Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Thursday, July 25, 2013

Linguini with Roasted Peppers, Kalamata Olives and PIne Nuts


4 Red and Yellow Peppers
2-3 ounces Parmigiano Reggiano cheese (cut in chunks)
2 cloves of garlic, peeled
three finger pinch of Sea Salt and course pepper
1/2 tsp Red Pepper flakes
1/4 cup of extra virgin olive oil
Handful of fresh basil
1/2 cup kalamata olives pitted
1/4 cup pine nuts
12 ounces of linguini or other pasta


Preheat boiler. Place peppers on a foil lined baking sheet  and broil turning to blacken and char all sides. Place peppers in a bag to steam for at least 10 minutes.

Remove skin from peppers. Slice off tops and remove seeds. set aside until ready to make sauce.

Bring a large pot of water to a boil.

Place cheese into a food processor and grind. Place the peppers, garlic, seasoning, pepper flakes, olive oil and olives in the processor and pulse until slightly chunky. Place in a large serving bowl that will hold your cooked pasta.

Boil pasta until al dente and remove pasta with tongs to the serving bowl.  Add about 1/8 cup of the hot pasta water to the sauce and pasta and toss well. Add a bit more of the pasta water to the pasta if it seems dry.

Toss with the pine nuts and serve with additional cheese.

Note: I used grated cheese so I included with the other ingredients in the processor and did not process separately. Also this is a recipe that can be modified based on ingredients on hand. You could add pancetta or bacon for a little more flavor.

Adapted from the food blog "The Italian Dish"

Sunday, July 14, 2013

Mexican Rice

  • 2 tablespoons canola oil
  • 1/2 medium white onion diced
  • 1 1/2 cups rice
  • 3 cloves finely chopped garlic
  • 2 1/2 cups chicken broth
  • 1 cup plain tomato sauce (I used El Pato Salsa De Chili tomato sauce)
  • 1/2 teaspoon cumin
  • 4 tablespoons chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add the oinion. Saute for 1-2 minutes until softenend. Add dry rice and cook with the onions for about 5 minutes or until rice become a golden brown color. Add the garlic to the rice and saute for one more minute.

Add in the broth and tomato sauce and cumin and parsley if using. Bring to a boil then cover the rice and reduce the heat to low and allow to cook for 20 minutes.

Thursday, July 11, 2013

Cinnamon Jumbles

1/4 cup crisco
1/4 cup butter (softened)
1 cup sugar
1 egg
3/4 cup butter milk
1 tsp vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Cinnamon sugar ( 1/4 cup sugar and 1 tsp cinnamon)

Preheat oven to 400 degrees

Using a mixer, cream the Crisco, butter and sugar. Add the egg and mix on low for about 60 seconds. Measure the 3/4 cup of buttermilk and add vanilla to the buttermilk then set aside. Measure the 2 cups of flour into a bowl and then add the baking soda and salt. Mix gently then sift through a flour sifter or a strainer to remove any lumps.

To make the batter add 1/3 of the dry ingredients to the mixing bowl and mix until incorporated, then add 1/3 of the buttermilk/vanilla and mix just until incorporated. Repeat until dry and wet ingredients are incorporated.

Remove the mixing blade from the batter and place the bowl with the batter in a refrigerator for about 20 minutes. When the batter is cold place rounded teaspoons of batter about 2 inches apart on lightly greased baking sheet.

Sprinkle with cinnamon sugar and add a raisin prior to baking.

Bake for 8-10 minutes at 400 degrees.