Sausage and Zucchini Carbonara

  The other day, while lazing on the couch with my iPad, I thought it was a grand shame I had all these interesting cooking apps, and I've not tried many of recipes in them.  Taking a few minutes to browse and swipe, this marvelous dish popped up on Jamie Oliver's app.  Italian sausage.  Zucchini.  Bacon.  Lemon Zest.  Pasta.   Yeah, I was goin' have to make this one, and you might, too.  This recipe says it serves 2 - well, those servings are very generous.  I'm thinking with a salad served along side, more like 3 or 4.

Sausage and Zucchini Carbonara
Serves 2-4


Ingredients
3 Italian sausages
2 slices of bacon
8 ounces dry spaghetti (recipe called for 9, but boxes around here come in 8 & 16.  Sorry, Jamie)
2 egg yolks (use the whites for breakfast in the morning, or freeze them)
1 medium zucchini
1/2 cup heavy cream
zest from 1/2 of a lemon
2 ounces freshly grated Parmesan cheese, divided
a small bunch fresh Italian parsley (about half a bunch sold by my store)
Olive oil
Salt and pepper

  In a stock pot, or other pot large enough to boil the pasta, add lots of water and a little salt (around 2 teaspoons.)  Put the pot on the stove to boil.  Now is a good time to do your prep work.  Chop the parsley finely, and set aside.  Trim off the ends of the zucchini.  Cut the zuke in half, lengthwise, and repeat for each half.  Now you should have 4 nice spears.  Slice up the quarters, and set aside.  Chop the bacon into small pieces.  Put a large frying pan on the stove with a little bit of olive oil on medium heat to warm.  Here's the fun part - you are going to make meatballs out of the Italian sausage.  With a sharp knife (paring knife works wonders for this), slit the sausage casing and squeeze out the sausages.  Wet your hands and pull each sausage apart into 6 chunks.  Roll each chunk into a mini meatball.  You should end up with about 18 little guys.

  By now, the pasta water should be boiling.  Add the pasta and cook according to package directions, making sure to stir from time to time, to keep the pasta from sticking.  Add the meatballs to the hot pan, and saute them for about 6 minutes, or until brown all over.

  While the pasta is boiling away and the meatballs are becoming golden brown and delicious, start putting together the sauce.  In a large mixing bowl, whisk together the egg yolks and cream.  When those are thoroughly combined, whisk in the lemon zest and half of the grated Parmesan.  Add in most of the parsley to the egg mixture and stir.  Set aside.

  When the meatballs are brown, add in the zucchini slices and bacon to the frying pan.  Continue to saute until the bacon is cooked.

  The pasta should be finishing up about this time.  Carefully ladle out a cup of the pasta water and set aside.  This will be used to thin out the sauce later, if desired.  Drain the pasta in a colander.  Once drained, add the pasta to the large mixing bowl with the egg mixture.  Toss the pasta all around with tongs.  The heat from the pasta will cook the eggs and melt the cheese.  Pour the pasta and sauce into the frying pan with the meatballs, zucchini, and bacon.  Toss everything together; if the sauce is too thick for your liking, add in some of the pasta's cooking water until the consistency you desire.  Plate up the pasta and top with more of the parsley and Parmesan.  Enjoy!

BLT Benedict with Avocado-Tomato Relish

  I'll admit it, I've been in a bit of a funk lately.  So, when sorting through some digital pics recently, I realized I had a few things I've not posted here yet.  Bacon, eggs, avocado, and tomatoes....who could resist?  I couldn't when I saw this recipe in Southern Living's March '11 issue.

BLT Benedict with Avocado-Tomato Relish

Ingredients
1 cup cherry tomatoes, halved
1 avocado, diced
1 tablespoon chopped fresh basil
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Salt & Pepper to taste
1 tablespoon red wine vinegar, divided
6 large eggs
1/4 cup mayonnaise
6 thick slices of bakery bread
3 cups of your favorite lettuce mix
12 cooked bacon slices

  We're going to start off by making the relish - combine the grape tomatoes, diced avocado, basil, garlic, olive oil, salt, pepper, and 2 1/2 teaspoons of the red wine vinegar in a small bowl. Set aside until you are ready to assemble the benedicts.

  Poach the eggs - Fill a large saucepan with 3 inches of water. Bring the water to a boil and reduce the heat until the water steadily simmers lightly. Add the 1/2 teaspoon of red wine vinegar; this will help the egg whites curl around the yolks as the eggs poach. Break the eggs, one at a time into a small bowl, and slide them into the simmering water. Simmer for 3 to 5 minutes, or until they are done to your liking. Remove the eggs with a slotted spoon.  Or, if you have an electric food steamer with a rice bowl, you can cheat like I do, and poach your eggs in it.  *wink*

  Assembly - Spread a layer of mayonnaise on one side of the toasted bread. Add about 1/2 cup of lettuce, 2 slices of bacon, followed by one poached egg on top of each toast slice. Top with the relish and enjoy!

A Blast from the Past

"What is patriotism but the love of the food one ate as a child?" - Lin Yutang

  We live in a world full of food trends.  Food trends?!  Who would have thought as a younger self we would be in a time where we see food as being trendy.  In a day of constant flux, sometimes we forget the past.  The New York Public Library is looking to preserve our food history, and they would certainly appreciate any help they can get.  Got a minute?  Have more?  Then check out this link:  menus.nypl.org

  The NYPL is in the process of transcribing historical menus, and they need a helping hand.  This past week, I've been transcribing when I have a few spare moments of idle time.  And, it has been very interesting.  Menus from the 1800s-1950s, from railways to the Waldorf, all sorts of cuisines...all of these dishes and drinks are being put into a searchable database.  Who cares?  Chefs seeking inspiration, historians, authors looking to add that last detail that sucks you in...the every day person who is just plain ol' curious.  Personally, I'm looking forward to seeing how this project develops. 

  The process is very easy.  Pick a menu that looks interesting and look for stuff you can eat, drink, or in some cases, smoke.  Click on the first letter of the line, and you'll be taken to a screen where you can type in what you see and the price.  Keep in mind, many are written in a time when most prices were under a dollar so that 40 on the menu is .40, not $40.  And that's pretty much it!   But as a first time user, I highly recommend reading the Help section (http://menus.nypl.org/help).  It will give you a clear idea on how to enter some items properly for the database. 

  I hope I've piqued your interest, and you'll take a few seconds to at least swing by to see what it is all about!

Still Kickin'

  I'm still alive and kickin', despite the lack of posting.  I deeply apologize, but man, the school year has started, and I've had to hit the floor running.  We're already more than 3 weeks in!  

  Still cooking, and my newest object of obsession is.... *drumroll*  meals and desserts for two.  I'm really having hits and misses on the dessert area.  I hope to start sharing some of my experiences with you fine folks soon.  So, sit back, pour a glass of tea, and relax.  I'll be back in action before you know it!

Who Loves Ya, Honey?

  Alright, let's see what new project we can start.  I still have some of those great vanilla beans I ordered - and this time, I'll share my source, later in the post.  I've been browsing, asking for suggestions, and some wonderful gals over at the Kittencal's Kitchen forums what to do with my vanilla bounty, and Swedish Chef and MaMere suggested this magical elixir called Love Honey. I headed over to check it out, and it sounded fantastic.  So guess what we're making today? 

  Love Honey!  This recipe has been scaled up for 12 oz from the original 8 oz, and I'm leaving out the cardamom from the source recipe.  I don't have anything against cardamom, mind you.  I just do have a thing against paying $8.50 for a bottle when I just need a pinch.  To check out the original, go visit EdsGirlAngie's recipe here: http://www.food.com/recipe/love-honey-110383

Love Honey

Ingredients
12 oz honey
3 cinnamon sticks, broken in half
1 1/2 teaspoons whole cloves
2-3 pieces of lemon rind
1 vanilla bean
3/8 teaspoon ground ginger

  In a small pot, pour the honey.  Heat over low heat for just a minute or two.  In a jar, or in my case - honey bear, put the spices in.  Pour the slightly heated honey over the spices and seal tightly.  Store for 3-4 weeks before using to let the flavors blend.

Notes - Just a word on how I prepped my vanilla bean and lemon rind.  As per MaMere's advice, I took a sharp knife and just scored my vanilla bean with about 4 slashes.  And the lemon was done simply with a vegetable peeler, just taking the yellow rind.  Once you get down into the white pith, you begin to get very bitter flavors.  I enjoy a lemon flavor, so I went with 3 strips for my honey bear.

  The hard part? Waiting.  I'm really curious to how this tastes.  The spices were rich and heady just putting them into the container.

~~~~~~~~~~~~~~~~~

  Now back to the first vanilla project we started.  We're at day 21!  Wanna see how it's progressed?

  Seven days into our vanilla extract mellowing, and wow!  Look how much color our vodka has taken on.  It's becoming a lovely amber shade, and more beans have come away from the pod during the jar's weekly shake.  I was pleasantly surprised how it is matured already; I was not expecting to see this kind of coloring this early in the process.

  Today marks week 3.  The color has become richer and darker as time as passed.  I bet the flavor has, too!  Patience, grasshopper, patience.

~~~~~~~~~~~~~~~~~

  I realized much later after my post where I started my vanilla extract, I forgot to give you links to my supplier.  I purchased my vanilla beans on Ebay.  Yep, Ebay.  Now, hold up.  This is a very reputable vendor, that comes highly recommended: Vanilla Products USA.  They also have a website storefront, as well.  Vanilla Products actually has 2 separate stores on Ebay - one for vanilla, and the second for other things, although, there are some smaller packages of beans on the second account, which is where I bought my dozen Tahitian beauties.
http://stores.ebay.com/Doylestown-General-Store  (Seller - greenerdogjr)
http://stores.ebay.com/Vanilla-Products-USA  (Seller - vanillaproducts)
http://www.vanillaproductsusa.com/

Creamed Chicken with Cornmeal Biscuits

  This is a fine example of Southern comfort food.  Simple milk gravy and chicken are plenty fine, but the cornmeal cheddar biscuits really make this one a keeper.  The slightly sweet biscuit has a wholesome tooth from a bit of cornmeal, and the cheddar rounds it all out.

Creamed Chicken with Cornmeal Biscuits

Ingredients
1 pound boneless, skinless chicken breast, cubed or shredded
1 tablespoon vegetable oil or cooking spray
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups milk (I use whole for this part)
3 cups baking mix (like Bisquick or Pioneer Brand)
3/4 cup plain yellow cornmeal
1/2 cup shredded sharp cheddar (2 ounces by weight)
4 1/2 teaspoons sugar
1 cup low-fat milk (I use skim)
flour for dusting

  Preheat your oven to 400°.  I like to start this recipe off by making the biscuits first, so I can keep my attention when we start making the gravy.  In a large mixing bowl, add the baking mix, cornmeal, cheddar, and sugar.  Give it a good mix and pour in the 1 cup of low-fat milk.  Stir the biscuit dough, just until moistened.  The dough will come together when you knead, which is our next step.

  Sprinkle some flour out on the surface you are going to use to knead the dough.  Turn the dough out of the bowl on to the floured surface and knead the dough about 8-10 times.  Pat or roll out the dough so that it's about 1/2 inch thick.  Find a 2 1/2 inch round cutter and dip it into some flour and begin cutting out the biscuits.  I find 8 biscuits are a perfect fit for my 10 inch pan.

  Now we can turn our attention to the chicken.  In a small mixing bowl, put the chicken, flour, salt and pepper.  Toss until all the chicken is coated.  Take a oven-proof skillet, like cast iron, and heat the pan with oil (or spray with the cooking spray, if you prefer.)  Dump the floured chicken into the pan and start stirring.  The flour will be difficult to see as it cooks into the oil. Just allow this to cook for short time only - maybe 30 seconds, when you are sure the flour is in the oil.  Pour in the 2 cups of milk.  Stir constantly and bring the milk to a boil.  At this point, you should have a thickened gravy on your hands.  Move the pan to a cool spot on the stove and lay the cut biscuits on top of the chicken and gravy.  Put the pan in the heated oven to bake for 15 to 18 minutes, just until the biscuits take on a nice, golden color.  Let it sit for 10 minutes before serving.

  I like mine served up with a simple salad.  I hope you like this as much as we do at home!

Spinach-Basil Pesto

  Summertime, especially here in the south, brings the hot, sunny days, slows the blood in our veins, and brings on a hunger for lighter, brighter flavors.  Pesto hits the spot with its fragrant herbs, toasted nuts, and luscious olive oil.  You can serve this versatile sauce on pasta, as a spread, or mix with mayo for sandwiches.  This recipe takes advantage of both spinach and basil for this particular version of pesto.   

Spinach-Basil Pesto

Ingredients
1 1/2 cups baby spinach
3/4 cup basil leaves
1/2 cup walnut pieces
2 cloves garlic, peeled and chopped into 3-4 pieces each
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 cup extra-virgin olive oil, divided
1/2 cup grated fresh Parmesan cheese

Special equipment - food processor

  To begin, toast the walnut pieces.  This is an easy process that really brings out the flavor of the nuts.  Take a small skillet and bring the heat up to medium.  Toss in the nuts.  No oil, no cooking spray - just the nuts.  Give them an occasional shake and take them off the heat as soon as you smell the walnuts. This will only take a couple of minutes.  Toasting brings the oils to the forefront and brings a much more complex taste to the nuts. 

  Set up the food processor and dump in the spinach, basil, toasted walnuts, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons of the olive oil.  Pulse until the mixture is nearly smooth, taking the time to stop and scrape down the sides with a spatula a time or two. At this point, drizzle the rest of the olive oil in as the processor is churning.  Once all the oil is added, stop the processor, stir in the grated cheese and serve.

  When I serve it on pasta, I normally use a thin spaghetti or angel hair.  The pesto will loosen up a bit when you add it to hot noodles, but if you want the sauce a tad more loose, add a little olive oil when you are stirring the sauce together with the pasta.  Of course, extra cheese on top isn't going to hurt anything, either.

  To store the leftovers, there are a couple of options.  If you plan on using all the pesto in the next few days, drizzle a little olive oil on the top, cover and stash in the refrigerator.  If you plan on more long term storage in the freezer, skip adding in the Parmesan before freezing.  Spoon into an ice cube tray and into a heavy-duty freezer bag once the cubes are solid.  Add in the cheese when you thaw the sauce for use.