Yummy--Linguine With Basil Cream Sauce

Yummy-- Linguine With Basil Cream Sauce

See, I actually do cook and post on more than Sundays. :)

This is one I've been trying to find the time to try. Nice one to have around with basil starting to become more prevalent as we get into the growing season. Plus, sauteed pine nuts. Definitely, yum!

It took longer to boil the pasta than making the sauce so get cooking.

Linguine With Basil Cream Sauce

1/4 c. butter
1/3 c. pine nuts
3 cloves garlic, minced
1/3 c. sun-dried tomatoes, sliced julienne
1 1/2 c. heavy cream
1/4 c. fresh basil, chopped
1 c. Parmesan cheese
1 lb. linguine

Cook linguine according to package directions. While cooking, make sauce.

Melt butter in a large skillet. Add pine nuts and saute until golden brown stirring often. Add the garlic, tomatoes and heavy cream. Bring to a boil; add the basil and cheese. Stir until thickened.

Drain linguine and add to sauce. Stir well and transfer to large bowl or platter. Garnish with chopped fresh basil and serve with Parmesan cheese on the side.

Makes 6 servings.

My notes: It's always a nice touch to warm the serving bowl or platter before you transfer the finished pasta to the serving dish.

Yummy--Cappuccino Hot Chocolate

Yummy--Cappuccino Hot Chocolate

Whether or not you believe we're in an age of climate change, you have to admit in Ohio it's been an odd weather year. We had record temperatures that made March feel like May, come May--Mother Nature seemed to forget where she put the calendar especially when the Cleveland Indians were at home and we were back to raw, cold weather.

Memorial Day weekend was on the cool to mild side so this was actually a great thing to test out. It's from an old Bon Appetit Magazine that was published in September of 1991.

You'll love it, enjoy.

Cappuccino Hot Chocolate
6 cinnamon sticks
3 c. half and half or milk
5 tsp. instant espresso powder or instant coffee powder
8 oz. imported bittersweet chocolate (not unsweetened) or semi-sweet chocolate, chopped
3 T. brandy
Whipped cream

Break 2 cinnamon sticks in half and place in heavy medium saucepan. Add half and half along with espresso powder; bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Discard cinnamon sticks. Add chocolate and whisk until melted.  Mix in brandy.

Ladle into mugs and top with cream.  Garnish each with cinnamon stick.

My notes: I cut this recipe in half and it was perfect for two. I dis use the espresso powder and half and half. However, I used your basic semi-sweet chocolate. I'd like to see how the bittersweet chocolate figures in to the taste. The other cheat: I bought real whipped cream in the can and that was great to spritz on top.

This comes to boil quickly, keep a close eye on it.

 

Yummy--Chocolate Peanut Butter Bars

Yummy -- Chocolate Peanut Butter Bars

This could be a top of the list as a go to quickie. I've already made it twice to raves both times around. The recipe is from the Nestle Toll House "Best Loved Cookies" Cookbook. Favorite flavors abound in this easy to throw together treat.

Chocolate Peanut Butter Bars
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1 1/4 c. sugar
3/4 c. creamy or chunky peanut butter
1/2 c. butter or margarine, softened
1 tsp. vanilla extract
1 egg
2 c. (12 oz. package) semi-sweet chocolate chips, divided

Preheat oven to 350 degrees.

Combine flour and baking powder in small bowl.  Beat granulated sugar, peanut butter, butter and vanilla in large mixer bowl until creamy.  Beat in egg. Gradually beat in flour mixture.  Stir in 1 1/4 c. morsels.

Press into ungreased 13 X 9-inch baking pan. Sprinkle with remaining morsels; press down slightly.

Bake for 20-25 minutes or until center is set. Cool completely in pan on wire rack. Chill for a few minutes. Cut into bars.

Makes 3 dozen bars.

My notes: Chilling for a few minutes before cutting is inspired. It does make it easier to cut. Believe it or not, this confirmed chocoholic didn't think it was necessary to use the extra chocolate chips on top. I ate a few of them straight and saved them for another day.

Yucky--Maple Cream Pie

Yucky--Maple Cream Pie

Even using real maple syrup couldn't save this one. A simple recipe that I tried to make simpler with a store made graham cracker crust but just not worth it. Not great taste or execution.  Moving on so I won't be a sap.

Yummy --Spaghetti and Meatballs with Bacon Tomato Sauce

The food stylists for magazines can set your mouth to watering. That was the case when I saw the cover of the January 2010 Bon Appetit Magazine. One of the cover stories was all about meatballs and when you mention bacon and tomato sauce, then I'm in.

Of course, a bacon and tomato sauce is also known as an All'Amatriciana Sauce. I've made it with fusilli pasta but never with meatballs. This is time consuming so plan accordingly, like most pasta sauces seems to taste better the next day.

Spaghetti and Meatballs with Bacon Tomato Sauce

Meatballs

• 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
• 2 large garlic cloves, peeled
• 2 pounds ground beef (15% fat)
• 2/3 cup chopped drained roasted red peppers from jar
• 2/3 cup panko (Japanese breadcrumbs)
• 2 large eggs
• 1/2 cup coarsely grated onion
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh marjoram
• 2 teaspoons dried crushed red pepper
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper

Sauce

• 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
• 2 large garlic cloves, peeled
• 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
• 1 tablespoon (or more) extra-virgin olive oil
• 3 cups finely chopped onions
• 1 1/2 teaspoons dried crushed red pepper
• 2 cups dry white wine
• 1 tablespoon minced fresh marjoram

Pasta

• 1 1/2 pounds spaghetti
• 2 to 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced fresh marjoram
• Freshly grated Parmesan cheese

Preparation

MEATBALLS

• Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
• Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.

sauce

• Puree tomatoes with juice and garlic in batches in blender until smooth.
• Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
• Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
• Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper.
• Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

PASTA

• Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.
   
  
   
  My notes: I prefer penne or rigatoni so I used that and no visible difference for the taste. There was no fresh marjoram to be found when I made this so I used dried. If it called for 1 T., I used a scant 1 tsp. without any problems. 
   
  Instead of frying the meatballs, I baked them in a 375 degree oven for a good half hour or so to save time and calories.
   
  I bought my apple smoked bacon  and fresh Parmesan cheese at the West Side Market and my San Marzano tomatoes and roasted red peppers at Galucci's Italian Marketplace. The ground meat came from "The Sausage Shoppe" and I went easier on the red pepper than the recipe calls for since I'm a spice wimp.
   
   

Yummy--Spicy Rubbed Rib-Eyes

Yummy-- Spicy Rubbed Rib-Eyes

A few years ago I invested in putting in a gas grill complete with gas line. When you are a klutz like me, you don't want to mess with propane tanks. That makes it simple no matter what the weather to fire up the grill.

This recipe from the "Desperation Diner" feature in the Akron Beacon Journal ran in April of 2005. I splurge on having the rib-eyes fresh cut at the West Side Market from one of the great butchers there. Since it calls for a thin cut watch the temperature on the grill. Mine tends to run hot so I kept it a little lower than the recipe specifies.

Enjoy.

Spicy Rubbed Rib-Eyes

1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. ground cumin
Salt to taste
4 boneless rib-eye beef steaks (each about 1/2-ich thick and about 5 oz.), defrosted if frozen

Prepare a gas grill according to manufacturer's instructions. Preheat the grill to high.

Combine the garlic, onion and chili powders with the cumin in a small bowl.  Sprinkle salt to taste on both sides of each steak.  Place a scant teaspoon of the seasoning mix on just 1 side of each steak, then rub the spices into the meat with your fingertips.

Place the steaks on the grill (spiced side down) and grill to the desired doneness.  For steaks done to medium, grill them, covered, for 3 minutes on the first side. Turn and grill, uncovered 2 minutes on the second side. For medium rare, cook 2 minutes on each side.

Serve at once. Serves 4.

I really do cook more than just on Sundays, however, finding the time to post doesn't seem to be that easy. Sundays offer a bit of a breather so I'll be catching up on several things I've made in the past month or so.

Hope you've missed me or at least my recipes.

Let's start with something to start zipping up those great items popping up in gardens, produce stands and at your local Farmers Market. (Mine is the Tremont Farmers Market but I haven't made it there yet since it moved back outdoors in May.


Yummy -- Sassy Honey Mustard Dressing 


Sassy Honey Mustard Dressing
2 T. spicy brown mustard
1/4 c. cider vinegar or rice wine vinegar
1 T. apple juice
1 T. honey
1/2 c. canola oil
1 tsp. coarsely ground black pepper
Dash red Tabasco sauce

Combine all ingredients. (I used a whisk to get it all well blended, nice dressing very little separation.)

I used the cider vinegar. This keeps nicely. I found this in the Akron Beacon Journal in 2005 in the "Kitchen Scientist" feature.