Souper Saturday!

"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish,
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"
-Lewis Carroll

Hello! Hopefully you get a chance to slow down and relax this weekend! Maybe even take some time for yourself! I know I am going to try! I find that cooking always relaxes me - I know some people feel like it is work (and it can be), but when you can just slow down and cook a delightful dish the rewards are endless! Enjoy!

"I live on good soup, not on fine words."
-Moliere


Escarole, Bean and Sausage Soup

Ingredients:

* 1 1/2 lbs mild Italian pork sausage, loose
* 3 Tbsp olive oil, divided
* 1 cup finely chopped onions
* 3 cloves garlic, minced
* 2 cups escarole
* Salt and pepper to taste
* 32 oz + 1 1/2 cups chicken stock
* 1 can cannellini beans, drained
* 1 cup ditalini pasta
* 1/4 cup finely chopped fresh parsley
* 2 Tbsp lemon juice

Directions:

1.) Shape sausage into bite-sized balls.
2.) Heat 1 Tbsp olive oil in large soup pot on medium.
3.) Add sausage balls and cook, turning to brown all sides, 3-4 min.
4.) Remove sausage from pan and set aside. Discard pan drippings.
5.) Return pan to heat; add remaining 2 Tbsp olive oil and onions.
6.) Cook, stirring occasionally, 2-3 min, until onions are translucent.
7.) Add garlic; cook, stirring until softened, about 1 min.
8.) Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
9.) Season to taste with salt and pepper.
10.) Stir in stock, beans, and browned sausage; heat to boiling on medium-high.
11.) Reduce heat and simmer 10 minutes.
12.) Add pasta; simmer 10 minutes more.
13.) Stir in parsley and lemon juice.
14.) Season to taste with salt and pepper.

"A first-rate soup is more creative than a second-rate painting."
-Abraham Maslow

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

"Sex is good, but not as good as fresh, sweet corn."
-Garrison Keillor

Hello! A friend requested a pasta salad recipe and I aim to please! The one I have to share today is very versatile - you can substitute different pasta for the tortellini or mix in different vegetables. The sky is the limit! The directions may look daunting, but don't let the steps fool you. I broke them down so it was easy to follow!

You never know, this may become a family BBQ favorite! Enjoy!

"Do vegetarians eat animal crackers?"
-Author Unknown



Tortellini & Vegetable Salad

Serves: 8

Ingredients:

* 1 1/2 Lbs. cheese Tortellini
* 1 medium red pepper, cored & thinly sliced
* 1 small red onion, peeled, thinly cut (about 3/4 cup)
* 1/2 Lb. asparagus, trimmed, cut in 1 1/2" pieces
* Sea salt and black pepper to taste
* 4 Tbsp extra virgin olive oil, divided
* 1 large zucchini, diced
* 3 Tbsp of pine nuts
* 7 oz. basil pesto sauce (you can by it prepared or make your own)
* 1/2 tsp Tabasco sauce
* 15 basil leaves , finely sliced

Directions:

1.) Preheat oven to 450 degrees.
2.) Cook tortellini until tender and they float to top of the water.
3.) Drain and rinse the tortellini with cold water and set aside.
4.) Place red pepper, onions and asparagus, in a single layer on a baking sheet.
5.) Season the vegetables with salt and pepper and drizzle with half of the olive oil.
6.) Roast vegetables 10-12 min and turn halfway through cooking.
7.) Remove from oven and set aside.
8.) Arrange the zucchini in a single layer on another baking sheet.
9.) Season with salt and pepper and drizzle with the remaining olive oil.
10.) Roast 5-7 min, until tender but not browned.
11.) Remove from oven and add zucchini to pepper mix.
12.) Chill 1 hour.
13.) Toast pine nuts in small pan on medium for 3 minutes.
14.) Stir frequently until they are slightly toasted.
15.) Remove from pan and set aside.
16.) Add tomatoes, pesto, Tabasco sauce, basil, pine nuts, and veggie mix to tortellini in a large bowl and gently mix.
17.) Season to taste with salt and pepper.
18.) Serve chilled.

“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
-P.J. O'Rourke

Silly Joke of the Day:

What is the most dangerous vegetable to have on a boat?
............ A leek!


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

Hello! Come on in and have a look around!

I am pressed for time today so I will only be posting a quick and easy recipe for you. I hope you enjoy!



Fettuccine with Prosciutto & Peas

Serves: 6

Ingredients:

* 1 Lb. fettuccine, cooked al dente (keep warm & reserve 1/4 cup pasta water)
* 1 Jar (about 24 oz.) of your favorite cream sauce
* 1 Pkg. Frozen sweet peas
* 4 Ounces prosciutto, thin sliced & cut into 1/2-inch strips
* 1 tsp. fresh parsley, finely chopped
* 1 tsp. lemon zest
* Grated parmesan cheese
* Italian bread


Directions:

1.) Heat cream sauce in a large saute pan on medium.
2.) Add peas and prosciutto and simmer for 5 min.
3.) Add pasta, reserved pasta water, parsley, and lemon zest to pan.
4.) Toss to combine.
5.) Serve with parmesan cheese and italian bread.


Have a great day and remember: Go Ahead & Indulge!

Tasty Thursday!

Buon Giorno!

Welcome to the latest installment of Tasty Thursday!

It is time to sit back, relax and savor the moment!

"My mother's menu consisted of two choices: Take it or leave it."
-Buddy Hackett

Food - what else is there to talk about?
Well, many things, but food is so versatile!

We need it to function, it is fun to prepare, the smell of good food is an absolute pleasure and please don't get me started on the "Eating" aspect!!!

"C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C."
-Cookie Monster


I love many different types of cuisines, but Italian is my favorite.

Yes, I am biased - I am a full blooded Italian, but what is not to love?


A traditional Italian meal usually consists of an appetizer (antipasti), first course (primo) - pasta, a second course (secondo) - meat, side dishes (contorni) and dessert (dolce). One meal can last hours and hours!!

Then you throw in wine and after dinner drinks - it is a party!

Now, you may wonder how someone could eat everything that is offered, but what you have to understand is that even though you may have many courses, the actual amount of food you eat is not overwhelming. The key is to sit, talk, drink wine and eat small portions. Fruit, vegetables and numerous healthy dishes are always available.

You can visit any traditional restaurant in Italy and will never be served plates "PILED" with food. The concept of all-you-can-eat and extremely large portions is an American thing.



I cringe when I go out to eat and the server places a bowl overflowing with pasta, meat, etc.. in front of me. It is very unappetizing and I am turned off every time it happens! Therefore, even though we dine out on a regular basis I try to steer clear of those types of restaurants.



Yes, Yes, Yes - I sound like a snob, I know! What you fail to realize is that I grew up in a strict Italian household and we very rarely dined out - so I am used to eating a certain way. Also, in this day and age of pre-packaged, pre-fabricated, chemically modified food I try to stay away from the "Phony" stuff! The Italians had it right when they started the Slow Food Movement!



I realize how long this post is already and I have not even begun to delve into the wonderful world of Italian cuisine!

Stayed tuned for the next installment of Tasty Thursday - coming to you live on May 21, 2009!

“If it had been an Italian who codified the world of cuisine, it would be thought of as Italian.”
-Escoffier

Don't change that channel!!!


Ciao!