Experiments, Experiments, Experiments

So here's the thing. So many people, chefs and home cooks alike, have found new ways to make things by experimenting. Whether it is because you fell upon an ingredient you didn't know what to do with or because you've been too busy to go to the grocery and shop and you were starving and had to make do with what was in the cabinet.

I usually fall under the category of, I found a new ingredient and didn't know what to do with it.

Last week after having a great afternoon with friends in between classes, I stopped at Newhard Farm's Cornshed and picked up some corn, a cantaloupe, some fresh beets and a hubbard squash. Not sure what I planned on doing with the squash, it has been sitting on the counter for a week now waiting for some divine intervention.

This divine intervention came in the form of my friend Jaime K from "Save the Kales" whose advice was to just roast it and figure out what do with it later.

This advice put me in a little research mode...from the reading I've been doing, hubbard squashes are supposed to be these enormous squash. The best way to open them is to put them in a bag and drop them on the ground so that they break. If I would have known that, I may not have bought the one I have and would have waited to find such a behemoth because the idea of dropping it on the ground to open it kind of intrigues me.

Since I did not know this tidbit of information I bought the one in front of me, it is all of about the size of a softball. We will not be feeding the masses with this, however if it all turns out the way I want it to I will at least have a nice side dish with lunch today when my sister-in-law comes over.

The squash is currently in the oven roasting till tender, which should hopefully only take about 45 minutes since it is so tiny.

Once it comes out of the oven, the plan is to peel it, mash it and mix it with a little butter, brown sugar, chopped pineapple and mango and then top it with some walnuts to give it a little crunch. Hmm, it no longer really sounds like a side dish, so much as dessert. That's fine, one can never have too many options for dessert.

The end plan changed a bit, as some ingredients were left out, but the result was amazing!!! I will definitely be buying a large hubbard squash and possibly making this for Thanksgiving.

The final recipe:

1 hubbard squash, gutted and roasted until tender (ours yielded about 1 cup of squash)
1 heaping tsp. brown sugar (next time I will use raw honey)
1/2 of a rip mango, peeled and diced
1 tblsp. chopped walnuts

After gutting and roasting the hubbard squash, I scooped out the inside into a bowl and combined with brown sugar and mango. I mixed and mashed it together until I felt it was the right texture. I then returned the filling to one half of the hubbard squash shell (this won't work with a behemoth), topped it with the chopped walnuts and returned it to the oven to reheat, about 15 minutes.

You could easily add a little cinnamon to this (I'm allergic, so I tend to not do a lot of cinnamon) and possibly serve it with a dollop of fresh whipped cream or vanilla ice cream if you wished, however in it is current state all of my new meat indifferent/restricted friends could come to dinner and pig out with me. I also think it would be good if you added a little shredded coconut to give another texture.

Either way, it was fantastic! My sister-in-law Sherri and I shared it and were really happy with it. It is her idea that we make it for Thanksgiving this year.

Come back tomorrow, I will be regaling the importance of red beets as I give into yet another craving for them while the crops are fresh.

Hugs,
dina

Back to Basics...with Some Flare

I have thought about making my own butter forever. Well, maybe not forever but at least a few years ever since I had been to the Hamilton Park Hotel in Florham Park, NJ and had their home-made whipped cream. Yes I know I said I wanted to make butter after having their whipped cream, but its because when I was attempting to make my own whipped cream for the first time I whipped it far too long and it started to curdle and since it was not what I wanted for what I was making at the time I threw it away, instead of embracing the challenge at the time, and started over. What can I say, they have amazing home made whipped cream on their buffet for every meal, every day. BTW, if you are looking for an amazing place to stay, be pampered and eat like royalty; I highly recommend this place. The Honeymoon suite is amazing!!!

Okay, back to the butter making. I went to our local dairy, Crystal Springs, and ordered two half gallons of heavy cream. You can't get much fresher ingredients for experimenting than this. Cows milked in the very early morning, heavy cream bottled late morning and you buy it in the afternoon.

This morning I got up and put one of the half gallons of cream in my 6 qt. mixing bowl of the Kitchen Aid. I've read articles where they also suggest you put cream in a well sealed jar with a marble and then give it to your kids to shake until they can't hear the marble anymore, sadly my kids are too old to convince this activity is fun, so I had to use my Kitchen Aid.


I started the mixer on low and then increased speed slowly until the cream started to thicken and no longer posed a risk of painting the walls of the kitchen white. Eventually, I wish I would have timed this, the cream will be whipped cream. You could add a little sugar and whip some more and be done at this point and have the most amazing whipped cream of your life or you can keep going and let it whip till it starts to look a little over whipped. I think at this stage it is much like a clotted cream, perfect for scones and strawberries.

Don't stop now...keep whipping. The whipped cream will start to break down and curdle. You will know when to start lowering the speed of the beater because you will suddenly feel the buttermilk that is separating from the butter sprinkling you. At first I was like, what is that?? Then I realized that the cream was now liquids and solids and the buttermilk was about to spray all over the place. So I turned the mixer down and left it continue beating for a few more minutes. I did all this by feel, no timing, planning or stressing.

I then lined a fine mesh sieve with some cheesecloth and strained the butter milk from the solids.


We are almost done. Now we need to wash the butter and make sure all the buttermilk is out of it or the butter will spoil and become rancid. Simple process really, just pour cold water over the milk and knead it for a few minutes, drain and repeat until the liquid is no longer cloudy/discolored. It took me three rinsings until I was satisfied.

Once the butter was rinsed, I weighed it and put it back into my mixer. I added 1 tsp. of salt (1/4 tsp. per 4 oz. is recommended), we had just about 29 oz. of butter. Since I am not tolerant of high salt anything, I only added 1 tsp. of salt opposed to the almost 2 tsp. that should have been there. I just figured it was going to be easier to add salt than take it away.

Now this is where it gets fun!!! I am so excited! Every summer we grow a few herbs in the garden. Basil, rosemary and sage. Soooo, I decided that we of course could not just have plain butter. If I am going to go to all this trouble to make my own butter, then it needs to be as flavorful and as special as possible.

Its such an amazing taste sensation to mix freshly picked, chopped and diced herbs into the butter. I created 4 different flavor-filled butters. Cracked Black Pepper and Fresh Sage, Fresh Rosemary Garlic, Fresh Basil Parmesan and Raw Honey Butter from a local apiary, Stagecoach Orchard Apiary in Lehighton, PA.

To add herbs to the butter, I started with about 6 oz. of butter and 1-2 tsp. of each fresh herb, 1 clove of garlic, 2 tblsp. grated Parmesan, 1/4 - 1/2 tsp. freshly cracked pepper and about 1 tblsp. honey. But please feel free to use additional or less amounts according to your audience and personal tastes.

After you have thoroughly mixed each of your flavor combinations, lay the mixed butter onto a piece of plastic wrap and wrap tightly. Refrigerate or freeze until you are ready to use.

I am really looking forward to using the basil Parmesan on some corn on the cob. I think the Rosemary garlic would be delicious on a lamb chop, while the cracked black pepper sage would be amazing on some fresh gnocchi and the honey butter...well I've already had some of that on some toast, but a cinnamon raisin bagel is what I'm really dreaming about.

Oh, hey don't forget about the buttermilk that you got from this experiment. There was actually 3 1/2 cups of buttermilk for future fun. Since I don't have time to use it today, I portioned it out into 8 oz. containers and popped them in the freezer. Buttermilk pancakes may be whats for breakfast on Saturday morning after the Blues Fest in Neffs, PA Friday night and before the Zoo in Paradise Concert at the Lehigh Valley Zoo Saturday night.

So let's recap...from one 1/2 gallon container of cream, we got about 29 oz. of fresh creamy delicious butter that we added some flare to with some fresh from the garden herbs and about 3 1/2 cups of fresh buttermilk. At a cost of $.13/oz. for fresh from the farm cream and an hour of your time it sure makes sense to make your own when you could easily pay double that for pre-processed store bought butter that will never be as delicious, but if like me, you bake about 5 days a week it would never be cost effective based on the time element to keep up with demand. Although I sure wish it was feasible. This is where I become selfish and figure at least my family will get to enjoy some simple deliciousness.

What a great day! I had so much fun making this butter. The next project? Espresso salted Caramels. After all I bought a whole gallon of heavy cream from the dairy...need to use it while its still fresh and delicious.

Hope you have as much foodie fun today as I am!

Hugs!
dina

Long Time Big Changes

Well my friends, it has been 13 months since my last post. I do not know where the time has gone, nor do I really know why I stopped blogging. We've all had some challenges, but as always we rose to the occasions, conquered them and have moved on to the next opportunity of success. Life Has Been Good.

As many of you might know my obsession with cooking has taken a turn and has become an actual business. Sometime around September of 2010 we took "My Passionate Kisses" and turned it into "Passionate Kisses Cakes and Catering."

Who knew that a couple of cupcakes sporting some alcohol in the frosting (go figure, me and booze, who would have made that connection...lol) could turn into taking a Wilton cake decorating class could turn into becoming a Wilton Method Instructor could turn into baking and catering and sharing my yummy experiments with people who want to pay for my talents? Certainly not me! But it is so exciting. The journey is hard, but doesn't feel like work. In fact, for the first time in my life I am working very hard and getting very tired all the while feeling like I'm cheating the system by LOVING what I do. Weird isn't it?!?! I am truly blessed.

While I intend to start cooking and sharing some fun recipes again, I wanted to share one that I've been making since spring and just love! I got my original idea from a sandwich that I had for lunch for the first time about 5 years ago. It was made by the lovely people at Wegman's in Bethlehem, PA and has been my favorite sandwich ever since. It is also the perfect time of year to start making this.

The cool thing about this sandwich is that it can vary depending on the vegetables that are available at the moment. While I've never tried it with root vegetables like carrots (not that I would, to me carrots should be raw and never cooked), potatoes and parsnips etc. I'm sure if those are your favorites they could work well too.

My favorite mix of veggies for this are yellow squash, zucchini, onions, eggplant, roasted peppers and mushrooms. You can make a pan of these on Sunday afternoon and then have them for the whole week to use in all sorts of delicious things. But right now...we are heading into sandwich land. :O) So let's go!

Here's what you need:

1 loaf of your favorite crunchy crusted bread, sliced in 1/2" slices
(check out your local farmer's markets, artisan breads are rocking the country right now) or check out this book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg , Zoe Francois for some amazing do it yourself options.

Vegetables: eggplant, onions, zucchini, yellow squash, red peppers, mushrooms (your favorites)

1 or 2 packages of Zesty Italian powdered salad dressing
3 tblsps. olive oil (depends on how much veg you have), divided
1 tblsp. Mayonnaise
1 tsp. basil pesto (I always have a jar on hand)
1-2 cloves garlic, cleaned


Preheat oven to 350°.

Cut vegetables in 1/2 inch slices, mushrooms in half if small. Portobello mushroom slices would be amazing, but I usually use baby bellas. Place vegetables into a baking dish, drizzle with about 2 tblsps. of olive oil, sprinkle with seasoning and toss, making sure that all the vegetables are coated nicely.

Place uncovered into the oven and bake approximately 40 minutes or until fork tender. Please check after 20 minutes to make sure you aren't making veggie mush, its just not the same, trust me.

When vegetables are done, allow them to cool, drain and then store in a well sealed container in the refrigerator for up to a week. (the drippings could make a great base for soup, pop them in the freezer till you need them)

To make my favorite sandwich:
Place two slices of bread on a cookie sheet and drizzle with a tsp. of olive oil (good olive oil is best in this application, I'm using a bottle that my amazing friend Stephanie brought me from Italy, I use it sparingly because I want it to last forever...lol).

Put the bread slices into the oven and bake for about 8 minutes or until bread is lightly golden brown. Remove from oven and rub garlic cloves over bread slices.

Reheat enough vegetables to fit on your sandwich either in the oven while your bread toasts or for about 40 seconds in a heat proof dish in the microwave. You just want to warm them, not re-cook them.

While bread is baking, mix mayo and pesto in a small bowl and set aside.

Sandwich assembly:
Place one slice of bread on your favorite pretty plate (yes pretty plate, be good to yourself), slather that yummy pesto mayo on the bread, top with all those amazing veggies and close it up with the other piece of bread. Eat it whole or cut diagonally (yes diagonally, all good sandwiches are cut on the diagonal, just ask my mom if you don't believe me!) and enjoy. This could be a great light evening meal served with a dessert of grilled peaches and a glass of your favorite Riesling or hard cider.


Alternative options:

• Make it an open face sandwich and and serve as an appetizer
  
• Top it with a poached egg, the yolk of the egg oozes and makes the most delicious sauce ever...
• Boil up a pound of your favorite linguine and toss it all together, add some Parmesan cheese, serve the garlic toast on the side and voila, dinner for 4...
• For those of us that like to eat meat with our meals, you could replace the toasted bread with a nice New York Strip or even a Porterhouse if your feeling wealthy ;O).

Until the next great recipe comes along, Cin Cin,
dina

Never Give Up on the Sweet Potato

Let's face it, everyone has a vegetable, meat, grain, sweet etc., that they just don't like. You can't say why you don't like it and you've tried a million different preparations; yet you still just can't add it to the list of things you can't wait to eat.

I am no different than everyone else. There are few foods I don't like, most of them are processed foods like those Jenny-O turkey roasts, Velveeta cheese and instant mashed potatoes (unless of course they are mixed with Stove Top Stuffing, no I don't know why I like that either). But when it comes to fresh food, aka vegetables, okra, lima beans (outside of vegetable soup) and French cut string beans just send me hiding.

Then there are the ON THE FENCE foods, the ones that I can't believe I have a hard time enjoying; like olives that aren't brined in vodka or stuffed with garlic, bleu cheese (really, there is mold put in there on purpose, come on now)and Sweet Potatoes.

Don't get me wrong, mash them up, fold in a bag of mini-marshmallows and you will need to pry the empty bowl out of my fingers. I feel the same way about them when they are french fried, but pretty much any other preparation and I am just not going to knock you over to get to them. It is sad really, they are so rich and full of vitamins, they are easy to prepare, you can steam them, boil them, bake them, saute them, wrap them in pasta, bake them in a pie, mash them, grill them and french fry them; they are inexpensive to boot.

We made sweet potato ravioli a few months ago that we topped with sauteed sausage and cauliflower and it was good, but it just didn't jump off the plate as my next favorite vegetable like fennel did when I made that for the first time.

The story is the same for all the different squashes out there; acorn, spaghetti and pumpkin. I love love love zucchini, but my lack of love for all the others just mystifies me.

But here at the Wanamaker House we are not quitters and although I will continue to try and vindicate all the different squashes out there, I am starting with the sweet potato first.

Here is what we had for dinner last night. It was good, even David said it was good despite the sweet potatoes...poor orange spud, I promise not to give up on you yet.

Smothered Sweet Potatoes

4 thick slices pancetta, diced
1 lb. Apple Sausage, removed from casing and broken into bits
2 lbs. sweet potatoes (peeled and cubed)
5 cloves garlic, thinly sliced
5 fresh sage leaves
4-6 tblsps. butter
4-6 tblsps. olive oil
salt/pepper to taste
eggs (1-2 per person eating)


Preheat oven to 350 degrees. Peel and cube sweet potatoes, place in a 13x9 inch baking dish and set aside.

In a large heavy bottomed skillet on medium-high heat combine 3 tblsps. of olive oil and 3 tblsps. of butter. Saute garlic and sage leaves until garlic is transparent and sage is a dark green and a little limp.

Pour olive oil mixture over sweet potatoes, sprinkle with salt and pepper and toss till all the cubes are coated.

In the same pan that you heated the oil/butter mixture, saute the pancetta and sausage until the pancetta is just starting to crisp and the sausage is almost completely cooked, but not quite. Salt and pepper to taste. You may need to add a little more oil to the pan if it is too dry.

Pour sausage mixture over sweet potatoes, cover with foil and bake until sweet potatoes are fork tender.


In the same frying pan that you sauteed everything else, fry one or two eggs sunny side up (dippy at my house) per person. Spoon sweet potato mixture onto your plate, top with fried eggs and enjoy. The point of the egg is to provide a simple sauce to the whole dish.


I also made some pan sauteed asparagus to go along with it because I love the drippy sauce of the eggs with asparagus.

Sunny side up eggs, asparagus spears and zucchini fritters makes a fantastic breakfast, especially if they are the zucchini fritters my mom makes from the zucchini we grow in the garden. I'll post that recipe when we get into zucchini overload season.

I hope those of you that are already sweet potato lovers will enjoy this and maybe those of us who are on the fence will keep trying new ways until it hits us that we just can't live without them.

Hugs,
dina

GDYNIA Polish Market at the Allentown Farmer's Market

I think you all realize by now that it has become my goal to investigate as many foods outside of my culinary safety zone as I can. Being of Italian/German descent, with more of an emphasis on the Italian, food of all ethnicities has always been intriguing but cooking it is another story.

With this is mind, my mom and I paid a visit to the Allentown Farmer’s Market on Friday. With my daughter's camera and my debit card we walked down the aisles in search of something fun that would make a delicious meal and interesting blog.

Okay, let's tell the whole truth, we got through the double doors and stopped at Charlie K's Pizza for 2 slices of plain pizza and a medium root beer. Mom and I always talk about eating somewhere else, but we always end up on a red bar stool laughing and enjoying our pizza.

We walked down the first aisle snapping pictures and talking to vendors (I got a lot of stuff for a few days worth of blogging) until we ended up at GDYNIA Polish Market. Everything in the cases looked delicious, Mr. & Mrs. Brodowski looked up and smiled making me feel like maybe this was the adventure I needed today.

So, 15 minutes later after talking to the Brodowskis and a lovely young woman who helped with a few words of translation, we walked out of there with about two pounds of the most delicious and juicy looking Polish sausages, Kielbasa and Kapusta Sauerkraut this side of the Atlantic as well as rough directions on how to prepare it. Did you know that Polish sauerkraut has shredded carrots in it? Have I ever told you I am not a huge fan of the "carrot"? Well I gave it a shot anyway. So here you go:

Polish Sausage and Sauerkraut

2 lbs. Fresh Polish Sausage from GDYNIA Polish Market

2 lb. Kapusta Sauerkraut

1 cup water

1 onion, sliced

4 tblsps. butter

salt/pepper to taste

Place sauerkraut into a colander and squeeze out excess juices. In a heavy bottomed frying pan on medium – high heat, sauté sliced onion in butter until translucent and lightly browned. Add sauerkraut and ½ cup water, stir well. Cover and let cook for 10 minutes.

Slice sausage into 3-4 inch pieces and lay on top of sauerkraut. Add remaining water. Cover and cook 15 minutes or until sausage is hot through and slightly plumped. Salt and pepper as needed.

Now let me tell you a little bit about this meal. First, my husband, despite being 100% Pennsylvania German, just hates pretty much anything having to do with cabbage, sauerkraut is not an exception. But he is now a convert. I think its because all that sour juice from the sauerkraut was squeezed out and didn't have such a bite. It also didn't have that really "hey you must be making sauerkraut" smell that takes over the house for a few days either, which in my book is a really good thing.

So the vote was unanimous, we will be going back to GDYNIA in the near future for all of our Polish sausages and to see what else we can try.

GDYNIA Polish Market at the Allentown Farmer’s Market offers a dozen different kinds of fresh Polish meats and cheeses as well a multitude of other products direct from Poland to tempt your palate into trying one of each and everything they offer.

hugs!

dina

Girls' Night a Celebration of Friendships - New and Old

What a night! There were 12 amazing women at my house Saturday night enjoying great food, wine, music and conversation. It has been such a long time since we’ve all gotten together that I was a little nervous about what the neighbors would say when we started laughing and boy did we laugh.

Dinner gave me an opportunity to experiment with new foods and introduce my friends to foods they’ve never had. Although our soup for the night and our entrée was something I’ve been making for years, the appetizer was something that came to me in the middle of the night and I found the recipe for the dessert in a cook book called “Tongue Twisters – Sexy Food from Bin 941 & 942,” I only changed it up a little bit because I didn’t have the Kahlua it called for.

Appetizer
Pancetta cups filled with polenta and topped with mini crab cakes and sautéed baby portabella mushrooms and shallots

Soup

Crespele – a delicate crepe sprinkled with freshly ground parmesan cheese, rolled up and served in a bowl topped with chicken broth

Entrée

Homemade Manicotti with Italian Meatballs

Dessert

Toffee Espresso Pots de Crème

The first one is something that came to me at about 3:00 a.m. last week, I sat straight up in bed and thought, hey, I think this would make a great appetizer for the girls. I apologized in advance if it didn’t turn out well, but it was unnecessary because it was amazingly delicious and I will be making it again and again.

Pancetta Cups Filled With Polenta and Topped with Mini Crabcakes and Sauteed Portabella Mushrooms and Shallots

16 slices of pancetta + two ½ inch pieces finely diced

1 box quick polenta prepared according to box instructions

1 cup of freshly grated Asiago cheese, plus some for garnish

3 shallots, thinly sliced

2 cloves garlic, sliced very thin

salt/pepper to taste

Preheat oven to 350 degrees F. Place slices of pancetta onto the back of muffin cups and bake till slightly crispy and holds the shape of the muffin cup. It is necessary to put this upside down muffin cup pan on a cookie sheet because the pancetta releases a lot of fat when baking.

Prepare polenta as per the directions on the box, adding the Asiago cheese at the end.

Heat olive oil in a large heavy bottomed skillet on medium – high heat; add shallots, garlic and diced pancetta, sautéing until shallots are translucent. Add mushrooms and sauté until mushrooms are slightly tender and pancetta is slightly crispy. Be careful not to burn the garlic or you will need to start all over again. Remove mushroom mixture to a small bowl and set aside. Put approximately 3-4 tblsps. of olive oil into the hot skillet and sauté crab cakes till lightly browned on both sides, remove from pan and set aside. Put mushroom mixture back in pan to reheat.

Gently place pancetta cup on plate, fill with a generous dollop of polenta, top with 2-3 crab cakes and a generous spoonful of mushroom mixture. Sprinkle with Asiago and enjoy.

Mini Crab Cakes

1 lb. fresh crab meat

1 egg

½ cup Italian seasoned bread crumbs

2 tblsps. Mayonaise

1 tblsp. Old Bay Seasoning

salt/pepper to taste

Olive oil

Place crab meat and all other ingredients except olive oil in a bowl large enough to get your hands into it to mix all the ingredients thoroughly. Since you will be making very tiny crab cakes, you will want to use an actual 1 tablespoon size measuring spoon to scoop out the crab mixture and shape into patties. The crab cakes should be about the size of a quarter.

Sauté crab cakes as directed above.

Toffee Espresso Pots de Crème

2 cups sugar

scant 1 ½ cups water

18 egg yolks

3 cups milk

3 cups heavy whipping cream

6 oz. Espresso Vodka

Combine sugar and water in a large heavy bottom pot. Cook on medium – high heat until caramel in color, stirring occasionally and using a wet brush to push the sugar crystals that form on the side of the pot back into the boiling mixture. This process can take up to 25 minutes, but can burn in an instant if not watched carefully.

While sugar mixture boils, bring the milk, cream and vodka to a simmer, stirring occasionally so that it doesn’t burn or develop a skin on top.

When the sugar mixture is a rich caramel color and milk mixture has come to a simmer, remove sugar mixture from heat and slowly, carefully add milk stirring constantly. This sugar is very hot and will bubble up really high; it might be safer to do it over the sink.

Place toffee into the refrigerator to cool completely. While toffee is cooling, separate eggs and whisk gently until very smooth.

Whisk egg yolks into cooled milk mixture.

Pour enough of the milk/egg mixture into clean ramekins so that it reaches the little ridge just below the top of the ramekin. Place filled ramekins into a bain de marie, cover with foil and bake approximately 50 minutes or until there is a only a soft giggly spot about the size of a dime in the center. Cool, then keep refrigerated until ready to use, can be made up to 4 days in advance if covered tightly with cling wrap. Serve with a generous dollop of home made whipped cream and a sprig of fresh mint.

This was an amazing night! I love all my friends and family and can’t wait to do this again.

hugs,

dina

Sometimes its All About the Beverage You Serve

I know a lot of the articles I've been sharing have been all about food, but I have to tell you, sometimes its all about the beverage.

Here in the Lehigh Valley we have a great community of vineyards. I have my favorites listed on the side of the blog with links to their sites, but today I am going to focus on just one of them, Franklin Hills Vineyards. It is located in Bangor, PA, but has several satellite locations that sell their wines so that we don't have to drive 45 minutes into the mountains to get our fix.

My favorite location is in The Shoppes at the Main Street Commons in Historic Downtown Bethlehem, PA. Not only do they have great wines, but the shop is chock full of great gift items for you and your favorite wino :o).

Currently, I've been drinking a lot of their Simply Red, it is a very nice table red that is not too dry or too sweet. I've been getting a bottle every Thursday because the shoppe in Bethlehem is located right across the street from the Sun Inn and during the months of May and June they play host to Tunes at Twilight, a free night of music provided by local bands. I find that it pairs well with everything we've been eating from the local restaurants on concert night. So far I've enjoyed it with eggplant pasta from Mama Nina's, hot dogs from the Sun Inn and just last week I drank it while eating an Italian BLT from the Apollo Grill. Not sure what it is on the menu for dinner this Thursday, but I can assure you, Simply Red will be in my travel wine glass.

I'm sure you realize that Simply Red is not the only wine creations they offer. There are several other great choices too, so let's move onto something we decided to do for fun with a few of their fruit wines.

During one of the concert nights last spring we bought a bottle of their Envy wine, it is a green apple that is bright and tart and the prettiest green you've ever seen and also seasonal. Never one to just be satisfied with what I have and always looking for the next burst of new flavor, a group of my girlfriends and I decided that these fruit wines might make a great base for martinis. We were right on the money! We took that bottle of Envy and a bottle of green apple vodka and mixed it 2-1, shook it with some ice and voila a very yummy martini that packs a very nice punch was born.

Did we stop there? Absolutely NOT!

Franklin Hills also offers the following wines and thanks to vodka brands like Three Olives, Van Gogh and Absolut who have introduced dozens of flavor infused vodkas to the marketplace the martini combinations are endless.

Passion (Strawberry-Kiwi)
Desire (Mango)
Bliss (Blueberry)
Fainting Goat (Black Cherry)

For even more ideas on how to use these wines, visit their website for some delicious recipes for both beverages and food.

I hope you will take a few minutes the next time you are in the area to visit our Wine Trail, while we are not the Finger Lakes in NY, we sure do have a good thing growing in the Lehigh Valley.

Cin Cin!
dina

Party Party Paaarty Party

What a month! My oldest daughter started school, she is participating in the Aesthetics program at Metro Beauty Academy and my youngest daughter graduated with her Associates in Applied Sciences of Business Management from Lehigh Carbon Community College and will be participating in the Cosmetology program at the same school starting in June. They have promised to make sure that I never look older than I do right now...okay, I threatened them that if I ever look older than I do right now with two kids in the beauty business we were going to have a problem.

But anyway, this is not a blog about the beauty of face and body. It is a blog about he beauty and deliciousness of food.

With that in mind, let me tell you about the party we are having this weekend to celebrate my youngest daughter's graduation.

The menu isn't huge, but guaranteed to be delicious. It is a family affair, as all great parties are.

My sister Diane is making the most delicious Pulled Roast Beef. She has definitely figure out the best way to do it and it couldn't be more simple. I hope she doesn't mind that I am sharing it here.

My parents are making Sausage with peppers and onions.

My sister Eileen is making her family loved Macaroni and Potato Salads.

My sister-in-law Sherri and her husband Jon are making the Turkey Meatballs that our graduate loves and I'm making regular Italian Meatballs.

There will also be pickled eggs and a whole bunch of baked goods...Italian Cookies, Chocolate Cherry Port Wine Reduction Cookies, German Butter Cake, Molasses Cake and Boozey Bites.

Boozey Bites are cupcakes that I make in all different flavors that are close replicas to your favorite happy hour cocktails, complete with icing flavored with delicious liquors. I sell them through my catering business Passionate Kisses Catering.

Now for Diane's Pulled Roast Beef. I am not going to give weights and measures because this is not that type of recipe. Don't be afraid, this is very simple and you won't mess it up.

1 beef roast, the size your family will consume
salt
pepper
garlic powder
Adobo seasoning
red wine
water

Freeze your beef roast at least for 24 hours. When ready to bake your beef roast, preheat your oven to 250 degrees F. Place your frozen beef roast into your roasting pan, we use one of the black speckled enamel roasting pans. Sprinkle with salt, pepper, garlic powder and Adobo seasoning. Pour about 1/2 cup of red wine and a 1/2 cup of water into the pan around the beef roast. Cover and place into your oven. Allow to cook all day. My sister told me that she has started her's as early at 6 a.m. and eaten as late as 6 p.m. and it was still delicious. I've cooked it from 9 a.m. until 7 p.m. and it was delicious. In fact, one day I put it in at 11 a.m. and we ate it at 5:00 p.m., I just upped the temperature to 275 degrees F.

We served it with small rolls so that our guests could make sandwiches.

The next two recipes are definitely in party size quantities, so let the party begin.

I make meatballs a lot, not in this amount, but often.

Meatballs (party quantity)
22.5 lbs. ground beef
1 lb. freshly grated parmesan cheese
2 tblsps. salt
2 tblsps. pepper
2 tblsps. garlic powder
1 cup Italian seasoned bread crumbs
12 eggs

Mix all the ingredients together. You may need to do it in batches if you don't have a large enough bowl to mix it in. Form into meatballs in the size you prefer. I used a 1 1/2 oz. cookie scoop to make them all uniform in size. Then drop into your cooking sauce. Cook in the sauce about 2 hours, remove and set aside while sauce continues to cook. If you let them in for the duration of the sauce cooking time, they will disintegrate in the sauce.

Spaghetti Sauce
2 6lb. cans tomato sauce
4 20oz. cans tomato paste
10-15 cloves garlic
4-5 bay leaves
2-3 tblsps. pepper
2-3 tblsps. salt
water

Put all the ingredients in a very large pot, I really meant it, a very large pot. I had to use two pots for all those meatballs. Use the two large cans of sauce to add the water, rinsing out all the little bits of sauce in the crevices. I usually add about 1 1/2 cans or so of water. Stir well as the paste doesn't disolve quickly when it is still cold, but will burn to the bottom if you don't stir often and well as it heats up. Turn your burner to medium - high until it starts to boil slightly. Reduce heat to simmer and allow to cook for about 8 hours. Yes, 8 hours. We've been making this sauce in my family forever, my grandmother used to make sauce this way and I imagine her mother did too.


It is always good. In fact, I have a friend in Missouri that I made sauce while visiting last year and then sent home with more sauce the last time she visited. She is coming again this weekend and I imagine I'll be sending her home with more.

Buon Appetito!

Hugs,
dina

Comfort Food for the Extra Kids

I learned how to make chicken and dumplings from watching my mom for the first 19 years of my life and have been making it for more than 20 years in my house. About 10 years ago I had planned on making chicken noodle soup (sometimes when time is tight I substitute noodles for home made dumplings), but something came up and my husband stepped in and made it for me (using my instructions and my recipe). It just so happened to be the day my youngest daughter had her very bestest friend in the whole wide world Amanda over for dinner. She went crazy over this soup and has requested it every visit since, she lives 2 1/2 hours away from us now, but she always refers to as "Kaylin's Dad's Soup."

She is coming to visit this weekend to celebrate Kaylin graduating from college and despite the high humidity we are having "Kaylin's Dad's Soup," but with dumplings is for dinner tonight.

Chicken Dumplings

Broth
4 chicken legs, thighs attached with skin and bone
1 onion, peeled, kept whole
3-4 carrots, scrubbed, chopped in half, ends removed
garlic powder/salt/pepper to taste
2-3 large containers chicken broth

Dumplings
5 cups flour
5 eggs
broth or water, as needed
salt, to taste

In the biggest pot you can find, until I bought my restaurant grade pots, I used my most treasured pot that my mom gave me. It is a yellow enameled stainless steel pot that has been used and washed so much that it barely has any yellow left on it. Now I use my 10 quart heavy bottomed stainless steel pot.

Heat pot on medium high heat. Toss in your carrots, onion and chicken parts and allow the chicken to brown lightly on all sides. Fill pot about half way with water and return to heat. Add salt/pepper and garlic powder (you will probably add more throughout the cooking process) and allow pot to come to a boil.

Allow soup to boil for approximately 20 minutes, then reduce to medium heat and cook until chicken is cooked through, about another 30 minutes. Remove chicken from pot and said aside to cool. Reduce heat on soup broth, add canned chicken broth and allow to simmer while you make the dumplings.

Dumplings

Put the five cups of flour into a large bowl, make a well in the middle and put eggs in the well. Working from the center, beat eggs drawing the flour into the eggs. Continue this until the flour is mixed in enough that it would be easier to use your hands than to keep mixing with a fork.

Continue to knead dough until all is combined to make a pretty stiff dry dough. It may be necessary to add more liquid to incorporate all the flour. I usually use a little bit of broth ladled from the soup pot if I need more liquid.

Don't worry about adding too much liquid, you can always just add more flour. I only gave you measurements to give you a guide, dumplings are far from being a science. They are made more with the soul than your brain.

After the dumplings are done, you're going to want to wash all the dough off, its hard to get off, but its easier to tear off the dumplings if your hands are clean. Turn the broth up so that it boils and start dropping teaspoon sized pieces of dough into the broth, stirring occasionally so that they don't clump together. Allow to boil while dropping in the rest of the dumplings. Please do not squeeze the dumplings when making them, they need to stay loose and unformed to cook properly. If you shape them, they will become lumps of lead and never cook all the way through.

Allow dumplings to cook till done, about 20 minutes or so. If you cut one open, it will be soft and slightly mushy in appearance and not look like the dough before you dropped it in the pot.

Enjoy with some crusty bread.
hugs!
dina

Porky vs. the Green Grocer

I love vegetables. My husband and oldest daughter love meat. Sometimes it is really difficult to balance the two out so that there is enough of both to make everyone happy.

Tonight I hit pay dirt with a dish that I put together after a visit to our local Produce Junction (my winter vegetable shopping hot spot) and my two favorite butchers, Thomson's Meat Market and Clover Farms.

So here we go. I am calling this dish Porky vs. the Green Grocer and here is the list of ingredients that I used this time. Any combination of meats and vegetables will work so feel free to change it up to make you happy.

1 lb. American Pie Sausage, removed from casing and diced (from Clover Farms)
4 slices pepper bacon, cut very thick, diced (Thomson's Meat Market)
5-6 slices hill billy bacon, diced
1 lb. baby bella mushrooms, sliced
1 red bell pepper, diced
2 onions, sliced
1 lb. brussel sprouts, cleaned and halved
1/2 - 1 cup chicken broth
2-3 tblsps. olive oil
salt/pepper to taste
about 2 lbs. red and russet potatoes, scrubbed really well and sliced thick
1/2 stick butter
1/2 cup olive oil
5-6 garlic cloves

The first thing I did was scrub my potatoes really well, removing any eyes or blemishes that may be on them. I then sliced them in 1/4 inch slices. In a large 11x17ish baking dish drizzle a little olive on the bottom of the pan, layer potatoes with half of the onions and sprinkle the garlic cloves in between. Drizzle the top of the mixture with a little more olive oil and distribute the butter evenly over the top. Salt and pepper liberally to taste, cover with foil and bake till potatoes are fork tender in a 350 degree oven about 1 1/2 hours, removing foil for the last 15 minutes of baking to allow potatoes and onions to crisp up and become a little brown.

About an hour into the potatoes cooking I started my vegetable prep. Since the veg never takes as long to cook, I don't like to start it too soon or everything will be soggy till we eat it.

In a large heavy bottomed skillet set on medium - high heat drizzle a little olive oil. When olive oil is hot, add meats and saute till sausage is no longer pink. Push meats to the edges of the pan and add the vegetables. Stir vegetables and cook until onions start to become translucent and peppers start to soften. Salt and pepper to taste. Add about half of the chicken broth to de-glaze the pan, don't forget to stir up all the meaty bits, this gives great flavor to the vegetables.

Add the rest of the chicken broth and cover the pan and allow to cook on medium until the brussels sprouts are fork tender.

Serve over the roasted potatoes.

I got rave reviews from my husband, but alas, my daughter was not seduced by the meat flavored vegetables and still picked them out. I may never win on this as far as the kids are concerned, but my husband and I loved it. We are using the leftovers with some eggs today for lunch.

hugs,
dina

Another dinner for two...ooh la la

This being a parent of two adults is really weird, but something a person could get used to. My husband is more eager and usually more accepting of my experiments, so when my daughters aren't going to be home making dinner is always a little easier.

In the case of last night, we had steaks topped with scallops and shrimp that were sauteed in pepper bacon and shallots. It was delicious. It was a great meal for a kid-less night because one child won't eat steak or anything from the sea and the other won't seafood.

As always I like to treat my steaks very simple so that the flavor from the beef shines through. I prefer a drizzling of olive oil, salt, pepper and garlic gently massaged into the meat a few hours prior to cooking, but think one of these days I'm going to have to try some of seasoning applications that Michael Chiarello uses, they always look amazing.

I approach seafood the same way. I rinsed and removed the abductor muscle from all of my scallops, peeled and deveined my shrimp. I mixed them gently with salt and pepper and set them aside while I sauteed the pepper bacon and shallots in a little olive oil. I wish I would have had a red pepper to add to the mix because that would have added a little zing to brighten things up. That's the great thing about cooking, you can always do it a little different the next time because there is always room for improvement.

Shrimp and Scallops

1 lb. shrimp, peeled and de-veined
1 lb. scallops, rinsed with abductor muscle removed
3-4 tblsps. olive oil
3 thick cut slices of pepper bacon, diced (could use pancetta or regular bacon too)
2 shallots, sliced
salt/pepper to taste

In a large heavy bottomed skillet (I got all my pots and pans from our local Restaurant Store) drizzle olive oil, heat on medium - high heat. When oil is hot, add pepper bacon and shallots. Saute till shallots are transparent and bacon begins to crisp. Push bacon and shallots to the edges of the pan. Place scallops, one at a time, in the center of the pan. Sear scallops on each side between 2-3 minutes or until it is nicely caramelized and starts to become white about half way up the side. Flip scallop and repeat above on other side. Remove scallops to a warm plate and tent with tin foil to keep warm. Add cleaned and de-veined shrimp to center of the pan where the scallops were and stir gently until bright pink, maybe another 2-3 minutes. Shrimp cook even faster than scallops. Remove shrimp to the plate with scallops. I didn't put the shrimp and scallops in the pan to cook until the steaks had come off the grill and were set aside to rest so that the juices had a chance to absorb back into the meat.

Steaks
I always go to the butcher and get what ever is fresh and looks good that day. I don't always get the same cut of meat, but am always certain it will be nice because I shop at the same places all the time.

After seasoning my steaks I let them marinate in a plastic bag in the fridge after massaging the seasonings in.

Looking forward to more dinner for two. The possibilities are endless and I'm going to take advantage of it until he is tired of trying new things :O).
hugs
dina

Summer is Coming...Summer is Coming....

...and with it comes the most amazing weather for picnics and grilling and family gatherings.

But can you believe that when I ask my family what they want the most at picnics they choose burgers? They choose burgers because they know that I never make them the same way twice and always incorporate fresh ingredients into the mix that makes them moist and delicious.

Yesterdays burgers were just like that, big and thick with juices dripping. I had hoped to take a picture and post it, but sadly (or not), before I could get the camera out of the case they had been devoured.

This week's Burger Recipe

3 lbs. ground beef or ground turkey (we did both this week)
2 eggs, beaten
3/4 cup Italian bread crumbs
1 large red pepper, diced
1 large onion or 2 small onions, diced
3 cloves garlic, diced
salt/pepper/red pepper flakes to taste
4-5 tblsps. olive oil

Heat a heavy bottomed skillet on high heat. Drizzle oil over bottom of pan. Saute peppers, onions and garlic in hot oil. Sprinkle with salt and stir gently until onions are translucent and peppers begin to soften. (I do all of this on high heat usually, but not everyone likes to cook that way, so turn the heat down if it makes you more comfortable.) Sprinkle with black pepper and red pepper flakes to taste. Stir in seasonings and then remove from the heat to cool.

In a large bowl break up your ground beef or turkey. Sprinkle with more salt, black pepper and red pepper to taste. Add sauteed vegetables, eggs and bread crumbs. Mix all the ingredients until well combined. Do not manhandle it or you will end up with a very tough mixture.

Using your ice cream scoop, scoop up equal size balls of mixture. Flatten out to make your burger. Chill burgers in the refrigerator while you heat your grill. Then place the burgers on the grill and cook slowly to the desired internal temperature. We usually cook them to between 150 - 180 degrees depending on who we are cooking for.

We then serve them on simple buns with cheese, lettuce, tomato, sliced onion rings, ketchup, mustard and sometimes mayonnaise.

Variations I've tried:
Sauteed onions, peppers and garlic
Sauteed onions and mushrooms. Plus about a cup of parmesan cheese in the mixture.
Sauteed onions. Parmesan cheese in the mixture. Topped with Mozzarella cheese, a basil leaf and roasted red peppers.


Next week I want to try the onions, peppers, mushrooms, garlic and diced zucchini and then topping it with mozzarella cheese and basil pesto or maybe some sun-dried tomatoes with all the veg or maybe some diced sauteed pancetta or bacon and a really nice cheddar cheese....ugh...there are no limitations as to what they can be. I think this is going to be a very burgerful summer. Come back to find out what combination we do next.

hugs,
dina

Great Friends and Family Night

What a great night!! I had such a good time and was so excited to see my girls Jean, Angelica and Vanessa. It has been far too long since we go together.

The afternoon started with Angelica and I digging out a bunch of plants that no longer serve a purpose in my yard, I am trying to open space to plant more vegetables and these plants had to go. An enormous clump of purple irises that was too big and heavy to move once it was dug out and bagged, a hydrangea that didn't look that big but had roots connecting it to the earth's core, an astilbe, an echinacea, a little white lilac, a bunch of liatris and some ground cover that will put all the weeds in their place once its established. We tried really hard to give her a part of our white fig tree, but the tree won and she didn't get any...maybe the Turkey fig will be more willing to pro-create in someone else's yard once we open it this weekend.

After all that hard work we came back in the house and opened the first bottle of wine...it was a delicious Cabernet Sauvignon - Tempranillo named The Spanish Quarter.

Jean arrived around 6:30, we threw the steaks on the grill and got ready for a few hours of great food and conversations.

The menu changed from what I posted the other day because, well, I had received other inspirations.

Dinner for the night ended up being:

New York Strip Steak with Bourbon Onions
Twice Baked Potatoes
Sauteed Asparagus


Dessert was:
Chocolate Espresso Ganache Martini Cake
Vanilla Bean Ice Cream with swirls of Candied Nuts (pecans, almonds and walnuts) and espresso ganache

The New York Strip Steaks were beautiful, my husband David got them at Thompson's Meat Market in Walnutport. I seasoned them my favorite way, simply, with olive oil, salt, pepper and crushed garlic and let them marinate for about 5 hours in a ziploc bag in the fridge.







I used a recipe for Bourbon Onions that I came across from a website called Life's Ambrosia and they were delicious and crazy easy to make.







The Twiced Baked Pototoes were an inspiration from one of my favorite websites, Food Porn Daily. In their rendition of these potatoes they scooped out of their shells mashed with warmed milk and butter and then combined with caramalized onion, mushrooms and bacon. Since I had used my mushrooms up a couple of nights ago in the pasta, I substituted diced red peppers in the saute instead. I loved them and am very happy that there are left overs for lunch today.







The asparagus was also simply seasoned with olive oil, salt and pepper and then sauteed with shallots and garlic just long enough to heat them through but not long enough for them to lose their snap. We kept picking them out off the plate and eating them just as is even though we were stuffed to the gills.







But I think dessert was the best. Chocolate Espresso Ganache Martini Cake was rich and moist and wonderful. My family has a secret chocolate cake recipe that we have loved forever and ever. I have been messing around with and turning it into other types of chocolate cake to fit the menu of the day. Since it is a secret, I can't share the whole recipe, but lets just say a cup of espresso in place of regular coffee made a world of difference in the taste.







The ganache on the other hand is a tradtional ganache that I've tweaked a little.
Chocolate Espresso Ganache
1 lb. of your favorite dark chocolate chopped
2 cups heavy whipping cream
1/4 cup Espresso Vodka

Heat the heavy whipping cream over a low to medium heat until it just barely bubbles around the edges, you do not want it to boil, just get hot enough to melt the chocolate. Pour over your chocolate, let set for one minute and whisk until the chocolate is completely melted and combined smoothly with the cream. Whisk in the vodka. Set aside to cool.

After a few hours, the chocolate will get a little thicker. I take a portion of this out of the bowl (maybe about a cup) and put it another bowl and then refrigerate the two bowls until chilled completely through and kind of thick.

Take the smaller bowl of chocolate yumminess and mix with your electric mixer until double in size and lighter in color. I use this as the middle layer of my two layer chocolate cake.

Its at this point that I gently lift up the sides of my cake and insert pieces of parchment paper to cover the plate on all sides of the cake. I then take the larger bowl of chocolate and ladle it over the top tier of your cake and let it drizzle/run/drip down the sides of the cake. It is a little messy, which is why you need the parchment paper as it will pool around the bottom of the cake in a most unattractive way. Once I know that the cake is covered, I put it in the fridge to set up. At the start of dinner, I remove the cake from the refrigerator and take away the paper. This is just enough time for the cake to reach room temperature without melting.

Last night we served this cake with homemade ice cream. A few years ago my husband bought me an ice cream maker for Christmas, it is one of the best gifts I've ever gotten.

Making ice cream is easy and very rewarding. The best part is that you can make your own mixtures to match whatever else you are serving. Last night's ice cream was as followed:

Vanilla Bean Ice Cream with candied nuts and espresso ganache swirls
2 cups heavy cream
1 cup milk
1 vanilla bean, split and scraped
6 egg yolks
1/4 cup of sugar
pinch salt

2 tblsps. of espresso ganache (use recipe above)
1/4 - 1/2 cup candied nuts, broken into the small pieces

Prepared Ice Cream Maker

Combine 1 cup heavy cream, milk and vanilla bean in a heavy bottomed pot. Bring to a light simmer, you do not want this to boil. Turn burner off, cover pot and let steep for about 30 minutes.

While waiting for the cream/vanilla mixture to steep, beat your egg yolks with the remaining cream and salt until well mixed.

Slowly pour the warmed cream/vanilla mixture into your egg mixture while beating it. (Watch out for the vanilla bean, you don't want to mix this into the eggs, but I like to leave in the pot for the rest of the cooking process.) You need to do this a little at a time so that you can bring the eggs up to the temperature of the cream slowly or you will end up with a curdled scrambled egg mess.

Return combined mixture to the pot with vanilla bean. On a low to medium heat stir mixture constantly until it coats the back of your spoon. Strain into a bowl and refrigerate until cold.

Once the ice cream custard is cold, add it to the ice cream freezer according to your manufacturers directions. I keep my ice cream freezer's tub in the freezer at all times. You never know when you will want to whip up a yummy frozen dessert.

About 5 minutes into the freezing process start drizzling small dollops of ganache into the machine, then drop in the candied nuts a little at a time allowing it to mix through. Allow to freeze to the consistency that you want it. I usually end up with soft serve, but it is possible to put the ice cream into another container, put it into the freezer and then use it later when it is scoopable.

Serve with your cake.

Candied Nuts
1 cup sugar
1 cup water
1 cup of your favorite nuts (I used almonds, pecans and walnuts)
1/4 cup cognac, brandy or bourbon
parchment paper lined cookie sheet

Combine sugar and water in a heavy bottomed skillet on a medium to high heat. Stir until all the sugar melts and is combined with the water. You are making a simple syrup. Allow to cook until it starts to thicken and reduce, keep an eye on it because it can burn in a blink of an eye and then you have to start all over...that is no fun. When the sugar starts to get just slightly, I mean slightly caramalized in color stir in your nuts. Coat the nuts completely. Add the cognac and stir until well mixed. Cook until the nuts are all shiny and the sugar mixture has bubbled and looks like caramel. Remove from heat and pour onto the parchment lined cookie sheet, spread thinly so that it can cool. When cooled, break into pieces and hide somewhere that no one knows where it is but you or you will not have it for your ice cream :O)

The night was a huge success. We finished it off with a bottle of red wine from Chile called Escudo Rojo. It was a perfect ending to a perfect night! I can't wait till they can all come back and do it again.

See you soon!
hugs
dina

Fresh Veg and Pasta

It is April 28th and although I am ready for some nice warm spring weather, Mother Nature must be having hot flashes and has decided to turn up the cold air. It is a chilly and crazy windy 59 degrees F here in Slatington, PA and I am facing the day with sweatpants, a sweatshirt and my fluffy winter socks to keep warm. (it is April and I refuse to turn the heat back on :o))

Since I was thinking about warm weather and satisfying food I've decided that tonight we will have what I call "pasta al fresco." Homemade pasta with sauteed fresh vegetables and the tomatoes that we canned last fall. It is a very versatile, easy and quick dinner. Quicker if you substitute boxed pasta for the fresh I have made.

Today's vegetables are red peppers, shallots, garlic and mushrooms. Had I thought to get zucchini or eggplant when I was at Produce Junction (the store we shop at for vegetables in the winter) on Monday we would be sauteing that too, but alas I didn't think about it.

Are you ready? Here we go.

Pasta al Fresco
1 lb. of your favorite pasta
2 red peppers, sliced thinly
3 shallots, sliced thinly
3 cloves garlic, smashed, not diced
8-10 of your favorite mushrooms, we're using baby bellas tonight
1 can whole tomatoes, do not drain (crushed, if you don't want to squeeze them into little bits)
3-4 tblsps. olive oil
1/2 white wine
4-5 fresh basil leaves, hand shredded or sliced thinly

Heat olive oil in a large heavy bottomed skillet on medium to high heat. Add garlic, shallots and peppers. Saute, stirring often, until shallots are transparent and peppers start to tenderize. Add mushrooms and saute till slightly browned. Stir in wine making sure to scrape up the yummy veggie bits. Cook till wine reduces by half (will not take long) and squeeze tomatoes into pan breaking into smaller pieces, add juice. Heat through until tomato liquid reduces a little. Stir basil in at the last minute, just prior to pouring over prepared pasta. Serve with freshly grated parmigiana reggiano or asiago cheese and garlic bread.

If you wanted to add a meat element to this it would be easy enough. Some grilled chicken served on top of the pasta would be yummy and you could also saute some loose sausage before adding the vegetables to the pan.

My friends Jean and Angelica are finally coming for dinner tomorrow night. We will be having my sister Diane's delicious slow roasted Beef Roast, Twice Baked Potatoes from the FoodPorn website (they rarely give recipes, just descriptions and lots of inspirational photos) and asparagus. I will also finally be making that Chocolate Espresso Martini Cake for dessert. Pictures will follow :O)

I'll post the final recipes for reading on Friday.

Hugs,
dina