Category Archives: VEGETARIAN RECIPES

LEMONY QUINOA WITH FRESH HERBS

It isn’t just every side dish I prepare that inspires Mr. C. to regress to bachelor behavior. But last evening this quinoa* recipe brought out the “waste not/want not, eat every last bit of it right out of the pan” in him most often associated with people (especially men) who live alone and do their own cooking. (And I’m not talking about all you guys out there who know how to cook. I’m talking about those for whom cooking ramen is or was a major undertaking!)

So last night as we were starting to package up the leftovers and do the dishes, Mr. C. grabbed the quinoa pan out of my hand, and standing in front of the sink finished every last seed (yes quinoa is a seed rather than a grain) before I could say “like it, do you”? His answer was a big old happy grin and a hearty verbal “oh yah”. (I think he was actually shaking his head yes at the same time too.)

So next time you need a delicious, easy and healthy side dish (Andy’s wonderful sister Katie and her dear husband Rick refer to quinoa as the “side dish of the ancients”), give this recipe a try. Believe me there are times when Mr. C. is all thumbs. And if last night had been one of those times, I’m confident that he would have given this recipe, 10 thumbs up! Thanks Giada for this delightful recipe. (Sorry for the changes I made.)

*Interesting facts and health benefits associated with Quinoa: Quinoa originated in the Andean region of Ecuador, Bolivia, Columbia, and Peru where it was successfully domesticated about 5,000 years ago. According to the Huffington Post web site, quinoa is high in protein (its protein balance is similar to milk and has more protein than rice, millet, or wheat), is a good source of riboflavin (riboflavin helps reduce frequency of migraine attacks by improving the energy metabolism within the brain and muscle cells), is alkaline-forming (helps balance the bloods pH level), has only 172 calories per ¼ cup of dry quinoa, is gluten free, and is a complex carbohydrate that helps our bodies maintain a lower glycemic index. (In other words, it’s good for us!)

Quinoa Caution: Quinoa is coated with a naturally occurring toxic substance called saponin. So always rinse quinoa before cooking. Place the quinoa in a strainer and run cold water over it until the entire soapy residue has been washed away. You can taste test a few seeds; if they still have a bitter taste, run more cold water over them.

3 c. chicken stock
1½ c. quinoa
¼ c. extra-virgin olive oil
1 tsp. lemon zest
2 T. fresh lemon juice
¾ c. chopped fresh basil leaves
2 T. chopped fresh parsley leaves
1 T. chopped fresh thyme leaves
¼ tsp. kosher salt
freshly ground black pepper

Rinse and drain quinoa thoroughly in cold water. In a medium saucepan, add the chicken stock and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes. (When done, the seed appears soft and translucent and the germ ring will be visible along the outside edge.)

Meanwhile combine the olive oil, lemon zest, lemon juice, basil, parsley, thyme, salt, and pepper. When the quinoa is done, pour the olive oil mixture over the quinoa and toss until all the ingredients are coated. Adjust seasoning and serve while still warm.

BAKED CHEESE OMELET WITH SPICY TOMATO SAUCE

Breakfasts have always been my bugaboo. What to serve that takes literally minutes to prepare, offers variety, while at the same time supplying enough protein and complex carbohydrates to jump start our day? (I know, many of you maintain that coffee fulfills that need, but some of us truly need more than caffeine to get our engine running!) So for me, preparing a breakfast that is both interesting and nutritious is a mighty big challenge; mainly because I don’t really start functioning productively until about 11:00am. (You guessed it – I am not a morning person!) So anytime I can prepare something as tasty as this omelet, I am in happy breakfast heaven.

This recipe is as close to a dish my mother used to serve, all too infrequently unfortunately, for Sunday dinners. We lived on a farm, and as many families did in the 40s, 50s, and 60s, we had our main meal after church and then a small repast in the evening. My mother was not a very good or inventive cook, but boy could she prepare a good omelet. And every time she would serve this dish, I would gobble it up like there was no tomorrow.

So the other day I decided to try and replicate her recipe. (I know – why did I wait so long?) So first I tried using Ro*Tel in my sauce, the second picture at the top, but it wasn’t the flavor I wanted. So this morning I made the sauce using plain old tomato sauce. Viola! Just as good as moms! So although the first picture shows the right sauce, I served it over simple scrambled eggs. Confused, let me paraphrase what I just said. The sauce in the first picture should be served with the omelet in the second picture. And yes, I am lazy and should have made the omelet again, but this is a really busy week for me. (Concert in two days and I’m still working on memorizing all the words.) Besides I know that only intelligent, busy, productive people follow my blog. No doubt in my mind that my efficiency measures would make complete sense to one and all!

So next time you want to serve a wonderful dish perfect for breakfast, lunch or dinner, whip up this easy omelet and the yummy sauce. Serve it with toast or warm tortillas and fresh fruit, and you will have a meal your entire family will enjoy.

2 tsp. + 3 T. butter, divided
¼ c. diced green bell pepper
¼ c. minced onion
1 lg. garlic clove, minced
1 (8-oz.) can tomato sauce
7-8 crushed red pepper flakes
pinch dried oregano (Mexican preferably)
freshly ground black pepper
8 lg. eggs
½ c. 2% milk
½ tsp. kosher salt
8-oz. grated cheddar cheese, Monterey Jack, or mozzarella cheese (or combination), divided
Mexican sour cream, opt.

In a small sauce pan, melt the 2 teaspoons butter over medium heat. Add green pepper and onion; sauté for about 3 minutes. Add garlic and cook for one minute or until garlic releases its aroma. Stir in the tomato sauce, red pepper flakes, oregano, and black pepper. Simmer until the sauce is thick, about 7-8 minutes.

Meanwhile, beat the eggs, milk, and salt together. Stir in about 2/3^rd of the grated cheese. Melt the remaining 3 tablespoons butter in a heavy 10 to 11-inch ovenproof pan and pour in the egg mixture. Bake in a pre-heated 400 degree oven for 15 to 20 minutes. When the egg is set, the omelet is done.

Serve generously slathered with Spicy Tomato Sauce and garnished with remaining cheese and sour cream. I like to serve freshly baked flour tortillas and fresh fruit on the side. Serves 4 adults very nicely.

REFRIED BEANS

OK, so you know the old doggerel – beans, beans the musical fruit, the more you eat the more you, etc. etc. – well for all the bad press associated with eating dried beans, they are none-the-less extremely good for us. According to the WebMD site, and I paraphrase, “Dried beans or legumes are an inexpensive and healthy addition to your diet. A serving (1/3 cup of cooked beans) contains around 80 calories, no cholesterol, lots of complex carbohydrates, and little fat. In addition, beans are a good source of B vitamins, potassium, and fiber, which help promote digestive health and relieve constipation. Eating beans may help prevent colon cancer, and reduce blood cholesterol (a leading cause of heart disease). Beans, often thought of as a side dish, make excellent meat free entrees.”

Add to this the fact that when properly prepared they are just darn right tasty. (My words, not WebMD’s.) And this recipe is just about as simple and pure as any bean recipe could be. No added fat, no meat, just a really nice combination of subtle flavors. It is actually the culmination of years of trying to make tasty, low fat, and meatless refried beans. I mean really, there is enough fat in the form of cheese in the other dishes I usually serve with refried beans to make up for any necessity to include it in the refried beans themselves. And then if truth be told, I usually serve grated cheese on the beans, so fat in the recipe is totally unnecessary. Whew – that was probably more information than you ever wanted to know about a simple dish featuring a dried bean.

So do yourself a favor, give these beans a try. They are really tasty and terribly good for you. And vegetarian and I think vegan, although I am not an expert on veganism. (A lack of knowledge I pride myself on, by-the-way. And yes, I know for some of you that firmly categorizes me as “slightly depraved”. I’m actually OK with that, if we only extend the definition of depraved as far as it applies to veganism!)

2 c. dried pinto beans
2 garlic cloves, rough chopped
½ jalapeno, rough chopped (no seeds or veins)
1 tsp. chili powder, divided
11 c. water (yes, eleven!) – will probably need even more
2 tsp. kosher salt
freshly ground black pepper

Rinse the beans thoroughly; place in a large pan with the garlic cloves, jalapeno, and ½ teaspoon of the chili powder. Add water. Bring to a boil; reduce heat to low and simmer uncovered for 1 hour. Stir the beans often as they cook and add water as needed. After the first hour, add the remaining ½ teaspoon chili powder, salt, and pepper. Continue to simmer for another 1½ hours or until the beans are very tender and the water has reduced to the consistency of thin gravy.

When the beans are finished cooking either whirl until smooth in a food processor and return to the pan to keep warm, or use a hand blender to break down the beans to the desired consistency. (Some people like some lumps in their refries, some want their beans as smooth and lump free as possible, other want the beans left whole; merely a personal preference.) Use as a bean dip with tortilla chips or as a side dish. Great served with freshly baked flour tortillas (you can get them unbaked at Costco) and as a side with Carne Adovada (Mexican Red Chili and Pork Stew)

GREEN CHILIES AND RICE CASSEROLE

Some days it just doesn’t seem like there are enough hours to go around. I long ago realized that I was simply born on the wrong planet. No one’s fault really; just a mistake any over worked and underpaid stork could have made. But it still doesn’t negate the fact that I truly would have been happier if the original 36 hour a day plan for me (based solely on my own observations) would have been followed. And I know I am not alone. There are many of you out there for whom fate destined your misfortune too. But alas, there is absolutely nothing we can do about our situation. (I’m quite sure in the future biologists will be able to work in cooperation with the Union of Stork Deliverers to make certain this type of error never again occurs.) But for those of us already on planet earth, we must persevere and make the most of the piddling 24 hours a day we were given. Hopefully this quick and easy recipe will help.

3 c. cooked rice (1 c. raw)
16-oz. (pint) sour cream
1 can cream of mushroom soup
1 small can (4-oz.) chopped green chilies
1 lb. Monterey Jack or Pepper Jack cheese, grated
paprika

Combine the cooked rice, sour cream, soup, and green chilies. Spoon half of the mixture in a lightly buttered casserole dish. Sprinkle with half of the grated cheese. Repeat. Sprinkle lightly with paprika. Bake uncovered in a 350 degree oven for 30 minutes. Serve hot.

Can be prepared ahead of time and stored in the refrigerator. Just allow a little more baking time if you are starting with a cold casserole. And no, this is not a low calorie dish. But oh my goodness is it good and definitely a child pleaser. My kids used to woof this down. Great served with roast pork and a green salad.

POTATO, GRUYÈRE CHEESE, AND CARAMELIZED ONION GRATIN

There just doesn’t seem to be any food more comforting than some kind of starch lovingly paired with cheese. And potatoes and cheese are no exception. Then when you throw in some caramelized onions and heavy cream infused with garlic and fresh thyme, you have a combination only an uncivilized barbarian wouldn’t appreciate.

And since I don’t happen to associate with any of the aforementioned, my friends tend to be as crazy about comfort food as I am. And this recipe is as perfect an example of comfort food as I can imagine. (I served it at our New Year’s Eve party this year to rave reviews. So of course I had to share it with all of you!)

Speaking of parties, I also served up what I now call the “career game” at our News Year’s Eve. Everyone seemed to enjoy the new “game” very much. Since no one else at the party (except for Mr. C. of course) knew everyone else who was invited, I threw out the professions of a few of the people in the room. It was then everyone’s mission to figure out who did what for a living or passion. I had intended it to kind of get people talking to each other. As it turned out, my group of friends needed no prompting in that regard, but never-the-less, it was fun to witness them further getting to know each other by ferreting out each others chosen profession or passion. And when the group is as eclectic, intelligent and amazing as our guests were that evening, it was really fun to watch the discovery process enfold. For example, and this is just a sample of the professions or passions of the people at the party: there were among our guests someone who worked for FEMA, a retired art teacher, 2 senior managers at Boeing, the head of marketing for BECU (Boeing Employees Credit Union for those of you who aren’t locals), a ferry boat captain, a retired editor of the U of W Daily paper, 2 outstanding artists who happen to live in our vicinity, a person who was once a vaudevillian, and the person who edits the user manuals for Microsoft (think Excel, for example).

And of course, during the various interchanges, we learned about other fascinating aspects of each others’ lives, or like in my case, accomplishments over which I had no previous knowledge. (I learned that my friend Laurie had danced in the Nutcracker as a child! How cool is that?)

When I started this blog, I promised that I would share the secret to throwing a successful holiday party. And since I attended a fabulous party before Christmas that our friends John and Deanne hosted and then gave a New Years Eve party that seems to have been a success, I thought now was the time to honor my promise. So, here goes! (For those of you who already have the “throw a great party” down pat, disregard the following paragraph.) For those who want to know more, please read on.

Patti’s recipe for throwing a good party:

1 – Invite an interesting and eclectic group of people (the most important ingredient)

2 – Feed them well and often (exciting and interesting people love to eat)

3 – Provide alcoholic as well as non-alcoholic beverages (most people these days are responsible drinkers and interesting non-alcoholic beverages help them stay on track)

4 – Throw in a white elephant or bottle exchange or an ice-breaker diversion like the one I described above (breaks the monotony of eating wonderful food, drinking, and talking to friends, old or new)

5 – Relax and have fun yourself (the second most important ingredient)

That’s it! And of course, if you are as lucky as I am, invite your musical guests to come and make music together. There is just nothing more fun than a room full of live music.

So dear readers, next time you plan a soiree think about following my recipe for making the event memorable. Just don’t forget to invite me. (Maybe I should have made that rule number 6!)

2 lbs. russet potatoes
kosher salt
5 sweet onions
3 T. butter
olive oil
2 c. heavy cream
3 cloves garlic
5-6 sprigs fresh thyme
8-10 oz. grated Gruyère cheese
kosher salt
freshly ground black pepper
½ c. grated Parmesan cheese
milk

Scrub the potatoes and cut in half lengthwise. Then slice each section into 1/8-inch thick half moons. Place in a pan with just enough cold water to cover the top layer of potatoes. Add about 2 teaspoons of kosher salt. Bring to just under a boil, reduce heat and simmer potatoes until almost tender. Do not overcook. Strain in a colander and cool to room temperature. Meanwhile, thinly slice onions. Heat butter in a large skillet over medium heat. Add the onions and cook for about 45–60 minutes or until they turn a lovely shade of brown and are almost mushy. (That’s a technical cooking term, by the way!) You will want to stir the onions frequently during the caramelization process. If the onions start to burn or get too dry, add a little olive oil and reduce the heat. This process takes time, but is well worth the effort.

While your potatoes are cooking and your onions are slowly taking on the color of brown sugar, pour the heavy cream into a small pan along with the peeled garlic cloves and thyme sprigs. Bring to a light simmer and cook for about 10 minutes. Remove from heat and set aside.

When ready to assemble gratin, lightly butter a shallow casserole dish. Place a single layer of potato slices in the bottom of dish, slightly overlapping. Top with 1/3^rd of the Gruyère, 1/3^rd of the onions, 1/3^rd of the herb and garlic infused cream and a light sprinkle of salt and pepper. Repeat with 2 more layers. Sprinkle with the grated Parmesan. Now comes the hard part. Gently tip the pan. If you don’t see the heavy cream along the sides of the pan almost up to the level of the last layer of potatoes, add enough milk so that it is just visible around the edges. The last thing you want are dry potatoes. And I would strongly advise against adding additional cream instead of milk. This dish is already crazy rich. The milk just ensures that the potatoes will be creamy, not dry.

Cover with aluminum foil or the casserole lid and bake in a pre-heated 375 degree oven for 40-45 minutes with the lid on. Remove the lid and bake another 30-40 minutes or until the potatoes are super tender and the top is a lovely light brow. Remove from oven and let sit for about 10 minutes before serving. If you want to make the dish ahead of time, cover and place in the refrigerator until about an hour before you want the dish to go in the oven.

WILD MUSHROOM BREAD PUDDING

I found this recipe in the Seattle Times several years ago and have been making it ever since. It is a perfect dish to serve with a holiday meal. It’s basically like eating a very rich and savory stuffing or dressing, but in my opinion is easier to prepare. The wild mushrooms are just delicious, but if you can’t find any, use crimini over button mushrooms. This recipe also has the advantage that it can be prepared the day before and simply refrigerated until about an hour before you plan to bake it in your oven. Better and better, wouldn’t you say?

So give it a try. Instead of stuffing your bird this Thanksgiving or Christmas, place this bread pudding on your holiday table. It will be a huge success.

1 c. milk
1 c. whipping cream
2 large eggs, room temp.
½ tsp. kosher salt
freshly ground black pepper
½ tsp. dried rosemary, crumbled
2 T. chopped fresh parsley
½ c. finely grated Parmesan cheese
4 c. packed cubed sour dough bread (1 or 2 day old chewy sourdough bread is best for this recipe)
2 T. butter
1 medium onion, finely chopped
2 garlic cloves, minced
8-oz. coarsely chopped wild mushrooms

Combine milk, cream, eggs, salt, pepper, rosemary, and parsley in a medium sized bowl. Gently fold in bread cubes and set aside. Melt butter in a medium sized sauté pan. Add onion and garlic and sauté until onion is soft. Add mushrooms and cook until golden brown. Allow to cool and scoop into the bowl with softened bread cubes. Stir gently and pour mixture into a lightly buttered casserole dish. Bake in a pre-heated 350 degree oven for 45 minutes or until a knife inserted into the middle comes out clean. Serve immediately.

ITALIAN BEAN SOUP

While in Italy recently we spent a couple of nights on the beautiful Isle of Ischia in the Gulf of Naples. The Isle of Ischia is the birthplace of our dear friend Gaspare Trani, who until recently owned along with his wife Diane, the fabulous Gaspare’s Ristorante in the Phinney Ridge neighborhood of Seattle. (I am still in mourning! Gaspare actually had the gall to sell the restaurant and semi-retire.) It is still possible to experience his wonderful food however because he retained the catering side of the business. For more information or to place an order, please visit their website www.gasparesrestaurant.com or email them at diannetrani@yahoo.com.

Before we left for Italy we asked the Tranis where we should dine while in Ischia Porto. (Who better to ask after all?) They quickly answered that by all means we should eat at Ristorante da Raffaele. So not being dummies we took their excellent advice and ended up eating there both nights.

The second night we were not exceedingly hungry so we thought we would just start with a bowl of soup each and then share a primi or secondi. I ordered a cream of mushroom soup and Mr. C ordered the Fagioli (bean soup). While my soup was good; Andy’s was outstanding. So good in fact that he only shared one itsy-bitsy little spoon full with me. But the taste I did have left me wanting more. So when I got home I went on a quest for the perfect bean soup.

My search took me all through Italy. What I soon realized was that there are as many recipes for bean soup in Italy as there are cooks. And being the wise, practical and wonderful cooks that the Italians are, their soups often contain whatever happens to be on hand. You have a small piece of leftover pancetta and a few seriously sad veggies in the bottom of your refrigerator, no problem. Make a soup. And that soon to be moldy rind of Parmesan, well what the heck throw that in too. And while you’re at it, why not toast up yesterday’s baguette and add it to the soup at the last moment for some crunch and another depth of flavor.

Like I said, after looking at many recipes and also drawing on many years of making soup almost every cool weather weekend, I came up with my own take on a non-regional but distinctly Italian bean and vegetable soup. Don’t be put off by the long list of ingredients. The soup actually goes together fairly quickly. And don’t limit yourself just to the veggies I use. You have a lone zucchini looking lonely and forlorn in your veggie drawer, dice it up and add it towards the end of the cooking time. Same with a small amount of butternut squash, cauliflower, parsnip, etc. The only vegetable I would not add is potato. There is already plenty of starch provided by the beans.

So next time you are in the mood for a hearty and delicious soup, build yourself a pot. As with most soups, it’s even better the second or third day. It also freezes beautifully.

(More to come on the Isle of Ischia)

2 c. dried white beans, such as cannellini or Great Northern
kosher salt
1/4 c. extra virgin olive oil, plus extra for toast and serving
scant 1/4 lb. finely diced pancetta or thick lean smoked bacon, opt.
2 small yellow onions, chopped
3 small carrots, chopped
3 stalks celery, chopped
1 fennel bulb, thinly sliced
1 tsp. kosher salt
freshly ground black pepper
6 cloves garlic, divided
1/4 tsp. crushed red pepper flakes
½ tsp. toasted fennel seeds, crushed
1 (28-ounce) can Italian plum tomatoes, like Cento or 1 box Pomi brand chopped Italian tomatoes
4 lightly packed cups coarsely chopped or shredded Savoy or napa cabbage
4 lightly packed cups coarsely chopped kale
1/2 c. chopped fresh basil leaves
3-inch piece of Parmesan rind
6 c. chicken or vegetable stock
rustic baguette, sliced
freshly grated Parmesan, for serving

In a large bowl, cover the beans with cold water. Cover and allow to soak overnight in the refrigerator. Drain the beans and place them in a large pot with 8 cups of water; bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, or until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the ¼ cup olive oil in a large stockpot. Add the pancetta and cook until crisp. Remove from pan and set aside. Add the onions, carrots, celery, fennel, salt, and pepper; cook over medium-low heat until the veggies start to brown. Add 5 cloves of the garlic that have been finely minced, red pepper flakes, and toasted fennel seeds. Cook over medium-low heat until the garlic releases its aroma, about a minute. Add the tomatoes with juice, cabbage, kale, basil, and Parmesan rind. Cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving the cooking liquid. In the bowl of a food processor, puree half of the beans with a little of the reserved cooking liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup along with the reserved fried pancetta and bring to a boil. Reduce the heat and gently simmer for 30 minutes. Adjust seasoning.

Meanwhile baste both sides of the baguette slices with olive oil and bake in a pre-heated 400 degree oven until crispy brown, about 9 minutes on the first side, flip and a good 3 minutes on the other. Remove toast from oven and with the remaining garlic clove, skinned but left whole, scrape each piece of the toast. (You will be surprised how quickly the clove of garlic “melts” into the toast. You might even need an additional clove.) Set aside until ready to dish up the soup. Warning: Do not start eating the toast or you won’t have room for the lovely soup!

To serve the soup, place 2 pieces of toast in each soup bowl and ladle the soup over the toasts.

Drizzle with olive oil, sprinkle with Parmesan and serve immediately.

PASTA WITH ARRABIATA SAUCE

So, we have just left our beloved Amalfi coast (no scratches on our rental car or permanently frazzled nerves, I am glad to report) and are headed east to visit the Adriatic side of Italy’s boot. It is really difficult to plan how long it will take to reach any given location in Italy because a km can take 60 seconds or 60 minutes depending on the road conditions and terrain. And this leg of our journey was no exception.

After departing at 9:30, we took the Amalfi coast road to Salerno and the autostrada (speed limit 110 – wee hah) which took us east over the Apennine Mountains in the Basilicata region. The Apennine mountains, at least the part we saw were green and hilly (only one jagged ridge visible), becoming drier on the eastern slopes. (Sound familiar?) There was some agriculture, but not the extensive terracing of fruit and olive trees that we had witnessed on earlier vacations in Northern Italy. As we drove along, all of the streams and rivers were overflowing with tumbling brown water from the torrential downpour the entire European continent had experienced a couple of days before. So with fast speed limits and great roads, we basically crossed the “boot” in a few short hours.

We arrived at our hotel at about 1:30 in the afternoon. We put our bags in our room and proceeded downstairs for lunch. In Italy, lunch is usually served between 1:00 and 3:00. As it was only 1:45, we were in luck.

Now let me set the stage for our lunch. The hotel I found on Expedia (great place to book hotels, I might add) was chosen because of its location as a mid-way stop rather than for the many glories of the region. (Had I known how fast we would get across the boot, I would have booked us further toward the Adriatic rather than on the Gulf of Taranto.) But here we were in our unpretentious business class hotel right off the highway with a whole afternoon to fill. So, deciding to fill our tummies before heading out on some type of afternoon adventure, we went down to the eating area.

We were the only patrons and in her best broken English, the waitress explained that there were only a very limited number of items on the menu, especially at lunch time. I can’t even remember what I ordered except to say that it was wonderful, but Mr. Cs Arrabiata was, and I quote “to die for”! Like I said, I don’t even remember what I ordered. What I do remember is stealing pasta off of Andy’s plate with alarming regularity.

After lunch we tried our best to tell our waitress how much we had enjoyed our meal, especially the Arrabiata. She looked at us, got a little twinkle in her eye, turned around and headed for the kitchen. She returned shortly with a stalk of the peppers that had been used in this very spicy dish. She wrote down the name of the peppers, pepperoncini, and broke off a few to give to us. I wanted to keep those peppers so badly, but I knew they would never make it past US customs (the brutes!) So as best we could, we explained how grateful we were for her thoughtfulness, but that we just could not accept her gracious offer.

All the time we’d been in Italy I had wanted to visit a supermercado (grocery store). So upon receiving driving instructions from the hotel manager, we preceded into “town” to give me the opportunity to see what an Italian home cook in a fairly poor area of Italy has at his/her disposal. Well howdy, if I had that store on Camano Island, I would be one happy camper. The fresh meat, deli meat, cheeses, and produce were amazing and inexpensive. No frozen food cases filled with frozen pizza and TV dinners, just a small case filled with amazing flavors of gelato. Absent also, isle after isle of dried scalloped potatoes packages or canned beef stew. And absolutely no area devoted to soft drinks. But pasta, you want pasta, every shape, size and variety available was at that store. And inexpensive Arborio rice. Sigh! There were some canned goods – tomatoes, cannelloni beans; that type of vegetable. And olives. Oh how I dearly love the green olives in Italy! And of course – spices. I found jars of the regional dried pepperoncini that had been used in the wonderful Arrabiata we had “shared” for lunch. So of course I had to bring home 4 jars. (I stuffed them in the toe of my shoes so they could safely and cozily survive the long journey to America.) Cookies were the one item that shared about the same amount of space as in an average American grocery store. Italians too love their sweets.

After doing our grocery shopping we drove to the seashore through camera crews, fire fighters and clean-up vehicles and workers. Apparently this part of Italy was especially hard hit by the heavy rain storms. There was so much flooding that all the businesses right by the shore were closed, including the hotels and restaurants. It was very interesting to poke around and witness how beautifully the Italians handled this emergency situation. No heavy handed behavior on the part of the people in charge. Just a general feeling of cooperation and “let’s get the job done”! And if some crazy Americans wanted to drive around and possibly get their tiny Fiat 500 stuck in the mud, so be it!

After a delightful afternoon of seeing the area we headed back to our hotel and yet another delicious meal in the hotel restaurant. Dinner was excellent, but the Arrabiata we enjoyed at lunch and the absolutely charming and cordial hotel staff that treated us as long lost family members made even this rather pedestrian stop a memorable event. Lesson learned: Don’t judge a book by its cover or a business class hotel by its lack of fancy furniture and potted plants in the lobby. You never know what pleasures may await.

1 T. extra virgin olive oil
1 c. finely chopped yellow onion
5 garlic cloves, finely minced
½ – 1 tsp. crushed red pepper flakes
1 tsp. kosher salt
freshly ground black pepper
½ c. red wine (I like Pinot Noir)
2 T. brown sugar
2 T. chopped fresh basil
6-oz. tomato paste (I use Cento brand)
2-28oz. cans crushed or whole peeled San Marzano tomatoes* (Use cans of Italian tomatoes, like Cento brand, if possible. And yes, there really is a difference!)
1 lb. penne pasta, cooked al dente
chopped fresh Italian parsley, opt.
grated Pecorino Romano or Parmesan, opt.

Heat olive oil in a medium-large heavy sauce pan. Add onion and cook until transparent. (Don’t let the onion brown.) Add the garlic and red pepper flakes and cook for about a minute or until the garlic smells aromatic. Add the salt, pepper, and wine. Let wine cook until it is all absorbed. Stir in the brown sugar, basil, and tomato paste. Finally add the 2 cans of crushed tomatoes and bring mixture to a boil. Reduce heat and gently simmer uncovered for about 30-40 minutes. Adjust seasoning. Add cooked pasta, sprinkle with parsley; serve immediately. Pass grated cheese.

*If using whole peeled tomatoes, chop them before adding to sauce

CREAMY MAC AND CHEESE

There is just nothing better than a big old serving of mac and cheese with your name on it. I mean really, is there any other food that feels as good in your mouth or makes your taste buds as happy as super cheesy, extra creamy mac and cheese? I think not! So when I decided that I wanted a mac and cheese recipe that was reasonably inexpensive to prepare, contained no meat (bacon, prosciutto, etc.) and could be prepared ahead of time and not lose all its wonderful cheesy goodness, I decided to turn to the internet, my favorite recipe source. I found several recipes that looked good, but the one I liked the best was on the Taste of Home website. I made a few minor changes here and there but frankly, this is the best mac and cheese I have ever tasted. I love that it can be made ahead. I also love that it is vegetarian.

And I know, Patti cooking with Velveeta! It doesn’t happen often, but even processed cheese has its uses once in awhile. And this is one of those times when you just have to bite the bullet and put that bright yellow box of Velveeta in your cart. I usually cover it up while I do the rest of my shopping. Then when I check- out, I pretend it jumped into my cart of its own accord. Then when the clerk asks me if I want it returned to the shelves I say something like “oh no, that’s ok, I don’t want to cause any inconvenience for anyone”. I’m sure the clerk sees through my little charade, but the two times or so a year I actually buy Velveeta, I feel I simply must stick to this childish ruse.

And while I’m justifying to all of you why I use Velveeta occasionally, I should share the only other recipe I make that contains this processed ingredient. Please see my favorite recipe for Queso Dip under Appetizer Recipes.

1/2 c. butter
1/3 c. flour
1 1/2 c. milk
8 oz. Velveeta, cubed
1/4 c. finely grated Parmesan cheese
1/2 tsp. kosher salt
freshly grated black pepper
2 tsp. Dijon mustard
1 c. low fat sour cream
4 c. uncooked elbow macaroni
2 c. (8-oz.) grated sharp cheddar cheese
1 c. reserved pasta water
paprika, opt.

Melt butter in a large heavy saucepan. Whisk in the flour until smooth and bubbly. Gradually stir in the milk and bring to a boil. Allow sauce to burble for a couple of minutes. Remove from heat and stir in the Velveeta, Parmesan, salt, pepper, mustard, and sour cream until smooth and cheese is melted. Cook pasta to al dente in boiling salted water, drain (reserving about a cup of pasta water)* and add to the sauce along with the cheddar cheese. (If the sauce seems too thick add enough of the reserved pasta water to reach desired consistency.) Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. (The photo below is a double batch.)

Bake uncovered in a pre-heated 350 degree oven for 25-30 minutes or until sauce is bubbly. Let mac and cheese sit about 5-7 minutes before serving.

*If you are preparing the mac and cheese ahead of time, drain the pasta and run cold water over it until it is room temperature. Drain again and add to the sauce along with the cheddar cheese. Stir well. (The cheddar cheese will completely melt when it is baking.) Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. Cover and refrigerate until about 2 hours before you want to serve. (Taking the dish out of the refrigerator ahead of time allows the pasta to come close to room temperature before popping it in a hot oven.) Bake uncovered in a pre-heated 350 degree oven for 30-40 minutes or until sauce is bubbly.

ROASTED SWEET POTATO RAVIOLI

I believe I have mentioned on earlier postings that I love pasta. And for some reason (excessive profit I believe it’s called) makers of fresh ravioli seem to think it’s OK to charge an arm and a leg for the same amount of product I can make for about a dollar. Now granted, I don’t have manufacturing, packaging, shipping, and delivery costs to consider, but really, the markup is astronomical. So when I can make my own ravioli with won ton wrappers, I feel great about myself. And coincidentally, the ravioli happens to taste pretty darn good too. And of course I know I am cheating by not making my own pasta, but you all know that finding shortcuts (aka cheating) whenever possible in the kitchen is what I strive to achieve! (I’ve learned to live with my little addiction. In fact, I no longer even ask for forgiveness in my evening prayers.)

So if you too want to save a little time and money, build yourself a batch of these incredible ravioli. And when you serve them tenderly blanketed with Butter and Sage Sauce, you won’t think to ask forgiveness for cheating a little in the preparation either. In fact, serve this dish to your loved ones, and they might forgive you just about anything! After all, it worked for me when I happened to throw out one of Mr. Cs favorite shirts. Even if the darned thing was 25 years old, the most putrid shade of green I had ever seen, was frayed and stained around the collar, and last fit him about 20 years ago; he loved that shirt. I simply asked for forgiveness at about the same time he took his last bite of the pasta on his plate. It really is very hard to stay mad at someone who is fully capable of denying a second helping!

1 large sweet potato
1 T. butter
3 T. minced shallot
3 T. half & half
3 T. grated Parmesan cheese
pinch nutmeg
kosher salt
freshly ground black pepper
wonton wrappers
1 recipe Pasta with Butter and Sage Sauce (under Main Dish Recipes)

Wash and dry the sweet potato. Stick it with a fork in 3-4 places, place it in a pan, and bake in a pre-heated 400 degree oven for 1 hour. Remove from oven and allow to cool until you are able to hold it in your hand comfortably. Peel and mash the sweet potato; set aside. In a large sauté pan, melt the butter over medium heat. Add the shallot and sauté for 1 minute. Add the mashed sweet potato and cook until the mixture is slightly dry, about 2 to 3 minutes. Stir in the half and half. Continue to cook for 2 minutes. Remove from heat and stir in cheese and the pinch of nutmeg. Season to taste with salt and pepper. (Don’t over salt because there is plenty of salt in the Butter and Sage Sauce.) Lightly flour a clean work surface. Set a small bowl of water nearby. Lay wrappers on the surface. Place a small scoop or heaping teaspoon of the sweet potato mixture on every other wrapper. Dip your finger in the water and wet the outside edge of each wrapper. Gently place the wrappers without the filling over the wrappers with the filling, wet edges together. Gently but firmly press down on the edges of each ravioli with the tines of a fork. Refrigerate in a single layer until ready to use. (This recipe makes about 11 ravioli.) When your sauce is ready* place the raviolis into boiling salted water one at a time (to prevent initial sticking). Reduce heat if necessary and cook for about 2 minutes. They will float to the top when they are ready. Gently lift out of the water and place on plates. Serve covered with Butter and Sage Sauce or any fairly simple pasta sauce.

*Hint: always have your pasta sauce ready before your pasta is finished cooking, not the other way around. Pasta is much more time sensitive then most sauces. And if possible, always cook your pasta al dente unless otherwise instructed. Mushy pasta is simply not very appealing.

CHEZ CARR CUISINE

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