Spaghetti Bolognese

I have a HUGE weakness for Spaghetti Sauces.  When I was a young girl (sounds like the beginning of a song doesn’t it?)  I would walk to my Grandma’s house for lunch.  My elementary school was a 10 minute walk and I always loved having her all to myself for lunch.  My grandpa worked and wouldn’t come home for lunch, which meant my grandma and I would have some alone time.  As some of you know from my previous post my grandma passed away this past Wednesday May 30.  So tonight I decided to make a delicious bolognese sauce in her honor.  My grandma would make me spaghetti and bolognese sauce pretty much every day I would have lunch with her….even if I would be there 5 days in a row she still would make it for me.  That’s the kind of grandma she was and that’s the kind of grandma I want to be.

I found this delicious recipe in a book called: The Sharper Your Knife The Less You Cry.  Lots of wonderful recipes along with a sweet story by writer: Kathleen Flinn.  I know some of you have already seen this recipe and probably made it….it doesn’t lessen how tasty and fabulous it is.  Make it again, maybe this time with someone that has filled your life with loving memories

Bolognese Sauce & Rigatoni (my fave…today!)

Ingredients:

2 large onions, chopped (about 2 1/2 cups)

2 tablespoons olive oil

4 cloves garlic, minced

2 pounds lean ground beef

1 bottle dry red wine (go for it….trust me you will love every single bite of this amazing dish!)

4 tablespoons tomato paste

1 teaspoon Italian herbs

1 cup heavy cream

Salt & Pepper to taste, at least 1/4 teaspoon of each

3 tablespoons chopped fresh parsley or basil (optional) I usually put both

1 pound spaghetti, cooked & drained (or any pasta you like)

Parmesan, grated

How to:

In a heavy-bottomed Dutch oven, cook the onions in olive oil over medium heat until softened.  Stir in the garlic, add the beef, and stir until the meat cooks through and separates into crumbly pieces.  Add the wine and turn the heat up so that the wine bubbles continuously.  Reduces by about half.  Skim off any gray foam.  Add the tomato paste and stir.  Cover and turn the heat down very low, and cook for a minimum of two hours and up to four hours. Stir from time to time, scraping the bottom to ensure that nothing sticks to it or burns.  Shortly before serving, stir in the cream and Italian herbs.  Taste, and then add salt and pepper.  Let simmer uncovered another ten minutes.  Taste again, adjusting seasonings as necessary, and stir in the parsley.  Serve with pasta, sprinkled with Parmesan.

just added the wine: time to reduce

nicely reduced and ready for more flavors

ready for the lovely pasta

Spaghetti/Rigatoni or any “noddleli” Bolognese

Note; This sauce may surprise a few by the fact that it doesn’t contain tomatoes but it is a true bolognese: meat sauce.  Give it a try you will be amazed at the wonderful flavor combination.

Another note: The sauce is absolutely amazing as a “pizza sauce” completely different than a tomato sauce but scrumptious nonetheless.

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Peace and Love,

Isabelle

I shared my recipe here as well, please go check it out:

Cup O Pizza by Ben

Ben is Matt’s cousin on his mother’s side.  Ben and Matt together in the same room is EPIC.  They are so funny, witty and pretty darn charming.  I cannot explain the dynamic between these two but not time nor distance will ever change the connection these two have.  Ben lives in St.Augustine with his lovely wife Beth and their “cutest kid ever” Zoey.  He knows I love to get new ideas and recipes!  So he texted me…then he had to email me because the texts alone don’t work for me.  I need more information…actually I require more information when I am following someone’s else “fly by the seat of their pants’ recipe”.

Cup O Pizza by Ben

Ben said he calls this dish Cup O Pizza from a movie scene in The Jerk with Steve Martin.  I think that it’s fitting but Matt had to analyze the fact that it is not in an actual cup…I don’t care…it works for me!  Let’s call it a giant cup!  Or heck, serve it in a cup like Ben suggested!

Ingredients:

1 pound chicken or turkey sausage, removed from casing (I had spicy Turkey but use what you like)

1 4.5-ounce bag pepperoni (I actually had Turkey Pepperoni….which I don’t tell my peeps…don’t judge)

1 24-ounce jar of your favorite marinara sauce

1 cup sliced mushrooms (optional…not in Ben’s original plans…I am a rebel!)

1 pound fresh mozzarella cut into 2-inches cubes

1 teaspoon chili powder (or to taste)

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon hot sauce

1/2 pound small pasta (cooked al dente)

1 container store bought pizza dough

1 tablespoon olive oil

1 tablespoon fresh basil

1 tablespoon fresh oregano (I had to skip because I forgot to buy some)

1/4 cup shredded Parmesan cheese

How to:

Preheat your oven to 415 degrees F.

In a large Dutch oven brown your turkey or chicken sausage breaking it up as it cook into large chunks.  Cook until no longer pink.  Add your pepperoni, mushrooms, chili powder, onion powder, garlic powder, dried oregano, dried basil and hot sauce.  Stir to cover your sausage and pepperoni with all the spices.  Add your marinara sauce and combine well.  Add your mozzarella pieces, all but about 1/2 cup (keep that to the side)  and your pasta, stir everything well and put in your preheated oven for 10 minutes.  Remove dish from your oven and top with the remaining cheese.  Using your best tools (your hands) stretch out  and shape your pizza dough to fit over everything.

the sauce is coming together quite nicely

more cheese please….then here comes the topper

Drizzle the olive oil over the dough, add your fresh herbs and sprinkle the Parmesan cheese.  Put back in your oven for about 15 minutes or until golden brown.

the dough…I love pizza dough!

oh my goodness the smell is amazing!

Serve and Enjoy!

Dig in and enjoy!

Printer friendly: Cup O Pizza By Ben

Note: Ben says you could shred your mozzarella cheese as well but you won’t have lovely chunks of cheese floating through your dish…which we all know would be very very sad!

Another note: Bear and Matt felt it was a bit too cheesy, Sunshine and I didn’t…you may reduce if you want…but it’s a “Pizza”…pizzas have a lot of cheese, don’t they?

Peace and Cups,

Isabelle

Please come check out my recipe also on this lovely site:

American Chop Suey

If you are from Quebec (and really any “french” speaking part of Canada) then you would just call this Chop Suey.  If you are from anywhere in New England then: American Chop Suey.  It is pretty much all the same recipe….give or take the inspiration of the cook!

American Chop Suey

My mom used to make hers with tomato juice and All-American Kraft cheese.  My brother was obsessed with this meal.  He ate it so much that my mom had special baking dishes just for him to use!  I don’t make mine quite like she did, simply because I am stubborn (when you mix French and Irish you get= very very stubborn people!)

This is a cheap and quick way to feed a family.  You can substitute some of the items (i.e. different noodles, ground chicken or turkey…etc..) I am simply sharing with you the way I serve it.  Mr. Man makes it (X5) for the Firehouse and the guys always seem to love it.  My family loves this dish.  Simple, easy, affordable and the leftovers are da bomb!

Ingredients:

1 1/2 lb ground beef

1 onion chopped

1 green pepper chopped (green is a must in my opinion…doesn’t taste the same with red or orange)

1 tablespoon oregano

1 tablespoon garlic powder

2 tablespoons soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon sugar

1 28-ounce can crushed tomatoes (some people like to use tomato juice but I find it too runny…do what you like)

1 1-pound box elbow macaroni noodles

Salt and Pepper to taste

Shredded Cheddar cheese for serving (extra sharp at our house)

How to:

Cook noodles according to package directions…well NOT QUITE…make them until they are almost done.  We will finish in the sauce!

In a large (larger than you think), add 1 tablespoon olive oil and 1 tablespoon butter, melt and blend well together.  Add your onion and green pepper.  Cook until soft and fragrant, 3-5 minutes.  Add your ground beef and cook until no longer pink.  Add your oregano, garlic powder, soy sauce, Worcestershire sauce, sugar and crushed tomatoes.  Bring this to a simmer and cook uncovered for 5-10 minutes.  Taste and adjust seasoning.  Add your (almost) cooked pasta to your pan and combine everything well.  Let this cook for a few more minutes until you have the desired “pasta” texture that will make your family happy!

You want you peppers and onion soft not brown or crispy

Look at this gorgeous sauce!

be gentle when you stir your pasta in there…things then to go flying everywhere!

To serve top with shredded cheddar and enjoy!

time to dig in!

So delicious, so simple and so perfect for a easy fun night at home.

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Peace and All American,

Isabelle

Note: if for some reason you disagree with the name of this dish (and I know some will) that’s cool just call it something else!  I am only referring to what I remember growing up!  That’s what makes me happy!

CORRECTION: well, it seems that due to old age and wine (!) I have forgotten this: “french Canadian Chop Suey is made with tomato soup and sprouted beans, no pasta…. I still stand by the fact that in New England they call it American Chop Suey, other places Goulash…live and learn…my childhood friend Sophie was nice enough to refresh my memory!  Since she knows me since birth, same hospital, same nursery, 1 day apart…I appreciate her knowledge

Shared recipe here:

Pastitsio

Pastitsio: a Greek baked dish made of ground meat layered with pasta and usually topped with white sauce and cheese.  Thank you Merriam-Webster On-Line Dictionary

When we go to our favorite Greek Restaurant I always want to order this dish.  I never do.  Why?  Because I know that one of the ingredients is cinnamon.  Yes, I do love cinnamon…in my cookies, pies, buns (cinnamon buns….!)…ect…but NOT in my savory food.  OR SO I THOUGHT!

Here’s the deal: (and pardon the TMI) when I was pregnant with my daughters, I was sick like a dog.  ALL 40 WEEKS (who ever said it’s 9 months is a LIAR!) I actually lost weight (don’t think it was fun!) I could hardly drink water without getting sick.  Everything was nauseating and gross.  My brother is an amazing cook. (he is!)  He was trying a new spaghetti sauce in which he put cinnamon….oh dear lord!  I lost it.  It was ugly.  I felt bad for him because I know he did everything right but I was a hot mess.  My sister in law even reminded me when we visited for spring break!

I decided to make this recipe and get over my “fear” of cinnamon in savory dishes…way to go Isabelle!  Also I figure since it’s been 13 years since I was pregnant with Bear (not A bear…) 

Pastitsio

Recipe adapted: Food Network

Also inspired by: Epicurious.com

Ingredients:

For the pasta and filling:

Kosher salt

1 pound small pasta (elbow works, I had mini penne)

2 tablespoons olive oil

1 pound ground lamb (beef is an OK substitute)

1 onion, chopped

1 medium carrot chopped

1 garlic clove crushed and chopped

1/2 teaspoon cinnamon

2 tablespoons Worcestershire sauce

1 cup dry white wine

1 28-ounce can crushed tomatoes

Freshly ground pepper

1 heaping tablespoons fresh thyme

4 tablespoons unsalted butter

2 large eggs, lightly beaten

2 cups grated kefalotyri or parmesan cheese (couldn’t find the greek cheese!)

1 tablespoon breadcrumbs

For the bechamel:

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups plain 2 percent Greek yogurt

1 cup milk

2 large eggs, lightly beaten

Pinch of nutmeg

Kosher salt

How to:

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil.  Add the pasta and cook as the label directs.  When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated.

the pasta (thank you Captain Obvious!)

Note: the directions tell you to cook the pasta and make the sauce at same time, no worries, make your pasta first and keep it covered until ready to assemble.

Make the filling:

Heat the olive oil in a large skillet over medium-high heat.  Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.  Add the carrot, garlic and onion and cook until soft, about 5 more minutes. Add the Worcestershire sauce, cinnamon and wine and cook until the wine starts to evaporate, about 2 more minutes.  Add the crushed tomatoes, fresh thyme, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.  Cook for about 20 minutes.

the sauce (indeed Sir Apparent!)

Brush the bottom and sides of a 9-by-13-inchbaking dish with butter or cooking spray.  Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta.

Make the bechamel:

Melt the butter in a medium saucepan over low heat.  Whisk in the flour and cook, whisking for about 1 minute. (Do not let the flour brown.) Whisk in the yogurt and milk, bring to a gentle simmer, whisking, until slightly thickened, about 5 more minutes. (Do not let the mixture boil.) Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt.

the bechamel (really? Mademoiselle Evident!)

Pour the bechamel evenly over the pasta in the baking dish. Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes. Let rest 10 minutes before serving.

the final layer before hitting the oven! (yes, Miss Unequivocal!)

fresh out of the oven (merci Madame Perspicuous)

Verdict: I am over the cinnamon fear/hatred in savory dishes.  Absolutely delicious, and the lamb…OMG the lamb is so amazing in this dish.

Note: it makes A LOT but I have to tell you that the leftovers were perfect and I would even venture to say BETTER…maybe I am just a cinnamon crazy gal after all!

Pastitsio= yummo

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Peace and Cinnamon!

Isabelle

Also on my friend Debi’s Blog: Recipes for my Boys Go check it out:

Also here:

Stuffed Mozzarella Meatballs

I can be a real pain in the butt.

Isn’t that a nice way to start a post about meatballs?

But it’s true and I have to be honest.  When I get an idea in my head, it is really difficult for me not get my way….OK I see how this sounds very selfish but believe me when I tell you I am not a selfish person…I am somewhat weird and unyielding but not selfish.  Here’s the deal, by noon today (while at work) I had made up my mind that I needed to workout, have the meatballs ready (and cooking), returned all emails, showered and in my PYJAMAS by 6:15pm, in order be able to eat dinner in my pj’s!

Mission accomplished!

Here’s why: we got back from Florida on Sat. (well really Sunday 1am!) and we haven’t stopped.  The weather has turned in Indiana to cold, so cold that I had to turn on the heat.  I did yell at the weatherman this morning…I did later apologize but it was embarrassing for both our dogs!  I miss my nephews, I miss my sweet Janine who is going through so much and I wish I was closer to help her… OK it’s a pity party…but it’s MY pity party…I will be over it by the morning.

Stuffed Mozzarella Meatballs over Linguine

Ingredients:

For the meatballs:

2 lb ground beef

2 eggs

1 garlic clove crushed and finely diced

salt and pepper (to taste)

1 tablespoon dry oregano

1 tablespoon dry basil

3/4 cup breadcrumbs (Italian style if you have)

1/2 to 3/4 lb fresh mozzarella cut into 1/2-inch cubes

For the sauce:

1 tablespoon olive oil

1 medium onion finely diced

1 garlic clove crushed and finely chopped

1/4 cup red wine (dry if possible)

1 26-28-ounce jar tomato sauce (any favorite will work)

1 14.5-ounce can small diced tomatoes

1 6-ounce can tomato paste

1 tablespoon dry oregano

1 tablespoon dry basil

Salt and Pepper (to taste)

Parmesan Cheese (for serving)

Fresh Basil (for serving)

Cooked Pasta (if making the whole recipe you will need 2 lb)

How to:

Preheat oven to 400 degrees F.  Line a baking sheet with Silpat or parchment paper.  Set aside.

For your meatballs, simply put all the ingredients, except the mozzarella cubes, in a large bowl and using the best tools ever: your hands!  Combine everything well.  Using a large scoop (or spoon), scoop the meatball and make an indentation to put your mozzarella.  Carefully close the ball so the cheese doesn’t ooze out while baking.

like a little dimple of delicious cheese

you could also do the assembly line (sounds like a line dancing song!)

Put all your meatballs on your prepared baking sheet.  Put in your preheated oven for 25 minutes.  Remove and keep warm.  Some cheese might have escaped the magical little bundle of joy but that’s OK…it will still taste amazing!

ready for the oven!

mmmm smells delicious!

For the sauce:  in a large saucepan heat your olive oil.  Add your onions and garlic.  Cook on medium low heat for about 5 minutes until soft and fragrant.  Add your wine and reduce until almost gone.  Add your tomato sauce, diced tomatoes (and juices), tomato paste, oregano, basil, salt and pepper.  Bring this to a gentle boil and reduce to a simmer.  Let this cook for 20-30 minutes.

oh my goodness, this is so perfect already....yummmmmy

Add your warm meatballs to your sauce.  Don’t over mix with the sauce, you don’t want to break up the meatballs.

now we are getting somewhere!

To serve simply top your pasta with the sauce, some meatballs, more sauce, fresh Parmesan and a chiffonade of basil.

ready, set, eat....scrumptious!

Dive in, relax and ignore the fact that your family might be somewhat tired of the pjs for dinner!

Note: I like to make big meatballs for this recipe, simply because of the delicious fresh cheese hiding inside!

Note #2: this makes a LOT…feel free to cut in half….although you will be missing out on some amazing leftovers!

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Peace and Pity Party,

Isabelle

Find recipe also here:

                     

Linguine with Creamy Tomato and Sausage Sauce

This is one of our absolute favorite sauces to serve with pasta.  It is super simple but has such amazing flavor.  So when Big Cousin Jack agreed to  house sit for us during Spring Break, he mentioned that he wanted to make a special dinner for his girlfriend.  I, of course, told him to come over and I would teach him this easy but fabulous recipe.  I want him to look like a rock star in the kitchen.  Isn’t that sweet….and now I am in trouble because Big Cousin Jack is like my husband (well they are cousins after all) and he is very “private” and guarded about his personal life…oops it’s out in the blog world Jack

Linguine with Creamy Tomato and Sausage Sauce

Just an FYI, I call him Big Cousin Jack because our family and friends consist of about 9 “Jacks”…therefore in order to know who we are talking about we say: Big Cousin Jack, Little Cousin Jac, Grandpa Jack, Uncle Jack, Aunt Dorothy’s Jack, Jackson, Heidi’s Jack, uncle  Jaque, Jack our old neighbor…I bet I forgot someone….sorry Jack…oh I could also give you a similar list with Jacobs/Jakes but I’ll spear you

Recipe from:  Sunrise Cookbook 2008 (WTHR 13) Source

Ingredients:

2 tablespoons olive oil

3 shallots, chopped (or 1 medium onion)

2 large garlic cloves, chopped

1 pound sweet Italian Turkey Sausage (I sometimes use the hot Italian Turkey Sausage as well)

1 cup heavy cream

2 14.5-ounce cans diced tomatoes in juice (I like to do one can petite diced and one regular)

1 tablespoon dried sage

1/2 teaspoon dried crushed red pepper (or more if you like it spicy)

1 pound Linguine

1/2 cup grated Parmesan cheese

How to:

Heat oil in heavy large pot over medium-high heat.  Add shallots and garlic and sauté until soft and fragrant, about 3 minutes.  Add sausages and cook until no longer pink, breaking up with back of fork.  Add cream; simmer 5 minutes.  Add tomatoes with juice, sage and crushed red pepper.  Simmer until sauce thickens, stirring occasionally, about 15 minutes.  Taste and add salt and pepper to taste.  If your sauce looks too thick add some of your reserved pasta water.

the sauce...in all it's glory

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.  Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add 1 cup of your sauce. Toss over medium heat until sauce coats pasta.  To serve, top with more sauce, Parmesan cheese and freshly ground pepper.

simply delicious

You could also combine all your sauce to your pasta.  It’s a personal choice.  I won’t be at your house to critique so do as you please!

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Peace and Jacks,

Isabelle

Stuffed Jumbo Shells

This is a potluck perfect plate.  Say that 3 times fast!  It’s a mouthful…not just the sentence but the dish as well!

Stuffed Jumbo Shells

Questionable parenting by Isabelle:

Bear has been bugging me to make this dish, at least once a week she will say: “Mom, wouldn’t it be delicious if you made stuffed shells?”  “Mom, I love Stuffed Shells, don’t you?”  “Mom, look at that box of Jumbo Shells, just sitting there waiting to be filled with deliciousness”…you get the idea!

Bear was home sick for the past 3 days….and by sick I mean sick sick…in bed, no food, hardly able to drink water or gatorade….

I made this for Supper while she was sick the other night…she almost threw up because of the smell….I am such a nice mom.

Note: the smell is amazingly delicious but you can understand that when you can’t even keep water down, the smell of an Italian Restaurant running through the house was a bit much for her to take.

Was this last part too much information?  I apologize…I just wanted to share with you my downright bizarre behaviors/choices.  No worries I act like that every day, it’s not a new thing around here.

Ingredients:

1 box (12 ounce) Jumbo Shells (you will need about 22-24 shells but they don’t always make it intact from the boiling water!)

1 pound ground beef (or chicken, pork, turkey)

1 onion finely chopped

2 garlic cloves finely chopped

2 cups cooked broccoli, chopped (or you could use 12-ounce box spinach drained VERY well)

2 eggs

1/4 cup cream cheese

1/4 cup Parmesan cheese

1 tablespoon dried basil

1 tablespoon dried oregano

Salt and Pepper

1/2 cup breadcrumbs (Italian if you have)

1/4 cup Panko breadcrumbs (if you don’t have Panko use more regular breadcrumbs)

1 cup tomato sauce (any favorite or homemade)

1 Jar Alfredo Sauce (15-ounce) (low fat works)

1 cup shredded cheese

How to:

In a large saucepan, cook your ground beef with your onions and garlic.  Once your meat is no longer pink add your cream cheese and stir well to melt.  Let this cool for 5-10 minutes.  Put the mixture in a large bowl and add your broccoli, eggs, parmesan cheese, basil, oregano, salt, pepper, Panko and breadcrumbs.

the mixture....beyond exciting isn't it?

Boil your shells according to package directions, drain and set aside.  (obviously you can boil your noodles while you are making your meat mixture…it’s your choice to multi-task or not!)

Preheat your oven to 350 degrees F.

Spray a 13X9 baking dish with cooking spray.  Spread your 1 cup tomato sauce on the bottom of your dish.  Using a scoop or large spoon start filling each shells with your meat mixture.  As you will notice mine are pretty full, but that’s the fun delicious part of this dish!  Line up all your filled shells in your pan, trying your best to make them all fit nicely together.  Pour your Alfredo Sauce over your shells and top with your shredded cheese.  Cover the dish with foil and put in your preheated oven for 35-40 minutes.  Remove foil and bake an additional 10 minutes until your get a beautiful golden crust.

Here is the “pictorial” chain of events

the red sauce...or the foundation if you will

gotta love those scoops

getting all my ducks in a row...or shells I should say!

snug as a bug in a rug

yummy alfredo sauce

more cheese please

cheesy, bubbly, stuffed madness....

Serve with bread and more parmesan cheese.

oh my deliciousness!

DELICIOUS…and so easy, perfect for a large group or when your child is healthy and wants to eat

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Peace and Be Questionable,

Isabelle

Roasted Carrots and Shallots Pistou

Pistou not Pesto….actually there is a difference.  Pistou is the French equivalent of Pesto.  It did originate from Italy but it is the Provence version of the Italian one without nuts.  Often served in soups, it is also delicious mixed in with pasta or on sandwiches.  I guess this is a great way to eat Pesto if you have a nut allergy!  You are quite welcome nut allergic people for my amazing definition discovery…. I am only teasing of course.

Roasted Carrots and Shallots Pistou

If you want to learn more about Pistou: Wikipedia.com

I decided to make this for supper tonight because…well because I want pasta but I have a craving for carrots…don’t ask, I have odd cravings and NO, I am NOT pregnant!

Ingredients:

3 large carrots peeled and cut into large chunks

3 shallots peeled and quartered

1 teaspoon fresh thyme

1 tablespoon olive oil

Salt and Pepper (about 1 teaspoon each)

1/2 cup roughly chopped fresh flat leaf parsley

1/2 cup shredded swiss or manchego or parmesan cheese (you need a firm cheese, I had manchego today)

1/2 cup olive oil

1 pound cooked pasta

How to:

Preheat oven to 400 degrees F. Line a baking pan with silpat if you want easy clean up.

In a large bowl combine your chopped carrots, shallots, thyme, salt and pepper.  Add your 1 tablespoon olive and toss well.  Put on your prepared (or not) pan and roast in your preheated oven for 20 minutes.

the veggies are ready to roast!

Roasted Vegetables make me happy…I know that’s weird

Let this cool slightly. 5-10 minutes.

Put your roasted vegetables in your food processor, add your parsley and shredded cheese. Pulse a few times until you get medium size chunks.  You are NOT making baby food so go easy on the pulsing   With the motor running on low (if possible) add your 1/2 cup olive oil and blend well.  Do not overmix unless you want it really smooth (i.e. mushy texture).

ready to pulse your carrots and shallots’ socks…

tasty and such a beautiful color!

You can prepare this ahead of time and keep in an airtight container in your refrigerator or combine immediately with hot pasta (al dente of course).

I love pasta and pistou!

I love pasta and pistou!

Serve with more shaving of cheese (preferably the kind you used in your pistou)

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Peace and Cravings,

Isabelle

Pasta Carbonara

Pasta Carbonara

I am BEYOND excited that Ann Burrell is coming back with: “The Worst Cook in America” show.  It is one of mine and Bear’s favorite.  It is not about the actual disasters, which are numerous and funny, but it is about people discovering that they can actually cook!  I just love it when someone just gets it…it’s like: “wow, I can really do this”.  That just melts my heart.  I know how sappy but it’s true.  I guess I love to cook and bake so it is always a joy for me when I see other people enjoy it as well.  Which is also why I love Ann Burrell so much, she loves to cook, she loves to eat, but more than anything she loves to share her knowledge and love with everyone.

I have wanted to make this pasta for quite sometime now…if you know me, my love for pasta is even bigger, larger and scarier than my love for cookies!  I have to admit I am a bit nervous about making this, why?  Because it’s all about timing and patience and well…..I struggle with both of these qualities.  So in an effort to prove we can all do (or at least try to) anything we put our heart into, I am making this for supper!  Wouldn’t you know I happen to have the perfect wine to go with this dish…how lucky!

You can also find the recipe here: Food Network

I luckily have her book….I am so cool!

Ingredients:

Salt

2 tablespoons olive oil

3/4 cup pancetta, cut into 1/4-inch dice

1 pound spaghetti

8 large eggs

1/2 cup grated Parmesan

1/2 cup grated pecorino

Freshly ground black pepper

4 scallions, cut on a severe bias

How to:

Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat.  Add the pancetta at medium heat and cook until it starts to color and become crisp.  Turn off the heat and reserve.

I LOVE pancetta...you could also substitute with bacon

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.  When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

egg mixture, I would suggest you don't use cold eggs right from the fridge

working quickly...by the way get a large enough pan!

Serve immediately garnished with sliced scallions.

aaaah delicious, creamy and full of flavors, mmmmm good

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Peace and Happiness,

Isabelle

Note: Thank you for reading my blog and being my friends.  I know in today’s busy busy world you are taking the time to read my blog and believe me when I tell you it truly touches me.  I am a very lucky girl!

Sausage and Butternut Squash Ravioli

Welcome to Part Two/Part Deux of the Roasted Butternut Squash.

same photo, different day

As much as I love the Roasted Butternut Squash Pasta this is a luscious, rich and amazingly flavorful dish.  I think Sunshine said it best when I asked her what she thought of my ravioli, she said: “yum, it’s like heaven in my mouth”.  Gotta love a 14 year old’s perspective on heaven!

Ingredients:

1 pound Italian turkey sausage cooked

2 cups “leftover” roasted butternut squash (with the juices)

1 tablespoon dried (rubbed) sage

Salt and Pepper

1 package wonton wrappers (small square)

1 egg wash (add 1 tablespoon water to an egg and using a fork blend well)

1/2 cup salted butter

7 sage leaves (3 whole and 4 finely chopped)

Fresh Parmesan (for serving)

How to:

In a large bowl combine your cooked sausage, your butternut squash, dried sage, salt and pepper.  Mix well with a wooden spoon and then mash everything with a potato masher.  I like to use a potato masher but you could use a food processor if you prefer, I find it makes it too mushy but that’s just me.  Lay your wonton wrapper on a clean surface and using a small scoop (1 tablespoon size) or a spoon, put your filling on the wrapper.  Using a pastry brush, paint your egg wash on the outer edge of your wrapper.  Top with another wrapper and with your fingers press the dough together making sure there is no opening.

all ingredients ready to go

nice to see what a little potato masher can do

just the right amount of filling is important

press the sides so the filling doesn't come out during the cooking process

get all your ducks in a row...well in this case ravioli

You will end up with 40-45 ravioli.  I freeze half of them and use the other half with my brown butter sauce.  This is a pretty rich and filling dish so in reality 5-6 per person should be enough.

For the sauce:

In a large saucepan melt your butter on medium low heat.  Add your sage (whole and chopped) and cook until golden brown.

beautiful sage brown butter

To cook your ravioli, you will need an extra large pot of water (well salted) bring to a boil and carefully drop the ravioli in.  They will only take a few minutes to cook.  They will rise to the top once ready.  Drain and add to your brown butter sauce.  Toss to combine and serve.  Top with fresh Parmesan cheese.

lovely nutty, sweet and salty flavors! YUMMY

Printer Friendly: Sausage and Butternut Squash Ravioli

Peace and Heaven,

Isabelle