Anchovies in Tomato Sauce with Pasta

Pedro and I enjoyed this as a Sunday evening meal recently while watching the movie "Risen." I would recommend more tomato flavor and less red wine the next time I make this sauce but I really love using the anchovies for salt in the dish. I also love the Mafalda pasta for this. It holds the sauce really well. I replaced the pine nuts with finely chopped walnuts. This is a copy of a Jamie Oliver recipe I have in his book "Jamie's Italy."

INGREDIENTS

1. • olive oil
   • 4 cloves of garlic, peeled and very finely sliced
   • 2 big handfuls of pine nuts
   • A big handful of raisins
   • 12 salted anchovy fillets
   • 3 heaping tablespoons tomato purée
   • a large wineglass of red wine
   • 1 3/4 cups stale bread crumbs
   • 1 pound dried margherita pasta

PREPARATION

1. 1. Heat a pan, add 6 tablespoons of olive oil, then add your garlic and fry slowly. As it begins to color, add the pine nuts, raisins, and anchovies and continue frying for 2 minutes, until the anchovies have melted. Add the tomato purée and the wine and stir in well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like tomato sauce, but if you think it needs thinning down, add a little water. Heat a little olive oil in a separate pan, add the bread crumbs and fry until toasted, crunchy, and golden. Leave to cool on paper towels. Meanwhile, cook your pasta in boiling salted water according to the package instructions. Drain and mix with the sauce. Check the seasoning and divide onto 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the bread crumbs.

Eggplant Rollatinis

I spent a lot of time in Washington DC this summer, providing lots of opportunities to see Kimberly, which I was thankful for. One night, she invited me to dinner at her new apartment on Duddington Place. She was so kind to have wine, martinis and what she hoped would be "zucchini" Rollatini with a fresh, large zuchinni from her community garden plot. Little did she know that she'd gotten a giant squash from the garden, resembling a zucchini in appearance but not at all in flavor. We couldn't stop laughing and ate through the seeds and skins anyway. She coined the dinner "discatini."

Here's a good recipe for this one from Giada.

Ingredients

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
Simple Tomato Sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
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Directions

Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy
Recipe courtesy of Giada De Laurentiis

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/eggplant-rollatini-recipe2.print.html?oc=linkback

Easter at the Greenbrier 2016

We enjoyed a wine tasting at the Greenbrier over Easter weekend this year. A woman came from Tuscany to share her wines in the Chrystal room. We also enjoyed dinner at Heather's house with her family during the weekend. Plus, look at the awesome giant macaron we found in the cafe!

2016 Rat Ghost Merlot

We enjoyed our annual trip to consumers produce this fall to buy 108 lbs of California Merlot grapes. As we set the grapes to ferment, Pedro noticed that a rat got into the garage. He was headed out the following morning for a business trip and asked me to punch the caps all week. Knowing that I wouldn't go in the garage with a rat scurrying around, he set 5 traps out and waited that evening until he caught the rat. This year's vintage is named Rat Ghost Merlot in honor of our rodent friend.

Colorado Green Chili

I was inspired to make a different kind of chili to enjoy during a cool fall morning tailgate at Pitt's homecoming. I overfilled the slow cooker and it boiled over onto the floor during the night (you'll have that), but this was otherwise an awesome (spicy!) chili. I added a couple of chopped fresh jalapeños to give it an extra kick. This freezes really well. Perfect fall recipe.

Ingredients

25 fresh Anaheim green chiles or 5 (4 1/2-ounce) cans green chiles
3 sticks (12 ounces) butter or margarine, plus more for sauteing pork
3 pounds pork, cut into 1/2-inch cubes
2 large white onions, cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon salt
1 3/4 teaspoons ground black pepper
1 3/4 tablespoons ground dry mustard powder
2 teaspoons dried oregano
2 teaspoons granulated garlic
6 large tomatoes, cut into 1/2-inch dice
2 (14 1/2-ounce) cans diced tomatoes
3 fresh jalapenos, diced, optional for added heat
1 cup flour
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Directions

If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
Let stand 5 minutes and serve in a bowl or smothered!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Sam, one of the owners of Sam's No.3, Denver, CO

Read more at: http://www.foodnetwork.com/recipes/sams-no3-kickin-green-chili-recipe.print.html?oc=linkback

Pedro's Pollo Loco

Combine in blender:
1 c. Pineapple
Zest of 2 limes
Juice of 2 limes
Vinegar
Garlic
Oregano
Tarragon
Rosemary
Thyme
Salt and pepper
Turmeric

Then sous vide a whole chicken for 6 hours at 150 degrees with the marinade in the bag. Pedro finished the chicken off in the pizza oven to crisp up the skin during a relaxing Labor Day weekend after an awesome week at the beach. The crickets sang their chorus to us as Pedro cooked.

Beach cocktails are the best cocktails

We enjoyed another fabulous 2016 Outer Banks vacation this year with the family. You can always count on an honest cocktail at Dad's bar during cocktail hour. Even Hurricane Hermine couldn't stop us!

CHOPT Dressing Clones: Tahini Lemon and Mexican Goddess

I've been spending a lot of time in New York and DC for work. Thankfully, both cities are home to the only CHOPT fast food restaurants in the country and I LOVE this chain. Health, fast meal choices. I particularly love their dressings and have enjoyed making the tahini lemon and Mexican goddess versions so far. Pictured: tahini lemon.

Lemon Tahini

3 heaping tbsp of tahini

1/4 cup fresh lemon juice

Zest of one lemon

One clove of garlic

Salt and pepper to taste

Water to thin

Combine ingredients in blender or food processor

Mexican Goddess Dressing

2 small or 1 medium tomatillo (can substitute green tomato w/ lime juice)

1 fresh squeezed lime juice

1 clove of garlic

1 avocado

1 bunch cilantro

Salt or knorr :)

Water to thin

These dressings go well on a salad with green onions and tomatoes.

Panzanella Salad

This summer, I went on a total tomato binge. Funny, for a person who has never loved tomatoes. Here's an easy, very delicious way to enjoy fresh, never refrigerated tomatoes.

From Ina Garten (always on point!)

http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe.print.html

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe.print.html?oc=linkback

2014 California Sangiovese

We made new labels for our 2014 Sangiovese and entered a couple of bottles into an amateur wine competition this summer through the Washington Country Wine and Jazz Festival benefitting Washington County's Mental Health Association. We didn't win and were disappointed to learn that we were competing against kit wines, but we enjoyed the day tasting all kinds of wines from a variety of local wineries.

Tom Yum Goong Soup

This is a simple recipe that builds an awesome base for Tom Yum soup. Even though I'm pretty sure that the Food Network has taken some potential shortcuts on technique, I love the flavor this recipe makes. I also agree that this produces 4 servings (if anything potentially 3.5). I really kick my version of this up with a good number of Thai chiles. I also have had good results substituting regular ginger for the galangal called for in the recipe. Kaffir lime leaves are a must here and I recommend finding fresh  or frozen ones if possible vs. dried leaves. When Pedro and I were in Thailand, we found that all restaurants served this soup with the inedible chunks of lemon grass, ginger and lime leaves for diners to sift through. Recently, I've been straining as many of these out as possible before serving so that Pedro and I can enjoy the soup more easily. I've found this works fine since most are for aromatics and fully steeped by the time the soup finishes. Finally, I like to boil rice noodles directly in the soup to make it a more filling meal.

Hot and Sour Thai Soup: Tom Yum Goong
Recipe courtesy of Tyler Florence
Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:4 servings
Level:Intermediate
Ingredients

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1 -inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped

Directions

Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
Recipe courtesy of Tyler Florence

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/hot-and-sour-thai-soup-tom-yum-goong-recipe.print.html?oc=linkback

Spring roll rainbow tray

Pedro and I love spring rolls - especially when we can grab half the ingredients from our herb garden. I thought this "rainbow tray" was a creative way to put together the presentation of ingredients. I also really liked the peanut ginger dipping sauce recipe that we used for this particular Sunday-evening, back-to-work treat.

GINGER PEANUT SAUCE

• 1/2 cup salted natural peanut or almond butter
• 1 1/2 Tbsp soy sauce (GF for gluten free eaters)
• 2-3 Tbsp brown sugar or maple syrup (add to taste)
• 1/2 lime, juiced
• 1/2 tsp chili garlic sauce
• 1/2 tsp fresh grated ginger (optional)
• hot water to thin

Wine in a tube!

Saw this on a recent business trip to Amsterdam while staying at the Waldorf Astoria. Pedro and I agree that it's a pretty innovative way to package an individual serving of wine!

Missouri Feels Just Like Home

Pedro and I had a blast at the Holiday Acres lake cabin with Grammy and Grandad over Memorial Day weekend. It was also great to spend time with Janice, Daryl, Brandon and Dana. We enjoyed some yummy food throughout the weekend but a few of our favorites were fresh caught crappie and blue gill fried filets and Grammy's homemade peach pie. Whatever you do, make sure you find the Aunt Jemima's yellow course-ground corn meal for the fish! (Grammy sent us to Walmart to refill her  stock :)) Time at the cabin with Grammy and Grandad will always be home.

Insalata di Radicchio e Rughetta

This salad is totally awesome and simple. We served it beside a secondo plato of chicken cacciatore this winter during a dinner party with my parents and Skip and Ruthann. It really paired well with the acidity of the tomato sauce on the chicken. It's an easy, go-to mixture. The only unfortunate part about this salad is the price of Radicchio in Pittsburgh - about $9 per head. Perhaps we'll have to try growing out own at some point. :)

The Stinker (Pizza)

Pedro and I hosted the Loan family and my parents for a pizza party over 4th of July weekend this year. We made 10 pizzas. One of our favorite new topping ideas is the combo of asparagus and blue cheese. Pedro coined it "The Stinker - on the way in and on the way out!" :)

Warm Summer Tomato Caprese Salad

Basically one of the best salads I've had this summer. I love using my small all-clad bakers for this salad. I slice locally grown, perfectly ripe tomatoes into thick slices and drizzle olive oil, salt and pepper on top. Then I top the tomatoes with shredded mozzarella and place under the broiler for about 8 - 10 minutes. Finish off the salad with fresh cut basil and a drizzle of high quality olive oil. Serve with sliced baguette to sop up the juices. Summer time!

Mad About Macarons

This post could easily become the longest post I've ever written. I'm on week 6 of my obsession with making macarons. It started with a "just-for-fun" search on YouTube (Pedro's fault) and has since turned into a literal obsession with making macarons. So far I've tried lemon shells (zest) with vanilla buttercream, coffee shells with vanilla buttercream, almond shells with strawberry buttercream, mint shells with dark chocolate ganache (don't be such a ganache!) and sea salt, and lavender shells with vanilla buttercream. In addition to making the macarons, I've gotten into packaging the macarons as gifts for people (I told you I was obsessed). I'm copying the base recipe below that's been working for me with a few notes about each step.

Update: 10.29.16 I continue to make macarons. I've now tried cardamom shells with lemon curd filling, pumpkin pie spice shells with dulce de leche filling (don't use the isotopic leche de cabra!).

For dry flavoring in the shell, it's best to use about a tablespoon of flavoring. For wet flavoring, you only need a teaspoon and it almost always messes with the shell's macronage.

Beth's Foolproof French Macaron Recipe

Prep time

40 mins

Cook time

20 mins

Total time

1 hour

Author: Beth Le Manach

Recipe type: Dessert

Cuisine: French

Serves: 24 sandwiched cookies

Ingredients (CW: Measure all ingredients by weight, not volume)

• 3 Egg Whites (at room temperature)
• ¼ cup white sugar (50 g)
• 2 cups confectioners sugar (200 g)
• 1 cup almond flour (120 g) (CW: 3 lb bag available from Costco for same price as 1/2 lb bags at super markets - make sure to use almond flour, not meal. Just look at the picture of my first attempt at macarons to see the difference. The finer ground the product, the better).
• pinch of salt
• ¼ tsp cream of tartar (2 ml)
• RASPBERRY BUTTER CREAM
• ¼ cup salted butter (60g)
• ¾ cup powdered sugar (75 g)
• 1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice (CW: Can replace this with vanilla from a bean, or zest from an orange, etc.)

Instructions

1. Preheat oven to 300F degrees
2. Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 egg whites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.
3. Whip until they form a peak that stands upright. Think Seattle Space needle.
4. Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.
5. TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
6. Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!
7. Transfer batter to a pastry bag.
8. Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
9. TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
10. TIP#6 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
11. Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
12. Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.
13. Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter)
14. Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
15. If not eating right away, keep refrigerated.

Recipe by Entertaining with Beth at http://entertainingwithbeth.com/foolproof-french-macaron-recipe/

Don't make fun of this one! :)

Bullshot

A 1950's fixture of celebrity culture in America, Pedro very fondly remembers drinking Bullshots with his dad and brother at Residence restaurant in Monterrey. Reservations had to be made 8 hours in advance for the prime rib and potatoes to be ready just in time.

We enjoyed one during 2016 Valentine's cocktail hour at the house before a steak filet dinner. Think of this as a Bloody Mary  with beef stock instead of tomato juice.

The Bullshot

Shake over ice: vodka, lime, Worcester sauce, salsa maggie, celery salt, Tabasco  and pepper. Pour over ice in an old fashioned glass and garnish with celery.

Vietnamese Noodle Soup

This broth is quick and very tasty. Most phô recipes I've read seem more elaborate and certainly more time consuming, but this one tasted rich and authentic to us. I'd definitely make this again. Instead of strips of beef I put pork balls into this soup. 

Thank you food network for the yummy recipe!

Ingredients

• 8 ounces rice noodles
• 12 ounces lean beef sirloin, fat trimmed
• Kosher salt and freshly ground pepper
• 1 large onion, halved
• 1 4 -inch piece ginger, unpeeled, halved
• 3 cups low-sodium beef broth
• 5 star anise pods
• 1 cinnamon stick
• 4 scallions
• 2 jalapeno peppers, preferably red and green
• 1/2 cup fresh cilantro
• 2 to 4 tablespoons fish sauce
• 1 cup fresh bean sprouts
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Directions

Prepare the rice noodles as the label directs.

Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.

Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.

Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Per serving: Calories 334; Fat 4 g (Saturated 1 g); Cholesterol 34 mg; Sodium 961 mg; Carbohydrate 51 g; Fiber 2 g; Protein 22 g