Maybe I should explain my title choice for today’s post. So, I live in the southwest portion of the United States.  Here, we have two popular convenience stores, 7-11 and Circle K.  As previous mentioned, and actually bragged about, I am posting and scheduling my posts about 10 days to 2 weeks ahead of time. As I typed in my “scheduled” date, I noticed that today is 7-11, so whenever we (south-westerners) say “7-11″, we (or at least, I) like to follow it up with “and equal time for Circle K!”  The last thing we want to be is biased – in Arizona, of all places! Yeah, right – tell that to our state legislatures! Sorry, no politics allowed here – just recipes and a bit of occasional humor or insights! Honestly – love to all!

Arugula and Cannellini Spaghetti

Cook pasta according to package directions.  Drain pasta in a colander over a bowl, reserving 1 1/2 cups of the pasta water. Leave pasta in the colander; set aside and keep warm.

Return pasta pot to medium heat.  Add oil, butter, garlic, and pepper; cook 2 minutes or until garlic is fragrant and just lightly browned, stirring constantly.  Stir in tomatoes, and beans; cook 2 minutes.

Add warm pasta; cook 4 minutes, stirring frequently.  Add reserved pasta water, 1/2 cup at a time, and arugula, tossing gently to combine.

Remove from heat. Stir in lemon juice and 1 cup of the Parmesan cheese.  Season with salt and pepper.

Serve immediately, sprinkling with the remaining 1/2 cup Parmesan cheese.

Serves 10 to 12

After yesterday’s post about “reading the recipe”, I thought I would show a couple (of the many) students who really do understand the importance of that very thing. We all know that “the squeaky wheel gets the grease.” For four full days these two cuties never needed a thing from me and sometimes you feel as if you’re ignoring such independent kids.  I just hope they know, that I know, how very competent and capable they are and that my goal is to make all my students be just like them! Great job, girls!

Ricotta-Spinach-Basil Pizza

1 pound frozen, homemade, or purchaed fresh pizza dough
(If using frozen dough, let pizza dough stand at room temperature 1 hour)

Pizza Sauce
2 tablespoons chopped fresh basil
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon sugar
2 garlic cloves, peeled and minced
14.5-ounce can petite-cut diced tomatoes, undrained
6-ounce can tomato paste

Toppings
1 tablespoon olive oil
2 tablespoons grated fresh Parmesan cheese
1  1/2 cups loosely packed baby spinach leaves
1 teaspoon minced garlic
1  1/4 cups shredded mozzarella cheese
1/3 cup ricotta cheese
2 plum tomatoes, cored and thinly sliced

Pizza Sauce: Combine all ingredients in a medium bowl; stir until well blended with a whisk.

Preheat oven to 500 degrees.  Coat a 12-inch pizza pan with cooking spray.

Place dough on a lightly floured surface; roll or pat into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour.

Toppings: Brush dough on top side with olive oil. Spread  about 1 cup of the pizza sauce evenly over dough, leaving a 1/4-inch border. (Use the remaining sauce for pasta, if desired.)

Sprinkle Parmesan cheese over sauce; top evenly with spinach leaves and minced garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella.

Bake for 12 minutes or until mozzarella melts and crust browns.

Let stand 5 minutes; top with tomato slices.  Cut into wedges.

Serves 8 to 10

If you have a food processor, then this is one of the quickest and easiest dips possible. Serve it with the toasted pita wedges as I suggest or go an even easier route and serve with purchased pita chips, tortilla chips, or crudités. It’s fast, it’s yummy, and it’s pretty. What more can you ask from a dip?!

Basil Parmesan Dip with Pita Chips

8 pita pocket halves
Pam
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt

2 garlic cloves, peeled
1 cup tightly packed fresh basil leaves
3/4 cup shredded Parmesan cheese
3/4 cup sour cream or Fage yogurt
2 teaspoons fresh lemon juice

Preheat oven to 375 degrees.

Cut each pita half into 8 wedges.  Place wedges on a baking sheet. Spray wedges with Pam; sprinkle with 1/4 teaspoon of the black pepper and salt.  Bake at 375 degrees for 12 to 15 minutes or until crisp.

In a food processor, with the machine running, drop the peeled garlic cloves through the feed tube to finely mince. Remove the lid and add the remaining 1/4 teaspoon pepper, basil leaves, parmesan, sour cream, and lemon juice and process until smooth.  Transfer into a serving bowl and chill until ready to serve.

Serve with pita chips.

Makes about 1 1/2 cups

Another recipe from our “carb heavy” Bread and Sandwich class last week. This is my basic biscuit recipe that has been jazzed up in a very savory way with the addition of basil and Parmesan. To make regular flakey biscuits, just omit those two ingredients. It is important to not twist the biscuit cutter when cutting out your biscuits. When you do that, you’re sealing the outside edges and preventing them from becoming as flakey as they can be. And be sure to roll (or in this case, pat) them out on a surface that has been “floured” with powdered sugar instead of flour… that little subtle difference is what makes them extra special.

Parmesan-Basil Biscuits

2 cups flour
1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup minced fresh basil
1/4 cup shredded Parmesan cheese
3/4 cup milk
Powdered sugar for “flouring” the cutting surface
Additional unsalted butter for brushing tops, melted

Preheat oven to 450 degrees.  Line a baking sheet with a Silpat mat or parchment paper.

Whisk flour, sugar, baking powder, and salt in a medium bowl, whisk to combine.  Cut in butter with pastry blender until butter pieces are about the size of small peas.  Stir in basil and cheese. Add milk to flour mixture, stir with a wooden spoon until just moistened.

Turn dough out onto a surface that is “floured” lightly with powdered sugar rather than flour.; pat dough into a 1-inch-thick circle.  Cut with a 2-inch biscuit cutter (do not twist) into about 15 biscuits. Place on prepared baking sheet, brush tops with melted butter and bake for 10 to 12 minutes.  Remove from oven and serve hot with softened butter for spreading inside or jalapeno jelly.

Makes about 15

While our family was in Italy during the summer of 2008, I had Asparagus with Prosciutto di Parma, Parmegiano Reggiano, and Poached Eggs. The dish is a common site on Italian menus. I’ve taken quite a few liberties, basically Americanizing and bastardizing it at the same time! The inspiration to do so, came after a cooking class on Monday night with Chef Chris Curtiss of Noca, who made these outstanding fried poached eggs and served them on top of a fabulous salad with pickled red onions, bacon, and red wine vinaigrette – truly amazing! I often serve the asparagus as a side dish and it has already been feature on this site, but this is a wonderful light, refreshing, and satisfying main dish for any night of the week. Of course, it would also make a great brunch dish.

Roasted Parmesan Asparagus with Fried Poached Eggs and Beef Tenderloin

Fried Poached Eggs
Ice
4 large or extra-large eggs
1 tablespoon white vinegar
2 tablespoons salt
Canola oil, for frying
1/2 cup Wondra flour
1 cup Panko, finely ground in a food processor
1 egg wash (1 egg beaten with 1 tablespoon cold water)

Roasted Asparagus
1 pound fresh asparagus, ends snapped
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup (packed) grated Parmesan cheese
2 large garlic cloves, peeled and finely minced
Zest and 1 tablespoon fresh lemon juice from 1 lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper, to taste

4 ounces medium-rare cooked beef tenderloin, very thinly sliced

Fried Poached Eggs: Fill a medium bowl 1/3 full with ice, add water and set this ice bath aside. Fill a medium saucepan 3/4 full with water and bring to a boil over high heat, add vinegar and salt, taste, you should be able to taste the vinegar and the water should be nearly as salty as the ocean, if not, add more of either or both. Reduce heat to a simmer. Gently crack eggs into water and simmer for about 3 minutes.  Remove with a slotted spoon and place in the ice bath to stop the cooking and chill. Once chilled, remove to a paper towel to drain. (Eggs may be poached up to 1 day in advance, cover and refrigerate.)

Heat oil in a deep saucepan to 350 degrees.

Asparagus: Arrange asparagus on foil-lined baking sheet in a single layer. Preheat broiler. Place butter in a small bowl, using a fork, mix in Parmesan, garlic, lemon zest, lemon juice, Dijon, and Worcestershire sauce. Season to taste with salt and pepper.

Using fingers, drop butter mixture over asparagus, distributing evenly. Broil asparagus until topping bubbles and just begins to brown, about 3 minutes. Fry the eggs while the asparagus is under the broiler.

Fried Poached Eggs: Place the Wondra and ground Panko on plates. The egg wash should be in a shallow bowl. Dredge each poached egg first in the Wondra, next in the egg wash and finally coat with the Panko.

Gently slide eggs into hot oil and fry for 1 minute, or until lightly browned. Remove with a slotted spoon to paper towels to drain.

Divide the asparagus evenly between four dinner plates, top each with the thinly sliced beef and top with an egg. Serve immediately.

Serves 4

My girlfriend, Lorie, was recently in town from California; along with her sister, Cathy, who was in from Indiana. We had a great night out and Lorie was raving about a roasted vegetable and polenta lasagna she had ordered at a Los Angeles area restaurant called Zinc Café & Market. Let me tell you, I am a fool for polenta and there aren’t too many things more fantastic than roasted vegetables! Since I won’t be getting to LA in the near future, I had to make my own concoction! The polenta fills in as the “noodle” layers in this healthy, gluten-free, and vegetarian lasagna. You can purchase prepared firm polenta in a tube at most grocery stores and always at Trader Joe’s. Thank you Lorie for a great night, dinner, the cute little glasses you gave me, and the idea for this scrumptious lasagna. It was a bona-fide hit with Dave, me, and (believe it or not) even my Dad!

Roasted Vegetable Polenta Lasagna

2 zucchini squash, ends trimmed and cut into 1/2-inch slices on a diagonal
2 yellow squash, ends trimmed and cut into 1/2-inch slices on a diagonal
1 large eggplant, ends trimmed and cut into 1/2-inch rounds
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 large onion, peeled and sliced into 1/2-inch rounds
2 bell peppers (whatever color you like), trimmed, seeded, and opened flat
1 large potato, peeled and sliced into 1/4-inch rounds
1 cup sliced mushrooms
4 large garlic cloves, peels left on
1 jar marinara sauce, divided
1  (16 to 18-ounce) tube of polenta, cut into 18 slices, divided
1 small container low-fat ricotta cheese, divided
1/3 cup shredded Parmesan cheese

Preheat oven to 400 degrees.

Place the zucchini, yellow squash, and eggplant slices in a large bowl; add 2 tablespoons olive oil, salt and pepper, to taste and toss to coat. Lay out vegetable slices on a large rimmed baking sheet.

Place the onions, peppers, potato slices, mushrooms, and garlic cloves in the same bowl; add 1 tablespoon olive oil, salt and pepper to taste. Toss to coat and lay out on a second rimmed baking sheet.

Place both baking sheets in preheated oven for 18 minutes. Remove baking sheets from oven and turn over vegetables, then return to oven, switching racks. Roast another 18 minutes or until vegetables are nicely browned and caramelized. Squeeze garlic out of peels and toss all vegetables together. Reduce oven temperature to 350 degrees.

Spoon 1/2 cup marinara sauce onto the bottom an 8-inch square baking dish. Arrange 1/3 of the roasted vegetables over marinara and top evenly with 9 polenta slices. Spread 1/2 cup ricotta over the polenta and spread another 1/2 cup marinara sauce evenly ricotta.

Top with 1/3 of the vegetables and the remaining 9 polenta slices, spread with 1/2 cup ricotta and the remaining vegetables. Spoon 1/2 cup marinara sauce on top and sprinkle with Parmesan cheese.

Bake 30 minutes. Let stand 5 minutes before serving.

Serves 6 to 8

One week from today is St. Patrick’s Day!  Here are a few fun St. Patrick and St. Patrick’s Day facts from Wikipedia:

• Blue was the original color associated with St. Patrick, not green.
• St Patrick used the three-leaf shamrock to explain the Holy Trinity (the Father, the Son, and the Holy Spirit) to the Irish  people.
• St. Patrick died on March 17th 461 AD.
• The Irish Society of Boston organized what was not only the first Saint Patrick’s Day Parade in the colonies but the first  recorded Saint Patrick’s Day Parade in the world on 17 March 1737.
• The first parade in Ireland was not until the 1931 parade in Dublin.
• Chicago dyes its river green and has done so since 1962 when sewer workers used green dye to check for sewer discharges  and had the idea to turn the river green for St. Patrick’s Day.
• St. Patrick’s Day is a one-day reprieve from the forty days of fasting during the season of Lent. For many Christians this  includes indulging in ale.
• Saint Patrick’s Day is widely celebrated in America by Irish and non-Irish alike. Many people, regardless of ethnic  background, wear green-colored clothing and items. Traditionally, those who are caught not wearing green are pinched,  usually affectionately.
• And of course, corned beef and cabbage is the food most associated with St. Patrick’s Day in the United States.

According to Wikipedia, “Corned beef refers to a particular style of brine-cured beef. The “corn” in corned beef refers to the “corns” or grains of coarse salts used to cure it. The consumption of corned beef has become associated with St. Patirick’s Day. Although corned beef did not originate in Ireland, it has been an integral part of Irish-American culture. In Ireland, the closest traditional dish is Bacon and Cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in America after Irish immigrants in the eastern United States used corned beef instead of pork in their traditional dish.”

All that said, although I am 100% Irish, I cannot stand corned beef and cabbage! So when I volunteered to appear on Channel 12 Valley Dish for the St. Patrick’s Day show, I was expected to make something along those lines – yuck! So after mulling it over, I came up with the perfect solution – Pizza! Yes, pizza, a traditional Italian dish would solve all my issues with that Irish-American dish I so despise. I mean, what’s not to like; bread, cheese, potatoes (very Irish!), cheese, caramelized onions, garlic, and more cheese. With those stellar flavors to cover up the other two- I knew I couldn’t go wrong. And I was right!  This sauceless pizza is one they should be making and selling at Sauce! Although, the other 364 days of the year, I’d prefer it with crisp crumbled bacon (like a true Irishwoman!) rather than corned beef.  So get to the store this week, buy the ingredients and make it along with me at 4:30 on Channel 12 Valley Dish with Tram Mai on March 17th – St. Patrick’s Day… I’ll drink to that!

Corned Beef, Cabbage, and Potato Pizza

5 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
1 medium red onion, peeled, halved through the root end and thinly sliced
1 cup sliced green cabbage
2 garlic cloves, peeled and minced
Salt and freshly ground black pepper
1 large or 2 small Yukon gold potatoes, peeled and thinly sliced
1 pound prepared whole-wheat pizza dough (available at Trader Joe’s)
1 cup shredded Fontina cheese
3 ounces thinly sliced cooked Deli corned beef, cut into thin strips
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

Heat 1 tablespoon olive oil with 1 tablespoon butter in a skillet over medium-high heat. Add the red onion and cook over medium heat until caramelized. Add the cabbage and garlic, season with salt and pepper and sauté until just soft, about 4 more minutes, set aside.

Place a pizza stone in the oven and preheat to 500 degrees. Toss the potato slices with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet in the preheated oven, until golden, about 12 to 14 minutes, turning potatoes over, halfway through.

Roll dough into a 14-inch round. Place the round on a pizza peel sprinkled with cornmeal (if baking on a stone) or a large oiled pizza pan if you do not have a stone; drizzle dough with 2 tablespoons olive oil. Scatter the Fontina cheese evenly over the crust, leaving a clean 1/2-inch border all the way around. Top with onion-cabbage mixture, corned beef, and potatoes. Sprinkle the top with the mozzarella and Parmesan cheeses. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, about 10 to 12 minutes.

Makes 1 large delicious Irish pizza

When I wrote about how we were out at the Queen Creek Olive Mill on Valentine’s Day, I failed to mention that we made a stop at The Pork Shop, which is just down the road. You wouldn’t think that a little shop that sells only pork products would be packed on Valentine’s Day at 1PM, but there was barely room to turn around- or as my dad says, “It was so crowded, you didn’t have room to change your mind.” So, of course we were caught up in the frenzy, and bought just tons of stuff; brown sugar cured bacon, pepper cured bacon (both sliced to order), brats, maple syrup sausage, jalapeno-cream cheese summer sausage, and these huge pork chops! During the summer, I mentioned The Pork Shop in a post, but at that time they did not have a website, now they do, so please be sure to check it out HERE.

I went back through the “tags” on the site to see if I had ever talked about celery root, also known as celeriac, and was shocked to find that I haven’t! Shocked, because I adore celery root and use it often. It actually is a type of celery, but is grown as a root vegetable rather than for its stalks and leaves. Unlike most other root vegetables, celery root is relatively low in starch. And unlike potatoes, which are stored at room temperature, celery root needs to be refrigerated and loosely wrapped in plastic where it will last for a couple of weeks. It is used raw (shredded or julienned in a classic Celery Root Salad), braised, boiled, baked, roasted, or even grilled.

As you can see, the outer surface is ugly and knarly and should be thinly sliced off with a knife instead of a vegetable peeler. It is fantastic added along with potato chunks for mashed potatoes or thinly sliced and added in for a potato-celery root gratin. I once enjoyed the hollow stalk of the plant used as a straw in Bloody Mary at a high-end resort brunch, but I have no idea where to purchase the stalks.

Parmesan Pork Chops with Caramelized Apples and Celery Root

2 thick pork chops
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1/2 cup dry white wine
1 bay leaf

2 whole cloves
1/2 cinnamon stick
1 medium celery root, peeled and thinly sliced
2 Granny Smith apples, thinly sliced around the core
1 tablespoon brown sugar
6 small plum or cocktail tomatoes, halved
1/4 cup shredded Parmesan cheese
Fresh parsley, for garnish

Preheat the oven to 375 degrees. Pat the chops dry with paper towels and generously season with salt and pepper on both sides.

Heat a large skillet over high heat, when hot add 1 tablespoon of the olive oil and butter. Sear the seasoned chops on both sides, until nicely browned, then transfer pork to an 8-inch baking dish. Do not clean out skillet. Add the white wine and bay leaf to the baking dish and place in the preheated oven. Bake the chops for 20 minutes, add tomato halves to pan and return to oven for another 10 minutes.

While the pork chops are baking; in the same skillet, add the remaining tablespoon olive oil and stir-fry the celery root and apple slices over medium-high heat until lightly browned all over. Sprinkle with the brown sugar and continue cooking over very low heat for 5 minutes to caramelize. Remove the whole cloves and cinnamon stick, season with salt and pepper, to taste.

Remove pork chops from oven and set change temperature to broil. Remove the bay leaf and sprinkle the cheese over the top of each chop; baste with the pan juices, then broil for a few minutes to brown the top.

To serve, divided the caramelized celery root-apple mixture between two dinner plates and lay the chops at an angle on top, garnish with the braised tomato halves and fresh parsley.

Serves 2 (recipe can easily be doubled or tripled)

Today at 5:00 PM, I will draw a name from a hat for a winner from all the comments given on Tuesday’s post – my own Ode to Trader Joe’s –  and that winner will be announced on tomorrow’s post. I’m using up the last of those Trader Joe ingredients, left from the sandwich, for this pasta. I spent $20.58 last Sunday (weekend shopping – yuck!) and made 3 full meals for a total of 14 servings. Even if you add in the few things I already had on hand; couple tablespoons olive oil, 1/2 cup white wine, parmesan, spaghetti…  that still comes to less than $2 per serving! Plus, all three dishes fit into the “Easy-Breezy” category – that cannot be beat!

Pasta in a Hurry

1/2 pound dried whole- wheat spaghetti
2 tablespoons olive oil
8 garlic cloves, peeled and thinly sliced
6 medium tomatoes, roughly chopped
1/2 cup dry white wine
4 ounces arugula leaves
1/2 pound cooked chicken, shredded or cubed
1/3 cup freshly grated or shredded parmesan cheese
1/2 cup cubed mozzarella-prosciutto cheese roll
Focaccia, if desired

Bring a large pot of water to a boil and cook the spaghetti until just al dente.

Meanwhile, heat a large skillet over high heat, add oil and then stir-fry the garlic until just golden, about 1 minute, be careful to not burn. Quickly add tomatoes and wine and bring to a boil. Reduce heat and simmer for 2 minutes. Toss in arugula and stir for about 30 seconds, just to wilt. Stir in the chicken and heat through, about 1 more minute.

Drain the pasta an add it to the skillet with the sauce. Toss well, cook another minute, while stirring.  Add the parmesan cheese and mozzarella-prosciutto cheese roll cubes just before serving.

Serve with warmed focaccia, if desired.

Serves 4

Finally, the last of the Jamaican appetizer recipes! I saved the best for last, this was my favorite. Caramelized onions are such an amazing thing – the transformation of the pungent and sharp flavor of a raw onion into something similar to candy – wow! The leek jam is just another form of caramelized onion, with a twist. The Jamaican sauce called Pickapeppa, was found along with other condiments near the Tabasco sauce at my neighborhood Safeway grocery store.  It was the first time I purchased or used it, yummy! The rest of the ingredients, from the ciabatta to the Parmesan, hummus, and rock shrimp were all found at Trader Joe’s.

Caribbean Flatbread

Caramelized Onions
1 teaspoon olive oil
2 teaspoons unsalted butter
2 medium onions, cut into medium dice
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Leek Jam
1 tablespoon olive oil
1 tablespoon unsalted butter
4 leeks, white and light green parts only, diced then rinsed very well
2 tablespoons Jamaican Pickapeppa Sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Assembly
Three 8-ounce Ciabatta loaves, sliced in half horizontally
2 tablespoons olive oil
1 cup purchased hummus
1 lemon, halved lengthwise and very thinly sliced
1 pound small, sweet rock shrimp peeled and cooked
6 ounces shredded Parmesan cheese
2 teaspoons fresh lemon juice

Caramelized Onions: Heat oil and butter in large nonstick skillet over medium heat. Add onions; sauté 5 minutes or until onions are translucent. Reduce heat to medium-low, stir in sugar and cook until onions are golden, stirring frequently, about 45 minutes longer. Season with salt and pepper. Remove from heat.

Leek Jam: Heat oil and butter in large nonstick skillet over medium heat. Add leeks; sauté about 4 minutes or until onions are softened. Reduce heat to medium-low, and cook another 10 minutes, stirring frequently. Stir in Pickapeppa sauce and season with salt and pepper. Remove from heat.

Assembly: Preheat oven to 450 degrees. Place ciabatta halves on a baking sheet. Brush each half of the ciabatta with olive oil and spread with hummus. Scatter onions, then leeks over the hummus. Top with lemon slices and shrimp. Sprinkle with Parmesan, then with salt and lemon juice.

Bake in preheated oven until toppings are warmed through and cheese has melted, about 8 to 10 minutes. Transfer flatbreads to large cutting board and using very sharp knife, cut each into 6 slices. Place on a platter and serve.

Makes 36 slices

Happy New Year, wishing you and yours a happy, healthy, prosperous 2010! To start the year out on a yummy note, why not combine two Italian favorites? This is a quick and easy lasagna, no boiling of noodles or making of a time-consuming homemade sauce. Just purchase the various items for the layers and go to town assembling a big old pan of goodness. To change to a vegetarian dish, substitute diced or sliced zucchini, yellow crookneck squash, and/or bell peppers for the sausage. Sauté the veggies in an additional tablespoon olive oil and proceed as directed.

When it comes to nutmeg, there is no comparison between freshly ground and the already ground stuff you’ll find in the spice aisle. Purchase the whole nutmegs and use any of the tools above to grind it fresh whenever you need it.

Ravioli Lasagna

1 tablespoon olive oil
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
1 pound ground Italian sausage
Salt and freshly ground black pepper
28-ounce can crushed roma tomatoes
1 cup prepared pesto sauce, divided
4 ounces fresh baby spinach, stack the leaves and thinly slice (about 2 cups)
15-ounce container ricotta cheese
1 cup grated or shredded Parmesan cheese, divided
1 teaspoon freshly grated nutmeg
Two 16 to 18-ounce packages frozen cheese-filled raviloli
3 cups grated Mozzarella cheese

Preheat oven to 375 degrees. Heat the olive oil in a large skillet over medium heat, add onion and saute until soft, add garlic and cook about 4 minutes longer, transfer to a small plate.  Add the sausage to the same skillet and cook, stirring often to break up for about 12 minutes or until sausage is browned. Drain off any grease, then add the onion-garlic mixture back to the pan and season with salt and pepper.

In a medium bowl, stir together the crushed tomatoes and 1/2 cup of the pesto sauce. In a separate medium bowl, mix together the sliced spinach and the remaining 1/2 cup pesto sauce. In a third medium bowl, mix together the ricotta cheese and 3/4 cup of the Parmesan cheese (reserve remaining 1/4 cup Parmesan for sprinkling on at the end), stir in the nutmeg and season with salt and pepper.

In a 9 x 13-inch baking pan, spread 1/2 cup of the tomato-pesto sauce on the bottom and the pan and lightly coat the sides of the pan with the sauce as well, to prevent the lasagna from sticking after baking. Top with 1/2 of the sausage-onion mixture, then 1/2 of the spinach mixture. Top with 1 package of the ravioli, laying out evenly in a single layer. Dollop 1/2 of the ricotta mixture over ravioli, then top with 1/3 of the mozzarella.

Spread with 1/2 of the remaining tomato sauce, top with remaining sausage, then with remaining spinach. Top with second package of ravioli, dollop with remaining ricotta and 1/3 of the mozzarella.  Spread on the rest of the sauce.

Cover with foil and bake for 25 minutes. Remove from oven, discard foil and sprinkle with the remaining mozzarella and the reserved 1/4 cup Parmesan cheese. Return to oven and bake another 12 minutes.

Serves 10 to 12

(Lasagna may be baked 1 day ahead up to point of adding last layer of mozzarella and Parmesan. Cool completely, then chill, covered. Bring to room temperature before topping and reheating with final layer of cheeses, in a 375 oven until hot, 20 to 30 minutes)

Gnocchi is the Italian name for a variety of soft dumplings. They are made from either semolina or wheat flour, potatoes or bread crumbs. The word gnocchi means “lumps” which may have derived from nocchio, which is a knot in wood, or from nocca, which is the word for knuckle. Classic sauces for gnocchi are tomato based sauces, pesto, or a browned herb butter with cheese.

Marissa and Connor in Venice

In the summer of 2008, we took a family vacation to Paris, Venice, Rome, and Tuscany… it was a slice of heaven and the trip of a lifetime. While in Venice, we were dining on a restaurant patio overlooking the water and passing gondolas. It was a perfect night and Marissa ordered the perfect dish, an amazing gnocchi – I can still remember the delectable flavor and texture. You know how sometimes, even though you’re enjoying what you ordered, you’re sitting there regretting that you did not order what someone else at the table is enjoying? Right, well that was one of those times. I guess we’ll just have to go back to Venice sometime soon, that way I’ll have no regrets!

Gnocchi with Tomato-Pesto Sauce

Connor prefers his gnocchi prepared with a tomato-pesto sauce, instead of the sage butter sauce. To serve it that way, heat a 28-ounce can of crushed Roma tomatoes in a skillet, when simmering, add gnocchi that has been boiled, and cook for 5 minutes, remove from heat and stir in 3/4 cup of prepared pesto and toss, plate and serve with a sprinkling of Parmesan cheese.

Yukon Gold and Sweet Potato Gnocchi with Sage-Browned Butter Sauce

Mixture of 2 pounds sweet potatoes and Yukon Gold potatoes, pierced
all over with a paring knife or fork
1 heaping cup ricotta cheese, drained in a sieve placed over a
bowl for 1 hour
3/4 cup grated Parmesan cheese
2 tablespoons golden brown sugar
1  1/2 teaspoons
1/2 teaspoon freshly ground nutmeg
1  1/2 cups (about) flour
2 tablespoons salt (for boiling water)
1/2 cup (1 stick) unsalted butter
1/4 cup chopped fresh sage plus whole leaves for garnish

Place both types of potatoes on a microwave-safe plate; microwave on high until tender, about 5 to 7 minutes per side. Cut in half and set aside until cool enough to handle.  Scrape the potato flesh into a food mill or ricer place over a large bowl and process into the bowl, you should have about 2 cups mashed potatoes.

potatoes being placed in food mill in foreground and ricotta draining in background

Add ricotta cheese, Parmesan cheese, brown sugar,  salt, and nutmeg to bowl with potatoes and mix with a wooden spoon to blend. Mix in flour, 1/2 cup at a time, until soft dough forms, adding more then the 1 1/2 cups called for, if necessary to achieve the correct soft dough consistency.

Turn dough out onto floured surface; divide into 4 equal pieces. Rolling between palms and the floured work surface, form each piece into long rope that is 1-inch in diameter. Cut each rope into 1-inch pieces.

Roll each piece over the tines of an upside-down (tines facing down on counter) fork to indent.

Transfer to a parchment paper-lined baking sheet.

Bring a large pot of water to boil; add 2 tablespoons salt and return to boil. Working in two batches, boil gnocchi until tender, 5 to 6 minutes, or until the gnocchi floats to the top of the pot. Using a slotted spoon, transfer gnocchi to a clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead, holding at room temperature.)

Preheat oven to 300 degrees. Melt butter in a saucepan over medium-high heat. Cook until butter solids are brown but not burned, swirling pan occasionally, about 4 minutes.

Carefully add chopped sage, it will sizzle, so stand back. Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

Serves 8

Cute Pig Chef

Tis the season… family, friends, and celebration are in the air. When I’m hosting a party, I like to have a welcome cocktail and small nibble to greet guests as they come through the door.  For a Christmas party, it’s particularly festive to serve the colors of the season; red and green.  And there is a bounty of red and green fruits, vegetables, and herbs to choose from; tomatoes, peppers, beans, apples, pears, berries, grapes, artichokes, broccoli, endive, cucumbers, avocado, limes, asparagus, celery, honeydew, currants, watermelon, cherries, pomegranate, beets, radishes, parsley, thyme, rosemary, and so on…

This recipe calls for two items that you may or may not be familiar with; piquillo peppers and smoked paprika. Piquillo peppers are small tangy peppers native to the village of Lodosa in northern Spain. They are fire-roasted then hand-peeled and packed in their own juices. The piquillo’s firmness makes them perfect for stuffing. They are also enjoyed “straight” with a drizzle of olive oil. The name piquillo, is derived from the Spanish word for “little beak”.  Happily, they are available at Trader Joe’s.

Smoked Spanish paprika is also known as Pimenton de la Vera, Dulce. It is a popular ingredient in many Mediterranean recipes and its flavor is essential for authentic Spanish cooking. The peppers are dried, slowly over an smoldering oak fire for several weeks. The result is a sweet, cool, smokey flavor. Using smoked paprika provides a great way to add a smokey flavor without the heat. You can find smoked Spanish paprika at high end grocery stores such as Whole Foods, specialty stores, or at Penzey’s Spices online.

Instead of using a baguette as the base for this easy appetizer, I sometimes use red and/or green apple wedges. Then, there is no need to even turn on the oven!  Instead of toasting, as you would with the bread, rub with a little orange or lemon juice to prevent apple slices from browning and then proceed with the spreading of the cheese and dolloping of the toppings. With the help of a food processor, this is another “easy-breezy” recipe.

Red and Green Welcome Crostini

Artichoke   Spread
12-ounce jar marinated artichoke hearts, drained, 3 tablespoons of the liquid reserved
1/2 cup packed fresh Italian parsley leaves
1/4 cup packed shredded Parmesan cheese
Kosher salt and freshly ground black pepper

Red Pepper  Spread
1/2 cup drained Piquillo peppers, packed
1/2 cup drained roasted red bell peppers, packed
2 tablespoons drained and minced sun-dried tomatoes,
1 tablespoon drained capers
2 teaspoons smoked spanish paprika
1 garlic clove, peeled
2 tablespoons cream cheese, room temperature
1/4 cup shredded Parmesan cheese

1 French baguette, cut into 1/2-inch-thick rounds
1/2 pound Brie cheese, rind removed while cold, then brought to room temperature

Fresh Italian parsley sprigs, for garnish
Piquillo or bell pepper thin strips, for garnish

Artichoke Spread: Combine artichoke hearts, parsley, Parmesan, and the 3 tablespoons reserved artichoke marinade in a food processor, blend until finely chopped.  Transfer to a bowl and season with salt and pepper.  (Can be made 1 day ahead, cover and chill. Bring to room temperature before using.)

Red Pepper Spread: Combine both peppers, tomatoes, capers, paprika, and garlic clove in a food processor until almost smooth.  Add cream cheese and Parmesan and process until well blended.  Transfer to a bowl and season with salt and pepper.  (Can be made 1 day ahead, cover and chill. Bring to room temperature before using.)

Preheat broiler.

Arrange bread slices on baking sheet.  Broil until lightly colored on both sides.  Remove from oven an immediately spread with a thin layer of Brie cheese.

Spread each crostini with the green artichoke mixture on one half and the red pepper mixture on the other.  Garnish with a red pepper strip and a parsley sprig.

Serve toasts immediately with Champagne as guests arrive.

Serves 12 to 15