Something must be wrong here...

My first bad Giada recipe!! I'm not sure how this happened as I followed the recipe to a 'T' (minus the nuts) but something went wrong. I was so excited to be trying broccoli rabe for the first time and was more excited to be pairing it with another new recipe. The combination seemed like a great one but turned out that the braciole was the only edible food on the plate. I'm not sure I've ever tasted something so bitter in my life! I used the recipe from Giada's Everyday Italian cookbook and the only difference I see between that recipe and the FN recipe (as oftentimes there are subtle differences) is that the FN recipe instructed to trim the stems, which I did not do the first time. I figure that must have been the issue because just about all of the reviews gave the recipe 4 or 5 stars. What a bummer though because it really does look so good and I'm not sure if I'll get Kyle to try broccoli rabe again for fear that he'll protest. You can find the recipe in the link above.

Braciole

Welcome 2008!!

As my first post of the New Year, I'm posting quite possibly the only dish that I had be dying to make in 2007...which not-so-coincidentally didn't happen until almost the "11th hour." I know that I'm a procrastinator and the fact that I waited until the second to last day of the year to break down and make this braciole is just a testament to my ability to be resolute in my procrastination convictions.

What the hell does that mean, right? Well let me 'splain. Of all the things I've learned about myself in the past 10 years, throughout the second half of my college career, my Master's program, and my working life, I think one of the most important things I've learned is that I work well under pressure. I pulled many o' all-nighters back in the day and it wasn't necessarily because I kept putting assignments off; more like working 3 part-time jobs, taking 18 credits, and handling a relationship with a Navy sailor kinda put a crimp in my study habits. So oftentimes the only time I had to study and write papers was in the wee hours of the morning when my brain was so fried and there wasn't enough coffee in the dorm to keep my eyes open. But somehow I pumped out some of the best papers of my college career watching [and sometimes sweating as] the minutes tick by on that little clock on the bottom right-hand of the screen. A after A after A were the grades that appeared on those papers, exams, projects, and oral presentations. I know, I couldn't believe it either! So now that you know where my affinity (for lack of a better word) for procrastination comes from. But I digress...

So back the braciole (which by the way, the word is commonly pronounced /bra'zhul/ from the Sicilian pronunciation)...I'd never made it before and don't really remember my parents making the rolled-up version mentioned in the Wikipedia (although there was almost always a piece (read: a hunk) of beef or pork in the sauce they made) but I'd heard about it from various sources and then it showed up in Giada's Everyday Italian cookbook. I tell you, I looked at that recipe on and off for 8 months, and only after finding a great flank steak at Whole Foods did I decide it was time. And like magic, with the flank steak waiting in the fridge, Giada popped up on the FN with the braciole episode...fate, I tell ya.

We both really enjoyed how this turned out...and it was well worth the 8 month wait. The meat was tender, the filling was flavorful, and overall the braciole was very simple to put together. In the future, I'd be tempted to try out other additions to the filling - maybe roasted red peppers, garlic, or sundried tomatoes. Similar to a crockpot meal, this cooked for a while in the oven, which was nice because it gave me time to run around the house and get a few things done before dinner was ready. I'll definitely make this again but will find a different side dish other than the one I served with the braciole this time (see broccoli rabe post).

Braciole
source: Giada de Laurentiis

• 1/2 cup dried Italian-style bread crumbs
• 1 garlic clove, minced
• 2/3 cup grated Pecorino Romano
• 1/3 cup grated provolone
• 2 tablespoons chopped fresh Italian parsley leaves
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 (1 1/2-pound) flank steak
• 1 cup dry white wine
• 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce (I used my own homemade sauce. You can find Giada's sauce recipe in the link above.)

1. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
2. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
3. Preheat the oven to 350 degrees F.
4. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
5. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

Prep time: 15 minutes

Cook time: 1 hour and 40 minutes

Serves: 4

Artichoke and Sausage Stuffed Shells

Finally, a recipe from my "must make" list! I've been dying to try Giada's Turkey and Artichoke Stuffed Shells for ages but have had some reservation about it because I wasn't sure how it would go over with Kyle, although I know I shouldn't have any reservations about making any of Giada's recipes because they all turn out so wonderful. Once again, we were not disappointed by Giada!

We ended up swapping out the ground turkey for ground pork because it's what we had on hand and it certainly was a good move; the combination of artichoke with sausage is just heavenly! We didn't make the sauce in Giada's recipe because we're still working through the large pot of sauce that Kyle made over the weekend and I really don't think the recipe was missing anything without Giada's sauce. I didn't include the sauce recipe below but you can find it by clicking on the link to the original recipe above. All in all, this recipe is just perfect for a cold New England [pre]winter night and I can guarantee that they will be back on our plates before the winter is through.

In fact, these shells are also just the perfect dish to bring to Peabody's Housewarming Party this weekend! It's a potluck-style party and I feel like a kid on Christmas Eve waiting to see what everyone "brings"! Not only are my stuffed shells incredibly tasty and will everyone at the party love them, the shells can be made in advance (and frozen if you wish) and they travel well (yes, even virutally). They can be baked after being frozen or refrigerated (baking time adjusted accordingly) and will turn out beautifully either way. And be honest, who doesn't love stuffed shells??

Artichoke and Sausage Stuffed Shells

adapted from Giada De Laurentiis

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground pork (sweet Italian sausage)
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (15oz) can artichoke hearts, coarsely chopped
• 1 (15oz) container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 5 cups sauce, homemade or jarred
• 1 1/2 cups grated mozzarella (about 5 ounces)
  

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
2. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
3. In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
   To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of sauce.
4. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
5. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Prep time: 20 minutes

Cook time: 20 minutes (fresh); 60 minutes (frozen)

Serves: 6-8

Girls Fondue Night

Bringin' back a little of the 70s here but who cares? I've got 2 fondue pots and had the itch to use them recently as I was planning on having a couple of girlfriends from college for dinner while I had a dear friend from freshman year of college stay for the weekend. (As an aside: I went to a small state school in [way] upstate New York for my freshman year of college and then transferred to another school in Connecticut where I finished my final 3 years. My friend, Kristin (Kris), and I lived on the same floor freshman year and have remained friends ever since - it's been 10 years now since I transferred to CT - yikes how the time does fly!! The pic below is us with a couple friends from that year. I'm at the top, Kris is on the bottom right with the hat on.)

OK, enough memories and back to the food. Unfortunately, I didn't get any pics of the fondue but I can truly say that both fondues (pizza and Italian cheese) came out great and the fondue idea overall was a big hit. We were able to sit around, pick away, and chat while the fondue vanished. It really was quite a relaxing dinner. Instead of a meal I was slaving over in the kitchen to prepare, I had the pizza fondue all cooked before the girls arrived and kept it warm on the stove while we had appetizers. For the cheese fondue, I prepped everything a day in advance (including the dipping items) so literally all I had to do was toss the ingredients in a pot on the stove, cook to the right consistency, and pour it in the fondue pot. I opted for the electric fondue pot for the cheese fondue so that the heat could be kept a bit more stable and put the pizza fondue in a traditional fondue pot with a Sterno underneath (covered half-way because the flame was too high).

As I mentioned, both fondues went over with rave reviews. For dipping items, I kept it simple: roasted garlic ciabatta bread, another kind of rustic bread called rustica (I don't make these things up), blanched broccoli florets, and red peppers cut to about 1 1/2" pieces. The cheese fondue had a real nice deep flavor with the combo of Gruyere and Pinot Grigio and the pizza fondue really does taste like pizza (it's a recipe my mom either found or made up years ago. She used to make it on cold winter nights and we ate while sitting in front of the fire.)

Overall it was a fun night with great friends and delicious food and I'm thinking about making it a yearly tradition so we'll see what kind of fondue next year brings!

Italian Cheese Fondue
source: Giada De Laurentiis

• 8 ounces grated Fontina
• 8 ounces grated Gruyere
• 5 teaspoons cornstarch
• 6 ounces thinly sliced pancetta, chopped
• 2 cups dry white wine (such as Pinot Grigio)
• Freshly ground black pepper 2 tablespoons chopped chives
• Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

1. Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat.
2. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil.
3. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
4. Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

Prep time: 10 minutes

Cook time: 10-15 minutes

Serves: 8-10

Pizza Fondue

• 1 medium onion, chopped
• 1/2 lb ground beef
• 2 cans (10.5oz) pizza sauce (I used about 2 1/2 cups spaghetti sauce)
• 1 1/2 tsp fennel seed
• 1 1/2 tsp oregano
• 1/4 tsp garlic powder
• 2 1/2 cups (10oz) shredded cheddar
• 1 cup (4oz) shredded mozzarella
• Italian or French bread for dipping

1. In a saucepan over medium heat, brown onion and ground beef. Drain.
2. Stir in sauce and seasonings and heat through. Add cheese by handfuls, stirring each handful until cheese is almost fully melted.
3. Pour into fondue pot and keep hot while serving. Serve with bread cut into pieces or serve over toasted English muffins for lunch.

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 6-10

Tomato Soup with Pancetta

Soup has never been my thing. To eat it? Yes, of course! To make it? No way. I've tried, really, I have. My attempt New England clam chowder...inedible. Creamy tomato soup...red tasteless liquid. Broccoli and cheddar...green tasteless liquid. And then there was the infamous attempt at making Manhattan clam chowder - from a tried and true recipe that my mom and grandmother have used for YEARS and is the only food guests ask about the presence of during my aunt and uncle's annual beach house party on Fire Island...it turned out so horrific that even the animals wouldn't eat it when it froze after I poured it outside in the middle of winter. I've watched enough Food Network in my life to have seen dozens of soups being made and not a single one of them looked too challenging to make - so WHY couldn't I do it??

I had pretty much given up on making homemade soups but something inside of me yelled out to tell me that I wasn't quite ready to resign to eating canned soup for the rest of my life. I searched and searched last week and finally came upon a tomato soup recipe that I was willing to make in the hopes of rejuvinating my efforts at making soup. It was Giada's tomato and pancetta soup and being that I've yet to fail at making any of Giada's recipes, I figured that this would be the right recipe to get me on the soup track.

The recipe sounded perfect except for adding chunks of bread which are supposed to aid in thickening the soup - to me it only sounded like soggy bread and I wasn't willing to risk another soup attempt on soggy bread. I've learned enough over the past couple of years about how to make substititions to recipes in order to make them "my own" and this would be another one of those times. Actually, my changes were minimal, only omitting the bread and adding about 1 1/2 tbsp of a cornstarch slurry, 1/2 cup heavy cream (I LOVE creamy tomato soup), and a package of fresh tortellini to really round out the soup as a meal. I also used my handy-dandy immersion blender before adding the tortellini and cream to smooth out the thick chunks of diced tomatoes as I knew Kyle would never try the soup with chunks of tomatoes floating around. If you don't have an immersion blender, you could puree the soup in a blender then return it to the pot.

The result was outstanding. I was truly astounded that I FINALLY made not only a decent soup, but one that we both loved and that I'm having for both lunch and dinner today! After pureeing with the immersion blender, the flavors really mingled nicely and the cornstarch and heavy cream did a wonderful job at thickening the soup just enough. Before making this, I read a lot of the reviews on FN and about half didn't like and wouldn't recommend putting the bread in the soup so I'm really glad I opted out of this. The reviews also highly recommended not omitting the mascaropone and sour cream mixture to dollop on the soup before serving, and I'm SO glad that I listened to the reviews. The mixture added the perfect touch to the warm soup and I ended up doubling the mixture because 1/2 cup didn't seem like enough for 6 servings of soup. Below you will find the recipe with my changes - the original recipe can be found here. I will definitely make Giada's tomato soup again, and thankfully, this recipe has restored my faith in my soup-making abilities.

Tomato Soup with Pancetta

source: Giada De Laurentiis

• 1 tablespoon olive oil
• 3 ounces pancetta, chopped
• 1 small onion, chopped
• 6 cups canned low-salt chicken broth
• 1 (28-ounce) can diced tomatoes with juices
• 1/4 cup coarsely chopped fresh basil leaves
• 1/2 teaspoon dried oregano
• dash or 2 of dried crushed red pepper flakes
• Salt and freshly ground black pepper (I used about 1/2 tsp Kosher salt and maybe 1/4 tsp pepper)
• 1 1/2 tbsp cornstarch plus 1 1/2 tbsp water, combined in a small bowl to make a slurry
• 1/2 cup heavy cream
• 12 oz tortellini, uncooked
• 1/2 cup mascarpone cheese
• 1/2 cup low-fat sour cream

1. Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the broth, tomatoes, oregano, crushed red pepper, salt and pepper. Puree soup with the immersion blender.
2. Bring the soup to a boil over medium-high heat and boil for 3-5 minutes. Add cornstartch/water slurry and tortellini. Allow to cook, covered, for 7-8 minutes. Reduce the heat to medium and stir in heavy cream. Cover and simmer for 5-10 minutes. Add basil during the last 2 minutes of cooking. Reseason soup with salt and pepper if necessary.
3. Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.

Prep time: 5 mintues

Cook time: 25 mintues

Serves: 6-8

Vodka Sauce

Why is it that we often are reluctant to make dishes at home that we love so much at restaurants? Well, of course they won't taste the same, right? Wrong! My shining light, Giada, has a wonderful recipe for vodka sauce both in her Everyday Italian cookbook and it's also available on the Food Network website, which is where I came across it again earlier this week.

I never thought to make the sauce from the cookbook because 1.) how can it be better than what I can be served in a restaurant?, and 2.) Kyle is not at all a fan of vodka sauce (gasp!). I had thumbed past it a number of times but finally decided I would make it for myself for lunch on a day where I would be home for lunch...which happened to be today as I had taken the day off from work. Yay!

The result? ummm....YUM!!! This sauce really was one of the best vodka sauces I've ever had and it was so easy to put together! It was perfectly creamy and the vodka flavor really came through but wasn't at all overpowering. The recipe gives instruction for a homemade sauce but since I already had some on hand, I skipped that part and cut a good 45 minutes off the recipe. I halved the recipe and ended up freezing the 2 remaining servings in Ziploc bags layed flat in the freezer for the next time I have a craving for vodka sauce.

Vodka Sauce
source: Giada De Laurentiis

• 1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
• 1 cup vodka
• 1/2 cup heavy cream, at room temperature
• 1/2 cup grated Parmesan
• 1 pound penne (I used tortellini)

1. Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery chopped
• 1 carrot, chopped
• 2 (32-ounce) cans crushed tomatoes
• 4 to 6 basil leaves
• 2 dried bay leaves
• Sea salt and freshly ground black pepper
• 4 tablespoons unsalted butter, optional

1. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick.
2. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
3. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
4. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
   

Without making sauce:

Prep time: 2 minutes (without making sauce)

Cook time: 25 minutes

Serves: 6

Including making sauce:

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Serves: 6

Cheese and Spinach Puff Pastry Pockets

Oh Giada how I do love thee...how is that just about every recipe I've tried of yours turns out like perfection?? You are the epitome of a true chef -- and even though you do tend to bring in the male viewers of Everyday Italian for obvious reasons, no one can deny that your recipes are superb.

OK, enough babbling...I pulled this recipe off the internet (maybe my cooking board but I can't remember) at least 6 months ago and filed it away, waiting for the right time to make it. Kyle and I don't entertain all that much and this recipe really needed a group to make the most out of enjoying it. So my parents made the 2hr trip this weekend up to visit us and enjoy some of what New England has to offer in the early fall.

As my dad and Kyle sat out on the deck in the late afternoon/early evening enjoying what was left of a sparkling day, my mom and I got to work in the kitchen. We started with these pastry pockets - it was a no-brainer that I'd serve them for my parents because creations like this one always go over well with them. Overall, the pastry pockets were really easy to make and I used 18 mini puff pastry shells rather than 12 large ones that the recipe calls for. There was quite a bit of the filling left over but we baked it in a small baking dish and will have it with crackers reheated today - next time, I'll half the filling recipe. Oh...and rest assured...there will certainly be a next time for these - they were just fabulous!!

Cheese and Spinach Puff Pastry Pockets

• 12 frozen puff pastry shells, unthawed
• 1 cup heavy cream
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 1/4 cups grated Fontina cheese
• 1/4 cup freshly grated Parmesan
• 3 to 5 green onions, finely chopped

1. Preheat the oven to 400 degrees F.
2. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. (I baked them for 18 minutes.) Using a small knife, cut out the center of the pastry shells. (I just pushed the little pre-cut circle of puff pastry into the pocket rather than cutting it out.)
3. Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture (about 1-2 tsp each) into the baked pastry shells.
4. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. (I baked them for about 25 minutes and they were perfect.) Transfer the pastries to a platter and serve.

Prep time: 10 minutes

Cook time: 45 minutes

Yields: 18 mini puff pastry pockets

Giada's Rigatoni with Sausage, Peppers, and Onions

Yum!!! I'm not a huge fan of sausage and peppers mostly because all of the oil and fat from the sausages causes so much guilt that I have trouble enjoying the dish. If Kyle wants it for dinner or to serve it to guests, he makes it (I help him prep). But I've finally found a recipe that doesn't call for so much oil. Where you ask? From Giada of course!

This one comes from Giada's Everyday Italian cookbook and it highlights the lighter side of how sausage and peppers can be prepared - turkey sausage and less olive oil. Kyle begged me not to use turkey sausages so I used sweet Italian sausage instead but cooked them down pretty well so that most of the fat cooked out. And with the seasonings and Marsala wine, I turned out a great new sausage and peppers dish that I will definitely make again.

Rigatoni with Sausage, Peppers, and Onions
Everyday Italian, Giada De Laurentiis

• 1/4 cup extra-virgin olive oil
• 1 pound sweet Italian turkey sausage
• 2 red bell peppers, sliced
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves
• 4 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 cup Marsala wine
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes, optional
• freshly grated Parmesan cheese for garnish
  

1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. (I sliced the sausages before cooking them to reduce cooking time)
2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
   Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
3. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
4. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowl and sprinkle each serving with Parmesan cheese.

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4-6

Sophisticated Mac n Cheese

There's not much of a better way to describe this dish that a sophisticated version of mac n cheese. Don't get me wrong...I LOVED how this turned out but I think I expected something a little different from Giada than what the outcome was.

In Giada's Everyday Italian cookbook, she highlights a Bechamel sauce and then uses it in her Baked Rigatoni recipe. I guess I didn't realize what the sauce really was because for some reason because before reading the recipe for the sauce, I had been intimidated to make it - it sounded too fancy. However, Giada's recipe for Bechamel is practically the same sauce I use for my homemade mac n cheese recipe (I don't add nutmeg to my sauce though). It's the prosciutto that makes this a fancy mac n cheese, in my opinion. So really, the sauce was very easy - and it can be made and refrigerated for up to 3 days before using it (even better!). I halved the sauce recipe and made about 3/4 lb pasta for the two of us (main course) and for leftovers.

Baked Rigatoni

• 5 tbsp unsalted butter
• 1/2 cup and 2 tablespoons all-purpose flour
• 4 cups whole milk, warmed (I used skim and it turned out perfect)
• Pinch fresh nutmeg
• Sea salt and white pepper
• 1 cup grated fontina
• 1/2 pound thinly sliced prosciutto, julienned
• 1 pound dry rigatoni
• 3 tablespoons unsalted butter, diced
• freshly grated Parmesan cheese (I added some on top before baking but the original recipe doesn't call for it)
  

Preheat oven to 425 degrees F.

Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and constantly whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon - do not let the sauce boil. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook 8 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

Prep time: 20 minutes (including cook time of Bechamel sauce)

Cook time: 25 minutes

Serves: 6 side dish servings

Another idea for abundant summer zucchini

I always hear a lot of "What can I make with all the zucchini I have from the garden?" during the summer. Here, thanks to Giada (yes, again) is another option for zucchini lovers (and any other vegetable you would want to toss in the dish as well).

I am really getting my money's worth out of my two Giada cookbooks so I'm more than happy to share my reviews of what I make. This one was just great. Its probably a little on the fattening side as it's made with heavy cream, but you could definitely swap it out for half n half, light cream, or a combo of half n half and skim milk. The combo of the cream and the cheese made almost a mac n cheese sauce and it was just delicious! The recipe calls for zucchini - I added one yellow squash in the center layer to change it up a bit. Giada says that this will make 4 side servings but really 6 is more realistic - we have lots of leftovers! Paired with a nice NY strip steak and a baked potato, these veggies really round out the meal.

Vendure al Forno

• 2 tsp extra-virgin olive oil
• 5 medium zucchini, (about 1 1/2 pounds) cut crosswise into 1 inch thick slices (I used 2 zucchini and 1 yellow squash and cut them 1/2 inch thick)
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup heavy cream
• 1 cup grated mozzarella
• 1 cup grated fontina
• 6 tbsp grated Pecorino Romano
• 1 cup plain dried bread crumbs
• extra olive oil for drizzling* (I drizzled about 1 tsp on after about 38 minutes of cooking)

Preheat oven to 350 degrees F.

Line a baking sheet with aluminum foil. Coat the bottom of an 8 inch square baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish in a single layer to cover. Sprinkle with one third of the salt and freshly ground black pepper. Pour 1/3 cup of the heavy cream and sprinkle with 1/3 cup each of mozzarella and fontina cheese.

Sprinkle with 2 tablespoons of Pecorino Romano cheese, then with 1/3 cup of the bread crumbs. Repeat layering the indredients two more times. (The vegetables can be assembled 8 hours ahead. Cover and refrigerate. Bring to room temperature before proceeding.) Place baking dish on the baking sheet and bake uncovered until golden brown on top and sauce bubbles, about 40 minutes. Serve immediately.nding with the bread crumbs. Place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown. (*I turned the broiler on for the last 1 minute to let the top brown)

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 6

Gnocchi with Thyme Butter Sauce

Before watching Giada's show on the Food Network a couple of years ago, I had never known what gnocchi was and even after finding out what it is, I'd still never tried it. Yes, I've seen it on menus but for some reason, I was never drawn to ordering it at a restaurant - and I'd never even considered buying it at the grocery store. Once again, the ladies on my cooking board inspired me to try a new dish at home. They'd said that homemade gnocchi is much better than what you'll find in the frozen section of the grocery store and for that reason, I decided to attempt both making it and tasting it for the first time this past weekend. How's that for jumping in with both feet?

I found a recipe for homemade gnocchi in Giada's Everyday Italian cookbook - Gnocchi with Thyme Butter Sauce - and decided that it looked easy enough to make and the sauce sounded great too so...why not? In all honesty, the recipe really WAS simple and I surprised myself with how easily and quickly it came together. From start to finish, this recipe took 30 minutes to prepare and cook. Overall, both Kyle and I really enjoyed this but felt that the dish needed a little more "umph." The sauce was just butter and fresh thyme but next time I make it, I think I'll saute some garlic in the butter as well. I'm not sure if the gnocchi themselves were what Kyle and I had expected but I told him to expect something similar to pierogis (which he LOVES) and I think my estimate was pretty close.

Being so easy to make, these are something I will definitely try again - and work on a variety of sauces for them as well. It might be nice to cut the recipe down by a couple of servings and serve it as a side dish with a light fish or with some grilled shrimp.

**Note: This recipe differs between FN.com and Giada's cookbook. I used the cookbook version, which is posted below. Some of the reviews of the recipe on FN.com say that the gnocchi fell apart and were just like mashed potatoes and I think there are mistakes in the FN.com version of the recipe. I had NO trouble at all with the gnocchi - and I had no idea what to expect while making and eating them for the first time. For the sake of reducing confusion, I am not linking this post the recipe on FN.com.

Gnocchi with Thyme Butter Sauce

Gnocchi:

• 2 russet potatoes (about 12oz each)*
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup all-purpose flour
• 1/4 cup shaved Pecorino Romano, for garnish*

Thyme Butter Sauce:

• 3/4 cup unsalted butter (1 1/2 sticks)
• 1 tablespoon fresh thyme leaves
• salt and freshly ground black pepper
  

To make the gnocchi, pierce the potatoes all over with a fork. Microwaved the pototoes on high until tender, turning once, about 12 minutes. (You can also bake the potatoes at 375 degrees for 50 minutes or until tender.) Cut the potatoes in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Stir in the egg, salt and pepper. Sift the flour over the potato mixture and stir just until blended.

Scoop out a large spoonful of gnocchi dough. Roll each scoop on the work surface into a 1/2-inch-diameter rope. Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Set the formed gnocchi on a baking sheet while you form the rest of the dough.

To make the thyme butter sauce, melt the butter with the thyme leaves in a medium, heavy skillet over medium heat until the butter is melted, about 2 minutes.

Working in two batches, cook the gnocchi in a large pot of boiling salted water until they have all risen to the surface, about 3 minutes. Scoop out the gnocchi into a colander with a slotted spoon, while you cook the second batch. Reheat the thyme butter sauce over low heat. Transfer the cooked gnocchi to the skillet with the hot thyme butter and toss to coat. Sprinkle with salt and freshly ground black pepper and toss again.

Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

Prep time: 20 minutes

Cook time: 6 minutes

Serves: 4-6

*Modifications:

1. I used 2 large Idaho potatoes and cooked them for 60 minutes at 375 degrees in the oven.
2. The shaved cheese on top of the gnocchi really made this dish. I shaved Parmesan rather than Pecorino Romano and it was just delish!

No longer a polenta virgin!

After years of wondering what polenta tastes like and being too much of a chicken to attempt making it myself for fear of it ending up like cold oatmeal and ruining our dinner, I took the plunge last night. As I was perusing through my new cookbook, Everyday Food: Great Food Fast, looking for something to accompany my parmesan-crusted pork chops (Giada De Laurentiis), I stumbled upon a basic polenta recipe. I had heard that you can make polenta either with polenta (duh) or cornmeal and this recipe accomodated the lack of polenta in my pantry. Cornmeal it was! OK, so true polenta aficionatos might say that I didn't make polenta, but throw me a bone here!

The outcome of the whole meal was fantastic! The pork chops were just as everyone on my cooking board has raved about - tender...flavorful...delicious. The polenta surpassed my expectations and I think I really surprised Kyle as well - he just about licked the plate clean! I can't wait to find out what REAL polenta tastes like!!




Parmesan-Crusted Pork Chops

• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving
  

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Note: Even over medium heat, the chops browned quickly, leaving the centers uncooked. I finished them in the oven for about 10 minutes at 350 degrees in the same pan I used for the stove-top cooking, which was oven-safe of course.

Prep time: 10 minutes Cook time: 20-25 minutes Serves 4

Soft Polenta

source: Martha Stewart, Everyday Food: Great Food Fast

• 3/4 cup cornmeal or polenta (not quick-cooking)
• 4 cups water (I used 2 cups water, 2 cups low-sodium chicken stock)
• 1 1/2 tsp salt (I used Kosher)
• 1/8 freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp butter

In a large saucepan over high heat, bring 4 cups water with 1 1/2 teaspoons coarse salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low (low was hot enough); simmer, whisking often, until thickened, 8 to 10 minutes. Remove from heat; stir in butter and cheese until smooth.

Prep time: 5 minutes Cook time: 10-12 minutes Serves: 4

Giada does it again!

Why has it taken me 28 years to try orzo??? I don't ever remember having it as a kid and know I've never tried it as an adult...why IS this?? Maybe because I'm not a huge fan of rice and thought that because this PASTA looked like rice, it tasted like it too? I don't know...but anyhow, I was perusing though one of Giada's cookbooks a couple of weeks ago and came upon a delicious-sounding (there wasn't a pic in the book of the dish) meal that I figured would be quick and easy for a weeknight dinner, and would also go over well with Kyle. The recipe is designed to be a main course but I knew another main course without meat wouldn't fly in my house so I halved the recipe and coupled it with grilled chicken rubbed with herbes de provence, salt and freshly ground black pepper. Good move. :) The two complement each other perfectly and Kyle didn't have enough good things to say about the meal. This one will make frequent reappearances on our weekly menu.

Creamy Orzo served with Herb-Rubbed Grilled Chicken

• 1 pound orzo (rice-shaped pasta)
• 2 tbsp olive oil
• 1 large shallot, finely chopped
• 1 garlic clove, minced*
• 1 (14.5-ounce) can diced tomatoes, juices drained
• 1 1/4 cups whipping cream*
• 1 cup frozen peas, thawed*
• 3/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• reserved pasta water
• 2 tsp herbes de provence
• 2 boneless skinless chicken breasts, pounded to 1/2"

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 10-11 minutes. Drain, reserving 1 cup of the cooking liquid.

Season pounded chicken on both sides with herbes de provence (1 tsp per breast), salt and pepper.

Meanwhile, heat the oil in a heavy large frying pan over medium heat and pre-heat the grill to medium-high heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Put chicken on grill, turning after 4-5 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas*. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo generously with salt and pepper, and serve.

* Modifications:

1. Even when halving the recipe, use a 1-2 cloves minced garlic.
2. I used 1 1/2 cups chopped fresh broccoli florets rather than peas (personal preference). After the tomatoes have cooked for 6 minutes, add the broccoli. Cook for 2 minutes, turn the heat to medium-low and then add the cream.
3. You might need a little extra cream if the orzo soaks up too much liquid after you add it to the pan.
4. I halved this recipe and cooked two chicken breasts. The whole orzo recipe will serve 6-8.

Prep time: 10-15 minutes

Cook time: 15 minutes

Serves: 6-8

Sunday Night Seafood

Kyle and I tried out two new recipes this weekend (I forgot to take pics of the other one) and this one was so worth waiting for a little extra time on the weekend to really enjoy preparing it together. We don't get a lot of time during the week to cook together but when we have the chance, we work like "2 peas in a pod," as my gramma likes to dub the two of us in the kitchen. Cooking with Kyle is one of the activities I really enjoy most that we do as a couple. Anyhow...we tested another Giada recipe tonight, this one from her relatively new Everyday Pasta cookbook. A winner!

A few tweaks from the chefs:

1. we halved the recipe but still used 3 cloves of garlic (you can never go wrong with extra garlic!) and 2 shallots
2. we defrosted some frozen shrimp (cooked, peeled, and deveined) we bought in bulk and added them to the hot mixture (just before adding the spaghetti) to heat them up
3. we substitued the sun-dried tomatoes for roasted red peppers and it was delicious (Kyle doesn't care for sun-dried tomatoes)
4. instead of whole clams (with shells), we used a can of chopped clams and some of the juice
5. the arugula was a wee bit overpowering and next time we'll substitute fresh spinach
6. we added some freshly grated parmesan cheese before serving for a little extra tasty touch

Spaghetti with Pinot Grigio and Seafood

• 1 pound spaghetti
• 1/4 cup olive oil
• 3 shallots, chopped
• 3 garlic cloves, minced
• 3/4 cup chopped oil-packed sun-dried tomatoes
• 1 1/2 cups Pinot Grigio (or other dry white wine)
• 1 pound large shrimp, peeled and deveined
• 2 pounds littleneck clams, scrubbed
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 cups arugula, tough stems removed

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.

Breakfast for dinner?

Oh yeah!! What's easier than a frittata? Not much...and it was so good that Kyle ate 3/4 of it!! Before last night, I had only "attempted" frittata once and since it came out so well the first time, I decided to modify the original recipe (tomato, asparagus and fontina frittata from Giada De Laurentiis, see below) to better suit our...err, Kyle's...tastes.

Broccoli and Fontina Frittata

• 6 large eggs
• 2 tbsp heavy cream or half-and-half
• 3 ounces cubed fontina cheese
• 1 1/2 cups broccoli, chopped
• 1/3 cup bell pepper (red, orange or yellow), diced
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

In a large bowl, beat together eggs, cream, salt, and pepper. Set aside. Turn oven on to broil. In a 9 or 10 inch non-stick, oven-safe skillet, heat oil and butter over medium-high heat. Add broccoli and peppers and cook for 3-4 minutes until tender crisp. Reduce heat to medium-low and add egg mixture then cheese. Cover and cook for 2 minutes until eggs have set but the top is still runny. Carefully move pan from stovetop to oven and broil for 4 minutes or until the top is browned and no longer runny. Remove from oven (handle will be hot!!) and let stand for 2 minutes. Loosen frittata with a non-stick spatula and slide onto serving plate.

Prep time: 10 minutes

Cook time: 10 minutes

Serves 4-6

Tomato, Asparagus & Fontina Frittata

There's a first time for everything, right? After having had numerous types of frittatas while growing up, I never attempted to make one myself because I never had a frying pan that could be alternatively used in the oven.....until the other night.

I ventured back into my new favorite cookbook, Everyday Italian: 125 Simple and Delicious Recipes by Food Network star, Giada De Laurentiis, and came across this...

Tomato, Asparagus and Fontina Frittata

• 6 large eggs
• 2 tbsp heavy cream or half-and-half
• 3 ounces cubed fontina cheese
• 1 cup asparagus, chopped
• 1/2 cup tomato, diced
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

In a large bowl, beat together eggs, cream, salt, and pepper. Set aside. Turn oven on to broil. In a 9 or 10 inch non-stick, oven-safe skillet, heat oil and butter over medium-high heat. Add broccoli and peppers and cook for 3-4 minutes until tender crisp. Reduce heat to medium-low and add egg mixture then cheese. Cover and cook for 2 minutes until eggs have set but the top is still runny. Carefully move pan from stovetop to oven and broil for 4 minutes or until the top is browned and no longer runny. Remove from oven (handle will be hot!!) and let stand for 2 minutes. Loosen frittata with a non-stick spatula and slide onto serving plate.

Prep time: 10 minutes
Cook time: 10 minutes
Serves 4-6