String Bean Salad

This is a fun summer time salad, in place of heavy pasta or potato salad, try this veggie delight. No MAYO!

What you will need:

1 pound of fresh string beans
5 whole Red Potatoes
1 Red Onion
5 Plum tomatoes
Salt
Pepper
1/2 Cup of Olive Oil
1/4 Cup of Balsamic or Red Wine Vinegar
2 Medium pots

Preparation Time: 30 Minutes

First start your pots off filled with water and put on the stove for boiling. Wash your green beans and your potatoes and start the prep work. Snap off each end of the string bean, put to the side. Brush off the dirt on your potatoes. You can either peel or not peel, doesn't really make a difference. Once the Water is boiling, in both pots add in the potatoes in one and the green beans in the other.
Slice your onions evenly, add to your salad bowl. Cut your tomatoes in wedges, also add into the bowl.
Check on your string beans, and your potatoes. The potatoes should be nice and soft/done. The green beans should still be somewhat crunchy when you are finished. Most likely the potatoes will take longer. Once the string beans and the potatoes are done, drain the water and place both in the refrigerator for at least 1 - 2 hours..

Once those items have cooled, add the string beans to your salad bowl. Cut the potatoes any way you would like and also add to the salad bowl. Combine all other ingredients left on the list. You are ready to serve.

Tip - if you are waiting for guests to arrive, I would hold off on adding in the vinegar. Add the vinegar right before serving to your guests.

Bon Apetito!

Simple Salad Dressing

Quick and easy and delicious.
This dressing can be doubled or tripled to save for the week! Otherwise it will feed a family of 5 on top of salad.

What you will need:

2 Tablespoons of Dijon mustard
1 Cup of Olive Oil
1/2 cup of balsamic vinegar
2 Scallions
1 clove of garlic
Salt
Pepper
2 sprigs of Mint leaves

Preparation:

Combine all ingredients into a small bowl. Finely chop your garlic and scallions and add that to the bowl. Whisk for 2 minutes and it is complete.

Tip - Use this dressing as a marinade for your grilled veggies!

Bon Apetito!

Mussels Bianca

This recipe is for my friend Jonathan.... hopefully he will make it for a nice girl on their first date & make her very very happy!!

What you will need:

1 bag of Black Mussels
6 cloves of garlic
2 tablespoons of butter
3 sprigs of Parsley
Salt
Pepper
2 cups of white wine (sauvignon blanc or chardonnay)
olive oil

Wine Recommendation: Cakebread Cellars Sauvignon Blanc ($30)

Preparation time: 10 minutes

Chop garlic into thin slices or mince. Soak your mussels in cold water, rinsing off any "slime" from the sea! If any mussels are open, discard immediately, do not eat or cook. Put to the side.


Ok, let's get cooking:

In a large skillet or frying pan, line your pan with olive oil, just enough to coat the bottom. Turn your heat to high. After the oil has a good heat to it, add in your garlic. Once the garlic is a light brown, throw in your mussels. Cover immediately. After 5 minutes, un-cover, add in your butter and wine and start a saute motion with the pan or stir. If all the mussels have not fully opened, cover again. They should be done in about 10 minutes, ready to enjoy and serve! Just add in your parsley at the final stage.

Tip - Over Pasta, this dish would be really yummy!


Bon Apetito!

Salmon with Asparagus and a light Mustard Sauce

I made this dish Christmas Eve, as part of the 7 fish tradition. While I know it was fantastic, by the 4th fish, everyone was done with eating, so it got sent home in doggy bags for everyone at the dinner party. Since the summer is coming, I am going to put a slight twist on this dish, grill it rather than bake it. Plus it's a good way to leave the cooking up to the guys for the day!

What you will need:

4 Salmon fillets cut about 2 inches thick
2 bunches of Asparagus

Marinade for Fish:
1/2 cup of Spicy Mustard (Guldens is fine)
1 Lemon squeezed (no seeds)
1/2 cup balsamic vinegar
2 springs of parsley
2 garlic cloves
1/4 onion powder

Marinade for Asparagus
Salt
Pepper
1/2 cup of balsamic vinegar
1 cup of Extra virgin olive oil
1/2 cup of Sun dried tomatoes finely chopped

This dish will serve 4.

Wine Recommendation: Duckhorn Vineyard Sauvignon Blanc ($28.00)

Preparation Time: 1 hour, 20 minutes (only because you are marinating the fish & asparagus)

Start chopping your garlic. In a small bowl start whisking in all of your marinade ingredients. The marinade should be a good balance of watery yet thick enough texture to bond with the fish. Place your salmon fillets in a large bowl or square Tupperware container. Now pour your marinade over the salmon. Let sit for at least 1 hour in the refrigerator.

For your asparagus, cut the ends not the tips of the asparagus off. Wash/Rinse/Dry. In a large Tupperware container add in all of your marinade ingredients. Place in the refrigerator for one hour.

Ok, let's get cooking:
Turn your grill heat on High to sear the salmon and grill the asparagus. After about 5 minutes you can turn your salmon and cook on the other side for another 5 minutes. Then turn your grill heat to medium cover the grill for 5 minutes and all is complete!

Tip - for an extra kick, place dollops of spicy mustard on the sides of the platter you serve the fish on, your guests may enjoy that extra spice!

Bon Apetito!

EggPlant Milanese Side Dish

When picking a "good" eggplant, you want to try and find long and skinny in shape. The very round and bulky kind usually have lots of seeds in them, which will create somewhat of a bitter taste to the dish. They should also be firm and not mushy. This dish is one we make every Sunday, it's light and healthy and delicious anytime of the year!

What you will need:
1 quart of tomato sauce
2 large egg plants
1/2 cup of grated cheese (pecorino or locatelli)
1 baking sheet or your George Foreman Grill
Salt
Pepper
Basil
Paper towel or a couple of dish cloths
1 large platter

This dish will feed at least 5

Preparation Time: 25 minutes

Preheat your oven or grill to 375 degrees
Cut your eggplants in half. There is no need to take the skin off of the eggplant, leave them be. Once you cut the eggplant in half, flip on it's side so it is standing up right. Start slicing to about 1/8 of an inch thickness. Place a sheet of paper towel or your dish cloth on the counter and start lining your eggplant across. Now sprinkle salt across the eggplant slices. This technique is done so that the water is drawn out of the eggplant. Continue with this process by layering a paper towel or a dish cloth on top of your first layer of eggplant. When you are finished lining up and layering, put something heavy on top of the eggplants like a cutting board. Let sit for at least 20 minutes. Then remove the paper towel or cloth and place eggplant to the side.

Ok, let's get cooking:

Line your baking sheet (or GF Grill) with non stick spray. Place eggplant on the sheet or grill. Let cook on each side for 10 minutes. take a spoonful of tomato sauce and line your platter. Start to layer Eggplant, then sauce then grated cheese and in between layers, add basil. In the end you will have a delicious and health alternative to Eggplant Parmigiana that is delish!

Tip - Check out my Split Second Marinara Sauce in my previous posting to use in this recipe.

Bon Apetito!

Pesto Sauce

Summer is coming soon and I am sure many of you are planting or planning what you will grow in your garden this year. Basil is a versatile herb that has lots of flavor and tons of different uses!
In this recipe, I'll teach you how to make a quick and easy Pesto Sauce that could be used for Pasta (hot or cold), salad dressing, marinade or brushed on garlic toast. Easily refrigerated or put in the freezer, the sauce can be used over and over again.

What you will need:

5 big bunches of basil
1/2 cup of pine nuts
1/2 cup of grated cheese (pecorino or locatelli)
1 cup of oil
1/2 cup of water
Salt
Pepper
Food Processor or Blender

Ok, let's get cooking:

This is so easy! Just combine all ingredients into your blender or mixer, run on high until it's blended very well. Check the consistency. If it's very watery or runny, add in some more cheese or oil, depending on the flavor. Add in a pinch of salt and pepper and you are done!

Tip - for extra flavor, add in sun dried tomatoes (about 4 is all you need).

Bon Apetito!

Shrimp Scampi Surprise!

I'll cut to the chase! The "surprise" is the kick we'll give it at the end with some red pepper flakes. This is a tasty dish that is really easy to make!


What you will need:


3 garlic cloves
Olive Oil
1/2 cup of white wine
1 pound Jumbo shrimp (uncooked)
Salt
1/2 stick of butter (salted)
Pepper
3 Sprigs of Parsley
1 teaspoon of red pepper flakes
1 Large Skillet or Frying Pan

Wine Recommendation: 4 Sisters Chardonnay ($13 - $15)
Preparation Time: 15 minutes
If you buy your shrimp cleaned that will save you a bunch of time, if not, you'll have to de-vein them. Either way you should also run the shrimp under cold water. Set to the side. Chop your garlic, either in thin slices or chopped in chunks, however you like it.

Ok, let's get cooking:

Line your pan with olive oil and set your stove to Medium heat. Once the olive oil gets hot, put your shrimp in.  shrimp cook very quickly, so be sure to just get a pink color on each side. Once each side is a light pink color, take the shrimp out of the pan and put to the side. In that same pan, add in your garlic. Shaving the garlic is best for this dish.Now add in your butter, and your wine. Once this mixture comes to a simmer, add your shrimp back in.  Turn up your heat to high for about 2 minutes, during that time, shake your pan in a "saute" motion, or continually stir. Once complete add in your red pepper flakes and tear up some of the parsley. Add to the pan. You are ready to serve.

Tip: Toss this dish with linguine, or serve it over a bed of rice. Either way it will be delicious.

Bon Apetito!

Rigatoni with Broccoli & Ricotta Salada

My best friend is in town with me this weekend, so I am going to keep this post short & sweet. Ricotta Salada is a very smooth and delicious Italian Cheese. It usually comes in a block or wedge and can be used in so many ways: by itself, with pasta or in a salad.


What you will need:

2 Fresh Broccoli Heads (fresh is always best, but frozen will do as well)
6 cloves of garlic
Olive Oil
1/4 pound Ricotta Salada
1 pound Rigatoni (or any type of hearty shaped pasta)
1/2 cup Pecorino Romano grated cheese
Salt
Pepper

1 medium size pot for the pasta

1 medium frying pan

Preparation Time: 10 minutes

Fill your pasta pot with water, add in 2 table spoons of salt to the water. Put on the stove covered on high heat. Then start slicing or chopping your garlic, however you like it. Wash your Broccoli, cut the ends off. Chop the broccoli in chunks. Last thing to do is slice your Ricotta Salada in thin slices or chunks and put to the side.

Wine Recommendation: Oriel Portia ($20 - $25)

Ok, let's get cooking:

Heat your frying pan and line the pan with olive oil. Once the pan is hot, throw your garlic in. Wait 30 seconds, do not wait till the garlic gets brown, it will brown during the cooking process. Toss in your broccoli cuts. Add a dash of salt and pepper and after 2 minutes of stirring, cover the pan and start to steam the broccoli and reduce heat to medium.

It should take your pot of water 10-15 minutes to boil. Once it comes to a boil, throw in your pasta, stir it as soon as you add in the pasta. Leave your cover off, occasionally stirring the pot.

After you've steamed your broccoli for about 7 minutes, they should be done. Shut the heat off.

Once the pasta is cooked, drain well and add the pasta directly into your frying pan with the broccoli. Toss in your grated cheese and the Ricotta Salada and you are ready to serve.

Tip - if you don't have broccoli handy, you can use just about any type of veggie. Cauliflower, Zucchini would go very well with this dish too!

Bon Apetito!

Italian Style Meatballs

My mother once told me the secret to great meatballs is all in the water. HUH? But through the years, I've learned those words to be very true. The other ingredients are sort of intuitive, right? But water? Water gives your meatballs a very moist texture, it is the most important ingredient to get right in my opinion.

This dish will serve a family of 7 plus leftovers for during the week to make meat Lasagna or Spaghetti Bolognese. (Check out my previous post on Split Second Marinara to compliment the meatballs)

Preparation time: 10 minutes

What you will need:

1 Baking sheet
1 1 large egg
1 1/2 cup of seasoned bread crumbs
1 cup of water to start
1/3 cup of grated cheese
2 pounds of ground meat (try and find a mix of veal/pork and beef, that always makes the best
combo)
Pepper
1 large mixing bowl

Pre-heat your oven to 375 degrees
Combine all ingredients about and start mixing with your hands until all of the ingredients are moistened and come together like the texture of a hamburger. The mixture should feel very soft and mushy. Pick up about 2 tablespoons of the meat and start to roll into a ball shape in the palm of your hand. If it DOES NOT feel really delicate, add more water. Continue shaping the meat into meatballs. Spray your baking sheet with non-stick spray. You can also opt to fry these, but this way is a bit more healthy.

Once all of the meatballs are on the baking sheet you can now put into the oven for about 30 minutes or until brown all around, turn the meatballs at the 15 minute mark.

Wine Recommendation: Hess Select ($22 - $25) or Ruffino Tan label ($15 - $17)

Tip - if you add to much water, that's ok! You can add in more bread crumbs.

Tip - for a fun addition to the dish, add in raisins to the meat mixture, it's a tradition in my family to have those added once in a while.

Bon Apetito!

Easy Appetizer - Fried Baby Artichoke Hearts

This appetizer always gets made in my house during any of the major holidays like Christmas or Easter, it's not the most healthy appetizer because it's fried, but it's a really quick tapas dish for entertaining and it's loved by all who love artichokes!
This dish will serve as many as 15 guests

What you will need:
2 bags of frozen artichoke hearts (defrosted). You can get the can type, but usually they are whole and not cut like the frozen kind are
Olive Oil
Salt
Pepper
Flour
6 eggs
1/2 cup of whole milk
1 cup of grated cheese (Pecorino Romano or Locatelli)
1 large skillet, deep fryer or frying pan

Prep time: 15 minutes

First you will need to make sure any excess water is drained from your artichokes. In a bowl, combine your flour, 2 tbsp of salt and 1 tblsp of pepper, mix with a fork. In another seperate bowl beat 6 eggs. Once that is complete, whisk in your milk and your cheese.

Get your frying pan or fryer ready by heating up your oil.

Now take an artichoke heart dip it in the flour first, covering it entirely in the flour, then drop in the egg, quickly coat the artichoke with the batter and then it's time (as long as the oil is very hot) to drop your artichoke in the oil. Repeat steps with all of the artichokes. They are done when the batter has turned a crispy brown color!

Tip - these are great on their own, but if you want to serve it with a dipping sauce that is recommended as well.

Bon Apetito!

Cool & Crisp Veggie Sandwich

There was a bakery close to where I went to college upstate New York, and they made THE MOST Delicious fresh breads. They also made delicious sandwiches. Being a vegetarian, I would always choose their veggie sandwich. Here's my take on an old favorite. This dish is a nice afternoon, sit in the back yard with some friends delight.

This dish will serve 4.

What you will need:

2 large Carrots
1 Packet of bean sprouts
1 cup of hummus
1 table spoon of mayo
4 slices of provolone cheese
4 slices of Munster cheese
1 large heirloom tomato or 2 small ones
1 small red onion
8 slices of Whole Oat or 7 grain bread

Wine Recommendation - Santa Margherita Pinot Grigio ($10-$12)

Preparation Time: 20 minutes, there isn't much cooking to do, it's all in the prep, so let's get started!

Wash and peel your carrots. Slice in half. Using a mandolin or any other slicer, start cutting the carrots into very thin slices. Wash your bean sprouts and use a salad spinner or dry cloth to take out the moisture. Put to the side. Combine Mayo and Hummus so that you get a creamy spread.
Slice your tomatoes and your red onion. Now it's time to put this together and make a sandwich.

You always want to put your cheese on first, on both slices of bread to start. Then add your hummus mixture on top of one slice of bread. This will ensure no sogginess. Add on your bean sprouts, carrots, tomatoes and onions. Put the other piece of bread that only has your cheese on top of the one with all of your ingredients and Voila! A healthy crisp, and delicious sandwich.

Tip - If you don't love cheese like I do, substitute with Turkey or use both!

Bon Apetito!

Ditalini with Peas in one Pot

This dish is super easy because it all gets done in one pot! So if you are like me and dread the clean up after a big meal, this is the ideal dish for you. And your family will love it!

You can also substitute the peas for cannelini beans (pasta fagioli)!

Preparation Time: 10 minutes

What you will need:

1 Medium sized pot
1 small onion
3 cloves of garlic
1/2 bag of frozen peas
2 small potatoes
1 small can of tomato sauce
1/2 cup olive oil
1 large celery stalk
Salt
Pepper
1 lb. ditalini (or any small shaped pasta ie. elbows)

5 cups of water
Optional ingredients:

Basil

1/2 cup grated cheese (locatelli or pecorino romano)

Wine Recommendation: La Crema Pinot Noir ($22 - $25)

Preparation: chop the onion, garlic and the celery stalk in chunks. Open your tomato sauce can, dice potatoes into small chunks.

Ok, let's get cooking:

Heat your pot on medium, pour in your olive oil. Once the oil is heated, throw in your celery, onions and garlic. let them get a light colored brown and then throw in your peas and potatoes. Stir and then cover for about 5 minutes. Uncover and pour in your tomato sauce and water. Add salt and pepper to taste and cover for about 20 minutes, checking occasionally because it will begin to boil. Add in your pasta choice, cover and let cook for another 10 minutes, stirring occasionally. The potato will bring a thickness to the dish and you should see a "pasty" looking pasta dish by the end! This is a great winter dish, but delicious anytime of the year. Add basil and grated cheese when you have completed cooking the dish & serve!

Tip - If the water evaporates before the pasta is fully cooked, don't be shy, add more water. Not too much, just enough to cover the pasta & cover.

Grilled Shrimp Over Mediterranean Salad

I needed something quick to cook and low cal to eat for my fiance tonite. Only 3 months till our wedding and we both want to look fantastic! I went to the supermarket and picked up 1/2 lb of Jumbo Wild Shrimp, and a Mediterranean inspired salad mix and created a delicious, easy to make dinner.

Preparation time: 10 minutes if you buy shrimp already de-veined. I didn't so my prep time was about 15 minutes.

What you will need:

1/2 lb of Wild Jumbo Shrimp (or any kind of shrimp) un-cooked, this should be about 7 shrimp
1/2 cup of lemon pepper marinade (you can find it in the condiment section
1/2 bag of Fresh Express Mediterranean salad mix (should come with Sweet Dijon Dressing,croutons and cubes of provolone cheese)
1 cup of grape tomatoes
1 cup of baby carrots
cast iron stove top grill ( I used ) or any type of grill appliance
2 whole Scallions
1 garlic clove

Wine Recommendations: Casa Lapostolle Sauvigon Blanc 2006 ($12 - $15)

Ok, let's get cooking:

This dish serves one
De-vein and rinse Shrimp through cold water, place in a mixing bowl along with the marinade. mince 1 garlic clove and chop 2 scallions, dark green ends as well, and drop into the mixing bowl. Put aside and let sit for at least 10 minutes to quickly marinate.

Wash your lettuce/tomatoes, and after spinning dry, place in a mixing bowl. Add your carrots, croutons/cheese and 1/2 of the dressing that comes with the bag. Toss well.

Start heating your grill, spraying some nonstick spray on it, and once it is hot, add your shrimp along with some of the scallions/garlic they have been marinating in. These only will need 3 minutes on each side.

Plate your salad and place your shrimp directly on top of the salad.

Tip - if you don't have Shrimp on hand, you can substitute with grilled chicken, same rules apply!


Bon Apetito!

Gina's Stuffed Pork

My sister Gina has this delicious recipe, most would deem a comfort food. This dish is best served with veggies and rice, but is already chock full of carbs and veggies so you may want to make a traditional garden salad instead. By the time you finish this dish you will have a whole pork loin stuffed with spinach and bread stuffing. It is so yummy!

This recipe will feed about 7 (depending on the size of the pork you buy)



What you will need:

1 whole Loin of Pork (about 3lbs)

1 bag Frozen or 4 bags of fresh Spinach

1 bag of Peppridge Farm Chicken or Pork flavored stuffing (any kind will do)

1 can of College Inn Low sodium chicken broth

3 Celery Stalks

1 stick of butter

1 whole onion (medium sized)

6 cloves of garlic

Olive Oil

Salt

Pepper

1 large bowl

Roasting Pan

Cooking string

2 Large Skillets

Wine Recommendation: Cakebread Cellars 'Napa Valley' Sauvignon Blanc 2006

Preparation Time: 10 - 15 minutes

Mince the onions, finely chop the celery for the stuffing. Set to the side. Chop the garlic as you like, either chunky or minced. That will be used for the Spinach. For your Loin of Pork, remove from the package and make an incision through the center so that you create a pocket, do not cut through the entire Loin, only about 3/4 of the way, starting the incision about 1/2 an inch from the end so a true pocket can be formed. I usually do this on a cutting board. Once that cut has been completed set to the side. Pre heat your oven to 425 degrees

Ok let's get cooking:

In one large skillet set your heat to medium and throw in your stick of butter, at the same time start heating your other skillet, lining that skillet with olive oil.

Once the butter has melted, throw in your minced onions and chopped celery. In the other skillet you should also be ready to throw in your garlic. Both will start to sizzle sizzle in about 4 minutes! Once you hear the sizzle on the skillet with garlic, throw in your spinach, either frozen or raw, and place a cover on top of the skillet so that the spinach will wilt. In your other skillet the onions and the celery should be soft enough and you can now add the can of chicken broth and the actual stuffing, cover that as well. You should be stirring each skillet occasionally. Add salt and pepper for taste on to both skillets.

After about 15 minutes the spinach should be done. After about 20 minutes, your stuffing should be done. In a large bowl combine both the spinach and the stuffing together. Mix well. Let this mixture cool down so that you can work easier with it, about 8 minutes.

Time to stuff the pork! Take your mixture and start stuffing inside of the incision area on the pork. Press down well so that it is packed together in there, make sure it is not seeping out the sides too much.

Tip - If there is any left over stuffing (all of it won't fit inside the pork), freeze it for filling in chicken or any other type of meat later in the week.

Take your cooking string and start closing up your pork. Depending on what size the pork is will depend on how much string you will need. Rub olive oil, salt and pepper all over the pork (top and bottom) once you have tied it up securely. Spray non stick spray in the roasting pan. Now place in your roasting pan. Do not cover.

The Pork is going to sear inside the oven for about 20 minutes, that's why we preheated the oven so high. After this time, bring the temp down to 375 degrees, add in about 1/2 cup of chicken broth and you can now cover the pork and let cook for about 1/2 an hour per lb. So in this case with a 3lb pork, you would cook for 2 hours.

You should check your pork occasionally to make sure there is enough moisture in the pan for cooking, if there isn't natural moisture being formed, add in a 1/2 cup of broth as needed.

Once cooked, remove from pan (onto a cutting board is best). Remove the string and start slicing, about a 1/2 an inch thick, ready to serve!

Bon Apetito!

Split Second Marinara Sauce

Each and every sunday my family cooks the same meal! Every once in a while we'll throw a curve ball and cook a turkey or throw in some steaks, but the one staple is always Macaroni with Sauce no matter what. My mom or dad will make the sauce starting real early in the morning and make it with the usual, brasiole, meatballs, pork etc, but not everyone has that kind of time. SOOO, how do you make a sauce in minutes? That's easy! And all you need are six ingredients.


This dish will serve at least 6 with 1 1/2 lbs of pasta. If you want to pour over Chicken or Eggplant or Lasagna, it will be enough for a full tray.

Ingredients:

2 Cans of Redpack Crushed Tomato Sauce (that's my familys' favorite)

Olive Oil

1 small onion

Pinch of sugar

4 Pinches of Salt

2 Pinches of Pepper

Medium sized pot

Optional: Basil and garlic

Wine Recommendation: Barolo 2003 (dry and earthy) ($27 - $33)

Preparation Time: 5 minutes

Slice Onions somewhat thin, put to the side. Open the cans of tomato sauce.

Ok, let's get cooking:

In a medium sized pot, pour in 1/2 cup of olive oil. Once the oil is heated (about 3 - 4 minutes) throw in your onions. Let them get a nice golden brown color and then you are ready to pour in your 2 cans of tomato sauce. Stir. Then add your sugar, salt and pepper. Cover and set to medium heat and let cook for about 25 minutes. You are done!

Tip - Always add your fresh herbs right before you serve the dish. So in this case, if you wanted to add in your basil, wait till the end for a high intense flavor from the herb.

Bon Apetito!

Baby Arugala Salad

I heard it turned to spring today in NY, I head back tomorrow morning from Florida so hopefully the temperature sticks!
I went to Whole Foods this past weekend in search for something refreshing and light to eat and stumbled upon Baby Arugula, which every time I hear that word "arugula" I can't help but imitate Steve Martin in "My blue heaven". My choice for dinner was to either pair it with a pasta or eat it raw, I chose the latter.

This dish will serve 2
Preparation Time: 10 minutes ( a bit longer if you prepare with meat)

What you will need:
1/2 Lemon
1 bunch of baby arugula
1 cup shaved pecorino romano (or really any type of yummy italian cheese)
1 heirloom tomato or a bunch of cherry tomatoes
2 pinches of salt
2 pinches of pepper
1 Anise bulb (Finocchio)
2 tablespoons of extra virgin olive oil
1 scallion stalk
1 large serving bowl

Wine Recommendation: Clos Du Bois Chardonnay 2006 ($12 - $18) or Hess Select Cabernet ($18 - $23)

Ok, let's get cooking:

Real Simple. Rinse the arugula, spin it dry and toss into the large serving bowl. After rinsing the Anise, chop julienne style, add to the salad bowl. Slice the tomato and add to the bowl. Chop the scallion and yes, add to the bowl. Squeeze the lemon so that only the juice sprays on top of the salad. Add the olive oil, salt and pepper. Mix all together really well and you are done! Just don't forget to add the Cheese... sliced, shaved or even sprinkled on, it makes no difference it's all delicious.

If you, unlike me, are a meat eater, feel free to grill some tuna or chicken and mix with this dish, after all, barbecue season is upon us!

Tip - If you don't have a salad spinner use a colander to drain the arugula and then drop in a dry cloth, pat dry.

Bon Apetito!

Linguine & Clams Marichiare Style

I'll start my first entry on this blog with my take on Linguine with Clams prepared Marichiare style. Being Napolitano, it is a dish that I grew up with & learned from my dad. What is Marichiare? It is a very light tomato sauce in it's simplest definition, usually prepared with fresh tomatoes vs pre-cooked.

With this semi-seafood hearty dish, one might immediately pair it with a white wine, but again, let the mood, time of day and weather outside dictate that!


Check out the recipe (serves 5) and some suggestions on what type of wine to pair this delicious dish with.

What you will need:

1 pound of Linguine (you can use spaghetti)
2 pounds of Little Neck Clams
1 cup of white wine (chardonnay or sauvignon blanc)
5 sprigs of parsley
6 cloves of garlic
1 pack of cherry tomatoes
Olive Oil
Salt/Pepper (red if you like it with a kick)
Saute Pan (big enough to fit all that linguine and clams)
Deep Pot to fit 1lb of Linguine

Wine Recommendations: Luna Di Luna Pinot Grigio 2003 ($15 - $20 a bottle) or Tiziano Chianti 2003 ($10 - $12 a bottle)

Preparation Time: 10 minutes

Start off by filling your deep pot with cold water, add a generous amount of salt to that water (about 1 table spoon, the more pasta, the more salt). Start the boiling process for the linguine.

Soak your clams in water and let sit for about 5 minutes so that the excess sand is released. If you have find that any of your clams are open, discard them immediately in the trash, those should not be eaten. Rinse Clams under cold water and put to the side.

Chop your garlic gloves any way you like to taste the garlic, big chunks or very fine, whatever! Throw the garlic in the hot oil.

Slice each of your cherry tomatoes in half.

OK let's get cooking:

Cooking Time: 20 minutes

Line your Saute Pan with Olive oil and start heating that up. Once it's hot, throw the chopped garlic in the pan. Once you've got a very light brown color on the garlic, you are ready to send in the tomatoes and the clams! You'll hear quite a sizzle, so be careful, oil may splatter. I usually immediately cover the saute pan at that point. after about 5 minutes or so, the clams should begin to open up and the tomatoes will begin to wilt. That's a good sign.

Lift your cover and pour in the white wine. Add 4 pinches of salt and about 2 pinches of pepper. by this time your water should be boiling and the linguine should be cooking. Be sure to stir the linguine once its in the water every 2 minutes or so.

How do you know when your linguine is cooked?

Tip - DO TRY THIS AT HOME - if the linguine sticks to your cupboard/cabinet, then it's done. I know this may sound nuts, but it works and you can wipe down your cabinet, no big deal! And yes you literally throw your linguine at the cabinet :)

Once the linguine is done, strain in a colander, make sure all the water is completely drained and toss the linguine into the saute pan, heat on low. Mix well, add the parsley and it is ready to be served!

Bon Apetito!

Welcome to my Blog

I have a lot of favorite dishes, depending on the time of year, the weather outside and of course what I'm craving at the moment! I also have favorite wines. And my taste in wine always depends on the mood I am in, and not exactly what I am eating (or not eating!). My blogging is centered around all of this and how food and wine have combined with some really interesting times with my friends and family.