pasta with baby artichokes (orecchiette con carciofini)
May 9, 2013 § 37 Comments
The majority of my dinner inspiration occurs while taking a stroll through the produce area of the market. On this visit I came to a halt in front of the baby artichoke arrangement. Instantly I knew I was going to try them in a sauce for pasta. 
Never having prepared baby artichokes before I knew with a little trimming you may eat the whole thistle. After a little research I found it is very necessary to soak your trimmed artichokes in lemon water, otherwise they turn an unsightly brown hue. I read a couple of appetizing sautéed baby artichoke recipes and came up with an idea. Shallots instead of onions. Herbs from the garden. And one of my favorite pasta sauce ingredients, pancetta.
This is very simple and not too rich. The three herbs really give it a fresh spring-like flavor. For this dish I chose orecchiette because it is my son’s favorite. He calls them hard hats.
Ingredients
- 12 baby artichokes, cut the tops and stems off and pull off any thicker outer leaves
- 1 lemon, halved
- 4 shallots finely chopped
- 4 cloves garlic, finely chopped
- 1/4 pound pancetta, diced
- 1 cup dry white wine
- 1 pound orecchiette pasta
- handful parsley, finely chopped
- handful mint, finely chopped
- handful basil, finely sliced
- freshly shaved grana padano parmesan
Method
Squeeze your lemon into a large bowl of water and drop the lemons in too. As you are slicing your artichokes add them to the bowl so they do not turn brown.
Bring a large pot of water to boil for the pasta.
In a large skill, over medium heat add your olive oil and pancetta and cook until brown. Add shallots and garlic and cook another 4 or 5 minutes. Drain the artichokes and add them to the skillet. Raise the heat to medium high and cook until the edges have turned a nice golden brown. Add wine and reduce. Cover pan, lower the heat to simmer and cook another 8-10 minutes. Season with salt and pepper to taste.
While pasta is cooking chop the parsley and mint together. Slice the basil into little strips.
After your pasta has cooked and before you drain, reserve 1/2 cup of your pasta liquid.
Stir the reserved pasta water into your artichoke sauce and bring to a soft boil. Add drained pasta and parsley to the sauce and toss to combine and coat well. Turn off heat. Serve right away topped with cheese and basil.
Serves 4
buon appetite.
roquette salad
May 6, 2013 § 16 Comments
Here is a very nice salad recipe I think you will enjoy. This tangy dressing was a satisfying alternative to my usual “go to” olive oil and balsamic blend. I think any seed or nut would work well as long as they are roasted and salted first. I had both sunflower seeds and pine nuts in my cache, so I chose sunflower seeds. I kept imagining pumpkin seeds would have been perfect, roasted and salted.
And, of course, along with my new obsession of “putting an egg on top” I just had to include one.
served with a nice glass of dry rose”…
Ingredients
- 3 large handfuls of spring greens….I used arugula
- 1 cup sunflower seeds
- sea salt
- olive oil for coating
- 4 eggs
dressing
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons dijon mustard
- sea salt / pepper
Method
Heat oven to 400°. Line a baking sheet with parchment paper and scatter your seeds, season with salt and pepper and drizzle with olive oil, scrape around with a spatula until well coated. Roast for 15-20 minutes until golden brown. Remove from oven and let them cool.
Make your dressing by whisking all the ingredients together in a small bowl.
Divide your salad greens among serving plates, top with seeds and drizzle dressing over each.
Heat 1-2 tablespoons olive oil over a medium heat in a non-stick skillet. Fry your eggs according to your preference.
Top each plate with a fried egg and serve with dressing on the side.
Serves 4.
buon appetite.
refreshing watermelon mint salad
May 3, 2013 § 19 Comments
I found some nice-looking watermelons at the market yesterday. I realize it is not quite watermelon season here in the Pacific Northwest, nevertheless, once I saw them I decided to pick one up. We were not disappointed at all because it was bright red, juicy and sweet. It is the season for mint. I have been using mint quite a bit because I have it growing as weeds around the side of my house. Here is a recipe for a refreshing fruit salad. I had this salad at a dinner party several months ago. I loved the simplicity of it and minimal list of only three ingredients.
Ingredients
- 1 medium size watermelon, cut in bite size shapes
- large handful of mint, finely chopped
- 3-4 ounces crumbled feta cheese
- sprinkling of salt
Method
Combine all ingredients in a serving bowl. Simple.
Serves 4
buon appetite!
spaghetti aglio e olio stuffed tomatoes (ripieni di pomodoro)
April 26, 2013 § 10 Comments
Long ago I had a friend from from Vicenza Italy who was one of my greatest cooking influences. Every sunday several of us would gather around his table to enjoy perfectly prepared northern italian meals. Undoubtedly I was inspired by his delectable dinners, however, he didn’t “teach” me a thing about cooking. As a young aspiring cook I wanted so badly to be involved in his kitchen. I think he wanted to keep his ingredients secret because he wouldn’t allow anyone near while he was cooking. He would chase you out as soon as you made an appearance. Although he didn’t teach me about cooking, I learned a great deal about food and cookery just by being present around his table.
This recipe features spaghetti with garlic and olive oil, also known as spaghetti aglio e olio. I vividly remember having spaghetti aglio e olio for the first time. I was mesmerized. Up until that point spaghetti for me was tomato sauce with ground meat either cooked in the sauce or made into meatballs. The simplicity of this sauce makes it so easy to throw together. Most of the time I already have all the ingredients in house. In my opinion, the sauce relies on a good quality spaghetti. Try to buy the best brand from Italy you can find.
Aglio e olio is profoundly satisfying served in a large bowl with freshly grated parmesan. Or, ripieni di pomodoro is a pleasing arrangement for guests as a side dish. If you choose to make the tomato stuffed recipe it is best to buy capellini, also know as “angel hair” pasta.
Agio e olio
Ingredients
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- 4 cloves of garlic, peeled and finely chopped
- a few pinches of red chili flakes
- 1/4 cup flat leaf parsley, finely chopped
- sprinkling of fine parmigiano-reggiano
Method
Fill a large pot with cold water and bring to a roaring boil over high heat and add the spaghetti. Cook for 9 minutes stirring occasionally.
While spaghetti is cooking, Heat the olive oil in a large skillet over medium heat. Add the garlic, and chili flakes. Cook until golden and turn off the heat.
Drain the spaghetti and place it into the skillet. Carefully toss the pasta until every strand is coated well. Add the parsley and continue to toss until well incorporated.
Divide into large serving bowls, sprinkle with parmesan and serve right away.
Serves 4.
Follow this recipe if you choose to make the stuffed tomato version.
ripieni di pomodoro
Ingredients
- 1/2 pound capellini
- 3 tablespoons extra virgin olive oil
- 3 cloves of garlic, peeled and finely chopped
- a few pinches of red chili flakes
- 3 tablespoons flat leaf parsley, finely chopped
- sprinkling of fine parmigiano-reggiano
- 4 large beefsteak tomatoes
Method
Heat the oven to 300°.
Fill a large pot with cold water and bring to a roaring boil over high heat .
While you are waiting for the water to boil chop all your ingredients and set aside. Cut the tops of the tomato off 1/4 way down. Scoop out the inside. Set aside.
When the water boils and before you add the capellini, heat the olive oil in a large skillet over medium heat. Add the garlic, and chili flakes. Cook until golden and turn off the heat.
Now add the capellini to the water and boil for 2 minutes.
Reserve 1/2 cup of the pasta water. Drain the capellini and place into the skillet. Carefully toss the pasta until every strand is coated well. Add the parsley and continue to toss until well incorporated. If your pasta seems to be dry add a little of the cooking water to loosen it up and to moisten.
Fill each beefsteak tomato with your capellini aglio e olio. Put the tops back on and bake for 15 -20 minutes until the tomatoes are tender and cooked. Serve promptly with a sprinkling of freshly grated parmesan.
Serves 4.
buon appetite.
coconut sweet potato soup with thai pesto
April 24, 2013 § 12 Comments
There are few things more enjoyable than get togethers with friends and family. This morning I read a book review for a newly published cookbook and without a doubt the book is spectacular. I read a profound quote from the author. He said, his book comes at a time “when home cooking is quickly vanishing from our homes. Americans typically devote a mere 27 minutes a day to preparing meals, with four more minute for cleanup.” This is astounding. Why and how did our culture come to this? My hope is we can get back to the basic values of family and the importance of gathering around the table everyday for a soul nourishing home cooked meal.
This soup is such a pleaser you could confidently serve it for your guests, but make sure you made enough! The texture of the soup is velvety and creamy. The thai pesto complement adds a spicy, herbal, subtle nutty crunch, assuredly to bring a sigh of food bliss.
Ingredients
- 3 tablespoons olive oil
- 2 large sweet potatoes, peeled and chopped into chunks
- 1 red onion, chopped
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable stock
- 2 cups coconut milk
Thai pesto
- 1/2 cup unsalted peanuts, lightly toasted
- 3 garlic cloves, chopped
- 1 tablespoon finely grated fresh ginger
- 1 green chili, seeded and chopped (I used serrano)
- a large handful cilantro
- a large handful mint
- a large handful basil
- 2 tablespoons Thai fish sauce or light soy sauce
- juice of 1 lime
- 1 tablespoon brown sugar
Method
Heat the olive oil in a large pot over medium heat. Add the sweet potato and onion and cook for 15 minutes, partially covered, stirring occasionally, until soft and just starting to turn golden.
Increase the heat to high and add curry paste. Stir until sweet potatoes are well coated. Continue to cook for a few minutes until fragrant. Add the stock and coconut milk and bring to a boil. Reduce heat to low and simmer. Once the potatoes are tender use a hand blender and whizz the soup until creamy and smooth. If you are not using an hand blender, transfer the mixture to a blender and carefully whizz until smooth.
To make the pesto
Put all of the ingredients in a food processor or blender and whizz until you have a chunky paste and the ingredients are all evenly chopped. If you are not using a food processor, finely chop all ingredients, place in a bowl. Add Thai fish sauce, lime and brown sugar and mix well.
Ladle the soup into warmed serving bowls and serve right away. Top with a generous spoonful of thai pesto. I place the leftover pesto on the table. You’ll be going back for more!
Serves 4
buon appetite.
asparagus rice soup with cacio d’roma (minestra di asparagi e riso)
April 22, 2013 § 9 Comments
One of the many reasons to love April is the availability of large tender asparagus, a sure sign of spring. I pick up bushels of asparagus when it is in season. One of my favorite recipes is a quick steam and a drizzle of olive oil and salt for a simple side dish or tossed in a salad.
The weather in Seattle has been gray, rainy and cold now for several days. In weather like this I hunger for soup. Today I decided I would make soup with the asparagus I brought home. To give credit where it is due, I pulled an old italian vegetable recipe book off the shelf…
The asparagus-rice soup recipe I found in Verdura is remarkable. Simple and satisfying. It is a fresh springtime soup. The arborio rice adds a pleasant chewy texture and the cacio d’roma cheese, which melts into the soup gives the soup a satisfying creaminess.
I made a few minor modifications to the recipe. For one, the recipe called for a specific italian cheese, caciocavallo. Caciocavallo is delightfully formed in a ball between two cheese forms and bound together with a rope. You may find it in your specialty cheese market looking like a little teardrop hanging from a horizontal stick or branch. It’s flavor is similar to provolone cheese. Instead I chose cacio d’roma, another lovable southern italian cheese. It’s made of sheep’s milk. Quite mild in flavor, similar to Manchego, with a pliable texture instead of dry. It is considered a very good melting cheese, which is why I chose it for this soup.
asparagus rice soup with cacio d’roma
- 1 pound asparagus
- 8 cups water
- salt
- 3 tablespoons olive oil
- 1 small sweet yellow onion, chopped
- 3 garlic cloves, peeled and finely chopped
- 1/2 cup coarsely chopped italian parsley
- 1/2 cup arborio rice
- 3 ounces cacio d’roma cheese, shredded
Snap off the tough ends of the asparagus. Using a vegetable peeler, peel the asparagus about halfway up the stalk. Cook the asparagus in 6 cups of salted boiling water. When the asparagus is tender but crisp, lift it out of the water. Reserve the water. Cut the asparagus into 1 inch pieces and set aside.
In a large heavy bottom soup pot, heat the olive oil on medium heat and sauté the onion, garlic and parsley for several minutes. Add the rice and coat well. Add the reserved asparagus water and bring to a boil. Cook until the rice is al dente, stirring often. Gently add the asparagus and allow it to warm. Turn the heat off and stir in the shredded cacio d’roma cheese. Serve right away!
Serves 4
buon appetite.
salsa salad
April 20, 2013 § 12 Comments
As a final post of my juice cleanse I am putting up one more raw food idea. This particular juice fast was different from any other cleanse I have experienced. It was remarkably easy. The detox symptoms were unusually mild. My challenges were cravings, wanting to “crunch” and “chew” food, and a dull headache for a full day. The spicy food craving was simple to resolve. We just added chili’s and garlic to the juicer. Then this cheese craving came over me. I love sheep cheese and I wanted a good pecorino! Juicing for detox requires willpower, especially when you love to cook and eat! Let us not underestimate the emotions we have attached to food. I understand our need to acquire, prepare, smell, taste and chew food goes far beyond our basic demand of nourishment. I recognize how eating is such a big part of my life. However, after 8 days of fresh pressed homemade organic fruit and vegetable juice and 5 more days of rice, quinoa, nuts and raw produce, I feel rejuvenated, my mind is clear, and my jeans fit better!! And, I am ready to start cooking again!
Here is a simple spicy salad. We call it “salsa salad” because it is the same ingredients we toss in the food processor when we make salsa (except we leave out the cucumbers when we make salsa). This would be delicious served on rice. We did not add any fat or seasonings. I think some olive oil, salt and maybe a sprinkle of cumin and chili powder would be nice.
Salsa Salad
- 2 large tomatoes, diced
- 1 large or 2 small avocados, diced
- 1/2 cucumber, diced
- 1/2 large or 1 small jalapeño, chopped
- handful cilantro, finely chopped
- 1 clove garlic, finely chopped
- juice of 1 lime
Combine all ingredients in a large bowl and toss.
Lightly serves 2.
buon appetite.
green beans
April 16, 2013 § 3 Comments
Green beans simply steamed, tossed with a drizzle of olive oil and salt makes an ideal side dish. Or, you may spruce them up a little with caramelized shallots. A perfect accompaniment.
Here is a delicious green bean recipe for you. Once a week a platter of steaming green beans is on our dinner table. Green beans are the only “green” vegetable the young man of the house will eat. As a young girl I loved them too. Green beans are agreeable in texture and the natural nutty flavor makes them particularly kid friendly. My mom called them string beans. Back then I recall an unpleasant fibrous string along the edge of each bean. The varietal we buy in the stores today are stringless. They are available year round, with the peak of the season May through October. To check for freshness make sure they are firm and snap when bent in half. Pick up a pound of green beans and four shallots next time you are at the market and cook this recipe. You will be happy you did.
What you will need:
- I lb. green beans, stems pinched off
- 4 large shallots, peeled and thinly sliced
- 3 tablespoons butter
- sea salt and pepper
Method:
Place green beans in a large skillet or large pot and fill with water to cover beans half way. Cover and bring to a roaring boil. Continue boiling for approximate 5 minutes until green beans are tender. I carefully remove one and taste test it. Cook according to your liking. Some like them a little more firm. I prefer them to be tender, yet slightly crisp….al dente. Drain and return to pan. Toss with 1 tablespoon butter until coated.
Meanwhile, in a medium sauce pan, melt 2 tablespoons butter over medium heat and add shallots. Cover and turn heat down to medium low. Cook until golden brown giving the pan a little shake now and then. Cook approximately 15 minutes.
Transfer green beans to a serving dish, top with shallots and a sprinkling of sea salt and pepper.
serves 4
buon appetite.
juice
April 13, 2013 § 5 Comments
Once a year we immerse ourselves into a “juice only” week. We have been doing this for several years and always have tremendous results. By the end of the week we have a new outlook on our eating habits, our digestive system had a break, and we are feeling a bit lighter. We figure after a year of eating, drinking, ibuprofen, and more than likely other types of chemicals, it feels right to cleanse the body.
Last week I went to the market and came home with bags of fresh organic vegetables and fruits. Fresh juices are full of antioxidant goodness! Antioxidants bind toxins and carry them out of the body. Our reason for juicing is to rid ourselves of toxins, therefore we spend a little more and buy organic. When we leave the house we use one quart mason jars to tote the juice with us. Typically we drink 3 quarts during the day and one in the evening, for a grand total of one gallon of fresh juice each day. For fun I am posting a few of the juice blends we have enjoyed. Believe me, I am looking forward to firing up the stove again!
fruit juice:
- 2 fuji apples
- 1 orange
- 4-5 carrots
- 5-6 strawberries
fruit juice:
- 1/2 pineapple
- 2 limes
- handful of spearmint greens
vegetable juice
- 1 large tomato
- 1/2 cucumber
- 1/2 jalapeno
- handful basil
- handful spinach
- 2 garlic cloves
- handful of romaine lettuce
happy juicing!
oven roasted beets
April 11, 2013 § 10 Comments
I have a delicious beet recipe for you today. When I first started cooking beets I thought you had to peel, slice, then boil them in a covered pot until tender. Very time consuming and not exactly easy, especially peeling them. Then I learned the “real” method for cooking beets. Poke a few times with a fork, wrap in foil and roast. When using this method, the flavor is held in the beet and not dissolved in the boiling water. The skins peel easily after roasting. It is wonderful how the whole plant, root and all is edible. We enjoy adding the greens to a salad, or steam/sauté them as you would a bunch of chard. I have had guests around my table who never liked beets until trying them roasted. For a simple way to eat beets you may bake, peel, slice, then drizzle olive oil over them and a little sprinkling of sea salt. This is wonderful in a salad or served as a warm side dish. Or, consider adding a little goat cheese and nuts. Very delicious.
What you will need:
- 3 medium-large size beets
- 3 tablespoons olive oil
- 1/3 cup walnuts or pecans-toasted
- 2-3 ounces chavrie goat cheese
- salt
- foil
Preheat oven to 450°. Using a fork, poke several holes in each beet and wrap with foil. Place in oven on a baking tray. Set timer and bake for 1 hour.
Meanwhile, toast your nuts of choice by placing in a non-stick skillet on medium high heat. Occasionally move the nuts around by shaking the skillet and/or using a spatula until toasted, approximately 10 minutes.
When beets are ready, use a fork to test their tenderness, Make sure the fork pierces the beet easily. Unwrap them and allow them to cool just enough to handle. Using a paring knife, peel each beet. Slice them in your desired shape and place in a bowl. Drizzle with olive oil, sprinkle a little salt, top with chavrie and toasted nuts.
Serves 4, as a side dish.
buon appetite.
COTTAGE GROVE HOUSE 