Category Archives: ITALIAN CUISINE

ITALIAN CHICKEN PASTA WITH PANCETTA AND KALAMATA OLIVES

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In keeping with my enduring love for fast and easy recipes, I offer up this recipe for a fairly healthy chicken pasta dish. The recipe is very loosely adapted from a recipe for roasted chicken that I found on the Epicurious site. The cooking method is completely different, but the combination of ingredients is more or less true to the original recipe.

What we found when we dined on this dish last evening, was that we really loved the combination of flavors. The tiny bit of heat from the crushed red pepper flakes worked very well with the fresh thyme and rosemary. And of course garlic and Kalamata olives have always been meant for each other. The chewy crispness from the pancetta provided just the right amount of texture and flavor. While the al dente pasta tied all the flavors together. As for the chicken, well basically it was just along for the ride and to provide us with some low fat protein. But after all was said and done, we decided this dish rocked.

So if you too want a simple pasta dish that takes very little time to prep and cook, give this recipe a try. I promise you won’t find it boring. But do yourself a big favor. Have all of your ingredients ready before you even think of setting your fry pan on the stove. You can even go so far as to have a pan with boiling water ready to accept your dry pasta into its warm and salty embrace. Just sayin’. I have always found that the best way to make sure I enjoy my time in the kitchen, is to always read a recipe through and prep as much ahead as possible. Then I can relax and let the natural flow of the ingredients gradually lead me to the final product.

I can remember talking with a young friend just after he started cooking for himself. He envisioned himself a budding gourmet cook. As he was happily following a new recipe, the next ingredient listed was a quarter cup of Béarnaise sauce. Béarnaise sauce! Really? At which point he gave up and went to McDonalds. He learned a valuable lesson that day, as did I. When all else fails, there’s always McDonalds. But of course, the more valuable lesson. Reading a recipe through before you start is not a waste of time. After all, think of the time it takes to drive to McDonalds!

  • 2 T. extra-virgin olive oil
  • ¼ – ⅓ c. finely chopped pancetta
  • 2 lg. or 3 small boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 tsp. fresh thyme leaves
  • 1 tsp. finely chopped fresh rosemary
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1/8 tsp. crushed red pepper flakes, or more to taste
  • 2 lg. garlic cloves, finely chopped
  • ¾ c. dry white wine
  • 14-16 Kalamata olives, halved
  • 5-6 oz. al dente pasta (I used spaghetti broken in thirds before cooking)

Heat olive oil in a large skillet. Add the pancetta and cook until crispy. Remove pancetta to a small bowl using a slotted spoon. Add the chicken to the pan and sprinkle with the thyme, rosemary, salt, pepper, and crushed red pepper flakes. Turn the chicken pieces when first side starts to brown. Cook the chicken only until cooked through. Remove to the same bowl with the fried pancetta.

Add the garlic to the pan and cook for 1 minute. Pour in the wine and add the halved Kalamata olives. Simmer until about half of the wine has evaporated. Remove from heat if necessary to allow pasta to finish cooking. (You never want your pasta to have to wait for your sauce. If anything waits around, it should be the sauce.)

When the pasta is al dente, carefully lift it into the sauce using a pair of tongs. Add the cooked chicken and pancetta; stir until all the pasta is well coated. (If you had to take the sauce off heat to wait for the pasta, place the pan over heat at this point.) When all the ingredients are warm and happily co-existing, serve immediately.

(And no. I didn’t forget the Parmesan cheese! Really not needed in or on this dish.) But what is nice with this pasta dish is Caesar Salad. And since I just happen to have a really good recipe, I decided to share it with you today.

(Is that a drum roll I hear in the distance signifying this momentous event? Nah, it’s just the men next door working on the foundation of our good friends Mark and Vicki’s new home. But I’ll consider it a drum roll just the same. Enjoy)

CAESAR SALAD

Caesar Salad Dressing:

  • 1 lg. garlic clove, finely minced
  • 6 anchovy fillets or 1-2 tsp. anchovy paste
  • 2 T. fresh lemon juice
  • ¼ tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 3 T. sour cream
  • ¼ tsp. seasoned salt
  • freshly ground black pepper
  • ¼ c. extra virgin olive oil

Combine garlic and anchovy fillets or paste in a small bowl. Mush them together with a fork. Add remaining ingredients and whisk to blend thoroughly. Use immediately or refrigerate. Bring to room temperature before mixing salad.

Oven Baked Garlic Croutons:

  • 1 T. unsalted butter
  • 1 T. extra virgin olive oil   
  • 1 med. garlic clove, finely minced
  • ½ tsp dried parsley
  • pinch kosher salt
  • freshly ground black pepper
  • 2 c. bread cubes (I use cubes cut from a crusty Italian baguette)

Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375 degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time. Remove from oven and allow to cool completely before using or storing in an airtight container.

Caesar Salad:

Romaine Lettuce (as much as you need) – cut, washed and spun dry (you really want to start with dry lettuce so that the dressing adheres to each leaf)

Caesar Salad Dressing (just enough to coat the leaves, but not so much that the salad appears and tastes “wet”)

Grated Parmesan Cheese (I have found that using less than you think you need is probably just about right. Too much Parmesan overpowers the other flavors and makes the salad too rich.)

Oven Baked Garlic Croutons (as few or as many as you like)

1 Lemon, cut in wedges, opt. (but nice)

Place the prepared romaine lettuce in a salad bowl. Add the dressing and toss thoroughly. Add the Parmesan and croutons and gently mix in with the dressed romaine. Serve immediately. Pass lemon wedges.

CREAMY ITALIAN SAUSAGE SPAGHETTI

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I love bulk Italian sausage. That’s why you will find it featured in several dishes on this site. It’s relatively inexpensive and the flavor just can’t be beat when it comes to a pasta recipe like this one. I’m even considering creating my own mix of herbs, spices, vegetables, and meats to help me better maintain control of the quality of ingredients used in the process of making Italian sausage. (I’ll publish the results if and when I figure it out!) But for now, I’m going to stick with the bulk sausage that is always available at our local IGA. Because, it’s affordable and dependably good. And they use enough fennel seed, which in my opinion should always be of utmost importance. But back to this recipe.

We were hungry for pasta the other evening, but I was short on time. So I threw this dish together and we both agreed that it was blog worthy. Now if you are new to this site, you need to know that I am picky about food. Not picky when it comes to trying new dishes, but picky about whether or not I would enjoy eating any new preparation again. If I have any doubts, you never hear about the recipe. If you find the recipe on this site, it’s because I look forward to eating the dish again. Of course as Mr. C. often remarks to friends, with me always trying new recipes, he may never have a new dish he loves prepared for him again. But such is the life of any spouse married to a recipe developer. With time he has learned to adapt. And starvation has never been a worry. But in all honesty, he will get a chance to enjoy this dish again because I truly loved it too. And it was easy to prepare.

So if you too would enjoy an easy to fix, relatively inexpensive new take on spaghetti in a creamy, meaty sauce, give this recipe a try. Make a simple salad to go with the pasta, open a nice bottle of wine, light a couple of candles, and sit back and enjoy the flavors all of us associate with lovely days and nights spent in a sunny clime. Cheers to Italy and all the flavors it has brought us. And cheers to you for all you do in the kitchen for your loved ones. Love and peace to all.

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian sausage
  • ½ onion, finely chopped  
  • 3 cloves garlic, minced
  • ½ tsp. dried oregano
  • ½ tsp. Italian seasoning
  • pinch crushed red pepper flakes
  • freshly ground black pepper
  • 1 tsp. sugar
  • 2 tsp. flour
  • ½ c. white wine
  • 1 (28-oz.) can diced tomatoes with juices (preferably Italian canned tomatoes)
  • 2 T. tomato paste
  • ½ c. whipping cream
  • 8 lg. basil leaves, sliced (chiffonade*) 
  • 8 oz. al dente spaghetti (reserve some of the cooking water)  
  • freshly grated Parmesan cheese

Heat the olive oil in a large covered pan. Add the sausage and cook until brown. Remove from pan and set aside.

Add the onion and cook until soft. Don’t let the onion brown. Add the garlic and cook for one minute. Stir in the oregano, Italian seasoning, crushed red pepper flakes, a smidge of black pepper, and sugar.

Whisk in the flour and let burble for a couple of minutes. Whisk in the wine. Add the canned tomatoes and tomato paste. Cover the pan and gently simmer the sauce for about 15 minutes.

Stir in the whipping cream and cooked sausage. Adjust seasoning. Bring back to just under a boil. Just prior to serving, add the basil chiffonade and al dente pasta. Add some of the pasta water if the pasta seems dry. Serve immediately with freshly grated Parmesan cheese.

*Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leafy vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the end of the tube with a sharp knife to produce fine strips.

ITALIAN SHRIMP SOUP WITH KALAMATA OLIVES AND CAPERS

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I found this recipe (slightly modified by yours truly) in the latest issue of EatingWell magazine. It jumped right off the page and into my heart after a short side trip through my imaginative sensory system. The soup sounded delicious, looked beautiful, and I could almost smell it burbling away on the stove. So of course I had to make it at my earliest convenience. So that’s just what I did.  

And oh am I glad I didn’t just add this recipe to the pile of recipes I already had waiting to be tried. This soup was destined to become a regular part of our life. One of those dishes that answers the often heard question in my head – “what can I cook for dinner that’s fast and delicious”? Because as much as I’m hesitant to mention the reality of my situation, I’m slowing down. I’m no longer the energizer bunny. I’m now more of a middle aged sloth! Slow and steady wins the race, but the race seems to be getting longer every year. So I most definitely need dishes like this one if I am going to maintain my quest to feed us well while at the same time give credence to the nagging voice in my head that constantly reminds me to slow down! (I really hate that little voice. I don’t even know whose voice it is! Or even how it got in my head. But mainly I hate it because it’s invariably right! It is time for me to shift down to granny gear. Grrrrrr)

But, not until I convince you to prepare this soup. And after you peruse the recipe, I am positive it won’t be a hard sell. Just look at the ingredients! They are nutritious ingredients. And they are easily obtainable ingredients.

So do yourself and your family a favor. Make this soup. And of course you can make it your own. If you don’t like white beans – leave them out. Or don’t want pasta in your soup – don’t add the orzo. Think celery would be a nice addition – add celery. Want more of a kick – add more crushed red pepper flakes. It’s all about your taste and that of your fellow diners. That’s the true joy of cooking. Finding just the perfect dishes you know will let everyone at your table know just how important they are to you. Serving delicious food is still one of the best ways I know to show love. And this soup, if it could actually give voice, would be singing love songs. In Italian, of course!

  • 3 T. extra virgin olive oil
  • 1 lb. lg. raw shrimp, peeled, deveined, and cut into thirds
  • 1 tsp. ancho chile powder or regular chile powder
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ med. onion, diced
  • 3 cloves garlic, finely minced
  • 1/8 tsp. crushed red pepper flakes
  • 1 (28-oz.) can diced tomatoes (Italian preferably)
  • 3 c. chicken broth
  • 1½ c. cooked cannellini or small Navy beans or 1 (14-oz.) can white beans, rinsed
  • ¼ c. orzo
  • 1/3 c. chopped Kalamata olives
  • 2 T. capers, chopped chopped fresh parsley for garnish, opt.

Heat oil in a large covered pot over medium-high heat. Add shrimp and sprinkle with chile powder, salt, and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a small container.

Add onion and cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper flakes. Cook until the garlic is fragrant, about 30 seconds. Stir in the canned tomatoes and broth; bring to a boil. Adjust heat to maintain a simmer, cover, and cook for 10 minutes. Stir whenever.

Stir in beans, return soup to a boil, add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes. Adjust seasoning.

Stir in the cooked shrimp, olives, and capers. Serve the soup topped with parsley, if desired. The soup is great served with a side of Garlic Toast. Recipe below.

GARLIC TOAST

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.  

ITALIAN CUCUMBER, CHERRY TOMATO, AND RED ONION SALAD

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I love a good salad. Especially one that can be made ahead. And in this day and age when my favorite lettuce (romaine) is one day OK to consume, the next day a health threat, I welcome a recipe like this. And this salad is just plain easy to prepare. A simple dressing preparation using every day ingredients, a bit of vegetative hacking and slashing, a recommended time out for the whole mess in a cold environment, and your dinner salad is ready to enjoy. And the best part, this dish basically compliments almost any entrée.

And I guess I should also mention that this salad is darned delicious. And pretty to boot! And who doesn’t like a bright and cheerful dish to grace your table. And might I also add, this dish contains a lot of healthy ingredients. So you can fill up on this salad without feeling guilty.

So do yourself and your family a favor. Serve this lovely salad sometime soon.  Or whip up this dish next time you are asked to bring a salad to someone’s home. (That’s why I invented this recipe to begin with. Thanks again Paul and Vivianna for another lovely dinner at your home.) Serve the salad in a beautiful bowl and prepare to receive a lot of flattery. Then if there are any leftovers, bring them home and enjoy more of this delicious conglomeration next day. This salad actually doesn’t suffer from a couple days lingering in your refrigerator. The dressing almost marinates the veggies, so they keep very well.  

So be brave. Be daring. Be Italian. Be safe! Someday romaine will once again be a food that can be trusted. (At least I hope it will!) In the meantime, you now have a new alternative for a mixed green salad that should satisfy even the most discerning palate. And you can make it ahead of time. And you can make it ahead of time. (Worth repeating – so I did!) Peace and love to all. 

¼ c. extra virgin olive oil

1½ T. red wine vinegar

1½ tsp. Dijon mustard

1 garlic clove, finely minced

½ tsp. kosher salt

freshly ground black pepper

scant ½ tsp. dried oregano leaves

1 T. chopped fresh parsley

2 lg. English cucumbers, partially peeled, cut in half lengthwise, de-seeded, and sliced ⅓ -inch thick

¼ small red onion, thinly sliced

¼-⅓ c. peperoncini slices, roughly chopped (I use Jeff’s Naturals Sliced Golden Greek Peperoncini)

12-14 pimento stuffed green olives, sliced

20 oz. (or so) mixed red and yellow cherry or grape tomatoes, halved

In a salad bowl, whisk the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, dried oregano, and parsley together.

Add the cucumbers, red onion, chopped pepperoncini, sliced green olives, and tomatoes. Toss gently to coat. Best if refrigerated for at least a couple of hours before serving. Toss again just before placing on the table.  

SPICY LEMON SHRIMP WITH PASTA

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In my last post (Lemon and Caper Sautéed Halibut Cheeks), I mentioned that I sometimes used kind of a formula for cooking seafood and chicken when I wanted to prepare a simple entrée without giving it too much thought. (The older I get, the lazier I’ve become. I’m actually OK with that!)

Anyway, this is another one of those recipes that almost wrote itself since I have been making a version of this for just about forever. (Or as I am fond of saying – since God was a child!)

It uses ingredients I have on hand about 99% of the time. Even the shrimp, since I can buy frozen 1 pound packages of large uncooked shrimp from my local IGA. And shallots and fresh garlic play such a large part in my every day cooking, I almost break out in hives if my supply even starts to get low. Same with all the other star ingredients in this dish. I mean really, can you even imagine being without fresh lemons or Parmesan cheese?!?! It boggles the mind!

So the other day when I was contemplating a dinner I could quickly fix and serve because Mr. C. had only a short window of time in which to grab dinner between rehearsals, I came up with this recipe. At about the same time I realized that I had yet to write out how I prepared this dish and share it with you. So behold – a dish that is ever so easy to prepare, and tastes like a million dollars. And I’m sorry it took me so long to get this recipe out to you. Shame on me!

On a serious note: Please understand. I was being quite flip about having all my favorite ingredients always at the ready.  But I do understand, and fully appreciate that I am in the minority when it comes to even having enough food to eat. Much less being able to buy and consume any type of food just for the effort of driving to my local grocery store. But please know. I care a great deal about what is happening around the world to those less fortunate than myself. But one way I remain sane during these difficult times, is to interject a bit of levity into my writing and hope that in doing so I lift your spirits a bit too. Keep praying for peace. My love to all.

1 T. unsalted butter

1 small shallot, peeled and finely chopped

3 lg. cloves garlic, finely minced

1 lb. lg. raw shrimp, peeled with tails removed

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. crushed red pepper flakes (optional if you can’t stand the heat)

¼ c. chicken or fish stock

¼ c. dry white wine

zest of 1 lg. lemon

2 T. fresh lemon juice

6 oz. pasta, cooked al dente in salted water

1 T. chopped fresh parsley

¼ c. finely grated Parmesan cheese

Heat the butter in a large sauté pan over medium-high heat. Add shallot and garlic and sauté for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and sprinkle with salt, pepper, and crushed red pepper flakes. Cook until the shrimp are pink on both sides and no longer opaque.

Add the chicken stock, wine, lemon zest, and lemon juice. Let cook for a minute or two to allow the sauce to boil down a bit. Remove from heat.

Stir in the cooked pasta, adjust seasoning, and serve immediately topped with the parsley and Parmesan cheese.

Lessons I have learned about cooking pasta: Perfectly cooked pasta is actually one of the most important parts of this or any other pasta dish. (And please don’t let the time directions on the pasta package be your only guide for cooking pasta to the al dente stage. Biting into the pasta is still the best way to tell if your pasta is done to your liking.)

So stir your lightly boiling pasta frequently and taste often. Then drain immediately and add the still hot pasta to your sauce. Or for cold pasta dishes, pour the pasta into a colander and run cold tap water over the colander until every bit of the pasta is cooled. Then let the pasta drain and use it immediately or refrigerate until needed.

When your dish calls for hot pasta: Never make your al dente pasta (or molto al dente pasta if your pasta dish is not going to be served almost immediately) sit in its cooking water or having been drained, sit in a colander while you finish your sauce. If anything, make the sauce wait for the pasta to become al dente. Then quickly drain the perfectly cooked pasta and add it to your sauce. Or do like I do, and lift the pasta out of the cooking water with a fine meshed strainer or pair of tongs and transfer it directly to the sauce. Also, don’t forget to save at least a cup of the pasta water. You might need some of the starchy water to thin your sauce to desired thickness.  

When your dish calls for cooled pasta: (like for a pasta salad)

As soon as your pasta is perfectly cooked, pour it into a colander in your sink. Turn on the cold water, and let it flow until all of the pasta is cool to the touch. Then either refrigerate the cooked pasta or use it immediately in whatever dish you are preparing.

 

HEALTHY GROUND TURKEY MEATBALLS IN HOMEMADE MARINARA SAUCE

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This is a low fat recipe. Both the meatballs and the sauce are basically good for you. Now what you serve them on can be a different story. But I’ll get to that later. For now let’s just concern ourselves with the meatballs and sauce.

First the meatballs. What can I say except I probably have never met a meatball I didn’t like. OK, that’s not true. Let me re-state that. I have never met a homemade meatball I didn’t like. I have unfortunately met quite a few mass produced meatballs that, well frankly, I wouldn’t give to a dog. (And I’m not crazy about dogs.)

But homemade meatballs. Ahhhhh. They are routinely delightful. And these ground turkey meatballs are no exception. Thanks to the Culinary Hill web site for this terrific meatball recipe.

Now on to the marinara sauce. This is my “go to”, never fails me, always loved by one and all, never to be changed, simple, always in style, Italian to the core, decades old recipe for marinara sauce. (If that description doesn’t win you over, I haven’t a ghost of a chance of converting you to my thinking, so leave this post immediately.)

But if you are still with me, this is the sauce for you.

Now onto what to serve these delightful meatballs and this incredible sauce on. (And yes I know not to ever, ever end a sentence with a dangling participle. But shucks, I only minored in English in college, so cut me some slack!) Anyway…..

If you are truly concerned about healthy eating, you can always serve these meatballs and this sauce on spaghetti squash, quinoa, black beans, or shirataki noodles. (Haven’t tasted shirataki noodles myself, but what I have read scares the heck out of me, so you will have to venture into this uncharted territory with someone else as your guide.) But if you are like me, and want to stick to the real reason meatballs and sauce were invented in the first place, let’s talk pasta. (And yes I know, pasta gets a lot of bad press.) But from everything I’ve read and heard, foods we eat affect our blood sugar. And since pasta is a high carbohydrate food, diabetics particularly need to watch portion sizes so their blood sugar levels don’t spike.

But pasta itself is a lower glycemic index food. And eating food with a lower glycemic index can help keep blood sugars more stable than eating foods on the higher glycemic index scale. So here’s the good news. Cooking pasta al dente, which I always recommend, helps keep blood sugar in better control. Plus, when pasta is cooked al dente, it remains firmer for better texture, mouth feel, and taste. So for those of you who are especially concerned, but don’t want to entirely give up pasta, always cook pasta al dente, if not molto al dente, and reduce the quantity you normally consume.

For more information, go on line. There is more information about pasta being OK (within limits) than you can ever hope to read. Also there are some great articles on how to cook pasta al dente. Actually molto al dente is best when you are adding the pasta to a sauce. I recommend an article written by Alex Delany for Bon Appétit magazine – December 14, 2017. Good information.

I hope you enjoy these recipes. Happy eating everyone.

Meatballs Recipe:

½ c. finely minced onion

3 garlic cloves, finely minced

1/3 c. minced fresh parsley

2 lg. eggs

2 tsp. Worcestershire sauce

½ tsp. dried basil

½ tsp. dried oregano

1 tsp. seasoned salt

freshly ground black pepper

1 c. rolled oats

2 lbs. ground turkey or chicken (93% lean)

extra virgin olive oil

In a large bowl, combine the onion, garlic, parsley, eggs, Worcestershire sauce, basil, oregano, seasoned salt, and pepper.

Stir in the oats and ground turkey. Mix well, but don’t over work the meat. Using a small ice cream scoop, plop meatballs on a lightly greased rimmed baking sheet. Using a pastry brush, gently slather each meatball with olive oil.

Bake the meatballs in a pre-heated 400 degree oven until browned and cooked through, about 15 to 20 minutes (an internal thermometer should read 155 degrees). Remove from oven and use immediately, or allow to cool and refrigerate or freeze.

To freeze the meatballs:

Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.

Marinara Sauce Recipe:

2 T. extra-virgin olive oil

½ c. chopped onion

2 cloves garlic, chopped

1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)

1 bay leaf

pinch crushed red pepper flakes

1 tsp. dried oregano (I use Mexican oregano)

½ tsp. kosher salt

freshly ground black pepper

3 T. chopped fresh basil leaves

1-2 T. butter, opt.

In a large covered sauce pan, heat the oil over medium high heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is too thin or allow to gently burble away until the sauce reaches your desired thickness.) Remove from heat, discard bay leaf, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.

 

PIZZA

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OK, I know I am probably alone here, but I actually like homemade pizza better than 90% of the pizza found in restaurants. The 10% that I like better is baked in Italy but I simply can’t afford to fly to Rome every time I get a pizza craving! No duh!!!! And I have to admit; the part about actually being in Italy probably has something to do with my feeling that the best pizza is made there. I do so love Italy!

Now of course, intrinsic to my preference for homemade pizza I include the fact that I have friends who make incredible pizza in and outside of their own homes. Our dear friends Chip and Linda who own the Quillayute River Resort* in Forks, WA have an Italian pizza oven in their home. And Chip is a master bread baker. So between the amazing crust that he prepares from scratch and the oven that is designed for the purpose, Chip’s pizzas are amazing. And our great friend Tim in Anacortes also prepares fantastic pizzas. He actually bakes his creations on his grill. Fabulous.

But I do neither. I use my oven. I crank the sucker up to 475 degrees, bake the pizza on the bottom rack, and use the convection setting. That’s as far as I am willing to go to insure tasty pizza. I simply can’t foresee a real pizza oven in my future. And if I tried baking pizza on our grill, I would either burn myself or worse yet, burn down the house. (I am not a grill queen. And I don’t want to task Mr. C. with a grill assignment I am unwilling to try myself. We have our positive attributes, but mechanical aptitude is not one of them! Two spatulas, hot flames. Not going to happen!) So we are stuck with pizza ala Chez Carr.

In my opinion, the first thing about any good pizza is the crust. And I happen to like thin crust. I want it to have flavor, but not so much that it detracts from the rest of the ingredients. The second thing I think is essential to the overall appeal of a pizza is the sauce. For years I would make a tiny bit of sauce and spread it on very lightly. Wrong! The sauce is important. It should be very flavorful and should not be used sparingly.

The next ingredient that is super important – cheese. Gotta have plenty of cheese or why bother?

And then pepperoni, Italian sausage, chopped onion, black olives, mushrooms, and bell pepper. What is not to like in this combination? For me it is the very definition of pizza. But I live with a guy who likes pesto sauce or a white pizza sauce, so I am going to be trying out recipes with more contemporary ingredients in the next few months. If you have a favorite I would love to hear from you.

But in the meantime, give this recipe a try. Your kids will love it. They won’t even notice the whole grain flour in the crust. They might not like the extra onions or bell pepper pieces. But the great thing about pizza is that you can add ingredients to one part of the pizza, and leave them off the other side. Everyone gets what they want and everyone is happy. Now how often does that happen with any other dish? Bon appetito!

Whole Wheat Pizza Crust:

¾ c. + 1 T. lukewarm water

1 pkg. or 1 scant T. active dry yeast

1 tsp. sugar

1 c. whole-wheat pastry flour

1 c. bread flour

½ tsp. kosher salt

extra virgin olive oil

Place water, yeast, and sugar in the bowl of your stand mixer. Stir with your bread hook. Let stand until the yeast has dissolved and starts to look bubbly, about 5 minutes. Stir in whole-wheat flour, most of the 1 cup of the bread flour, and the salt until the dough begins to come together. Add enough remaining flour to make a smooth, elastic ball of dough that pulls away from the sides and bottom of the bowl, about 4 to 5 minutes.

Pour a small amount of olive oil over the dough and turn to coat. Cover with a clean kitchen tea towel or plastic wrap. Let sit for about an hour or until doubled in size. Punch down. While the dough rises, prepare the pizza sauce and get the topping ingredients ready.

When the dough is ready, punch it down. Spread it out on a lightly greased large pizza pan or baking sheet. Spread the dough as thin as possible. Form a small rim by pinching edge of dough.

Red Pizza Sauce:

1 sm. can (8 oz.) tomato sauce

3 T. (about half of a 6 oz. can) tomato paste

1 T. Italian seasoning

1½ tsp. dried oregano (I use Mexican oregano)

½ tsp. dried marjoram

½ tsp. sugar s 

½ tsp. granulated garlic

¼ tsp. onion powder o

¼ tsp. kosher salt

pinch crushed red pepper flakes

freshly ground black pepper

Stir all ingredients together until thick and smooth.

Pizza Toppings: (my favorite)

sliced or shredded mozzarella cheese (about ¾ lb.)

1 lb. crumbled cooked bulk Italian sausage

1 lb. pepperoni slices

½ c. chopped onion

¾ c. halved black olives

1 c. sliced mushrooms

½ of a bell pepper, chopped

½ c. grated Parmesan cheese

Pizza Assembly:

Spread the pizza crust with a nice thick layer of pizza sauce. (Lots of sauce is best! If you don’t use it all, put the rest in the freezer for the next time you get a pizza craving or make marinara sauce.)

Spread about a third of the mozzarella over the sauce, then add the other topping ingredients. Finish with the rest of the mozzarella and the grated Parmesan.

Bake in a pre-heated 475 degree oven on the lowest rack for 12-14 minutes or until the cheese is bubbly and the crust is browned. Let sit for 3-4 minutes before slicing.

And of course you can change topping amounts, add or delete toppings, do whatever you want to your hearts content. Other topping ingredients we enjoy – sun-dried tomatoes, artichoke hearts, and anchovy fillets (when we are feeling worthy).

*Quillayute River Resort

Nestled in a secluded forest by the Quillayute River, this relaxed, all-suite resort is 7 miles from La Push Beach and 16 miles from Bogachiel State Park.

The cozy 1-bedroom suites feature full kitchens with vintage-style appliances, as well as living areas with fireplaces and pull-out sofas. All have satellite TV, free Wi-Fi and heated bathroom floors, plus covered porches with river views and BBQ grills.

Each of the five riverside housekeeping suites have a comprehensively-equipped kitchen with charming, completely refurbished 1950s era appliances, and new pots, pans, dishes, and utensils – everything you need. Kitchens also come equipped with toasters, blenders, electric hand mixers, microwaves, coffee makers, coffee, salt, and pepper.

Bedrooms have either 2 double beds or 1 King size bed, DISH TV with ESPN, and DVD/CD players. Other amenities in all the suites include DSL Internet connections, clock radios, telephones, and a collection of books for the non-electronically inclined.

Relax in the comfort of your living room while you watch the river flow and cozy up next to the fireplace.

Bathrooms are equipped with heated tile floors, hair dryers, full-size bathtubs, and EO Products – Organic Skin and Hair Care Products soaps, bath gels, and lotions.

Each suite has its own set of deck chairs and a charcoal barbeque on the covered porch overlooking the river. Each suite is also separated from the next by an enclosed garage.

SMOKED SALMON, ASPARAGUS, AND CAPER PASTA

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Yesterday morning when I asked Mr. C. what he would like for dinner his immediate response was pasta. Big surprise! And since it was Valentine’s Day and I was receptive to the idea, I decided to honor my dear husbands request and a pasta dish would be on our dinner table that evening. But what kind of pasta? Then I remembered that I had a package of smoked salmon in the refrigerator. So then – smoked salmon pasta seemed the likely choice with some grilled or baked asparagus on the side. But wait! How about adding asparagus to the pasta and serving a nice green salad on the side? So to the internet I proceeded.

And what do you know! I was not the first person to think of adding asparagus to a pasta dish. So taking hints from several posted recipes, and borrowing ingredient ideas from a smoked salmon tortellini recipe I had on file, I came up with this dish.

Now, the first thing I liked about this dish when I dug into it last evening was the creaminess. Then the little bit of tang from the lemon zest, lemon juice, white wine, and capers hit my palate. And finally, the smoky and savory flavor of the salmon caught up. The result was a quite complex and satisfying blend of yumminess.

So if you too love smoked salmon and like to feature it as an ingredient, I recommend that you give this recipe a try. It’s very easy to prepare and can easily be assembled even on a work night. And good enough for company? You bet. Serve it with a crunchy green salad and Garlic Toast (recipe on site) and your guests will forever thank you for all the effort you went to on their behalf. (You need not tell them the ease of preparation on this dish. That can just be our little secret.) Cheers!

2 T. olive oil

1 lg. shallot, finely chopped

10 asparagus spears, bottom ends trimmed off; top ends cut on the diagonal into 1-inch pieces   

2 lg. cloves garlic, minced

¼ c. dry white wine

1 small lemon, zested and juiced

¼ tsp. kosher salt

freshly ground black pepper  

1 c. whole milk   

8 oz. (lg. pkg.) cream cheese, room temp., cut into large chunks

2 T. drained capers

2 T. minced fresh parsley

8 oz. smoked salmon, roughly chopped or torn into bite sized pieces

8 oz. linguini, fettucine, or spaghetti cooked al dente (save some of the cooking water)

2 T. chopped fresh chives, opt.

Heat the olive oil in a large frying pan over medium heat. Add the shallot and asparagus; sauté until tender, about 5-7 minutes. Add the garlic and cook for 1 minute. Pour in the wine and cook until all the moisture is evaporated. Add the lemon zest and juice, salt, and pepper.

Stir in the milk and bring to a simmer. Add the cream cheese and stir until melted. Add the capers, parsley, and salmon. Bring to just under a boil. Add the cooked pasta and some of the pasta water if needed to reach desired consistency. (I used about a cup last evening.) Serve sprinkled with chives.

 

 

ITALIAN SALAD

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In my humble opinion, there is absolutely nothing yummier than a big old tasty salad. And this modified recipe from Grace Parisi via the Food and Wine magazine is as close to a bowl of healthy heaven as I can get. And this recipe has the added advantage of being easy to build and all components can be prepared or cleaned and chopped ahead of time. So – perfect for a dinner party or large gathering. Of course assembly required at the last minute. But if everything is ready to go, tossing all the ingredients in a bowl is not that big a deal.

Now about the flavor. Oh gosh. It is so very delicious. There is crunch from the romaine, celery, and red onion. The olives and peperoncini give the salad a nice kick without being too hot or spicy. So all and all a delightful burst of goodness with every bite.

So give this salad a try. You will not be disappointed.  

1 garlic clove, finely minced

¼ tsp. kosher salt  

2 T. mayonnaise

2 T. red wine vinegar

½ tsp. dried oregano

freshly ground black pepper

¼ c. extra-virgin olive oil

1 lg. romaine heart, chopped

¼ head iceberg lettuce, chopped

1 lg. celery stalk, thinly sliced

¼ small red onion, thinly sliced

½ c. halved cherry tomatoes

1/3 c. canned green olive slices  

1/3 c. peperoncini slices   

¾ c. shaved or grated Parmigiano-Reggiano cheese

Smash the minced garlic and salt together with the flat side of a knife.  Place in a covered container and add the mayonnaise, vinegar, oregano, and pepper. Add the olive oil and either whisk together or shake well to combine. (If you are making ahead, cover container and refrigerate until about half an hour before you plan to use.)

When ready to serve, toss the romaine, iceberg lettuce, celery, red onion, cherry tomatoes, green olives, peperincini, and Parmesan together in a large salad bowl. Pour on enough dressing to make the lettuce leaves shiny, but not so much that the lettuce gets soggy when tossed. (In other words, less dressing is better than too much.) Serve immediately.     

CREAMY SHRIMP AND SCALLOP PASTA

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So here I am at my local QFC (Quality Food Center) in front of the fresh seafood case contemplating buying some of the beautiful large fresh scallops. When next thing you know I hear the fellow next to me order some of the shrimp that are on sale. Wait – I know that voice! It’s Frank, one my neighbors who also happens to be a good friend. After we greet each other, our conversation immediately turns to his decision to buy some of the shrimp. If I remember correctly, he had previously purchased the same type of shrimp and was eager to buy more. So, never being one to not take a hint from someone who appreciates good food, I decided to buy some of the shrimp and still remain faithful to my first choice. So I bought a few of the scallops too. I figured I could decide how to prepare these beauties when I got home.

I remembered that I already had 3 wonderful recipes for this glorious seafood combination (Shrimp and Scallop Ceviche, Spicy Risotto with Scallops and Shrimp, and Seafood and Fried Tofu Lo Mein) in my repertoire. But I was in the mood for a pasta dish. (When am I not in the mood for a pasta dish?) So I did a little research, took some bits and pieces from other creamy sauced pasta dishes that I prepare, and came up with this recipe.

And oh my! The pasta was delectable. We both loved it. In fact, we almost came to fisticuffs over the leftovers the next day. (Not really of course, but the pasta was just that good!)

So next time you pay a visit to your local fishmonger, buy some large shrimp and a few fresh scallops. Then make this pasta dish. Serve the pasta with a simple green salad, and if you are feeling terribly worthy, treat yourself to some garlic toast too. (See recipe below.) You may thank me later! Buon Appetito   

2 T. unsalted butter, divided

1 T. vegetable oil

6-8 lg. sea scallops, patted dry with paper towels

1 lb. lg. uncooked shrimp, peeled, deveined, and cut in half

kosher salt

freshly ground black pepper

paprika

2 shallots, finely minced

2 garlic cloves, finely minced

1 T. flour

1/3 c. dry white wine

1 c. heavy cream

1 c. whole milk

½ lb. spaghetti or fettuccini, cooked al dente (actually use any pasta shape you want)

½ c. grated Parmesan cheese

1 T. finely chopped Italian parsley, garnish  

Heat 1 tablespoon of the butter and oil in a large frying pan. Add the scallops, making sure they are not touching each other. Sear the scallops for 1½ minutes on each side. The scallops should have about a ¼-inch golden crust on each side while still being translucent in the center. Remove from pan and place in a bowl. Once the cooked scallops have cooled a bit, cut them into the same sized pieces as the cooked shrimp. (I use my cooking scissors.)

Add the shrimp to the pan. Lightly season with salt, pepper, and paprika. Cook 1-2 minutes or just until fully cooked and no longer translucent. (They should be pink on the outside and opaque white on the inside.) Don’t overcook or they will be tough. Remove shrimp to another bowl or the same bowl with the scallops if they have been cut to size.

In same pan, melt the remaining 1 tablespoon of butter and sauté shallots until translucent. You do not want them to get brown, so go easy. Stir in the garlic and sauté another minute.

Whisk in the flour and let cook for 1 minute. Whisk in the wine lifting all the bits on the bottom of the pan during the process.

Whisk in the cream and milk; simmer for 2 min. Remove pan from heat and stir in the grated Parmesan cheese, cooked seafood, and hot, just cooked fettuccini noodles*. (I lift the noodles right out of the boiling water with a pair of tongs and add them to the sauce.) Toss until everything is combined, adjust seasoning, then serve immediately sprinkled with fresh parsley.  

*Reminder: Never make the cooked noodles wait for the sauce. The sauce can wait. Perfectly cooked pasta is always the number one priority. (At least in my book!)

GARLIC TOAST

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

2 medium garlic cloves, minced

2 tsp. finely chopped fresh Italian parsley leaves

½ tsp. kosher salt

½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces.

Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.