Penne with Olives. Did you know that October was National Pasta Month! Not that I need an excuse to make pasta or anything ; ) But since it is we should be celebrating! Today we’ve whipped up an oldie but goodie. A favorite from my childhood. Penne con Olive is simply Penne Pasta in a creamy tomato and olive sauce. The kicker in the sauce, Greek yogurt! I love a touch of tang. We’ve been focusing on OLIVES in our cucina. It’s quick, easy and you probably have everything on hand to make this.
Baci! Disclaimer: This post was sponsored by Lindsay Olives. Penne with Olives {Penne con Olive}What you’ll need: 1 pound penne pasta 2 tablespoons extra virgin olive oil 14.5 ounces tomatoes – crushed salt/pepper 1 tablespoon fresh basil – roughly chopped 2 tablespoons Greek yogurt 1/2 cup Lindsay Olives California Ripe Pitted Black Olives – sliced What to do: 1. 2. 3. Buon Appetito! Lobster Spaghetti. I have a thing for lobstah. I’m completely jealous of those who live in New England who have access to these lovely crustaceans on a whim.
Not to mention on the cheap. Further down the East Coast where I live they’re definitely NOT cheap but somethings are worth splurging for and in my opinion lobster is one of them. I like them just dipped in butter, on a ROLL with even more butter, and most definitely hiding in a bed bed of spicy pasta. Lobster chunks hiding amongst long strands of golden sauce laden sumptuous spaghetti. Sign me up any day of the week. Looking for an impressive dish to make for a special occasion? More Luscious Lobster Recipes: Baci! What You Will Need: 1 pound spaghetti 2 tablespoons extra virgin olive oil 2 shallots - minced 4 cloves garlic – minced 1 teaspoon red pepper chili flakes 1 cup stock 1/2 cup dry white wine salt/pepper 6 Roma tomatoes - cubed 2 lobster tails – steamed and cut into cubes 2 tablespoons chopped fresh basil What To Do: BLT Bucatini. If you like BLT’s and you like pasta then you’ll LOVE Domenica Marchetti’s recipe for BLT Bucatini!
In fact I’m pretty sure you’re going to love every recipe from her stunning new cookbook “The Glorious Pasta of Italy” It is without a doubt one of the most beautifully written & photographed cookbooks I have ever seen. Today I’m participating in a Virtual Pasta Party! I along with several others are helping the oh so lovely Domenica spread the word about her gorgeous new cookbook. When Domenica contacted me and asked if I would be interested in participating it took me all of two seconds to respond “si’ assolutamente”. Domenica is one of the most genuine people that I have had the pleasure to have gotten to know virtually. One day we’ll meet in IRL, share a glass of vino and make pasta.
When the book arrived I literally couldn’t put it down. Domenica starts covering pasta essentials. Until you can, I hope you’ll try this BLT Bucatini from Domenica. Who wouldn’t want a bite of that? Baci! Spaghetti al Moro. I was recently in bella Roma with the oh so favoloso Bertolli team. We ate our way around the eternal city, savoring the deliciousness that is authentic Italian cuisine. I’ve been to Rome many times but this time I got to see Roma through the eyes of Bertolli. We visited fresh markets, where we were inspired by the most vibrant and beautiful fresh vegetables/herbs. We chatted with the lively suppliers who were so generous with their time and tips. Trevi Fountain Did you think I was going to say Spaghetti alla Carbonara.
It was at a charming little restaurant called Al Moro, it’s located near the Trevi Fountain {pictured above} After a little batting of the eyes, and flinging of the hair we managed to get the basic gist of the recipe from our waiter. As with all Italian cooking this recipe is based on using the freshest quality ingredients. Bertolli believes in this too. Bicycle in Campo dei Fiori Baci! Disclaimer: Bertolli covered my expenses for the trip. What to do: 1. 2. 3. 4. Spicy Roasted Corn and Crab Soup.
I have to tell you straight away that I am obsessed with this soup. If I could bathe in it I would. Probably TMI but I need to convey to you how much I absolutely adore this soup. I (and you as soon as you make this) have Chef Mike to blame thank. I was in faboosh Fresno a few weeks ago with California Raisins (if you follow me on Instagram you saw all the photos but if no and why not, you can read about it in my Travel section very soon) one of the dishes we had while there was a roasted corn soup that made my eyes roll back in my head and make noises a la scene from When Harry Met Sally. This is the kind of soup that marriage proposals are made over people.
I kid not. It’s worth every single step. A soup this good deserves to be served in something equally amazing. EDITED TO ADD: Thank you for your entries. Le Creuset 3 quart Soup Tureen & 4 – 10 1/2″ Soup Bowls TO ENTER GIVEAWAY: 1. Optional Entries: (You must leave a separate comment for EACH additional entry to count) 2. 3. 4. 5. Salami and Spinach Stromboli. I’m not quite done with my holiday baking yet (don’t worry there are more brownies coming your way – thank goodness right?)
But I have to admit by the end of my marathon baking days I have been craving something salty and dare I say with a little veg it in. Who am I? The catch is I’m not all that hip on the idea of staying in the kitchen to whip up something that will take forever. In comes Stromboli. Think stuffed bread that filled with salty salami, cheeses and a little veg. Normally I would make my own pizza dough, but back to that whole baking all day thing, uffa. Go about your business (for me means cleaning up all the baking mess) for about 30 minutes and then once it’s golden brown grab your serrated knife and slice it up.
Baci! Disclaimer: This post is sponsored by Pillsbury. Salami and Spinach Stromboli What You Will Need: What To Do: Preheat oven to 425° F. Herb Crusted Baked Cod. It’s all about balance. Especially during December and into the new year where although my mind wants to tell me that all those irresistible sweet holiday treats are calorie free, sadly my metabolism tells me otherwise. Uffa. So instead of boycotting them all together (because for me that’s just not an option, have you met my sweet tooth? ) I try to balance them out. Along with all those beautiful baked goods I’ve been churning out we throw in a few healthier dishes. A few cod filets, a lot of fresh herbs and little liquid gold, onion and Wasa.
Finish it off by sauteing fresh asparagus in the same pan you saute the onions and garlic in (because you know how much I hate to do dishes). Baci! Disclaimer: This post is sponsored by Wasa. What You Will Need: What To Do: Preheat oven to 400 degrees. Shaved Asparagus and Lemon Pizza. I’m not sure why pizza always pops into my mind on Friday’s but it does. Not that it’s not fantastic any other night of the week because it is, but there’s just something about eating pizza on Friday night. Now that has me wondering how much busier pizza delivery guys are on Friday? Hmppph. Seriously though, why order a pizza when you can make one yourself. Take asparagus for instance. Next time I think I might try using chili infused olive oil for a little extra kick in the pants. Baci! Disclaimer: This post is sponsored by Pillsbury. Shaved Asparagus and Lemon Pizza What You Will Need: 13.8 ounces Pillsbury pizza crust classic 1 tablespoon extra virgin olive oil 1 1/2 cups grated mozzarella 1/4 cup grated Parmigiano Reggiano 3/4 pound fresh asparagus - shaved salt/pepper 1/2 lemon - thinly sliced What To Do: Preheat oven to 400 degrees.
Polenta with Mushrooms | Mushroom Channel. January 8th, 2013 Paula from Bell’alimento is ready for a cold winter, as long as she has this Creamy Dreamy Polenta with Mushroom Sauce by her side. Try it with your family for a comforting winter meal. Cold weather means comfort food rules. In every household, comfort food means something different. If you happen to have any leftover place it into a shallow baking dish refrigerate, cut it into small portions and then give it a quick fry in the pan the next day! Creamy Polenta with Mushroom Sauce Serves: 4 Ingredients: 1 cups polenta 5 cups vegetable stock salt/pepper ¼ cup grated Parmigiano Reggiano 2 tablespoons extra virgin olive oil 8 ounces button mushrooms – stems removed, quartered 8 ounces baby bella mushrooms – stems removed, quartered 2 cloves garlic – minced 2 tablespoons roughly chopped flat leaf Italian parsley Instructions: In a heavy bottom sauce pan bring stock to a boil.
Charred corn crepes. For the last three summers, I have had “fresh corn crepes” on my cooking wish list. I was mesmerized by the idea of mixing roughly chopped kernels of the ridiculously sweet bi-color corn we get around here with eggs, milk, some melted butter and salt and cooking them thin and lacy in a pan. What I didn’t have was a clue of what I’d do with them, you know, besides just eating them. Whenever I thought about them, I fell down a culinary philosophical rabbit hole — Why not just put corn on a plain crepe? Does a recipe require a reason, a bigger purpose? Did this need to be done? Was it going to raise the bar somehow on crepes or was it just cool that you could do it? Fortunately, after spending the first half of this week chasing a philosophically fascinating (“Can this really work?”) But those philosophical issues came back to pester me. High Summer Corn Crepes: Make a light tomato salad with slivered scallions or chives.
Charred Corn Crepes * Flipping crepes is scary! Patty Melt. A while back, I posted a recipe for a Meatball Sandwich, something I had been craving like a lunatic and just had to get my hands around. Then, a few weeks later, I ran into a reader (at a health food store!) In Paris who said, “That was funny…because I was craving the exact same thing, and then I saw it on your blog!” Am not sure where these urgent food cravings are coming from, but they seem to go in waves, and like a courant d’air that blows through Paris – not all of us close the window on them. I haven’t seen any meatball sandwiches in town since I made one, but Hamburgers are still having their day and I was having a burger at a favorite burger joint, Big Fernand, and talking with one of the very nice mecs that owns the place.
Even though I’m so buried in mountains, files, and heaps of paperwork, I’ve had to create a new folder to archive messages in my Inbox that begin with “You should…” (Lordy, I wish I could do it all…) – I said to him “You should make patty melts!” Creamy Red Lentil Soup with Cheesy Pita Croutons. I rode across the Manhattan Bridge four times on Saturday. I’ve always confined my biking to Brooklyn, its less-trafficked bike lanes and provincial Prospect Park loop; in Manhattan, I’d usually rather be a straphanger or a pedestrian–but four years into riding here, I’m fully obsessed with my bike to the point where I can confront my fears of big city trucks and taxis and bike traffic. Also, my two Saturday missions were on the Lower East Side, a short sprint from where the Manhattan Bridge spits us two-wheelers out on Canal.
I’m now assured that riding across the Manhattan Bridge counts as a quintessential New York City experience as much as the walk across the the far more touristy (and prettier) Brooklyn Bridge. If you’ve ever sat on the Q train at sunset, you’ll know about the view. On Sunday, after all that exertion, I was hungry, even after brunch.
My Middle Eastern flavor journey fit in perfectly with these cravings. ‘s Creamy Red Lentil Soup, no matter that it’s August. Recipe for Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise at Life. I will be the first one to admit that I am not a huge sandwich person. Ryan loves them. He loves sub sandwiches, turkey sandwiches, roast beef sandwiches, meatloaf sandwiches, meatball sandwiches…I could go on and on. I on the other hand am not a huge fan. With that said, I will admit that after making and eating this sandwich I dreamed about it and craved it for the next few days. The spicy shrimp, the creamy chipotle avocado mayonnaise, the crunchy bread and crisp lettuce is enough to make anyone a sandwich fan.
Avocados alone are pretty creamy so I was a little hesitant to mix them with mayonnaise but seriously, the result was like avocado heaven. Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine. Grilled Sui Mai Meatballs. Grilled Herbed Chicken. Chez Us - She cooks. He d... Rustic Tuscan Soup. Apparently spring doesn’t know it’s spring because we’ve taken a u-turn and appear to be right back into winter. Who authorized this? Obviously I am not happy about this. I’ve had to turn the heater back on and pull out all of the scarves and boots I had put away for the season. The only good thing from this colder weather is I can enjoy soups a little longer. Silver lining. Silver lining. Now all I need is a silver spoon. I’m excited to share that I’ve teamed up with Kraft for “The {Not Just Sunday} Italian Dinner” campaign. Now who wants a bowl?
For more recipes like this, visit KRAFT PARMESAN ITALIAN DINNER – a new recipe will be posted every week. Baci! Disclaimer: I am working in partnership with the KRAFT brand and I am receiving compensation for my participation in this campaign. What You Will Need: What To Do: Preheat oven to 400ºF. Drunken Pasta with Pancetta and Arugula. If you like wine and pasta you’ll like drunken pasta. You might have seen (or heard of) a version of drunken pasta before that is made with red wine. The downfall of cooking the pasta with/in red wine is that it turns your pasta into something that looks like it should be at a Halloween party.
Good for giggles but not so much the appetite. Making it with white is the game changer. This pasta dish was adapted from a Cook’s Illustrated recipe and is so creamy and dreamy with just enough white wine that you’ll taste it but not feel it. Enjoy! Whoops. By Paula Jones Ingredients 1 Tbsp extra virgin olive oil5 slices pancetta, diced2 cloves fresh garlic , minced1 tsp red pepper flakes2 cups dry white wine¼ tsp salt1 lb spaghetti1 cup fresh baby arugula⅓ cup heavy whipping cream½ cup grated Parmesan cheese Directions Heat oil and pancetta in a large skillet over medium heat. Kitchen Counter Serves 4. Key Tags. I can make sushi at home. 46 Comfort Food Recipes. - StumbleUpon. 40 Amazing Grilled Cheese Sandwich Recipes. Restaurant Style Orange Chicken.
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