Fresh Spring Pasta Fix

Today was a beautiful day in North Fork, New York. It was a clear, sunny day that was mild with that familiar spring chill that still remains. We accomplished so much in the yard, while still relaxing all day. We replanted all of our vegetables and herbs to raised beds and planters; sampled some of the herbs such as oregano and mint (they were delicious!); and set up our picnic table area with miniature lantern lights and a tablecloth.

All day I seemed to think about a fresh style pasta with vegetables for dinner. So, my husband and I swung through the grocery store. We picked up asparagus, a block of Italian Sharp cheese, prosciutto and fresh baked Italian bread. Thus, through Roger's idea and my cooking, we created Spring Penne Pasta.

Spring Penne Pasta

1 pound of asparagus, chopped into fourths

1/4 pound prosciutto, sliced into thin pieces

1/2 block of Italian Sharp cheese, finely grated

2 garlic cloves, crushed

2 tbsp butter

1 pound whole wheat penne

Extra virgin olive oil, drizzle

Pinch sea salt

Pinch ground pepper

1. Sautee the butter and garlic in a large pan with asparagus. Cook until pieces turn bright green, then turn heat down and add slices of prosciutto. Add sea salt and pepper. Cover and turn heat to low.
2. Boil pasta al dente style. Strain penne and pour into large pasta bowl. Then add the asparagus and meat mixture. Stir together. Drizzle olive oil then sprinkle in half of the grated cheese. Begin to blend so cheese melts throughout.
3. Finish by sprinkling rest of greeted sharp cheese on top of the pasta and serve with Italian bread...and of course a red wine!
4. My wine pairing recommendation would be for a bold red blend that includes Cabernet Franc and/or a Malbec since the meat adds a salty zing and the cheese is sharp. You should complement those flavors and give the dish a wine that can stand up to the asparagus as well.

This recipe is perfect for the time of year. We are all looking for something that is a bit lighter than the pasta sauces we enjoy in the cold weather. This packs flavor with the satisfying pasta without weighing it down with a sauce. For those of you who crave the spicy and salty, add more meat.

Remember: Follow your instincts, listen to your cravings and have fun creating!

Gather 'round the Campfire

The adventure of food and wine encompasses so many elements: spicy seasonings, succulent meats, decadent sauces and bold wines. But how about the most basic of ingredients?

Tonight will not be about searing or glazing, pairing or prepping. This evening, as the wind has finally calmed on the North Fork, we will gather around a blazing campfire, roast hot dogs on a stick, enjoy a batch of cheesy macaroni, and rest our glasses on rocks and tree stumps. Getting back to basics in the most simple of ways, is just what is needed for all of us sometimes.

Nature plays a significant role in helping us achieve some R&R, appreciate the work of the day and the delicious bounty that we enjoy. I truly love the experiences from the spectrum of dining atmospheres from the five star Zagat-rated locations to the open air, starry setting of our own backyard around a campfire.

Inspired Tacos

When we were little, we watched our moms, dads and grandmothers throwing together different foods and colorful things from little jars into a sizzling pan or even a giant metal pot. It always looked so easy. I used to love copying them and playing with food. I would sneak into the kitchen early in the morning and put together my own strange combinations in hopes that I would come up with some brilliant new "thing" that everyone would love to eat. It was always terrible.

Now, I have flashbacks sometimes when I'm in the kitchen and imagine that I look much like my dad and grandmother did. The only difference is, I really am just throwing things together without a clue...most of the time anyway. One of my accidental experiments combining some spices, vegetables and even canned goods turned out to be totally delicious tacos.

I have to admit that Food & Wine Magazine inspired me once again with their May 2010 issue featuring a special taco section. I could taste the tacos when I was reading it however, I chose not to make any of the recipes in the magazine. This evening I made my own recipe for Turkey and Black Bean Soft Tacos. This wasn't the first time that I tried to make my own sauce but I think I have a house-favorite now when we crave Mexican.

Turkey and Black Bean Soft Tacos

• 1 pound lean ground turkey
• 1/2 yellow onion, diced (half for the pan and half for topping)
• 1 can of black beans
• 1 sm. can of fire roasted diced tomatoes
• 1/2 fresh tomato, diced (for topping)
• Iceburg lettuce, 1/4 - 1/2 shredded (for topping)
• Shredded 3-cheese blend
• Newman's Own peach salsa
• Sour cream
• Cumin
• Red Hot
• Salt
• Garlic powder
• Cayenne pepper seasoning
• Fajita sized white flour tortillas

1. Brown the ground turkey in a deep skillet with a drizzle of olive oil and the diced onions.
2. Begin to flavor the meat with cumin, Red Hot, salt, cayenne pepper and garlic powder. I am very generous with the cumin and the Red Hot and light on the salt, cayenne and garlic.
3. When turkey is cooked, pour in the can of fire roasted diced tomatoes and the can of black beans and stir in well. Add a few shakes more of cumin and a pinch of salt.
4. Let simmer for about 5 minutes on a lower heat, then add 3 tablespoons of the peach salsa and blend. Cover and let bubble, reducing for another 2 minutes.
5. Turn heat off and add the finishing touch by sprinkling a handful of shredded cheese on the top.
6. Serve out of the skillet onto warmed tortillas and build your own personal taco with the other toppings of onion, lettuce, tomato, shredded cheese, sour cream and additional salsa if desired. Serve with blue corn chips and you have a fun taco meal!

Too bad I didn't make this one for Cinco de Mayo. Oh well, we'll have to just make Tuesday a celebration anyway.

Tabletop Tip: Beach Glass

All of those who have been reading my blog will know that I am obsessed with candles. Flames set the mood at any table. Here's an idea for your dinner (or luncheon) atmosphere as we move into the season of the beach.

Brighten up the overall ambiance of your meal with a hurricane glass or bowl full of pastel colored beach glass intermixed with pebbles and sand. Are you a hands-on crafter? Well, you could head on down to the nearest beach with a bucket or you can do what I did and visit Michael's.

I picked up a bag of pink and white crystal-like beach glass, that is created in all different shapes and sizes to maintain its authentic look. I also purchased a bag of white sand and cream colored pebbles. I poured them in layers into a hurricane glass as well as the (above) decorative wine glass candleholder then placed a candle in the center. The wine glass had a round ivory candle and the hurricane had an ivory taper.

Centerpieces are one of the most important features on my table and among dinner parties. The cuisine is always the main focus, but the table is a close second to ensuring that we capture the feeling we are after.

Mother's Day Luncheon

Happy Mother's Day to all moms out there. What a perfect day for a relaxing lunch, a fresh menu and great company! I'm just winding down now from a luncheon party that I hosted at our home. I invited my mother, grandmother, sister and her family. The day started early with prepping and worked out to be quite relaxing having only six at the table. I'm pleased with the way my courses turned out and they received rave reviews. Apparently I chose wisely since I knew my mom would appreciate a healthy dish, and everyone would love something new. The wine pairing couldn't have been more perfect as well. Here is my menu:

• Creamy smoked salmon-stuffed cucumbers (recipe below)
• Cranberry cheddar with dried cranberries and crackers
• Mimosas
• Cod and spinach packets topped with buttery bread crumbs
• Toasted pine nut couscous
• Raphael's new 2009 Riesling
• Chocolate/Vanilla ice cream roll
• Keurig coffee varieties

The smoked salmon cucumbers were really fun to make and was a unique twist on the flavors we love in Philadelphia Sushi rolls only using smoked salmon or lox inside English cucumber cups. I have to share this recipe as I think it would be a great summer party menu item for everyone.

Creamy smoked salmon-stuffed cucumbers

• 2 unpeeled English hothouse cucumbers
• 1 (8oz) container of soft cream cheese
• 1 (8oz) container of sour cream
• 1 package (3 oz) of lox or smoked salmon, chopped into small pieces
• 1 shallot, finely chopped
• 2 tablespoons lemon juice
• Dill for garnish

1. Cut off ends of cucumbers, create strips on the sides with a zester or vegetable peeler. Cut each cucumber into 2 inch pieces. Scoop out seeds and two-thirds flesh from each round.


2. For filling: combine cream cheese and sour cream. Stir in salmon, shallot, lemon juice and a pinch of salt and pepper. Transfer filling to pastry bag fitted with a large star tip. Pipe filling into cucumber cups. Garnish with dill.

Raphael's 2009 Riesling (their first release of the Riesling varietal) is a wine you must try this summer! Especially paired with the refreshing combination of the cucumbers and with the main seafood course. The wine is crisp with citrus notes and a tart finish. This food friendly white is an exciting match.

May the breeze of the fast-approaching summer inspire you! Adventure Girl - out.

Chillin' & Grillin'

'Tis the season for the warmth of the summer sun, the constant scent of suntan lotion, ice cold beverages and a hot grill. The month of May has begun with mild weather that instills nostalgic emotions and excitement in all of us.

My husband and I have our first season with a gas grill as well as a charcoal Weber. We plan on using both of them often. As a special tribute to the barbecue, and the delicious fare we create over the hot coals and flaming grates, I debut my grilling feature of What's Cookin' called Chillin' & Grillin'. Look for ideas on marinades and seasonings as well as unique main courses for the grill-top. I'll be gathering input from everyone that has ever played the role of grill-master.

The first Chillin' & Grillin' is all about our very flavorful chicken dinner. Thanks to my good friend and colleague, Chef Joe Vergari, our dinner was the most tender and bold grilled chicken meals that I've ever tasted. Chef Joe shared some special ingredients with me and here's what we created:

• Grilled chicken breast with fresh lemongrass and thyme, also marinaded in a garlic olive oil
• Onions and green peppers sliced into thick rings and grilled on a vegetable grate over the gas grill
• Served with Mediterranean couscous on the side
• Paired with a bold, rich Cabernet Franc

The few but powerful herbs and seasonings are the key to this dish. The other important tip from Chef Joe is the cook time. Chicken is often overcooked on the barbecue. It only took about 3 minutes on each side over the hottest part of the grill.

Let's all kick-off this grilling season and enjoy the juicy results. For now, signing off after Chillin' & Grillin'!

Fresher Style: Goat Cheese and Spinach Pizza

It is early Monday morning on the North Fork. The atmosphere is dark and rainy. My weekend has been very busy and the last thing I can think of doing when I get home is making a homemade meal. At 7:00 a.m. one doesn't know what they will feel like eating at 6:30 p.m., however I happen to know a favorite that I can re-make fresh from home instead of reaching into the Stop & Shop freezer - Goat Cheese and Spinach pizza.

Our house loves the frozen pizza from Stop & Shop but it is loaded with salt. We end up drinking huge glasses of water unable to quench our thirst afterwards. So, I've decided to build the yummy dish in a few inexpensive, simple steps.

Here's what I'm going to do:

1. Start with flatbread. It bakes perfectly in the oven and will be the best consistency with the goat cheese.
2. Build your pizza by spreading a layer of canned tomato sauce, seasoned with only garlic powder and onion powder. (Add salt if desired but the cheese and spinach will have salt.)
3. Then spread a very thin layer of shredded mozzarella cheese.
4. Sautee spinach with a small amount of olive oil and sea salt. Then, drain and place small finger-fuls strategically around the pizza.
5. Cut plum tomatoes into small slices and place.
6. Lastly, slice medium-thick chunks of a plain goat cheese log and space out around the flatbread pizza.
7. Bake in the oven at 425 for about 7-8 minutes.

These pizzas will be personal sized so repeat accordingly. You may need more than one per person.

These should be delicious and a quick fix for a Monday evening dinnertime. The heated goat cheese chunks are so delicious on the warm flatbread with the sauteed spinach.

For the wine pairing portion, I would recommend a cabernet franc or a medium-bodied red blend.

As always, I would love to hear your feedback if you end up trying this recipe or any other. Good luck making it through your Monday!