Mini Crab Ravioli

Mini Crab Ravioli

    These delicious little pockets of crab, cheese, and creamy sauce are the perfect meal for any day of the week. I made these earlier in the year with a gift I received from last Christmas from my cousins; a little ravioli maker. Mini Crab Ravioli

Ingredients:

• Lump/Claw crab meat
• 1 cup Ricotta
• 2 tbs Parsley
• 1/2 cup Breadcrumbs
• 1 Egg

Sauce:

• 1 large Shallot
• 1 full lemon zested
• 1 clove garlic
• 3/4 cup Cream
• 1 tbs Old Bay

1. Make the pasta dough. See past post on perfect pasta dough recipe. 

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a medium bowl combine the crab meat, ricotta, parsley, breadcrumbs and the egg. Mix to combine.

3. Roll out one sheet of dough over the ravioli maker. Place a small spoonful of stuffing into each trench of the ravioli maker. 

4. Roll out another sheet on top and press and cut to individual sizes. Set aside on baking tray and place in freezer for roughly an hour.

5. Boil a large pot of water on the stove and cook the ravioli till they float to top and come to a rolling boil. 

6. In a large sauté pan drizzle some olive oil and sauté the shallots until tender. Toss in garlic and sauté until fragrant. 

7. Mix in the lemon zest, cream, and old bay seasoning. Bring to a simmer. Toss with the cooked ravioli. 

Viola! Simple, delicious and full of perfect flavor. 

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 3+

Gnocchi With Bacon And Gorgonzola Cream

GNOCCHI WITH BACON AND GORGONZOLA CREAM

    Not your traditional gnocchi style dish but definitely one that packs a bunch of full flavor into a bite size spoonful. Creamy, slightly salty, and delicious. Gnocchi with bacon and gorgonzola cream.

Ingredients:

• 5 strips of bacon
• 1/2 cup gorgonzola cheese crumble
• 1/2 cup heavy cream
• 1/2 diced white onion
• Parsley
• Gnocchi

1. Take bacon and cut into small bite size pieces. In a large sauté pan cook just until starting to brown and release some of their fat.

2. Toss in onion and cook until translucent. 

3. Next pour in the cream and add in the gorgonzola cheese crumbles. Stir to melt and mix well.

4. Add in dash of parsley freshly chopped and toss with cooked gnocchi.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2+

     Simple, easy, delicious and perfect for those quick evening meals. Gnocchi, being one of my favorite pasta dishes, this was definitely a twist and good addition to my arsenal of meals.

Pasta Al Autunno

     Was trying to come up with a new pasta creation this past weekend. One that would represent the change in the seasons here in the states. A flavorful dish that epitomized the fall crisp air and the aromas that one thinks of during this time of year. Decided on taking some key ingredients that are perfectly ripe during the fall season. So here goes; Pasta Al Autunno

 

Ingredients:

• 2 large chicken breasts
• 1/2 yellow bell pepper chopped
• 1/2 small eggplant chopped, skin removed
• 1 cup heavy cream
• 1 tbs goat cheese
• 1/4 cup white wine
• 1 clove garlic
• 1/4 cup chicken stock
• Pinch thyme
• Pinch rosemary
• Pasta of choice
• Salt/pepper

1. In a 350 degree oven take bell pepper and eggplant and roast for roughly 15 minutes. Place in food processor and blend up until you have a nice paste.


2. Meanwhile in a large saute pan, drizzle some olive oil and brown chicken on both sides. Remove, slice into strips, and sit aside.


3. In same saute pan, saute garlic until fragrant. Stir in the eggplant/pepper mixture. Pour in white wine and chicken stock and simmer until reduced.


4. Pour in heavy cream and goat cheese and stir until mixed.


5. Stir in thyme and rosemary and bring to a low simmer.


6. Mix back in the chicken strips, cover and simmer on low for about 10 minutes. Serve over favorite pasta of choice.




This dish exemplifies the great hearty flavors of the fall season. Give it a try!




Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2+

Mahi Mahi With A Lemon Cream Sauce

 

 

Was wanting a quick and simple fish recipe that was full of flavor. Did a little searching online and came up with this little combo based on others I had seen. Mahi Mahi With A Lemon Cream Sauce.

 

 

 

Ingredients:

• 3 medium fillets of Mahi Mahi
• 4 tbs butter
• 1/4 cup half and half
• 1 clove garlic
• 1 tbs spicy mustard
• 1 1/2 tbs lemon juice
• Salt/ pepper

 

1. Preheat oven to 390 degrees.




2. Salt and pepper both sides of the fish and lay in a baking dish.




3. Over medium heat in a saute pot, combine butter, half and half, garlic, mustard, and lemon juice until incorporated and just begins to simmer.




4. Pour over the fish, cover with tinfoil, and bake for 10-15 minutes. Serve with fresh lemon slices.

 

Creamy, lemony, and perfectly tender, this fish dish was a winner.

 

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 1-2

 

 

Homemade Tomato Soup

   When I think of comfort food I immediately think of a warm bowl of soup on a cold evening. Well, this creamy homemade, quick and easy bowl of stick to your bones tomato soup is just that type of comfort food that will answer that thought. Homemade Tomato Soup.

 

Ingredients:

 

• Olive oil
• 1/2 onion diced
• 2 cloves garlic diced
• 1 lb 12oz can of crushed tomatoes
• 1 roasted red bell pepper
• 1 1/2 cups vegetable stock
• 1 tsp red pepper flakes
• Handful chopped fresh basil
• 1/2 cup cream
• 1/2 Parmesan cheese
• Salt/pepper

 

1. In a blender, pulse up the bell pepper and about a cup of the crushed tomatoes.


2. In a medium soup pot, drizzle some olive oil and saute the onion until translucent.


3. Stir in the garlic and saute.


4. Pour in the crushed tomatoes, the mixture of bell pepper/tomato from blender, and vegetable stock.


5. Bring to a simmer. Mix in the red pepper flakes, chopped basil, Parmesan cheese, and cream.  Lower temperature and simmer for roughly 25-30 minutes. Salt and pepper to taste.

 

 

   This soup was better than any store bought tomato soup you can find. So simple and full of flavor. Just add in a great grilled cheese sandwich and you have yourself and fantastic meal for the evening.

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

 

Riomaggiore Lasagne

 

     This dish was inspired by the great seafood lasagne my brother had and I sampled while vacationing in Riomaggiore, Italy a few years back. There was just something about this pasta dish that was amazing. First off, it was the first time we had seen a lasagne that wasn't the typical layered dish we are use to in America. Even being first generation in America, our grandmother always made the layered baked version. It was just the lasagna noodle tossed and thrown on the plate. Second, this dish was light and had a distinct flavor of something you wouldn't expect from a pasta dish. It had that tomato flavor but there was just something else. Delving farther into this dish you find that those small hidden flavors are the simplest of additions. The coast of Italy is famous for it's use of bountiful basil and lemon. Chop up some fresh basil leaves and add a few zests of hearty lemons and viola, a simple yet delicious seafood lasagne packed full of flavor. This was amazing. Riomaggiore Lasagne.

 

Ingredients:

• Fresh lasagne noodles
• 2 filets of white fish (any kind you like) cubed
• 10 shrimp
• 6 anchovy filets (they are also famous on the coast)
• 1 large shallot diced
• 2 cloves garlic diced
• 1/2 cup white wine
• 1 can tomato puree
• A handful fresh basil chopped
• Zest from 1 lemon
• 1/3 cup cream
• Salt/pepper

 

1. In a large skillet over medium heat drizzle some olive oil and saute diced shallots.

 

2. Next toss in the anchovy filets and saute. (They will begin to melt away).

 

3. Stir in chopped garlic until fragrant.

 

4. Stir in the white wine and reduce.

 

5. Now pour in the tomato puree, chopped basil, and lemon zest. Stir to incorporate.

 

6. Stir in the cubed white fish and fresh shrimp.

 

7. Mix in the cream, turn heat down to low, and simmer for roughly 5 minutes until the fish is tender

and the shrimp cooked through.

 

8. Toss on a plate with the fresh lasagne noodles.

 

This dish, according to my brother now, tasted just like the original he had sitting on the little patio facing the ocean that warm evening in Riomaggiore.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2-4

 

 



S.O.S., (or in a more polite term), Chipped Beef On Toast

 

 

     Surprisingly a vast number of people my age have never heard the term, S.O.S., for this dish. Some haven't even heard of the dish itself. The initials stand for the slang term of; Shit On a Shingle. Sounds appetizing doesn't it? I'm not quite sure of its origins, however I have been told it comes from the Military. A dish served to the soldiers. Now which branch, or which war, I'm still unclear, however growing up in WV we had this dish all the time. It became one of those staples that every country family seemed to serve. Quick, simple, and actually a great meal to have. My mother always made it for us for a quick dinner. She usually accompanied it with scrambled eggs as well. The terminology for this dish doesn't make it appealing, however once you taste it you will love it. Just in under 5 minutes is all it takes. Chipped Beef On Toast.

 

Ingredients:

 

• 1 2oz package of dried beef
• 2 tbs butter
• 2 tbs flour
• 1 1/2 cup milk
• 1/2 cup cream
• Salt/pepper
• Toast

 

1. Remove beef from package and dice up.

2. In a large skillet melt butter and whisk in flour.

3. Slowly pour in milk and cream and whisk to make a thick sauce. Thick enough to coat the back of a spoon.

4. Stir in the beef and let simmer for roughly 5 minutes.

5. Salt and pepper to taste and ladle over some fresh toast.

 

     That's it! Simple, quick, easy, and you will definitely make this again. The perfect "go-to" meal for any bachelor. To this day, even though my mother and myself can make just about any 5 star kind of meal, this is always going to be one of those favorites that I can never let go.

 

Prep Time: 1 min.

Cook Time: 5-6 mins.

Serves: 2

 



Blackened Salmon With a Cucumber Dill Cream

Blackened Salmon Cucumber Dill Cream

      This was one of those perfect dinner meals that anyone can make. Perfect for the bachelor, perfect for that romantic dinner for two, or perfect for anyone wanting a healthy and delicious meal. I chose to use a simple store bought blackening seasoning, however you can make a quick one yourself by combining the typical ingredients that are usually in a blackening seasoning. I have found a really good one at my local store that I love to use. Combine with the cooling of the cucumber dill cream sauce and you have the perfect balance of hot and cold in this dish. Blackened Salmon with Cucumber Dill Cream.

Ingredients:

• 2 salmon fillets
• Blackening Seasoning
• 1/2 cucumber
• 2/3 cup cream
• 1 tbs dill
• 1 tbs lemon juice

1. Generously rub the blackening seasoning on both sides of the salmon fillets.

2. Grill skin side down first over a hot grill for about 3 minutes until the marks are present and the salmon gently lifts off the grill. Flip and grill other side.

3. Place salmon in oven safe dish and bake for roughly 5-10 minutes at 350 degree or just until medium or to your preference.

4. Meanwhile slice up cucumber into small chunks. Cook in a saute pan with dill, cream and lemon juice just until tender. Serve over cooked salmon.

This salmon dish is truly one of my best inventions I have had. Give it a try.

Prep Time: 5 minutes

Cook Time: 10-15

Serves: 2



Bachelor's Pierogi

Bachelor's Pierogi

     Such an easy and delicious weeknight meal for the single guy who doesn't feel like cooking anything big. Just use store bought pierogi and add a little ingredients from the fridge and viola! a simple and delicious way to treat yourself tonight. Anyone can make these. They are full of flavor, delicious, and filling. Bachelor's Pierogi

Ingredients:

• 1 box store bought potato onion pierogi
• 4 strips bacon
• 1/2 white onion diced
• 1/2 green bell pepper diced
• 1/2 cup heavy cream
• 2 tbs butter

1. In a large skillet brown bacon, remove, and chop up.

2. Dice up the onion and pepper. In same skillet melt 1tbs butter and saute until tender and remove.

3. In another tbs of butter brown pierogi on both sides.

4. Toss back in the chopped bacon, peppers, and onions.

5. Pour in the heavy cream, cover, and simmer for about 10 minutes or until pierogi are tender.


     That is it. Quick, easy, and simple and full of flavor. Enjoy!

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 2-3

"Giving Thanks" Pasta

Giving Thanks Pasta

     Ok so this dish was inspired by the chef at the restaurant I work at. He had one evening during a wine tasting dinner created this wonderful creamed corn sauce  that he served  under a chicken drumette. The sauce was so great we thought why not  make it into a sauce over pasta? So when I was hosting a "Thanksgiving" kind of night for some coworkers we thought why not take that sauce, add some turkey, and serve it over the pasta as our entrée for the evening? And that is exactly what I did. The sauce and pasta were very light but packed for of flavor. Now what  I mean about light in flavor was that it was overpowering or had too much of one flavor. It was soft on the pallet and very delicious. Hope you enjoy this "Giving Thanks" Pasta.

Ingredients:

• 1 large boneless turkey breast diced into bite size pieces
• 6 slices of bacon diced
• 1/2 small white onion diced
• 1 1/2 cups cream
• 1/2 cup white wine
• 1/2 tbs thyme
• 1 diced garlic clove
• 1 cup frozen corn kernels
• 1/3 cup shredded Romano cheese
• Salt/pepper
• Pasta of choice

1. In a large skillet brown the diced bacon until begins to brown.

2. Toss in onion and saute.

3. Toss in garlic and saute until fragrant.

4. Pour in white wine and reduce.

5. Toss in diced turkey and brown.

6. Pour in cream and thyme and bring to a slow simmer.

7. Cover and let cook for about 10 minutes on low.

8. Toss in corn kernels and shredded Romano cheese, cover and simmer for another 5 minutes.

9. Salt and pepper to taste.

10. Serve over favorite pasta. (We used fresh homemade as that is what my coworkers requested).

     This dish was so good that everyone was "Giving Thanks" for the soon to be holiday season as well as a night off from work. (wink wink).

Prep Time: 15 minutes
Cook  Time: 20-25 minutes
Serves: 4-6

Creamy Rosemary Chicken

Creamy Rosemary Chicken

 

 

 

     I am not going to bore you with a story regarding this dish. It was just something I came up with at the last minute to utilize some left over cut zucchini, squash, eggplant, and peppers. I was craving something creamy and delicious with chicken.  Creamy Rosemary Chicken.

Ingredients:

 

• 1-2 boneless chicken breasts
• Sliced eggplant
• Sliced zucchini
• Sliced squash
• Sliced peppers
• 1 clove garlic
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 sprig rosemary or 1 tsp dried rosemary
• Olive oil
• Salt/pepper

 

1. In a large saute pan drizzle some olive oil.

 

2. Salt and pepper your chicken and brown on both sides. Remove

 

3. In same skillet saute the eggplant, zucchini, squash, and peppers.

 

4. Add in diced garlic and white wine. Simmer until the wine has begun to half.

 

5. Place chicken back in. Pour in heavy cream and rosemary.

 

6. Bring to simmer over low heat. Cover and simmer for about 15-20 minutes stirring occasionaly.

 

7. Salt and pepper to taste and serve over rice or pasta.

 

     This was an amazing and delicious dish. Easily made one weeknight and definitely has become a favorite. Enjoy!

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2-4

Nonna's Quick Spaghetti

Marinara

 

     Imagine a stout little white haired lady sauntering through her house. She's wearing slacks, tennis shoes, and a blouse all covered with a long apron with sleeves. Sprinkled with a dusting of flour and even some red splotches here and there from the sauce. Her hair is up in a bun or curled to its finest. She is rushing around jabbering to herself about what all else needs completed before the guests arrive. She's already done all her makeup so even though she is rushing around her red lips are visible from far away. In the background you hear a faint song playing on her kitchen radio. Whether it be mandolin or accordion music or that of Sinatra or Dean Martin she is softly singing along or humming. Her dining room is impeccably decorated with her nicest china and goblets. The table is set for a whole crowd of people, not only family but her friends. Everyone is invited for Sunday dinner at her house. Can you picture it? The home of an Italian grandmother.

     Every Italian grandmother, or “nonna”, has that secret to their marinara sauce or their pasta sauce and even how they make that fantastic house smell so wonderful. I remember going to my grandmothers every weekend. She always had that large pot on her stove bubbling with sauce in it. Typically floating in the sauce were meatballs, sausage, or some other kind of meat to help flavor it. The smell just permeated the whole house. You could even smell it as you approached the steps of the home. She made tons. Enough to fill half a dozen quart jars. She always kept some in the fridge for quick weeknight meals and even froze some for later. A trait you too carry on anytime you make homemade sauce.

     You have carried on her tradition, one that has been handed down from her parents to yours and on to you. I will admit though it still is not the same as hers. I have adjusted mine at times and so hasn’t my mother. But who doesn’t make the recipe their own. This quick and easy recipe is something that she would do if she wanted to whip something together in a pinch but make it different than that Sunday evening pasta and marinara meal. I am about to give you a simple and easy marinara recipe that anyone can make. The addition to make it different is what makes this special. Simple splashes of cream and fresh herbs and you have a completely different sauce and meal.  Nonna’s Quick Spaghetti.

Ingredients for simple marinara

• 1 lg can tomato juice
• 2 small cans tomato paste
• 12 oz can crushed tomatoes
• Garlic
• Onion
• Green bell pepper
• Fresh basil
• Pinch oregano
• Salt/pepper

1.       In a large pot drizzle some olive oil and sauté your diced onion until translucent.

2.       Add in diced garlic and sauté until fragrant

3.       Pour in half the tomato juice and mix in the paste and crushed tomatoes.

4.       Add in diced green pepper, chopped fresh basil, pinch of oregano and rest of tomato juice.

5.       Bring to a low boil, reduce heat, and simmer for hour or longer.

     Now comes the additions that every Italian may or may not add. I am not going to give away my exact marinara sauce here. I am just going to tell you some additions that people add.

• Bay leaf, diced carrot, parsley, wine, cheese rind, beef, pork, veal, chicken, etc. 

     The addition of meats help flavor the sauce. Our family always added the meats raw and let the sauce cook all day on low. Even meatballs were added raw.

Nonna’s Quick Spaghetti

     She always made fresh pasta on her Chitarra. Pour in a pot some of her leftover marinara. Bring to a simmer. Stir in some heavy cream and chili flakes. Toss with pasta and sprinkle fresh chopped basil. Viola. Nonna’s quick meal with a different flare.



Saint Patrick's Day Colcannon Soup

Colcannon Soup

 

 

     The inspiration for this dish came because of Saint Patrick’s Day celebration. I have been posting a recipe each year for a traditional Irish dish, but this year I decided to create a completely new dish based on a favorite of many Irish people; Colcannon.  Colcannon is a simple side dish created by combining mashed potatoes with a wonderful sautéed green. The combination of flavors is fantastic and easy to make. I will post the link for the original dish below.

     In my mind I thought, why not create a soup based on this dish. Combine in some saltiness of ground sausage and the distinct taste of leeks and you have a twist on a potato leek soup that has the subtle flavors of Colcannon. Please enjoy my Colcannon Soup.

Ingredients:

• 1 lb ground sausage
• 3 lg potatoes peeled and chopped
• 1 leek bulb diced
• 1 pinch chili flakes
• 1 small bundle kale chopped
• 2 2/3 cup chicken stock
• 1/2-1 cup heavy cream
• salt/pepper

 

1.       In a large Dutch oven sauté the ground sausage till browned. Remove and set aside.

2.       In same pot sauté the kale and leek and pinch of chili flakes in the sausage grease or add a little drizzle of olive oil. Sauté till wilted and tender and remove.

3.       Place chopped potatoes into the same pot and cover with just enough water. Boil until fork tender and drain off the water.

4.       In a food processor or blender place 2/3 of the sausage, leek, kale mixture and 2/3 of the cooked potatoes and 1 2/3 cup chicken stock. Process until mixture becomes creamy.

5.       Place mixture back into pot with left over potatoes and sausage kale mixture and pour in 1 cup of chicken stock.  Bring to a simmer.

6.       Pour in ½-1 cup heavy cream and simmer for about 15-20 minutes stirring so mixture does not stick. Salt and pepper to taste and serve.  


     This thick creamy soup is fantastic. It is full of flavors, spice and creaminess. A hearty soup that will fill you up quickly and make you feel satisfied. You will feel like you are sitting in a nice pub in Ireland drinking a pint of your favorite brew and filling up on a wonderful hearty Irish dish. Enjoy.

Prep Time: 20 minutes

Cook Time: 30 minutes.

Serves: 4

Traditional Colcannon: http://recipesiliveby.blogspot.com/2014/03/Beef-Guinness-Pie.html

 

Sausage Garden Multitagliati

Sausage Garden Multitagliati

 

 

     I came up with this dish while thinking of a great way to combine a wonderful set of ingredients that you will typically find in my family. Everyone within my family always combines the great tastes of sausage, peppers, onions, zucchini squash, and tomatoes. We love this combination. There is just something tasty about them. Whether it is in a sandwich or in a sauce, the flavors just complement each other and create a fantastic dish that everyone loves.

    

     I’m a sucker when it comes to a creamy pasta dish. Anything that combines a thick delicious sauce with homemade pasta is a win-win in my book. So I decided to combine some of the above ingredients and make a fantastic pasta dish that I could call my own.

    

     The pasta in this dish is just something I decided to throw in. Most people do not know what Multitagliati are. It is just simple left over cuts from homemade pasta. Typically when trying to cut pasta all into a uniform shape you will be left over with some odd cuts that just don’t go well into the dish or look pretty. You can typically use them in soups and stews where structure and beauty do not matter.  I decided just to make nothing but these odd shape pasta sizes that would hold up well to the chunks of sausage, peppers, and zucchini within the thick sauce. Hope you enjoy my Sausage Garden Multitagliati.

 

Ingredients:

• 1 lb ground Italian sausage
• ½ diced orange bell pepper
• ½ white onion
• ¼ cup diced mushrooms
• ½ cup diced zucchini squash
• 1 clove diced garlic
• ¼ cup diced tomatoes
• 1/3 cup Pecorino Romano cheese
• 1 cup heavy cream
• Handful diced basil
• Pinch of thyme
• ¼ cup white wine

 

1.       In a large sauté pan drizzle about a tbs of olive oil and brown your sausage. Remove

2.       In same pan sauté your diced pepper, onion, mushrooms, tomato, zucchini, and garlic until the vegetables have softened and are fragrant.

3.       Pour in the white wine and reduce.

4.       Toss back in your sausage and cream and stir to combine.

5.       Stir in the basil and thyme. Salt and pepper to taste.

6.       Stir in the cheese and serve over your favorite cut of pasta.

    

     After the first bite of this dish it quickly became one of my all time favorite combinations. I made just enough to have some of my family members taste it and they loved the combination. They began making it just as quickly.

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 4-5 people.



 

Salmon Pasta

Salmon Pasta

 

 

     While in Tuscany this past summer I had really wanted to try a salmon pasta dish that I kept seeing on menu boards. However I was unlucky in doing so as I had so many other options for dishes that I wanted to try as well. Back home I decided to try this dish and see if it was any good. I would have preferred to utilize smoked salmon, however was unable to find some. Actually funny story, the next week I went to the store, right there they were. Anyways, back to this dish. Even though I hoped to use a better salmon I did use the canned kind and it was still very good. I was surprised how much I liked this dish. I know there is a stigma against using cheese and seafood, but until you try it, don't knock it. Please enjoy my Salmon Pasta.

Ingredients:

• 1 small filet smoked salmon, (or you can use canned salmon)
• 1 small diced shallot
• 1 1/2 cup heavy cream
• 1/2 cup shredded pecorino Romano
• 1/2 cup white wine
• 1 tsp dill seed or weed
• 1 tbs fresh parsley
• 1 large diced clove garlic
• 1/2 juiced lemon
• Olive oil
• Pasta of choice

1. In a medium skillet over high heat drizzle a bit of olive oil and toss in the shallots and sauté.

2. Next mix in the garlic and sauté until fragrant.

3. Add in the salmon and sauté just for a minute before adding in the dill and then the white wine. Simmer until the wine has reduced.

4. Stir in the cream and lemon juice and bring to a simmer.

5. Mix in the cheese. Once incorporated toss with your favorite pasta and sprinkle with some fresh parsley.

If you are like me you will love this dish. I surprisingly love fresh pasta in a cream sauce. I don't know what it is but it is one of my favorite.

Prep time: 15 minutes
Cook time: 15-20 minutes

Serves: 2-4 people

 



A Vintage Gnocchi

Vintage Gnocchi

 

     This dish is inspired by a wonderful restaurant I have the pleasure working for since earlier last year. A new restaurant had opened up in my small town. I had been working at my current career choice for almost 13 years and needed a change in my life. That change happened to come in the opportunity to work part-time on the weekends at this great new restaurant. I have worked in food and beverage in the past and have years of experience with it. I had missed the fun and excitement of being in that industry and wanted back in. So I took the step and applied. Since then I have had the pleasure of working there as a server on the weekends and have had a blast.

    

     Vintage is the name of the restaurant. A casual fine dining experience is what you get when you come and dine at Vintage. A modern atmosphere with just the right amount of upscale feeling that welcomes everyone. A mix between American style foods with Italian thrown in and wood fired pizzas at your fingertips. One of the pasta dishes that the restaurant makes is a wonderful gnocchi with a garlic cream sauce tossed with tomatoes, spinach, grilled shrimp, and country ham. The dish is one, if not, my favorite. So much so that even my mother fell in love with it. She is one hard cookie to please as an Italian she becomes very picky about her pasta dishes. She liked it so much that during our traditional Christmas meal she requested this dish to be made. We have always done the fish and pasta tradition when it comes to Christmas dining. So this year I tried my hands at recreating this wonderful dish. So here goes. My take on "Vintage" Gnocchi.

 

Ingredients:

• 1/2 - 1 lb shrimp
• 1/2 lb pancetta diced
• 2 large cloves diced garlic
• 4 oz fresh spinach
• 1-1/2 cup cream
• 1/2 cup pecorino
• 1/2 cup parmesan
• Small handful cherry tomatoes halved
• Homemade gnocchi (recipe below)
• Olive oil

 

1. In a large sauté pan drizzle a little bit of olive oil. Toss in diced pancetta and sauté until it begins to brown.

 

2. Mix in the diced garlic and sauté until fragrant.

 

3. Now mix in the spinach and sauté until all of it becomes wilted.

 

4. Drop in the shrimp and toss around until the shrimp just becomes pink on both sides.

 

5. Now toss in the cherry tomatoes and the cream and bring to a slow simmer over low heat.

 

6. Mix in the cheeses, salt and pepper to taste. Toss with the gnocchi and serve.

 

Prep time: 15 minutes

Cook time: 15-20 minutes

Serves: 4-6

 

     This dish is fantastic and you will totally fall in love with it. Please give it a try. You will not be disappointed. Give the restaurant's website a look below.

 

 

Homemade gnocchi recipe: http://recipesiliveby.blogspot.com/2013/05/Gnocchi-Meatballs.html

Vintage Restaurant and Wine Bar: http://www.vintageelkinswv.com/

 

 



 

Chicken Fricassee

Chicken Fricassee

     What is Fricassee?  I had only heard about it a few times in my life.  I Googled the dish because I wasn't positive that it was an actual French dish.  I have never really tried French food. I didn't grow up with it or anyone that was French. Actually you will not find much different styles of cuisine in small town West Virginia. According to the web Fricassee is a French word that pertains to a style of cooking meat by braising it in a sauce that is typically white based and cooked with wine.  This was really simple to make and created the most wonderful aroma that permeated my house. If this truly isn't a French dish that you would find in France, than I completely apologize. If it is I am proud to say I took my second chance at trying French cuisine and this time it succeeded.  I won’t delve into my first attempt.  It wasn't too pretty.  This dish combines the wonderful hearty combination of a mirepoix, cream, white wine, and some chicken stock.  Add in a bundle of fresh herbs and you have a wonderful comfort food for the evening. Give it a try.

Ingredients:

• 2 boneless skinless chicken breasts
• 2 tbs butter
• 1/2 white onion diced
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup diced mushrooms
• 1 tbs flour
• 2 cups chicken broth
• 1/2 cup white wine
• 3 sprigs of thyme
• 2 medium bay leaves
• 1 egg
• 1/8 cup cream
• Parsley

      In a Dutch oven melt the butter and brown the chicken on both sides. Remove the chicken and sit aside. In same Dutch oven sauté your onion, carrot, celery, (mirepoix), and mushrooms for about 5 minutes. Stir in the flour and continue to sauté for about another 2 minutes or until the flour has become incorporated and cooked. Pour in the broth and white wine. Bring to a simmer and place the chicken breasts back in. Take your thyme and bay leaves and stir in. Cover slightly and simmer on low for about 25 minutes.

     Meanwhile in a small bowl combine the egg and cream and mix. After your pot has been simmering for 25 minutes turn down the heat and remove 1 cup of the liquid. Slowly pour and stir it into your bowl of egg and cream so as not to scramble your egg. Now pour the egg mixture into the pot and stir. This allows the mixture to become creamy and silky.  Take your last tbs of butter and mix it into the pot. Serve this wonderful French chicken dish over some fresh rice pilaf or noodles and sprinkle with fresh parsley. I was very pleased with this dish. I am you’re your family will love it. Very hearty, very comforting, very satisfying. Serves 2.