Spaghetti Squash with Pine Nuts, Sage Butter and Romano
1 spaghetti squash, halved lengthwise and seeded
1/2 cup toasted pine nuts
1/2 cup grated Pecorino Romano cheese
5 or 6 large fresh sage leaves
6 tablespoons unsalted butter
Salt and ground white pepper to taste
Preheat oven to 350 degrees.
Place the squash, cut side down, in a large baking dish. Add about 1/2 cup salted water to the pan. Bake the squash for about 50 minutes or until you can easily pierce the flesh with a fork.
Meanwhile, melt the butter in a small skillet over medium-high heat. After the foam subsides, add the sage leaves and cook about 2 to 3 minutes, until the leaves are slightly crispy and the butter is turning slightly brown. Remove from heat.
Scrape flesh of squash from the rind using a fork and place in a bowl. Pour the sage butter over the spaghetti squash. Add the pine nuts and Romano cheese; toss. Season with the salt and white pepper, toss again to combine. Serve immediately.
2.28.2012
Orecchiette with Hot Italian Sausage and Broccoli Rabe
I always said that the filling for my Stromboli Bread would be excellent on pasta.....and I was right.
Orecchiette with Hot Italian Sausage and Broccoli Rabe
1 bunch broccoli rabe, I remove the stems and only use the top 4-inches
1 lb. orecchiette pasta
1/3 cup olive oil
4 large garlic cloves, pushed thru a press
Pinch of hot pepper flakes
Pinch of nutmeg
1 lb. hot Italian sausage, casings removed
Salt
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
1 cup chopped fresh mozzarella, optional
Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe. Cook for about 5 or 6 minutes. Using tongs or a slotted spoon, remove the broccoli rabe from the pot to a strainer and run under cold water. Once broccoli rabe is cooled, gently squeeze to remove any excess water. Chop coarsely.
Bring the reserved cooking water back to a boil. Add the orecchiette and cook until al dente. Drain, reserving 2 cups of the pasta water.
While the pasta is cooking, heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a fork, until browned and juices form, about 12 minutes. Add the garlic, nutmeg and red pepper flakes and saute until fragrant, about 2 minutes. Add the broccoli rabe and season with salt to taste. Toss the mixture well.
Add the pasta to the skillet. Add the Romano and Parmesan cheese moistening with the reserved pasta water as needed.
Place pasta into a large serving bowl. Toss with the fresh mozzarella and serve!
Orecchiette with Hot Italian Sausage and Broccoli Rabe
1 bunch broccoli rabe, I remove the stems and only use the top 4-inches
1 lb. orecchiette pasta
1/3 cup olive oil
4 large garlic cloves, pushed thru a press
Pinch of hot pepper flakes
Pinch of nutmeg
1 lb. hot Italian sausage, casings removed
Salt
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
1 cup chopped fresh mozzarella, optional
Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe. Cook for about 5 or 6 minutes. Using tongs or a slotted spoon, remove the broccoli rabe from the pot to a strainer and run under cold water. Once broccoli rabe is cooled, gently squeeze to remove any excess water. Chop coarsely.
Bring the reserved cooking water back to a boil. Add the orecchiette and cook until al dente. Drain, reserving 2 cups of the pasta water.
While the pasta is cooking, heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a fork, until browned and juices form, about 12 minutes. Add the garlic, nutmeg and red pepper flakes and saute until fragrant, about 2 minutes. Add the broccoli rabe and season with salt to taste. Toss the mixture well.
Add the pasta to the skillet. Add the Romano and Parmesan cheese moistening with the reserved pasta water as needed.
Place pasta into a large serving bowl. Toss with the fresh mozzarella and serve!
Could there possibly be a Guacamole God??
Last night, I sent Billy to the store to get bread for Lobster Rolls. He comes home and says - I have a present for you. Me, loving presents, couldn't wait to see what he had brought me. He puts his hand in the bag and pulls out GUACACHIPS!!!! Guacachips make me seriously believe that there is a Guacamole God. Guacachips look like Doritos...but they taste like guacamole. Ummm hello?? Could there be anything better???
2.27.2012
The Food Foo Foo at Frankie's 457 in Brooklyn
So we FINALLY got to go back to Frankie's 457 this weekend and I am happy to report.....it is still one of my favorite places to eat. We got there at around 3:00 in the afternoon. They were still serving brunch which made it a bit crowded but were were seated right away. Billy right away commented on the fact that they were playing Led Zeppelin which he thought was fantastic. Our table was small and in the back in front of a window facing the courtyard. It was snowing slightly which added to the entire experience and charm of the restaurant.
Our waiter came and took our drink orders...then appetizers. We ordered the spicy soppressata and fresh bufala mozzarella which came out with marinated olives, rustic bread and Frankie's own olive oil.
For lunch, Billy ordered the Sweet Sausage, Roasted Red Pepper & Onion Over Creamy Polenta and I ordered, (of course), the House-made Cavatelli with Faiccos Hot Sausage & Browned Sage Butter.
You know what....I don't even have words. Make your way over to Court Street in Brooklyn and check them out. Trust me...you won't be disappointed!
Frankie's Spuntino - Frankie's 457
457 Court Street
Brooklyn, NY 11231
718.403.0033
www.frankiesspuntino.com
View from the park...
Yesterday, Billy and I went to Palisades Interstate Park in Fort Lee. There is this one spot where you get a beautiful view of the George Washington Bridge. LOL...you can see the shadow of my elbow in the lower left-hand corner.
Taken using Hipstamatic on my iPhone
2.26.12
Taken using Hipstamatic on my iPhone
2.26.12
2.23.2012
Fettuccine with Crispy Pancetta and Shallots in Lemon Alfredo
Fettuccine with Crispy Pancetta and Shallots in Lemon Alfredo
1 lb. fettuccine
2 1/2 cups heavy cream
Juice from 1 lemon
6 tablespoons unsalted butter
2 cups grated Parmesan
Pinch freshly grated nutmeg
Salt and ground white pepper
1 large shallot, finely chopped
1 tablespoon olive oil
1 cup of thin cut pancetta strips
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and shallots and cook until the pancetta is crisp and the shallots are soft, about 5 or so minutes. Remove from pan and place on a plate lined with paper towels to drain. (I blot the mixture lightly with another paper towel to remove any additional oil.) Wipe the skillet clean. Add 2 cups of the cream and the lemon juice, a bit at a time until you get the desired lemon flavor, into the skillet. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream and Parmesan cheese to the cream in the skillet. Add the nutmeg and season with salt and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Place fettuccine into a serving bowl and top with the pancetta and shallot mixture.
1 lb. fettuccine
2 1/2 cups heavy cream
Juice from 1 lemon
6 tablespoons unsalted butter
2 cups grated Parmesan
Pinch freshly grated nutmeg
Salt and ground white pepper
1 large shallot, finely chopped
1 tablespoon olive oil
1 cup of thin cut pancetta strips
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and shallots and cook until the pancetta is crisp and the shallots are soft, about 5 or so minutes. Remove from pan and place on a plate lined with paper towels to drain. (I blot the mixture lightly with another paper towel to remove any additional oil.) Wipe the skillet clean. Add 2 cups of the cream and the lemon juice, a bit at a time until you get the desired lemon flavor, into the skillet. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream and Parmesan cheese to the cream in the skillet. Add the nutmeg and season with salt and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Place fettuccine into a serving bowl and top with the pancetta and shallot mixture.
I always come back to avocados....
Rosa Mexicano makes THE BEST guacamole I have ever had. I swear they put crack in it or something because I find myself craving it, no joke, like everyday...which lands us at Rosa Mexicano at least once or twice a week.
Anyone who knows me or who had read my blog knows about my love affair with avocados. A couple of days ago, I was walking around the farmer's market by my job and I saw ripe Haas avocados...4 for $1.00. JACKPOT!! Now what to do with them? Hmmm...Avocado Eggs rolls? Nah..too complicated. Avocado Won Tons? Sounds like a plan to me!!!
Avocado Won Tons with Chipotle Sour Cream
4 large avocados, pitted and diced
1 tablespoon garlic powder
1/4 teaspoon chipotle chili powder
2 tablespoons chopped onion
Juice of 1 lime
Salt and ground black pepper
1 egg white
48 won ton wrappers
In a mixing bowl, toss together the avocados, garlic, onion, chipotle powder and lime juice, Season with salt and pepper. Lay the won ton wrappers onto a clean surface. Add a small dollop of te avocado filling onto each wrapper. Brush the won ton edges with a bit of the egg whites and fold diagonally. Press to seal. In a Dutch oven or skillet (a deep fryer works also), heat peanut or canola oil to 350 degrees. Fry the won tons in batches until golden brown. Once browned, place on a paper towel to drain. Serve with Chipotle Sour Cream for dipping.
Chipotle Sour Cream
1 cup sour cream
1/2 teaspoon chipotle chili powder
Mix sour cream and chipotle powder in a small mixing bowl.
Anyone who knows me or who had read my blog knows about my love affair with avocados. A couple of days ago, I was walking around the farmer's market by my job and I saw ripe Haas avocados...4 for $1.00. JACKPOT!! Now what to do with them? Hmmm...Avocado Eggs rolls? Nah..too complicated. Avocado Won Tons? Sounds like a plan to me!!!
Avocado Won Tons with Chipotle Sour Cream
4 large avocados, pitted and diced
1 tablespoon garlic powder
1/4 teaspoon chipotle chili powder
2 tablespoons chopped onion
Juice of 1 lime
Salt and ground black pepper
1 egg white
48 won ton wrappers
In a mixing bowl, toss together the avocados, garlic, onion, chipotle powder and lime juice, Season with salt and pepper. Lay the won ton wrappers onto a clean surface. Add a small dollop of te avocado filling onto each wrapper. Brush the won ton edges with a bit of the egg whites and fold diagonally. Press to seal. In a Dutch oven or skillet (a deep fryer works also), heat peanut or canola oil to 350 degrees. Fry the won tons in batches until golden brown. Once browned, place on a paper towel to drain. Serve with Chipotle Sour Cream for dipping.
Chipotle Sour Cream
1 cup sour cream
1/2 teaspoon chipotle chili powder
Mix sour cream and chipotle powder in a small mixing bowl.
2.21.2012
Bacon & Onion Jam
With summer approaching (and the spring-like weather we have been so lucky to have all winter), we have been barbecuing a lot. At Christmas time, Billy and I had gone to Omaha Steaks to get my dad some steaks and other goodies as part of his Christmas gift. We, of course, bought some goodies for ourselves which included Bratwurst. Enter the Bacon & Onion Jam. This little gem is PERFECT with grilled brats especially if you are a bacon lover. Give it a try....
Bacon & Onion Jam
1/2 pound bacon
2 yellow onion sliced
3 cloves garlic minced
2 sprigs thyme leaves only
Salt and pepper to taste
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon mustard seeds
1/4 cup beer
In a large skillet over medium-high heat, fry the bacon until crisp; remove the bacon from the skillet, leaving the fat and add the onion. Cook until transparent. Meanwhile, as the bacon is cooling, crumble slightly, leaving the pieces on the larger side. Add the crumbled bacon back to the skillet and reduce heat to medium-low. Cook an additional 12-15 minutes. Add the garlic and thyme and cook an additional 2 minutes. Add the apple cider vinegar, brown sugar, salt, pepper and mustard seed. Cook three to four minutes. Add the beer and cook an additional 4 minutes.
Bacon & Onion Jam
1/2 pound bacon
2 yellow onion sliced
3 cloves garlic minced
2 sprigs thyme leaves only
Salt and pepper to taste
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon mustard seeds
1/4 cup beer
In a large skillet over medium-high heat, fry the bacon until crisp; remove the bacon from the skillet, leaving the fat and add the onion. Cook until transparent. Meanwhile, as the bacon is cooling, crumble slightly, leaving the pieces on the larger side. Add the crumbled bacon back to the skillet and reduce heat to medium-low. Cook an additional 12-15 minutes. Add the garlic and thyme and cook an additional 2 minutes. Add the apple cider vinegar, brown sugar, salt, pepper and mustard seed. Cook three to four minutes. Add the beer and cook an additional 4 minutes.
2.20.2012
Felicia's Veal Cutlets
I am writing this from memory. Felicia made the best veal cutlets I have ever eaten. The Italian bread was the best part. It soaked up all the butter from the pan as well as juices from the veal.
Felicia's Veal Cutlets
4 veal cutlets, pounded thin if necessary
3 cloves garlic, finely chopped
2 sprigs fresh rosemary
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
1 cup white wine
2 tablespoons fresh lemon juice
1/2 cup chicken stock
4 thin slices Italian boule
Heat a large cast iron skillet over medium high heat and add the olive oil. add the garlic and the rosemary sprigs and let cook for 3 to 5 minutes. Remove the rosemary sprigs and discard. Add the cutlets to pan and cook until golden brown on each side, about 2 minutes per side. Remove from the pan and place in a serving plate. Place the skillet back into the stove on medium heat. Add the white wine, lemon juice and stock, and allow to cook, scraping up the brown bits from the bottom, for about 5 minutes. Pour the juice into a small bowl. Do not wipe the skillet. Add the butter to the skillet allowing it to melt. Place the 4 slices of bread into the pan, toasting each side for 1 to 2 minutes.
Remove the bread and place on 4 serving plates. Place 1 cutlet onto of each bread slice. Pour the reserved juice over the veal cutlets.
Felicia's Veal Cutlets
4 veal cutlets, pounded thin if necessary
3 cloves garlic, finely chopped
2 sprigs fresh rosemary
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
1 cup white wine
2 tablespoons fresh lemon juice
1/2 cup chicken stock
4 thin slices Italian boule
Heat a large cast iron skillet over medium high heat and add the olive oil. add the garlic and the rosemary sprigs and let cook for 3 to 5 minutes. Remove the rosemary sprigs and discard. Add the cutlets to pan and cook until golden brown on each side, about 2 minutes per side. Remove from the pan and place in a serving plate. Place the skillet back into the stove on medium heat. Add the white wine, lemon juice and stock, and allow to cook, scraping up the brown bits from the bottom, for about 5 minutes. Pour the juice into a small bowl. Do not wipe the skillet. Add the butter to the skillet allowing it to melt. Place the 4 slices of bread into the pan, toasting each side for 1 to 2 minutes.
Remove the bread and place on 4 serving plates. Place 1 cutlet onto of each bread slice. Pour the reserved juice over the veal cutlets.
White Mushroom Salad with Shaved Parmesan and Parsley-Garlic Vinaigrette
White Mushroom Salad with Shaved Parmesan and Parsley-Garlic Vinaigrette
1 pound white mushrooms, thinly sliced
1 cup shaved good-quality Parmesan cheese
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon sea or Kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons olive oil
Place the mushrooms in a medium serving bowl.
In a small mixing bowl, place chopped shallots, garlic, parsley, dijon mustard, red wine vinegar, salt and pepper; stir to combine. Whisk in olive oil in a slow, steady stream.
Add the vinaigrette to the mushrooms and toss gently. Add the shaved Parmesan and toss again. Allow to sit at least 10 minutes or until the mushrooms are wilted. Season with additional salt and pepper, if necessary.
1 pound white mushrooms, thinly sliced
1 cup shaved good-quality Parmesan cheese
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon sea or Kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons olive oil
Place the mushrooms in a medium serving bowl.
In a small mixing bowl, place chopped shallots, garlic, parsley, dijon mustard, red wine vinegar, salt and pepper; stir to combine. Whisk in olive oil in a slow, steady stream.
Add the vinaigrette to the mushrooms and toss gently. Add the shaved Parmesan and toss again. Allow to sit at least 10 minutes or until the mushrooms are wilted. Season with additional salt and pepper, if necessary.
Scallops in Spicy Basil Cream
Scallops in Spicy Basil Cream
12 sea scallops
6 tablespoons butter
1/4 cup chopped shallots
1 clove garlic, pushed thru a press
1/4 to 1/2 teaspoon crushed red pepper flakes (adjust to your own taste)
1/2 cup dry white wine
3/4 cup heavy cream
5 whole basil leaves
Salt and ground white pepper
Place a large skillet over medium-high heat. Add 4 tablespoons of the butter. Allow the foam to subside, then add the scallops. Season with the salt and pepper. Sear for about 2 minutes per side or until nicely browned. Remove from the skillet and set side.
Wipe the skillet and add the remaining 2 tablespoons of butter. Set the heat to medium. Add the shallots, garlic, red pepper flakes and a bit more salt and pepper. Cook about 2 minutes, or until shallots have softened.
Add the white wine and set the heat to medium-high. Allow to boil until the liquid is reduced by 1/2. Add the cream and basil leaves, allowing to boil again until the sauce is thick. Return scallops to the pan along with any juices that have collected in the plate.
Cook until just heated, about a minute. Adjust the seasoning to your taste. Serve scallops and sauce over rice pilaf or pasta or on their own with a simple green salad.
12 sea scallops
6 tablespoons butter
1/4 cup chopped shallots
1 clove garlic, pushed thru a press
1/4 to 1/2 teaspoon crushed red pepper flakes (adjust to your own taste)
1/2 cup dry white wine
3/4 cup heavy cream
5 whole basil leaves
Salt and ground white pepper
Place a large skillet over medium-high heat. Add 4 tablespoons of the butter. Allow the foam to subside, then add the scallops. Season with the salt and pepper. Sear for about 2 minutes per side or until nicely browned. Remove from the skillet and set side.
Wipe the skillet and add the remaining 2 tablespoons of butter. Set the heat to medium. Add the shallots, garlic, red pepper flakes and a bit more salt and pepper. Cook about 2 minutes, or until shallots have softened.
Add the white wine and set the heat to medium-high. Allow to boil until the liquid is reduced by 1/2. Add the cream and basil leaves, allowing to boil again until the sauce is thick. Return scallops to the pan along with any juices that have collected in the plate.
Cook until just heated, about a minute. Adjust the seasoning to your taste. Serve scallops and sauce over rice pilaf or pasta or on their own with a simple green salad.
2.17.2012
Creamy Artichoke Spread for Crostini
Creamy Artichoke Spread for Crostini
1 - 14 oz. can artichoke hearts, drained
3 tablespoons mayonnaise
2 cloves of garlic
2 tablespoons lemon juice
2 tablespoons parsley flakes
3 tablespoons good quality grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Place all ingredients into a food processor. Pulse until well mixed but still slightly chunky. Pour spread into a container and refrigerate for about an hour to allow flavors to blend.
1 - 14 oz. can artichoke hearts, drained
3 tablespoons mayonnaise
2 cloves of garlic
2 tablespoons lemon juice
2 tablespoons parsley flakes
3 tablespoons good quality grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Place all ingredients into a food processor. Pulse until well mixed but still slightly chunky. Pour spread into a container and refrigerate for about an hour to allow flavors to blend.
Billy's Marinade for Flank Steak...
So Billy thought that this would make an awesome marinade for flank steak......yeah...he was right.
Honey-Sriracha Marinade
2 tablespoons honey
1 tablepoon Sriracha
1/4 cup low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
Juice from 1 lime
Mix all ingredients in a small bowl. Place a 1 lb. flank steak in a zip-top bag and pour marinade over the steak. Place in the refrigerator for at least 2 hours, turning the bag every 30 minutes or so.
Honey-Sriracha Marinade
2 tablespoons honey
1 tablepoon Sriracha
1/4 cup low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
Juice from 1 lime
Mix all ingredients in a small bowl. Place a 1 lb. flank steak in a zip-top bag and pour marinade over the steak. Place in the refrigerator for at least 2 hours, turning the bag every 30 minutes or so.
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