Greetings and Salutations..
I received my first recipe request (Whoa!) for a Mediterranean pasta salad recipe.. And, I just happen to have a couple of recipe ideas to share... A while back my husband and I visited some friends in Seattle WA. Well, the hostess of our little gathering is very well known for her masterful culinary works of art.. And, she did not let us down.. We were presented with an amazing pasta salad (antipasto dish).. I later asked her for the recipe, and here's what she sent me (word for word.. And, please don't be fooled by how caviler she may seem, this dish is really fantastic & offers a great presentation!).. All I can say is you (and your guests) will not be disappointed..I will also post a pasta salad that I make from time to time and never get tired of.
For those of you who are wondering, when we speak of a Mediterranean Pasta dish (or other Mediterranean dishes) we are referring to three specific continents, Europe, Asia, and Africa. Since the Mediterranean covers a large geographical area, you can imagine how many different variations of pasta salad are out there.. If you know of a Mediterranean dish that you think really "hits the spot," please submit your recipe (just click on the little envelope at the end of this posting and share (remember, "Sharing is Caring!").
Robin's (the bomb) Antipasto:
"There really is NO recipe...I just throw a pound of crap in a bowl. Like a jumbo antipasto. I will try to list some of the things I use, anything can be opted out!"
Jumbo pasta (cooked and cooled under cold water, rinsed)
Italian Dry salami (or any kind of Turkey or Beef salami)
Heart of palms cut into 1 inch pieces (canned)
Artichoke hearts cut up or quartered standard artichokes (canned)
Baby Corn (canned)
Any kind of olives
Tomatoes
Carrots (cut up) or petite
Celery
Pickled mushrooms (or oil soaked)
Pickled green beans or pea pods
Red Pepper (or the roasted in the jar kind)
Banana peppers
Pickled Cauliflower
Variety of cheeses...you can use tiny mozzarella balls, or any number of non-mushy cheeses...Jarlesberg, Swiss, Gouda...name it (talk to your cheese guy)
Garbanzo beans (canned)
Paul Newman Balsamic salad dressing
So, you take any number of things on this list, Throw it in a large Ziplock bag and pour some Paul Newman over it. It can be made the night before or Days before...
Best served with a crusty baguette or crackers. Use as appetizer or main course salad. People think you are a super hero but all it really is is opening cans and throwing shit in a bag. If you accidentally put in too much dressing, drain the bag before serving. The whole thing takes five minutes. I always keep the ingredients in the pantry in case there is company."
---- courtesy of Robin, Seattle WA.
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As for the Saucy Chef...
With some help from recipes and friends, I've been making this pasta salad dish (or variations of it) for a few years now. It's as simple or as time consuming as you want to make it. The more you add, the more you chop, the more you chop, the more time it takes. It's a pretty basic pasta salad recipe, but we always enjoy eating it for days (lunch & dinner)..
What you'll need: Large pot for boiling pasta, Large bowl for mixing salad, Wooden spoon, and a sharp knife
Ingredients:
Bell peppers (green, red, and orange peppers for a colorful salad, and only green peppers if you want to keep the cost down).
About 1/2 cup of Olives (I use a combination of kalamata olives and traditional black. You can add green ones if you're a fan. Whole looks prettier, but sliced goes further
Mozzarella cheese -cut into cubes (or buy the pretty round balled mozzarella)
one bunch Broccoli (I usually blanch - or cook until soft) Just add the broccoli it to the boiling pot of pasta near the end of the pasta cooking time.
Pasta Noodles (colorful spiral noodles (Rotini) or Farfalle (Bow tie) noodles look great, but choose the past you prefer.
About 1/2 Cup of Paul Newman's Cheesy Fantastico Salad Dressing
Best Foods Mayo
2 teaspoons Italian Herbs (any or all of the following‚ garlic, Italian seasoning, Thyme, and/or basil)
handful of Pine Nuts and/or Sun Dried tomatoes (optional, but great additions)
In large bowl pour about 1/2 cup of salad dressing and a few Table Spoonful's of mayo. Sprinkle Italian seasonings (garlic salt/powder, Basil, Rosemary, etc.)and salt, pepper into the mixture and blend well. ** Add the pasta last, after all veggies & seasonings have been smothered in salad/mayo dressing** You want it to be creamy.
Add the pasta noodles and mix all the ingredients together well. Add more salad dressing and Mayo if needed (I usually add more dressing and mayo and herbs until It's the taste good to me).. Add anything that tastes good to you.. I try to put as much color as I can into the salad, but for some people the simpler the better. You can use fresh bell peppers for a little crunch, or you can cut them in half, brush with olive oil and broil on high for 10/20 min. (then cut into chunks or strips and add to mayo/dressing). I usually just use the fresh & raw bell peppers, but sometimes I like to mix things up a bit..
To cut down on time if need, use packaged chopped bell peppers and broccoli (Trader Joe's & most grocery stores offer veggies in a bag now if you're so inclined).. This cuts the time in 1/2.. I enjoy the process of chopping if I have the time, but if time is of the essence, there is not shame in getting a little help...
I recently started to add some chopped fresh basil to the mix at the end (but that's up to you). I also add Parmesan cheese as a final touch.
NOTE:
Other ingredients to use when trying to really "spice things up"
Artichoke hearts from a can (chopped), roasted garlic (roasted w/olive oil in tinfoil in oven on broil set at High for about 25 - 30 min). You can also add some kind of Italian meet (salami, etc..). I've also made this salad with pesto as well. It's really up to you.
Now, go and eat!!
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Breaded Chicken Roll Ups
STRIP STEAKS WITH BALSAMIC CREAM SAUCE
It really doesn't matter what cut of meat you decide to serve (although, like most things, the better the quality the better the experience), the sauce is what you will remember. Yes it's very simple to make, but it is so delicious (at least I think so).
To complete the meal, I added some freshly steamed green beans in a garlic and butter sauce, and creamy garlic mashed potatoes (using butter, half/half and roasted garlic).
"PERFECT EASY MEAL TO SERVE TO GUESTS, OR AS WONDERFUL MEAL FOR THE FAMILY TO ENJOY"
" TO ENSURE THE MEAT IS SEARED - NOT STEAMED- COOK JUST 3 STEAKS IN THE SKILLET AT A TIME."
Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thick
salt and pepper
1 tablespoon vegetable oil
1 shallot, minced
1/4 cup balsamic vinegar
1/3 cup heavy cream
2 tablespoons finely chopped fresh chives
Method
1. Pat steaks dry with paper towels (Julia Child) and season with salt and pepper. heat oil in large skillet over medium-high until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to cutting board and tent with foil.
2. Add shallots to empty skillet and cook until softened, about 30 seconds. Stir in vinegar, scraping up and browned bits, and cook until syrupy, about 1 minute. Add cream and cook until slightly thickened, about 1 minute. Stir in chives and season with salt and pepper. Slice steak and serve, passing sauce at table or serve with sauce.
I thoroughly enjoyed the Balsamic Cream Sauce (just ask my husband, he found me in the kitchen after dinner devouring the remains of the sauce from the serving bowl!!).. Let me know if you like it too!!
Pavlova Dessert
My husband and I were invited to a Hanukkah party where we were introduced to some wonderfully unique and tasty dishes. The room was full of warm and friendly people and the hostess offered up a great meal and atmosphere. Duck and fish were the two main courses, served with some very creative and unique side dishes with an Asian flair!
The dessert was what really made the day for me. The hostess was a beautiful and charming gal from New Zealand and she made a traditional New Zealand (or Kiwi) dessert called Pavlova. I highly recommend bringing this dish to a holiday gathering and impressing your friends and family.. The recipe does not call for many ingredients and the method is reads fairly simple. I'm going to attempt to make it for family in the coming weeks (I may have to attempt it a couple of times because though there is a chance it wont turn out the first time, even though the recipe seems pretty simple).
I know it will take practice to get the dessert to turn out as amazing as my friends did, but I'm up for the challenge. If you want to impress friends and family with a sweet and stunning dessert, I highly recommend making a Pavlova cake. We enjoyed this cake served with whipped cream and chocolate mousse (creamy and sweet), but it is traditionally served with fresh fruit and whipped cream. Enjoy!
Pavlova Recipe & Method
Ingredients for Cake: 4 large (120 grams) egg whites 1 cup (200 grams) superfine or castor sugar 1 teaspoon white vinegar 1/2 tablespoon cornstarch (corn flour) Topping: 1 cup (240 ml) heavy whippingcream 1 1/2 tablespoons (20 grams) granulated white sugar 1/2 teaspoon pure vanilla extract Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice. Also can be served with chocolate chips and whipped cream. METHOD: Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours. Serves 6 to 8. |
Hot cocoa for the winter soul.....
The Saucy Chef here...I am a huge fan of hot cocoa (I'll take a hot cocoa over coffee any day!). In fact, I can drink a good hot cocoa at any time the year. This "almost obsession" started when I was in Rome last October. I happened to order a hot cocoa on a chilly morning at a little cafe just around the corner from our hotel. What I ended up drinking was "liquid bliss!" Although a bit more bitter then what I was used to (sugar packets do the trick), the quality of the chocolate and the richness (and thickness) of the drink took a hold on me (my husband said it was like drinking a melted chocolate bar, and he was right). I have been on a quest to find hot cocoa in the states that compares to the one I sipped in Rome. And, now that the Fall and Winter months are upon us, I am excited to spend my weekends enjoying my new favorite treat! I invite you to begin searching for the sweetest, richest, most luxuries hot cocoas you can find (and share your finds with me). To help you on your way, I recommend starting at Ginger Elizabeth in Midtown Sacramento (no they are not paying me to promote their business). And, by the way, always say yes to whipped cream!
A Cocoa Fact: Cocoa dates back to the Aztecs. To the Aztec's, the cocoa beans were valuable not only for their culinary importance, but also used as a form of currency.
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