Category Archives: BBQ & PICNIC RECIPES

PANZANELLA SALAD (TUSCAN BREAD SALAD)

Leave a reply

OLYMPUS DIGITAL CAMERA

Over the years I’ve tasted several Panzanella salads. Some featured pine nuts, some didn’t taste like any anchovy paste was used, some used green olives rather than kalamata olives, while others contained Mozzarella cheese. But the one thing they all had in common was toasted bread, fresh tomatoes, and assorted garden veggies.

And when it comes right down to it, there isn’t one that I wouldn’t enjoy eating again. I mean really, how can any salad containing toasted bread, olive oil, olives, capers, and fresh vegetables not be delightful? And the most appealing aspect of this salad, beside the taste of course; the contents can vary depending on whatever veggies, olives, etc. you happen to have on hand.  This is Italian peasant food folks. Panzanella is not a rigid recipe that must be followed to the tee. It’s more like a rough guideline that can be different each time it’s prepared.

Panzanella evolved into the most commonly eaten summertime dish in Tuscany because every Tuscan housewife from the inventors in the 16th century through Tuscan cooks today have stale bread on hand at one time or another. And, like cooks everywhere, veggies that need to be eaten now! And olive oil, olives, capers, and good red wine vinegar in the pantry. Hence Panzanella seems to have almost invented itself. And thank heavens for that! There is probably no better dish to fix for family and friends on a hot summer evening. The dressing has such bold flavors that even bland flavored toasted bread comes alive when dressed with the tangy olive oil and vinegar emulsion. Add the crispness of the peppers, the saltiness of the kalamata olives, the bite from the red onion, the subtle peppery flavor from fresh basil, and you have a salad literally bursting with flavor. And nary a morsel of meat to be found!

So next time you need a salad that can be served as either a side or as a main dish, give Panzanella a try. And if you don’t happen to have both red and yellow peppers on hand, no big deal. Use what you have. Have tomatoes coming out of your ears? Add more than suggested below. Be creative. Remember, it’s a rustic salad and not meant to be exactly the same each time it’s served. Enjoy!

  • 2 T. capers, drained and roughly chopped
  • 2 garlic cloves, finely minced
  • 1 tsp. anchovy paste
  • ½ tsp. Dijon mustard
  • freshly ground black pepper
  • ½ tsp. kosher salt
  • ¼ c. vegetable stock
  • ¼ c. red wine vinegar
  • ½ c. extra virgin olive oil
  • 2 large, ripe tomatoes seeded and diced
  • 1 English cucumber partially peeled, seeded, and diced
  • ½ red onion, cut in half and thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 6 c. rustic bread cubes, toasted
  • 1/3 c. halved pitted kalamata olives
  • 1/3-1/2 c. fresh basil chiffonade

Whisk together the capers, garlic, anchovy paste, mustard, pepper, salt, stock, vinegar, and olive oil. Set aside. In a large bowl combine the tomatoes, cucumber, onion, peppers, bread cubes, olives, and basil. Pour the dressing over all and toss until well combined. Serve immediately.

 

FRUIT FILLED OATMEAL BARS

OLYMPUS DIGITAL CAMERA

When it comes to baking these days, give me the fast and easy, tried and true, no talent required recipes I have been making for years and years. And this old favorite not only fits all of the above criteria, but is uncommonly delicious too boot!

I received the recipe from my mother-in-law about 20 years ago, and have been making these fruit filled bar cookies ever since. The preparation really only requires a modicum of effort and a few pantry and fridge ingredients. The real effort comes when the bar cookies come out of the oven. It takes Herculean strength of character not to cut into these cookies the moment they are cool and devour the entire pan! (You simply must trust me on this one!)

But then, I’ve always been a sucker for fruit filled desserts. Remember Hostess Fruit Pies? As a kid I thought the cherry filled “pies” were the best food ever. Thankfully as I got a little older (I think about 6th grade), I stopped liking them (too cloyingly sweet) and transferred my affection to Hostess Cupcakes and Sugar Daddies!

Now that my taste buds have matured, I can’t imagine putting some of the things in my mouth that I found irresistible as a child.  Luckily, I grew out of my childhood food passions, with only a few lingering effects. Fruit filled desserts are still among my favorite taste treats.

So, if you too enjoy the subtle combination of a buttery crunchy crust and cooked sweetened fruit, give this recipe a try. I promise you will not regret the time spent baking a batch of these people pleasers. You might regret the calories consumed, but never the time spent. Enjoy.

  • 1½ c. flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. firmly packed brown sugar
  • 1½ c. old-fashioned oats
  • ¾ c. (1½ sticks) cold butter
  • 10-oz. jam, jelly, or preserves (I like marionberry or blackberry jam/jelly and cherry preserves the best)

Combine the flour, baking powder, and salt in a mixer bowl. Add the brown sugar and mix until well blended. Add the oats and cold butter and beat until medium sized bits start sticking together. Press half of the mixture into a well buttered 8×8-inch baking pan. (Glass is best.) Spread jam evenly over the bottom crust.

OLYMPUS DIGITAL CAMERASprinkle remaining oat mixture evenly over the jam.

OLYMPUS DIGITAL CAMERABake in a pre-heated 325 degree oven for 35-40 minutes or until the filling is bubbly and the top crust is a nice golden brown.

OLYMPUS DIGITAL CAMERA(You might want to check after 25 minutes or so to make sure the top is not getting too brown. If so, cover with aluminum foil for the last few minutes.) Do not over-bake. Let cool completely before cutting.

Note: if using a metal pan set your oven to 350 degrees and check after 20 minutes.

The picture above represents a double batch baked in a 10×16-inch glass pan.

 

 

ROASTED RED PEPPER CHEESE SPREAD

OLYMPUS DIGITAL CAMERA

I have always been a sucker for cheese. I really can’t recall a cheese that I have tasted that I didn’t think at least edible. Now granted, some cheeses I prefer to others. I am actually a little bit ashamed to admit that of all the cheeses there are to choose from, if given a choice of only one cheese I could eat for the rest of my life, it would have to be a good sharp cheddar or an extra sharp white cheddar. (I know, if that isn’t plebian, I don’t know what is!) After all, you would think someone with my refined palate would choose a sophisticated blue or a soft young farmer’s cheese. But when you really stop to think about it, as I did when writing this blog post, there is not only the taste of the cheese to consider, but the use of the cheese as an ingredient in the foods you like to eat. When you cook with a sharp cheddar cheese, you don’t need as much of it because of its strong flavor. And for my money, the taste of cheddar cheese all by itself is simply divine. And truly, if you can honestly tell me that nibbling on a piece of Tillamook Extra Sharp Cheese (white cheese, black casing) along with thin slices of a crisp apple like Honeycrisp or Opal  isn’t a little taste (so to speak) of heaven on earth, one of us has a serious problem!

BTW, if you have yet to taste an Opal apple, do yourself a favor and do so at your earliest convenience. Opal apples have a distinctively crunchy texture, a sweet and tangy flavor, and are a beautiful bright yellow color. You should have no trouble locating them in the produce department of your local grocery store, if they are savvy enough to carry them, that is. If they don’t, ask the produce manager if they will soon be carrying this remarkable and delicious new apple varietal. (Nice way to say – get the darned things in – now!)

You know, I just realized that all of the above prose has absolutely nothing to do with this Roasted Red Pepper Cheese Spread recipe, except of course, for the fact that cheddar cheese is one of the ingredients. But if in disclosing my love of plain old cheddar cheese I have dispelled any lingering thoughts you might harbor that I am actually a closet gourmet, so much the better. Plus I got to tell you all about a remarkable new apple variety. Hurray to that!

As an afterthought, I really should tell you that this cheese spread is really, really delicious. Give it a try next time you need an easy before dinner appetizer or as a nice change of pace cheesy “something” at your next cocktail party.

  • 8-oz. cream cheese, room temperature
  • ½ c. mayonnaise
  • scant 1/3 c. rough chopped roasted red pepper
  • 1 tsp. finely minced onion
  • 1/8 tsp. granulated garlic
  • pinch kosher salt
  • freshly ground black pepper
  • 1 c. grated sharp cheddar cheese
  • 1 c. grated Monterey Jack cheese

Combine all ingredients in a food processor and whirl until smooth. Spoon into a serving bowl, cover with plastic wrap, and refrigerate at least 24 hours before serving at room temperature. Great spread on multi-grain crackers.

Note: always serve cheese or cheese spreads at room temperature. The wonderful creamy texture and complex taste of cheese can’t be fully appreciated if the cheese is still cold.

 

CHEWY PECAN COOKIE BARS

Even though the craziness of December is over for another year, I promised in early January that I would continue to post some of my favorite holiday cookie and candy recipes. I figured (incorrectly of course) that if I wrote down the recipes and shared them with all of you, my urge to continue baking and eating sweet treats would diminish. (Fat lot of good it’s done so far, but it made a lot of sense at the time!) Anyway, I made the promise and I am going to abide by it! So even though some of you may not have fully recovered from what I call the “baking frenzy” month, (commonly known to most as December), I’m hoping you will enjoy receiving these recipe none-the-less. (Think of them as early preparations for this year’s holiday season.) I personally think it’s a good idea. After all, if stores can start selling Christmas decorations in August, I see no reason why you can’t start gathering holiday recipes the first day of February. (Something to brag about to your acquaintances who routinely have their Christmas shopping done weeks in advance.) You know, the people for whom “Black Friday” is sacred and who would rather cut off their big toe than miss the opportunity to save 10% on a $30 item at 4:30 in the morning! So get a jump on your holiday planning and take a look at this recipe. I promise that it is everything you could ask for in a holiday cookie.

I remember the first time I tasted one of these cookies. I was simply blown away. They were one of several goodies in the holiday cookie and candy tin given to us by our friend and neighbor Joanne. If I remember correctly, Mr. C got only one. (I do believe I restrained myself enough to allow him the pleasure of at least a taste.) I also remember getting the recipe from Joanne shortly thereafter. Thanks again Joanne.

You know, you really don’t have to wait until next Christmas to try these “pecan pie” like bar cookies. I actually believe that pecan pie is served year round in some places. New Orleans comes to mind. But then, doesn’t it always! Enjoy.

  • Crust:
  • 1 3/4 c. all purpose flour
  • 2/3 c. powdered sugar
  • 1/4 c. cornstarch
  • 1/2 tsp. salt
  • 3/4 c. (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • Pecan Topping:
  • 1 1/4 c. (packed) brown sugar
  • 1/2 c. light corn syrup
  • 1/4 c. (1/2 stick) unsalted butter
  • 4 c. coarsely chopped pecans (about 14 ½-oz.)
  • 1/2 c. whipping cream
  • 2 tsp. vanilla

Line a 9×13-inch baking pan with foil, leaving 1-inch overhang on all sides. Lightly butter the foil. Blend flour, powdered sugar, cornstarch, and salt in processor. Add butter and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan. Bake in a pre-heated 350 degree oven until crust is set and a light golden color, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325 degrees.

Meanwhile stir the brown sugar, corn syrup, and butter in a heavy medium sized saucepan over medium-high heat. Cook until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Remove from heat and stir in vanilla. Pour hot topping over warm crust.

Bake for an additional 20 minutes (at 325 degrees) until caramel is darker and bubbles appear on the surface.  Cool completely in pan. (Topping will harden as it cools.) Lift foil out of pan onto a cutting board. Using a heavy sharp knife, cut bars into desired size.

Bars can be made 1 week ahead. To store, layer cut cookies between sheets of waxed paper in an airtight container. Do not refrigerate. Cookies freeze beautifully.

WALDORF SALAD WITH DRIED CRANBERRIES AND ORANGE ZEST

OLYMPUS DIGITAL CAMERA

This is one of the easiest salads to prepare. I came up with this recipe one day when I needed a crunchy salad to serve with a holiday meal. I am not a regular Waldorf salad fan, but I wanted a salad along the same lines. So thinking apples and tying in the whole holiday flavor thing together I remembered how much I loved cranberries and oranges together. Throw in some celery and walnuts, and Bob’s your uncle! But then, what to do for a dressing? For this salad, anything with a mayonnaise base just didn’t seem like it would work. I wanted a dressing that was creamy and sweet, but not too sweet. I had a small amount of marshmallow cream left in the fridge so I thought that might be an interesting ingredient for a dressing. Then I thought about vanilla pudding. So I made a small box of vanilla pudding and combined some of the cold pudding with the marshmallow crème. I was happily surprised when the combination produced an absolutely delicious and very creamy salad dressing not only great for this recipe, but for other types of fruit salads. And Mr. C, always the good sport, was very happy to eat the rest of the pudding over the course of the next couple of days. What a guy!

So any time you need an easy fruit salad that everyone from your youngest to your oldest family member or guest will enjoy, give this recipe a try. And doubling or tripling this salad could not be easier.

  • 3.5-oz. prepared vanilla pudding cup or 1/2 c. vanilla pudding
  • 3 T. marshmallow crème
  • 1 tsp. finely grated orange peel or chopped orange zest
  • ¼ c. dried cranberries
  • 3 chopped unpeeled granny Smith apples
  • 1 stalk celery, finely chopped
  • 1/3 c. chopped walnuts

Whisk the vanilla pudding, marshmallow crème, and orange rind/zest together in a medium sized bowl. Add the dried cranberries, apples, celery, and walnuts. Refrigerate until ready to serve.

 

ITALIAN GRILLED VEGETABLES

OLYMPUS DIGITAL CAMERA

When we were in Italy recently, grilled vegetables were on just about every menu. Sometimes it was just grilled zucchini, sometimes a mixture. But always the preparation was very simple; grilled with just a little olive oil slathered on before being placed on the grill. Off the grill the cooked veggies were then lightly sprinkled with salt and pepper. I personally like a little more oomph to my grilled veggies so this recipe (my take on a Giada De Laurentiis recipe) is perfect for me. (It’s still an Italian recipe since Giada was born in Rome!)

Grilled veggies are usually served with the secondi course, but since I don’t usually prepare what I consider two main courses, they are simply my veggie for that meal. (Or they make a wonderful additional to an antipasto platter.) But amazingly, one of the best dishes we tasted in Italy was prepared with just olive oil and salt.

We had made reservations at a small hotel in the mountain town of Santa Maria (about half way between the east coast and Rome on the west coast). But when we arrived we were greeted by the owner and loud, booming music. Roberto tried to explain what was going on, but finally resorted to going inside and eliciting the help of a young woman on the staff who spoke very good English. She explained that the hotel was hosting a large birthday party that evening and what we were hearing was just a taste of what was to come. Mr. C. and I looked at each other in horror, but the owner soon relieved us of our worry by calling a local B&B and booking us there for the night. (In his defense, he had called Expedia and explained the situation and Expedia had both emailed us explaining why we might want to change hotels and had also left messages on my cell phone. (I had taken neither my lap top or my cell phone along on the trip.)

So after learning that we really didn’t have to listen to crazy loud music all night, we were very relieved. The hotel owner offered to show us the way to the B&B that was just about a km away from the hotel. So we followed him and were absolutely delighted with our new accommodations. The hosts were friendly and the room was beautiful. We asked the staff for a dinner recommendation and they directed us to the nearby town of Tagliacozzo and the Osteria del Borgonovo. After driving around the little town of Tagliacozzo and not locating our restaurant, we parked along the central piazza and asked directions from three local boys. They pondered our question for a moment or two and finally came up with the general direction to take. They were charming young men and seemed thrilled to be able to help a couple of poor hapless Americans. Although we had driven by the osteria twice by this time, we almost walked by it too. Only Mr. Cs eagle eyes spotted a small and poorly illuminated sign that led down a long passageway and into the entrance of the restaurant.

The osteria looked like it had been built in a cave. No windows and only about 12 tables. Had either of us been claustrophobic, we might not even have stayed. But since we aren’t and the smells and general ambience of the room were lovely, we sat down complete with menus in hand.

That evening we both had good appetites so we each ordered a primi. Mr. C. had Tagliatelle al Ragù di Cinghiale (wild boar) and I had Ravioli al Funghi e Tartufo (thick large discs of ravioli in a creamy mushroom and truffle sauce). Absolutely divine. Since we still had a bit of room left for a little “something”, we decided to share a secondi. But before I tell you about our fabulous second course, I need to describe the restaurant in a little more detail.

grill

Every grilled dish is prepared by the chef/owner right in the dining room. The cooking surface (grate) is the entire width of the wood fireplace. As you dine you watch the grill chef prepare everything from bread for bruschetta to rabbit, sausages or thick fork tender steaks dressed only with extra virgin olive oil and salt. Well steak was the item that caught our eyes. We had not had beef since we left home, so a hunk of beast seemed just the right thing to order and share. Our only problem was in telling our nice waitress how we wanted it cooked. Finally we resorted to looking in our “Eating in Italy for Dummies” book and came up with “al sangue” rare, for which we received a hearty thumbs-up from the middle-age couple at the next table. (If we hadn’t realized we were the only non-locals in the restaurant by then, it sure would have become evident at this point!)

So we ordered and sat sipping local wine in happy anticipation of the arrival of our steak. When it was delivered I was amazed at not only the size but the quality of the beef. Then I sliced off a bite and went straight to heaven. As described, the steak was simply grilled and then lightly coated with olive oil and coarse salt. Magnificent!

So next time you grill a steak, try this simple preparation. Grill the steak to desired doneness. Let rest for a couple of minutes and finish with a small splash of good olive oil and coarse salt. And for a side dish, why not serve a lovely plate of grilled veggies?

One final note: as we were leaving I worked up the courage to go up to the chef and not only thank him for an excellent meal, but to ask him about the grill. The first thing I noticed was how much heat was generated from the fairly small fire that was burning at the back of the grill. I mentioned this to the chef and in excellent English he told me it was easier to work in front of the grill in the winter! Then he laughed and thanked us for coming to his restaurant. I assured him it was our pleasure. We walked out of that restaurant not only full and contented from yet another wonderful meal in Italy, but with a new and wonderful memory to share with our family and friends at home.

  • 1 red bell pepper, seeded and cut in strips
  • 1 yellow pepper, seeded and cut in strips
  • 1 yellow squash, sliced into 1/3-inch thick slices on the bias
  • 1 zucchini, sliced into 1/3-inch thick slices on the bias
  • 1 eggplant, sliced lengthwise into 1/2-inch-thick pieces, then cut in 3rds
  • 3 portabella mushrooms, stems and gills removed then cut into ¾-inch strips
  • 1 bunch asparagus, trimmed and cut in two
  • 1/4 c. plus 2 T. extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 4 tsp. balsamic vinegar
  • 2 garlic cloves, finely minced
  • 1 tsp. chopped fresh Italian parsley leaves
  • 1 tsp. chopped fresh basil leaves
  • 1/2 tsp. finely chopped fresh rosemary leaves

Place a grill pan over medium-high heat or bring your barbecue to medium-high heat. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus. Take the veggies off the grill and arrange on a platter.  Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herbed olive oil mixture over the grilled vegetables. Serve warm or at room temperature.

 

 

MARINATED MOZZARELLA AND ROASTED RED PEPPERS

Well if truth be told, I never had any marinated mozzarella in Italy. But I did eat as much Mozzarella di Bufala as would be considered ethical. And truly, mozzarella made from the milk of a domestic water buffalo is just about the best cheese you could ever hope to eat. In one of the restaurants we patronized, the bufala mozzarella, tomato and basil (just a small sprinkle of basil, by the way) appetizer came with two, count them two big balls of this heavenly delight. We thought we had died and gone to heaven. Each of us had our own baseball sized serving of this culinary delight. No having to steal off the other person’s plate. (Guilty as charged!) No mozzarella envy. Just two happy people savoring this Italian delicacy.

Now that I am home and Mozzarella di Bufala is not on every menu and not available at every grocery store for a reasonable price, I need to plant my feet firmly back on solid ground. The reality is that Mozzarella di Bufala and even fresh cow’s milk mozzarella are expensive ingredients. And as such they need to be purchased and eaten in moderation. That’s when I remembered this lovely appetizer recipe.

Although the recipe calls for fresh mozzarella, the combination of ingredients creates a rich flavor and mouth feel. In other words, a small portion goes a long way.

So if you too love fresh mozzarella and want to serve an absolutely divine appetizer at your next dinner party, make a batch and set it to age in your refrigerator. Then leave it alone, except to turn it periodically of course. No little taste tests here and there to make sure it’s OK. No small sample for your best friend who happened to stop by for a cup of coffee. Not even a wee taste for your favorite postal delivery lady!

Just be patient, and your reward will come from all the compliments you receive from your guests.

  • 1 lb. fresh mozzarella cheese, cut into bite sized cubes (Mozzarella di Bufala is the best)
  • 1 small jar roasted red peppers, drained and cut into bite-size pieces (not too small)
  • 2 garlic cloves, minced
  •  2 T. minced fresh rosemary
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried marjoram
  • 1/4 tsp. crushed red pepper flakes
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 3/4 c. extra virgin olive oil (or more if you want to be able to dip bread in the seasoned oil)
  • crusty Italian baguette slices

Combine all ingredients in a covered jar (except the baguette slices, of course). Turn several times to coat each mozzarella piece. Refrigerate at least 24 hours, turning several times. Serve with baguette slices or as part of an antipasto platter.

 

 

 

ROASTED CAULIFLOWER WITH CUMIN AND CURRY

1 Reply

OLYMPUS DIGITAL CAMERA

I happen to love cauliflower. But until I discovered this way of roasting cauliflower, I could only serve it to Mr. C. either drizzled with a lovely rich cheese sauce or with “secret sauce” (mayonnaise flavored with soy sauce). So when I prepared cauliflower this way for the first time I was a little reluctant. I shouldn’t have worried in the least. Mr. C. loves roasted vegetables and both cumin and curry are two of his favorite flavors.

Besides the wonderful flavor of this dish, it is fabulous in that it can be served either hot or at room temperature. So preparing it ahead of time is no problem. Well it’s no problem if you have a safe place to keep it until you are ready to serve! Just don’t make the same mistake I’ve made in the past. Removing the cauliflower from the oven and setting it on a counter believing that there will be any left by dinner or party time is taking a very daring risk. Somehow, a goodly portion of the cauliflower always seems to mysteriously disappear. So if you make it ahead for a party, make plenty! And yes, roasted cauliflower (or any roasted vegetable for that matter) is perfect to serve as an appetizer or hors d’oeuvre. Many people are health conscience and truly appreciate when something delicious and nutritious is served along with the other offerings. (And truth be known, roasted veggies are reasonably inexpensive to serve as appetizers. I’m always trying to look out for your pocketbook.)

So next time you want to serve an old favorite in a new way, think about this cauliflower dish. I think even the discerning palate of a 6 year old could be swayed from the dark side into liking cauliflower when it is prepared this way. If not, there’s always “secret sauce”.

  • 4 T. extra virgin olive oil, divided
  • 1 T. fresh lemon juice
  • 1 tsp. ground cumin
  • ¼ tsp. curry powder
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 lg. cauliflower, cut into small flowerets and dried thoroughly
  • finishing salt*

Combine 3 tablespoons of the olive oil, lemon juice, cumin, curry, salt, and pepper in a medium sized bowl. Gently stir in cauliflower making sure flowerets are completely coated with oil. (It will seem like they are very lightly coated, but that is exactly what you want!) Spread out on a roasting pan and bake in a pre-heated 425 degree oven until cauliflower is starting to get tender and browned, 15-20 minutes. Pour cauliflower out onto a platter, drizzle with remaining 1 tablespoon olive oil and lightly sprinkle with a finishing salt or kosher salt and pepper.

*Finishing salt – my name for the fancy salts that can be added at the last minute to brighten the flavor of everything from veggie dishes to caramel sauce. i.e. fleur de sel (flower of salt in French) or sale di Sicilia con limone (Sicilian salt with lemon), etc.

 

 

 

PASTA SALAD

In my estimation there is nothing better than a good pasta salad and nothing worse than a bad pasta salad. Until I met this pasta salad, I had never tasted one that I considered worth a darn. They had all seemed utterly flavorless to me, and frankly not worth the calories. (And darn it, if I am going to take in idle calories, i.e. pasta, the other ingredients better taste pretty bloomin’ good!) So, when I first tasted this salad, I knew I had met the pasta salad of my dreams.

It all started with a wedding in the bluebird capital of the world – Bickleton, Washington. This little eastern Washington town and surrounding area boast literally thousands of birdhouses purposely built to house their beloved bluebirds. And even though the town isn’t large enough to support a gas station, it does have the Bluebird tavern (opened in 1882) and a great little store/café. (Obviously their priorities are in the right place.) Bickleton is also the home of the state’s oldest rodeo. (This year’s 96th annual Pioneer Picnic and Rodeo will be held on the second week-end in June.)  And featured every year at the picnic and rodeo is one of the west’s oldest carousels, a 1905 Herschell-Spillman. It is set up and used only on rodeo week-end. So if you want to take a spin (so-to speak), I would advise you to go on line (bickleton.org) and learn more about the event.  But back to the wedding and the pasta salad recipe……..

It all started when Mr. C. was asked to play for a wedding. Since we worked with Dave the groom (a native of Bickleton), knew the bride-to-be (JoAnne) and were close friends with the bride’s sister (Mary), Mr. C. jumped at the chance. Then we found out that the wedding was being held in Bickleton. Bickleton? Where in the world of carmen sandiego is Bickleton we asked? As it was explained to us, it’s in eastern Washington near Goldendale. There you go! So to Bickleton we ventured.

As it turned out, our entire day to and from Bickleton was delightful. We got to experience a completely new to us area of our state. The wedding was beautiful, the music divine (of course), and the food at the reception, some of the best I have ever tasted. As it turned out, the reception food had been prepared by friends of the bride who were caterers. Not being the shy unassuming person that I depict myself to be on my blog, I marched right up to the head caterer and asked for the pasta salad recipe. She looked me up and down, determined that I probably wasn’t worthy (just the wife of the piano guy after all), and turned me down. Huh! So being the devious devil that I am, I asked my friend Mary to get it for me, which she did. Ha! And I have been making it ever since! And truly, it is absolutely delicious. (Nothing boring about this salad!) The combination of flavors is perfect, and with nary a drop of mayonnaise to be had, this salad is perfect for a picnic or potluck.

So whenever I hear Angela, one of our dearest friends, talk about her home town of Bickleton, I am always magically transported back to our first time in this delightful little town. And of course, in my remembrance I am always eating this wonderful pasta salad for the first time. But thankfully I can experience this flavor sensation any old time I want. So give this recipe a try. It’s easy to prepare, and best when made the day before. (I love salads that can and should be prepared ahead!)

In closing, I would like to raise a toast to small towns. Some of the nicest, most erudite people I know were either raised in a small town or currently live in one. Large towns are lovely too of course, but small, rural settings will always claim my heart. Cheers!

  • 1 lb. fusilli or multi-colored spiral pasta cooked al dente, drained and cooled
  • ¼ c. chopped red onion
  • ½ c. drained and chopped sun dried tomatoes
  • 1 c. pitted kalamata olives, sliced
  • 4 c. thinly sliced fresh baby spinach leaves
  • ¼ c. finely minced fresh parsley
  • ½ c. extra virgin olive oil
  • 3 T. red wine vinegar
  • 2 cloves garlic, minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ¾ to 1 lb. crumbled French feta cheese

In a large salad bowl combine the pasta, red onion, sun dried tomatoes, olives, spinach, and parsley. In a small bowl whisk together the olive oil, vinegar, garlic, salt, and pepper. Pour dressing over pasta mixture and toss lightly. Add feta and gently toss until feta is well distributed. Cover and refrigerate overnight. Serve at room temperature.

 

AMARETTO BUNDT CAKE

I just realized that there isn’t a commonly used word for a person like myself who loves all things Italian!  Francophile is universally used to describe people who love all things French.  And Anglophile is the name associated with people who love all things English. So why in the name of al dente fettuccine isn’t everyone using Italophile to describe a person like myself? (I know some of you already have a name for people like me, but that name doesn’t relate to a passion for Italy.)  But really, think how unfair it is that “Italophile” is not in the common vernacular! I mean come on, who doesn’t think, (at least those who have visited France, England and Italy) that Tuscany isn’t just about as perfect as any place in either France or England? Or who wouldn’t want to spend 6 months living in a small pensione in any one of the 5 tiny villages that constitute the Cinque Terra in Italy as much as they would want to spend time on the English coast or on the French Riviera? And who doesn’t think that Italian food is certainly the equal of, if not even more delicious than French cuisine? (I’m not even going to mention English food in this discussion!) I mean truly, if you want to consider food in this equation at all, Italian food would win hands down. All anyone has to do is go to the yellow pages under Italian, French, or English restaurants to determine that Italian restaurants are far and away the most popular of the three.

So back to my original supposition – I truly believe that the word “Italophile” should become a part of our common vocabulary and trip easily and frequently off of our tongues. I know I am going to start using it in conversation. People will think me strange at first, but every person who uses an unfamiliar term has to be prepared to suffer a few slings and arrows to get their point across. Of course after it catches on, and everyone is using Italophile in every other sentence, someone else will take the credit for its popularity. But you will know who it was that really started the craze. You can even tell your friends you were there at the very beginning. After all, if someone can make “dude” a household word, then a word as sophisticated and trendy as “Italophile” should be easy. Spread the word my friends, spread the word!

Oh and by the way, the recipe attached is really wonderful. It is every Italophiles dream of how a cake should taste. Buon Appetito!

  • 1 pkg. yellow cake mix
  • 4 eggs, room temperature
  • 1 (3 ½-oz.) pkg. instant vanilla pudding mix
  • 3 T. + ½ c. Amaretto liqueur, divided
  • ½ c. water
  • ½ c. vegetable oil
  • ¼ tsp. almond extract
  • 1 c. sifted powdered sugar

Combine cake mix, eggs, pudding mix, 3 T. Amaretto, water, oil, and almond extract in a mixer bowl. Beat on medium low speed for 5 minutes. Spoon batter into a buttered and floured 10-inch Bundt pan. Bake in a pre-heated 350 degree oven for 40-45 minutes. Do not over-bake. Meanwhile whisk together the remaining ½ cup Amaretto and powdered sugar. Set aside. After cake has been removed from the oven and is still hot and still in the pan, poke holes all over with a toothpick. Pour the Amaretto icing into the holes and all over what will become the bottom of the cake. Allow to cool for 2 hours before gently removing from pan to a cake plate.