pasta with zucchini and tomato

As temperatures heat up, C and I look to lighter dinner dishes -- luckily the veggies of summer are here.

I recently found there is a farm stand on my way home from the gym, and now I'm absolutely addicted. I just love the way you never know what they will have that day, and the challenge of coming up with a meal from whatever looks and smells best.

Here's the latest - pasta with zucchini and tomato.

While you wait for your pasta water come to a boil...

Roughly cut a few tomatoes and put them over medium heat with some olive oil, a few cloves of minced garlic, and some fresh basil and oregano. Here'a what it looks like after it's had some time to break down:



While the tomatoes cook, prepare the zucchini. I used a mandoline slicer and julienned into spaghetti shaped pieces.



Throw in your pasta and cook until al dente. Right before you drain, pull out a cup of pasta water and add to your pan of tomatoes. Add drained pasta and zucchini shreds to the tomatoes and mix over low heat until well combined. Salt/Pepper to taste. Serve with grated Pecorino Romano cheese.

Onion Rings

A less is more approach to onion rings.

Ingredients
Onions
1 cup milk
1 cup flour
1/2 cup corn meal
dash cayenne pepper
dash salt

Before you start prepping the rings, preheat your deep fryer or a pan of oil so that it is hot enough when you are ready to start deep frying... around 375°

Slice onions into 1/4 inch rounds, separating rings. Place in a bowl with milk and let soak for at least 15 minutes.



In another bowl combine remaining ingredients.



A few rings at a time, drop onions into flour mixture. Coat well and drop into hot oil until golden brown. Drain on paper towels.

Serve immediately with your bbq favorites.

Sipala-tini

A local italian restaurant has made a contest to find their a signature martini. Here is my entry.

bringing a little north jersey-italian to south cackalacky...

3 parts red table wine
1 part orange brandy (like Grand Marnier)
splash sweet vermouth
---
shake well with ice; strain into a martini glass.
garnish with orange twist or cherry

Hasselback Potatoes

This dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. I've seen recipes for it in a variety of magazines and cooking blogs, but it always seemed a bit fussy, so it never made it on to my to-do list... but then I thought of you, my loyal readers (hahaha) who might be interested.

Hasselback Potatoes

Scrub the potatoes and dry with a kitchen towel.

Place between two wooden spoons, or something similar...



Cut slits into them from the top down, being careful not to go all the way thru (using the wooden spoons as guides) so that they will fan open like accordions when baked



Traditionally the potato would be peeled, cut to resemble a fan, dotted with butter, baked, and then topped with fine bread crumbs and broiled.

Too boring.

We first drizzled with a garlic-chive-butter, being sure to get some between the layers



then personlized with some additional ingredients...

For me, I shaved slices of jalapeno and inserted between the potato slices, then topped with coarse salt...



For C, everything's better with bacon, so he cooked up a slice, crumbled, and shoved between the layers...



Bake at 400° for about an hour, and voila!

Home hibachi

Once spring hits, C and I turn to the grill to cook just about everything. I'm not sure why it hadn't occurred to us before, but tonight we created our own hibachi flat top grill in the backyard.

All it took was an old half sheet pan (from the Sam's Club restaurant section) heated on the grill...



Once it was hot we threw on our normal quick stir-fry ingredients... marinated beef, scallions, red onion and peppers.

This will certainly be put into our regular dinner rotation.

Filly & Zoe hang at the pub

the four legged girls need nights downtown too

Povitica, where have you been all my life

I came home to find a package from AR/UR on the doorstep... a loaf of English Walnut dessert bread from Strawberry Hill. There's basically a thin sweet dough covered with walnut filling, then rolled and shaped into a loaf.

Although I technically gave up bread for lent, Craig convinced me this was dessert, not bread, so I could have a taste.

Yummy.

Thanks AR/UR!

Hummus x 2

For a friends cocktail party, C and I decided to experiment and make two flavors of hummus. The first turned out to be a beautiful spring green Spinach and Feta Hummus.

Spinach and Feta Hummus
1 can chickpeas (15 oz), drained and rinsed
1 cup fresh spinach
3 oz crumbled feta cheese
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoons tahini
1 teaspoon minced garlic
1 teaspoon cups red pepper flakes

In a blender or food processor combine chickpeas, olive oil, tahini, garlic and lemon juice...blend well. Add spinach, cheese, and red pepper flakes and whiz again until smooth.

* * * * * * * * *

For hummus #2, we used a few of the jalepeno's we had in freezer from the garden last year.




Roasted Jalapeno Hummus
1 can chickpeas (15 oz), drained and rinsed
roasted red jalapenos (we used four small ones)
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoons tahini
1 teaspoon minced garlic
1 teaspoon salt

Put all ingredients in the blender or food processor, blend until smooth.



and for a glimpse into the kitchen when we experiment...

Pizza Pizza

Making pizza at home isn't especially difficult, it just takes a some advanced thought. To make a few pies on Sunday, you'll need to start the day before

SATURDAY AFTERNOON, start the dough

Sprinkle 1/4 teaspoon dry yeast over 1 1/4 cups water and a pinch of sugar. Let stand until creamy. If the yeast doesn't become active, throw away and start again with fresh yeast.

In the meantime, in the bowl of your food processor, mix 4 cups flour ("OO" flour if you can find it, otherwise all-purpose is fine) and 2 teaspoons salt. Drizzle in 2 Tablespoons olive oil and yeast mixture.



Run mixer until the dough comes together.



Turn out onto a lightly floured board and knead until dough is silky.



Roll dough into a ball, transfer to an oiled bowl, cover with plastic wrap and throw in the fridge overnight.

SUNDAY

Punch dough down, re-cover and put back in the fridge for 4 to 24 hours.

A FEW HOURS BEFORE YOU WANT TO CHOW

Take dough out of the fridge, divide into 4 pieces and roll into balls. Loosely cover with a damp dishtowel and allow to rise for about two hours.

Crank your oven or grill (400-450° or so)

While it heats, assemble the pizza on pizza pan with the toppings of your choice. Bake until cheese is melted and the dough is crisp and brown on the bottom.

C's choice... pepperoni and sausage


J's choice... veggie veggie (pepper, onion, mushroom)

Rosso Trattoria Italia

I'm happy to report the wait it finally over, Rosso Trattoria Italia is open!

C and I were lucky enough to get one of the soft opening reservations on Saturday night to get a sneak peek. The interior plays off the name Rosso, meaning red in Italian.

this photo courtesy of Rosso


Our table was close to the bar, separated only by the two large bistro-height communal tables (which I am guessing will be used for walk-in traffic).

Aside from the usual bar staples, they also feature almost the full line of Luxardo Italian spirits... from your basic sambuca and amaretto, to lesser the known herb appertif amaro abano.





Since I'm not sure if the menu is final, I will hold a full review until our next trip, but it's shaping up to be, what I would call, upscale-rustic.

* excuse the photo quality - I have a rule against ruining mood lighting with flashbulbs.

antipasto platter


the remnants of the antipasto, and the roasted half chicken


While we did notice a few kinks in service, nothing worth noting here... we're chalking it up to it being opening weekend.

Truely a great addition to the Columbia restaurant scene. We will be back, soon!

Rosso Trattoria Italia
Trenholm Plaza
4840 Forest Drive
Columbia, SC 29206
Phone: 803.787.3949

Apple Pancakes

When it comes to pancakes, I don't think you can beat Bisquick... but when you need a little variety, cinnamon-apple Bisquick pancakes certainly do the trick.



Start by coring, and then coarsly grating, one apple (I don't bother to peel). Sprinkle with cinnamon, a dash of clove and a few drops of vanilla. Set aside while you prepare the pancake batter.



Pancake Batter
2 Cups Bisquick Mix
1 3/4 Cups Milk
2 Eggs

Once well combined, add apple mixture and stir well. Griddle to your liking.

Happy Holidays

Yes, yes, I know it's been over a month since I've posted. I don't know where the time goes! Thanksgiving hits and then it's just a blur of turkeys, hams, wrapping paper, online shopping, late night cookie baking, lugging home cases from the liquor store, more online shopping... but I digress. I hope you all had a wonderful (insert your holiday of choice here) and safe new years eve fun.

This year for xmas we packed up the car and headed south to hang with family in Florida.


UR's florida fireplace... is there anything he can't build? (and yes, there were five puppies waiting for Santa)

One of the many foodie highlights was AR/UR's pork...





maybe if we're nice, they'll share the recipe (hint, hint)


not a bad xmas morning view, eh?


and what's a holiday without a little cornhole?

Thanks M&D for building the boards - can't wait for a rematch.

Get Cookin' Columbia

Last week LC and I took a great class at Let's Cook Culinary downtown. This was a hands-on class which gave us an opportunity to create seven Holiday Appetizers - six savory and one sweet. For those who have never taken a class there, I highly recommend it. Chef John Militello offers both hands-on, as well as just watch-learn-taste classes, and the best part is it's BYOB!

the class in action


My two favorites of the night were the lobster spring rolls and the miniature brie en croute.

Lobster Spring Rolls

ready to be fried


1 cup pre-cooked lobster
1/2 cup shredded carrot
1/2 cup shredded cabbage
1/4 cup diced onion
1 tsp mustard
1 tsp vinegar
1 tsp sugar
1 tsp dill
1 tsp garlic
pre-made spring roll wrappers



Pre-cook carrot, cabbage and onion on the stove with a little water. Add vinegar and sugar, stir well, drain and chill. Add lobster and mix well. Assemble spring rolls by wetting edges of wrapper with water, spoon mixture onto one side, and roll by folding in edges and then rolling front to back. Fry in 350° oil.

LC whips up spring rolls like a pro...


My other favorite ... Miniature Brie En Croute

(not a very good picture, but simply delicious!)


1 medium size brie cut into small-ish bite size cubes
1 package frozen puff pastry (defrosted)
jam of your choice (I prefer apricot)
1/2 red onion, diced

egg wash: whisk 1 egg yoke & 1 Tbsp milk
topping: sesame seeds

Spray baking pan with non-stick spray. Roll out puff pastry and cut into 12 or 16 squares. Place a small amount of jam on each square and top with red onion and one piece of cheese. Carefully wrap pastry around filling and shape/seal with your fingers. Place on baking sheet. Brush each portion with egg wash and sprinkle with sesame seeds. Bake at 400° until golden brown.

Let's Cook Culinary
1305 Assembly Street
Columbia, SC
803.250.2569
www.LetsCookCulinary.com