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Roasted Asparagus with Red Potatoes and Tomatoes

May. 21
2020

For today’s recipe, I decided to keep it on the lighter side. Burgers and hot dogs are the regular choices for a cookout, so those have to stay. The sides however? It’s time for a change. It is always a challenge to find something to compete with recipes made with heavy sauces. For our usual suspects (coleslaw and potato salad), lighten them up by using less mayonnaise, more apple cider vinegar, and Dijon or whole grain mustard (see my recipes here). These changes will change the flavor, but call it a new twist on an old favorite.

For a lighter option, you can also grill some vegetables with a little lemon juice and zest, olive oil, and a little salt and pepper. Adding citrus to any vegetables really enhances the taste. Make a light vinaigrette and top it off with some Parmesan, Asiago, or Feta cheese for some savory flavor.

For this recipe, I roasted some asparagus as described above, then I roasted the potatoes and grape tomatoes. By roasting the tomatoes, they are transformed into warm caramelized morsels that burst with sweet flavor when you eat them. You can pair them with pasta, chicken salads, and even other vegetables. You can also slow roast them at 225 degrees for 3 hours. And yes, it is absolutely worth it to turn your oven on in the summer to do it. Also, do not forget to peel your asparagus!

The ingredients in this dish are simple, yet they add wonderful complexity to every bite. The asparagus roasts to a beautiful bright green and pairs so nicely with the tomatoes and potatoes. The citrus adds that nice, bright tangy flavor and the thyme is delightfully savory. The pine nuts are a crunchy topping to bring some texture. Do not miss out on this dish, it is a “keeper” for sure.

This recipe is mine and will serve 4 to 6 people who will love the bright taste of fresh produce in the summer.

Ingredients for Roasted Asparagus with Red Potatoes and Tomatoes:

1 lb. asparagus, ends removed and cut in 2” pieces
2 cups of grape or cherry tomatoes, cut into halves
4 oz. small red potatoes, scrubbed and cut in 1” chunks
2 tbsp. olive oil, divided
1/4 cup pine nuts, toasted
Zest and juice of 1 lemon
4 sprigs of fresh thyme, leaves separated and chopped
salt and pepper

Preheat the oven to 450 F.

Line two large baking sheets with parchment paper.

Lay the asparagus out on the baking sheet and drizzle with olive oil.

Sprinkle with salt and pepper.

Place the asparagus from the oven after about 15-20 minutes or until just starting to get soft.

In a large bowl, toss potatoes and tomatoes in 1 tbsp. olive oil.

Pour out onto second baking sheet cut sides up.

Sprinkle with salt and pepper.

Roast the potatoes and tomatoes another 40 minutes or until slightly browned, turning halfway through.

Toss cooked vegetables in a large bowl with pine nuts and lemon juice.

Add salt and pepper to taste.

Serve warm.

It’s that simple!

Almost there!

Pasta with Tomato and Almond Pesto

May. 18
2020

A few years ago, my husband and I traveled to Sicily for our anniversary. We knew it would be a nice trip, but we were surprised how much we fell in love with this island.

Sicily is amazingly rich in history and culture. In the past, it was ruled by the Greeks, Arabs, Spanish, French, and the Romans. With breathtaking scenery, beautiful buildings and wonderful people, it is an incredible place to visit. It has a completely different atmosphere than mainland Italy. Its rich history offers multiple influences on food, architecture, and culture.

Sicily is surrounded by three different seas: The Tyrrhenian Sea, the Mediterranean Sea, and the Ionian Sea. This has made it a strategic point of interest for many civilizations throughout its history. It is best known for their Greek Temples, Palermo’s famous opera house, and the unbelievable Baroque churches in Noto and Modica.

Sicilian cuisine is especially unique. It shows traces of all the cultures that have existed on the island. The climate and fertile soil makes growing crops very easy. Sicily is best known for anchovies, bread, ice cream, sorbets, granitas, and almonds. During our time there, we hired a tour guide to show us around. My husband and I asked him to select a restaurant for us. Since the menu was in Italian, we asked him to order for us as well. One of the dishes he chose was “pasta with almond sauce.” Unanimously, my husband and I said no. Our tour guide smiled and said “you will love it,” and ordered it anyway.

It was one of the best pastas we have ever had. Today, I am going to share a pasta recipe with you that has the same ingredient, almond sauce, although this one is paired with tomato. This is hands down, one of my favorite meals. The almonds and tomatoes make a unique combination of flavors that is finger licking good. The pepperoncini and red pepper add the perfect heat. The basil brings a savory touch, making this pasta dish absolutely delicious. Nuff said. You must try it!

This recipe is courtesy of Cooks Illustrated and will serve 4 to 6 people who will be transported to beautiful Sicily.

Ingredients for Pasta and Tomato Almond Pesto:

1 pound linguini or spaghetti
12 ounces cherry or grape tomatoes
1/2 cup fresh basil
1/4 cup slivered almonds, toasted
1 small jarred pepperoncini, stemmed seeded and minced
1 garlic clove, minced
Pinch red pepper flakes
1/3 cup extra-virgin olive oil
1-ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

Heat oven to 350 degrees.

Place almonds in oven to toast for 8 to 10 minutes. (Check them at 8 minutes).

Bring 4 quarts water to boil in large pot.

Add pasta and a hand full of salt and cook, stirring often, according to directions.

Reserve 1/2 cup of pasta water, drain pasta and return to pot.

While the pasta cooks, process basil, almonds, pepperonicini, garlic, pepper flakes, of using; and 1 teaspoon of salt in the food processor until smooth, about 1 minute, scraping down the sides of the bowl as needed.

With the processor running, slowly drizzle in oil until incorporated, about 30 seconds.

Add Parmesan and pesto to pasta and toss to combine.

Adjust consistency with reserved pasta water as needed.

Serve immediately, passing extra Parmesan separately.

It’s that simple!

Chocolate Pecan Scones

May. 14
2020

I’m pretty sure it’s spring these days, but with the weather so crazy these days, I don’t even know anymore. Today we had a polar vortex that brought heavy winds, snow and hail. Everyone was shocked. Myself as well. Didn’t anyone tell the folks upstairs that it’s May? I hope they get the news soon, because this is ridiculous. And as I write this I think it is Mother’s Day too, but who knows anymore?

As most of us stay at home, we all look forward to the sunny warm days when we can take a walk, ride a bike, or go for a run. If we must stay away from others, can’t we at least go outside (safely, of course)? I hope someone up there gets the message and soon. We are so much happier with warm sun, than this terrible weather. There is something about those days that truly lifts our spirits.

In the past, I didn’t mind the rainy cold days that kept us indoors. I would use them to cook to my heart’s content. But now, all I do is cook. I never thought I would get tired of it, but that feeling begins to come on every now and again. It is hard to find a variety of things to cook. Fortunately for me, my family enjoys a limited diet. They love everything I cook, and I am grateful for that. So, most of what I prepare goes to other family and friends, and I know it is deeply appreciated.

I have been baking a lot– nothing complicated, but it is enough for me. These are strange times for sure. I hope you all are staying safe, healthy, and cooking to your heart’s content. We are going to get through this and come out stronger.

My family loves scones of any kind, and these scones bake up perfectly. The outside is crisp and the inside fluffy as a cloud. The heavy cream ensures that they are moist and mouthwatering. The chocolate adds additional sweetness and depth of flavor. The pecans give it crunchy goodness. Make these scones now, because Ina never disappoints. Ever.

This recipe is courtesy of Ina Garten and will serve 6 to 8 people who will enjoy this sweet treat as breakfast or an afternoon snack.

Ingredients for Chocolate Pecan Scones:

3 tablespoons plus 4 cups all-purpose flour, divided
1½ cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
¾ pound cold unsalted butter, ½-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash

Preheat the oven to 400 degrees.

Arrange two racks evenly spaced in the oven.

Line two sheet pans with parchment paper.

In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt.

Add the butter and, with the mixer on low speed, blend until the butter is the size of peas.

Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined.

With the mixer still on low, pour the wet mixture into the dry mixture, and combine just until blended.

(This gets a little messy)

Add the chocolate and pecan mixture and mix just until combined.

(Even more messy, just go with it)

The dough will be very sticky.

Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn’t stick to the board.

Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough.

Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans.

Re-roll the scraps and cut out more scones.

Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked.

Serve warm or at room temperature.

It’s that simple!

Banana Bread

May. 11
2020

Though it might feel like we are far apart during this time, the reality is that many of us are closer together than ever. At this point, it seems that there are few of us who are untouched by this virus– it seems everybody knows somebody who has passed– and we are saddened for all the suffering it has caused. Inside the collective grief, we have come together as a nation and a planet. Healthcare professionals on the front lines are working so hard to save lives. Workers are staffing grocery stores, pharmacies, and post offices around the country. Neighbors are helping neighbors, and people are discussing how they can help one another from afar. Real kindness is trending.

People all over the world reaffirm the resiliency of the human spirit by singing and chanting and applauding from balconies and windows to show support and deep appreciation for the first responders. Celebrities have joined in to make uplifting videos and singing to help comfort us. Even more important, people are putting their dollars and hours to work: restaurants donating meals, civilians delivering goods to the elderly and infirm, and companies donating money to relief efforts. This is happening all over the world, proving that for all our differences, there is a commonality of the human experience. When you really think about it, humans may be their best when times are the worst. September 11, Hurricane Katrina, and World War ll were also examples of this. This pandemic is just the continuation of the legacy of strength of the human spirit.

Now to the recipe. I chose this recipe because there are very few people who do not like banana bread. It is always a special treat, and I think all of us need one of those. I don’t usually use celebrity recipes, however my friend Jennifer called me and told me that this is the best banana bread she has ever had. When I looked at the recipe, it had some unusual ingredients and I decided to give it a try. Jen was right. This banana bread is especially good. The vanilla pudding and bananas ensure this bread turns out perfectly moist, and there is delicious chocolate in every bite. The coconut gives this decadent treat just the right amount of crunch and decadence. Don’t miss out on this one!

The recipe calls for 60 to 80 minutes cooking time, but mine took a lot longer to firm up, so just keep testing it every ten minutes after the first hour until a toothpick inserted comes out clean.

This recipe is courtesy of Chrissy Tiegan and will serve 12 people who will enjoy the sweetness of this beautiful loaf.

Ingredients for Banana Bread:

2 cups mashed bananas (about 5-6 bananas)
2/3 cups canola oil
4 eggs
2 cups all-purpose flour (and extra to dust pan with)
2 cups sugar
1 box vanilla instant-pudding mix
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup unsweetened shredded coconut
1 (3.5 oz) bar dark chocolate (chopped into chunks)
Salted butter optional for serving

Heat the oven to 325°F.

In a large bowl, mix the mashed bananas, eggs, and oil and set aside.

In another bowl, mix together the flour, baking soda, salt, sugar, and pudding mix.

Mix the dry ingredients into the bowl of wet ingredients, but avoid using a mixer.

Do this part manually to keep the end result nice and fluffy.

Chop up the dark chocolate bar. Add that and the shredded coconut to the batter.

Grease the pan (this means rubbing lots of butter all over it) and coat the butter in a layer of flour.

Flip the pan upside down to shake out the excess flour.

Pour batter into prepared pan.

Bake until the cake bounces back when pressed or if a toothpick comes out clean when poked in.

Depending on the pan, your baking time will vary. With a bundt pan, estimate around 60 to 80 minutes, depending on how deep it is.

Let it cool for about 10 minutes and flip it onto a clean plate or tray for serving.

Enjoy it warm with butter or a scoop of ice cream!

Keep it either refrigerated or left out in an airtight container.

It’s that simple!

Roasted Potatoes with Bacon and Onions

May. 7
2020

The best part about spring is seeing all the beautiful produce brought to the market. Although we are able to get most varieties of produce year-round, there is something wonderful about visiting the farmer’s market on a lovely afternoon. I am hopeful that we will be able to do that soon.

Visiting my local farmer’s market is one of my favorite pastimes in the summer. There is nothing better than walking through the market and knowing that everything you buy was grown locally, and that your money is going to support somebody in your community. You know you are getting quality food, and doing your part to help the local economy.

Every day, I hope that stores will reopen so we can help local businesses that may be struggling these days. My town is empty and it deeply saddens me to walk along the deserted streets. I am looking forward to having the parks reopen, so families can use them and we can begin to go back to normal.

Since the farmer’s market has not yet reopened, I am trying to make use of the things I have in my pantry, and while this might necessitate a trip to the store for some fresh goods, I think this side dish is perfect for everyone. The bacon fries up easily and the garlic, onions, and potatoes soak up the flavor of the bacon perfectly. It is a truly savory treat. The onion soup mix adds that extra depth of deliciousness. This is one dish I think we will all be making over and over again.

This recipe is my own and will serve 6 people who will love the new take on this classic preparation.

Ingredients for Roasted Potatoes with Bacon and Garlic:

½ lb bacon, chopped
6 medium red potatoes, chopped into 3/4-inch pieces
2 garlic cloves, minced
1 small onion, chopped
2 oz onion soup mix, 1 packet
1 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper

Preheat oven to 425ºF

Cook bacon in a cast iron skillet until crisp.