11-30…SEAFOOD CHOWDER WITH ORZO

Obviously I’m still looking around for something new.

INGREDIENTS:

Sea scallops
Orange Roughy
Shrimp
Crab meat
San Marzano tomatoes
Garlic, onion
Olive oil
Bay seasoning
Corn (frozen)
Parsley, basil, bay leaves
Orzo
Chicken broth

PROCESS:

Saute the garlic and onion in olive oil before adding the tomatoes and herbs. Cook for about 30 minutes then add the broth, sea food, corn, and bay seasoning. Simmer covered for another 30 minutes or more.

Cook the Orzo separately, drain, and add to the pot.

COMMENTS:

Great cold weather dish, made even better with some of Kirchhoff’s French bread.

11-29…RISOTTO WITH MUSHROOMS AND WINE

INGREDIENTS:

Portabella mushrooms
Arborio rice
Olive oil
Garlic, onion
White wine
Chicken broth
Fresh parsley
Butter
Parmigianp Reggiano cheese

PROCESS:

In a deep post heat the olive oil and add the garlic and onion…cook until soft…then add the mushrooms and cook until done. Add the wine and cook off, then add the rice and cook until it begins to darken. In the meantime heat the broth until it is warm.

Begin adding the broth, about ½ cup at a time and stir frequently. As the brot is absorbed, add more and repeat. The end result is a creamy rice…not mushy, but not crunchy. Then mix in the cheese, butter, and parsley and serve.

The usual ratio of rice to broth or other liquid is 1 to 3.

COMMENTS:

As I mentioned previously, the pasta marathon has been expanded to include polenta and risotto. Tonight we had the pleasure of sharing our first risotto dish with lovely Landee. I am pleased to report that it was well received by everyone…and there are no leftovers for Keyth.

11-29-Fettuccini with broccoli, salmon, fresh tomatoes

It has been cold and wet for days. Last night I responded with a sea food chowder, tonight I thought we might try to capture a little bit of springtime.



INGREDIENTS:

Tomato basil fettuccine (from Tuesday mornings of all places...it’s great!
Olive oil
Garlic and shallots
Lemon
Salmon
Fresh broccoli florets
Dill and parsley
white wine
Grape tomatoes, halved

PROCESS:

Saute the garlic and shallots, add the broccoli and cook for abour 5 minutes before adding the salmon, herbs, seasoning, and white wine. Just before the pasta is done add lemon juice. Mix in the pasta, drizzle with olive oil and serve with Parmigiano Reggiano cheese.

COMMENTS:

I consider this a 7 or 8. I enjoyed it, but it didn’t feel like something special. I love the pasta…I’ve used it in several dishes and make special trips to Tuesday Morning just to get some.

11-26…PENNE WITH LEFTOVER PORK LOIN, VEGGIES,& ARUGULA PESTO

The challenge tonight was leftover pork loin with assorted veggies and a container of arugula that needed to be used.



INGREDIENTS:

For the pesto…arugula, almonds, olive oil, garlic, and parmigiano reggiano cheese



For the rest of the sauce…Pork loin plus the veggies roasted with it (white and sweet potatoes, celery, carrots, and onion. Added to this, fresh asparagus.

PROCESS:

This was pretty straight forward…cut up the pork and toss it in a pan with some olive oil and the cut up asparagus and cook until the meat begins to brown. Next, add the rest of the veggies plus a splash of sweet vermouth and simmer. when the pasta is done add it to the pan, mix well with some pasta water if needed, and drizzle with olive oil.


The pesto added per individual taste.

COMMENTS:

We really enjoyed this. I was pleased with the way a dollop of the pesto added to the flavor of the dish. By itself the arugula pesto is rather tart.

WHO NEEDS TURKEY

with a Thanksgiving breakfast like this...Mortadella, Proscioutto, Asiago cheese.

I felt like I was back in my apartment in Bologna Italy.

If her schedule allows, I will be joining Patience for lunch at the hospital...if not...this will do.

11-23…Linguine with Asparagus, Sea scallops, and artichoke hearts

I would like to say this is a traditional pre-thanksgiving dinner…so I will, even though it really isn’t…but it could be…if I would remember this one year from now.

In any event…it was fun to prepare and more fun to eat.



INGREDIENTS:

Linguine
Asparagus
Artichoke hearts
Bacon
Olive oil
Garlic and shallots
Lemon juice
Dill
Butter
White wine

PROCESS:
Cook the bacon in the microwave, remove and chop coarsely.

Saute the garlic, shallots, and asparagus in olive oil with a splash of white wine, dill, and lemon juice while the pasta is cooking.

Add the butter and scallops about 5-7 minutes before the pasta is ready. When the pasta is done add it to the pan with the sauce, add the bacon and mix. Use some pasta water if needed to keep everything from getting to “thick”.



Sprinkle with parmigiano reggiano cheese and enjoy.

COMMENTS:

I used artichoke hearts in oil but frozen hearts would be better. Adding cream to the sauce is always and option. I give this a 7 1/2 or an 8 on a scale of 10.

11-22…BEANS AND GREENS plus

It is gray, wet, and cold outside, perfect weather for this dish of comfort food so I won’t feel bad about skipping the pasta tonight. My mother would make this with Escarole, beans, and broth, but since Krogers does not carry Escarole I’ll use Kale, plus a few other variations.



INGREDIENTS:

Kale, coarsely chopped
Chicken broth
White mushrooms
Garlic, onion
Basil
Cannellini beans
Celery
Parsley
Parmigiano Reggiano Cheese

PROCESS:

Cool the onion and garlic in olive oil for several minutes then add the mushrooms and celery, plus salt and pepper. When the mushrooms are just about cooked add the chicken broth and bring to boil before adding the Kale, beans, and herbs. Cover and simmer for at least 30 minutes or longer. At some point add about ¼ cup of the cheese.

At the last minute I decided to toss in several small frozen meatballs that had been hiding in a corner of the freezer.

COMMENTS:

The perfect meal for a cold and rainy evening. And we know that the leftovers will be even better tomorrow.

11-21…POLENTA WITH SUNDAY GRAVY

Polenta, a southern Italian comfort food. It sounds so elegant, but alas, it is nothing more than cornmeal mush. Typically it is served on a “polenta board”, placed in the middle of the table and covered with sauce. (My father considered polenta with rabbit a special treat.)

I have expanded my pasta quest to include polenta and risotto, so both will be appearing on my blog in the weeks ahead.

Yesterday we had penne pasta with a typical Sunday gravy…this one with a chicken base, skinless thighs on the bone. Tonight I used the leftover gravy and chicken on the polenta.



INGREDIENTS:

For the sauce check older posts for “Sunday gravy”.

For the polenta…Corn grits, available in a variety of brands.

PROCESS:

After removing the meat from the bone I warmed the sauce while preparing the polenta as directed on the package.

Spoon the sauce over the polenta, add Parmigiano Reggiano, and enjoy a delightful dinner…perfect for a gray, wet day.

TWO MORE FOR THE CAUSE

There is a reason for this recent barn frenzy of mine (over 40 small drawings/paintings in the past 2 months). I will use them to develop a new series of painting and drawings of barns and farmscapes that will become the focus of the next formal exhibit at Gallery 5 early next year.

Watercolor...6x8"


Markers and pastel...5x5"

TWO MORE FOR THE CAUSE

Watercolor...6x8"


Markers and pastel...5x5"

11-19…Fettuccini w smoked salmon, peas and artichoke hearts, in lemon cream sauce

After an opening reception for an amazing show at Philosophy gallery Patience and I, and friend Keyth returned home for some fun conversation, laughter, and another pasta dinner.



INGREDIENTS:

Fettuccini
Smoked salmon
Frozen peas
Artichoke hearts
Heavy whipping cream
Mascarpone cheese
Butter
Dill
White wine
Fresh Lemon juice
Garlic and shallots

PROCESS:

While the pasta is cookining sauté the garlic and shallots in olive oil and butter., then add the salmon, peas, artichoke hearts. Cook for several minutes before adding the wine, dill, and lemon juice. Cook for several minutes more, then add the cream and mascarpone cheese.

Add the pasta to the pan, plus pasta water as needed to keep the consistency loose. Serve with grated Parmigano Regiano cheese.

COMMENTS:

Easily a ten!

LETTING GO

I have written and spoken about the importance of remaining open to change in our lives, of having the wisdom to recognize when windows of opportunities are open to us, and the courage to act upon them. It is easy to choose the comfort and security of the familiar rather than the anxiety and risks of the unknown or unproven. But we all know that without risk there is usually little gain.

The other side of this coin is knowing when to let go, especially if it is not in a direct trade off tor something new. This is the dilemma facing me now. For the past 6 ½ months I have been engaged in a “Pasta Quest”, cooking pasta every night we’re at home, trying to create a new dish as often as possible. I photograph the meals, and along with the recipe and a brief narrative, post them to my blog and to facebook. In the course of this time I’ve received considerable positive feedback, growing readership to my blog, and local publicity, all of which I have enjoyed. But all of this is not without a down side.

One of my routines over the morning coffee is to check Google analytics to see how many readers have logged in on my blog, and to look on facebook for comments on the blog and photos. On the days that I don’t post a new pasta dish on the blog I worry if my readership will decline. Suddenly the blog readership is obscuring the original purpose of the enterprise, and at a time when I’m considering the future of the Pasta Quest (Its duration, format, frequency, etc.) I’m worrying about the blog, putting the horse before the cart. Something is definitely out of whack. I should not be cooking pasta because I want to maintain my blogs readership…that is not what this is about.

I will continue posting pasta recipes even as I try to figure out how much longer I want to do this, and any changes I make may not even be obvious to others. But they will be to me. I will have more to say about this later. In the meantime, I hope you can enjoy the pasta as much as I do.

AND HOLDING ON…to these small drawings and my plans for a Gallery 5 show early in 2012.

Pastel pencil, ink, markers

11-15…PASTA AGLIO OLIO CRUDO PLUS…

The premise for tonight’s dinner is simple. In the center of the table is a large bowl of Pasta Aglio Olio crudo, surrounded by a selection of sauces, a.k.a.,toppings: sausage with sundried tomatoes, tomato, celery, mozzarella salad, and Shrimp and bay scallops in a butter-lemon sauce.



Guests are encouraged to begin with a small serving of the Aglio Olio as is, too experience the delightful flavor of this simple dish. Then they help themselves to more pasta so they can try the various toppings of their choice.

SAUSAGE

INGREDIENTS”

Olive oil
Garlic, chopped
Sausage with casing removed
Sundried tomatoes in oil coarsely chopped
Sweet vermouth
PROCESS:

Sauté the garlic in olive oil then add the sausage and sundried tomatoes. Several minutes later add the sweet vermouth. Cook until the sausage is done and drain off excess oil.

TOMATO SALAD

(Prepare in advance and allow to sit at room temp. for about an hour.)

INGREDIENTS:

Grape tomatoes, halved and/or quartered
Olive oil
Red wine vinegar
Celery
Onion and garlic, finely chopped
Basil, oregano
Mozzarella, diced

PROCESS:

Place the vegetables and cheese in a bowl; add the oil and vinegar, the herbs, and a splash of water.

SHRIMP AND BAY SCALLOPS

INGREDIENTS:

Shrimp, peeled and deveined
Bay Scallops
Olive oil
Garlic and shallots
Butter
Lemon zest
Bay seasoning
Fresh dill
Cucumber, peeled and diced

PROCESS:

Sauté the garlic and shallots in olive oil. Add the butter, shrimp, and scallops, along with the dill seasoning, and lemon zest. Cook for several minutes then add the white wine and simmer. Place everything in the serving bowl; mix in the cucumber and serve.

And…as an unexpected bonus…thanks to Christy at Gallery 600…Broccoli Rabe. Sauted in olive oil with garlic, this was the 4th “topping” of the evening.

COMMENTS:

Our friends from Nashville, Elliott and Tom drove up to pick up their puppy and share our dinner.



All I can say was…this was a huge success. It was a fun way to enjoy a meal. As always, the key ingredients are…good food, good wine, and good friends.

BEYOND PASTA

I can count many blessings in my life, and among them would be our friends and neighbors in Lowertown. Instead of dining alone on leftover scraps (I really don't enjoy cooking for myself) or a tuna sandwich I gladly accepted an invitation from Keyth and Elaine to join them for dinner, which, to my great delight, turned out to be an early Thanksgiving treat. Those of you who know Keyth know what a great cook he is...I prefer to think of him as "Kitchen Man".



Who needs pasta with this on the table?!



And an added bonus was learning that Maurie was also joining us for the evening.

If I wasn't me I would be envious of me.

SUNDAY MORNING MUSINGS

I believe I could measure my days by these small drawings/paintings. Individually they certainly are not epic in any way, shape, or form. But perhaps together, as one body of work, they can become more than are. Regardless of what they are or are not, they continue to hold my interest and I think of them as either a resting place while I wait for the muses to lead me elsewhere, or as part of a body of work I have yet to fully understand.


Prairie landscape...watercolor and pastel


Corner market...markers


With Patience out of town I've taken a few days off from the kitchen, enjoying some leftovers Keyth as so kindly shared with me. (He makes great chili.) I look forward to her return tomorrow and the resumption of our pasta dinners.

TUSCANY IN BLACK AND WHITE

I know...it seems criminal to ignore the beautiful hues of this marvelous countryside...but sometimes all we need is pen and ink.

A VETERAN’S DAY RANT

Today is the day we celebrate our veterans with speeches, parades, banners, and flags. The country declares it’s appreciation, respect, and support to the men and women who have served us and are serving us now. How nice. What a wonderful and hollow show it is.

Consider the stream of news that has confronted us for the past many years regarding our service men and women…horrific injuries and disabilities, depression, suicide, increased divorce rates, unemployment, and a woeful lack of effective health care. All of this in addition to the psychological burden on their families, while the rest of the country has been spared any and inconvenience, hardship,or sacrifice.

I am ashamed and I am angry. Every politician who gives a speech, participates in a parade, or voted to support the wars in Iraq and Afghanistan, should be clamoring for a tax to pay for our veteran’s needs, and every citizen who claims their support to our troops should welcome such a tax. It is the very least we could do. Talk and rhetoric is cheap. We owe our veteran's and troops more than words and parades...much more.

Whether you agree or disagree with our wars, it is the decent thing to do.

11-9…Pasta with asparagus and butternut squash sauce

I’ve been on a mission lately to use the accumulated ingredients and leftovers in our freezer. Tonight I’ve decided to combine some frozen butternut squash ravioli filling with freshly roasted butternut squash and create a creamy butter sauce to serve over pasta and asparagus.

INGREDIENTS: Used in the butternut squash ravioli filling….

Butternut squash
Butter
Cream
Ricotta cheese
Parmesan cheese
Parmigiano Regiano cheese
Nutmeg
Maple syrup
Fresh sage, finely chopped
Salt and pepper to taste

Plus fresh butternut squash, cream, mascarpone cheese, and asparagus

PROCESS:

I cut the squash lengthwise and remove seeds and stringy stuff, buttered the exposed areas, placed it in a baking dish with1” of water, and roasted it for about I hour at 350 degrees. After it cooled I scooped out the “meat” and added it to the leftover ravioli filling. At this point the “sauce” was rather thick so I added a bit of cream and mascarpone cheese and warmed it over low heat.

While the pasta cooked I nuked the asparagus under plastic wrap for 2 minutes.

COMMENTS:

OMG…this was good….so good it should be declared illegal. I debated adding bacon bits as a garnish but decided I didn’t want to distract from the cheese/squash flavor. Now if every meal could be as inspired as this....

11-8…Lunch for dinner

What to do…didn’t feel like cooking and did not want to go out to dinner. Looked in the fridge about 6 times, and came away uninspired each time. Then it hit me…LUNCH!!! Everything I needed for a gourmet lunch was right there, all I had to do was assemble the parts.



PARTS:

Ciabbata bread (from Kirchhoffs of course)
Asparagus
Chicken-shrimp sauce left over from last night
Salami
Mozzarella cheese
Basil pesto
Tomatoes
Olive oil
Lemon Juice
Parmigiano Reggiano Cheese

ASSEMBLING INSTRUCTIONS:

Nuke the asparagus for about 2 minutes. Place the asparagus on one slice of bread and the chicken-shrimp on the other. Place the remaining parts around the bread and drizzle with olive oil. Then squeeze fresh lemon juice over everything and follow with a dusting of parmigiano reggiano cheese. Salt and pepper to taste.

COMMENTS:

I must confess…dining like this made me totally forget pasta.

11-7…Chicken, shrimp, and other stuff.

It is 5:30, and I’m not feeling very inspired. Pickings in the fridge are slim, and the freezer and pantry are not much better, even after looking at both at least 3 different times. Eventually I settled on chicken…and thawed a boneless breast in the microwave. From there dinner evolved to include shrimp and fresh herbs in a lemon-cream sauce.



INGREDIENTS:

Tomato-basil fettucine purchased at Tuesday Morning (I am not a foodie.)\
Boneless chicken breast
Fresh dill, basil, and parsley
Olive oil
Butter
Heavy whipping cream
Shallots (I am embarrassed to say I am out of garlic)
Lemon
Shrimp

PROCESS:

While waiting for the water to boil brown the chicken in olive oil and butter and remove. Deglaze the pan with white wine if needed. Add more olive oil and sauté the chicken, adding the herbs and lemon juice. About the time the pasta is placed in the water add the shrimp to the pan followed by the cream. Stir frequently, and when ready, add the pasta to the sauce, mix well, and serve with Parmigian Reggiano cheese and a sprinkling of fresh dill.



COMMENTS:

For a last minute effort, this was delicious and I encourage everyone to try it. Any past will do, but I would recommend linguine or fettucine.

And neither Patience or I missed the garlic.

11-6..FROM THE BOUNTY OF THE FREEZER

Tonight I will take advantage of the unused ravioli and sauce that has been waiting patiently for my attention for the past month. As much as I enjoy cooking there are times…like tonight…when I relish the notion of simply thawing out some Sunday sauce and cooking homemade ravioli from the freezer.



And speaking of barns...I knew it...there was one more Red Barn waiting for me. But this is it! Definitely the last of this series. You can take that to the bank.


Red Barn #8 watercolor, gouache, ink

ONE MORE RED BARN

I am sorely tempted to say this is it...the last in this mindless folly...red barn #7. However, I have learned something in all of my years, and that is...never say never. Therefore I will only say that I have no plans for anymore paintings in this series, leaving me open to the possibility that once more I will be overtaken with an all consuming urge to....well....you get the idea.


Red Barn #7 acrylic...9x12

I've also added one more wc to my Tuscan portfolio...

Watercolor....9x12

11-4…Sausage resumed…via Pasta Fagioli

The sausage I cooked last night is waiting for me in the fridge. My initial plan was to serve it over spaghetti or linguine, but since I don’t know when Patience will be home I’ll use it in a dish that can sit on the stove for awhile and only get better with time. It will also be a good dish to serve on a gray damp day.

INGREDIENTS:

Italian sausage with casing removed
Olive oil
Garlic
Green onion, chopped
Fresh basil
Cannellini beans
Sun dried tomatoes, coarsely chopped

PROCESS:

Brown the sausage, remove, and drain off the fat. Add a tad of olive oil and cook the garlic and onion with the basil. Return the sausage to the pan and add the beans and sundried tomatoes and simmer until the sausage is cooked and the pasta is done.

Add the pasta to the pan and mix well. Serve with Parmigiano Reggiano cheese.

COMMENTS:

The sun dried tomatoes give this dish an added punch. Great comfort food.

11-3…SAUSAGE INTERUPTUS

There are a few absolute “must haves” in my kitchen, and sausage is one of them. (The others are olive oil, garlic, and lemons. Pasta of course is a given.) I like to say that I would enjoy cardboard if it was served with good Italian sausage. I like to say that….but really have no interest in testing it.

I’ve eaten sausage all of my life…homemade, imported, and whatever…and am pleased to say that the Johnsonville brand carried by our local Kroger supermarket is as good as any of them, and I keep several packages in our freezer at all times. With Patience still out of town I will use sausage to prepare another very simple but elegant pasta dish.

HOLD EVERYTHING…my neighbor and good friend Keyth (fellow foodie) just called to say he was coming over with some grilled pork chops, baked potato, and green beans. His wife is not feeling well and he has all this food prepared.

So, the flame under the pasta water is turned off and the sausage goes in the fridge to wait for tomorrow night’s dinner.

LATER…The food was delicious, as expected, and Keyth and I, with the help of a little wine, solved all our emotional, marital, and creative problems. We also discussed the myriad of local eating places we have yet to visit and pledged to do our best to visit every one of them.

Oh the delights of living in Lowertown.



Keyth...artist, cook, neighbor, and friend

ITALIA

I've spent a few hours the past few days in Italy, via my studio and not the kitchen.


Tuscan farm...watercolor...12x18


small village...watercolor...9x12


Tuscan sun...watercolor...9x12

Someday I may tire of painting this lovely countryside...or maybe not.

11-2...LINGUINE WITH OREGANO PESTO

With Patience out of town I decided to “experiment” with a new dish…at least for me…using fresh Oregano from our herb garden, lemon, and Parmigiano Reggiano cheese.

INGREDIENTS:

Linguine
Fresh oregano
Lemon juice
Parmigiano Reggiano cheese
Olive oil
Garlic

PROCESS:

Using a mortar and pestle I ground 2 tablespoons of oregano with olive oil, garlic, lemon juice, and cheese. About 5 minutes before the pasta was ready I heated this over low-medium heat. The pasta is added to the pan along with a small amount of the pasta water and mixed well. Sprinkle with P-R cheese and serve.

COMMENTS:

This combination of ingredients creates a delightfully unique flavor, unlike any of the other dishes I’ve prepared.

OAK PARK II

I thought I would share a few more photos from my walks in Oak Park. The lovely homes and the incredible fall weather and colors made it a delightful experience.