This was…wonderful. Wait, I’m getting a little emotional. Hold on. Okay. I’m fine now. This recipe is from a cookbook that I’ve had for six years and have never made anything out of before. And now I’ve made this and I’m planning my dish for Cookbook Challenge4 to be from this book too. Why, it’s Intercourses: An Aphrodisiac Cookbook and it’s full of pretty, sexy photos of half naked people wearing vegetables/nuts/shellfish/fruit/other as clothes (or using as props! whee!) and decadent, luscious recipes.
I’m not quite sure how in the mood a heavy sauce (by the way, I lightened it up with half and half instead of cream) and asparagus would put a person, but hey, it was a really delicious bowl of pasta all the same.
Pasta with Chicken, Asparagus & Gorgonzola:
1/2 pound fresh asparagus, cleaned and trimmed
8 ounces pasta — I used orecchiette (little ear pasta, but rigatoni, fusilli or even linguine would work well)
1 tbsp butter
1 big breast or 2 small chicken breasts, cut into bite-sized pieces
3/4 cup half-and-half or cream
red pepper flakes to taste
1 shallot, finely diced
dash of nutmeg
2 oz Gorgonzola cheese, crumbled
1 tbsp fresh tarragon
1/4 cup toasted walnuts
salt & pepper
Optional: Parmesan . . . → Read More: Sexy Pasta with Chicken, Asparagus & Gorgonzola
Really, it’s just an excuse to post these tuna photos. jwa and I had a wonderful dinner of seared tuna, cucumber slaw and (this time) sesame noodles with bell pepper and shitake mushrooms not too long ago. The original tuna and cucumber recipes are here, which is exactly what I did for this dinner. We try to have seared tuna about once a month or so because it is so tasty.
They are very easy. So easy, I’m just going to list everything out in paragraph form and not even like a recipe. Anarchy! Find yourself some udon or soba noodles — even spaghetti would work in a pinch. Cook them in boiling water, add a few broccoli florets about 4 minutes before the noodles are done.
Meanwhile, sauté bell pepper strips and sliced shitake mushrooms in a little vegetable or peanut oil. Add the noodles and broccoli when done and toss with a bit of sesame oil. Add some soy sauce, fresh, minced ginger and some sesame seeds. Garnish with cilantro leaves. Taste and adjust soy, oil and possibly add a little salt if needed.
This is also an excuse to rave about . . . → Read More: It’s a Rerun! Tuna! Get a Fork!
We love brunch. And I enjoy making brunch every so often. Mostly egg dishes, breakfast potatoes, English muffins and mimosas. Oh, don’t forget the mimosas! But, I like to make frittatas sometimes just because they’re fun — I get to stick my ovenproof pan in the oven. If you don’t have an ovenproof pan you don’t really need one. It can easily be made on the stove top. That’s the way I used to make them all through grad school and until pretty recently, actually.
For this frittata, I used cremini and shitake mushrooms, red bell pepper, goat cheese and fresh thyme. Our finished frittata wedges were accompanied with pepper bacon (!), scones and freshly pressed Stumptown coffee.
Mushroom, Thyme & Goat Cheese Frittata:
3-4 small potatoes (red new potatoes work well, so did little purple potatoes)
8 cremini mushrooms, sliced
8 shitake mushrooms, sliced
1 red bell pepper, diced or julienned
1/4 tsp dried thyme
1/2 small onion, diced
2 cloves garlic
2 tbsp olive oil
3 oz goat cheese
1 tsp Dijon mustard
salt and pepper
Preheat oven to 400.
Whisk eggs in a bowl with the Dijon mustard and a little salt and pepper.
Slice the potatoes thinly, about 1/4 of an inch . . . → Read More: Brunch or Dinner: Mushroom, Thyme & Goat Cheese Frittata
Yep, Little Big Head herself! Taking a break at work to scroll through the Powell’s calendar and I see:
Giada De Laurentiis
Thursday April, 27th, 7:00PM Powell’s Books for Home & Garden, 3723 SE Hawthorne…cool. I am a little frightened of her teeth but I like her food just fine.
Now, back to . . . → Read More: Giada De Laurentiis Coming to Powells in April
I tried brussel sprouts for the first time last Fall or there about. I never knew what to make of them before but jwa said they were good. I belived him. Then I found a recipe that called for braising the sprouts with butter, stock and garlic.
Hey! I like butter, stock and garlic! I decided to give it a whirl. Since then, braised brussel sprouts have become a much requested vegetable around here. We like those so much that I decided to try making them another way.
This recipe is from Ina Garten, the Barefoot Contessa. I was watching that Chefography program on Food Network a while ago and was surprised to learn that Ina used to be a White House budget analyst. But, then she moved to the Hampton’s and became fabulous.
Anyway, here is the recipe, from The Barefoot Contessa Cookbook.
Roasted Brussel Sprouts:
1 1/2 pounds brussel sprouts
3 tbsp extra-virgin olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat oven to 400 degrees.
Cut the ends off the sprouts and peel away any top yellow leaves. If your sprouts all look tight and green, just attend to the ends. If your sprouts . . . → Read More: Mmmmm Mmmmmm Brussel Sprouts