Friday, February 27, 2015

Brotherly Love and Linguine alle Noce for #FoodNFlix


Elizabeth, of The Lawyer's Cookbook, is hosting this month's Food'N'Flix event. We watched, or rewatched as the case may be, Lady and the Tramp. Click to see Elizabeth's invitation.

Food‘nFlix
This post contains an affiliate link for the DVD at the bottom. 

On the Screen...
Four words: this is a classic. I had no idea that this movie was originally made in 1955. "It's almost as old as Nonna," noted my little one. True! She's a classic, too.

If you haven't seen this, here's the gist - it's a love story where Lady, a pampered cocker spaniel, meets and falls for Tramp, a roguish mutt from the wrong side of the tracks. There are, as with all good love stories, complications. But, in the end, Lady's humans - Dear and Darling - invite Tramp to stay. That's all I'll say. If you haven't seen it, do!

On the Plate...
How could I not make pasta? I mean, it's even on the cover of the DVD, right?? So, I had one of my pasta-making Kitchen Elves help me while I made the sauce. The other one was busy working on a school project.


They were moderately good sports about the photo shoot. I had to do it, right?

"Mom," complained the bigger one, "do I have to?" Yes. C'mon, you love your brother. "Not like that," he objected. Still, he obliged, grudgingly. I know he isn't going to humor me forever, so I'll take it when I can get it.


A quick note about the title: noce typically refers to walnuts in Italian. But since it really just means 'nuts' I went with it. I used almonds and pecans since walnuts are not a favorite in my household.

Ingredients 
Pasta
  • 1 C flour (we used semolina)
  • 1 egg
  • water as needed
Sauce
  • 1 C milk
  • 3 cloves of garlic
  • 1 C raw almonds, chopped
  • 1 C raw pecans, chopped
  • 1 C shredded parmesan
  • 1 C chopped parsley
  • freshly ground salt
  • freshly ground pepper
  • olive oil


Procedure
Pasta
Place the flour in a heap on a piece of wax paper. Create a deep well in the middle of the flour with the egg. Crack the egg into the hole. If you're adding anything in, do it at the bottom of your well...before adding the egg.


Whisk the egg into the flour with the fork.

Add water one tablespoon at a time. Once the dough comes together in a ball, begin gently folding the dough on itself, flattening, and folding again. Once it's firm enough to knead, knead the dough, incorporating more flour, as needed, to prevent the dough from sticking to your workspace.


When you have a cohesive dough ball, set your pasta machine to the thickest setting, usually marked "1". Flatten a piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat two more times. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. Now run the pasta through the machine 1 time on each of the settings 2-6.


Finally, run the pasta through the cutter.Toss the noodles with a little flour to keep them from sticking together.


Sauce
Place the milk, crushed garlic cloves, and nuts in a medium saucepan. Bring the mixture to a boil. then remove from heat and let steep for 10 minutes. Place the ingredients in a blender. Add 3/4 C cheese, 3/4 C parsley, and a splash of olive oil. Blend till smooth.


To cook the pasta, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 2 to 3 minutes.

To serve: drain the pasta in a colander and pour the pasta into large mixing bowl. Add in the nut mixture - one tablespoon at a time - until you get the coverage you want. Toss with a bit of the cooking water and a splash more olive oil. Garnish with a pinch of cheese, a sprinkle of parsley, and some salt and pepper. Pronto al tavolo!


What a fun viewing. Thanks for hosting, Elizabeth. We'll be back in March when Joanne at What's on the List? is hosting. We'll be watching The Quiet Man. Stay tuned for her invitation.

   

All of the Mekenita Salsa Recipes from #TripleSBites

Earlier this month I hosted an 8-day online event celebrating food and romance - #TripleSBites. Along with 19 other bloggers, we shared over 130 recipes.

I wanted to give my readers an easy way to view the recipes from each sponsor. Here are the recipes posted using Mekenita Mexican Grille's Salsa de Casa. Thanks, again, for sending product to the bloggers and for providing a wonderful prize package for our readers!

Check out everything from ceviche to risotto. These recipes are listed in alphabetical not chronological posting order. Enjoy!

All of the Mekenita Mexican Grille Recipes...



Thursday, February 26, 2015

Matcha-Chocolate Chip Blondies

No story, really. I was craving something sweet and had ingredients to whip up these green-hued treats. I also love that it's a one pot, one bowl, and one baking dish creation.


Ingredients
  • 1 C organic granulated sugar
  • 1/2 C butter, melted
  •  2 eggs, lightly beaten
  • 1-1/2 C flour (I used a whole wheat pastry flour)
  • 1/2 t baking powder
  • 3/4 C semi-sweet chocolate chips
  • 3/4 C chopped raw pecans
  • 1 T matcha green tea powder

Procedure
Preheat oven to 350°F. In a large bowl, combine the sugar, butter, and eggs just until blended. Combine the flour, baking powder, and matcha; add to sugar mixture. Fold in chocolate chips and nuts.

Spoon into a greased 8" x 8" baking pan and spread with a spatula to reach the edges of the pan. Bake for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.

All the Pirate Jonny's Recipes from #TripleSBites

Earlier this month I hosted an 8-day online event celebrating food and romance - #TripleSBites. Along with 19 other bloggers, we shared over 130 recipes.

I wanted to give my readers an easy way to view the recipes from each sponsor. Here are the 10 recipes posted using Pirate Jonny's Syrena's Seduction Sauce. Thanks, again, for sending product to the bloggers and for providing a wonderful prize package for our readers!

Check out everything from tostadas to kimchi. These recipes are listed in alphabetical not chronological posting order. Enjoy!

All of the Pirate Jonny's Recipes...



Wednesday, February 25, 2015

Parmesan-Peppercorn Biscotti for #Tarasbiscottibaby


Tara of Tara's Multicultural Table is having had a baby! Congratulations, Mamma ! Both are happy and healthy though the baby did decide to come a wee bit early.


In typical foodie fashion, her virtual baby shower is all about food - biscotti to be exact. Thanks for hosting, Lauren of Sew You Think You Can Cook.

I've done a fair share of sweet biscotti - Spiced Chestnut Biscotti, Birthday Biscotti, Chocolate-Dipped Pumpkin Biscotti, and even a Chocolate-Kalamata Cantucci. But, given my bent for experimenting and my decided lack of a sweet tooth, I opted to go savory. No real surprise there, right?

Biscotti, in Italian, simply means 'twice-cooked.' The second baking gives these savory biscotti a beautiful crisp texture while the parmesan adds a richness and the peppercorns lend a piquant bite. Yum.


Ingredients
  • 1/3 C melted butter
  • 3 eggs
  • 1 C whole milk ricotta
  • 3-1/2 C white whole wheat flour
  • 1 T baking powder
  • 2 C shredded parmesan + more for sprinkling
  • 2 T whole peppercorns (I used a mixture of white, pink, black, and green)

Procedure
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Grind peppercorns to a powder. I started with a mortar and pestle, ended up using my coffee grinder

In a large bowl, mix together butter, eggs, and ricotta. In another bowl, combine flour, baking powder, and pepper; mix into egg mixture to form a stiff dough. Knead in parmesan.

Divide dough in thirds, and shape each piece into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1-inch thick. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. Reduce oven temperature to 325 degrees F


When cool enough to touch, cut into 3/4-inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 15 minutes on each side, or until toasted and crispy. To finish, sprinkle with more shredded cheese and a dash of pepper. Bake for a final 10 minutes.


Congratulations...and cheers for new babies. Thanks, Lauren, for hosting such a great event.

Here are the rest of the party participants!

Biscotti Bites from Nicole at I am a Honey Bee
Parmesan-Peppercorn Biscotti from Camilla at Culinary Adventures with Camilla
Spa Water from of Dorothy at Shockingly Delicious

All the Out of the Weeds Recipes for #TripleSBites #sponsor

Earlier this month I hosted an 8-day online event celebrating food and romance - #TripleSBites. Along with 19 other bloggers, we shared over 130 recipes.

I wanted to give my readers an easy way to view the recipes from each sponsor. Here are the recipes posted using Out of the Weeds's Beet Vinaigrette. Thanks, again, for sending product to the bloggers and for providing a wonderful prize package for our readers!

Check out everything from roasted ahi to salad. These recipes are listed in alphabetical not chronological posting order. Enjoy!

All of the Out of the Weeds Recipes...



All the Kitchen IQ Recipes for #TripleSBites #sponsor

Earlier this month I hosted an 8-day online event celebrating food and romance - #TripleSBites. Along with 19 other bloggers, we shared over 130 recipes.

I wanted to give my readers an easy way to view the recipes from each sponsor. Here are the 10 recipes posted using Kitchen IQ's V-Etched Spice Grinder. Thanks, again, for sending product to the bloggers and for providing a wonderful prize package for our readers!

Check out everything from dumplings to rice bowls. These recipes are listed in alphabetical not chronological posting order. Enjoy!

All of the Kitchen IQ Recipes...



Toad in the Hole

I had some leftover sausages from the dish I was going to make for Carnevale. And I wanted to try something new (to us). I remember seeing a photo of Toad in the Hole and decided to give it a go.


The origin on the dish's name - Toad in the Hole - is somewhat disputed. The explanation that resonates with me: it resembles a toad sticking its head out of a hole. This was a hit for seventy-five percent of the family. The Enthusiastic Kitchen Elf said: "It's too eggy - and there isn't enough flavor." But, heck, it was easy. And, for the record, I thought it had plenty of flavor. I read several different version of this recipe before coming up with this process. Note: this is my variation; it's not ultra-traditional.

Ingredients
  • cooked sausages (ours were chicken andouille - remember...I wrote non-traditional!)
  • butter for greasing pan
  • 1¼ C milk (I used whole milk)
  • 3 eggs, lightly beaten
  • 1 C flour (I used a white whole wheat)
  • freshly ground salt
  • freshly ground pepper
  • sprigs of fresh rosemary

Procedure
Slice sausages into thirds. Butter your baking dish - we used a 9" x 13" - and place the sausages in the dish. I stood them a few of them on their cut end so that, like a toad, they sat upright. 

Preheat oven to 425° F. Whisk milk and eggs together until well-combined. Fold in the flour and whisk until there are no more lumps. Let rest for 10 minutes.

Pour batter into baking dish, around the sausages. Sprinkle with freshly ground salt and pepper. Scatter pieces of fresh rosemary over the top. Bake until golden and set, approximately 25 to 30 minutes. This is traditionally served with an onion gravy. I served it with a warm beet-kale relish.

Share Buttons