day 26 = why not combine pasta ponza and pasta primavera?

since we've been back from italy, i have been craving pasta. we have a lot of vegetables in the house today, but not really much else. i wanted to make something with an olive oil sauce, but it's surprisingly been hard to find a recipe among my collection. instead, i am combining two recipes from Giada de Laurentiis: pasta ponza (in the "giada at home" cookbook) and pasta primavera and giving it my little flare :)

enjoy watching the progress...

start by chopping a good amount of garlic

sprinkle salt, pepper, olive oil, garlic, and breadcrumbs on halved cherry tomatoes.

bake in 375 degree oven for 30 mins, set aside. 

 

chop vegetables into thin slices. add some italian seasoning, hot pepper flakes, salt, pepper, olive oil (a good amount), bread crumbs, and remaining garlic.

bake in 450 degree oven for 20 mins, turning.

start making your pasta (i used spaghetti). pull vegetables out of oven when finished.

mine looked like this:

plate pasta with vegetables and tomatoes. add a sprinkle of parsley and feta cheese.

mix it all together and you are all set to eat!

enjoy!

day 19 = espresso caramel bars

sarah:
last night i made pasta out of the "Giada at Home" cookbook and started her espresso caramel bars. i finished it up today because they take a while (not hands-on time, but allowing it to cool) to bring over to a friends house for dinner.

your can view the recipe at foodtv.com. i just have a few recommendations:

 - i found the crust had way too much butter so i poured the excess out and blotted the crust with paper so it wasn't so saturated.

 - i used coffee instead of espresso, but it still had a great flavor.

 - the chocolate is really rich. i might cut it down or use milk chocolate (just my preference). everyone else really liked it this way!

charley now asked me to make this his "favorite" over the oreo bliss from day 4 so this must be really good! check it out...

charley:
another great dessert that i will need to request she takes to the office.  this one is probably not on the healthier side, but anything in moderation is never too bad.  the problem is that i have no will power when it comes to dessert and she will need to take them away from me so that i don't eat them all!!!!

enjoy!

day 18 = bucatini all'amatriciana with spicy smoked mozzarella meatballs

basically spaghetti and meatballs :)

sarah:

this was excellent. i used Giada De Laurentiis's "Giada at Home" cookbook to make this recipe. but, a combination of being too cheap to buy some of the ingredients, too lazy to ask the store where they would be located, and forgetting to use some of them (typical me), led me to make the recipe below. must have been good because charley really liked it! it was also surprisingly easy.

if you want the real recipe, go to foodnetwork.com

here's what i did:

all'amatriciana sauce (i will double next time): 

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• pinch crushed red pepper flakes
• 1 (14-ounce) can crushed tomatoes (i used over 1/2 a 28oz can)
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup grated parmesan 

meatballs:

• 1 small onion, grated
• 3/4 cup chopped fresh flat-leaf parsley
• 1 cup grated parmesan cheese
• 1/3 cup Italian-style bread crumbs
• 1 large egg
• 2 tablespoons ketchup
• 5 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 lb ground beef
• 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes (i forgot to add this)
• 1/2 pkg spaghetti 

directions

for the sauce:

 - in a large heavy skillet, heat the oil over medium heat.

 - add onion and cook for 5 minutes.

 - stir in garlic and red pepper flakes until fragrant, about 30 seconds.

 - add the tomatoes, salt and pepper.

 - simmer, uncovered, over med-low heat until sauce thickens, 15 minutes.

 - stir in the cheese and season with salt and pepper, to taste.
 - i let simmer for 1 1/2 hrs, but not necessary. 

for the meatballs:
 - line a baking sheet with parchment paper.

 - in a large bowl, combine the onion through beef ingredients.
 - using your hands, combine all ingredients gently but thoroughly.
 - shape the meat mixture into 16 (1 1/2-in) meatballs and place on baking sheet.
 - make a hole in center of each meatball and place a cube of mozzarella (optional).
 - reform meatball so the mozzarella is completely covered with the meat mixture.
 - put in the refrigerator for 15 mins.

 - preheat the oven to 400 degrees.

 - bake the meatballs for 15 minutes until cooked through.

to finish:
 - bring a large pot of salted water to a boil over high heat.
 - add the pasta and cook until tender, about 8 to 10 minutes.
 - drain and place in a large serving bowl.
 - add the meatballs and sauce.
 - toss gently and season with salt and pepper, to taste.
 - sprinkle with parsley and parmesan.


i've made quite a few meatballs in my life and they never came out well. these were excellent! i'm sure it's better with pancetta, romano cheese, and mozzarella in the meatballs, so if you try it with any of those let me know how it goes!


charley:
i am sure some of you are wondering if i will ever find a dish i do not like and trust me it may happen some day, but this dish is not one of those.  i don't know what she did or how hard these were to make, but the meatballs were the best i have ever had.  if i wasn't worried about packing on weight i would sit down and eat them all in one sitting.  they were amazing, moist and full of flavor.  excellent meal!


enjoy!