Category Archives: ITALIAN CUISINE

OVERNIGHT ITALIAN BREAD

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OK all you bread bakers, have I got a quick and easy bread recipe for you where the dough positively MUST SPEND THE NIGHT IN YOUR REFRIGERATOR! I know, gasp! Must be refrigerated? Well, OK, I confess I haven’t tried to let it rise the usual way – 60 to 90-minutes on the counter. But to develop the lovely flavor I obtained by refrigerating the dough, you just need to trust me and put the darn dough in your refrigerator and walk away until the next day. Which for many of us who entertain over 4 people on a regular basis, is a God send.

Because all that needs to be done on the day of the event is to take the formed dough out of the refrigerator. Then allow it sit for a while on your counter and contemplate its very existence. Then heat your oven, make a few slits on top of each loaf, and pop the loaves in the oven.

While the oven is doing the hard work of turning raw dough into a work of art, you can be preparing every other dish you plan to serve while totally stressed to the max. (No wait, that might not be your situation. You might be the kind of person who has everything under control.) (I hate you BTW if that’s the case. Just kidding!) (Well, kind of kidding!)

But for me, one less menu item to worry about (on the day guests will be in my home at any minute) is ONE LESS MENU ITEM TO WORRY ABOUT! (And yes, I am a charter member of the Department of Redundancy Department. And proud as punch to be one too!)

Anyway, I came up with this recipe the other day when in late afternoon I invited our dear friends Jim and Margo over for dinner the next evening. Without any kind of idea what I was going to serve these fine people, I figured a nice bread would surely come in handy at some point. So, to the kitchen I proceeded with nary a recipe in hand. I just kind of winged it as I proceeded, writing down the recipe as I went along. Which BTW, brings me to a very good point.

Always, always, always WRITE DOWN YOUR LIST OF INGREDIENTS AND HOW MUCH OF SAID INGREDIENT YOU USED AS YOU INVENT A NEW DISH. Because, if the dish turns out to be the best stew, soup, casserole, bread etc. etc. you ever made, you are going to hate yourself if you didn’t write down how you created this masterpiece. Believe me, when you go to replicate the dish 6 months later because your family has been begging you for months to make it again, and you don’t remember what you did, YOU ARE GOING TO FEEL QUITE THE FOOL FOR NOT LISTENING TO MY WARNING/ADVICE.

Well, I’ve taken up enough of your time today. And I have been rather snarky, which really is unusual for me. (Right, Patti!) Anyway, you know that I love you all and only want the best for each and every one of you. And sometimes tough love is what’s required. My job therefore is done for the day.

Peace and love to all.  

1¾ c. warm water

1 T. granulated sugar

2½ tsp. instant yeast  

2 tsp. kosher salt

2 T. extra virgin olive oil, plus more for oiling the dough

1 T. unsalted butter, room temp.

5 c. unbleached all-purpose flour

2 T. cornmeal

Combine warm water, sugar, and yeast. Allow to sit for 10 minutes until the yeast foams. Add salt, olive oil, butter, and 4 cups of flour. Knead in your stand mixer using the dough hook, adding more flour as necessary to make a smooth, silky dough.

Form into 2 rectangles and roll into long loaves. Place on a baking sheet that has been sprinkled with corn meal. Oil the tops and place plastic wrap on top. Refrigerate overnight.

Remove from refrigerator and allow to rise on your counter for 1½ to 2 hours.

Pre-heat your oven to 425-degrees with a pan of hot water on the bottom rack. Just before placing the loaves in your oven, make 4-5 slits on the top of each loaf.

Bake for about 20 minutes or until the internal temperature reaches at least 210-degrees.

Remove from oven and allow to cool completely before slicing. Serve as is or dipped in OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE or sliced and toasted for CROSTINI. (See how to make both below.)

OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE

¼ c. extra virgin olive oil  

1 sm. garlic clove (finely minced)

¼ tsp. dried basil  

¼ tsp. dried oregano (Mexican oregano preferably)  

2-3 crushed red pepper flakes – more if you are so inclined

pinch of kosher salt

freshly ground black pepper

2-3 tsp. balsamic glaze or good balsamic vinegar

Whisk the olive oil, garlic, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper together in a small serving bowl. Let the mixture sit for a bit.

When ready to serve with Italian bread, drizzle 2 -3 teaspoons of balsamic glaze or balsamic vinegar over the olive oil mixture.

CROSTINI

Italian Bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up. 

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

CACIO E PEPE (CHEESE AND PEPPER) PASTA

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The other evening, I was in the mood for pasta. And lately I have been craving dishes that are either meatless or contain much less meat than I would have enjoyed a few years ago. Plus, I wasn’t in the mood to spend a great deal of time in the kitchen. So, I decided to make this recipe and a grilled romaine salad. We enjoyed the dressing I made for the grilled romaine, but my technique for grilling romaine halves leaves much to be desired. So, I will be posting the Lemony Vinaigrette recipe soon while continuing to perfect the grilled romaine part.

I had been looking at this recipe I had found online several years ago, but never made it because, well, it just seemed too good (and easy) to be true. But now I wonder why in the world I waited. Yes, it’s easy to fix. And it only takes a few minutes to prepare. Plus, the ingredient list could not be shorter. But does that make it less delicious than a dish with 46 ingredients. I think not! It just makes it perfect for weeknight meals and old ladies who upon occasion are not 100% in the mood to spend hours in the kitchen! (That would be me!)

Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish that translates to “cheese and pepper”. This simple 4 ingredient dish consists of butter, black pepper, Pecorino Romano cheese (or Parmesan if you prefer a milder flavor), and al dente spaghetti. It is truly the quickest and easiest pasta dish I have ever prepared. Used as a main dish, it’s perfect with a side salad. Used as a side dish, it would be perfect with a roasted pork tenderloin, baked chicken, flank steak, you name it. And did I mention that it is very quick and easy to prepare.

Anyway, next time you can’t think of anything to prepare for dinner, give this simple dish a try. Add a steamed green veggie or simple salad, and dinner is on the table in no time flat. What could be better than that!?

Peace and love to all.   

8 oz. dried spaghetti or bucatini

2 T. unsalted butter

½ tsp. cracked black pepper

½ c. finely grated Pecorino Romano cheese, plus more for garnish

Fill a pot with water and bring to a boil over high heat. Add a small bit of salt and pasta to boiling water.

Cook pasta, stirring occasionally until al dente, 6 to 8 minutes. While the pasta cooks, melt the butter in a frying pan. Add the pepper and let it bloom* for about 2 minutes. Over low heat.

Drain the al dente pasta, reserving 2/3 cup of the pasta water.

Pour the al dente pasta into the frying pan with the butter and pepper along with 1/3 cup of the reserved pasta water. Add the grated cheese and continue to toss together until cheese melts and the sauce is nice and creamy. Add additional hot pasta water as needed.

Top with more grated cheese and serve.

*Blooming (the heating of spices in fat) draws out and extends the spice flavor to spread throughout a dish. Blooming is most often done at the start of the cooking process because, once infused in oil, the spice flavors more easily permeate a dish as it cooks.

CREAMY CHICKEN MARSALA WITH EGG NOODLES  

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And yes, I do already have a great Chicken Marsala recipe on this site. But this recipe is just a bit different, and a bit quicker and easier to prepare.

As you know, I’m always looking for ways to cut the time I spend in the kitchen without sacrificing the enjoyment both Mr. C. and I find in stuffing our faces. So, really, the difference between my two recipes is minimal. But then, who doesn’t want choices? And for me, there is always the hunt for and the fun in finding or creating a variation on a dish I already know I adore. Thus, this recipe.

Now, if you have never eaten chicken marsala, you are in for a treat. Even if you have been enjoying this dish since God was a child or your first visit to Italy (whichever came first) but have never made it at home, then you may not know how terribly easy this dish is to prepare. And since I am very adroit at stating the obvious, this dish costs a heck of a lot less to prepare at home than it does to order at a good Italian restaurant. And when you make this amazing dish at home, not only can you eat your fill at table, but you might just have terrific leftovers to fight over the next day! What’s better than that?

Anyway, this is one pasta dish that I can’t even name one person who doesn’t swoon when even hearing the name of this delicacy. So, you might consider giving this dish a try. Easy to make, contains normal ingredients (doesn’t everyone have dry marsala in their liquor collection), and tastes like it was prepared by Lidia Matticchio Bastianich herself. Don’t know who she is? Look her up!

Well, that’s it for now. It’s sunny outside. And all I have on my agenda for today is a doctor’s appointment this afternoon. Of course, I do! I’m turning 79 this month and going to the doctor is what people my age do for entertainment! Or so I have tried to convince myself. The reality is that as you get close to being in your golden years, your body starts to treat you like you are secretly housing an alien species who merely wants to escape its confinement. “Let me go or I’ll keep punching you in the stomach, or the back, or whatever causes you the most discomfort!”

So, if you are young – live it up! If you are older, don’t give up. You are not alone. We are all in this together.

Peace and love to all.  

1 boneless, skinless chicken breast, cut into thin, one bite pieces

¼ c. all-purpose flour

¼ tsp. kosher salt

freshly ground black pepper

4 T. (½ stick) unsalted butter, divided  

1 sm. shallot, finely minced

8 oz. button mushrooms, sliced

2 cloves garlic, finely minced

⅔ c. + 1 T. dry marsala, divided

⅔ c chicken stock 

¼ c. heavy cream

1 big handful thick egg noodles, cooked al dente

Place the flour, salt, and black pepper in a small zip-lock bag. Add the chicken and shake it all about.

Heat 2 tablespoons of the butter in a large skillet. Add the chicken and brown on both sides. Remove from pan and set aside.

Add the remaining 2 tablespoons butter to the skillet. Add the shallot and sauté a couple of minutes. Add the mushrooms, and sauté until beginning to brown. Add the garlic and cook for 1 minute.

Pour in the 2/3 cup marsala and chicken broth and bring to a boil. Reduce heat and stir in the heavy cream. Simmer for a few minutes until there is only about ¾ cup of sauce left. Stir in the cooked chicken, al dente egg noodles, and the remaining 1 tablespoon of marsala. Serve immediately.

SPAGHETTI ARRABBIATA WITH ANCHOVIES

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This is a lighter version of my previously posted recipes for Pasta with Arrabiata Sauce and Spaghetti in a Spicy Arrabbiata (Angry) Sauce. Both recipes are wonderful and vegetarian, if that is a necessity in your world. But both include a bit of brown sugar. This recipe, although very similar, is just enough different to be interesting. No use of sugar, but with the addition of 4 anchovy fillets. Which of course, disqualifies todays recipe from being a vegetarian dish.

Now, if you happen to be the kind of person who simply must have meat with every meal, or are married to one, then I’ve also got you covered. Take a gander at my recipe for Italian Meatballs in Arrabiata Sauce.       

Whichever recipe you choose, you absolutely cannot go wrong fixing this delicious and easy to prepare pasta dish. It packs just a world of flavor in a short amount of preparation time. (No simmering the sauce for hours, for example.)

So, if you are a pasta lover like Mr. C. and me, you should jump on the “Arrabbiata bandwagon”. Quick and easy to prepare, containing ingredients that are available at most grocery stores, and absolutely delicious. What’s not to like?

And for all you English majors or folks who speak fluent Italian, I’m sure the age-old question “two Bs or not two Bs” came to mind. So, to set your mind at rest, arrabbiata can be spelled two different ways. Thus, you will find my recipes for this dish spelled both ways. The spelling on the menu in the cafe in Bernalda, Italy where we first discovered this culinary delight contained only one “B”. But after further research into the making of this amazing dish, I learned that it is more common for there to be two “Bs”. (Must be a regional thing.)

But believe me, either way you spell the name of this classic Italian pasta dish, it will make no difference to how much enjoyment you will experience with your very first bite. And every bite thereafter.

Well, that’s it for today. The sun is shining, or at least it is for the moment. Mr. C. is practicing a Bach classic. Miles is asleep in the cat bed on Andy’s desk. Max is holding down the mattress on our bed. And since it’s lunch time, I’m going to go hot up some of the yummy chili that our dear friends Jim and Margo gifted to us. We are both still feeling under the weather. So, a lovely hot bowl of chili is exactly what the doctor ordered. Or at least any doctor worth his or her salt would I’m sure highly recommend.

Peace and love to all.  

1 T. extra virgin olive oil, plus more for drizzling

1½ c. chopped yellow onion

3 garlic cloves, finely minced 

¼ – ½ tsp. crushed red pepper flakes

pinch sea salt

freshly ground black pepper  

4 anchovy fillets

2 T. tomato paste

½ c. vegetable broth

1 (14.5-oz.) can crushed tomatoes (preferably Italian)

1 T. chopped fresh basil, plus more for garnish

1 T. chopped fresh parsley

6 oz. spaghetti, cooked al dente (save some of the cooking water)

freshly grated pecorino-Romano cheese (Parmesan in a pinch)

Heat the olive oil in a medium-sized saucepan. Add the onion and sauté until the onion pieces are translucent. Add the garlic, crushed red pepper flakes, salt, black pepper, and anchovies to the saucepan. Stir everything together and let it all simmer for another minute or until the garlic is fragrant.

Add the tomato paste and vegetable broth; stir and bring to a simmer. Add the crushed tomatoes, fresh basil, and fresh parsley.

Bring the sauce to a simmer and let it burble on low for about 10 minutes. Taste the sauce and adjust seasoning.

Stir in the al dente spaghetti. If the sauce is too thick, add a bit of the pasta cooking water.  

Serve immediately with a drizzle of extra virgin olive oil and a garnish of fresh basil. Pass the pecorino-Romano at the table.

PERFECTLY SEASONED SPAGHETTI (OR PASTA SHAPE OF CHOICE)

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So, this is not a low-fat, low calorie pasta recipe. This is an in-your-face, decadent, and indulgent way to appreciate one of the greatest culinary gifts ever presented to mankind. Pasta.

What you perhaps don’t know about me, is that I am a devoted fan of all things pasta. And although I mainly try to keep my recipes as low-fat and low-calorie as reasonable, this is not one of  them. This is the brain child of our dear friend Jim. Who BTW is a wonderful cook and could probably make the rusted bumper of a 1954 chevy taste good. Not kidding!

The other evening, Mr. C. and I had the opportunity to help out in Jim and Margo’s kitchen for an impromptu dinner where all 4 of us (Jim, Margo, Mr. C., and I) were assigned drink and food preparation tasks. (BTW, this was a fun way to get dinner on the table.)

Under Jim’s direction, I was put in charge of the pasta. And I must say, I was a bit aghast at the ingredient list. Wait! That’s a lot of butter and olive oil you’re telling me to throw in the al dente pasta. And 2 tablespoons of granulated garlic? Holy cow!

But being the good little minion that I am, I followed his instructions to a tee. And the result? Amazing pasta. Not only did I love the pasta with sauce on it, but I went back for seconds for just the pasta alone. It was just that delicious.

Now of course, it helped that the pasta used for this dish was made in Italy. Italian pasta typically has strict governmental quality and control standards. And it is made with 100% durum wheat (semolina flour), a hard grain. Hard grain contains much more fiber, more protein and also carotenoids (recognized by the fact that it is more yellow than other grains). Durum wheat also retains more starch during cooking which is essential for producing excellent al dente pasta. If the pasta releases starch too easily, it quickly becomes a sticky mess. So, pasta made in Italy is not only higher in protein, but it stands up better to submersion in boiling water.

So, whenever possible, bring home pasta made in Italy. And never, ever cook pasta more than al dente. According to Barilla, “Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals.” “Plus, al dente pasta just plain tastes better.” (That quote is attributed to Patti Carr!) And as written up in the health section of U.S. News, “Prepare your pasta like they do in the Mediterranean – al dente, which means neither too hard nor too soft. When cooked correctly, pasta will have a lower glycemic index than when it’s cooked to be soft or mushy. The average GI of al dente penne pasta is 50, which is even lower than the GI of oatmeal or many whole-grain breakfast cereals. A lower GI can help keep blood sugar levels stable so you will stay fuller longer.”

Well, I’ve said all I’m going to say about pasta and this recipe. If you can’t conclude for yourself that pasta prepared this way is a treat, then I won’t bother you any further with additional information.

And as always, thank you Jim and Margo for your friendship and love, and for all the wonderful food we have shared together throughout the many years we have known each other. May there be many more good times to come.

And as always, peace and love to all.

1 lb. spaghetti (preferably made in Italy with 100% durum wheat semolina – organic Garofalo brand from Costco is fabulous)

2 T. kosher or coarse sea salt

¼ c. (½ stick) unsalted butter

¼ c. extra virgin olive oil

1-2 T. granulated garlic (I used a scant 2 tablespoons last evening)

2 T. freeze dried chives

1 c. pasta cooking water, or more as needed (I used about a cup and a half)

freshly ground black pepper, if desired

Bring a pot of water to a boil. Not too much water. Add the salt and pasta. Cook the spaghetti at a low boil, stirring periodically with a pair of tongs, until almost to the al dente stage. (Err on the side of not enough cooking time rather than too much.)

Drain the pasta, keeping at least 2 cups of pasta water in reserve.

Add the drained spaghetti back to the pot. Turn the burner on low and stir in the butter, olive oil, granulated garlic, and dried chives. Cook until the butter is melted. Then add a cup of the pasta water and cook until most of the water is gone. Taste the pasta. It should now be at a perfect al dente. If you prefer a moister pasta, add more pasta cooking water, a couple of tablespoons at a time.  

Please note: No additional salt should be required because of the amount of salted water in which the pasta was cooked. If you are a black pepper fan, go ahead and add as much as you like.

This pasta can be served as a stand-alone side dish (passing grated Greek mizithra, pecorino-Romano, or Parmigiano-Reggiano at table), or with inclusions such as thinly sliced prosciutto or petite green peas, or as a base for any of your favorite pasta sauces.

Leftovers can be stored in either the refrigerator or for longer storage, your freezer. If your pasta has been frozen, bring to room temp. before re-heating.

To re-heat your cooked pasta, coat the bottom of a frypan with water. Add the pasta and periodically give it a stir. Leave on heat only until the pasta is hot. Serve any way you wish.     

ITALIAN HAMBURGER SOUP WITH VEGGIES AND PASTA

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The other evening, I was hungry for soup. (Actually, when do I not have a strong craving for soup would be a more accurate statement.) Anyway, I wanted soup for dinner. But I didn’t want a soup that would take a great deal of time to prepare or need to burble on the stove for hours. I wanted a quick, easy, yummy Italian flavored soup that contained pasta. Normally a veggie soup would contain chunks of potato. But I happen to be married to a guy who does not appreciate boiled potatoes. French fries, baked potatoes, and mashed potatoes are OK occasionally. But cut up potatoes in soup or chowder does not in any way, shape, or form appeal to this guy. But pasta? Absolutely!

For the soup, this time, I used extra wide egg noodles because I had just the right amount left in a big old bag that I really wanted to use up. I wanted it gone from my pantry. (One of my New Year’s projects is to clean out my pantry. This was a good beginning.) But next time I make this soup, I will be using a sturdier pasta.

And of course, because this was a beef vegetable soup, I began with a mirepoix (onion, carrot, and celery sautéed in oil). Then I added garlic and many of the other usual suspects you would find in any beef and veggie soup. A pretty simple preparation, but hearty and very tasty. You of course, could choose to add more veggies. But I found this to be the ideal balance of veggies, meat, and pasta.

I chose to serve the soup liberally sprinkled with pecorino-Romano cheese. We love this hard, salty Italian cheese made from sheep’s milk. It was the perfect complement to this brothy Italian soup, being an Italian cheese after all!

So, if you too would like to serve a soup that I feel everyone in your family would enjoy, this is probably the recipe for you. Simple, savory, and satisfying.

As always, peace and love to all.  

2 T. extra virgin olive oil 

¾ c. chopped onion

2 sm. carrots, thinly sliced

2 celery stalks, thinly sliced

3 garlic cloves, finely minced

1 lb. lean ground beef

1½ tsp. Italian seasoning

1 bay leaf

½ tsp. seasoned salt, or more to taste  

freshly ground black pepper   

4 c. beef broth

1 (15 oz.) container tomato sauce or diced tomatoes (Italian preferably)

1-2 T. tomato paste

1 tsp. Kitchen Bouquet, opt.   

1 c. dry pasta (I think Fusilli, Rotini, or penne are best)

grated pecorino-Romano cheese, opt. (for serving) (Parmesan in a pinch)

Heat olive oil in a large soup pot or Dutch oven. Add onion, carrots, and celery. Cook until the veggies are crisp tender. Add the garlic and cook until very fragrant, 1-2 minutes. Add the ground beef, Italian seasoning, bay leaf, seasoned salt, and pepper, breaking up the meat as it cooks.

When the meat is cooked, add the beef broth, tomato sauce, tomato paste, and Kitchen Bouquet. Bring soup to a boil, reduce heat, cover the pot, and allow to simmer for 30-40 minutes or until the carrot pieces are tender. Stir occasionally. Add more beef broth if you prefer a more brothy soup.  

Bring the soup to a boil and add the dry pasta. Cook until the pasta is al dente. Remove bay leaf, taste, and adjust seasoning. Serve piping hot. Pass the pecorino-Romano cheese.  

       

CREAMY LEMON PASTA WITH PROSCIUTTO AND PEAS

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Please note: I would have posted this recipe yesterday, but my site was still causing me some problems. And frankly, I’m too lazy to re-write this preface. But since I’m sure you would want to know, Mr. C. never made it home after his afternoon rehearsal in Seattle because of a 4-hour traffic delay in Everett. So, he went straight to rehearsal in Mt. Vernon, missing dinner of course, but enjoyed a big old bowl of avgolemono when he got home around 10:00 pm. And yes, the poor guy was totally pooped after his ordeal. But very glad to be home where he was greeted by Miles, Max, and his adoring wife. (Miles and Max are our cats.)

The older I get, the less time I want to spend in the kitchen. I know that sounds just plain wrong coming from someone who has always enjoyed cooking and sharing her recipes. But I’m not as young as I used to be. Well, none of us are, but you know what I mean. But, and here’s the real killer, I still love to eat and share great food with Mr. C. and others. And I still look forward to posting recipes. So, that leaves me trying new recipes that have fewer ingredients and take just a reasonable amount of time to prepare.

So, the other evening I had a package of prosciutto that really needed to be eaten and a couple of lemons that had seen better days. And over the years I have made plenty of quick and easy pasta recipes, because frankly, pasta of any kind is just about my favorite food. Well, that and any bread product you care to mention.

So, using what I had on hand, I formulated this recipe. And it made for one heck of a good entree. We both absolutely loved this pasta dish. And it was simple and fast to prepare. Yeah! I served the pasta with a simple green salad, which was the perfect accompaniment.

So, if you too love a tasty pasta dish, but do not want to spend a great deal of time in its preparation, this is the recipe for you. And it is a recipe that could easily be adapted. You could use small cubes of pancetta instead of prosciutto, regular onion in lieu of shallots, whole milk in place of heavy cream, and whatever style of pasta you prefer. The only thing I will haunt you about is if you use some kind of bottled lemon juice in place of the real thing. Unacceptable. On oh so many levels.

Well, it’s dismal outside today. But it’s warm and cozy inside our home. Our cat Miles is nestled into the kitty bed on Andy’s desk. His brother is napping on our bed. Mr. C. is down in Seattle taking a piano lesson, then rehearsing with our dear friend Vivianna for one of her upcoming recitals for her PhD in music. This evening Andy has a rehearsal in Mt. Vernon. He is one very busy guy. But I love that he is getting to play music as much as he does. And I go with him to as many of his gigs as I can. I just love being married to such a talented musician. And a fabulous person to boot!

So, with his very tight schedule in mind, I am going to make one of his favorite soups for dinner. Avgolemono. Which in case you don’t know is a Greek lemon rice soup. And you can bet your bottom dollar I will be using fresh lemon juice. Because Mr. C. deserves the best! As do each of you.

Peace and love to all.  

1 tsp. extra virgin olive oil

1 (3-oz.) pkg. prosciutto, chopped into small pieces

2 T. unsalted butter

3 T. finely chopped shallots

¾ c. chicken broth

¾ c. heavy cream

zest from ½ lemon

1 T. fresh lemon juice

¼ tsp. kosher salt

freshly ground black pepper

1 c. frozen peas

10 oz. penne rigate, cooked al dente (save some of the water)

grated Parmigiano-Reggiano, for serving

Heat the olive oil in a small skillet. Add the prosciutto and brown for 4-5 minutes or until crisp. Remove from heat and set aside.

Melt the butter in a large nonstick skillet over medium heat. Add the shallots and sauté until soft, about 4 minutes.

Add the broth and simmer over medium high heat until mixture is somewhat reduced, about 2 minutes.

Add the cream, lemon zest, lemon juice, salt, and pepper. Simmer until sauce thickens slightly, about 3 minutes.

Add the frozen peas and then simmer just until the peas are heated through. (You really do not need to cook them. They just need to be warm.) Add the al dente pasta and browned prosciutto. Toss pasta with sauce until coated. If sauce is too thick, add a bit of pasta water. Taste and adjust seasoning.

Serve immediately. Pass the Parmigiano-Reggiano.

GLAZED EGGNOG FLAVORED BISCOTTI    

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Since eggnog is a favorite of my husbands, and for him Christmas just isn’t the same without a bottle of the stuff in our refrigerator starting around Thanksgiving, I thought an eggnog flavored biscotti might just be a perfect treat for him. So, I went online to find a recipe. What I found were recipes that contained eggnog as an ingredient. And I thought to myself, what a waste of good eggnog when all the flavors of eggnog can so easily be duplicated by ingredients I always have on hand. Plus, then if he wanted eggnog biscotti in July for example, I wouldn’t have to build some homemade eggnog just for this recipe. I could basically make these delightful biscotti any old time I chose. (Or Mr. C. ever so nicely requested.)

So, the recipe below is what I came up with. And if I do say so myself, the biscotti were (they’re all gone now) delicious. And quite different from all the other biscotti I make. And yes, we love biscotti, so you will find several recipes on this site. They are all fabulous, and very easy to make.

Well, that’s all for today. Mr. C. has a rehearsal this evening, so dinner needs to be on the table by 5:30, which is much earlier than when he doesn’t have a rehearsal or gig. Usually, we get around to eating dinner around 7:00 pm. Then it’s reading time for me and reading and/or practicing the piano for Andy. In other words, very sedentary after dinner pursuits, which are not only consistent with our ages but also our inclinations. And doesn’t that make us lucky people.

May you also be able to follow your inclinations and enjoy some quality down time each and every day.

And as always, peace and love to all.  

For the biscotti:

½ c. (1 stick) unsalted butter, room temp.

1 c. granulated sugar

2 eggs

½ c. whole milk

1 tsp. dark rum

1 tsp. cognac

1 tsp. vanilla paste or extract

3½ c. unbleached all-purpose flour, fluffed

2 tsp. baking powder

2 tsp. ground nutmeg

½ tsp. ground cinnamon

½ tsp. kosher salt

Line a large baking sheet with parchment paper.

In the bowl of your stand mixer, combine butter, sugar, and eggs until well blended. Mix in milk, rum, cognac, and vanilla bean paste.   

In a separate bowl, whisk the flour, baking powder, nutmeg, cinnamon, and salt together. Mix the flour mixture into the butter mixture until well blended.

Roughly divide dough in half. Using buttered hands, shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3-inches apart. With your fingers, lightly flatten each roll so that they are approximately ¾-inch thick.

Bake in a pre-heated 350-degree oven for 25 minutes or until golden brown. Remove from oven and place pan on wire rack for about 15 minutes. Carefully move the logs to a cutting board and cut diagonal slices (approximately ¾-inch thick).

Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until firm to the touch and lightly browned. Remove from oven and transfer to wire racks to cool completely before glazing.

For the glaze:

1 c. powdered sugar

1 tsp. rum

tiny pinch cinnamon

tiny pinch nutmeg  

2–3 T. whole milk

In a small bowl, whisk the powdered sugar, rum, cinnamon, nutmeg, and 2 tablespoons milk together. If needed, add more milk to achieve desired consistency.  

Place completely cooled biscotti pieces, top side up, about a half inch apart on your large baking sheet. Drizzle the glaze over the biscotti. (You may not use it all. That’s OK.) Allow glaze to harden before storing biscotti in an airtight container.  

     

DOUBLE CHOCOLATE ESPRESSO BISCOTTI

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I had so much fun this past December making biscotti to give to relatives and friends for Christmas. And if truth be known, biscotti is so darned easy to make, I felt a bit guilty not spending more time on these edible gifts. I quickly got over any remorse. Because dunking a biscotti in your morning coffee or tea or softening one of these Italian cookies in Vin Santo* as an after dinner or late evening treat, is just about as close to actually being in Italy as you can get. And isn’t even a temporary reminder of the joy associated with visiting Italy one of the greatest feelings on earth. At least it is for us.

So, being able to share these twice baked treasures with our friends and family helped make the holidays extra special for me.

Now, something you should know. These are very flavorful cookies. Nothing bland or quiet about their flavor. And probably a cookie your children would not appreciate. But for a chocolate lover, these are perfect.

So, next time you need an easy to prepare cookie that will make you shout yum, this is the recipe for you. I found the recipe on the cooking.nytimes.com site. I did make a couple of changes, but the inspiration was all on the Union Square Café’s Chocolate Biscotti via Alex Witchel.

Well, it’s rainy here in NW Washington. But we really have nothing to complain about. California is being hit with horrendous weather, as are other parts of the country. So, a bit of inconvenient rain is just an accepted consequence of living in this natural paradise. I can still see Barnum Point (here on the island), Port Susan Bay, and the low foothills as I write. But the snowcapped mountains are hidden under low hanging clouds. Hopefully the cloud covering is dumping snow all over the Cascades. Our state can use all the water reserves we can get.

As always, peace and love to all.

2 c. unbleached all-purpose flour, fluffed

¾ c. plus 2 T. good cocoa powder

1 tsp. fine sea salt

1 tsp. baking soda

1 tsp. espresso powder (I use Medaglia D’oro instant espresso)

4 T. (½ stick) unsalted butter, room temperature

1¾ c. lightly packed brown sugar

⅓ c. granulated sugar

1 T. vanilla extract

4 lg. eggs, divided

1 rounded c. mini chocolate chips

1 T. water, for egg wash

2 T. raw sugar

Line a large baking sheet with parchment paper.

In a mixing bowl, whisk the flour, cocoa powder, salt, baking soda, and espresso powder together; set aside.

Using a heavy-duty electric mixer, cream the butter, brown sugar, and granulated sugar together for 3 to 5 minutes at medium speed. Add the vanilla extract. Mix for 10 seconds. Add 3 of the eggs, one at a time, mixing well after each addition. Add the flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add the mini chocolate chips and mix just until chips are evenly incorporated.

Using buttered hands, shape half of the dough into a log roughly 1½ to 2 inches wide. Place log on prepared baking sheet and flatten slightly. Form the second half of the dough the same way and place on the baking sheet about 3-inches away from the first log. Brush tops of logs with egg wash made from whisking the remaining egg with the water. Then, sprinkle each log with 1 tablespoon raw sugar.

Bake in a pre-heated 350-degree oven until the biscotti have spread and bounce back slightly when pressed with fingertips, about 30 minutes. Remove from oven and let cool completely, about 1½ hours.

Preheat oven to 325-degrees. Using a sharp serrated knife, cut logs into ½-inch diagonal slices. Place each slice, cut side down on the same parchment paper lined baking sheet. Bake until firm, crisp and slightly dry, about 15 minutes.

Remove from oven and allow to cool completely before storing in an airtight container at room temperature or in your freezer for up to three months.

*According to winefolly.com “Vin Santo (or Vino Santo) is a viscous, typically sweet dessert wine made in Italy, predominantly in Tuscany. The wine is loved for its intense flavors of hazelnut and caramel. When paired with biscotti, Vin Santo becomes “Cantucci e Vin Santo” which is inarguably Italy’s most famous welcoming tradition. What makes Vin Santo truly special is the natural winemaking process which gives it a unique taste.”

CREAMY POLENTA WITH CREAM CHEESE

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Sometimes, what you really need for a main dish that is plenty flavorful, but really needs to be served on a bed of something fairly innocuous, is a dish like this creamy polenta. So, this is possibly the recipe you have needed all your life too without knowing how much you needed it! That is, if you are anything like me.

Because, until recently, I tended to be the kind of cook who often got carried away with too much flavor or richness. Fortunately, I have realized the error of my ways, even if it has come a bit late in my cooking career. Take last night for an example of holding back on flavor and richness for the betterment of the finished product.

Jim and Margo were coming to dinner to help us celebrate the 14th anniversary of moving into our home here on Camano Island. And because they had been with us all that move-in day, Jim cooking dinner, and Margo helping daughter Paula put things away in the kitchen, I decided that fixing dinner for them was absolutely called for. Plus, we wanted to see them anyway.

As I was planning the menu, I realized that Parmesan cheese was already going to be used in both the salad (Italian Salad) and as a garnish for the Chicken Cacciatore with Parmesan Polenta. So, to prove an old cook can learn new tricks, I decided not to use Parmesan in the polenta. But how to make it flavorful enough, while possibly skimming off a few calories, but still providing a creamy, tasty base for the chicken.

I had read somewhere that cream cheese would work well in polenta. So, I took my regular recipe, used water instead of milk, lowered the butter by 1 tablespoon, and used half a package of cream cheese in place of the Parmesan. And I was really pleased with the result. Creamy to the max. And delicious without adding more richness or flavor to the already very savory sauce that surrounds the chicken pieces. So, all in all a screaming success if I say so myself!

So, next time you are in a quandary about what to use for a base or side dish instead of pasta or mashed potatoes, give this simple to prepare polenta recipe a try.

Well, it’s sunny and beautiful here in the northwestern part of Washington. Mt. Baker appears to be happily basking in the sun surrounded by a few puffy white clouds who have obviously come to show their respect for this most glorious stratovolcano. Port Susan Bay is so calm it looks like a sheet of light blue glass. Our yard is full of happy looking plants, many of which are in bloom, and I have leftovers to serve for dinner tonight. This is what I define as a perfect day.

May you too have a perfect day. And as always, peace and love to all.

4 c. water

1 tsp. kosher salt

tiny pinch white pepper or freshly ground black pepper

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) low fat, Neufchatel, or regular cream cheese

Heat salted water to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling water to prevent any lumps from forming.

Lower the heat to a very low simmer and add the pepper. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Stir in the butter and cream cheese. Taste and add more salt if necessary.