Sausage and clam Carbonara

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Sausage and clam Carbonara

  • Servings: 4-6
  • Difficulty: Medium
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Let me first begin by wishing one and all a very Happy New Year and may the coming year be filled with nothing but joy and happiness.

I chose this recipe for this post as it is something I have never tried before and to be quite honest I’m not entirely sure I have ever had it before in a restaurant and so it seemed rather apropos to ring in the new year with something fresh and new.

You will notice that I have rated the difficulty for this one as “Medium” and the reason for that is there is a step that is kind of tricky and if it is not done correctly you will wind up with “scrambled egg” pasta.

Here’s how we do this one.

Shopping list:

  • One large package of Penne
  • Five Sun-dried Tomato Turkey sausage – cut into bite sized pieces
  • 20 Pasta clams – Scrubbed and de-bearded
  • Three tablespoons Extra Virgin Olive Oil
  • Three garlic cloves– crushed
  • Six Eggs
  • 12 ounces diced Pancetta
  • One medium Onion – diced
  • 3/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Parsley for garnish and colour

Putting it all together:

  1. Cook the Penne in a large pot of salted water until just al dente
  2. While the pasta is cooking heat the oil in a large sauce pan and add the onion and garlic cooking until the onion is translucent and the garlic has infused the oil
  3. Remove the garlic and discard
  4. Add the pancetta and sausage and cook until both are cooked through
  5. While the meat is cooking crack the eggs in a large mixing bowl along with the salt and pepper and beat well
  6. Add the Parmesan to the eggs and mix until well incorporated. Set aside
  7. Add the cooked pasta, along with a little of the pasta water, to the pancetta and sausage and mix well
  8. Take off the heat and allow to cool slightly, about five minutes.
  9. While the pasta is cooling steam the clams until open discarding any that don’t as they are dead
  10. Pour the egg  and cheese mixture over the pasta and blend until smooth. If the pasta is too hot the egg will scramble
  11. Plate the pasta and top with the clams and some parsley

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………..

                           Bon Appetit

Sweet Potato Pie

Sweet potato pie

  • Servings: 2 nine inch pies
  • Difficulty: easy
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For this recipe I decided to go back to the beginning and make the very first thing I ever learned to bake —- the iconic and oh so good sweet potato pie!

Now when I first heard about this dessert some 20 something years ago I thought “man people were nuts”… I mean really…. potatoes in a dessert? Well I tell you the very first bite had me hooked and the only sad part is I don’t make it nearly enough.

As you can see in the photo (Note to self: Get a different camera) the pie is lacking the one element my family and friends missed and that is whipped cream but seeing as how it was Thanksgiving and I was in the middle of doing about 18 other things I was forgiven. Maybe the next time.

Here’s how we do this one.

Shopping list:

  • 4 Large sweet potatoes – peeled and diced
  • 1 1/4 cups white sugar
  • 3/4 stick of melted butter
  • 2 eggs
  • 1 teaspoon real vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4  teaspoon ground ginger
  • 1 cup whole milk
  • 2 nine inch ready to bake pie crusts

Putting it all together:

  1. Boil the sweet potatoes until fork tender
  2. When cooled place the potatoes in a large mixing bowl
  3. Add the remaining ingredients except the milk
  4. Using a hand blender mix all the ingredients until smooth
  5. Add the milk and mix until incorporated
  6. Pour equal amounts of the sweet potato mix in the pie crusts
  7. Place in a 350 degree convection oven and bake for approximately 20 minutes or until a toothpick comes out of the middle clean
  8. Let cool and dig in

So there you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                              Bon Appetit

 

Fish and chips

  • Servings: ”4-6″
  • Difficulty: ”easy”
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In reading posts from other bloggers or food sites I often run across “This was my grandmothers recipe” or “I learned this one from my mother”. My grandmother died almost 40 years ago and I don’t ever remember her cooking anything and as far as I know my mom’s recipes have disappeared so I don’t have the ability to draw on either of those two for inspiration which is one of the reasons I started this blog in the first place… so My Kids would have “family” recipes to draw from should they so wish.

Now I know what you are going to say……. “How can something as simple as fish and chips become “your family recipe”  since it is such a basic straight forward recipe that everyone at one time or another has made? The answer to that is simply that any recipe can become your family recipe due to the twists and turns that you give it and so with the ones I have added to this basic of all fish and chips recipe it has become mine.  

Here’s how we do this one.

Shopping list:

  • 4 to 6 Sole fillets
  • 3 tablespoons Canola oil
  • 1/2 cup bread crumbs
  • 2 large eggs – whisked
  • 1 head of Cauliflower – leaves removed and cut into small pieces
  • 1 medium white onion- quartered
  • 4 peeled garlic cloves
  • 1/4 cup butter
  • 1/4 cup (more or less) heavy cream
  • 1 teaspoon each of: Salt,pepper,paprika,oregano,basil
  • 1 pound french fries- (I prefer fresh cut but didn’t have the time so I used frozen)

Putting it all together:

  1. Mix the bread crumbs, herbs and spices together making sure they are thoroughly blended and set aside
  2. Bake the french fries according to the package instructions
  3. In a large pot bring 2 inches of water to a boil
  4. Place the cauliflower, onion and garlic into a steamer and place, covered, over the boiling water
  5. Steam for approximately 15 minutes or until the cauliflower, onions and garlic are fork tender
  6. Put half the cauliflower mix into a food processor or blender along with one ladle full of the water
  7. Blend until smooth
  8. Add in the remaining cauliflower mix along with the butter and mix for about two minutes
  9. While the food processor is running add in the heavy cream until just incorporated
  10. Dredge the fish in the seasoned bread crumbs, put in the egg wash and then back in the bread crumbs
  11. Heat the Canola oil in a fry pan and fry the fish until golden brown on both sides. About four minutes depending on the thickness of the fish
  12. Place the cauliflower puree on one side of the plate, lay the fish on the puree and the french fries beside
  13. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

Bon Appetit

 

 

 

Frittata

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With the new job taking up 10 hours a day of my time I find I’m resorting, more and more, to my bag of tricks for “simple but tasty” recipes that are also inexpensive and filling so it’s small wonder that this one fills both of those requirements.

The great thing about a Frittata is that you can throw literally anything you wish into it and as long as you bake it for the correct amount of time it should wind up being a dynamite dish. The other wonderful thing about it is that it can be served for breakfast, lunch or dinner.

Here’s my version.

Ingredients:

–         Six eggs

–         1 Large green pepper – diced

–         1 Medium white onion – diced

–         3 to 4 Dun dried tomatoes – reconstituted

–         1 Teaspoon salt

–         1 Teaspoon fresh ground pepper

–         2 Minced garlic cloves

–         ½ Cup chopped spinach

–         3 Strips of bacon – rough chopped (if you really want to throw a twist into this then substitute Pancetta for the bacon)

–         Three to four slices of Medium cheddar cheese

Method:

–         Pre heat your oven to 350 degrees

–         While the oven is heating up re- constitute your Sun Dried Tomatoes – simply soak them in hot water for approximately twenty minutes and then rough chop

–         In a large non- reactive bowl mix ALL the ingredients together

–         Pour the Frittata mix into a 12 inch stick proof, oven proof skillet (make sure the skillet is deep enough to handle the mix without spilling over)

–         Pop the skillet into the oven for approximately 30 minutes and bake

–         Check after 30 minutes and if the Frittata does not appear to be done then leave a little while longer

I usually cut and serve mine straight from the skillet as it makes clean up that much easier. Also try this with some nice French bread and Garlic butter.

So there you have it another “tasty but simple” dish.

Until next time…….

Bon Appetite

Corned beef hash

Dreamstime photo

 

 

This is one of those dishes that people really only think of as a breakfast item but in fact is one that is extremely versatile as well as very inexpensive and can be served morning, noon or night.

If you are like me I have neither the time nor the space to pickle my own Brisket and wind up with scratch made Corned Beef so this is one of those rare moments when I will use— gasp—- pre packaged food.

Ingredients:

  •       2 -12 ounce Cans Corned Beef
  •          2 -18 Ounce cans of diced potatoes
  •          2- 8 ounce cans of mushrooms
  •          1 Medium white onion diced
  •          3 or 4 healthy dashes of Worcestershire sauce
  •          2 Garlic cloves minced
  •          3 to 4 tablespoons of Olive oil
  •          Pepper to taste
  •          4 Eggs

Method:

  •          Heat the oil in a large non- stick pan
  •          Add the potatoes and sauté over medium high heat until they are crispy and just about fork tender
  •          Add in the onions, mushrooms and garlic and continue to sauté until the onions start to become translucent – about 4 minutes
  •          Break up the Corned Beef and mix it very well with the rest of the ingredients
  •          Mix in the Worcestershire sauce and the pepper.
  •          While the Corned Beef mixture is cooking fry or poach your eggs.
  •          When the eggs are finished spoon some of the Corned Beef onto a plate, top with an egg and enjoy. If you feel ambitious you can also toast some bread to have with the meal. I should also point out that I don’t add Salt because           the Corned Beef is rather salty to begin with.

Now the reason I mentioned that this was an inexpensive dish to make is because when I used to make it the total cost was under $15.00  and it fed four of us.

So I hope the next time you want something “simple but tasty” that also is inexpensive you will give this one a try. Oh and my thanks to Dreamstime for the awesome photo.

Until next time……..

                              Bon Appetit