Campari Fennel Spritzer

Attention Campari fans! If you are looking for a refreshing cocktail that features the soft and subtle anise flavor of the herb fennel, you are going to love this Campari Fennel Spritzer.

I have always loved mixing, blending and experimenting with herbs in cocktails. I actually took a course in Mixology back in the day, and after only a few paid bartending gigs, I realized I am better on the other side of the bar! I still love playing bartender to my husband and friends, there are unlimited delicious possibilities!

Campari Fennel Spritzer (makes 2 cocktails)

Handful of fennel fronds, plus small sprigs for garnish
5 lemon wheels
6 ounces dry sparkling wine or Prosecco
2 oz. Campari
2 oz. simple syrup (see Note)
Two 2-inch-long strips of lemon peel
Ice

In a cocktail shaker, combine the fennel fronds with the lemon wheels, sparkling wine, Campari and simple syrup. Muddle 20 times. Add ice and shake well. Strain into a chilled, ice-filled mason jar. Squeeze the lemon peel over the drink and add it to the glass. Garnish with the fennel sprig and serve.

NOTE: To make simple syrup, simmer 1/2 cup water with 1/2 cup sugar in a small saucepan over moderate heat, stirring until the sugar has dissolved. Let the syrup cool. The simple syrup can be refrigerated for up to 1 month.

Here's a thought, to really impress your guests, coat the rim of your glasses with powdered sugar before frosting them, (I'm thinking festive holiday cocktail??)

Adapted from A MADLY STYLISH PARTY IN NEW ORLEANS

Cooking with Fresh Herbs

Oregano

Ever since I can remember my Mom had a herb garden that she used for cooking, so naturally, I have always grown herbs too.

I have been more successful growing some herbs more than others. For some reason I struggle with cilantro, perhaps my most favorite herb of them all. I don't understand it, I can keep all kinds of herbs and vegetables alive and thriving, but the cilantro never makes it.

Which reminds me.......

When I need gardening advice, I am very lucky to know one of the best in the business, my friend Brijette owns San Diego Seed Company, if you are interested in organic sustainable seeds, they are your resource!

But I am writing today to talk more about some of the herbs that I can grow successfully, and how to use them everyday. I am not by any means an expert in the field of gardening, or cooking for that matter, but I tend to have a knack for pairing herbs and spices with foods.

Here are some of my favorite  fresh herb/food combinations and some tips too;

Basil - Incredibly versatile, try this basil walnut pesto, great on flatbreads, pasta, salads, legumes, egg dishes and compliments many cheeses beautifully. Oh, and basil is perfect with tomatoes, fresh, dried or in a tomato sauce, try to add the leaves at the end of cooking for maximum flavor.

Chives - Super easy to grow, great in egg dishes, salads, potatoes and fish.

Cilantro - Most people either love it or hate it, I love it in almost everything. Cilantro pairs great with chicken, fish and shellfish, pork, avocados, legumes, peppers, salads, salsas, tomatoes and yogurt. Especially nice with these fish tacos!

Green Onions (Scallions) - Egg dishes, salads, stir fry, great on the grill. You can grow green onions in a pot in a sunny windowsill, just cut off the stocks as you need them, they will re-grow!

Mint - Tea, fruit salads, cocktails or try this amazing sauce the next time you grill fish.

Oregano - Potatoes, meat, poultry, eggs, sauces, roasted vegetables. I like to cut several stems off my oregano plant each week and keep it on the counter to dry out, it's easy and ready to use.

Parsley - Salads, sauces and soups, and it is an excellent source of vitamins A and C.

Rosemary - Fantastic on roasted potatoes, meat (especially lamb), soups, fruit salad, breads and pasta.

Thyme - Love fresh thyme on roasted carrots! Potatoes, meats, poultry, soups and sauces. We keep 2 or 3 different varieties in the garden, each one offers a different flavor.

Also keep in mind, herbs have powerful antioxidant properties, with oregano, dill, thyme, rosemary and sage among the most potent. They've been used for centuries to ward off disease. And if you are watching your weight, herbs are a natural way to add nonfat flavor!

Figs - And A Flatbread

Figs are among the richest plant sources of calcium and fiber. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other nutrients. Figs contain many antioxidants. An average medium sized fig has about 40 calories.

Now that we got that out of the way, I love figs! I never even tried one until I met my husband about six years ago, and like a lot of things, there is a story behind that, but this is not the time or place to share THAT story, sorry if I intrigued you.

But here is something I will share with you, the inspiration to MAKE A FLATBREAD! 

You should make that flat bread with sliced figs, sliced apples, prosciutto, walnuts, goat cheese and arugula. Oh, and you should drizzle a little garlic flavored olive oil and some honey on that too. Like this.....

You are welcome : )

Prosciutto, Mushroom, Caramelized Onion & Three Cheese Flatbread

There are many great things about living in San Diego California.

Besides the incredible weather, we have an abundance of the best seafood, Mexican food, craft beer, local and sustainable farming, and some of the best restaurants, bars and hospitality across the world. Yes, I might sound like an advertisement for tourism in San Diego, but I am just proud of my home town!

One of my favorite parts of San Diego is the historic Little Italy neighborhood. If you have the opportunity, you must check out the fantastic Little Italy farmers market every Saturday. I encourage you to talk a walk and explore the neighborhood that contains so much of San Diego's historical Italian culture.

If you happen upon a quaint little deli such as Assentis Pasta, or across the street at Mona Lisa's, do yourself a favor and pick up some freshly shaved prosciutto, some pasta and some cheese, you can thank me by inviting me over to help you eat it!

The following recipe is just one example of what you could make with that prosciutto and that cheese, trust me, the results are delicious!

Prosciutto, Mushroom, Caramelized Onion & Three Cheese Flatbread  (printable recipe here)

Ingredients:

2 8-inch thin flatbreads  - (we love Flatout Flatbread)
4 tbsp olive oil (garlic infused if available)
1 small onion, sliced thin
10-15 small mushrooms, sliced thin
6 oz. thin shaved premium prosciutto
3 oz. sliced mozzarella cheese
2 oz. crumbled goat cheese
2 oz. Parmegiano Reggiano, finely shredded
1 cup fresh arugula or spinach

Directions:

Preheat the oven to 400 F.

Slice the onions and mushrooms. Heat a small amount of olive oil in a skillet over medium/high heat, add onions. Cook until lightly browned and caramelized. Add the mushrooms to the same skillet for last 4-5 minutes, turn off heat and set aside.

Important! Before you put any ingredients on it, bake the flatbread by itself on a cookie sheet for 2-4 minutes. Remove from oven.

Drizzle flatbread with garlic flavored olive oil and evenly spread with a brush all over the top. Assemble the prosciutto, caramelized onions, mushrooms, sliced mozzarella, goat cheese, and some of the arugula. Drizzle with more oil.

Bake for about 6-7 minutes.

Remove from oven and serve with shredded parmegiano reggiano, more arugula and a splash of olive oil.

Figs Stuffed with Goat Cheese & Wrapped in Prosciutto

Guess what we are making for this weekends Annual Big Sicilian Family Reunion and Bocce Tournament?

Just slightly decadent...... baked figs stuffed with goat cheese and wrapped in prosciutto.

Originally hailing from southern Europe, Asia and Africa, figs were thought to be sacred by the ancients, they were also known as a symbol of peace and prosperity. Figs were brought to North America by the Spanish Franciscan missionaries who came to set up Catholic missions in Southern California…. hence the now popular Mission fig.

Figs are available from May to November (depending on the variety). They are very perishable and should be eaten soon after picked, but may be stored in the refrigerator for 5 to 7 days. Also to note, figs are a good source of iron, calcium, fiber and antioxidants, so eat up! 

Figs Stuffed with Goat Cheese, wrapped in Prosciutto

(Printable Recipe here)

Use fresh rosemary sprigs in place of toothpicks in assembling the figs, not only to help keep them together, but rosemary also  infuses the flavor during the baking. Makes 12 hors-d’ouevres.

Ingredients:

12 figs, ripe but not too soft

6 ounces soft (room temp) goat cheese

6 slices prosciutto, sliced in half length-wise (We buy ours from Assenti's)

4 large rosemary sprigs, cut in thirds, plus extra for garnish

Extra-virgin olive oil

Honey

Sea salt and freshly ground black pepper

Directions:

Preheat oven to 375 F. (180 C.)

Wash, dry and cut the figs crosswise from the top, halfway down the fruit.  Gently separate the quarters to create an opening. Scoop 2 teaspoons of goat cheese into the opening, without over stuffing. Wrap each fig a with prosciutto slice. Pierce the prosciutto and fig with a rosemary skewer to hold in place. 

Arrange figs in a baking pan. Drizzle with olive oil. Sprinkle with salt and pepper (the prosciutto is also salty). Bake in oven until prosciutto begins to get crisp and cheese is tinged brown, about 25 minutes. Remove from the oven and carefully discard baked rosemary sprigs. Arrange figs on serving platter and drizzle each fig with honey. Garnish with fresh rosemary leaves. Serve immediately.

Roasted Carrots with Fresh Thyme

Roasted Carrots with Fresh Thyme

I used to think roasted carrots needed balsamic vinegar or a little honey or lots of spices, and those are all great options, but sometimes the simplest ingredients make the BEST dishes!

Ingredients:
Carrots, cut into even sizes (don't peel for extra vitamins and nutrients)
Toss with fresh thyme and olive oil

Directions:
Heat oven to 400*
Place on baking sheet and cook for about 25 to 40 minutes, (depending on size and how many you are making) stirring halfway through.

That's it.

Simple. Delicious. Healthy.

We served these carrots alongside a grilled pork loin, (simply seasoned with orange juice and rosemary) but they would also be fantastic with beef, fish, chicken, a la mode...... you get the drift.

Another great thing about carrots is that you can keep them in the refrigerator for about a month. Just wrap them in a paper towel and place them in a bag to avoid condensation from forming. Oh, and don't put them near apples or pears, for some reason that makes them get soft.

I know I keep promising you details about our latest move and our new house, I am working on that post and it is coming soon!!

Taste of Little Italy-Our Experience!

It has taken me a few days to get this post up, we moved AGAIN (second time in 3 months) and things have been a little chaotic. But, I am very happy to report that we are ecstatic about our new home! More to come on that soon.....

Thanks to the generosity of some kind people at Citrus PR, Mark and I were able to attend The Taste of Little Italy last week.Wow, what FANTASTIC way to discover new restaurants in one of our favorite parts of town!

The starting point where we picked up our passports

A very nice presentation at Prep Kitchen

Prep Kitchen's Stuffed Dates wrapped in Bacon, with Sangria!

Napizza, maybe the best pizza I have ever had???

Of course live music....

Amazing slices at Isola Pizza Bar!

Anthology's local Halibut Crudo on Brioche Toast with Fava Bean Pesto

Fabrison's assortment of dessert crepes, deliciouso!

Enoteca Style Prosecco

Enoteca Style Corn Salad, very nice!

Puerto La Boca's sampling of steak & sausage, outstanding!

Mark couldn't decide which to eat first....eh, one is MINE!

We ended up back at Isola for a glass of vino to relax and recap an amazing event!

Out of twenty nine participating restaurants, we only made it to sixteen, but that was more than enough to satisfy our hunger as well as our curiosity. We discovered MANY new restaurants that we will be coming back to visit again and again! 

Clam, Chard and Bacon Pizza - Just Try It!

Like the title says, don't think about it, just TRY IT. 


We are normally very traditional pizza people. We usually like thin, crispy crust, minimal ingredients, meat and veggies, simple. 


I don't know what possessed me to try this recipe. I have only eaten clams a handful of times and never from a can. I have never tried any kind of seafood on pizza and never thought I would. It must have been the bacon.


We were blown away. Nothing like I have ever had before. Absolutely delicious! The crust came out perfectly crispy in the cast iron skillet, and the toppings complimented the crust beautifully.


We followed the instructions exactly, the only change we made was adding a handful of shredded mozzarella cheese and some sliced red onions.

Clam Chard and Bacon Pizza

Adapted from Epicurious 

print version

Ingredients:
All-purpose flour (for dusting)
1 1-pound store-bought pizza dough (Trader Joe's, plain)
1 10-ounce can whole baby clams
2 slices thick-cut bacon (2 ounces), cut into 1"-wide pieces
3 garlic cloves, thinly sliced
2 tablespoons minced shallot
1 1-pound bunch Swiss chard, center stalks removed, leaves torn
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 1/2" cubes
1 tablespoon white wine vinegar
1/2 teaspoon yellow cornmeal
1 tablespoon good-quality extra-virgin olive oil
1/2 cup finely grated Parmesan


Directions:
Preheat oven to 500°F. 
(this step is optional, but helpful) Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.

Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4–5 minutes. Transfer bacon to a paper towel–lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/4 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.

Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6–8 minutes.

Spread chard mixture over dough. Bake until crust is golden and cooked through, 6–8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2–3 minutes longer.

Eggplant and Chicken Puttanesca Stacks

Don't you just love January? It's a great time to "reset" and get back on track or change your life's path. I for one don't make resolutions but I do take the time to evaluate my life, where I am and where I want to go. At this point in my life I am pretty happy with things. I like my job, I am healthy and I am madly in love with my best friend and husband. Life is good!

I found the original recipe for Eggplant and Chicken Puttanesca Stacks on The Daily Green while searching for something new and interesting to do with eggplant. When I am searching for a new recipe, I type in the main ingredient in Google then do an image search. From there I flip through hundreds of images until I find something that looks good, I am a visual person!

If you haven't heard of Puttanesca sauce, it is a tomato based sauce that combines olives and capers and it is delicious. Many people don't like anchovies so feel free to omit them and add a few extra olives instead. You could also omit the chicken and call it vegetarian, although I love the chicken and don't recommend it!

We fell in love with this recipe and have made it at least five times in the last few months. At first glance the recipe might look like a lot of effort for a dinner for two, but when you break it down it's only a few steps and it actually goes pretty quick. Expect about an hour for preparation.

Eggplant & Chicken Puttanesca Stacks 

 click here for printable recipe

Ingredients: for 2-4 Servings

For Eggplant:

1 lg. eggplant, cut into 1/2-inch slices

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour, or as needed

1 eggs, beaten

1/2 cup panko bread crumbs

3 tablespoons vegetable oil

For Chicken:

1 boneless, skinless chicken breast

Kosher salt and freshly ground black pepper

All-purpose flour (use remaining flour after breading the eggplant)

1 tablespoon olive oil

For Sauce and Cheese:

1/2 cup white wine

3-4 cloves garlic, minced

3 anchovy fillets packed in oil, chopped (we used 1/2 teaspoon anchovy paste)

1/4 teaspoon dried chile flakes

1/4 cup chicken stock

1/4 cup pitted Kalamata olives (about 10 olives), chopped

1 28-ounce can diced tomatoes

Zest and juice of 1/2 lemon

3/4 cup fresh parsley leaves, coarsely chopped, divided

Kosher salt and freshly ground black pepper

1 cup fresh ricotta cheese, at room temperature

Instructions:

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

Slice the eggplant into 1/4" slices, pat dry and sprinkle with black pepper.In three separate shallow bowls or pie plates, put the flour, eggs, and panko crumbs. Dip the eggplant slice in the flour both sides. Next, coat the floured slice with egg, dredge the eggplant slice in the panko. Repeat with the remaining eggplant.

Heat the vegetable oil in a large sauté pan over medium-high heat. Working in batches to avoid overcrowding the pan, fry the eggplant slices for about 2 minutes on each side, or until golden brown. Transfer the eggplant to the lined baking sheet and bake in the oven for 15 minutes. Flip the slices over and continue baking for an additional 10 minutes.

While the eggplant is in the oven, prepare the chicken. Slice the chicken into 1/2" pieces, lightly pound flat with a meat mallet. Season the pieces with salt and pepper then coat each piece in flour and shake off excess. Place chicken pieces in sauté pan with 2 tbsp. of olive oil over medium-high heat. Working in batches, sauté the chicken pieces for about 2 minutes on each side, until lightly browned and cooked through. Remove the chicken from the pan and cover to keep warm.

For the sauce, pour the wine into the pan to deglaze, scraping the bits from the bottom. Add the garlic, anchovies, and chile flakes and sauté for 30 seconds. Stir in the stock, olives, tomatoes, lemon juice, and 1/2 cup of the parsley, and add the chicken back into the pan. Reduce the heat to low and let simmer while the eggplant finishes baking. Taste for seasoning and adjust as needed.

In a small bowl, mix the Riccota cheese, the remaining 1/4 cup parsley, the lemon zest, salt, and ground black pepper.

When the eggplant is done, start building your stacks! Start with one slice of eggplant, top with a spoonful of the cheese mixture, add a piece of chicken, a little more cheese, then a heaping spoon of the Puttenesco sauce, then another piece of eggplant. If desired, spoon some remaining sauce and cheese on top of each stack and serve.

Enjoy!

What to Cook During a Blackout.......

Things got interesting in Southern California last night. About 3:30 in the afternoon the entire region lost all electricity. I was on the road trying to meet up with my boss, but even the cell phone towers were down so we could not make phone calls. Traffic became a nightmare with all the traffic signals down, it amazes me how many people don’t know what to do at an intersection when the lights are flashing!

Did I mention today is my husband’s birthday?

By the time I got home, it was clear that the power was not coming back on soon, and it was going to be a long night. Fortunately, I had time to gather an assortment of candles, flashlights, BATTERIES, water, and matches, before the sun went down.

The one thing I was not prepared for was what to eat. Mark was scheduled to work late, I had a simple grilled cheese sandwich in mind before all the chaos, when he got sent home early, we had to reevaluate the dinner situation.

Thank goodness we still had propane in the BBQ.

Since you shouldn't open the refrigerator unless totally necessary, we quickly grabbed the half frozen Italian sausage and the yellow mustard, oh, and the bottle of white wine that was luckily still a little cool!

We found just enough sliced wheat bread for each of us. Then Mark mixed up some of his famous mustard sauce, simply yellow mustard, honey and a little cayenne pepper. Yes, by candlelight.

The sausages were perfectly grilled, and of course nice and spicy! 

It was not a fancy meal, and it was certainly NOT a photo op evening, but it was kind of fun. Our "first Crisis" as a married couple! I think we both agree, we need to get better prepared for this type of thing, our fathers would both be disappointed....

The rest of the evening was super fun. With no phones, TV’s or computers to distract us, we sat outside, looked at the stars, visited with the neighbors, and of course we sort of felt compelled to eat as much perishable cheese as humanly possible, it was going to go bad, right?

We are all back to normal today, our power came back around 10PM last night. Now, I need to go through the fridge and figure out what can be salvaged and what has to be tossed out. According to this, I should throw out most everything in the fridge, but the freezer stuff should be OK. 

I better get to work....batteries, I NEED to put batteries on my shopping list.....

Stay tuned to find out what we make for Marks REAL birthday celebration meal!

PS. Please notice I highlighted a bunch of words in my post today.....these are all IMPORTANT things to think about in case of an emergency!

Affogato Al Cafe

Affrogato Al Cafe

My husband and I just celebrated the three year anniversary of the day we first met! It's kind of a long story, but we met on a street corner in Little Italy in San Diego..... it's been nothing but "happily ever after" since!

Even though Mark does the majority of the cooking around here, I wanted to make something special to commemorate our first meeting, so I thought an Italian treat would be perfect.

I may have discovered my new most favorite thing!

I found the following recipe from Sommer over at Spicy Perspective, one of my favorite go-to blogs when I am looking for something new and creative or just for inspiration. This is a wonderful and simple way to make a shot of Espresso and a scoop of vanilla gelato an extra special experience!

Affogato al Cafe

 Adapted from: A Spicy Perspective

Ingredients:

2 scoops vanilla gelato (or GOOD vanilla ice cream)

1 oz. Espresso

1/2 oz. Kahlua

1 tsp. dark chocolate shavings

Instructions:

• Place two large scoops of vanilla gelato in a glass.
• Pour one shot of hot espresso over your gelato or ice cream then, add Kahlua.
• A quick shot of whipped cream is a nice touch, but optional.
• Use a veggie peeler to shave chocolate curls over the top.

 

Roasted Baby Artichokes

We try to make it to our local Hillcrest farmers market every Sunday. Last weekend we discovered baby artichokes. Many of the vendors had the big green spiky artichokes that you can find in the grocery store, but it was the small purple ones that caught my eye.

Artichokes can be stuffed, steamed, boiled, fried or stewed. When I was growing up my Mom would steam them, then we would dip them in mayonnaise, GOBS of melted butter and lemon juice, not the healthiest way, but delicious all the same!

Baby artichokes don't fully develop, so you can eat them whole after they are trimmed before they are cooked. After steaming for a few minutes, it is recommended that you roast or sauté them so that he flavor gets more "artichokey", and they get melt in your mouth tender.

However you cook them, artichokes are very healthy as well as delicious. They are a good source of vitamin C, folate, fiber and they have a number of minerals especially potassium, phosphorus and magnesium.

Roasted Baby Artichokes

Ingredients:
2 lbs baby artichokes
1/4 cup olive oil
salt and pepper to taste

Instructions:
Place the artichokes in a pot of boiling water and cover. Simmer for about seven or eight minutes or until tender, then drain.

When cool enough to handle, you will need to trim them. Once they are trimmed, cut the larger artichokes in half, or if they are really small leave them whole.

Toss artichokes in olive oil, sprinkle with salt and pepper and place in a glass baking dish lined in foil. Roast in a pre-heated 400 degree oven for about 8-10 minutes. Sprinkle with salt and pepper to taste, and drizzle with more olive oil. Enjoy!

Steamed Clams Drenched in Butter and Herbs

Steamed Clams Drenched in Butter and Herbs

Joe is Mark’s late father. A fisherman in San Diego from the 1950’s and into the 1980’s, about the time the industry started to go downhill.......... Joe was dearly loved and is still missed by many.

Joe loved clams. He loved all seafood, and he was known as a generous host. Back in the day, as a fisherman in San Diego, Joe was privy to the “talk on the dock” that would reveal the best spots to find the best shell fish that was then easily accessible.

Since Joe loved clams, when he heard that there was a plethora of clams at a certain location in Shelter Island, he wanted some. There were some rules for fishing, even back then. We are not exactly sure of the facts, but Mark remembers that without buying a permit, kids under 12 could take home a bucket of less than 50 clams.

Joe (with Mark’s help) would gather the kids in the neighborhood until they filled the Gremlin, (about 7-8 kids) each armed with a big plastic bucket. At the end of day, they headed back up the hill to their home in Mission Hills with over 350 clams. No one ever asked about it, it was legal.

And then, there was a feast!

Mark's Mom would make the sauce. The bread came from Solunto’s. The neighbors all came over, the kids would play, everyone had a good time and enjoyed the clams. Joe was happy. 

Here's Mark's best re-creation of the recipe, and we added the Lime Thyme because we have it in our garden and it works!

Steamed Clams Drenched in Butter and Herbs

Serves 2 as an appetizer

 Ingredients:
4 tbsp. butter

3-5 cloves fresh garlic, minced
1/2 cup dry white wine
1 lb. of clams (Littlenecks), rinsed and cleaned
3 tbsp fresh parsley, chopped
1 tbsp fresh lime thyme, chopped
1 tbsp fresh chives, chopped
1 small lemon cut into wedges
1 loaf of sourdough baguette



Directions:
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil.

Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that didn't open. Add parsley, thyme and chives and gently stir, simmer for 3 minutes.

Transfer clams and broth to a large serving bowl. Serve with lemon wedges and a nice crusty sourdough baguette for dipping in the broth, (bread is NOT optional!).


All clams should be cooked gently to prevent toughening. They are high in protein and they contain fair amounts of calcium and iron, so eat up!

Mark showing me how to eat clams.... I didn't know how, apparently slurping is a major factor in eating clams, the more you slurp, the better they are.......

Romanesco Cauliflower Pasta Salad

Romanesco Cauliflower

Don't you just LOVE this cauliflower? I just wanted to photograph it all day long. Those crazy spiraling cones are so striking, truly a photographers dream!

An Italian treat usually only available in September through November, we were fortunate to find this beautiful organically grown (by Suzie's Farm) Romanesco Cauliflower here in San Diego at our local farmers market. 

If you are not familiar, Romanesco has a slightly more delicate taste than the cauliflower that we are used to, and it has a slightly softer texture.

We were a bit unsure of what to actually DO with this cauliflower, there are very few recipes to be found. I found a few recipes for soup, but it seemed a waste to puree such a beautiful vegetable.

We also bought a lovely delicata squash at the farmers market, we thought the two might compliment each other. We had a few other favorite ingredients on hand that needed to be used.....read on for the recipe that we came up with!

Romanesco Cauliflower Pasta Salad (4 servings)

(printable version)

Ingredients:
1/2 head of Romanesco cauliflower
1 medium delicata squash, roasted and cubed
2 cups pasta, cooked
1/2 cup sliced mushrooms
1/4 cup green olives sliced
Fresh chopped basil
3-4 garlic cloves
fresh Pepitas
Olive oil
Parmesan cheese (optional)
Salt and pepper to taste


Directions:
Preheat oven to 425. Line a roasting pan with aluminum foil and roast the squash and the garlic,  for 15 to 20 minutes. Remove from oven, turn the squash over and add the cauliflower and mushrooms to the pan, roast for an additional 10 minutes or until desired doneness.

While the veggies are roasting, prepare the pasta according to the al dente directions on package. Drain and set aside.

When veggies are done and cool enough to handle, chop the cauliflower and squash into bite sized cubes, discard the squash skin, and thinly slice the garlic.

In a large bowl, combine the squash, cauliflower and mushrooms, pasta and olives. Drizzle olive oil and season with salt and pepper, pepitas and fresh chopped basil. Serve warm with fresh grated Parmesan cheese, OR I discovered that this salad tastes just as good cold the next day!

The final product.....delizioso!

Note: All these flavors combined incredibly well, but don't be afraid to add or omit ingredients. Next time I might like some tomatoes, black olives instead of green, artichoke hearts, pine nuts........get creative!

Orange Pasta Asparagus Salad

Pasta Salad with Orange Balsamic Vinaigrette

Looking for a good healthy recipe to take to the potluck or family picnic? This is a delicious, easy and impressive salad, sure to get them all asking for the recipe. When I can't find my husband at the party, I can usually find him surrounded by women asking for the recipe.....relax ladies..... it's right here!

You could add or substitute a variety of other ingredients (think broccoli, nuts, artichoke hearts, etc.) but what really makes the dish special is this Orange Balsamic Vinaigrette. It is simple and light, a little bit sweet, and totally delicious!

Salad Ingredients:

1 cup pasta (Mark likes mini rotelle wheels)

1 cup asparagus spears, cut

1 cup bell pepper, chopped (red, yellow, orange)

¼ cup red onion, chopped

1 8 oz can garbanzo beans

1 8 oz can kidney beans

Parsley for garnish

Orange Balsamic Vinaigrette

½ cup olive oil

1 orange (the sweetest you can find)

¼ cup balsamic vinegar

1 tsp sugar

1 tsp orange zest

Parsley finely chopped

Salt and pepper to taste

A very simple salad to put together. Prepare the dressing first, Mark suggests making at least an hour or more before you want to eat. Add all the ingredients in a medium bowl and mix well. If you want it a little sweeter, add more orange juice.  

Cook the pasta per package directions, drain and set aside to cool. Blanch your chopped asparagus for just a few minutes and set aside to cool. Chop your onions and bell peppers into bite sized pieces.

Combine all ingredients in a large bowl, and gently mix. Add the Orange Balsamic Vinaigrette and combine well. Serve at room temperature or slightly chilled. Enjoy!

I love all these colors!

Basil Walnut Pesto

The basil plants on our patio absolutely loved all the rain we had last week. Yes, it occasionally rains in San Diego. Only 2 of our original 6 plants are left, but they are thriving. I wanted to take advantage of the harvest before the caterpillars got them, those guys are quick!

This recipe made enough for 2 meals. The first night we had it with grilled red snapper and last night we served it over chicken and pasta.

Extremely versatile, easy to make, healthy and delicious, there are many variations of pesto, but this is the basic recipe, the way it should be. Enjoy!

Basil Walnut Pesto

Ingredients: (makes about 1 cup)

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan cheese

1/2 cup extra virgin olive oil

1/3 cup chopped walnuts

4 garlic cloves, minced

Salt and freshly ground black pepper to taste

Directions:

Combine the basil and chopped walnuts and pulse in a food processor. Add the garlic and pulse a few more times.

Slowly add the olive oil while the food processor is on. Stop to scrape the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add salt and freshly ground black pepper to taste.

Stuffed Shells in Brown Butter Sauce

Stuffed Shells in Brown Butter Sauce

Last weekend was our annual ravioli making day where the whole family gets together and hand makes over 1,200 ravioli. It’s always a big deal, a lot of work and when we finally eat them on Christmas Day it’s all worth the trouble.

This year we made a couple of different fillings and we had some delicious leftover Butternut Squash with Goat Cheese filling, there was no way I was going to let it go to waste!

We have never made stuffed shells before but it was surprisingly easy. Simply boil the pasta shells per package directions, drain and separate them so they don’t stick to each other. Use a spoon to fill each shell and place them in a baking dish lightly sprayed with cooking spray.

We topped ours with candied walnuts (don’t skip this part!) and baked them in a 350 degree oven for about 30 minutes. While the shells are in the oven, prepare the brown butter sauce. To serve, drizzle the brown butter sauce and top with fresh grated Parmesan cheese.

Butternut Squash & Goat Cheese Filling (printable recipe)

2-pound butternut squash, halved lengthwise and seeded
1 medium onion, finely chopped (about 1 cup)
1 tbsp fresh sage, chopped finely
1 tbsp unsalted butter
1 garlic clove, minced
4 ounces goat cheese
1/2 cup Parmesan Reggiano cheese, grated

Put squash halves, flesh sides down, on baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion, garlic and sage in butter with salt and pepper to taste over medium heat, stirring for about 5 minutes, or until onion is golden brown.

Let onion mixture cool slightly and add to squash. Add the Parmesan and goat cheese and stir well to combine. This filling can be covered and refrigerated for several days or freeze for future use.

Brown Butter Sauce

1/4 cup unsalted butter
2 tbsp minced shallot
1 tbsp minced garlic

1 tsp ground sage

1 tsp fresh lemon juice

Heat butter in a heavy saucepan over moderately high heat, about 3 minutes. Add shallots, garlic and sage to butter and cook, stirring, until shallot and butter turns a deep golden color, about 1 to 2 minutes. Add lemon juice and remove from heat. Season with salt and pepper if needed and use immediately.

Cioppino (Seafood Stew)

Classic Seafood Cioppino

Mark wanted to make me something special for my birthday this weekend,  so I chose Cioppino. A hearty Italian seafood tomato based soup, Cioppino can include a variety of ingredients. We chose lobster, shrimp, scallops and clams.

If you prefer, you can also add crab meat, mussels, squid, any kind of fish such as halibut, sea bass or salmon,  the possibilities are endless. To keep it authentic, keep the shellfish in the shells. The traditional fish stew is said to have been derived by the Italian fishermen in San Francisco in the 1800's. The name comes from ciuppin, a word meaning "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the days catch.

Ingredients:

6 large garlic cloves, minced

1 medium onion, finely chopped

3 bay leaves

1 tsp dried oregano, crumbled

1 tsp dried hot red pepper flakes

1 1/2 tsp salt

1/2 tsp black pepper

1/4 cup olive oil

1 green bell pepper, diced

3 tbsp tomato paste

1 1/2 cups dry red wine

1 (32-ounce) can whole plum tomatoes, drained, reserving juice, and chopped

1 cup bottled clam juice

1 cup chicken broth

1 lb Dungeness crab, whole

12 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed

½ lb skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces

1 lb large shrimp (16 to 20), tails and bottom segment of shells left intact and deveined

1/2 lb sea scallops, tough muscle removed from side of each if necessary

1/4 cup finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh basil

Directions:

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.

While stew is simmering, hack crab pieces through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces, lobster and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

Serve Cioppino hot in large soup bowls with fresh sourdough bread.

Note: You might want to cover your clothing with a large napkin or bib, this can get messy!

A Guest Post! - Mostaccioli

Mostaccioli- From Arizona!

This here is a guest post recipe from some special people to me. My Aunt Donna and Uncle Joe, or Papa Joe, as he is widely known as, sent me this recipe to share with you. 

 

They have a bunch of kids, (I have a lot of cousins) and a bunch of grand kids, so they make this Italian casserole a lot! 

 

I haven't made it yet, but I am sure you will agree that their photo above looks amazing! I love casseroles that can feed an army, warm your soul, fill you up, AND tastes incredible!

 

Some call it Fall, I call it Casserole Season!

Straight from Aunt Donna; "Here's the recipe Tiffany, but I don't know how much of each ingredient. It's just to your taste and depends on how many people you cook it for! LOL" (you gotta love her!).
 
Mostaccioli 

 

Hamburger, browned

Cooked Mostocciolii pasta, drained

Onion, chopped

Fresh garlic, chopped

Canned diced tomatoes, juice and all

Mozerrella cheese, shredded

Cheddar cheese, shredded

Italian seasoning

Salt, if you want

Bell pepper, chopped

 

• Season hamburger while cooking with garlic and other seasonings.
• Layer hamburger, pasta and canned tomatoes. Then a layer of cheeses.
• Continue layers till all is used.
• Cover with foil, and bake at 350 for about 30 - 45 minutes, use a casserole dish.
• Make several slits in foil for venting. I serve this with salad and garlic bread.

Red Pear Honey Crostini

I was walking through the produce section of our local Windmill Farms and saw a bin of red pears, I just had to grab one. The last time I remember eating any fresh pear I was about 4 years old, not kidding.

My initial intention was to photograph it. Something about the deep red color, it says Fall all over it. I got it home and washed it off then I tried to take the little sticker off and it took half of that beautiful red skin with it. I was devastated. There goes my photo opportunity. Time for plan B.

Since I haven’t really eaten a pear in so long, I wasn’t sure what to do with it, or even how to cut it. Well I just started slicing. And then I tasted it, amazing! I think I had the idea that it was going to be gritty for some reason, but it wasn’t at all, it was soft and incredibly sweet.

Red Pear Honey Crostini

• Heat oven to 400 degrees. Slice some fresh sourdough, drizzle the slices with olive oil, then toast them for about 3 minutes.
• Remove from oven and let them cool for a minute.
• Spread a generous amount of goat cheese and place a few red pear slices on each toast.
• Next, drizzle with honey, sprinkle with red pepper flakes and just a light dusting of ginger powder.
• Place back in the oven for 2-3 minutes or till the cheese gets warm.

Taaduh! You have an easy, delicious, healthy-ish appetizer or snack your friends and family will love!