I was going for a copy cat version of Johnny Carino’s Bowtie Festival when I created this. Several months ago, I created Penne Gorgonzola, which came very close to the restaurant dish. This Bowtie Festival was excellent, but it was not exactly like the restaurant version. Something was missing, but we couldn’t quite place it. That said, I will make it again. How can you go wrong with pasta, parmesan and bacon? Wonderful stuff. [Read more…] about Bowtie Festival
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Black Angus Potatoes Au Gratin
Many years ago, I was a young newly-wed with no idea how to cook. I wanted to learn though, so I spent hours pouring over cookbooks, copying recipes, watching the Frugal Gourmet on PBS and spending a large percentage of our meager grocery budget to cook one nice meal a week. We would invite friends over, all hungry college students, and have dinner together.
One of the recipes I copied in my cookbook journal was this one for Au Gratin Potatoes. I think I made it for Easter one year, when we couldn’t get home to celebrate. I’ve made it many times since and it’s always a hit.
Here’s what you’ll need:
Homemade Pesto Sauce without a Food Processor
I had a hankering for pesto the other day. I don’t have a food processor and my attempt years ago to use a blender for pesto was a failure. But I figured that pesto was being made before electricity and modern gadgets, so it must be possible. Earlier in the summer I had searched online and found someone who had made pesto using a mezzaluna, a half-moon shaped knife.
So, armed with a sharp knife (no mezzaluna in my kitchen) and a few handfuls of fresh basil leaves from the garden, I proceeded to make this wonderful concoction known as pesto. You probably noticed that there are a few ingredients missing from that picture. I did use garlic, but it didn’t find it’s way into the photo. Unfortunately, I had no pine nuts or walnuts, and since it was 4:30 in the afternoon when I decided to start this experiment, I wasn’t going to run out to the store to buy any. What I found out is pine nuts are not essential – good, probably better with than without, but not essential.
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Camarones Con Arroz – Shrimp with Rice
I had a fear of raw shrimp.
All those specifications – deveined, tail-on, tail-off – a little too creepy!
But, I’m happy to say I’ve conquered my fear with this recipe. It was easy and delicious, which is everything I hope for in a dish.
Turkey Italian Sausage and Tortellini Salad
It’s not often that you can satisfy the pasta lovers, meat eaters and veggie people all with one dish. That’s what happened when I served this meal though. The recipe is adapted from a cookbook that my sister-in-law gave me. She is married to a career army man. When they were stationed in Schweinfurt, Germany (2007) she helped put together a cookbook with recipes from the families of those serving with the Vanguards 18th Infantry Regiment. That book is full of wonderful recipes, including this one.
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