rant: sandra lee

Re: Sandra Lee, host of "Semi-Homemade" on the Food Network
http://search.foodnetwork.com/food/recipe/sandra+lee/search.do?searchString=sandra+lee&site=food&searchType=Recipe

Anthony Bourdain, on Sandra Lee: "Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time."

Hard to disagree with him. I get it. There are a lot of women (and men!) in America who would just as soon not do much work and really impress their friends with what they cook. That is something that appeals to me immensely. Sandra Lee purports to embody this ideal - in so doing, she becomes a complete abomination of carefree cooking and effortless entertaining. You want effortless entertaining? Open a box of crackers, a package of cheddar, slice an apple, and pour a bottle of your favorite wine. Sandra lee would have you pouring seasoning packets, going to your craft store to arrange your "tablescape" (the word alone makes me twitchy), mixing crafty "cocktails" (I don't know anyone who would touch one of these potent potions with a ten foot pole, but that's another post altogether).

As I write this, her voice is blaring over my left shoulder in a saccharine voice saying, "Welcome back, today is all about really cute cakes that are super simple." You've all been in a situation where you're at dinner, or an event, or even at the bar and there's that one person who just doesn't shut up about how great they are? That's her. Sticking a blue maraschino cherry on top of a cupcake on top of a cake? It's frustrating to me that she is still able to maintain her half-hour spot on the Food Network every day. Admittedly, The Food Network exists because of, and is patronized primarily by, people who have too much time on their hands-but shouldn't those people be treated to watching someone who loves what they do, and who they do it for?

For me - loving food starts with loving people. I'm not convinced she loves either.

...There, I said it.

baked ziti

Is it cold where you are? Do you want to curl up in front of the fireplace with a glass of wine and a good movie? Try this gut-buster...What it lacks in healthfulness, it makes up in heart and soul. Yum.

Baked Ziti with Sausage and Tomato Cream Sauce
Prep time: 20 minutes
Bake time: 30-45 minutes
Serves: At least 8

You'll need:

• 4 links spicy Italian Sausage
• 1 lb. Ziti or Rigatoni (I prefer Rigatoni)
• 1 large can crushed tomatoes
• 1 small container part-skim Ricotta cheese
• 1 large onion
• 3 cloves garlic
• 1 lb. mozzarella/provolone shredded cheese blend
• Salt & Pepper

1) Sautee the sausages until browned in a skillet. While the sausage is browning, put a large pot of salted water on to boil, and slice the onion and garlic.

2) When the sausage is done, drain the fat from the pan, but don't clean it. Add the garlic and sliced onion to the same pan, and cook until caramelized, or for about 15 minutes. (You may need to add a touch (1 t.) of olive oil if the onions are sticking to the bottom of the pan or burning before they are caramelized).

3) When the water is boiling, add the pasta and cook until al dente. While the pasta is boiling, slice the browned sausages into 1/4 inch slices, and add to the onions and garlic. Continue to cook over medium heat.

4) Combine the ricotta cheese and the crushed tomatoes. Add 1 T. salt.

5) Drain the pasta, and combine with the ricotta tomato sauce, and the sausage and onions. Stir well until all ingredients are evenly incorporated.

6) Put this mixture in a 9x13 baking pan, and top with your desired amount of mozzarella/provolone. You can use the whole pound, if you're into that.

7.) Bake, covered, in a 350 oven for 15 minutes. For the last 15 minutes, uncover, and continue to bake at 350.

Enjoy with:

• A glass of wine
• A big appetite

lettuce wraps

Looking for something quick and healthy? You'll love these tasty lettuce wraps...

Lettuce Wraps with Beef
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4

You'll need:

• 1 to 1.5 lb. super lean ground beef


• 1 head Boston Bibb lettuce


• 1 onion


• 2 cloves garlic


• 1 T. olive oil


• 1/2 C. hoisin sauce


• 1 T. ground ginger


• 2 T. soy sauce


• 1 T. chili paste (if desired)


• 2 T. rice wine vinegar
  
• 1 bunch green spring onions (chopped and added to the beef at the last minute before serving)

1) Chop the onion into a fine dice. Grate the garlic, or crush it, or chop it. Sautee the chopped onion and garlic in a large skillet with 1 T. olive oil. Sautee until carmelized, or about 15 minutes, stirring frequently.

2) Add the ground beef to the onions, and sautee until browned, about 10 minutes.

3.) Carefully wash, dry, and separate the Bibb lettuce leaves.

4.) Add the hoisin sauce, the ground ginger, the soy sauce, the chili paste, and the rice wine vinegar to the beef and onion mixture. Stir, and let the sauce reduce for about 5 minutes. Chop the spring onion, and add it to the beef mixture at the last minute.

5.) Spoon the beef mixture into a lettuce leaf, roll it up, and enjoy!

You may like this with:

• White Rice


• Vegetable Dumplings


• A dry sake


• Your favorite people

Enjoy!

filomena

Filomena
www.filomena.com
1063 Wisconsin Ave NW
Washington, DC 20007
(202) 337-2782

Love was all around last month, which brought me back to Filomena twice in the same month. I am smitten. When I saw the Rubensian "Pasta Mammas" hand-crafting little doughy bits at the top of the stairs ... it was love, at first bite.

Everything is perfection. Not in a really elegant way, but in a really handmade-with-love way. It reminded me of my grandother's dining room - with kitsch and all. It's a truly hospitable place - they don't serve you bottles of wine, de-corked in front of you - instead they serve accessible caraffes of delicious chianti, merlot, what have you. Portions are gargantuan, and meant to be shared.

I really cannot say enough good things about this place - so I'll talk about what I've eaten:

Arancini
Just like in Rome. Fried risotto balls with some sausage and cheese inside? Yes, please!

Antipasto Misto
Paper-thin prosciutto, hand-cured olives, roasted red peppers, and generous chunks of parmigianno and gorgonzola. These flavors transport me right back to Italy.

Insalata di Lattuga
Buttery bibb lettuce and tart endive with the wonderful salt-brined olives and a creamy lemon vinaigrette...Could be a meal in itself, if you wanted...but you'll want more.

For entrees...
Gnocchi alla Mamma
Handmade potato dumplings in a homemade meat sauce...Too good to be true? Not at Filomena!

Cavatelli
Creamy sauce, creamy dumplings. Not for the faint of stomach!

Penne con Salsicce
Homemade sausage with plenty of fennel, and penne cooked al dente.

Somehow I have been able to resist dessert at Filomena both times I went, in spite of their persuasive cheesecakes near the entrance. But it's not over yet - they'll give you a gratis digstif - either a buttery amaretto or a more assertive sambuca con mosca. Con mosca means "with the fly," and it refers to three coffee beans that float on top...one for health, one for luck, and one for love...

Cin cin...

chicken marsala

The aromas coming from this dish will keep you coming back time and time again. It's simple, it's healthy, and most importantly, it looks, tastes, and smells divine. Traditional chicken marsala uses more of a gravy-like sauce. This recipe has a thinner, healthier sauce that does not lack one ounce in flavor. One serving is about 350 calories! Hooray!

Chicken Marsala
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

You'll need:

• 4 chicken breasts
• 4 portobello mushroom caps
• 1 onion
• 1 T. thyme
• 1 C. dry red wine (Chianti, Merlot work well!)
• 1/4 C. brown sugar
• 1 C. chicken stock
• Salt & Pepper
• Olive Oil

1) Clean the portobello mushroom caps, brush either side with olive oil, and set aside.

2) Season each side of the chicken breasts with salt and pepper, and put them in a skillet with 2 T. olive oil. Let them cook for 3-4 minutes, undisturbed, on either side. (They won't be finished cooking in this step - you'll finish them later though!) When they are finished cooking, set them aside on a plate...

3) Chop the onion into a fine dice. Sautee the onion with 2 T. olive oil in a large skillet or a pot. (You will eventually combine the chicken breasts with the onion, so you will want the skillet to be able to fit all of it.)

4) Add the brown sugar to the onions, and stir until it dissolves.

5) Combine the red wine, the chicken stock with the onions and the brown sugar. Let it simmer on low heat for about 5 minutes, until it reduces slightly.

6) Measure 1 T. dried thyme into your palms. Using your hands, rub the thyme to release its aromas, then put it into the pan with the onions and wine and chicken stock. Stir to combine. This is a good time to taste the sauce and adjust the salt to your liking.

7) Add the chicken breasts to the sauce, and cover. Cook for at least 10 minutes, and up to 30 (covered).

8) While the chicken finishes cooking in the sauce, retrieve the portobello mushroom caps that have been brushed with olive oil. Use your broiler to cook these for 5 minutes per side, until the mushrooms are tender.

9) When you are ready to serve, place a mushroom cap, ribs up, on a plate. Place a chicken breast on top of that, and spoon the onions and sauce over that. Enjoy!

You might like to serve this with:

• Roasted Cauliflower
• Cous Cous
• The rest of the red wine

serious supper

I'm back! I've been busy studying and filling out applications...but I'm back, just in time for spring.

We had some friends over last night to watch the Texas, Ohio, Rhode Island, Vermont primaries...and we made a killer dinner in the meantime. It was a delightful departure from a savory steak sauce - and the best part - it's easy!

Filets Mignon with Goat Cheese and Balsamic Reduction
Serves: 4
Prep time: 25 minutes
Cook time: 10 minutes

You'll need:

• 4 filets mignon, 6 oz. or so apiece (about an inch thick)
• 3 oz. goat cheese
• 1 1/2 C. balsamic vinegar
• 3 T. sugar
• 2 T. butter (to rub the steaks with)
• Salt & Pepper

1.) Combine balsamic vinegar and sugar in a small saucepan over medium heat. Simmer uncovered for 15-20 minutes, until the vinegar has reduced to 1/2 C. or less.

2) Rub the steaks with butter on either side, and season with salt and pepper.

3) Broil the steaks for 3 minutes per side (medium rare) or 5 minutes per side (medium well).

4) Top the steaks with crumbled goat cheese, and put them back under the broiler for another 1-2 minutes until the cheese just begins to brown.

5) Serve the goat-cheese topped steaks with a healthy drizzle of the balsamic reduction on top.

Try this with:
Garlicky green beans sauteed with balsamic vinegar
Roasted potatoes with garlic and rosemary
Simple greens with dijon vinaigrette
Your favorite red wine
Your favorite people

Buon appetit! XO

simple chicken piccata

Good enough for company, easy enough for anytime.

Chicken Piccata
Serves: 6
Prep time: 20 minutes
Cook time: 45 minutes

You'll need:

• 2 lemons


• 2-3 T. capers


• 6 boneless, skinless chicken breasts


• 1/4 C. flour


• 1 C. chicken boullion


• 1 C. white wine


• 1 clove garlic, crushed


• 3 T. butter


• 2 T. olive oil


• Salt & Pepper

1. Preheat oven to 350 degrees.

2. Liberally season each side of the chicken breast with salt and pepper.

3. Dredge chicken in flour, and shake off excess.

4. In a large frying pan, heat the 2 T. olive oil. In batches, sautee each chicken breast for 2-3 minutes per side. When you put the chicken in, let it cook for 2 minutes--undisturbed--on both sides. (You won't need to cook these through, they'll finish in the oven. Important part is to get a nice brown crust on the outside of the chicken.)

5. When chicken has browned, transfer to a 9 x 13 baking dish.

6. In the same pan that you fried the chicken, crush 1 large or 2 small cloves of garlic. Careful not to burn these - cook until fragrant, or about 10 seconds.

7. Next, pour 1 C. white wine into the bottom, and stir with a wooden spoon, scraping any drippings that may be there from frying the chicken, and incorporate the garlic. Let the wine bubble and reduce for 10 minutes.

8. Meanwhile, take the juice from one lemon, and set it aside. Slice the 2nd lemon into 12 thin slices. Remove seeds from the slices, and set aside.

9. Add the chicken boullion/broth to the wine sauce mixture, and let it heat through. Add the lemon juice, and let the flavors simmer for an additional five minutes.

10. While the sauce is cooking, top each browned piece of chicken with two slices of lemon.

11. Turn off the heat, and stir in the capers, and the 3 T. butter. Spoon the sauce carefully over each piece of chicken. (It will eventually collect in the bottom of the pan, which is perfect.)

12. Cover your baking dish with tin foil, and bake at 350 degrees for 40 minutes. Your chicken will come out moist and tender and wonderful.

Enjoy with some Sauvignon Blanc, white risotto, and a salad with dijon vinegarette!

classic stuffing

Stuffing, the much-overlooked, oft-overdone Thanksgiving staple...Taken out of the turkey, this is a great addition for every table.

Here's a great recipe for a classic:

Classic Stuffing
Serves: 4
Prep time: 20 minutes
Cook time: 45 minutes

You'll need:

• 1 baguette
• 1 onion, diced
• 4 ribs celery, diced
• 2 cloves garlic, crushed
• 6 T. butter
• 2 C. chicken broth (made from boullion)
• 1 T. dried sage
• 1 T. dried thyme
• 1 T. black pepper

1. Preheat the oven to 350 degrees.

2. Cut or tear bread into 1-inch (or smaller) pieces. Put in a pan in the oven, and toast until just beginning to brown - about 10-15 minutes. (They should be almost as hard as croutons when you take them out).

3. In a large pot, melt 2 T. butter. Add crushed garlic, diced onions and diced celery, and sautee for 10 minutes, or until soft and beginning to brown. Stir in thyme, sage, and black pepper.

4. Dissolve two boullion cubes in 2 C. hot water.

5. In the large pot, add the remaining 4 T. butter. When the bread is done toasting, add the bread cubes to the pot, and stir well to incorporate with onions, celery, herbs, and butter. Stir constantly, so as not to burn the bread cubes.

6. Slowly add the boullion, and stir gently to incorporate. If you overmix the bread and onions/butter/boullion, you'll end up with bread pudding. Careful!

7. Transfer the mixture into an oven-safe baking dish, and bake at 350 degrees for 45 minutes. Enjoy with some gravy or cranberry sauce on turkey day!

warm spiced apples a la mode

This is a real gem of a recipe, and totally perfect for fall. It smells and tastes like all the best parts of apple pie, but no fuss. As a bonus, you might have everything you need in your kitchen already!

Warm Spiced Apples a la Mode
Prep time: 10 minutes
Cook time: 6 minutes
Serves: 4

You'll need:

• 4 apples
• 1 T. cinnamon
• 1 t. nutmeg
• 1 pinch salt
• 1/2 C. light brown sugar
• Juice from 1/2 small lemon
• 3 T. butter
• 3 T. dark rum
• Pint of Ice Cream (dulce de leche, creme brulee, or a good vanilla bean)

1) Juice 1/2 lemon into a bowl, and combine with sugar, salt, nutmeg, and cinnamon.

2) Core the apples, and cut them into bite-sized pieces. Toss well in sugar mixture. (You can peel the apples, but I didn't, and they turned out great!)

3) Melt the butter in a skillet over medium-high heat, and add the apples.

4) Cook the apples for 5-6 minutes, until soft, then carefully add the rum.

5) Cook 1 more minute, stirring constantly. Turn off heat, and let the apples cool for 10 minutes.

6) Scoop ice cream into 4 bowls, and top with the warm spiced apples. If you like, add some crumbled granola.

Enjoy with company or alone, and be sure to take all the credit for this brilliant, delicious, and simple dessert.

soup season

We covered the ubiquitous kitchen staple, broccoli cheddar soup, in the last post. Let's move on to a new hearty fall vegetable...cauliflower!

Cauliflower Soup
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6

You'll need:

2 T. butter
2 T. olive oil
1 lg. head cauliflower
1 lg. onion
2 cloves garlic
3 C. chicken stock
1 C. whole milk
+/- 1/2 C. shredded parmesan cheese
Salt and pepper
Blender

1) Chop the cauliflower (including stem, but not grean leaves) into bite-sized pieces. Set aside.

2) Slice the onion, and smash the garlic.

3) In a large soup pot, melt the butter over medium heat and combine with 2 T. olive oil. Add the onions and the garlic, cover, and let them "sweat" - until they are translucent, but not browned. (~5-6 minutes).

4) Add the chopped cauliflower to the soup pot. Then add all three cups of chicken stock. Stir, then cover and let cook over medium-high heat for 15-20 minutes, until the cauliflower is soft and falling apart.

5) When the cauliflower is very soft, turn the heat off, and let the mixture cool for 5-10 minutes. Then, put the cauliflower mixture in the blender** in batches, and blend over low speed until smooth.
**When putting hot liquids in a blender, be very careful. Make sure the blender is no more than half-full, and if possible, leave one corner of the lid loose, and cover with a kitchen towel. If you don't the hot liquid will create a small combustion.

6) After the cauliflower, onions, garlic, and chicken stock have been blended together until they are smooth, put it back in a soup pot on low heat. Slowly stir in 1 C. whole milk, and gradually add the parmesan cheese.

7) Taste, and adjust salt and pepper, cheese, as you like. Enjoy with sourdough toasts, and a glass of a thick, chilly, chardonnay.

Buon appetit!

mmm mmm good

This soup isn't quite Campbell's! Don't get me wrong, I grew up on canned soup. It's getting cooler quickly, and it's getting darker earlier. Nothing can soothe away a long day like a big bowl of hearty soup. One of my favorites, broccoli cheddar soup, couldn't be easier.

Broccoli Cheddar Soup
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Special equipment: Blender

You'll need:

• 2 lbs. fresh broccoli crowns
• 3 C. chicken stock
• 4 C. 2% milk
• 3 T. butter
• 1/2 C. flour
• 16 oz. sharp cheddar, grated
• Salt & Pepper
• Small sour dough wheels (optional, for serving in a bread bowl).

1. Chop the broccoli crowns (I use the stemps and the florets) into bite-sized pieces.

2. Place the chopped broccoli pieces in a large pot, and cover with water.

3. Cover the pot with a lid, and place pot on high heat for 10 minutes until the broccoli has been par boiled (it will turn bright green).

4. Drain your broccoli in a strainer and run tap water over it to cool.

5. In the same large pot (now, broccoli-free), melt 3 T. butter. Whisk in 1/2 cup flour, gradually, to make a paste. Whisk in 1 C. milk, and make sure everything is blended smoothly. The roux will thicken your soup. Cover, and put over low heat.

6. Place 1/2 of the boiled and chopped broccoli into a blender. Add 2 C. Chicken stock, and blend on low until smooth. Pour into soup pot.

7. Place the other 1/2 of the boiled and chopped broccoli into the blender and add 2 C. milk. Blend until smooth, then add that into the soup pot.

8. Blend the broccoli mixtures well in the soup pot, and add the remaining milk and chicken stock. Add the shredded cheddar and stir constantly until melted.

9. Taste the soup, and season to your liking. I let my soup cook for a while longer (10 mins) to make sure everything is blended together, before serving it in a bread bowl.

Broccoli, Mmm mmm good.

zuni roll

Craving a taste from one of my favorite spots in Boston, Parish Cafe (known for their award-winning sandwich menu), I ventured out to create one of their masterpieces: the Zuni roll. It's embarassingly simple, but a great crowd pleaser and the perfect alternative to the club sandwich.


Zuni Roll
Prep time: 5 minutes
Cook time: 5 minutes
Special Equipment: Panini press, or two frying pans (one large, one small).


For each roll, you'll need:

• 1 Large flour tortilla


• Dill Havarti


• Smoked turkey breast (from the deli); +/- 5 slices per roll


• Bacon (2-3 slices per roll)

For the sauces (if desired):

• Smoky chipotle salad dressing


• (1/2 C.) Cranberry sauce (canned whole berries) + (1/2 C.) sour cream, blended well.

1. Cook the bacon to your desired level of done-ness, and set aside.

2. Slice the havarti cheese into 1/8 inch (thin) slices, and put them in a line down the center of the tortilla.

3. Place 4-5 slices of turkey on tortilla.

4. Place 2-3 strips of bacon, lengthwise, on the tortilla.

5. Roll it up!

6. If you have a panini press, place the roll seam-side-down on the press, close it, and wait until you hear a sizzle, or until there are brown grill marks on the tortilla (~5 minutes). If you do not have a panini press, use two frying pans as a "press" by placing the zuni roll in the larger of the two pans (bottom), place the smaller pan on top of the zuni roll, and weight it with a large can of soup or tomatoes. You will need to turn the roll to grill both sides.

7. When the roll is done, cut with a sharp diagonal line, and serve with either (or both!) chipotle dipping sauce or cranberry sauce (*I recommend the cranberry!)

Serve with french potato salad (Recipe in previous post: April 2007, "The French Do It"). Be sure to stop by Parish Cafe next time you're in Boston...and enjoy!

benny's mac

Watch out for this one - it's a real gut buster. It's mac-n-cheese, all grown up.

Benny's Mac
Serves: 6
Prep time: 25 minutes
Cook time: 30 minutes

You'll need:

• 1 lb. box "Gemelli" pasta
• 1/2 lb. thick-sliced bacon, chopped into pieces
• 4 oz. Gruyere cheese
• 4 oz. Havarti cheese
• 2 onions, sliced thinly
• 1/2 C. dry white wine
• 1 pt. milk
• 8 oz. chicken broth
• 2 T. butter
• 2 T. flour
• Pinch of nutmeg
• 1 T. dijon mustard
• Salt & Pepper

Preheat oven to 350 degrees.

Heat 1 T. olive oil in a skillet, and add chopped bacon. Fry until crispy. Remove bacon with a slotted spoon and drain on a paper towel. Do not discard grease.

Bring large pot of salted water to a boil. Add pasta when at a rolling boil, and cook for 12 minutes, or according to package directions.

Add sliced onions to bacon grease, and sautee. When they are beginning to brown, add 1 C. white wine, and reduce completely.

Grate equal amounts of gruyere and havarti, so you have 2 1/2 Cups.

Melt butter in saucepan over low heat, add flour, and whisk well to make a paste. Whisk in 1 C. milk, and 1 C. chicken broth. Add nutmeg, dijon, and salt and pepper to taste. Stir in a figure 8 motion, and let thicken for a few minutes. If too thick, add more chicken broth or milk.

Add 2 cups grated cheese, gradually, to roux. When completely incorporated, turn off heat.

Combine drained pasta, browned onions, and cheese sauce, in a large baking dish. Sprinkle remaining cheese over the top of the pasta and bake until top is bubbly and brown.

Serve with bacon on top. Enjoy with a long movie and the rest of the bottle of wine. Buon appetit!

butternut squash lasagna

Fall is in the air!

Butternut Squash Lasagna Rolls
Serves: 6
Prep time: 40 minutes
Cook time: 1 hour

You'll need:
12-16 lasagna noodles
1 pint whole milk
1 T. butter
2 T. flour
3/4 C. loosely packed basil
1 container fresh mozzarella
1 bag shredded mozzarella or provolone
1 - 2 lb. butternut squash
Pecorino cheese, grated
2 T. olive oil
1/2 C. water
Nutmeg
Salt & Pepper
Food proceessor or blender

1. The first thing you'll want to do is get started on peeling, seeding, and cubing your squash. You'll want to end up with 1-inch cubes.

2. Preheat your oven to 375 degrees.

3. Heat the olive oil in a large skillet, and add the butternut squash. Coat with olive oil, then pour in 1/2 C. water. Cover, and let simmer until the squash is soft (~20-30 minutes). Stir infrequently.

4. Next, heat a large pot with water to partially cook the lasagna noodles. (Cook each batch of 5 or 6 noodles for about 7 or 8 minutes...until they are pliable, but not quite cooked through). Lay them out on parchment paper to cool until they are ready to be rolled!

5. To make roux: In a saucepan over low heat, heat the butter until it is melted. Add the flour, and whisk until a paste forms. Slowly add the milk, while whisking, to ensure that everything is well-blended. Add 1/8 t. nutmeg to the roux. Grate pecorino into the roux for 30 seconds or so, and whisk well.

6. When the squash is soft, turn off the heat. Add salt and pepper to taste, then let cool for 5 minutes. I would recommend using a food processor for this next part, but if you need to use a blender instead then be sure to take the "cap" insert out of the lid and place a paper towel over instead. Hot substances in blenders are tricky, and the last thing you need is a squash explosion!

7. Add the squash to the blender/food processor, and blend until smooth. Taste, and adjust seasonings by adding additional salt and pepper to your liking. *You may also want to add 1 T of brown sugar, depending on your taste!

8. Remove the puree from the blender or food processor, and set aside to cool.

9. Go back to the roux, and taste to make sure everything is blended and seasoned to your liking. Add the roux and the basil leaves to a blender, and blend until smooth.

10. In a baking pan, add 1/2 the roux to the bottom of the pan, making sure it is spread evenly. Put a couple of handfuls of shredded cheese on top of that to make a bed for the pasta rolls.

11. Make the rolls one at a time -- spoon 1-2 T of sqash on one side of a lasagna noodle. Roll it up, from one end to the other. Place seam-side-down in lasagna pan. Repeat for as much squash mixture as you have!

12. When all your rolls are made, sprinkle another handful of shredded cheese over the top, then pour the remaning basil roux over that. Top by placing slices (or little balls) of fresh mozzarella over that.

13. Cover with tin foil and bake in a 375 degree oven for 30-40 minutes. Remove tin foil, and broil for 3-4 minutes until top is brown. Remove from oven and let sit for 10 minutes before serving.

Enjoy for fall!




Thanks, to Sarah, for this recipe!

runza

Runza, every Husker's staple, has not yet spread its wings to the right or left coast. Here's a recipe to tide you over until the next time you land at Eppley...

Runza
Makes: 6 Runzas
Prep time: 40 minutes
Bake time: 40 minutes
Cool time: 20 minutes

Clearly, this will take some time, but the end product is worth it. You'll need:

• 1 lb. extra lean ground beef
• 1/2 head cabbage, shredded
• 2 onions, finely sliced
• 1/2 C. Water
• 2 T. olive oil
• 1 roll Pillsbury prepared pizza dough (in the refrigerated section at the store)
• 12 Velveeta cheese slices
• Parchment paper
• 2 T. Garlic Salt
• 3 T. Pepper
• 3 T. Salt
• 3 T. butter
• Pastry brush

1. Preheat your oven to 375 degrees.

2. In a medium skillet, sautee the ground beef until brown (~10 minutes). Drain grease if needed.

3. In a large skillet, mix the shredded cabbage and the finely sliced onions, 1/2 C. water, the 2 T. olive oil, and sautee over medium heat until soft and beginning to brown (~20 minutes).

4. To the ground beef, add 1 T. garlic salt, 1 T. salt, and 2 T. ground black pepper. Mix well.

5. To the cabbage and onions, add 1 T. garlic salt, 1 T. salt, and 2 T. ground black pepper. Mix well, and don't forget to taste to see if the seasoning is right. Add more salt/pepper if necessary.

6. When the cabbage and onions are seasoned, soft, and starting to brown, add the ground beef, and stir to blend thoroughly. Add seasonings to taste. Let cool for 10 minutes.

7. On a floured surface (or on parchment paper, or a sil-pat), roll out the pillsbury dough, making sure it is an even thickness. N.B. Don't make the dough too thin. It should be about the right thickness when you take it out of the package.

8. Use a pizza cutter to cut the dough into six equal pieces, approximately 4 x 6 inches, unstretched.

Now for the important/tricky part: Runza Assembly...

9. Place a piece of parchment paper on your baking sheet. This is an important step! If you don't use parchment paper, your Runzas may come out soggy or burned on the bottom.

10. On a flat surface, take one of the cut pieces of dough, and lightly roll into a rectangle. (Picture using your rectangle in 1/3's...use the middle 1/3 to place your filling, and each 1/3 on the top and botton will help you close your Runza later).

11. Place one slice of Velveeta in the middle of the rectangle. You may have to fold your piece of cheese in half so it fits.

12. On top of the cheese, place 1 C. cabbage, onion, and beef filling. Take care that your filling does not spill onto the edges, it will be difficult to close your runza if it does.

13. Place another slice of cheese on top of the filling...then close the runza by folding the bottom 1/3 of your dough up and over the filling and cheese, then the other 1/3 of the dough on top of that. Seal the edges by pressing firmly but gently on the remaining open parts.

14. GENTLY lift your Runza onto the parchment paper, turning it over so that the seal is on the bottom. Repeat for remaining dough/filling.

15. After you have assembled all your Runzas, and before you put them into the oven, glaze the top of them with melted butter. The best way to do this is using a pastry brush. You may need to re-glaze them 20 minutes or so into the baking process.

16. Your Runzas are done when the tops are golden brown. Remove from oven and let them cool for 20 minutes, then enjoy!

Go Big Red!

eat it, everyday

On a recent cross country flight, I wandered into the airport's Hudson News store--for what else than however many magazines my $10 could buy. I ended up with a fine selection of cheap tricks: US Weekly for my gossip fix, Everyday with Rachel Ray for my foodie fix, and something else, I forget. In any case, after reading Everyday I was was particularly inspired by her sit-down dinner with Italian cooking legend Mario Batali, who gave her a gem of a recipe to work with. I tried it last night, and it's molto delicioso! Here it is:

Tuscan-style Cauliflower
Serves: 6
Prep time: 10 minutes
Cook time: 30-40 minutes

You'll need:

• 1 32-oz. can crushed tomatoes (Cento brand are my favorite)
• 1 large head fresh cauliflower
• 2 cloves garlic
• 1 yellow onion
• 1/2 C. chopped calamata olives
• 1/2 C. water
• 2 T. olive oil
• 2 T. butter
• Salt & Pepper
• 1 t. dried thyme

1. Cut the cauliflower into 1-1 1/2 inch florets. Rinse, and set aside.

2. Cut the onion in half, then slice it.

3. In a large pot, melt the butter and the olive oil together over low heat. Crush two cloves of garlic into the butter/oil, and stir until golden (blonde).

4. Add the onions, and sautee until translucent and starting to brown, or about 10 minutes.

5. Add the can of crushed tomatoes, some salt and pepper to taste. Heat through, about 2 minutes, then add the cauliflower florets. Stir to coat, the cover.

6. Let sit on M/L heat for about 10 minutes before stirring.

7. Add the 1/2 cup of water, and the chopped calamata olives, and stir to incorporate. Cover again, stirring occasionally, for another 30-40 minutes, or until cauliflower is tender to your liking. Top with grated parmesan, if you must!

This would be a fantastic complement to a nice roasted pork loin dish... and you should eat it, everyday!

for love & onions

"Life is like an onion.You peel it off one layer at a time; And sometimes you weep."
-Carl Sandburg

Seven Onion Soup & Parmesan Bread

Seven Onion Soup

Serves: 6
Prep time: 20 minutes (slicing)
Cook time: 40-45 minutes

You'll need:

• 4 strips of bacon
• 4 T. butter
• 2 Yellow Onions, sliced
• 1 Red Onion, sliced
• 1 White Onion, sliced
• 2 Leeks (white part only, be sure to rinse well after slicing)
• 6 Shallots, sliced
• 1 bunch spring onions, sliced
• Chives (for garnish)
• 1 box beef stock
• 1 beef boullion cube
• 1 Bay leaf
• 1 T. dried thyme
• 1 C. red wine
• 1/2 C. heavy cream
• 1/3 C. all purpose flour
• Salt & Pepper
• 1 T. balsamic vinegar

1. In a large pot over medium heat, sautee the bacon until crisp. Remove the bacon, but do not discard the grease.

2. Meanwhile, use a mandoline or a chef's knife to finely chop the red onion, the yellow onions, the white onion, the shallots, the leek, and the spring onions.

3. Melt the 4 T. butter with the bacon fat. Add the onions, the thyme, the bay leaf, and 1 T. salt, and 1 T. pepper. Sautee, stirring often, until translucent (~10 or 15 minutes).

4. When the onions are translucent, dust with 1/3 C. flour. Incorporate the flour into the onions, and let cook until golden (~3 minutes).

5. Add the beef stock, and bring to a boil. Add the boullion cube, the balsamic vinegar, and the wine. Salt & pepper to taste.

6. Lower the heat and simmer the soup for 40 minutes, stirring and tasting often. Right before you serve it, stir in 1/2 cup heavy cream so it is just heated through.

7. Garnish with crumbled bacon and chives, if you wish.

Parmesan bread
Serves: 6
Prep time: 10 minutes
Cook time: 10 minutes

You'll need:

• 1 fresh baguette
• 4 T. butter at room temperature
• 3 cloves garlic
• 2/3 C. grated parmesan cheese
• 2-3 sprigs of parsley, chopped

1. Preheat your oven to 350 degrees.

2. Cut the loaf of bread in half (the long way), and then each of those 'loaves' in half (to open them). You should have about 4 equally sized pieces of bread.

3. Use a garlic press to crush the peeled cloves of garlic into the room temperature butter. Use a spoon to stir them to incorporate.

4. Add 1/3 C. grated parmesan cheese into the butter.

5. Add the parsley into the butter. Stir until all ingredients are smoothly incorporated into the butter. Divide it into 4 equal parts, and spread 1 part on each of the 4 pieces of baguette.

6. Sprinkle the remaining parmesan on top of buttered bread, and bake at 350 degrees for 10-12 minutes until cheese and butter have melted, and tops are golden.

7. Enjoy with your soup and a nice, big glass of red wine!

little dumpling

Pan-Fried Vegetarian Dumplings
*The shortcut way...

Serves: 2 (16 pieces)
Prep time: 20 minutes
Cook time: 10 minutes

You'll need:

• Dumpling wrappers (available at your local grocery store, in the refrigerated section)
• Frozen mixed vegetables (~10-12 oz., Birdseye are good)
• Hot sauce (Rooster sauce is my favorite!)
• Soy Sauce
• 2 T. butter for sauteeing
• Glass of water
• A teaspoon

1) Thaw out & drain the mixed vegetables well.

2) Place vegetables in food processor, or chop well with a knife. (If you process these in a food processor, make sure NOT to over-process. You want the final product to have the consistency of diced onions, NOT mashed potatoes).

3) Place veggies in a bowl. Add 1 T. hot sauce, 1 T. soy sauce.

4) On an open work area, create an assembly line including one "work area" where you make the dumplings, and a place for the completed dumplings to rest until it's time to cook them. Be careful not to stack them, they are delicate when they are raw!

5) Take one sheet of dumpling wrapper. Wet your finger in the water bowl, and run it around all four edges of the square (does not matter if the middle of the wrapper gets wet, so long as the edges are.

6) Place a teaspoon of filling into the center of the wrapper. Be sure not to overfill the dumpling wrapper (even though it's tempting)!

7) Draw up two opposite corners of the wrapper, and press together to seal. Then seal the edges, taking care to press firmly on all edges. The water should seal the dumpling wrapper together. (Should be a triangle when you are done.)

8) Repeat for as many dumplings as you like! I recommend about 8 per person.

9) When you are ready to cook the dumplings, melt 1 T. of the butter over medium heat in a non-stick fry pan. (You should cook them in batches to avoid overcrowding, so you will use the rest of the butter in a later batch).

10) When the butter has melted, place the dumplings in the fry pan. Careful! These little guys cook quickly (about 1-2 minutes per side). Flip them once, and make sure they are golden on each side, then take them out to cool.

Serve with either sweet and sour sauce or ponzu sauce! Enjoy!

on a lighter note

Summer is here. Well, it's almost gone, but it's still here. And it's not too late to show off that hourglass figure! (HA!). Taking a break from my usual comfort food shenanigans, I've declared that this week is salad week. Mmm...check out these salad & side recipes for a totally tasty and satisfying experience (guilt-free!):

Goat cheese & Pear Salad, with Lemon Pepper Chicken
Prep time: 20 minutes
Serves: Two

You'll need:

• 3 oz. goat cheese
• 2 pears
• cherry tomatoes
• 1 carrot
• 1 8-oz. package spring greens
• 1 lb. chicken cutlets
• 4 T. lemon pepper seasoning (McCormack is great)
• 2 T. balsamic vinegar
• 2 T. dijon mustard
• 2 T. olive oil

1) Liberally season the chicken cutlets with the lemon pepper seasoning.

2) Sautee the cutlets in 2 T. olive oil until done (~15 minutes).

3) Meanwhile, whisk together the mustard, the balsamic vinegar, and the olive oil to make a vinaigrette.

4) Toss the spring greens with the vinaigrette. Arrange greens on a large plate.

5) Using a vegetable peeler, shave carrot on top of greens.

6) Slice your pear, and arrange on the outside of the plate.

7) Arrange tomatoes and chunks of goat cheese around the plate.

8) Top with chicken cutlets, and voila!


Broccoli Soup
Prep time: 15 minutes
Serves: Four

You'll need:

• 2 heads of broccoli
• 1 box chicken broth (Swanson's?)
• Salt, balsamic vinegar, cayenne, for seasoning.
• **If desired: Heavy cream.

1) Cut broccoli (including stems) into large chunks.

2) Bring water to a boil.

3) Boil the broccoli for 10 minutes, until tender and bright green.

4) Using a blender or a food processor, blend together the broccoli and the chicken broth for 1 minute until smooth.

5) Placing soup back on stove, season to taste with balsamic vinegar, cayenne pepper, and salt.

6) If desired, add heavy cream (sparingly) to soup to thicken.

Serve with: toasted ciabatta triangles. Yum!


Fattoush
Prep time: 20 minutes
Serves: Four

Are you ready? This ranks among the more epic salads I've eaten. Long ingredient list, but simple instructions...

You'll need:

• 2 bell peppers (one red, one yellow)
• 1 bunch of spring onions
• 1 cucumber
• 1 box cherry or grape tomatoes
• 1 8-oz bag hearts of romaine
• 2 carrots (for shredding)
• Handful of fresh Mint
• Handful of fresh Parsley
• Handful of fresh Cilantro
• Kalamata olives (pitted)
• Feta cheese
• 1 bag pita chips (plain-I love Stacy's brand)
• Juice of 4 lemons
• 1/4 C. extra virgin olive oil

1) Chop the feta, peppers, cucumbers, spring onions into bite sized pieces; then shred the carrots, using a vegetable peeler.

2) Finely chop the herbs. Add them to the salad.

3) Add the olives (to your liking), tomatoes, lettuce, and pita chips. Toss well.

4) Juice the lemons, and whisk well with equal parts of olive oil. Pour the dressing over the salad, and toss well. Let sit for 10 minutes, and enjoy!


Spiced Turkey Kafta
Prep time: 10 minutes
Serves: Four

You'll need:
1 lb. lean ground turkey
1 handful fresh mint
1 handful fresh parsley
1 handful fresh cilantro
1/2 C. thick plain yogurt
2 T. grill seasoning (You can use whatever you have, I used lemon pepper seasoning and it was great.)
4 small pita pockets
2 T. olive oil

1) In a food processor, chop the herbs.

2) When they are chopped, blend them with the yogurt.

3) Add the turkey to the yogurt, and mix well.

4) Add the grill seasoning, and blend with turkey.

5) Form into patties, and cook thoroughly. Slice the top off the pita pockets (you can brush olive oil on the pitas and grill briefly to make them extra tasty) - and enjoy!

sweet tart

"If I had a penny for everything I loved about you, I would have many pennies."

-Waitress

After watching Waitress, and being totally inspired by Keri Russell and her beautiful and innovative pies, I just had to try my hand at making one. Instead of making a sweet pie, I opted for a savory one after getting a tip from Real Simple magazine, on "Great Recipes for Summer Tomatoes."

Tomato Tart
Prep time: 40 minutes
Bake time: 40 minutes
Serves: 6

You'll need:

• 1 - 9 inch pie pan (mine was Pyrex for about $6, works great!)
• Frozen Pastry Dough (Pepperidge Farm worked well!)
• Butter (~2 T. for greasing the pie pan)
• 6-7 Roma tomatoes, seeded
• 2 T. Balsamic Vinegar
• 2 T. Olive Oil
• 2 Cloves Garlic, crushed
• 6 or 8 Basil leaves, torn
• 1 - 3 or 4 oz. container of Chevre (dental floss for slicing)
• 3 or 4 oz. Fontina Cheese
• Salt & Pepper to taste

1. Remove pastry dough (1 sheet) from freezer. Place between two damp paper towels to thaw. (Should take ~20 minutes until it is pliable).

2. Preheat oven to 375 degrees.

3. Halve the tomatoes, and remove their seeds by gently squeezing them over the sink.

4. Roughly chop the tomatoes into 1 inch pieces.

5. In a medium bowl, combine chopped tomatoes, torn basil, crushed garlic cloves, balsamic vinegar, olive oil, and salt and pepper. Allow to marinate for 10 or 15 minutes.

6. Grease the pie pan WELL using butter.

7. When the pastry dough is pliable, unfold it and use a rolling pin to make it an even thickness (should be about 1/4 in. thick).

8. GENTLY place the pastry dough into the pie pan, taking care to release any air bubbles. Trim the excess pie crust using a paring knife.

9. Using dental floss, make thin slices of the chevre, and line the bottom of the pie crust.

10. Using a slotted spoon, transfer the chopped tomato mixture into the pie crust (on top of the chevre). Try to minimalize the liquid that gets into the pie crust (it's ok to have some, but you don't want tomato stew).

11. Next, grate the fontina cheese over the top of the tomatoes. You should have a nice, even layer when you're done.

12. Finally, brush any exposed pastry dough with butter to prevent burning while it bakes.

13. Place your tart into the 375 oven for about 35-45 minutes (until the pastry is brown and flaky, and the cheese on top becomes golden.

14. When you take your tart out of the oven, let it cool for about 15-20 minutes-you'll have six lovely slices to show off!

Serve with:

• Lemon pasta (see post "When Life Hands You Lemons")
• A tossed spring mix salad with shaved carrots & balsamic vinagrette
• Chilled Chardonnay (Simi is especially nice).

that's amore

"When the moon hits your eye like a big pizza pie..."

-Dean Martin

Confession: I'm terrible at making pizza. I can make a mean tagine. I can make a burger that will knock your socks off. I can craft a sauce you'll dream about for a year; but ever since I can remember pizza has been impossible.

Maybe it's because I have such high expectations for my pizza, having lived in Rome and in Boston. Or that I know the best pizza comes from il forno al legno (a wood-fired oven), and that I could never, ever recreate that effect. Maybe because I fell in love with the pizza in Boston's Upper Crust (http://www.theuppercrustpizzeria.com/). Maybe all my aspirations have stunted my talent...

I have tried dough from a box. I have tried buying dough from a pizza store. Once, I admit, I even caved and bought a Tombstone pizza and put my own toppings on it. Gross, gross, gross. I had a thought once, stewing over my inability to make pizza, and blaming it all on faulty dough; that someone like Kraft ought to make a product (much like the cookie dough tubes) -- that would be pizza dough inside, instead. Keeping in mind this may violate the spirit of the art for the connoisseurs, I sure would enjoy taking credit for a chewy, salty crust.

Giving up on my million dollar Kraft dough idea, I wandered down the Italian foods aisle in the grocery store last night. Bombarded with a nearly infinite selection of sauce, I rebelled in my head, opting instead for fresh tomatoes. Fresh basil. Fresh mozzarella. Reluctantly, I chose a Boboli thin crust pre-made pizza crust as my canvass. And then, I had a beautiful idea and created what would be one of the more epic pizzas I've sunk my teeth into. Here's how:

Serves: 2

Cook time: 15 minutes

You'll need:

• Boboli "thin crust" pre-made pizza crust
• 1 container of small cherry tomatoes, halved
• 1 container of fresh mozzarella, sliced
• 5 basil leaves, chopped
• 2-3 T. salted butter, melted
• 3 cloves garlic, pressed
• Olive oil, salt, and pepper

1) Preheat oven to 400 degrees.

2) Melt the 2-3 T butter in the microwave.

3) Press 2 cloves of garlic into the melted butter. Stir well.

4) Spread garlic butter all over the crust.

5) Bake crust with butter for 5 minutes in a 400 degree oven. (You should place the crust directly on the rack. Crust may bubble up when heated).

6) Slice mozzarella into 1/4 to 1/2 inch slices. You'll want enough to cover the whole pizza.

7) Halve 1 cup of small tomatoes.

8) Chop basil.

9) Remove crust from oven.

10) Top pizza with mozzarella, tomatoes, and basil. LIGHTLY drizzle olive oil over the top. Salt and pepper the pizza.

11) Bake pizza in the 400 degree oven for 10 minutes, or until cheese is melted and starting to bubble.

The secret, in case you haven't discovered, is the garlic butter. Enjoy with a glass or so of a nice red wine, like Montepulciano d'Abruzzo, and your sweetie. Because when this pie hits your lips...that's amore!

lebanese blonde

I've touched this place before

Somewhere in another time

Now I can hear the sun

The clouds drifting through the blinds

A half a million thoughts

Are flowing through my mind

-Theivery Corporation, "Lebanese Blonde"

Neyla
www.neyla.com
3206 N Street, NW
202/333-6353
$$$

Around the corner and tucked behind Billy Martin's tavern in Georgetown, you'll find a most wonderful oasis in Neyla, a Lebanese grill filled with posh people-about-town, pundits, and other pols. Save the politics for later, and enjoy what they have to offer your appetites.

Brightly colored chiffon drapes from one end of the ceiling to another for a truly exotic feel inside this place. Sip one of their "house mojitos" (they're citrus, not mint), but watch out to have too many. At $9 a pop, you'll be lucky to have enough dough for dinner.

When you arrive, they'll give you a nice plate of homemade yoghurt, olives, and bread with zataar (a traditional Lebanese mixture of herbs...notable for it's desirable effect on the brain and memory--or so they say). I could be happy with this alone, but don't stop there. Indulge your senses, and proceed to the menu, and the mezze.

At first glance, their menu may seem dizzying. If you're not familiar with Lebanese food (or even if you are, for that matter), don't miss their "Lebanese Tasting" for two -- which for $30 includes a hearty array of their favorite mezze -- including tabbouleh, hummus, baba ganouj, stuffed grape leaves, chicken schwarma, beef kibbeh, and for the extra naughty...cheese rolls (manchego cheese rolled in filo dough and baked).

Don't order yet. Finish your Tasting...then ask to see a menu again. At this point, I'm guessing you're feeling fat, happy, but ready to keep eating the wonderful flavors of Lebanon. Don't miss their beef kafta -- it is truly something else. Split an order of that with your date, then each of you should pick another mezza to eat for dinner. You'll save a couple dollars, and you won't want to explode at the end of it all. After eating there literally half a dozen times, I promise that this is the best and smartest way to order. Your waiter might look at you quizically, but smile kindly and ... trust me.

When you dine there, you may be visited by the flower peddler. He has been around to sell me flowers each and every visit I have been there, no doubt he is as perennial as the grass. Smile at him and politely decline his offer, though, unless you're ready to fork over a couple of Franklins for some half-dead flowers for your honey. It might seem sweet in the moment, but resist if you can.

In'sh'allah, you'll enjoy this spot as much as I have.

napoleon complex

"An army marches on its stomach."

-Napoleon Bonaparte

Cafe Bonaparte
www.cafebonaparte.com
1522 Wisconsin Avenue, NW
202/333-8830

A taste of Europe right here in quaint little Georgetown...what could be nicer for a weekend brunch? Omelets are named after artists...it was love at first bite.

Not once, but twice, this weekend I enjoyed brunch at Cafe Bonaparte (it was really that good). The silver coiffered ceiling...the crimson walls...the tiny tables and perfectly portioned omelets and crepes could not have made for a nicer experience.

We started with a bloody mary--peppery, tart, thick, and boozy, these bloody marys were a step above the rest. They use a british mix, then add their own touch with fresh cracked pepper, lime juice, and an olive garnish...shaken once, before poured into a perfectly cyllindrical glass that makes drinking them purely delightful. At $7 apiece...go ahead and have two.

In addition to their wet bar, they've got one doozy of a cafe staff (in the old European sense). For your sweet tooth, they'll spoon Nutella into an espresso cup, top it with a single shot of espresso and some whipped cream. Dining like this on a Sunday morning is both heavenly and sinful.

For brunch, take note of all of their artistically crafted omelets and crepes...there is one for every appetite on the menu. My recommendation, though, is to listen carefully for their special of the day. Each weekend day, they craft an omelet of several carefully selected ingredients into a wonderful, savory, piece of breakfast that is almost too good looking to eat.

Turn the page from their brunch menu, and you will find a dizzying array of savory crepes and other entrees. They have an entirely separate menu for their sweet crepes and other patisserie.

I'll let you discover the rest on your own...you won't be disappointed. Cafe Bonaparte is truly Napoleon, dynamite.

go fish

I love pasta. I love tomatoes. I love Mediterranean food in general, and as the New York Times pointed out in the article attached to this recipe, anchovies are loved in almost every country -- except for ours. What's not to love about these savory little filets? I'll tell you -- because the NYT told me, and I've confirmed it.

They claim that the population does not enjoy anchovies because they are buying the wrong kind (the kind that is packed in tins in oil), and that to really enjoy anchovies, you need to buy the right kind. What's the right kind? That's easy: the kind that comes in a glass jar, packed in Spanish or Italian olive oil.

This recipe will entice even the most staunch anchovy-hater you can find...enjoy:

• 10-15 whole cloves peeled garlic
• 1/4 C. extra virgin olive oil
• 1 T. crushed red pepper flakes
• 10 anchovy filets (more or less, to your liking)
• 10-12 oz. cherry or grape tomatoes, halved
• 1 lb. tubular pasta (penne rigate, rigatoni, etc.)
• **Good to have on hand: tomato paste.

1) Bring a large pot of salted water to a boil, then add pasta and boil until al dente (~10 minutes).

2) Heat the olive oil on medium heat in a skillet for 1 minute.

3) Add the garlic cloves, and brown lightly.

4) Add the anchovy filets, and stir until filets have dissolved.

5) Add the red pepper flakes and incorporate into the oil.

6) Reduce heat to low, then add the halved cherry tomatoes, and simmer for 10-15 minutes, until pasta is done.

7) If you wish, add 1 T. tomato paste + 1/3 C. pasta water, to make the sauce go further.

When the pasta is al dente, mix with the sauce. The anchovy filets will have dissolved to create a deeply savory flavor for the tomatoes. The garlic cloves will have softened completely, and are fragrant and sweet. I promise, this is going to be a new favorite! Go fish!

the french do it

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.

-J.R.R. Tolkein

There is nothing complicated about this meat and potatoes French feast. It is good and satisfying food, and it is boldly flavorful. I can think of nothing nicer than impressing your guests with this devilishly simple and good meal. Enjoy...

Steak au Poivre
Serves: 6

You'll need:

• 6 - 6 oz. filets mignon

For the sauce:

• 2 C. beef stock
• 1 cube chicken boullion
• 1/2 C. heavy cream
• 4 T. butter, cut into 1 T. pats
• 3-4 T. cracked black peppercorns
• 1 C. red wine, or 1/4 C. sherry

For the sauce:
1) Melt 1 T (1 pat) of butter over medium-high heat, until it foams.

2) Add the peppercorns, and stir.

3) Add 2 C. beef stock + 1 cube chicken boullion.

4) Boil until the liquids reduce some (about 8 or 9 minute).

5) At the same time, add 1/4 C. cream and 1/2 C. wine (this allows the cream to cook down some).

6) Allow the sauce to boil and reduce further.

8) Place the filets on a broil pan, with your broiler on high broil, for 3-4 minutes per side if you like medium-rare steaks.

9) Taste sauce, add additional wine or cream to your liking.

9) When the steaks are done to your liking, serve them with 1-2 T. au poivre sauce. It's potent stuff, so a little goes a long way, but is a simple and fantastic complement to a nice cut of red meat.

French Potato Salad
Serves: 6

You'll need:

• 2 lbs. red potatoes (I like the waxy, small ones)
• 3-4 cloves garlic
• 2 T. Dijon mustard
• 1/2 Red Onion, chopped
• 1/4 C. Olive Oil
• 2 T. Balsamic Vinegar
• 1 T. White wine or champagne vinegar
• 2 T. Parsley
• 2 T. salt
• 1 T. black pepper

1) Boil the potatoes until edible but not mushy, let cool, and chop into 1 inch pieces.

2) Skewer the peeled garlic cloves and poach them whole in the boiling potato water. (4-5 mins).

3) Chop the onion and the parsley finely.

4) Remove the garlic, and when it cools, press it through a garlic press...then add:

5) Mix the onion, parsley, vinegars, oil, mustard, salt, and pepper.

6) Lightly toss the potatoes with the onions, parsley, oil mixture.

7) Refrigerate for up to overnight, allow it to come to room temperature before serving.

favorite enchiladas

You'll need:

• 12 small corn tortillas
• 1 container sour cream (reduced fat is fine)
• 2 packages shredded cheese (monterey jack, cheddar)
• 1 lb. chicken (~2 boneless, skinless chicken breasts)
• 1 Onion, chopped
• 1 can green chiles, chopped
• 16 oz. enchilada sauce

1) In a saucepan, bring water to a simmer. Simmer chicken breasts for 20-25 minutes, until done.

2) In a skillet, sautee chopped onion on low heat until translucent. Stir in green chiles when the onions are nearing done.

3) In a medium sized mixing bowl, mix together 1 package shredded cheese and ~1 C. sour cream.

4) When the chicken is done, rinse with cool water, then shred or chop.

5) Mix chicken with onions and chiles, then mix with sour cream and cheese.

6) Cover the bottom of your baking pan with enchilada sauce.

7) Warm the corn tortillas in damp paper towels in the microwave for 30 seconds, or until malleable.

8) Put 2 T. chicken mixture inside each tortilla, roll, and place seam-side down in baking pan. Repeat until you're out of tortillas/mixture.

9) Cover the enchiladas in more sauce, then top with remaining package of shredded cheese.

10) Bake in a 350 degree oven for 20-25 minutes or until top is bubbly.

Serve with:
Spanish Rice
Refried Beans
Guacamole
Margaritas

One bite and you'll see why these are my favorite enchiladas...

when life hands you lemons...

...make lemon pasta!

Lemon Pasta
Serves: 5-6
Cooking time: 10 minutes
Prep time: 0 minutes

You'll need:

• 1 lb. spaghetti
• 4 lemons
• 1 C. parmesan
• 1/2 C. olive oil
• 1/2 C. chopped basil or arugula
• Salt and pepper

1. Boil a large pot of salted water.

2. While the water is boiling, juice the lemons, and whisk in 1/2 C. oilve oil with the juice. Add ground black pepper (~2 t.).

3. Boil the pasta for 8-10 minutes, or until al dente. Reserve 1 C. of the water the pasta boiled in.

4. Toss the pasta, lemon juice/olive oil mixture, and gradually add parmesan. Add pasta water if the pasta is too dry.

5. Toss in the basil or arugula.

Top with shaved parmesan and lemon zest. Enjoy!

Side dish ideas:
Caprese salad
Prosecco
A nice piece of good dark chocolate for dessert

irish times

Guinness Burgers & Homemade Fries

You'll Need (for 4 people):

Guinness Burgers

• 1 lb. lean ground beef
• 2 Vidalia Onions
• 1 packet Lipton's Onion Soup (dry)
• Breadcrumbs
• 2 T. Butter
• 1 T. Olive Oil
• 1 Can Guinness Draught (& more for drinking!)
• Salt & Pepper
• Dash of Tobasco
• 4 Kaiser Rolls (I like whole wheat, from the deli).
• Irish Aged Cheddar

Homemade Fries

• 4 Yukon Gold Potatoes
• 2 T. Olive Oil
• 2 T. Salt
• 1 T. Black Pepper
• 1 T. Cayenne

For the burgers:
1) Grate 1/2 of 1 Vidalia Onion. Set the other 1.5 onions aside.

2) With your hands, blend together:

• Grated Onion
• Ground Beef
• Salt & Pepper
• 1/2 Can Guiness
• 1/2 Cup Breadcrumbs (or more, if needed)
• Dash of Tobasco
• Lipton's Onion Soup Mix (whole packet, dry)

Then set it aside...

3) Slice the remaining 1.5 onions. Place in skillet on medium heat with 1 T. Olive Oil, 2 T. Butter. Do not add salt! Stir the onions with a wooden spoon often, until they begin to get caramelized.

4) When the onions start to stick to the bottom of the pan, pour some Guinness in to deglaze the pan. Continue to cook the onions until they are a deep golden color.

5) When the onions are beginning to look done, form the meat into patties (should make 4 burgers).

6) In a skillet over Medium/High heat, sautee the burgers until they are done to your liking. Melt slices of the Irish aged cheddar over the burgers while they are still in the pan.

7) Slice the Kaiser Rolls (I like to warm them first, then slice them)...Place burgers on top of rolls, top with caramelized onions.

For the Homemade Fries:

1) Preheat the oven to 350 degrees.

2)Wash the potatoes.

3) Slice the potatoes as you would like them.

4) When they are sliced, toss them with 2 T. olive oil, then add pepper, salt, and cayenne.

5) Bake for 40 minutes (or until golden), turning once.

eggs benedict

Eggs Benedict

For two people, you'll need:
7 eggs
1 stick of butter, melted
2 English Muffins
1 lemon
1 T. Salt
1 T. White Vinegar
1 t. cayenne
1 t. black pepper
4 oz. Prosciutto di Parma
1 small tomato (4 slices)

1) Bring 4 inches of water to a simmer, add 1 T. white vinegar.

2) In a double boiler on low heat, whisk together 3 egg yolks + 2 T. lemon juice, plus 1 t. cayenne and 1 t. black pepper. Add the whole stick of melted butter. Whisk for 2 minutes.
*If you don't have a double boiler, make one by filling a saucepan with 2-3 inches of water, then placing a glass bowl over/in the saucepan.

3) When the water/vinegar is simmering, add eggs very gently, one at a time.
*It may help to crack the eggs into a small bowl first to slide them into the water more gently. For 4 eggs, it is ideal to cook them for 4-5 minutes, taking care that they do not stick to the bottom of the pan.

4) Toast the English Muffin halves in a broiler along with the prosciutto and the tomatoes (lay them all separately-the goal is to toast each component on its own, then assemble them later).

6) Remove the eggs with a slotted spoon, drain them on a paper towel.

7) Assemble 4 of these: English muffin, prosciutto, tomato, poached egg, dollop of hollandaise.

Enjoy with fresh fruit and a mimosa!

well braised

From my "New Best Recipes" Cookbook comes this gem...Braising is my new favorite cooking methods - and as the author of the New Best says, it is one of the greatest triumphs of cooking to turn a tough cut of meat into something tender and succulent...So, take some time on a Sunday night to enjoy this beautifully simple recipe:

Lamb Braised in Red Wine & Onions:
Prep time: 30 minutes
Cook time: 2.5 hours
Serves: 2-3

You'll need:
4 - 3/4 in. thick shoulder cuts of lamb, trimmed
1 Vidalia onion, chopped
1 C. Red Wine
1 small can chopped tomatoes (I like Muir Glen Fire Roasted chpped tomatoes)
2 T. Olive oil
Salt & Pepper

First, trim excess fat off lamb. Season with salt and pepper on each side.

In a skillet, heat 1 T. olive oil, add lamb shanks. Do in batches if necessary, to avoid overcrowding. Sautee on medium high heat for 3 minutes on each side, remove and place to side. Drain excess fat from pan into a receptacle, but leave the brown bits in the bottom.

Place pan back on medium heat, and add the other T. of olive oil, and the onions. Sautee the onions for 4 minutes, then deglaze the pan with 1 C. red wine. Add the chopped tomatoes, and simmer for 10 minutes. Add the sauteed lamb back into the pan, and cover.

Place in a 350 oven for 2.5 hours.

Enjoy with creamed spinach, a salad, and the rest of the bottle of wine!

tagine dream

My innagural attempt at cooking Indian food was not so bad! I chose a hearty chicken dish, coupled with aloo tikki, or little potato patties.

Chicken Tikka Masala
Active prep time: 20 minutes
Inactive prep time: 24 hours
Cook time: 3 hours
Serves: The Masses

You'll need:

• 2 lbs. boneless, skinless chicken breast, cubed
• 3 inch piece ginger root, peeled
• 5 cloves garlic
• 1 Lemon
• 2 T. Tomato Paste
• 1 C. Vegetable Oil
• 1 C. Plain Yogurt
• 1 T. garam masala spice blend
• 1 T.
• 1 T. Salt, Black Pepper
• 1 Can crushed Tomatoes (to be added later)

For the marinade:
Crush ginger and garlic and blend into paste (food processor would be easiest, but I used a garlic press for both the ginger and the garlic). Add the juice from one lemon, tomato paste, salt, pepper, and garam masala. Blend until smooth. Add the vegetable oil, blend again. Add the yogurt, blend. Add the chicken, cover and marinate in the refrigerator for 24 hours.

To cook:
Add the crushed tomatoes to the chicken mixture, and stir. Put the whole mixture into either a tagine, or a pot with a lid on it. Bake at 250-300 for 3 hours.

Serve over basmati rice.

Aloo Tikki
Prep time: 1 hour
Cooking time: 15 minutes
Serves: 4

You'll need:

• 3 large potatoes
• 1 T. tomato paste
• 1 T. Madras Curry
• 1 T. Salt
• 1 t. cayenne pepper
• 1 t. black pepper
• 1 oz. frozen green peas, thawed
• 1 T. vegetable oil

Boil potatoes until tender, then mash.

Blend peas, tomato paste, salt, pepper, cayenne pepper, vegetable oil, and madras curry. Add mashed potatoes and blend well. Form the potatoes into small patties, then let sit for 1 hour.

When ready to cook, use a nonstick pan and cook one batch at a time. Sautee them on medium heat for 2 minutes a side, and add 1 T. oil per batch (too much oil and they will fall apart, not enough and they will not sautee properly).

Enjoy with sauce of yogurt and tobasco sauce.

easy, cheesy, beautiful

"Food is not about impressing people. It's about making them feel comfortable." -Ina Garten

Broccoli & Cheddar Flan
Prep time: 20 minutes.
Cook time: 25 minutes.
Serves: 5 large servings, 8 small ones.

You'll need:

• 6 eggs
• 1 C. whole milk
• 1.5 C extra sharp cheddar cheese, shredded
• 1/2 C. Parmesan, shredded
• 2 - 10 oz. packaged frozen chopped broccoli
• 10 to 16 oz. hash browned potatoes (fresh or frozen)
• 1/2 Vidalia Onion, shredded
• Salt & Pepper
• 1 T. Butter
• 1 T. Vegetable Oil

Optional: Prosciutto

Preheat oven to 375 degrees.

In either a nonstick pan or a well-seasoned cast iron skillet (large), melt the butter and oil together. Add the hash browned potatoes, sautee until they begin to brown, then add the shredded onion. Sautee until cooked through (~10 minutes frozen, ~15 fresh), then let cook on low heat undisturbed for two minutes. (The potatoes will act as a "crust" for your flan.)

Defrost the chopped broccoli in the microwave for about 5-6 minutes.

In a mixing bowl, beat together the eggs and the milk. Add the salt and pepper, then the cheddar and the parmesan.

When the potatoes have been cooked thoroughly, place all the chopped broccoli on top of the potatoes. Spread evenly. Pour egg mixture over the top of the broccoli (the cheese will automatically rise to the top, and the egg will distribute itself throughout the broccoli).

Bake until the flan has set (when you wiggle the pan in the oven, the middle should be firm, not wobbly). Allow the cheese on top to become a deep golden color.

Optional: Place 8-10 pieces of prosciutto in oven for 5-7 minutes, until they become cooked. Crumble, and garnish flan with prosciutto & shredded parmesan.

Voila!

party of two

Nothing would be more tiresome than eating and drinking
if God had not made them a pleasure as well as a necessity.
~Voltaire

Alright, so I don't usually do this. I mean, eat red meat. But special occasions (like my birthday) call for special meals. And sometimes, I think, there couldn't be anything better. Last Friday, the opportunity presented itself and we forged ahead with these epic but easy-to-prepare selections. These are all very heavy dishes, so keep portions small and enjoy...

Reservation for You and Me, Party of 2...

Menu:
Blue Cheese Salad
Filet Mignon Medallions
Baby 'Bella Mushrooms in olive oil & Merlot
Roasted Potatoes with Garlic & Rosemary
Creamed Spinach

Wine: 2002 Ravenswood Merlot

You'll have good luck with this meal if you start the potatoes first.
For the Roasted Potatoes with Garlic & Rosemary, you'll need:
2 medium-sized Yukon Gold Potatoes, diced
2 cloves of garlic, either pressed or finely chopped
2 T. rosemary, fresh or dried
3 T. Extra Virgin Olive Oil

Directions:
1. Dice potatoes, place in roasting pan.
2. Chop the garlic, mix with potatoes.
3. Add the olive oil, toss with potatoes and garlic.
4. Sprinkle rosemary on top.
5. Bake, uncovered at an oven preheated to 350 degrees for 40-45 minutes. Stir every 15, 20 minutes.
6. When they're done, salt to taste.

While the potatoes are baking, you can easily assemble the creamed spinach and blue cheese salad.

Prep time: 15 minutes.
Cook time: As long as it takes for the steaks to cook.
For the creamed spinach, you'll need:
2 small ramekins (important!)
1 large leek
2 cloves garlic
1 T olive oil
1 package frozen, chopped spinach (thawed, drained).
2-3 oz. cream cheese, softened.
2 tbs. flour
3/4 C. milk or cream
1/2 C. fresh grated parmesan

1. Finely chop the white end of the leek/discard the rest.
2. Finely chop the garlic, and mix with the leek.
3. Add olive oil to garlic/leek mixture, sautee on low for 3-4 minutes, until leek becomes transparent.
4. While the leek/garlic sautees, whisk together flour and milk in a small saucepan.
5. Add thawed, drained spinach to leek and garlic, sautee for 2-3 minutes on L/M heat.
6. Whisk in 2-3 ounces of softened cream cheese to milk mixture.
7. Mix spinach & Cream sauce together, stir until blended.
8. Add 1/2 C. parmesan, stir until blended.
9. Spoon creamed spinach mixture in two small ramekins (you'll have leftovers, but more ideas on creative uses for that to follow). This is a heavy dish so the ramekins will aid in portion control for maximum enjoyment/minimal pain.
10. Set aside...and...

Stir your potatoes! Then...

Start on the Blue Cheese Salad:
Prep time: 10 minutes.
Cook time: 0 minutes.

You'll need:
1/2 head of iceberg lettuce, chopped
2 medium tomatoes, cut into chunks
Blue Cheese Dressing
Blue Cheese, crumbled for garnish

Easy: Chop the salad and the tomatoes. Sprinkle on crumbled blue cheese. Serve dressing in a dish with a spoon. One-two-three-yum!

When you finish your salad, you can take your potatoes out of the oven, set them on the stove, uncovered (if you have a heat lamp in your kitchen, this is a great time to use it, if not, then just stick them in the oven for 2-3 minutes after the steaks, you'll be good to go!)

Now is a good time to uncork your wine, and start cooking the Baby Bella Mushrooms to put on top of the steak.
Prep time: As long as it takes you to open a bottle of wine.
Cook time: 10-15 minutes.

You'll need:
1 small package of Baby Bella (Crimini) mushrooms
3-4 T olive oil.
1/4 C. Merlot
Salt to taste

1. Start by sauteeing the mushrooms in the olive oil.
2. When they begin to cook, add Merlot.
3. Salt to taste when they are nearing done.

For the Filet Mignon Medallions, you'll need:
4 - 4 oz. Medallions

After you've taken your potatoes out of the oven, arrange your rack so your steaks will be 3-5 inches away from the heat source. Put the ramekins of creamed spinach on the bottom shelf in the oven to cook at the same time as the steaks.

Put your oven on BROIL setting, and place the filet medallions on a meat roaster with a rack, on the top rack of your oven (3-5 inches from the heat). Remember to keep your oven door ajar to keep the heat circulating.

For rare filet, broil for 3-4 minutes on each side.
For medium-rare filet, broil for 5-6 minutes on each side.
For medium-well filet, broil for 7-8 minutes on each side.
For a well done filet, broil for 10 minutes on each side.

When steaks are done to your taste, take them out and let them sit for 2 minutes. Snip string before serving. Be careful when removing the ramekins of creamed spinach from the oven, they are hot, hot, hot. You can serve the spinach in the ramekin by just setting it on the plate when you serve everything else (you may want to sprinkle more parmesan on top of it to garnish, right before it's served). Good hosts will warn guests that it's a hot dish. After that, just relax...and enjoy the yum!

Uses for leftover creamed spinach:
1. Bagel spread
2. Omelette topping
3. On a hot sandwich with prosciutto and ciabatta bread.

keep it simple

Fervet olla, vivit amicitia.

While the pot boils, friendship endures.

-Latin Proverb

Red Wine Risotto:

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 4 side-dish portions, 2 main-dish portions

You'll need:

• 2 cooking pots (1 for broth, 1 for risotto)
• 1 bottle Chianti (some to use, some to drink)
• 1.5 C Arborio Rice (risotto)
• 1 C. grated parmesan-reggiano
• 5 C. Chicken Broth
• 1 Medium sized Yellow Onion
• 1/4 C. Olive Oil

1. Fill one pot with chicken broth, or 5 C. water/2 cubes boullion - put on M/High heat, to boil.

2. Chop onion, put in the other pot with some olive oil over Low/M heat, to sweat* the onions.

*Sweat: The opposite of sautee. The goal is to cook the food gently over low heat until, in this instance, the onion becomes translucent but not brown. You can do this with plenty of olive oil, and the lid on the pan.

3. When the onion is done, and the boullion is boiling, add 1 1/2 C. Arborio Rice to the pot with the olive oil and onion in it. Make sure the rice is covered in olive oil so it doesn't stick to the pan.

4. When the rice starts to stick to the pan, ladle in the chicken broth. Start with 2 ladles-full, and wait until the risotto absorbs all the liquid. Stir constantly. (Approximately 5-6 minutes).

5. Add 1 C. Chianti to the pot with the onion and risotto. Stir, and wait until the liquid reduces/the rice absorbs it. (Approximately 3-4 minutes).

6. Continue to stir & add chicken broth to the risotto until it no longer absorbs liquid, or until the rice is soft to the bite. (Approximately 20-25 minutes).

7. Add the parmesan to the cooked risotto.

8. Buon appetito & enjoy the rest of the wine with dinner!

hello, fabulous

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."

-Luciano Pavarotti

Bangkok Joe's
3000 K Street NW
(202) 333-4422
Cuisine: Thai
Price: $$/$$$

Bangkok Joe's is right at the heart of swanky DC waterfront culture--it's missing only the giant price tag. Appetizers run around $7, and entrees are $13. Whether you're hitting up the nightlife in Washington Harbour, hanging out on M Street, or cozying up to a movie at the giant AMC Megaplex nextdoor, Bangkok Joe's has your date night covered.

Belly up to the golden-lit bar and enjoy any of their cocktails while you wait for your seat. It's really crowded, but wait times are usually managable (est. 10-20 minutes). The super-chic decor inside has everyone in the mood for cool. Beware Armani-scented collegiates--they smell, but they usually don't bite.

After we got our seat, a cozy/chic table for two in a row--we ordered some awesome pan-seared appetizers and drinks to share:

Winter Squash Dumplings ($7 for 4):
Delicious. They sound a little weird, but we were both feeling brave and in the end - glad we took the leap. These savory-sweet pockets of squash were perfect--and not too filling.

Spicy Chicken Dumplings ($7 for 4):
This is the gold standard in chicken dumplings--spiced chicken and veggies inside, crispy/chewy dumpling on the outside. Great starters!

We also ordered a bottle of cold sake ($9) to split, and a Thai beer (Singha) draft apiece. I enjoy the beer/sake combination. Sake is a must with all asian cuisine, and the Singha just makes the dinner taste right.

I ordered the Chicken Basil Rice Bowl ($13): Spicy but not debilitating, super flavorful! The chicken was minced with basil, garlic, and chili paste to create a great example of a Thai standard.

Bangkok Joe's does a great job with their presentation and their details -- serving in gigantic, impossible-to-finish-sized bowls with giant red chopsticks. Their service is very, very quick -- which is great while you're waiting for a table but might make you raise an eyebrow when they bring you the food only 5 minutes after you've ordered it. All in all, this is a truly wonderful spot for dinner on the Waterfront.

Oh, and don't leave without checking out the shadow-dancer bathrooms...

variations on a theme

"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."

-Madam Benoit

To say nothing of my intelligence (or not), this is a great lasagna shortcut! It's pretty quick, and not bad-looking, either!

Pesto Stuffed Shells

Prep time: 25 minutes.

Bake time: 40 minutes.

Yield: A lot of food for 2 people, enough to feed 4-5.

You'll need:

• 1 box Extra-Large Shells (I used Barilla)
• 1 16 oz. Container of Whole Milk Ricotta (Sargento works!)
• 1 small jar roasted red peppers
• 1 small container pesto genovese (basil and garlic pesto)
• 4-6 slices provolone cheese
• 1 can crushed tomatoes
• 3 tbs. butter
• 2-3 tbs. flour
• 1/2-3/4 C. Milk
• 1/2 C. Grated Pecorino cheese

1. Start by putting a large pot of water on the stove to boil.

2. Begin again by making the roux (est. 10 mins):

Melt butter in a small saucepan on LOW heat.

Put 2-3 T flour in melted butter over low heat.

Whisk in flour immediately.

Add milk, blend butter/flour and milk together.

Remove from heat, keep stirring.

Add grated pecorino (and I like to add cracked black pepper), stir until completely blended.

Place back on low heat, add a little more milk (1/4 C.), keep stirring.

3. Open can of crushed tomatoes.

4. Put 2-3 T crushed tomatoes in roux until it turns a light pink.

5. Take pink roux off of heat, pour in the bottom of the baking pan (you will put your shells on top of the roux).

6. Your water should be boiling -- add salt and oil to your water, then add your pasta and follow package directions!

**I recommend cooking the pasta until 1 minute before package-recommended "al dente" cooking time. For each 1 minute the pasta is not boiled, plan on another 15 in the oven. For example, if the package said cook 12-13 minutes for "al dente" I would take the pasta out after 10 minutes, and put it in the oven for 40. Got it?

7. While your pasta is boiling, put the whole container of ricotta in a medium-sized bowl (big enough for mixing).

8. Chop the roasted red peppers and drain the oil off of them. Add them to the ricotta.

9. Add the pesto (1/2 to 1 whole container) to the ricotta.

10. Blend the pasta, the red peppers, and the pesto.

11. When your pasta is done, drain it and let it cool for 2-3 minutes.

12. To stuff your shells, take one pasta shell, and 1-1 1/2 T of the ricotta/pesto/pepper mixture and spoon into the shell. Place stuffed shell on top of the roux in the baking pan.

13. Repeat until your pan is full of stuffed shells! If some of your shells were damaged during boiling, not to worry -- they will still taste great.

14. Spoon the crushed tomatoes on top of the stuffed shells (appx 2 T per shell) -- be sure the shells are covered with but not swimming in the tomato sauce.

15. Place slices of Provolone on top of the stuffed shells. Facile!

16. Place stuffed shells in a 300-325 oven for 40 minutes, or until the cheese on top is melted and bubbly.

17. Mangia, mangia!

Serve with:

Salad with a balsamic vinaigrette and pine nuts

Italian Red Wine -- Cesanese di Piglio ($10) An AWESOME find!

For dessert:

Italian Sorbetto

When there's bubbly, vodka, and lemons involved -- it HAS to be a good time!

Prep time: 5 minutes.

Cook time: 0 minutes.

You'll need:

• 1/2 pint lemon sorbet (I like Whole Fruit and Haagen Dazs)
• 1 cup champagne
• 1/2 cup vodka

1. Put everything in a blender!

2. Turn the blender on for 1 minute.

3. Pour into glasses, serve with spoons and a silly grin.

a sunday night classic

"I'm not into 'this' food, or 'that' food, I just like good food."

-From my Real Simple Book

After taking something of a sabbatical from petitpoule, I'm back, and I'm hungrier than ever. I have been on the campaign trail, with almost no time at all on my hands. We braved the campaign trail 7 days a week - I had all but forgotten about weekends.

Imagine my delight upon my return when I woke up last Sunday! No doors to knock on! No dogs to fight!

No, I hit the 'snooze' button and slept til eleven. Then I went to Starbucks and got a $5 peppermint soy latte to celebrate the return of Starbucks red holiday cup. I love that cup! I took my time drinking that latte, reminding myself with each sip how nice it was to drink coffee because I enjoy it.

I decided to do some exploring in a very hungry state...and stumbled upon one of Arlington's best kept secrets for a cibo-phile like myself! "Cibo" means "food" in Italian. The place is called The Italian Store, a shocking little discovery sandwiched in between a CVS pharmacy and a Giant food store. Oh, forgotten gem!

You can visit the website, www.italianstore.com, but you won't find anything there. Yes, in true Italian style these folks have kept things offline and in-person. When you go in, it doesn't matter if you want 1 slice of pizza or 4 ounces of 9 different kinds of meat -- average wait time once you take a number is about 20 minutes.

They carry all kinds of imported meats and cheeses, first-press olive oils, fresh pasta, a selection of wines from the many regions of Italy, Mamma Mia! It's enough to make me swoon. And the prices -- you won't believe this -- they're at or below what I would pay for food at an average food store. I had to do it, I just couldn't resist -- I bought all kinds of ingredients, and made Lasagna Rolls to celebrate.

Lasagna Rolls
Prep time: 40 minutes
Bake time: 40 minutes @ 300 degrees
Yield: 12 rolls, will feed 6 normal people, or 3 hungry Tringes.

Serve with: Salad and red wine.
Dessert: Lemon sorbet.

For the lasagna, you'll need:

Flour (2 tbs).
Milk (1/4-1/2 cup)>
Butter (3-4 tbs).
Salt & Pepper (to taste)
Tomato Sauce (I always favor using the crushed variety)
Lasagna Pasta (I like Barilla, the long kind, but short works just as well!)
Mozzarella (I like buffalo mozzarella, about 3-4 balls)
Pecorino-Romano (grated, +/- 1 cup)
Ricotta (whole milk, 16 oz.)
1/2 lb Provolone
Chopped Frozen Spinach
4 oz. Prosciutto di Parma sliced thin
4 oz. Genoa Salami

This takes about another 4 ounces of coordination, so...here's what I did which seemed to work out:

1) Thaw the spinach in your microwave, put on defrost for about 5-6 minutes.
2) While spinach is defrosting, put a large pot of water on the stove to boil, and take another smaller pot out.

Now you'll want to make the roux, keep focused on this, it should take about 10 minutes:
3) Use about 1/4 stick of butter in smaller pan, melt on low.
4) When the butter is melted, whisk in about 2 tbs. flour, gradually. It will make a paste. Allow it to get golden but not brown!
5) Add about 1/4 to 1/2 cup milk, whisk.
6) Add pecorino-romano cheese, whisk until melted.
7) Add about 3 tbs. tomato sauce, just to make the roux a light pink color. You can add pepper to taste, but will not need salt with all the cheese!
8) Pour the roux into the bottom of your lasagna pan. It will just hang out for a while until your rolls get started...

By this time, your water should be boiling. It's best to cook lasagna noodles a few at a time. I usually do 4 at a time, but be sure there's sufficient oil in the water and on the plate where you'll put the cooked ones, or else you'll be sad when your noodles rip.
9) Add 4 noodles to your boiling water.
10) A hint: Set a timer for 9 minutes every time you put a new batch of pasta in to boil, just to help your busy mind remember your noodles so you don't end up with lasagna dough.

While your pasta is cooking, take your spinach out of the microwave and drain it...get a medium sized bowl ready and add your ricotta cheese to it. Mix in the drained spinach.

11) Check your pasta! If it's done, take it out and put it on an oiled plate, add 4 more pasta noodles to your boiling water

Next:
12) Take out your and cut it into little strips, about 1 cm. thick.
13) Mix your salami in with the ricotta and spinach.
14) Tear up the prosciutto and put it in the ricotta mix, try to get an even a mixture as you can, but it might be hard depending on how thinly the prosciutto was sliced.

15) Check your pasta! If it's done, take it out, put more in...

Now the fun begins.
16) Take out your provolone.
17) On a plate, put one lasagna noodle, and tear provolone slice in half and line your lasagna noodle with it.
18) Put two tablespoons of your ricotta/spinach/salami/prosciutto mixture on each noodle.
19) Roll it up!
20) Repeat 11 times, until you have 12 little rolls, or your mixture runs out.

You should have a neat little bundle of lasagna, which should fit neatly in a pan, in rows, when you get done. If they're less than neat the first time, not to worry! You've got eleven more chances to perfect your perfect lasagna roll style. Now...

21) Take some more tomato sauce and put a tablespoon on top of each roll, just enough to cover the roll -- don't drown it!
22) Slice the mozzarella in about 1 cm slices, place on top. It will be very pretty!
23) Salt and pepper on top, if you want. Fresh mozzarella can be kind of bland when baked...
24) Put it in the oven and FUGGEDDA BOUTIT! ...for40 minutes. Go have a glass of wine and a good conversation and when you come back everyone will be very happy that they know you because you will have made them a wonderful dinner on a Sunday night!

Enjoy! Due baci e amore...