Is our obsession with really great food all it's cracked up to be? Someone said to me recently, "Marcia, it's NOT all about the food!" Well, I've been pondering the statement for a while since then. I'd bet the 'foodie' in you disagrees with the statement as much as I do, otherwise you wouldn't be reading my blog :)
Think about this for a moment: What is the common denominator of any celebration, event, public, private gathering, etc.? Yes, it's the FOOD... and the one thing that will be remembered after it's over. How many times have you heard someone say, "... the wedding, conference, reunion, new restaurant, Thanksgiving at my in-laws", etc. where the most common comment was "...and the food was terrible." As someone who plans a myriad of events, both in my professional and personal life, the food is (almost) always the centerpiece, and where I choose to spend the money- and it's paid off in spades. Every time. Any celebration, event, to make or create an impression, or even 'just because', it's the food. Food is what people will remember.
For all you non-foodies, consider this: why are most restaurants at dinnertime filled in the midst of the economic downturn? Ok, you would argue, that some don't like/know how/have time to cook. Beware: it's twice as expensive and usually not as good as what you could create at home. Well, at least that's what my husband says. Also, consider the fact that Williams Sonoma, Stonewall Kitchen and the like have been offering cooking classes on top of what would be over the top for the average cook.... And why has there been an insurgence of food/cooking shows on tv? Back in the day, it was Julia Child, then Martha Stewart paved the way for all the others. Now, one has to struggle just to keep up with the variety of options. All I can say is, "Thank Heaven for FoodNetwork.com!" Seems that everyone and their sister has.... hmmmm. great idea!
So, after giving this much thought, I've determined that yes, it really IS about the food. I'm curious... what do you think?
P.S. the person who made the original statement has since retracted it.
Thursday, May 17, 2012
Lotsa Pasta
Pasta is satisfying, comforting and something that appeals to (almost) everyone. Growing up, pasta was a staple in my family and other than my husband, is one of my true loves. For me, eating pasta is like getting a warm hug on a cold or unnerving day. There's nothing like home made pasta, but if you cannot make it yourself or buy it fresh, there's so many shapes and varieties to choose from in the supermarket. The more curved and interesting shapes tend to hold the sauces better than spaghetti, but I guess it's all a matter of preference.
What is better than a pot of home made spaghetti sauce on a lazy Sunday afternoon? Even my husband, who only knew cold spaghetti and Ragu sauce from a jar in a previous life, has come to absolutely adore and appreciate pasta sauce. There's something therapeutic about making sauce, listening to Frank Sinatra and enjoying a Sunday afternoon at home. But since most people cannot dedicate the time, there are many options available for pasta sauce. Chicken livers are the secret to the Bolognese, shhhh..... The sweetness of the peppers, onion and basil and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. And who would have thought that anchovy paste with lemon cuts the bitterness of broccoli rabe with sausage? Mangia!
Pasta with Broccoli Rabe and Sausage
2 anchovy fillets, rinsed, or 1 t. anchovy paste
4 T. olive oil
1 T. lemon juice
4 cloves garlic, minced
1 lb. orechiette pasta
8 oz. hot Italian sausage, casings removed and cut into 1/4' pieces
1/2 t. hot pepper flakes
1 lb. broccoli rabe, trimmed and cut into 1/2" pieces
1 c. chicken broth
1 1/2 T butter
1/2 c. parmesan cheese
Smear anchovies with fork on cutting board until it turns to paste. Combine with oil, lemon juice and 1 t. garlic in bowl. Set aside. Bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook until al dente. Remove 1 c. cooking water, drain pasta and return to pot. While pasta cooks, heat 1 T. oil in 12" skillet. Add sausage and cook until browned. Drain sausage but leave rendered fat in pan. Heat skillet and add remaining garlic, pepper flakes and 2 T. oil. Cook until fragrant and add half broccoli rabe until just wilted, about 1 min. Add remaining broccoli rabe and 1/2 t. salt. Cook until crisp-tender, 2 - 3 min. Transfer broccoli rabe to colander and set in bowl. Bring broth and 3/4 c. pasta water to boil in now empty skillet. Simmer until reduced to 1 c. Remove from heat and whisk in anchovy mixture and butter. Add sauce, broccoli rabe and Parmesan cheese. Toss to combine. Add remaining pasta water as needed to adjust consistency.
Bolognese Sauce
1 large onion
3 med. carrots
3 stalks celery
3 cloves garlic
3 1/2 lbs. ground beef, veal and pork mix, browned and drained
3 lg. cans diced tomatoes
1 lg. can tomato puree
2 c. red wine
2 T. salt
1lb. chicken livers
3 T. butter
2 T. sherry
Roughly chop the onion, carrot and celery (otherwise known as the Holy Trinity :) and put into food processor along with the garlic. Pulse until finely chopped. Saute in 3 T. olive oil in large pot. Add meat mixture (can be all beef if desired), tomatoes, wine and salt. Simmer for two hours. Meanwhile, saute chicken livers in butter untill cooked through and add sherry. Pour all into food processor and pulse until there are no chunks and add to sauce. Continue cooking and season to taste. Pour over pasta of your choice (I prefer campanelle or bow ties).
Spaghetti alla Fantasia
1/4 c. olive oil
4 orange bell peppers, cut into 1/4" strips
1 med. onion, minced
8 to 10 large basil leaves, finely shredded
1/4 t. salt
1/2 t. ground black pepper
1 lb. spaghetti
1/2 lb. crumbled Gorgonzola cheese
Heat oil and add peppers and onion. Cook over low heat until tender, 7 - 8 minutes. Add basil, salt and pepper. Cover and keep warm. Meanwhile, cook spaghetti in large pot of boiling water until tender but still firm, 8 - 10 min. Drain well and place pasta in a large, shallow serving bowl. Add Gorgonzola and toss gently until cheese melts. Add pepper mixture and toss again.
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| Pasta with Broccoli Rabe & Sausage |
Pasta with Broccoli Rabe and Sausage
2 anchovy fillets, rinsed, or 1 t. anchovy paste
4 T. olive oil
1 T. lemon juice
4 cloves garlic, minced
1 lb. orechiette pasta
8 oz. hot Italian sausage, casings removed and cut into 1/4' pieces
1/2 t. hot pepper flakes
1 lb. broccoli rabe, trimmed and cut into 1/2" pieces
1 c. chicken broth
1 1/2 T butter
1/2 c. parmesan cheese
Smear anchovies with fork on cutting board until it turns to paste. Combine with oil, lemon juice and 1 t. garlic in bowl. Set aside. Bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook until al dente. Remove 1 c. cooking water, drain pasta and return to pot. While pasta cooks, heat 1 T. oil in 12" skillet. Add sausage and cook until browned. Drain sausage but leave rendered fat in pan. Heat skillet and add remaining garlic, pepper flakes and 2 T. oil. Cook until fragrant and add half broccoli rabe until just wilted, about 1 min. Add remaining broccoli rabe and 1/2 t. salt. Cook until crisp-tender, 2 - 3 min. Transfer broccoli rabe to colander and set in bowl. Bring broth and 3/4 c. pasta water to boil in now empty skillet. Simmer until reduced to 1 c. Remove from heat and whisk in anchovy mixture and butter. Add sauce, broccoli rabe and Parmesan cheese. Toss to combine. Add remaining pasta water as needed to adjust consistency.
Bolognese Sauce
1 large onion
3 med. carrots
3 stalks celery
3 cloves garlic
3 1/2 lbs. ground beef, veal and pork mix, browned and drained
3 lg. cans diced tomatoes
1 lg. can tomato puree
2 c. red wine
2 T. salt
1lb. chicken livers
3 T. butter
2 T. sherry
Roughly chop the onion, carrot and celery (otherwise known as the Holy Trinity :) and put into food processor along with the garlic. Pulse until finely chopped. Saute in 3 T. olive oil in large pot. Add meat mixture (can be all beef if desired), tomatoes, wine and salt. Simmer for two hours. Meanwhile, saute chicken livers in butter untill cooked through and add sherry. Pour all into food processor and pulse until there are no chunks and add to sauce. Continue cooking and season to taste. Pour over pasta of your choice (I prefer campanelle or bow ties).
Spaghetti alla Fantasia
1/4 c. olive oil
4 orange bell peppers, cut into 1/4" strips
1 med. onion, minced
8 to 10 large basil leaves, finely shredded
1/4 t. salt
1/2 t. ground black pepper
1 lb. spaghetti
1/2 lb. crumbled Gorgonzola cheese
Heat oil and add peppers and onion. Cook over low heat until tender, 7 - 8 minutes. Add basil, salt and pepper. Cover and keep warm. Meanwhile, cook spaghetti in large pot of boiling water until tender but still firm, 8 - 10 min. Drain well and place pasta in a large, shallow serving bowl. Add Gorgonzola and toss gently until cheese melts. Add pepper mixture and toss again.
Saturday, May 5, 2012
Celebrate Cinco de Mayo!
How can you not feel good about Mexican food? There's something about the culture that just gives you a warm feeling, both literally and figuratively. Having spent some time in Mexico City, I was exposed to the best that the country had to offer. The food is much simpler than what you typically see in Mexican restaurants here in the U.S. I find it interesting that many Mexicans do not celebrate Cinco de Mayo as we do here in the States, despite the fact that the holiday commemorated the Battle of Puebla, when the outnumbered Mexican troops defeated the French. For those of us who observe Cinco de Mayo by indulging in typical Mexican fare, here are a few suggestions that will round out any party.
I was never a big fan of guacamole until my husband brought a molcajete back from one of his trips to Mexico. It took three days to season it, but well with the effort. You can find on on line at Williams Sonoma if you want to make it as authentic as possible, otherwise, a heavy ceramic or wooden bowl will do the trick. Beware: this disappears quick, so you might want to double the recipe!
Guacamole (means 'avocado sauce' in Spanish)
2 ripe avocados
1 T fresh lime juice
1/2 c. seeded and chopped tomato
1/2 c. chopped onion
1 fresh jalapeno pepper, seeded and finely chopped
1/4 t. kosher salt
2 T fresh cilantro, chopped
Mix tomato, onion, jalapeno with lime juice and salt. Mix in avocado until thoroughly incorporated and then fold in cilantro. Season to taste and top with diced tomatoes and cilantro. Serve with restaurant style tortilla chips. (I prefer the blue corn chips :)
Salsa
I've made it from scratch, but here's my quick, semi-homemade version:
1 jar of your favorite salsa
1/4 onion chopped
1 fresh jalapeno pepper, seeded and chopped
2 tomatoes, seeded and chopped
2 T fresh chopped cilantro
Juice of 1 lime
Pour salsa into a bowl and add remaining ingredients. Add additional cilantro and lime to taste.
Grilled Stuffed Jalapenos
Thanks to my friend Dave Ortego for introducing me to this easier and healthier version!
Large, fresh whole jalapeno peppers
Cream cheese
Prepared packaged bacon
Slice peppers lengthwise and scoop out inside, leaving the stem intact. Fill with cream cheese and top with chopped bacon. Can be cooked on the grill or put under the broiler until peppers are soft and tops are slightly browned.
Black Bean and Chicken Chilaqulles (chee-tah-Kee-lays)
1 c. thinly sliced onion
5 cloves garlic, minced
2 c. shredded cooked chicken breast
1 can black beans, rinsed and drained
1 c. chicken stock
1 7 oz. jar salsa
15 corn tortillas, cut into 1 inch strips
1 c. shredded queso blanco (found with the more exotic cheeses in the produce dept.)
Preheat oven to 450 degrees. Cook onion in large, non-stick skillet with 1 t. oil. Saute until browned, about 5 min. and add garlic- cook 1 min. Then add chicken and transfer to medium size bowl. Stir in beans. Add salsa and broth to pan and bring to boil. Reduce heat and simmer 5 min. Set aside. Place half tortilla strips in bottom of 11 x 7 inch baking dish coated with cooking spray. Layer half chicken mixture over tortillas, top with remaining tortillas and chicken mixture. Pour broth mixture evenly over and sprinkle with cheese. Bake for 10 - 15 min. until tortillas are lightly browned and cheese is melted.
Chili's Presidente Margarita
Shhh.... you didn't get this from me!
2 oz. Sauza tequila
1 oz. Presidente brandy
1 oz. Rose's lime juice
5 oz. sour mix
fresh limes
Kosher salt
Ice cubes
Squeeze lime over ice cubes in cocktail shaker. Add remaining ingredients except salt. Shake well and strain over ice cubes in salted rimmed glass. Garnish with lime slice.
Sangrita - Tequila's Best Friend
Sangrita is a mixture of tomato, citrus juices and seasonings created hundreds of years ago in the agave-growing Mexican state of Jalisco as a drink to soothe the burn of homemade tequila. Sipping sangrita with tequila soon became a Mexican tradition and one that I was exposed to at various times while in Mexico City. Sangrita means "little blood" in Spanish and is often sipped alternately with premium tequilas.
2 c. tomato juice
1/2 c. freshly squeezed orange juice
1/2 c. freshly squeezed lime juice
2 T grenadine syrup
2 T Worcestershire sauce
1/2 t. salt
1/2 t. freshly ground black pepper
1/4 t. hot chili powder
In clean glass jar with tightly fitting lit, combine all ingredients, cover and shake well. Chill for 2 hours until well chilled. Can be stored in refrigerator for up to a week... if it lasts that long!
I was never a big fan of guacamole until my husband brought a molcajete back from one of his trips to Mexico. It took three days to season it, but well with the effort. You can find on on line at Williams Sonoma if you want to make it as authentic as possible, otherwise, a heavy ceramic or wooden bowl will do the trick. Beware: this disappears quick, so you might want to double the recipe!
Guacamole (means 'avocado sauce' in Spanish)
2 ripe avocados
1 T fresh lime juice
1/2 c. seeded and chopped tomato
1/2 c. chopped onion
1 fresh jalapeno pepper, seeded and finely chopped
1/4 t. kosher salt
2 T fresh cilantro, chopped
Mix tomato, onion, jalapeno with lime juice and salt. Mix in avocado until thoroughly incorporated and then fold in cilantro. Season to taste and top with diced tomatoes and cilantro. Serve with restaurant style tortilla chips. (I prefer the blue corn chips :)
Salsa
I've made it from scratch, but here's my quick, semi-homemade version:
1 jar of your favorite salsa
1/4 onion chopped
1 fresh jalapeno pepper, seeded and chopped
2 tomatoes, seeded and chopped
2 T fresh chopped cilantro
Juice of 1 lime
Pour salsa into a bowl and add remaining ingredients. Add additional cilantro and lime to taste.
Thanks to my friend Dave Ortego for introducing me to this easier and healthier version!
Large, fresh whole jalapeno peppers
Cream cheese
Prepared packaged bacon
Slice peppers lengthwise and scoop out inside, leaving the stem intact. Fill with cream cheese and top with chopped bacon. Can be cooked on the grill or put under the broiler until peppers are soft and tops are slightly browned.
Black Bean and Chicken Chilaqulles (chee-tah-Kee-lays)
1 c. thinly sliced onion
5 cloves garlic, minced
2 c. shredded cooked chicken breast
1 can black beans, rinsed and drained
1 c. chicken stock
1 7 oz. jar salsa
15 corn tortillas, cut into 1 inch strips
1 c. shredded queso blanco (found with the more exotic cheeses in the produce dept.)
Preheat oven to 450 degrees. Cook onion in large, non-stick skillet with 1 t. oil. Saute until browned, about 5 min. and add garlic- cook 1 min. Then add chicken and transfer to medium size bowl. Stir in beans. Add salsa and broth to pan and bring to boil. Reduce heat and simmer 5 min. Set aside. Place half tortilla strips in bottom of 11 x 7 inch baking dish coated with cooking spray. Layer half chicken mixture over tortillas, top with remaining tortillas and chicken mixture. Pour broth mixture evenly over and sprinkle with cheese. Bake for 10 - 15 min. until tortillas are lightly browned and cheese is melted.
Chili's Presidente Margarita
Shhh.... you didn't get this from me!
2 oz. Sauza tequila
1 oz. Presidente brandy
1 oz. Rose's lime juice
5 oz. sour mix
fresh limes
Kosher salt
Ice cubes
Squeeze lime over ice cubes in cocktail shaker. Add remaining ingredients except salt. Shake well and strain over ice cubes in salted rimmed glass. Garnish with lime slice.
Sangrita - Tequila's Best Friend
Sangrita is a mixture of tomato, citrus juices and seasonings created hundreds of years ago in the agave-growing Mexican state of Jalisco as a drink to soothe the burn of homemade tequila. Sipping sangrita with tequila soon became a Mexican tradition and one that I was exposed to at various times while in Mexico City. Sangrita means "little blood" in Spanish and is often sipped alternately with premium tequilas.
2 c. tomato juice
1/2 c. freshly squeezed orange juice
1/2 c. freshly squeezed lime juice
2 T grenadine syrup
2 T Worcestershire sauce
1/2 t. salt
1/2 t. freshly ground black pepper
1/4 t. hot chili powder
In clean glass jar with tightly fitting lit, combine all ingredients, cover and shake well. Chill for 2 hours until well chilled. Can be stored in refrigerator for up to a week... if it lasts that long!
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