Pasta Col Cavolofiore (Pasta and Cauliflower)

1/2 cup pine nuts
3 tablespoons olive oil
4 cloves garlic, peeled and minced
1 medium head cauliflower, rinsed and trimmed to 1-inch pieces
1/2 teaspoon red-pepper flakes
7 anchovy fillets, minced
1 cup white wine
Coarse salt and freshly ground pepper
1 pound dried rigatoni
10 fresh basil leaves, very thinly sliced

1.Heat a large skillet over medium-high heat. Add pine nuts, and toast, stirring frequently until golden brown, about 5 minutes. Set aside in a small bowl.
2.Heat olive oil in the same large skillet over medium-low heat. Add garlic and cauliflower, and sauté until golden, about 5 minutes. Add pepper flakes, anchovies, and wine. Simmer 2 to 3 minutes. Season with salt and pepper. Cook, covered, 10 to 12minutes, until cauliflower is fork-tender. Uncover, and let liquid reduce slightly over high heat, 1 to 2 minutes.
3.Meanwhile, bring a pot of water to a boil. Add salt and rigatoni, and cook until pasta is just tender, about 10 minutes or following label instructions. Drain; toss into warm cauliflower mixture. Just before serving, toss pasta with basil and pine nuts.

Saucy Susan

I remember having a topping for our chicken and chops that was delicious. It was a peach apricot sauce that is similar to a duck sauce. There was never any problem getting this item from the store and to this day you can still find it at any grocery store in NJ. Now finding it in Texas is a problem. Seems they never heard of it or sell it. I usually get it when I go to AZ or NJ. Yes, they sell it in AZ.

Tonight we are having roasted chicken and I have one jar left from the last trip. What is even better is that both Bill and Lexi will not eat it. Yeah! more for me.

Tonight there is really no recipe to post, roast a chicken, whole or pieces in the oven with some salt, pepper, garlic and a little bit of olive oil. Cook some vegetables and a potato or rice. Top it with Saucy Susan and there is the complete meal.

I just found a web site where I can order a case of the delicious topping for only $60. I think I will call home and see what the cost would be to have 12 bottles purchased and mailed.

Everywhere theres lots of piggies........

My sister Jackie is a big Beatles fan and as I was thinking about this recipe, I thought of a funny song that reminds me of Jackie listening to her favorite group.

Piggies - by George Harrison
Have you seen the little piggies
crawling in the dirt
And for all the little piggies
Life is getting worse
Always having dirt
to play around in

Have you seen the bigger piggies
In their starched white shirts
You will find the bigger piggies
Stirring up the dirt
Always have clean shirts
to play around in

In their sties with all their backing
They don't care what goes on around
In their eyes there's something lacking
What they need's a darn good whacking

Everywhere there's lots of piggies
Living piggy lives
You can see them out for dinner
With their piggy wives
Clutching forks and knives
to eat their bacon


BACON WRAPPED WATER CHESTNUTS
Ingredients
1 pound sliced bacon
2 cans (8 ounces each) whole water chestnuts, rinsed and drained
1 cup ketchup
3/4 cup packed brown sugar
Directions
Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with wooden toothpicks. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 25 minutes or until bacon is crisp.
Meanwhile, in a small saucepan, combine ketchup and brown sugar; cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip in ketchup mixture; place in a lightly greased 13-in. x 9-in. baking dish. Spoon remaining sauce over chestnuts. Return to the oven for 10 minutes.

Talking Turkey

One of Bills favorite is Turkey Meatloaf. He has recently mentioned turkey meatballs which is not going to happen anytime soon. He makes Turkey burgers anytime he gets the chance. Lexi and I like our meatloaf, meatballs and burgers made with beef. We do however allow him turkey from time to time.

The only thing Jackie would have to say about it is "it's different."

Ingredients

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup
Directions
Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich

Sex in the City Cupcakes

These cups were made famous from the Sex in the City series.
The recipe is from Magnolia Bakery in NYC
I listed vanilla and chocolate buttercream icing recipes.

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Vanilla buttercream icing
INGREDIENTS
• 1 cup (2 sticks) unsalted butter, softened
• 6-8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

DIRECTIONS
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar.

If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Chocolate buttercream icing
INGREDIENTS
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted confectioners' sugar

DIRECTIONS
To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.

Conchiglie con Scampi, Broccoli, e Peperoncino

This is a family favorite. My sister Jackie loves that the recipes includes bread crumbs. Lexi and I always add parmigiano reggiano.

2 pounds broccoli, stalks removed and florets separated
1/3 cup extra-virgin olive oil
3/4 pound medium shrimp, shelled, deveined, rinsed and well drained
2 tablespoons fresh white bread crumbs
4 anchovy fillets, separated from one another
3 cloves garlic, minced
Generous pinch of red pepper flakes, or more to taste
Salt to taste
1 pound dried pasta shells, orecchiette or penne

If you organize a mise en place well, this recipe will come together in minutes

In a steamer basket, steam the broccoli over boiling water for 4 minutes, or until tender. Refresh under cold water and set aside.
In a large skillet, heat the oil over medium heat until nearly smoking. Add the shrimp and cook, stirring continuously, for 1 or 2 minutes, or until opaque. Using a slotted spoon, transfer the shrimp to a plate.
Immediately stir the bread crumbs into the skillet, and stir for 1- seconds, or until the crumbs are lightly golden. (The pan is very hot and the bread crumbs will brown in no time at all.) Stir in the anchovies and garlic. Cook for 15 to 20 seconds, stirring, until the garlic is browned and cooked. Return the shrimp to the skillet and add the broccoli florets and red pepper flakes. Season to taste with salt and cook, stirring continuously, for 1 minute. Remove from heat.

Bring a large pot of water to a boil. When it boils, add salt and cook the pasta for about 10 minutes or until al dente. Drain well, reserving some of the cooking water. Add the pasta to the skillet and set over medium heat. Cook for 1 to 2 minutes, stirring continuously, until the past, shrimp and broccoli are well combined. If the pasta looks dry, add 2 to 3 tablespoons of the reserved cooking water. Taste and adjust seasoning with salt and pepper flakes. Serve immediately.

PORK - the other white meat.

We first had this pork tenderloin recipe when my mother and sister Jackie were visiting. We had pork tenderloin and wanted to grill something and I looked in my new Ultimate Southern Living Cookbook. It is one of the best pork tenderloin recipes I have had. I will post my other favorite as well,

Grilled Port Tenderloin
1/2 cup peanut oil
1/3 cup soy sauce
1/4 cup red wine vinegar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1 tablespoon dry mustard
1 1/2 teaspoons pepper
2 pork tenderloins

Combine first nine ingredients; place in a zip lock bag or marinating Tupperware. Add tenderloins, turning to coat. Marinate in refrigerator 4 hours, turning occasionally.

Remove tenderloins and discard marinade or you may boil marinade first and use to baste pork while grilling.

Grill uncovered over medium coals 16 minutes or until a meat thermometer inserted in thickest part registers 160 degrees, turning once. Let rest 5 to 10 minutes before slicing.

Homemade garlic mashed potatoes and green beans almondine are the perfect side dishes for this pork.

Bill and his other white meat.

Bangers and Mash

Our first day in San Francisco this past summer, we stopped by Johnny Foleys to have a drink and some dinner. It was just doors away from our hotel and at the end of a long sight seeing day, it was the best choice.

First thing I had was a Bloody Mary. It was delicious. They made their own mix and you can tell the difference. Bill tried one of the beers and Lexi had Dr. Pepper.

Bill order the Fish and Chips and he said they were fantastic. Lexi and I ordered the Bangers and Mash. Pork Sausage, mashed potatoes, stewed onions and peas. They were to die for. I must say, it was the best banger I ever had.

Needless to say, once we got home, we were going through some pictures and spotted one Lexi had taken in the pub.


She loved the beer mustache on the lady! This also reminded us how good the bangers and mash were so we decided to make our own. We bought fresh bratwurst since it was the closest we could come to the pork sausage they served. Mash - now that is easy. and peas, frozen baby peas are the best. I sauteed onions in a skillet with some oil and butter. I added the onion and sausage to an oven proof dish and made a gravy. I had the gravy cover about 3/4 of the sausage. Covered and cooked for about an hour. Took the cover off and continued to cook until the sausage browned on top. Made mashed potatoes, NO BOX. They were pretty darn close to what we had in San Francisco. The sausage was not exactly the same, but close enough.

I found Johnny Foleys on the internet and on their website is a photo of the exact table we sat at and the photo of the picture that Lexi took.

Coleslaw

The coleslaw recipe as promised!

Red Velvet Cupcakes with Vanilla Frosting

OK - I saw this one on
Epicurious.com
This is from Magnolia Bakery in NYC

We made these today. They are DELICIOUS.
This recipe makes a big cake or tons of cupcakes!

3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
1 recipe Creamy Vanilla Frosting
Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting .

Frosting
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

BBQ Ribs and Chicken with Root Beer BBQ Sauce

I have several magazine subscriptions. Food and Wine, Bon Appetite', Gourmet. Several years ago I got an issue of Bon App with the most delicious looking BBQ Chicken on the cover. It was Chicken with Root Beer BBQ sauce. Needless to say, I made it that day. I also used the same method to make my baby back ribs and they are the best.

I use the dry spices to put on the ribs and chicken and refrigerate for several hours. I then add the liquid mixture with the spices to the rib pan and cook on the grilled tightly covered with foil for about an hour. I then put the ribs directly on the grill and at the last ten minutes hit it with the root beer BBQ sauce. I follow the recipe for the chicken as it was in the magazine. I do adjust the spice a bit and adjusted the recipe for the BBQ slightly.

These two meats are always served with my homemade coleslaw. I sometimes do homemade baked beans as well when I have the time.

The recipes:

Root Beer BBQ Sauce (I always double this recipe at a minimum)
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons dark brown sugar
1 tablespoon mild molasses
1 teaspoon liquid smoke
1/2 teaspoon grated lemon or orange peel
1/2 teaspoon ground ginger, garlic and onion powder

Combine all ingredients in heavy sauce pan. Bring to boil over medium heat,
stir occasionally. Reduce heat and reduce to 1 1/2 cups, about 30 minutes.

Dry mixture for ribs or chicken
1 tablespoon salt
1 tablespoon sweet paprika
1 tablespoon brown sugar
2 teaspoons pepper
1/4 teaspoon celery seed - ground

Wet mixture for ribs or chicken
1 cup water
1/4 cup Worcestershire sauce
3/4 cup white vinegar

Use the dry mixture except for 4 teaspoons on the meat and refrigerate for several hours.

Add the remaining dry mixture to the liquid and base chicken as it cooks or add to pan of ribs and cook covered for one hour.

Add BBQ sauce to ribs or chicken the last 10 minutes of cooking so it won't burn.

A Partridge in a Pear Tree

I was rummaging through some stuff earlier today and came across my cassette of The Partridge Family greatest hits! Date 1974 so I guess I was about 15 and adoring Mr. Cassidy.

I think I Love You, Echo Vally 26809, Point Me in the Direction of Albuquerque, I Can Feel Your Heartbeat etc.

A few years ago, I bought the DVD of season one and two after they showed reruns on Nick. Alexis enjoyed watching the reruns and so did I. I remembered every one of them.

I guess it is only appropriate to post a Pear Tart recipe.
This is one of my favorites. I saw it on Epicurious

Pears
4 cups water
1 1/4 cups sugar
1 1/2 tablespoons fresh lemon juice
3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)

Crust
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose flour

Almond Filling
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg

For pears:
Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)

For crust:
Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)

For almond filling:
Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)

Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.

Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.

Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

Reuben and Rachel

The Reuben is one of my favorite sandwiches.

There are several stories of how this sandwich was discovered. One story from the Omaha Nebraska area and several from the NYC area. Either way, I'm glad someone thought of it.

The Reuben consists of
corn beef
swiss cheese
rye bread
thousand island dressing
sauerkraut

I have had many different versions of this sandwich and I think the best one that I can remember was at a German Tavern in Fort Meyers Florida. Seems I have been lucky in finding great foods on our vacations. Of course, the beer is what attracted someone else that was on that vacation and it wasn't Lexi!

When I make a Reuben I try to find the leanest corned beef, the best swiss,
I grill the rye bread, make homemade thousand island dressing and
use sauerkraut from a bag, not a can and rinse it well.

The Rachel is a variation of the Reuben
pastrami
swiss cheese
rye bread
thousand island dressing
cole slaw

Either sandwich is best along side an ice cold beer.