The Aftermath

Halloween Recovery = Pasta Athena.

Well friends, Halloween is over. Decorations are coming down. The litter is off the lawn. The grass is rebounding from a hoard of spiked heels tromping through. The recycling bins are overflowing. Excessive makeup and hairspray have washed away. The neighborhood is quiet. My head has stopped spinning.

Labor of Love

Butternut Squash Gnocchi with Whiskey Cream Sauce.

Human beings are fairly predictable. We generally do things for others, for one of two reasons--to GIVE or to GET. It doesn't really matter what the action is; giving or getting is always the underlying motivation.

Meant To Be

Pappardelle Alle Vongole.

I'm a sucker for a classic romance. I don't read a whole lot of current "chic lit" unless it comes highly recommended by a friend. But certain novels that were required reading in my high school literature class, have a close-to permanent position on my nightstand! I won't list them, as to not further peg myself as a sappy daydreamer.

I equally enjoy sitting down with couple-friends and hearing, or rehearing, the story of how they met. Some people were obviously just meant to be together! You can try to take all the "mush" out of it, if you want, telling yourself it's just happenstance. But I'm a big believer in DESTINY. It seems to me, that just believing your life has a purpose, can often bring about good things!

My husband and I were destined to be together. Of course, we could have married other people, but I'm fairly sure the world would be teetering off it's axis if that had happened! The hubs would tell you, in his most Forrest Gump-like voice, "We's like peas and carrots." He is the one person that I'm fully willing to put up with ...'til death do us part. And better yet, who is willing to put up with ME! He makes me laugh when I'm sad, and listens to my rants--even when I'm dead wrong. Then only attempts to correct me when he knows I'm ready to hear it. He is my best friend. I am a very lucky girl!

As with people, some things were just meant to be:  robe and slippers, popcorn and movies, campfires and marshmallows, eggs and bacon, peanut butter and jelly, the list goes on and on. Classic combinations are comforting. A perfect pair creates a certain feeling of warmth and momentary bliss that leads to the making of memories. Our memories give the duo longevity, and in some cases, birth a legend.

Here is a classic combo that's withheld the test of time. Pappardelle Alle Vongole is a legendary marriage of  pasta and clams. A rich, full-bodied dish with bright citrusy undertones. The noodles soak up the essence of the garlic, wine and delicate clam juices to create a true Italian masterpiece! It's traditionally made with spaghetti, but I had these fat pappardelle noodles that were just begging for clams! I couldn't say no to them. This dish is quick enough for a mid-week family meal, and dressy enough for a dinner party. Get ready to experience love at first bite!

Sommer

Pappardelle Alle Vongole

1 12-16 oz. package of dried Pappardelle (or any long pasta)
¼ cup olive oil
½ cup chopped pancetta
2 shallots, sliced thin
4-5 garlic cloves, chopped
2 lbs. fresh littleneck clams, well cleaned
1 Tb. chopped fresh rosemary
¼ tsp. crushed red pepper
1 tsp. lemon zest
¾ cup dry white wine
1/3 cup heavy cream
¼ cup grated parmesan cheese
*Garnish with chopped parsley

Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots. Saute for 1-2 minutes, then add the garlic and rosemary. Saute another 1-2 minutes.

Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pappardelle in the boiling water.

Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until just “al dente”.

Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. Make sure to reserve a little pasta water. Stir the pasta and cook another 1-2 minutes. Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didn’t open.

Plate and garnish with parsley. Serve immediately. Serves 4.

*You could lighten this dish by reducing or removing the heavy cream.

A Family Favorite

It's the dish that always bring a smile to the faces of children and grownups alike. Classic and comforting, the perfect meal to end any sort of day. Stuffed Ricotta Shells with Marinara. Simple. Completely void of elegance; this humble dish delivers a big impact!

Creamy, savory, a touch of spice...I'd bet money even your pickiest eaters will ask for seconds!

Stuffed Ricotta Shells

1 Tb. olive oil
20 jumbo pasta shells (half a 12 oz. box)
1 pinch of crushed pepper flakes
3 cups homemade marinara (or one large jar)
1 15 oz. container of ricotta cheese
2/3 cup parmesan cheese
1 egg
2 Tb. chopped Italian parsley
1 tsp. chopped fresh rosemary
¾ tsp. salt
½ tsp. pepper
½-1 cup mozzarella cheese

If making your own marinara, follow the instructions below. Add 1 pinch of crushed red pepper to the homemade or jarred sauce.

Lightly oil or spray a 9X13 pan and set aside. Preheat the oven to 350*. Bring a large pot of salted water to a boil. Partially cook pasta shells in water—4-6 minutes. Strain the shells and lay on the pan.

Mix the ricotta, parmesan, egg, parsley, rosemary, salt and pepper together in a medium bowl. Fill each shell with 1-2 Tb. of the cheese mixture.

Spoon the sauce on and around the shells. Top with mozzarella cheese. Bake until bubbly and golden—about 25 minutes. Serves 4-5.

*I like to make this marinara in double and triple batches. Then I freeze some and pull it out when I need it!

Basic Marinara
2 Tb. olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 Tb. fresh chopped thyme (2 tsp. dried)
½ carrot, finely grated
1 28 oz. can crushed or diced tomatoes
Salt and Pepper

In a medium sauce pan; heat olive oil over medium heat. Add the onions and carrots, saute for 8-10 minutes. Then add the garlic and thyme and cook another 5 minutes.

Add the tomatoes and bring to a boil. Lower heat and cook another 20 minutes to thicken. Salt and pepper to taste. Makes 3 cups.

Stuffed shells are easy to freeze--make a double batch and wrap some up for next week!

The Long And Short Of It

I love to leisurely putz around my kitchen on the weekends. We make huge breakfasts that we don't serve until almost lunch time, we bake cookies, and we eat dinners that take 1 1/2 to 2 hours to prepare. It's fun to do that sometimes.

On weeknights however, I often find myself rushing around trying to throw together a healthful and appealing meal, before kiddie bath time, stories, and bed. In the last few years many of my glacial recipes have mutated into what I call "mommy recipes." These are meals that I've found short cuts to reduce the prep and cooking time. Often these are the recipes I teach in cooking class because I realize not all the ladies like to spend all day in the kitchen as I do.

Here are a few ideas to save time:

Have your butcher prep your meat while your shopping--that IS their job, you know. They will do just about whatever you ask...take the bone out of chicken breasts, but leave the skin on, remove fat, butterfly your fish, slice meat to your desired thickness, even chop a roast into stew chunks for you!

Make sauces in large batches and freeze for later, OR buy good quality jarred sauces.

Prep your veggies on grocery day before you put them a way, OR buy pre-cut veggies.

I know time-saving items can effect the grocery bill a little. But I find myself feeling that 40 more minutes of cooking time is worth the extra $1.50 difference between a jar of good organic marinara and the ingredients it would take for me to make it. Sometimes...

Here is a recipe I occasionally make into a "mommy recipe." It is inspired by our favorite Italian restaurant in Tulsa, OK--Mary's Trattoria. It's a cozy little restaurant. With old family portraits on the walls and doilies covered with oil cloth on the tables; it reminds me of a mom and pop shop you'd find it Little Italy. The food has a very homey quality. I LOVE their version of Chicken Cacciatore...simple and hearty. When we moved, I weaseled the ingredient list out of the owner. I have played with the proportion enough now that think I've got it!

I'll try to explain both methods, long and short.


Chicken Cacciatore

Ingredients:
12 oz. thinly sliced mushrooms
4 boneless chicken breasts
¼ cup flour
3 Tb. butter
3 Tb. olive oil
4 cloves of garlic, minced
1 cup dry white wine
3 cups marinara (homemade or jarred)
1 lb. spaghetti
Fresh basil or parsley for garnish

*If you are going to make your tomato sauce from scratch, make it first. You can prep everything else while it's simmering. The recipe is below!

Heat a large pot of salted water over high heat for the pasta. Heat your largest skillet over medium-high heat. Add 1 Tb. of oil and 1 Tb. of butter to the skillet. Saute the mushrooms until they are soft and brown--10 minutes, then remove them from the skillet.

Sauteing the mushrooms first gives them a more concentrated earthy flavor and better color. But, if you are in a hurry, skip this step and throw the raw mushrooms into the sauce later!




Butterfly and separate chicken breasts.

To skip this step you can buy chicken "cutlets" at the store, which are thinner slices of chicken breast.



Salt and pepper both sides of each piece of chicken; then rub with flour.




Add 2 Tb. of butter and 2 Tb. of oil to the skillet and wait until butter is melted before adding chicken to the skillet. Saute’ chicken 1-1 ½ minutes per side; then add wine and garlic. Cook chicken in wine for another 3 minutes.




Remove chicken from skillet and tightly cover with foil to keep warm. Add the mushrooms and 3 cups of marinara to the skillet and simmer for 10 minutes—stirring regularly.



Meanwhile, add pasta to the boiling pot of water for 6-8 minutes—then strain.



Serve with the sauce over the pasta and chicken. Serves 4.




*If using jarred sauce, choose something thick, herby, and slightly sweet. Taste the sauce before adding it to determine if you need to throw in a tablespoon of sugar and 1-2 tsp. of herbs.

Basic Marinara

2 Tb. olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 tsp. dried thyme (or Italian seasoning)
½ carrot, finely grated
1 28 oz. can crushed or diced tomatoes
Salt and Pepper

In a medium sauce pan; heat olive oil over medium heat. Add onion and cook for 8-10 minutes. Add garlic, thyme and carrots and cook another 5 minutes. Add tomatoes and bring to a boil. Lower heat and cook another 20 minutes to thicken. Salt and pepper to taste. Makes 3 cups.