Oil and Garlic Spaghetti With Mushrooms And Asparagus

Last night we were trying to think of something for dinner and decided on pasta. Don, in his culinary wisdom, decided to put this together. Trust me, you will want it more than once. If there had been any leftovers, I would have had it for breakfast this morning.

  • generous pinches of salt for the pot of water
  • 1 lb. spaghetti
  • 2 garlic cloves, minced
  • 1/2 cup olive oil
  • pinch of red pepper flakes
  • 1 tbsp. Flat leaf parsley
  • Freshly grated Asiago cheese
  • 5-6 white mushrooms, brushed and sliced thin
  • 8 stalks of asparagus, cleaned, end removed and cut in 3 inch pieces

Boil the pasta according to package directions only to al dente.

While that is cooking, combine the garlic, red pepper flakes, olive oil in a large skillet and cook until the garlic softens and turns a golden colour (about 7-8 minutes).  Now place the mushrooms in the skillet and cook until starting to turn golden brown. Remove from skillet and place in a bowl. In the same skillet, add a touch of oil and cook the asparagus until turning a golden brown but not over cooked.

Drain the pasta and into the skillet, mix the spaghetti, mushrooms and asparagus together. Divide equally into bowls and sprinkle grated Asiago cheese over.

You will roll your eyes and exclaim ‘damn we did this’. It is sooooooo delicious. Drat it… we forgot to take pictures. Next time. Sorry, but it smelled so good and I was hungary.

Fantastic Spaghetti in Camembert

Not very often do I ever pull off a recipe to try BUT this one, on facebook recently, really caught my eye and taste buds. I should have been born Italian for my love of anything made with pasta and here we go.

When I forwarded this to Don with the words ‘yum. yum. yum’ he wanted to try it as well. Last night we did and here it is again. It is SO rich but Oh So awesome!

For two:

  • 2 wheels of Camembert cheese
  • white wine
  • 2 garlic cloves, grated
  • 4 slices of bacon
  • 1 tbsp. caramelized onion (for Don)
  • Spaghetti for two

We used two wheels as they were small and also that Don was putting the onion in his.

You cut a circle off the top of the cheese wheel, leaving a 1/4 inch edge. Dice the bacon and cook until really crisp and drain well.

Pour enough wine in to make it level (probably 2 tbsp.) Place 1 slice approximately of bacon lard ons on top of each wheel, reserving the balance. Cook off the grated garlic  and,  for Don, the onion as well.

Replace the top of the cheese wheel and place in a 375 degree oven for about 20 minutes.

While the cheese is in the oven, cook your spaghetti and drain well. Remove the cheese from the oven, and carefully peel back the top. Sprinkle the remaining 1 slice of chopped crisp bacon on each wheel. Now, with tongs, pick a small amount of the spaghetti and gently roll in into the wheel, turning over and over to coat well. Place on a plate and continue this step until your plate is full (to what you would normally eat).

Pour a glass of the white wine (if  you wish) and you will drool, groan and almost lick your plate clean.

Paprika Chicken With Roasted Garlic

Roasting the chicken at these temperatures allows the skin to become crispier without burning the paprika mixture.

 

  • 2 tbsp. paprika
  • 1 tsp. dried oregano
  • coarse salt
  • 2 whole chickens (3 lbs. each approx.)
  • 1/4 cup plus 2 tbsp. olive oil
  • 7  heads of garlic, cut in half horizontally

Preheat oven to 400 degrees. In a small bowl mix together the paprika, oregano and 1 tbsp. salt. Place the chickens on a rimmed baking sheet and tuck the wings under. Tie with kitchen twine.

Pat the chickens dry with a paper towel and then rub the skin on each bird with a tablespoon of oil, then the paprika mixture. (wear gloves or you will have red hands). Stuff 2 garlic pieces in each cavity.

Reduce the temperature to 375 degrees. Roast the chickens for 30 minutes then baste with the pan juices. Place the garlic prices around the chickens and drizzle with olive oil. Turn the garlic, cut side down and roast for 20-25 minutes.

Tent the chickens loosely with tin foil and roast  until the juices run clear and a thermometer reaches 165 degrees in the thickest part of the leg. (probably another half hour). Uncover the chickens and let rest for 10 minutes.

Slice and serve with the roasted garlic. Perhaps a crisp salad as well as corn on the cob would make the perfect dinner.

Easy Potato Latkes

Even if you do not celebrate Hanukkah, make these up and serve with baked ham or  a lovely chicken dish or just alone.  They are truly yummy.

  • 2 eggs, beaten
  • 2 minced cloves of garlic
  • pinch of salt
  • 1 1/2 lbs. russet potatoes, peeled (these make the best crunchy latkes)
  • 2 tbsp. Crisco oil

Combine the eggs, garlic and salt and set aside. Grate the potatoes on the fine side of the grater and add to the egg mixture. Note: do not use frozen potatoes.

One half cup at a time, squeeze out all the moisture from the potatoes over a small bowl. Make into 2 1/2 inch patties.

Heat the oil in a large skillet on medium and carefully slide in the patties and cook for about 2minutes and turn over, cooking a further 2 minutes. Repeat until all are cooked. Drain on paper towels and serve warm with chilled applesauce and creme fraiche.

If you need to, add more oil to accommodate finishing all the latke cakes.

 

Okay, you’re welcome. Enjoy!

 

 

 

 

 

Rib Roast With A Grainy Mustard Sauce

This can be done in the barbecue if  you wish, but it is so easy to prepare and even lovelier to present to company.

 

  • 1 – 7 lb. 3 bone rib roast
  • 1 tbsp. vegetable oil
  • 1/2 cup melted butter
  • 4 shallots, sliced
  • 6 cloves garlic, halved
  • 1 tbsp. olive oil
  • 1/2 cup Chardonnay wine (this is true)
  • 2 cups beef broth
  • 1  1/2 tbsp. grainy mustard
  • 1 tsp. creamy horseradish
  • 2 tbsp. cold unsalted butter
  • 1/4 cup heavy whipping cream

Position the rack (if using oven) to low in oven and preheat to 350 degrees. Rub the roast with garlic and oil. Set aside. Sprinkle lightly with salt.

In a skillet brown the roast on all sides.  Spoon the melted butter all over the roast.

Place roast, fat side  up on a rack in a shallow roasting pan. Roast uncovered 2 1/4 hours (medium rare) and  2 1/2 hours for medium. Keep spooning the butter over the roast.

In a large skillet, cook the shallots and garlic in hot olive oil for about 7 minutes. Remove from the heat and carefully add the wine. Return to heat and simmer for 5 minutes until reduced by half. Add the beef broth and again, cook for 8 minutes until reduced to about 1 1/2 cups.

Transfer the roast to cutting board and tent with foil. While this is ‘standing’,  prepare the sauce by draining the fat from the roasting pan.  Add the cream to the broth mixture and simmer in the skillet.

Strain sauce through a sieve into a small saucepan and simmer for 2 minutes. Add the mustard, horseradish and cream. Whisk in the butter, 1 tbsp. at a time.

What can I say? Serve with garlic mashed potatoes (recipe on this site), some yellow and red beets, green salad, warm rolls and, of course, a beautiful Merlot.

Perfect dinner for a wonderful time with friends and family.

Damn, you did it again.

Sesame Crusted Cod

What a nice way to serve cod fish fillets. The sesame seeds make it special.

  • 1 lb. cod fillets, 3/4 inch thick
  • 2 tbsp. sesame seeds
  • 3 tbsp. butter
  • 1 lb. fresh young green beans, trimmed
  • 1 orange, halved and sliced
  • 2 cloves garlic, thinly sliced

Preheat broiler. Rinse cod and pat dry. Cut into 4 portions, place on a rack in broiler pan. Sprinkle with salt and lemon pepper.

Stir the seeds into the butter and set aside 1 tbsp. butter for the beans.

Brush the cod with the butter mixture. Broil 6 inches from the heat for 4 minutes. turn the pieces over. Brush with the remaining butter mixture and broil for about 5-6 minutes longer until it flakes easily.

In a skillet with the reserved butter, add the beans and orange slices . Cover and cook for 3 minutes. Uncover, add the garlic and cook for 6 minutes longer, tossing the beans occasionally. When tender, serve with the cod. SDimply add a salad and you have a quick and easy dinner.

Enjoy!

Roasted Garlic, Herb and Lemon Butter

When putting steaks on the ‘barbie’, just season all sides with salt and pepper. Then as they cook, baste with this butter and at the end, give it one final brush over.

 

  • 1 bulb garlic
  • 1 tbsp. thyme, chopped
  • 1 tb sp. rosemary, chopped
  • 1 tsp. oregano, chopped
  • zest from 2 lemons,
  • juice from 1 lemon
  • pinch of pepper

Preheat oven to 35o degrees. Cut off the top of the garlic bulb exposing the tops of all the cloves. Drizzle the cut side with olive oil and season with salt and pepper.

Wrap the clove in tinfoil, tightly sealed and bake for up to 45 minutes. Remove from the oven when the clove is with caramelized in colour and soft to the touch. Set aside and allow to cool.

In a medium pot, melt the butter at medium heat. Once the garlic has cooled enough to handle, squeeze the cloves into a bowl and mash with a fork.

Add the herbs, juice, zest and stir.  Believe me this make the steaks beyond awrsome. Again, thanks Chef Justin.

Greek Salad Skewers To Wow Family And Friends

This makes a show-stopping way to truly impress family and friends alike. They are simple (can be made the day before, covered and in the refrigerator until ready to serve).

 

  • 1/2 English cucumber cut in 1/2 inch slices, peel on
  • 1/2 red onion,  cut in 3/4 inch squares
  • 24 cherry tomatoes
  • 1 container of Feta cheese, cut in 24 small triangles, 1/2 inch thick
  • 24 pitted black olives
  • 24 small skewers

 

Using thin bamboo skewers (buy in bags – they have a curly end) thread all onto skewers, making each one the same, keeping the cheese on the top and the cherry tomato the first on.

 

Dressing

  • 1/2 tsp. garlic, finely chopped
  • 1/2 tsp. dried oregano
  • pinch of sugar
  • 2 tbsp. fresh lime juice
  • 3 tbsp. olive oil

In a small bowl, combine all the ingredients together, whisking to incorporate. Cover and refrigerate until ready to show off,  just a little.

Drizzle the dressing over the skewers and serve. Oh,by the way, serve with ice cold beer or,  if wanting to stay Mediterranean, make a Sangria.

Kale and Toasted Pine Nuts

Kale has become the new “hot” food to consume and this might be a great way to ‘try it out’ if  you have not tasted it OR did not care for the way it was prepared for you. The amount of Kale will cook down so don’t be scared.

  • 4 bunches of kale
  • 1/4 cup coconut oil
  • 1 red onion, peeled and chopped
  • 2 garlic cloves, minced
  • scant 1/2 cup pine nuts, toasted

 

Fold each leaf in half, cut stem away from the crease. Tear the leaves coarsely.

Heat the oil in a large pot. Add the onion and garlic. Saute until onion is soft (about 6 minutes). Add half the kale, packing slightly until it wilts. Add the remaining kale and half of the pine nuts, Toss until the kale is tender and still a bright green.

Transfer to a bowl and sprinkle the remaining pine nuts over.

Now, was I right? Tastes pretty good? You betcha!

 

Chicken With Tarragon And Garlic

This dinner is coming to you in a short time (25 minutes total) and therefore, is an easy during-the-week dinner. Add a salad, vegetable and you’re done.

  • 3 large, unpeeled garlic cloves
  • 4 small skinless, boneless chicken breast halves or cutlets
  • 2 tbsp. butter
  • 1/2 cup Chardonnay wine
  • 1/2 cup chicken broth
  • 1 tbsp. fresh chopped tarragon
  • 2 tbsp. heavy whipping cream

Heat a small nonstick frypan over medium heat. Add the garlic, cover and cook until browned in spots and tender when pierced. Turning occasionally (8-10 minutes). Transfer to a work surface and cool.

Melt butter in the frypan and add the chicken, cooking until browned and thoroughly cooked. Remove chicken to a plate (do not clean the frypan before the next step).

Peel the garlic and add the garlic and wine back into the frypan, mashing the garlic with a fork (about 1-2 minutes). Add the broth and tarragon, simmer until it has reduced by half. Add the cream and simmer for about a minute. Return the chicken back into the pan and heat through. Transfer to a plate and spoon the sauce over.

What did I tell you? Easy and yummy….

Fiery Pasta Sauce

I know I am a chicken of spicy foods,but for those who like a good, spicy sauce, this is just for you.

  • 12 regular tomatoes or 20 roma tomatoes
  • 1/4 cup olive oil
  • 8 garlic cloves, minced
  • 2 large onions, chopped
  • 1 x 5 1/2 oz. tin tomato paste
  • 1 tbsp. each of dried basil and oregano leaves
  • 2 tsp. red hot chili flakes
  • pinch of salt
  • 1 tbsp. of sugar
  • 1/2 cup fresh chopped basil

Cut an x in the bottom of the tomatoes and put several of them at a time into a pot of boiling watr. Boil for about 30 seconds. Repeat until all done.

Use a slotted spoon to remove from the water and peel the skins off and coarsely chop. Discard the skins. Place the tomatoes in a large pot and add the oil, garlic and onions. Stir until the onions are very soft. (about 15 minutes).

Add in the tomatoes with all the juice and seeds, tomato paste, dried basil, oregano, chili flakes and salt. Increase the heat to high and bring to a boil. Reduce the heat and partially cover. Stir often until it becomes thick and the flavour develops (1 hour). Taste and add the sugar. Stir in the fresh basil, serve over long pasta such as spaghetti or spaghetini

To make this an adult sauce, add a splash of vodka and some heavy cream. Stir in and  watch your guests roll their eyes in pure delight. HA!

Pour a glass of red wine, add a crisp salad, garlic bread and a few friends. What a great way to share an evening meal. Yummy.

Marinade For T-Bone Steak

This marinade is enough for 4 steaks at 10 oz. each steak. I don’t know anyone who can eat that much meat at one sitting, so make it 6 steaks at 6-8 oz.each.

 

  • 4 cloves of minced garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 tbsp. fresh rosemary
  • 1/2 tbsp. chopped fresh thyme
  • pinch of  black pepper

Mix everything in a bowl and turn the steaks into it to coat. Save 2-3 tbsp. of the marinade for grilling. Cover the steaks and let them sit for about an hour.

Preheat your grill. Pat the steaks dry with a paper towel to remove the excess marinade. Grill your steaks over a medium heat for about 4 minutes on each side for medium- rare. Remove from the grill and let rest 5 minutes, covered with tin foil.

While the steak is resting, plate the beans (if you are serving some), salad, and glasses of red wine. What more could you ask for….even between Christmas and New Years. Gives you a rest from turkey.

Did I say YUM?