Tonight's Dinner: Black bean and pepper spaghetti rigati. It's another hardy bean pasta in honor of cold weather. This one has a pan based sauce of black beans, sweet orange peppers, fresh tomatoes, sliced garlic, and, optionally, bacon or pancetta if you feel carnivorous. Add parmegiano cheese for a decadent finish.
Tonight's dinner: This is an old favorite of mine. Now that the weather has turned colder we can bring out the hearty pasta dishes. This one is "Shrimp and Bean Penne". Pan roasted shrimp over a garlic, red onion, orange pepper, carrot, and white bean sauce, with toasted pine nuts. Fresh imported Parmigiano cheese to taste. This is a slightly sweet and savory dish, good with a hearty white or tangy red wine.
Tonight's Dinner: Herb encrusted boneless chicken thighs with white long grain rice and fresh grilled haricot vert with garlic and shitake mushrooms.
Last night's dinner: Warm Garlic Mushroom Chicken Salad, orange peppers, red onion, organic carrots, served on hearts of romaine with balsamic mayo dressing.
When I was a child, I watched many chef's on TV. Among my favorites were the Galloping Gourmet, Julia Child and her many friends... They were all there on the TV hangin' with me in their kitchens. But what I didn't find out until later, was the stuff they don't tell you. The little secret techniques that make it go faster and taste better... How flavors must be absorbed... All those things that someone has to tell you or you'll never know. Like salt on the cutting board when you crush the garlic with the heel of your knife... and that rocking motion that gets the crush really going...
Tonight's Dinner: Creamy dark chicken salad with organic orange peppers and blueberries, fresh garlic aioli, served on crisp whole organic romaine leaves as finger food.
Check out Grandma Ginger's heirloom recipe for roasted red potatoes in my blog.
Tonight's dinner: Tonight my neighbor and friend Franke made me dinner. He does that often and I'm always embarrassed as he refuses most food back, due to dietary restrictions. If one were to judge by the food he cooks it would be hard to imagine its restricted! Tonight's dinner: crisp fried fish and shrimp over a bed of savory polenta with skinny crisp onion rings and two spicy dipping sauces, red and green. Wow! I was going to diet, but now I need an after food nap!
I'm excited as a late night chef to be part of a startup in organic food! A week or so ago I did a summer sausage salad with Tom Thumb organic lettuce grown in our aquaponic deep water culture bed. What's nice about the Tom Thumb is it fits beautifully by itself as a whole lettuce on a nice salad plate. See a photo of my salad on this persona page. Please checkout my farm venture Facebook page and like us. Thank you!: https://www.facebook.com/HyperlocalFarm/
Last night's dinner: Pan roasted chicken breasts in balsamic rosemary reduction, roasted broccoli, penne on the side in olive oil topped with freshly grated parmesan cheese.
My friend Christina's grandma from Ponza Italy, Grandma Ginger, "short" for Egidia has a great recipe for roasted red potatoes. Quarter a pound of the red potatoes into small wedges. Peel 1-2 cloves of garlic and put in whole. Thick cut several onions into 1/8" rings. Salt and pepper. A generous amount of Olive Oil. A 1/8-1/4 stick of butter if you like. Roast in a 1.5" shallow dish covered with tin foil for 45 minutes. Continue to roast with the cover off until the potatoes are nicely done to taste. Let cool and serve. Not a low cal, but a delicious occasional dish. Yum!