Monday, June 27, 2011
This one combines three of my favorite tastes with a healthy(?) prepared pizza crust.
The Pizza: Using a store purchased whole wheat pizza dough,I spread it with crushed garlic,olive oil, grated Parmesan and heated according to directions. While it was baking, I sauteed prosciutto and pine nuts in a tad of olive oil.When the pizza crust was finished I topped it with the prosciutto, pine nuts, fresh arugula and more grated Parmesan.
A nice late spring meal!
Monday, June 20, 2011
Trying to make up for neglecting my blog and the few followers I have, so here is a second entry today.
This dish was inspired by the array of dried mushrooms at my favorite grocer, the pasta memories of Italy and the recently enjoyed morels picked by the owner of a local restaurant...yes he scours the fields, picks them and prepares them himself for his restaurant guests. A very small plate is pricey, but well worth it, particularly with a nice great Cabernet. But now to my sauce.
Entree: Pasta with Mushroom Sauce. I soaked morels, chantrelles,and porcini mushrooms in hot water. I sauteed shallots,garlic, cremini and shitake mushrooms in olive oil and a tad of butter. When the dried mushrooms were ready I mixed them in. I added chicken broth, Madeira, chicken demi glace and reduced the liquid.
As the bucatini was draining I added a tad of butter and a tablespoon of half and half to the mushroom sauce and seasoned with fresh ground black pepper and mixed in chopped basil.
Side: Broccolini. The broccolini was steamed in chicken broth.
Wine: Two, a wine recommended by the restaurateur that I mentioned above.
It was one of those meals, that reminded me of why I taught myself to cook, and why I make the food that I like. No, it is not just about me...really. Fortunately my husband shares my tastes in food and he truly enjoyed this dish (good thing)!
I am back....I did miss you. A few folks have actually asked me for some fish recipes so here is a very simple one. At least simple for me because instead of chopping ingredients for a typical bruschetta, I used West Point Market Salsa. The grocer's salsa is tangy and fresh tasting. It includes tomato, green chilies, jalapeno peppers,, onion, garlic, bell peppers, strawberries, cilantro, balsamic vinegar, lime juice and salt and pepper.
Entree: White Fish. I used a flounder, but have also done with talapia or orange roughy. I coated it with panko crusts and baked.
Side: Asparagus with Prosciutto. As the asparagus was roasting I sauteed prosciutto bits and diced shallots. I drizzled a little olive oil over them before serving.
Wine: Hop Kiln Thousand Flowers
Wednesday, June 1, 2011
I am still here. I have not abandoned my followers, but then no one has been knocking at my blog to see where I am. Once winter finally left, not so many weeks ago, the rains came and now it is summer heat. I have to admit my busy work schedule kept me distracted. And then there is the golf course that calls out in between. So please know I will be back at you very soon with some new dishes that I have created and some old favorites revised.