The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 50,000 views in 2012. If each view were a film, this blog would power 12 Film Festivals
I’m discovering more about myself and the journey continues. There will be food, but as you know, it isn’nt all about the food.
Walking the path…
Tags: cooking, designer pastas, farfalle, Food, garlic, Italian American, Italian cooking, Italian food, Italian sausage, main dish, mushrooms, Pasta, photography, pottery, recipe, Torino, Weeknight Dinners
Have you seen this beautiful Farfalle pasta by Torino? I was shopping at World Market’s Cost Plus, when this jumped out at me! Look at the beautiful colors.
It cost more than what I like to spend on pasta, but I couldn’t pass this up. They call it “designer” pasta. I’m not into designer fashion, but apparently I’m a sucker for designer pastas now.
The recipe on the back of the box made my final decision. It’s SO simple to make and it tastes so fresh and earthy!
Farfalle with Mushrooms and Sausages
Adapted from Torino pasta recipe
8.8 ounce farfalle pasta
6 ounce mushrooms (possibly porcini or 2 ounce dry porcini put in water to soften for 2-3 hours)- I used a package of wild Italian mushrooms I found at World Market
6 oz fresh sweet sausage-I used Italian sausage from Whole Foods
5 oz white wine
1/4 white onion
1/2 clove garlic- I used whole
1 oz extra virgin olive oil
2 oz light cream — I used whole milk
3 oz grated pecorino or parmesan cheese- I used both
pepper and salt to taste
In a skillet, sautee x-tra virgin olive oil with garlic and onion–finely chopped. Add the sausage without skin, and cook for 5 minutes to color. Add the mushrooms and cook slowly and add the white wine. When it looks ready, add the salt and pepper and light cream.
Cook the pasta al dente in plenty of salted water. Drain pasta and place in the sauce skillet mix on top of stove for 2 minutes and then serve with cheese.
The mushrooms are SO earthy!
I served it with chardonnay
Simple enough for a weeknight meal, and flavorful enough to impress company.
Tags: angelnina, angelnina's cottage, baking, cooking, ethnic, flowers, Food, gardening, gnome, Greek food, photography, phyllo, recipe, spanakopita, spanokopita, spinach, spinach pie, tulip, vegetable garden, Vegetarian
Spanakopita or Spinach Pie
Adapted from a recipe posted online–years ago–by Jack Roemer
14 Phyllo Pastry sheets
2 cloves garlic, crushed
4 Tbsp olive oil + 4 Tbsp melted butter
spray olive oil
40 ounces frozen spinach, chopped OR 2 – 16oz pack
1/2 cup chopped fresh Italian(flat leaf) parsley
1/4 cup chopped sweet onion
3 Tbsp fresh chopped dill
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp pepper
1 cup cottage cheese –I use lowfat
6 ounces feta cheese, crumbled
a light sprinkling of white wine vinegar- approx 2 tsp
Thaw and drain the 2- 16oz packages of spinach.
Crush the garlic and drop into the olive oil and butter. Set aside.
To make the filling, squeeze the spinach between your hands to remove most of
the liquid. Place in a bowl or in a food processor. Add the parsley, onions,
dill, nutmeg, salt and pepper. Stir in the cottage cheese, egg and
feta. –NOTE- I do it all in the processor except for the feta. — Combine well. Lightly coat a 9 x 13 inch baking dish with nonstick cooking spray.
Lay one sheet of phyllo in the bottom of the dish and drape the edges overthe
sides of the dish. Spray lightly with cooking spray and cover with another sheet of phyllo dough. Brush that sheet with the garlic-olive oil mixture.
Layer a total of four sheets, coating each alternately with nonstick cooking spray and olive oil. Spread half the filling over the prepared phyllo dough. Lay another sheet of dough over the filling and coat lightly with cooking spray. Lay down another sheet and lightly coat with olive oil mixture. Continue alternating spray and olive oil for a total of four
sheets. Layer remaining spinach filling on dough. Sprinkle on the vinegar-as evenly as possible.
Continue layering phyllo dough over the filling, spraying the first sheet and alternately brushing with olive oil and spraying subsequent sheets. The last layer has 6 sheets.
When finished, brush the surface with olive oil mixture and roll the edges of the doughin ward to create an attractive rim around the outside. Score the surface with a sharp knife into 12 portions.
Preheat oven to 325 degrees F. Bake for 40 minutes until golden. I turn on the broiler at this point for 1-2 minutes (keep pan in center of oven) WATCH IT, or you will burn the top layer! Allow to cool 10 minutes before serving. Makes 12 portions.
Test kitchen notes: Phyllo means “leaf” in Greek. The dough is usually available in the frozen food section of most supermarkets or in Greek or Middle Eastern markets. For best results, allow dough to defrost overnight in the refrigerator. Keep it covered with wax paper and a damp towel while making pie.
The Gardens in April and Early May
I’ve decided to post my gardens once a month. I want to document the stages of growth.
This is the time of year I start to get excited about gardening. I love my flowers, but I especially love the vegetable and herb gardens.
That said, I planted an assortment of flowers from seed this year. I rarely do this, but my cousin , MaryAnne, who lives in upstate New York, sent me seeds from her own flower gardens and a packet of Honey Bear Sunflower seeds, which means I might have a new passion. I’ll post on those as soon as the seeds germinate.
The terracotta pot above is my husband’s great find. It is from Mexico, and I thought a few coral colored begonias, double pink impatiens, along with a few chicks from my Hens and Chicks plants, would look lovely in this pot.
The portable greenhouse is filled with starts and seedlings:
Tomatoes, cucumbers, pumpkins, artichoke, basil, and squash are waiting to go under the cloche of the front gardens.
Flowering seeds are in their little seed pots too.
As you can see, the backyard garden has plenty of cool weather plants:
lettuce, radish, beets, onions, spicy mixed lettuces, carrots, broccoli, and several herbs.
Tags: baking, birthday party, cake, chocolate, chocolate bundt cake, chocolate cake, cooking, dog, dog party, Food, low fat choclate glaze, low fat ganache, pet party, recipe, yorkie
I’ve been out of commission for a while. Back surgery. Needless to say, before my surgery I was a bit stressed. Rather than lie around and worry about the outcome, I decided to do something cheerful. My little dog, Giovanni, turned 6 years old on March 1st. What better way to cheer myself than to throw a party?
Yes, I know I’m running the risk of being labeled “Crazy Dog Lady”. I’ve been called worse names than that, so I set out to give Giovanni a party. I invited a few close girlfriends and family members.
I baked a chocolate bundt cake, and Mark made a huge pot of his famous Turkey Chili.
Giovanni’s party invitation was posted on Face Book because everybody seems to check their Face Book page more often than their telephone messages. The invitation made it clear that this wasn’t going to be one of those “do gooder” parties where people tell you not to bring a gift. I mean, a dog’s life is limited and this boy loves a new toy.
I was expecting people to tease me, but instead I was a little taken aback by how quickly people replied to the invitation, and everybody sounded so excited.
“We wouldn’t miss it!”
“We’ll be bringing more than one gift!”
“OH! Can’t wait to see little Gio!”
Maybe dog really is man’s best friend. All of a sudden I realized how much power I have as the owner of a cute little dog that my friends and family seem to adore. What if I told people Giovanni is now into Le Creuset cookware? It’s possible, right?
Some of the guests arrived with fancy decorated gift bags filled with tissue wrapped toys and dog apparel. A few others just kept the toy in the store bag–Gio didn’t care. He isn’t picky. Toys that squeak, chew toys, soft fur covered toys, fancy doggy sweaters, and then some!
It was all going swimmingly, until….
Giovanni looked more excited than I had ever seen him before. He had opened every single gift—all 19 of them. Yes, that’s right, 19 toys! I never knew squeakers could be so loud.
I thought I was going to have a nervous breakdown. We all sat in chairs circling the panicky, shaking, drooling, panting, now extremely hyper-active Giovanni!
He was out of control and looked like he was going to pass out at any minute. Giovanni was now the center of our Universe, and he knew it. This was just too much for a little five pound pooch. When I saw his eyes start to roll back into his head, I moved the party guests into the dining room for dinner and tried to hide a few of his toys .
Greedy boy that he is, he followed me staring longingly at each “hiding place” I stuffed a toy in. He glared at me with his piercing brown eyes. I knew he was asking, “Whose party is this anyway?”
People, this went on for days, until Mark finally hid the toys in the garage. I was happy to make Mark the heavy.
The chili was a hit, the cake was a huge success, and when the guests left, I felt as though I had just thrown a party for a very spoiled toddler. I was exhausted. We went to bed early that night.
I’m four weeks out of surgery. Still recovering from the back surgery itself, but doctor could not remove cyst because it is inside the spinal nerve. He removed some bone and stitched me back together. In my heart of hearts, I believe all will be well.
CLICK BELOW TO CONTINUE TO RECIPE FOR BUNDT CAKE
Tags: baking, banana, banana blueberry bread, banana bread, blueberry, cooking, Food, healthy, light, low fat, lowfat, pecans, photography, raspberry, recipe, sweet breads
Quick post to share a wonderful recipe I found online. With only 3 Tbsp of oil in 2 loaves, I thought for sure this would be too dry, but it wasn’t! I did add an extra banana that I had frozen. I only had a cup of blueberries, so I threw in a cup of raspberries. I forgot to add the pecans to the batter, so I spread them over the top and pushed them down a little.
They baked much faster than the time in this recipe, so check them super early
Delicious! Lowfat! YUM!
Keep in mind I made several changes and you can find them
behind the cut, so click below to see mine…
Tags: aromatic rice, bok choy, Bok choy with garlic oil, cooking, dinner, five-spice chicken, five-spice roast chicken, Food, Recipes, rice, roast chicken, roasted chicken, steaming, Tom Douglas, Tom's Big Dinners, vegetables
This may very well be my favorite roasted chicken. Make this one for company–they will love you! The first time I ate Five-Spice Roast Chicken was at my son’s apartment about a year ago. It was moist and very flavorful. I was so impressed that I wanted to make it myself.
Prepare the five-spice paste a day ahead and allow your chicken to sit in the fridge overnight. It’s worth the wait.
Five -Spice Roast Chicken
3 star anise
1/2 dried chipotle chile
1/2 cinnamon stick broken into 1/2″ pieces
2 tsp fennel seeds
1/4 tsp whole cloves
1/4 tsp hulled cardamom seeds
1 tbsp peeled and grated fresh ginger
1 Tbsp minced garlic
1/4 c firmly packed light brown sugar
1 Tbsp Kosher salt
1 tsp freshly ground black pepper 3 Tbsp peanut or vegetable oil
For the Chicken
1 whole chicken 3-31/2 lbs
1/4 orange cut into wedges, plus extra orange wedges for garnish
3 star anise
2 Tbsp unsalted butter or bacon fat, melted
To make the 5 spice paste:
put star anise, chile, cinnamon, fennel, cloves, and cardamom in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted pieces in a clean coffee or spice grinder/mill. Transfer the ground spices to a small bowl. Add the ginger, garlic, brown sugar, salt and pepper. Gradually add the oil, stirring with a wooden spoon to make a smooth paste.
Rinse chicken and dry completely with paper towels. With your hands, rub the paste all over the skin of the chicken. Set the chicken on a rack over a baking pan and place it uncovered in the fridge overnight.
The next day, preheat oven to 425 degrees. Place the quarter orange and star anise in the cavity of the chicken. Season with Kosher salt and place on a roasting pan. Line the pan with aluminum foil because paste will drip and burn. Using a bulb baster rather than a brush so as not to disturb the spice crust, baste the chicken with the melted butter or the bacon fat, and put in oven to roast.. Baste chicken with fat collecting at bottom every 20 minutes. The chicken is done when an instant read thermometer inserted in the thickest part of the thigh reads 175 degrees, and the juices run clear about 1 1/4 hours. Remove chicken from oven and allow to rest 10 minutes before carving.
Cut up chicken into 10 pieces, pile on a platter and garnish with extra orange wedges.
I served this with Tom Douglas’
Baby Bok Choy w/ Garlic Oil
1/2 orange cut into wedges
4 unpeeled fresh ginger coins
1 1/2 lbs baby bok choy sliced in half, or left whole if small
3 Tbsp vegetable or peanut oil
3 cloves garlic, thinky sliced
1 Tbsp soy sauce
Set up steamer, such as a large saucepan or wok with a Chinese bamboo steamer set over it. Put 2 cups water, the orange, and the ginger in the bottom of the steamer basket, cover, and steam until tender, 6-8 minutes.
A minute or two before the bok choy is tender, heat the oil in a saute pan over medium high heat. When the oil is hot, add the garlic and toast until light golden brown. Remove from heat.
Arrange the bok choy on a platter, cut sides up. Drizzle first with the hot garlic oil, then with the soy sauce.
Aromatic Steamed Rice
2 cups Japanese short-grain rice
1 stalk lemongrass
2 cups cold water
3 1/8-inch-thick coins of unpeeled fresh ginger, smashed with the side of a knife
3 star anise
Zest from 1 scrubbed orange (preferably large, wide strips cut with a vegetable peeler)
- Place raw rice in a fine-mesh strainer. Rinse under cold running water until water runs clear. Drain well.
- Smash the lemongrass stalk with the back of a knife; slice it thinly crosswise. Wrap it in a small piece of cheesecloth and tie in a bundle with kitchen twine.
- In a medium pot, combine the rice and water. Add the cheesecloth bundle to the pot, scatter the ginger, star anise, and zest over the top and bring to a boil over high heat. Reduce the heat, cover the pot and simmer gently until all the water is absorbed, about 20 minutes. Turn off the heat and leave covered for 5 to 10 minutes. Remove the lemongrass and other aromatics, fluff the rice with a fork and serve hot.