Creamy Pancetta & Pea Pasta!

As promised, I am here to serve up the delectable recipe for my Creamy Pancetta & Pea Pasta!  This one is all my own, but my inspiration came from my mother's original recipe for Prosciutto and Peas, which was always one of my absolute favorites growing up!

I hope you enjoy!

Creamy Pancetta & Pea Pasta
Serves 6

Ingredients:
2 - 1/4 inch thick slices of pancetta (I asked the deli at my supermarket to slice it)
1 small package of mushrooms (any kind) sliced
3 cloves of garlic, minced
1 cup heavy cream, warmed
1/2 cup 1% milk, warmed
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 package of frozen peas
8 oven-dried or sun-dried tomatoes, sliced in half
1/2 cup freshly grated Parmigiano Reggiano cheese (the good stuff!)
1 lb. small shell-shaped pasta

Directions:
In a medium-size saucepan over medium-high heat, saute the pancetta and mushrooms until the pancetta is crispy and the mushrooms have browned nicely and released all their liquid.

Add the garlic and nutmeg to the pancetta and mushrooms and saute 1 minute longer.  Sprinkle the pancetta mixture with the flour and stir over medium heat for another minute to cook the flour.

Slowly pour the warmed cream and milk into the pan with the pancetta mixture and stir constantly over medium heat until the cream has thickened.  Turn off the heat, add the frozen peas to the cream, cover and set aside.

Fill a large pot with water and bring to a boil.  Generously salt the water before adding the pasta to the pot.  Cook the pasta until it is al dente according to the package directions, reserving 1/4 cup of the pasta water.

Meanwhile, stir the Parmigiano and the dried tomatoes into the cream sauce and place it over low heat while the pasta cooks.

When the pasta is al dente, drain it and return it to the pot.  Pour the finished cream sauce over the pasta and toss.  Stir in the reserved 1/4 cup pasta water if the sauce looks a little too thick.

Serve hot!

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You can pat yourself on the back as you watch your family and friends devour this rich and creamy masterpiece :-)  It is a winner!

Librarian turned Foodie

Oven-Dried Campari Tomatoes

It is now October (where did September go?!), and unlike last year, Fall has graced us with beautiful, sunny and mild days here in Minnesota!  In addition to apples, of which I have many from the Orchard, Fall is also a wonderful season to gather up some really delicious, perfectly ripe tomatoes for your table!  If you are like me, you may find it difficult not to add tomatoes to just about any kind of meal.  Although I could eat tomato salads from now until eternity and never get tired of them, my husband would not be as thrilled to do so.  Therefore, I decided to turn my bounty of Campari Tomatoes into something fabulous that we could eat now, and keep for later!

Campari Tomatoes last quite a while, but after a week of sitting on my counter, they were becoming a little more ripe and a lot closer to losing their overall appeal with each passing day.  So, instead of using them in a tomato salad, or cooking them down into a sauce, I decided to dry them using the oven!  This process is meant to bring out the deliciously sweet and concentrated tomato flavor that you typically find in sun-dried tomatoes, only this way, you have no need to wait for the sun to do the work!  My plan was to add a few of my delicious oven-dried tomatoes to the Creamy Pancetta & Pea pasta I had planned on making for dinner.  The rest of the tomatoes would be stored in a mason jar filled with really delicious Extra-Virgin Olive Oil!  Yum Yum!

The process of drying out tomatoes is simple, and perfect for a day when you can stick them in the oven and fuggedaboutit :-)


Oven-Dried Campari Tomatoes

Directions:

First, line a 9"x13" pan with aluminum foil and spray it well with non-stick cooking spray.  You could also line the pan with parchment or a silicon baking mat, but the idea is just to create a reliable non-stick surface.

Next, slice the Campari tomatoes in half, and arrange them, cut side up, in the pan.  Note: If you are using larger tomatoes, slice them into quarters.  Smaller tomatoes may not need slicing at all, but just a prick of their skins to let out the juices.  Use your own judgement on this.

Sprinkle the cut side of the tomatoes with about 1 tsp. salt, 1/2 tsp. freshly cracked black pepper, 1 tsp. dried oregano, 2 tsp. dried basil, and 1 tbsp. of sugar.





Roast the tomatoes at 250° F for 4-6 hours, or until the tomatoes are dehydrated and you are left with a thin roasted disk that is slightly chewy and pliable, similar to a sun-dried tomato.  I would recommend checking on the tomatoes every 30-60 minutes or so to make sure they don't burn... but this is unlikely to happen if they are in the oven for less than 6 hours.

If you do not plan on using all of the dried tomatoes right away, I recommend storing them in a glass jar with some olive oil to keep them moist and flavorful.  The oil will also take on the flavor of the tomatoes, and once the tomatoes are gone, it can be used to saute meat and veggies, or to dress salads and pasta dishes!  Ohhh the possibilities are endless :-)

Planning to store these beauties?  Here's how:

Step 1:  Place the dried tomatoes in a clean glass jar, such as a mason jar, with a tight fitting lid.  

Step 2: Choose a high quality Extra-Virgin Olive Oil in which to store the dried tomatoes.  This oil is from Australia, and is fruity and delicious!

Note: I also added some Tuscan Herb EVOO to the jar in order to infuse a bit more herb flavor into the tomatoes.  

Step 3:  Once the tomatoes are submerged in the oil, screw on the lid of your jar and store it in the refrigerator.  Your dried tomatoes will last a long time if they are covered in the oil and kept refrigerated.  I would check them every week or so to make sure things are A-OK.  Some say not to keep the tomatoes around for more than 2 weeks, others say they have kept them up to a year without a problem.  I say, use your own judgement here :-)

Step 4:  Eat those delicious dried tomatoes!!!  

I sliced each dried tomato in half and tossed them with my Creamy Pancetta & Pea Pasta.  They were a delicious addition and provided a lovely sweet, and slightly tart bite to offset the richness of the cream sauce. The recipe for this pasta dish will follow in my next blog post, so stay tuned... it's a keeper!

Librarian turned Foodie

Light Labor Day Key Lime Pie

Happy Labor Day!  If you are looking for a light, refreshing, and delicious dessert to serve your holiday guests, (or just yourself) this one is guaranteed to please :-)

I know not everyone may be big fans of key lime pie.  (More for the rest of us, I say ;-)  But this one is not only easy to make, but I would even venture to call it a 'healthy' dessert!

The recipe I followed comes from Cooking Light magazine.  I love their fresh spin on this classic dessert, and their ability to turn almost any comfort food into a health food without compromising on taste.

Here is a direct link to where you can find the recipe to make this perfect end-of-summer dessert for your family and friends:  http://www.myrecipes.com/recipe/key-lime-pie-50400000128808/

The only think I did differently is that I used fat free greek yogurt instead of the 2% the recipe called for... which essentially only made this pie a bit healthier and lighter.  It turned out perfectly!  I used my new Williams Sonoma silicon crust guard so that the outer edges wouldn't burn.  Love it!

Ready for the oven!

Voila!!!

Top this baby with whipped cream or eat is as is... it is terrifically tart, creamy, and refreshing on a hot Summer day!  

My mom has already requested that I make this the next time I go back home for a visit... and I definitely think it will earn her stamp of approval :-)


Happy Labor Day!

Librarian turned Foodie

Pumpkin Oat Chocolate Chip Cookies

I hate to say it, but September is just around the corner, and soon after, Fall will be upon us! Where did Summer go?!

I love Summer, but at the same time, I look forward to Fall for so many reasons... one of which is the classic flavors and recipes we associate with the change of seasons.

You know how much I enjoy all things pumpkin.  So here is a delicious cookie recipe that is my new go-to when I need my pumpkin and/or chocolate fix anytime of year!  Thank goodness for canned pumpkin puree :-)

These cookies are hearty, with a chewy texture, the perfect amount of sweetness, and a hint of pumpkin and spice.  Even my husband loves them, and he is picky about his cookies!  Did I mention that these are super healthy?! If you make them for kids, and don't reveal this part to them, I guarantee they won't have a clue they aren't eating a typical "consume in moderation" cookie. I would even condone eating these for breakfast when you need to grab something quick and satisfying. 

I hope you like these as much as I do...

Pumpkin Oat Chocolate Chip Cookies

Ingredients:
3/4 cup whole wheat flour
1 1/2 cups old-fashioned oats
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
Dash ground cloves
3/4 cup semi-sweet chocolate chips

1/2 cup pumpkin puree (I like Libby's brand)
1 egg
1 tsp. vanilla

Directions:

Preheat oven to 350 degrees F.  Spray a cookie sheet with non-stick spray or line with parchment paper.

In a medium-size bowl, combine the flour, oats, sugars, baking powder, baking soda, spices, and chocolate chips.  Set aside.

In a large bowl, whisk together the pumpkin puree, egg, and vanilla.  

Mix the dry ingredients into the wet ingredients.  Do not over-mix, the cookie dough will be very thick.

Spoon about a tablespoon of cookie dough per cookie onto your baking sheet and form into desired cookie shape.  I tend to keep mine rounded and about 1 1/2 inches in diameter.  

Bake for 12-14 minutes until lightly golden brown on top and bottom.  

Allow cookies to cool on the baking sheet for at least 5 minutes before removing them to a wire rack.  You can enjoy these warm or at room temperature.  

Note: If I am eating these after they have cooled, I enjoy reheating them for a few seconds on low power in the microwave to slightly melt the chocolate chips... so gooey and delicious this way :-)

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If you never thought a cookie could be healthy AND scrumptious, you must try this recipe!  This is also a very forgiving recipe that would be quite difficult to botch.  The prep time for these cookies is roughly 5 minutes, making it the perfect quick treat to whip up for school lunches, bake sales, or unexpected company.

Enjoy the flavors of Fall any time of year with these beauties!

Librarian turned Foodie

Herb and Honey Mustard Crusted Leg of Lamb

I must share this awesome recipe for roasted lamb!!! I made this for our dinner guests this past weekend and it was a huge success and the star of the show!  The lamb was perfectly cooked (which is imperative) but the marinade/glaze recipe I used made it out of this world... simply spectacular :-)  I am drooling just thinking about how yummy it was... thank goodness it made enough for leftovers!

Here is the recipe, which came from my latest issue of Food & Wine magazine:

Herb-and-Honey-Mustard-Crusted Leg of Lamb

Ingredients:
One boneless 7-8 lb leg of lamb (mine was about 5 lbs)
1/2 cup fresh rosemary
1 tsp. dried thyme
3 cloves of garlic
2 tablespoons Dijon mustard (I had to substitute spicy mustard)
1/3 cup extra-virgin olive oil
1/2 cup lavender honey (I used locally sourced clover honey)
Salt and pepper

Directions:
Preheat oven to 500°F.

In a food processor, pulse the herbs, garlic, and spices until minced.  Add the mustard, evoo, and honey and pulse to blend. Season with salt and pepper.

On a work surface, open up the leg of lamb like a book and season generously with salt and pepper.  Rub 1 tablespoon of the marinade onto the inside of the meat.

Roll up the lamb and tie with kitchen twine at 1-inch intervals.  Season the outside of the lamb with salt and rub with the remaining marinade.

Place into a roasting pan and place in preheated oven, turning the heat down to 375° F.

Cook until the center of the roast registers 130° F - about 1 hour and 15 minutes.  Remove from oven, cover loosely with foil, and let rest for 15 minutes.

Slice into 3/4 inch think slices and serve with the pan drippings.

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In truth, we dug into this lamb faster than I could snap a picture!  It smelled magical, and was so flavorful and juicy.  Don't fear the fat... that fat cap just melted and caramelized on the outside of the meat and formed a delicious crust.  I have experienced horrible lamb (which is the worst meal I have ever eaten, no joke!) good lamb, and now, thanks to this recipe, FABULOUS lamb :-)

Note: If you belong to Costco, they carry this boneless leg of lamb, and it cost about $13.00.  And get this, it was already pre-sliced to open like a book, so all I had to do was unroll it, rub it, roll it back up and tie it... and when the tying is the "hardest" part, you know just about anyone can master this great recipe.

Lamb... it's what should be for dinner :-)  Definitely give this one a try!

Librarian turned Foodie

Dinner @ Barbette... French cuisine in Uptown!

Our first dining experience at Barbette was very enjoyable!  Since Barbette was named the "Best French Restaurant" by popular vote in Mpls/St. Paul Magazine, we simply had go!  My husband had read about Barbette's 4-course Prix Fixe menu available for just $32/person on Monday nights, so we decided to give it a try!

The restaurant's ambiance is very casual, with a vintage hipster, artsy vibe, which is perfect for its location in the hipster, trendy, arty Uptown area of Minneapolis [1600 West Lake Street].

We really enjoyed 3 of the 4 courses in the Prix Fixe menu.  Overall, the courses we the perfect size and were beautifully presented on the plate.

Course #1:  Watermelon yogurt soup with crab and cucumber garnish

Course #2:  Fried Chicken Livers with mustard smear and rhubarb garnish

The fried chicken livers course seemed a little disconnected... it needed more of the mustard and rhubarb to pair with the amount of livers on the plate, which were a little bland.  The toasted bread seemed out of place, a little boring and unnecessary.  Not our favorite.

Course #3: Steak with a pickled corn, carrot, cauliflower, and lentil salad and A1 Sauce

This was my favorite savory course of the night... the steak was perfectly seasoned and cooked to a perfect medium-rare with a great crust on the outside.  The pickled salad offered a nice contrast to the rich beef, and the A1 Sauce was a surprisingly delicious condiment for the steak!

Course #4:  Rhubarb tartlets with a homemade pistachio ice cream, garnished with candied pistachios and a graham crumble.

*** Not the best photo - by this point, the restaurant switched over to "mood lighting" complete with candles at every table.

I enjoyed this dessert much more than I expected I would!  The rhubarb tarts added the perfect acidic tartness and crunch to the dish to cut through the rich creaminess and delicious sweetness of the pistachio ice cream (Note: this ice cream was made in house!  Loved it!).

At the end of the meal, my husband and I decided to order a second dessert to split.  All of Barbette's signature desserts sounded amazing, and we just couldn't pass up trying one of them.  Our server highly recommended the Bourbon Pecan Pie, served with a scoop of vanilla ice cream and butterscotch drizzle!  

Let me tell you, this was the best pecan pie I have ever tasted... it was outstanding!  I think next time we will forego the Prix Fixe and order entrees instead, because they all sounded delicious as well!  

Barbette is definitely a great place for couples as well as small groups.  Even on a Monday night, this place was busy, yet the kitchen had no problem turning out dish after dish without delay.   The presentation of each course (as you can see) was amazing, and the servers were very attentive.  

Price-wise, I would say this is on the high end of casual dining.  Portions were generous without being too large.  Most entrees were priced between $20 and $30, give or take a few dollars, but you definitely get what you pay for here.  Check out their regular menu items and prices on their website: http://www.barbette.com/ 

I highly recommend trying Barbette the next time you are in the mood for delicious French cuisine prepared in a creative way with locally sourced ingredients :-)

Bon Appetit,

Librarian turned Foodie

Tomato Ricotta Tart

While reading my August issue of Cooking Light magazine, I came across another delicious meatless!  I was so excited to find I had all the ingredients to make this dish, but, per usual, my recipe became a modified version of the original.  The recipe just didn't make sense to me as written, so I changed it a bit.  I love how this recipe highlights the tastes of Summer with basil and tomatoes, and uses extra-virgin olive oil in place of butter in the crust, making this a heart-healthy recipe!

Here is my version of the Cooking Light recipe... and a few tips on how to improve it even more for next time :-)

Tomato Ricotta Tart
Serves 6

Crust Ingredients:
1 1/4 cups whole wheat pastry flour
2 tablespoons walnuts
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil (I used Tuscan Herb infused EVOO)
3 tablespoons ice water
Cooking Spray
1 egg white, reserved for brushing over crust

Crust Directions:
Preheat oven to 450° F.   Spray a 9-inch glass pie plate with cooking spray, set aside.

Combine the flour, walnuts, salt, baking powder, and black pepper in a food processor and pulse until combined into a fine consistency.

In a small bowl, mix the olive oil and water together.

With the food processor running, drizzle in the olive oil and water until the dough becomes crumbly.

Transfer the dough to the pie plate and press evenly into the bottom and up the sides.  Brush the entire surface of the crust with the reserved egg white.

Bake the crust for 10 minutes at 450° F  until golden brown.  Set aside.

Filling Ingredients:

1 - 15 oz. container of Light Ricotta Cheese

2 large eggs

2 garlic cloves, minced

Zest of half of a lemon

1/2 teaspoon salt

1 tablespoon dried basil

3/4 cup shredded cheese (I used an Italian blend of cheeses)

2 large Roma tomatoes, seeded and sliced into 1/4 inch-thick slices and pressed between two paper towels

Filling Directions:

Whisk together the ricotta, eggs, garlic, lemon zest, and salt in a medium size bowl.

Add in the basil and 1/2 cup of the shredded cheese.

Spread the ricotta mixture evenly over the crust and top with the slices of tomato, overlapping them slightly.  Sprinkle the remaining 3/4 cup of shredded cheese over the top of the tomatoes.  Cover the edges of the crust with aluminum foil to prevent burning, and bake for 25 minutes, or until set.  

Let the tart cool for 10 minutes before serving.  

As you can see, I did not cover the edges of my crust with foil to prevent them from burning.  The recipe I followed/modified did not say to use the foil (although I should have known better!).  

Despite its appearance, this ricotta tart turned out to be quite delicious... it was a perfect light (and Vegetarian) Summertime meal.  I could definitely taste the flavor of the infused olive oil in the crust, so it's important to use the best stuff you have on hand for this recipe.  The light and flaky crust really complimented the lightness of the ricotta filling.  The filling had a lovely creamy texture with a hint of lemon, garlic, and basil, and a nice saltiness from the shredded cheese.  The tomato slices on top brought this dish together, adding a sweet acidity that offsets the cheesiness of the tart.  I could see this being even more beautiful and delicious with slices of heirloom tomatoes as well!  We paired this tart with oven-roasted Walla Walla Sweet Onions from the Farmer's Market and blanched, buttered green beans.  Yum!

Unlike the Cooking Light recipe, I used whole wheat flour and walnuts instead of all-purpose flour and pine nuts (which are super expensive!).  I also doubled the recipe for the ricotta cheese filling [otherwise there wouldn't have been a good filling to crust ratio!] and added the lemon zest.  Their recipe called for shredded Gruyere cheese, but since I didn't have any on hand, I decided to stick to the Italian theme and used the Italian blend of cheeses.

I highly recommend trying this recipe... it is a winner!

Librarian turned Foodie

Spicy Chipotle Veggie Patties!

I am not a Vegetarian... but I am a veggie lover! So, I often find myself cooking more meals sans meat, and incorporating veggies into things like meatloaf, pasta dishes, and Mexican cuisine.

I don't know about you, but just the idea of a veggie burger used to frighten me!  I never understood the appeal.  I agree that the frozen beef variety isn't any better [they are very similar to hockey pucks, in my opinion] and if I had my choice at a barbecue, I'd probably decline both of them and make due with the sides!

This recipe born out of an experiment in the kitchen with a few odds and ends I found in my pantry and refrigerator.  My husband and I had been consuming quite a bit of meat, so we both felt it was time for something different. Not all of my experiments go according to plan, but once in a while, I am able to create something amazing and worthy of a permanent spot in my recipe binder.  My husband is the ultimate judge of my food, and he loved this creation!


Spicy Chipotle Veggie Patties
Serves 4

Ingredients:
1 - 15oz can black beans, rinsed and drained
1/2 large onion
3 cloves garlic
1 cup fresh parsley
2 chipotle peppers in adobo sauce
1 tsp ground cumin
1 tsp chili powder
1 egg

3/4 cup garlic flavored bread crumbs
1 tsp lime zest
1/2 cup cooked brown rice
1 cup chopped fresh mushrooms (any variety)

1 tomato, seeded and diced (for topping)

For Chipotle Mayo:
Combine:
1/2 cup light mayo
1-2 Tablespoons chipotle in adobo sauce
Lime zest

Directions:
Preheat the oven to 400 degrees F.  Line a pan with parchment paper and spray the parchment with non-stick spray. Set aside.

Combine the first 8 ingredients in a food processor and blend until well minced and incorporated.

Transfer the contents of the food processor into a medium size bowl.  Add the remaining 4 ingredients to the bowl and mix well with your hands.  If the mixture feels firm enough to form into patties, you are done.  If it is too wet, add more bread crumbs.  If it's too tight, add in one egg white to bind and moisten the mixture.

Chill the veggie mixture in the refrigerator for at least 1 hour prior to cooking.

When ready to cook, divide the mix into 4 equal parts and form into 1 inch thick patties.

Arrange the patties on the parchment lined baking sheet and bake in the oven for 20 minutes, or until the patties are slightly crispy on the outside.  FYI: You do not need to flip the patties.

Transfer cooked patties to plates and top with 2 tablespoons of chopped tomato and about 1 tablespoon of the Chipotle Mayo.

Enjoy!

These veggie patties were so moist and full of flavor, and the chipotles in adobo really added the perfect amount of kick!  The rice and mushrooms lent a nice texture and meatiness to the patties, while the tomato added a nice freshness to every bite!  The creaminess of the chipotle mayo reinforced the flavors in the veggie patties, and the addition of the lime zest in the mayo cut through the richness of the dish.  I know "rich" isn't the first word to come to mind when describing a pure vegetable creation, but believe me, this "burger" is super satisfying with the fiber of the black beans and brown rice to fill you up.  

If I could find a way to market these to a place like Trader Joe's or Whole Foods, I totally would!  I'm not sure how they would hold up to freezing, but next time, I will give it a try!

Librarian turned Foodie 

Bacon Mac and Cheese

Need I say more?! Did I have you at the mere mention of bacon???

This recipe developed in my mind while I was gazing into my meat/cheese drawer and I realized that I not only had several packages of gourmet cheddar in there, but also a half a package of bacon!  Put the two together, add a bechamel sauce and some pasta, and you have a sinfully delicious side or main dish, depending on how very sinful you wish to be ;-)

But wait, there's more...

Not only did I use whole wheat pasta in this recipe (yay fiber!), but the bacon I used is low-sodium, I used 1% milk instead of whole milk, and there is no butter to be found in here either!  However, I must admit that in place of the melted butter in the bechamel, I used the leftover bacon fat... sue me if you must.  The flavor it lends to food is quite fantastic, so I simply had to do it!

I guarantee this mac and cheese will be the most delicious comfort food creation I have shared with you to date.  So put aside that diet for a day and indulge in some cheesy, bacony goodness :-)

Sinful Bacon Mac and Cheese
Serves 6

Ingredients:
1/2 package of lower sodium bacon, cut into 1 inch pieces
1 box of whole wheat elbow macaroni
2 cups 1% milk, warmed on low power in a microwave oven, or on the stovetop
3 tablespoons all-purpose flour
1/8 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
2 cups gourmet shredded cheddar cheese blend
1 cup shredded extra sharp Wisconsin cheddar cheese

Directions:
Preheat the oven to 375° F.

Coat the inside of a deep covered baking dish with non-stick cooking spray and set aside.

Bring a large pot of salted water to a boil and cook the pasta for half the suggested cooking time.  Drain pasta and set aside.

In a medium size saucepan, saute the bacon over medium-high heat until crispy.  Remove bacon to a paper towel with a slotted spoon.  Heat the remaining bacon fat over medium heat and stir in the flour, cooking it for about 1 minute.  Pour in the milk and stir until the mixture has thickened to coat the back of a wooden spoon - this is your bechamel.  Stir in the nutmeg, pepper and two-thirds of the parsley.

Pour the reserved pasta into the pan with the bechamel and stir to combine.

Place a third of the pasta mixture in a single layer in the bottom of the baking dish. Top with half of the gourmet cheddar.  Top the cheese with another third of the pasta.  Sprinkle all of the sharp cheddar on top of this layer of pasta.  Use the rest of the pasta to cover the second layer of cheese and top it with the remaining gourmet cheddar cheese.

Sprinkle the cooked bacon pieces and the remaining parsley evenly over the top of the casserole.

Cover it with a lid or tin foil and bake for 40 minutes.  Then uncover and bake for an additional 5 minutes, or until the bacon is crispy.

Let rest for 10 minutes before serving.

This  made for an incredibly flavorful side dish!  It would be a definite crowd-pleaser at any gathering!  Since the mac and cheese is quite rich by itself in all its bacony glory, I decided I would serve it alongside oven-fried buttermilk chicken strips and green beans, which were nice and light, yet still flavorful.  As you can see, my husband and I made a good dent in this... it was soooo good :-)  The crispy bacon on top really made this dish amazing, as it provided a nice crunch to balance out the creaminess of the pasta.  I'd rather have a small portion of this bacon mac and cheese rather than a larger portion of the typical mac and cheese any day!  

I hope you give my recipe a try.  It is a winner!

Librarian turned Foodie

Easy Blueberry Tarts!

Dessert is not something I tackle often, especially when it involves a lot of prep time. My kitchen is tiny and lacking in sufficient counter space, so the process of rolling out dough, sifting, measuring, etc. can become slightly very messy!  So, when I heard about making a dessert crust using pre-packaged almond paste, I was thrilled, and simply had to try it myself!
[Original recipe can be found here: http://beta.abc.go.com/shows/the-chew/recipes/Pear-Almond-Crostata-Brian-Boitano]

This dessert took about 40 minutes to make from start to finish; 20 minutes of prep, and 20 minutes of bake time, thanks to the almond paste crust.  I used blueberries for my tarts, but you could top these beauties with just about any fresh fruit you have on hand.  The original recipe calls for sliced pears, but for Summer, I prefer berries!

Easy Blueberry Tarts 
Serves 3

Ingredients:
4 oz. cream cheese, at room temperature
1 tablespoon sugar
1/2 tablespoon flour
1 egg, beaten
1/2 teaspoon vanilla
One 6-7 oz. package of almond paste
1 pint fresh blueberries
Cinnamon for sprinkling

Directions:
Preheat the oven to 375° F.

In a small bowl, beat together the cream cheese, sugar, flour, 1/2 of the beaten egg, and the vanilla with an electric mixer until fluffy.  Cover and chill for 15 minutes.

Form the almond paste into a log and divide it into 3 even portions (divide into 4 for slightly smaller dessert portions).  Roll out each piece of almond paste on a lightly floured surface until they are about 1/8 inch thick.

Spread about 2 tablespoons of the cream cheese mixture evenly in the middle of each tart shell, leaving a 1 inch boarder around the edge. 

Top the cream cheese mixture with blueberries -- about 1/4 cup per tart.

Fold the outer inch of tart shell into the center and pinch down to form an outer crust on each tart.  Brush the exposed edges of crust with the remaining 1/2 egg and sprinkle the tops of the tarts with cinnamon.

Bake for 20 minutes, or until the tart crust is golden brown. 

Serve the tarts warm from the oven or at room temperature.  Top with vanilla ice cream if desired.

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The next time you have unexpected house guests, make this quick and easy recipe and you'll be sure to impress them with your culinary skills :-)

Librarian turned Foodie

Best Dry Rub Around!

'Tis the season for grilling meat, especially a great steak!  While I like red meat, I prefer it to be jazzed up with some great seasonings before it makes its way to my plate.  Thankfully, I hunted down a fabulous, if not the BEST recipe for a dry rub that can be used on just about any piece of meat... I've used it on chicken, flank steaks, roasts, etc. When you are in the mood for a delicious, mouthwatering steak unlike any other, this is the perfect recipe for you!

Delicious Dry Rub Recipe
Yields enough rub for 4 steaks.

Ingredients:
3 tsp. Chili Powder
2 tsp. Paprika
1 tsp. Cumin
1 tsp. Oregano
1 tsp. Coriander
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic powder
1 tsp. Onion powder
Pinch of cayenne pepper

Directions:
Place all the spices in a small bowl and grind together. Spread evenly on both sides of the steaks.

Wrap the steaks tightly in plastic wrap and place in the refrigerator for a few hours, or until ready to grill.  The longer this mixture sits on your meat, the better it will taste!  Make sure you let the steaks come to room temperature prior to grilling, searing, etc.

I seared these babies in a skillet over medium-high heat in grapeseed oil for about 3 minutes on each side. The trick to a great steak is to NEVER OVERCOOK IT!  I prefer my steaks medium-rare, with a lovely crust on the outside and a juicy tenderness on the inside.  

Remember to let the meat rest for about 5 minutes off the heat after it is finished cooking to let the juices redistribute.  The addition of a pat of butter melted over the top of the steaks is simply divine... I highly recommend trying this indulgent, finishing touch!

Beef... it was for dinner, and it was ohhhh so delicious :-)

Happy Friday!

Librarian turned Foodie

Simple Sweet Cherry Walnut Muffins

Hello again!  Have you been enjoying Summer's bountiful supply of produce like I have?!  These past few weeks I have been frequenting our local Farmer's Market each Thursday.  The produce is so fresh and very inexpensive.   My only problem is having a smaller than average fridge, which continues to drive me nuts, but has also made me a pro at finding creative uses for everything before it goes bad :-)

I am slightly obsessed with fruit, and it doesn't last long around here... but, I did have a bag of cherries that I wasn't consuming quickly enough.  So, being a muffin lover, I adapted a few of my tried and true muffin recipes and came up with this one for cherry walnut muffins... I simply had to share it with all of you!

Simple Sweet Cherry Walnut Muffins

Ingredients:

1 cup whole wheat pastry flour
1/2 cup whole oats
1/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup unsweetened applesauce
1/3 cup milk
1 egg
1 teaspoon vanilla
1/2 cup chopped walnuts
1 cup pitted, chopped fresh black sweet cherries

Directions:

Preheat oven to 400° F. Spray 6 muffin cups with non-stick spray.
Combine the flour, oats, sugar, salt, baking powder, and cinnamon in a medium size bowl. Set aside.
In a smaller bowl, mix together the applesauce, milk, egg, and vanilla.
Stir the wet ingredients into the dry to combine.  Then add the walnuts and cherries to the batter and stir to incorporate.
Spoon batter into the prepared 6 muffin cups and fill each to the very top.  You should not have any batter leftover.
Bake for 20 minutes or until golden brown on top and cooked through.  Let cool in the pan for at least 10 minutes.

Enjoy warm or at room temperature!

These muffins made my apartment smell delightful.  They have the perfect amount of sweetness, the oats and walnuts add a nice texture, and did I mention that they are quite healthy?!   I always replace the oil with unsweetened applesauce when making breakfast muffins, and try to keep the added sugar to a minimum.  You'll never miss all that sugar when you have the juicy sweetness of the cherries in every bite!

If you don't have cherries on hand, or you plain don't like them, you can make these guilt-free muffins using almost any other kind of fruit... blueberries are always wonderful, but I could also see these being delicious with chopped fresh peaches, which are also in season right now!

Happy baking :-)

Librarian turned Foodie

Anniversary dinner @ home :-)

I have definitely been slacking when it comes to blog postings, but I assure you that I have been quite busy in the kitchen over the past few weeks testing some wonderful recipes... there are plenty more posts to come, so stay tuned!

In honor of our first wedding anniversary, Jeff and I wanted to cook a special meal at home.  We love cooking different cuts of meat, and decided to pay a visit to our favorite butcher shop - Clancy's Meats and Fish in the Linden Hills neighborhood of Minneapolis [http://www.clanceysmeats.com/].  This place has everything you could ever want... and we came home with freshly butchered, bone-in lamb shoulder chops, among other things (duck eggs for tomorrow's breakfast, and lamb sausage with blueberries and pine nuts!!!  :-)

To cook the lamb, I heated olive oil in a pan over medium-high heat.  Meanwhile, I rubbed the lamb (which was brought to room temp) with EVOO, and seasoned them with salt and pepper. 

I cooked the lamb for about 4 minutes on each side... you can play with this and decide how "done" you like your meat.  I probably would cook it a minute more if I had to do it again, but it was still delicious, nevertheless.  I made a mint yogurt sauce to serve alongside the lamb, which was outstanding... the recipe for this came from Chef Ina Garten and can be found on the Food Network website [http://www.foodnetwork.com/recipes/ina-garten/greek-lamb-with-yogurt-mint-sauce-recipe/index.html]

I paired the lamb alongside some roasted rosemary redskin potatoes (which were delicious!) and freshly steamed green beans.  We also opened up a delicious bottle of red wine - Bevan Cellars Sugarloaf Mountain Proprietary Red Wine... a 50% Merlot, 50% Cab Franc 2009 blend.  We tasted this producer's wine with the actual winemaker, Russel Bevan, while on our honeymoon in Napa Valley just one year ago.  That tasting was a turning point for me in my wine education... and now I am spoiled by the really, really good stuff ;-)

YUM! 

 

 

Salute to great food, delicious wine, wonderful memories, everlasting love, and everything good that is to come! 

 

Librarian turned Foodie

 

 

 



 

The Oak Grill Experience!

It is difficult to put into words how wonderful our dining experience at The Oak Grill was [a week ago now].  I will do my best to seduce you into visiting this Minneapolis gem yourself if you happen to live nearby!

In celebration of my last day of work before Summer break, my husband wanted to take me out to dinner.  He refused to tell me where he was taking me, but did show me the menu, sans the title of the restaurant at the top...

I had to leave my skepticism at the door as we entered the downtown Minneapolis Macy's building, entered the elevators, and rode up to the 12th floor.  The Oak Grill debuted on October 2, 1947, and not much has changed since! The room is warm and sophisticated, and is still dressed up in the historic charm of years past.  The décor features rich reds and dark wood, and the restaurant still maintains the working fireplace that originated from Salisbury, England [we were lucky enough to sit at the table right next to it!]. Unlike most department store restaurants, The Oak Grill predates Macy's and remains unadulterated to this day! 

Our 5:30pm reservation was entirely unnecessary for a restaurant that can accommodate 200 guests, and closes early in the evening. It is primarily a lunch venue, open Mondays 11am-3pm, Tuesday through Friday 11am-7pm, and Saturdays 11am-3pm.  There were only about 10 people in the restaurant while we were there.

From the time we were seated until the time we left, we were treated like honored guests!  Never in my life have I had such personalized service... I'm still left wondering if our server had the ability to read our minds (?!), she was that outstanding!!!!

Our meal began with an order of reasonably priced and well executed cocktails, after which we were each served a giant homemade popover.  This was the first popover I have ever had the pleasure of enjoying in my life, yet I am confident that I will forever compare future popovers to this one.  This pastry was light and flaky on the outside, yet buttery and soft on the inside.  If I had demonstrated any kind of restraint after my first delicious bite [complete with a blissful, closed-eye reaction], I would have been able to present you with a picture of this masterpiece. 

Our server recommended three different entrees to us that evening, of which we chose two.  I ordered Emeril Lagasse's Caramelized Salmon, and Jeff decided on the Oven Baked Meatloaf.  They were truly the BEST versions of these basic comfort foods I have ever tasted.  The salmon was brushed with a mouthwatering sweet/savory glaze, and the side of asparagus risotto rivaled any other risotto I've tasted... it was indulgently creamy! 

The dim lighting in the restaurant didn't provide for exquisite photos, but hopefully you will have the opportunity to experience it yourself :-)

As for the meatloaf, I must preface it by saying that I make meatloaf A LOT! Yet, it took every ounce of restraint I had not to ask our server for their recipe.  If you typically say 'meh' to meatloaf, I guarantee you will change your mind after eating this one.  The sides -- mashed potatoes and steamed veggies -- weren't anything special, but ohhhh that meatloaf! The pine nuts and spinach made it so unique, and at just $11.00, it was a winner :-)

Again, the photo doesn't do it justice -- the meatloaf is in the middle.

 

 

Our perfectly priced and perfectly sized desserts were equally delicious!   

 

Caramel Bread Pudding

 

Strawberry Rhubarb Crumble with Izzy's Ice Cream



 

 

 



In truth, Jeff and I could have split one between the two of us because we enjoyed dinner so very much and were quite full, but it was worth it. 

 

 

I rarely come away from a dinner without any negative comments, but in this case, it really was a 5 star experience, hands down!  I'm picky when I'm spending money to have someone prepare my food for me, and if it isn't well thought out and well-executed, or if I could make it better myself, then that is a disappointing experience.  At The Oak Grill, everything was superb :-)

 

Go there now, and fall in love with this Minneapolis gem!

 

Librarian turned Foodie