EASY TO MAKE AND IS DEFINITELY A DISH I WOULD MAKE AGAIN. EVEN THE NONE FISH EATERS CAME BACK FOR SECONDS.

PIATRA AND THE UNKNOWN

I ALSO MADE ROASTED PEARS WITH CHOCOLATE FOR DESSERT. I ROASTED THE PEARS IN RED WINE AND THEN ADDED HONEY AND CINNAMON TO WINE.

KAREN MADE HER INFAMOUS PIZZA WITH SMOKED MOZZARELLA
AND SAGE. (I MADE THE DOUGH!)

SEA BASS READY TO SERVE!

BACK BY POPULAR DEMAND!! STUFFED PEPPERS, ONIONS AND TOMATOES!
ALWAYS DELICIOUS.

ROASTED PEAR WITH THE CHOCOLATE SAUCE. LOOKS LIKE MR. POTATO HEAD. THE SAUCE WAS EXCELLENT. ONCE KAREN FOUND OUT THERE WAS RAW EGG IN THE SAUCE SHE CHOSE TO USE HERSHEY'S SYRUP INSTEAD.

FETTUCCINE ALFREDO

THIS PAST MONDAY I DECIDED TO MAKE NICK'S FAVORITE PASTA. FETTUCCINE ALFREDO! I HAD DOUGH LEFT OVER FROM OUR "OSCARS" DINNER. THE FETTUCCINE WAS EASY TO MAKE. AFTER YOU MADE YOUR PASTA SHEETS YOU ROLLED THEM UP AND THEN CUT 1/4" WIDE STRIPS AND THEN UNROLLED THEM. THE SAUCE WAS JUST UNSALTED BUTTER, PARMIGIANO-REGGIANO CHEESE, AND SALT + PEPPER TO TASTE.

PASTA DOUGH READY TO ROLL OUT!
FETTUCCINE ALFREDO READY TO SERVE

GREEN MALTAGLIATI WITH OVEN DRIED TOMATOES, BASIL AND BLACK PEPPER MASCARPONE

SUNDAY WE DECIDED TO HAVE OUR OWN LITTLE "OSCAR" DINNER PARTY. I STARTED PLANNING THE MENU ON FRIDAY. FRIDAY NIGHT KAREN AND I WENT OUT TO DINNER AND THEN HIT THE GROCERY STORE. NOT YOUR TYPICAL DATE NIGHT BUT KAREN HAS BEEN A REAL TROOPER ON MY "CULINARY ADVENTURE". THE MENU LINE UP FOR SUNDAY WAS ROASTED PEPPER ROLL-UPS, ROASTED ASPARAGUS WITH CAPERS AND EGGS AND GREEN MALTAGLIATI. FOR DESSERT I MADE PEACHES IN PRIMITIVO. I DID SOME PREP WORK ON SATURDAY MORNING. THE SAUCE FOR THE PASTA HAD THE BASIC TOMATO SAUCE AND ROASTED TOMATOES. I MADE BOTH OF THEM SATURDAY MORNING. THE TOMATOES ROASTED IN THE OVEN FOR 10 HOURS. I ALSO MADE THE SYRUP FOR THE PEACHES WHICH CONSISTED OF SUGAR, RED WINE AND 1 CLOVE.

ROASTED PEPPERS FOR THE ROLL-UPS.

ROLLED-UP PEPPERS READY FOR THE OVEN. THE FILLING CONSISTED OF OLIVE OIL, CAPERS, TOASTED PINE NUTS, RAISINS, ANCHOVIES, TOASTED BREAD CRUMBS AND PARSLEY FROM OUR GARDEN. I ALSO MADE SOME WITHOUT ANCHOVIES FOR THE NON ANCHOVY LOVERS!

I HAD LOTS OF HELP IN THE KITCHEN. KATHERINE IS PREPPING THE ASPARAGUS!

KATHERINE SLICING THE SCALLIONS FOR THE ROASTED ASPARAGUS!

BECCA, MADELEINE, KRISTIA, KAREN, ELIZABETH AND SARAH IN THE CORNER. KIMBERLY, JACOB AND NICK WERE ALSO THERE (NOT PICTURED). I NEED TO HAVE A TALK WITH MY PRODUCTION MANAGER!

ROASTED PEPPER ROLL-UPS OUT OF THE OVEN!

RACHEL CUTTING THE FRESH PASTA!

ROASTED ASPARAGUS JUST OUT OF THE OVEN. THE SAUCE CONSISTED OF RED WINE VINEGAR, CHOPPED EGG WHITE (WHICH I MADE SATURDAY), SCALLIONS AND OLIVE OIL WITH A SPRINKLE OF CHOPPED EGG YOLK TO FINISH IT OFF.

GREEN MALTAGLIATI IN THE SAUCE! THE PASTA DOUGH WAS MADE WITH SPINACH (GREEN)! THE SAUCE CONSISTED OF THE BASIC TOMATO SAUCE WITH THE ROASTED TOMATOES AND FRESH BASIL (FROM OUR GARDEN)!

GREEN MALTAGLIATI TOPPED OFF WITH THE MASCARPONE AND BLACK PEPPER. THE MASCARPONE CHEESE JUST MELTED INTO THE PASTA AND REALLY MADE THE DISH TASTE FANTASTIC!!

DAVE, JOAN AND RACHEL ENJOYING THE PEACHES IN PRIMITIVO!

POURING THE SYRUP ON THE PEACHES! (WHO'S POURING THE SYRUP)!

AL AND CAROL WITH THEIR PEACHES!

GOAT CHEESE AND SCALLION RAVIOLI WITH BLACK OLIVE BUTTER

I DECIDED TO MAKE ANOTHER RAVIOLI DISH THIS WEEK. ON MONDAY KAREN WENT TO THE MOVIES WITH JOAN AND CHARLOTTE TO SEE AVATAR. THEY TRY TO GO SEE MOVIES THAT ARE NOMINATED FOR BEST PICTURE BEFORE THE AWARDS SHOW. I WAS HOME ALONE SO I DECIDED TO MAKE A COUPLE OF BATCHES OF HOMEMADE PASTA TO USE LATER IN THE WEEK. I MADE THE DOUGH AND FROZE ONE AND PUT THE OTHER ONE IN THE REFRIGERATOR FOR THE NEXT DAY. ON TUESDAY I MADE THE GOAT CHEESE RAVIOLI. THE FILLING FOR THE RAVIOLI WAS AMAZING. IT HAD PECORINO CHEESE, OLIVE OIL, 1 EGG, SCALLIONS AND NUTMEG ALONG WITH THE GOAT CHEESE. MAKING THE DOUGH AHEAD OF TIME MADE MAKING THE RAVIOLI A LITTLE LESS TIME CONSUMING. THE SAUCE FOR THE RAVIOLI WAS VERY SIMPLE. IT WAS JUST UNSALTED BUTTER WITH OLIVE PASTE.

GOAT CHEESE RAVIOLI PREPPED AND READY TO DROP IN THE BOILING WATER

RAVIOLI IN THE PAN WITH THE BUTTER AND OLIVE PASTE

COOKING WITH MY NEW HAT!!!

CHOCOLATE HAZELNUT FRITTERS

LAST WEEK I MADE THESE LITTLE BEAUTIES. THE DOUGH WAS MADE WITH FLOUR, SALT, SUGAR, LEMON ZEST, OLIVE OIL AND A LITTLE WHITE WINE. THE FILLING HAD HAZELNUTS, APRICOT JAM, BITTERSWEET CHOCOLATE AND 1 EGG. YOU CAN MAKE THESE AHEAD OF TIME AND SERVE THEM AT ROOM TEMPERATURE.

FRITTERS FRYING IN OLIVE OIL

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