September 27, 2011

Butcher's Pasta

This is absolutely delicious.  I hope you enjoy!!!

Butcher's Pasta
Serves 8
Adapted from October 2010 Food & Wine

1/4 cup extra virgin olive oil
1 medium carrot, diced
1 celery rib, diced
1 medium yellow onion, diced
2 teaspoons minced garlic
4 ozs of thick pancetta, diced
1 lb ground sirloin
5 tablespoons tomato paste
1 cup fat free 1/2 & 1/2
1 cup Chardonnay
1/2 cup chicken broth
1/4 tsp salt & pepper
1 tsp red pepper flakes
16 ozs fusilli pasta
Fresh grated Parmesan for topping

Warm olive oil in dutch oven over medium high heat, add the red pepper flakes allowing it to infuse the oil for 1 minute.  Add the vegetables and garlic & allow them to soften for about 10 minutes.  Toss in pancetta and  ground sirloin, cook until beef has browned and broken up, season with salt and pepper. Turn the heat down to low and add the tomato paste. Toss everything well and cook for about 10 minutes stirring occasionally (everything will become a rich rust color).  Add the 1/2 & 1/2, wine and broth and allow sauce to thicken over low heat for about and hour & 1/2, stirring occasionally.  Cook pasta as directed & add to the sauce & mix well.  Serve with sprinkle of cheese & enjoy!

This would be perfect for a family gathering.  I am thinking the weekend after Thanksgiving or for a Tree Trimming dinner.  I will warn you that it is amazing cold too.

September 23, 2011

French Onion Soup

French Onion Soup
Serves 4
3 onions, halved & thinly sliced
2 Tbs butter
1 Tbs flour
1/4 tsp pepper
1/2 tsp salt
1/2 tsp sugar
1 tsp minced thyme, divided
1 cup red wine
3 cups low sodium beef broth
1/4 cup sherry
4 slices wheat bread
4 thick slices Swiss cheese

In a crock pot add the onions and butter and cook on high for 1 hour, stirring every 15 minutes. Add the flour, pepper, salt & 1/2 the thyme to the onions and mix well.  Pour in wine and beef broth and cook for 7-8 hours on low or 3 1/2 -4 hours on high.  Add the sherry and bring the soup back to the high setting for 15 minutes.
Cut the bread to fit the top of your serving bowls.   If your serving bowls are oven ready - ladle the soup in, top with sliced bread and then top with cheese.  Place in a oven preheated to 425 degrees until cheese is nice and bubbly.  If not using oven safe bowls, place your bread slices with cheese in a 425 degree oven, allow your cheese to melt & then serve your soup with the cheese toast floating on top.  Drizzle with the remaining thyme & serve.

September 21, 2011

Tanjia Ann's Pasta Salad

Tanjia Ann's Pasta Salad
8 oz vermicelli pasta
2 Tbs extra virgin olive oil
2 Tbs freshly squeezed lemon juice
1 Tbs creole seasoning
1/2 cup chopped of the following: celery, red pepper, black olives, & green olives with pimentos
1/4 cup chopped green onions
3 Tbs olive oil mayo
Salt, pepper and red pepper flakes

While bringing your salted pasta water to a boil, break the vermicelli into 1 inch pieces (smaller is actually better).  Boil the pasta for 6 minutes and drain immediately.  While pasta is still very hot add the olive oil, lemon juice and creole seasoning & toss well. Refrigerate for at least 6 hours (overnight even better).
Add the remaining ingredients, toss well and refrigerate for at least two hours before serving.

It only gets better with time.  I enjoyed this a few days later with a small can of tuna for a tasty lunch.
Perfect side dish to almost anything & would be great
with grilled chicken or shrimp for a complete meal

September 20, 2011

An Update & Our New CSA

My apologies for my lack of posts the last few weeks.  We lost our precious ten year old miniature schnauzer, Alexander, to a cancer of the bone marrow.  It was very unexpected and devastating, but our hearts are on the mend.  I want to say thank you for the sweet messages and comments!  I missed you guys too.
We have added a new member to our family, Walter Knight.  He is a 5 month old Norfolk Terrier & precious as can be.  He came all the way from Great Falls, Montana. Walter coming into our lives was just meant to be.  This breed is extremely hard to find and I feel that his placement with us was definitely a wink from above.  Our 9 month old puppy, Louise thinks Walter is her baby, so sweet!
The Knight's Sir Walter Scott
We have also joined a new Fall CSA from Hampstead Farms. The first two weeks have been very impressive.  Fruits, vegetables, herbs, flowers, and great recipes.
Week one - flowers & herb bouquet, arugula, sweet &
chili peppers, okra, eggplant, sweet potatoes & scuppernogs
Week two - Gorgeous basil bouquet, sweet potatoes, pickled okra,
chili peppers, radishes, eggplant & scuppernogs
Can't wait for this week's box.

I have some wonderful recipes to post this week - a pasta salad you will love to take tailgating & my go with French onion soup.    So please check back tomorrow & thank you again for your kind comments & messages.