Year: 2012

Nick & Toni’s Penne Alla Vecchia Bettola

Nick & Toni’s Penne Alla Vecchia Bettola

This pasta was easy to make and my family enjoyed it. What I liked about the sauce, is that it is a vodka marinara with a little kick. Serves 4Ingredients:¼ cup good olive oil 2 1/2 cups chopped Spanish onion (1 large) 1 tablespoons minced garlic (3 cloves) ½ 

Balsamic-Roasted Brussels Sprouts

Balsamic-Roasted Brussels Sprouts

My family loves brussels sprouts.  This Barefoot Contessa recipe is a great way to make them.  I also like to make them plain; tossed with olive oil, kosher salt and pepper. Browning them under the broiler, so that the leaves get a little black on 

Angelini Osteria’s Tagliolini al Limone

Angelini Osteria’s Tagliolini al Limone

This recipe is excellent,  but it isn’t as good as eating this dish at Angelini Osteria in Los Angeles.  Nothing beats the freshly made pasta and family like atmosphere of the restaurant.  The love that goes into the making of this dish, and the people that serve this pasta, makes this pasta one of the BEST dishes in L.A.  In order to make this pasta, I suggest buying the best tagliolini/linguine that you can find, and use only the freshest ingredients.

Servings: 4
1/2 pound tagliolini pasta
2 tablespoons butter
8 large basil leaves, julienned
2 tablespoons plus 2 teaspoons lemon juice
1 cup heavy cream
1/4 cup grated Parmigianlo-Reggiano cheese
Fresh ground black pepper
Lemon wedges, garnish
1. Cook the pasta: In a large bowl of salted boiling water, add the pasta. Cook until al dente according to the package instructions. Drain the pasta.
2. While the pasta is cooking, start to make the sauce: In a medium sauté pan, melt the butter over medium heat. Add the basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream until it thickens to a sauce consistency, stirring occasionally, about 5 minutes. Remove from heat.
3. Divide the pasta between 4 to 6 serving bowls and ladle the sauce evenly over the servings. Divide the cheese between the portions, sprinkling it evenly over the sauce, and top each serving with a few grinds of pepper. Serve each portion with a lemon wedge on the side.
Note: Adapted from Angelini Osteria in Los Angeles
LA Times 12/23/2010-By Noelle Carter, Los Angeles Times
Macaroni and Cheese

Macaroni and Cheese

This Macaroni and Cheese recipe is delicious!  You can use whatever cheese you have on hand.  I have used Coastal Cheddar, Comte and Tillamook for the cheese sauce.  You could even use a good Jack.  For the top, you can sprinkle the same cheese used 

Ryan’s Poke

Ryan’s Poke

My husband’s help in the kitchen is greatly appreciated.  Especially, when he makes a creation like this one.  His secret in this recipe is the pomegranate molasses and Sambal Oelek.  You can purchase the molasses at Savory Spice Shop in Newport Beach or online.  The Sambal Oelek 

Pasta Salad with Bocconcini

Pasta Salad with Bocconcini

Ingredients 
8 oz. cooked pasta.  Preferably campanelle or fusilli
1 small zucchini (sliced thinly with a mandoline)
3 c. halved cherry tomatoes (yellow and red)
1 c. halved bocconcini (small mozzarella balls)
3/4 c. fresh basil
1 clove garlic
3 T red wine vinegar
1/2 c. good olive oil
kosher salt and fresh ground pepper


Directions
1.  Make the dressing: place the garlic, a 1/2 cup of the cherry tomatoes, vinegar and 1/4 cup of basil a blender.  Blend until smooth.  With the motor running, add the olive oil.  Add salt and pepper.


2.  Cook the pasta until al dente and then rinse and drain well.


3.  In a bowl, toss the pasta with the dressing.  Add the tomatoes, zucchini, bocconcini and a 1/2 cup of basil (thinly sliced).


4.  Season with kosher salt and ground pepper.


Adapted from: Food Network Magazine July/August 2012

Monkey Bread

Monkey Bread

Ingredients 1/2 cup granulated sugar1 teaspoon cinnamon2 cans Pillsbury Grands Biscuits1 cup packed brown sugar3/4 cup melted butterDirectionsHeat oven to 350 degrees.  Lightly grease a tube pan.  In a Zip-Loc bag mix granulated sugar and cinnamon.Cut dough into quarters.  Shake in bag to coat.  Arrange 

White Bean and Tomato Salad

White Bean and Tomato Salad

Ingredients2 15 oz. cans of cannellini beans rinsed and drained1 1/2 cups halved grape tomatoes2/3 cup diced red onion1/4 cup chopped fresh dill1/4 cup extra virgin olive oil3 tablespoons lemon juice1 tablespoon balsamic vinegar2 garlic clovessalt and pepper to tasteDirectionsCombine ingredients and refrigerate 1 day 

Gorgonzola Sauce

Gorgonzola Sauce

Ingredients
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup low-salt chicken north
1 cup crumbled gorgonzola cheese – appx. 4 oz.

Directions
Melt butter in sauce pan and add flour.  Whisk together and make a rue.  Gradually whisk in whipping cream, white wine and chicken broth.  Bring to a slow boil until the sauce is is thick and coats the spoon.  Stir in the crumbled gorgonzola and heat until smooth, about 5 minutes.

Cabbage Slaw with Tangy Mustard Seed Dressing

Cabbage Slaw with Tangy Mustard Seed Dressing

Ingredients 8 cups presliced green cabbage (about 1 1/2 pounds) 1 cup red onion, finely chopped 1/4 cup grated carrot  2 tablespoons canola oil 2 tablespoons brown mustard seeds 1 tablespoon cumin seeds 1 large garlic clove, minced 1/2 jalapeño pepper, finely chopped 1/4 cup white wine vinegar 1 1/2 teaspoons sugar  3/4 teaspoon salt 3/4