Bucatini all' Amatriciana

What a wonderful night!

I took a great class on the foods of Rome.  It was so informative and of course the food was FANTASTIC!  Were cooked for hours and were rewarded with a huge Roman feast!  The first course, or primi, was a wonderful salad.  The second course, or secondi, was a wonderful pasta.

This is what I've brought to you today.  It was so exciting using simple fresh ingredients that when put together are sooo tasty.  The flavors just burst in your mouth.  I felt like I was sitting in an outdoor cafe under the stars.  Dreaming of Rome...

I've actually been to Rome and the food there is simple, fresh, and perfect.  Take the pasta, it is not flooded with sauce and they serve you here in the states.  It is dredged simply with a sauce just to cover it and provide fresh flavor.

The key to this dish is to buy the freshest and best quality ingredients you can.  When you only use several ingredients each one must count.  This pasta is a typical dish served in the trattorias of Rome.  A simple sauce of onions, tomatoes, and pancetta that top bucatini pasta.  Bucatini is a thick spaghetti like noodle with a hole running through it.  If you can't find it, then just use spaghetti.  It's all good. 

Here we don't typically service pasta as a course.  It can be a complete main dish, or a side dish to chicken or beef.  However you choose to serve this the dish will turn out perfect!

Stay tuned for more "Roman" dishes.

Bucatini all' Amatriciana

serves 4-6

2 Tbs. olive oil
1/3 lb. pancetta, diced
1 yellow onion, thinly sliced
1 1/2 lb. ripe plum tomatoes, peeled, seeded
and diced, or 2 cups chopped canned plum
tomatoes
1/4 tsp. red pepper flakes
Salt, to taste
1 lb. dried bucatini or spaghetti
1/2 cup grated pecorino cheese 
1/4 cup toasted pine nuts

In a large sauté pan over medium heat, warm the olive oil and pancetta, stirring occasionally, until the pancetta renders some of its fat, about 3 minutes. Add the onion and sauté until softened, about 8 minutes. Add the tomatoes and red pepper flakes. Bring to a simmer, adjust the heat to maintain a simmer, and cook, uncovered, stirring occasionally, for 20 minutes, adding a little water if the sauce becomes too thick. Season with salt. Remove from the heat.

Bring a large pot of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. While the pasta is cooking, reheat the sauce gently over low heat.
Drain the pasta and return to the warm pot. Add the sauce and 1/4 cup of the pecorino cheese. Toss well. Divide among warmed dishes. Top with the remaining 1/4 cup cheese and toasted pine nuts, dividing it evenly. Serve immediately.

Adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home, by Janet Fletcher (Time-Life Books, 1998)

Bacon Egg Biscuit Sandwich

Who needs take out when you can this baby at home?

MGG loves to stop off at the golden arches for a quick breakfast whenever we travel.  He adores the convenience of a sausage muffin or an egg sandwich.  But sometimes you want to have a quick breakfast, one that you can take on the go, or not!

To surprise him I whipped up this little baby.  He was in heaven!  It was helpful to have made some homemade biscuits the day before so half the meal was already done.  You can find my recipe for fabulous biscuits right here.  

The rest is just as easy.  Cook up some bacon.  Make some scrambled eggs, add some American cheese and there you have it.  Put it all together and you can serve it hot, or wrap it to go.  MGG just loved them, he asked for two!

So next time you think of running to the local joint to grab a quick breakfast sandwich, try mine.  

Bacon Egg Biscuit Sandwich

serves 1

1 Biscuit, cut in half (homemade or store bought)
2 slices of bacon
2 eggs, beaten
dash of milk
salt & pepper
1 slice American cheese

In a small skillet cook the bacon until crisp.  Wipe skillet clean and heat over medium low heat.  Add 1/2 T butter to the pan to melt.  In a small bowl beat eggs and milk together until blended.  Add to the skillet and cook slowly, moving set eggs to the middle so the runny egg runs to the edges.  When almost set shape eggs into a small round disc about the size of your biscuit.  Add cheese and allow to melt.  

Heat the biscuit in the microwave or oven until warm.  Top bottom of biscuit with egg and two slices of bacon.  Top with top half of the biscuit.  Serve.

Father's Day Dinner: Steak!!!

I was lucky enough to spend 20 years with my father but sadly he is no longer here for me to celebrate him on Father's Day.

If he were I'd would make him a big juicy steak with all the trimmings, and we'd be sitting around having a few laughs!

You see, my father loved, loved steaks, and he loved to tell stories. Some outrageous stories for sure!  For the steaks, he loved big juicy T-Bones or nice cuts of New York steak...but truth be told he loved any kind of steak.  He sure loved the wonderful flavor of grilled beef and I'm right there with him!

I certainly would pull out all the stops and make him one of two of my favorite dishes.

Menu #1:

Teriyaki London Broil

Baked Potatoes

Steakhouse Salad

Hot Rolls

Or we would possibly make...

Menu #2

Grilled Flank Steak in Adobo Tomato Sauce

Oven Baked Steak Fries

Garden Salad

Hot Rolls

So Happy Father's Day to all! 
Here are both recipes for you to choose from:

Teriyaki London Broil

serves 6

2 1/2 - 3 lb London broil
1  bottle Organicville's Island Teriyaki sauce (or your favorite sauce)

Marinate the steak in a plastic bag using 1/2 of the bottle of sauce for 1-2 hours, turning occasionally.  Cook on a heated grill pan over medium heat for 12 minutes, turning once. Remove from pan and allow to rest on a cutting board for 10 minutes, tented with aluminum foil.

Slice steak against the grain on an angle.  Serve with your choice of side dishes.



Grilled Flank Steak in an Adobo Tomato Sauce

recipe adapted from Sandra Lee

serves 4

1 7oz. can chipotle peppers in adobo sauce
1 t tomato paste
1 1 1/2 lb flank steak
1 t salt
1/2 t pepper

In a small bowl place 2 tablespoons adobo sauce, reserving chipotle peppers and remaining sauce for another use.  Stir in tomato paste.

Heat grill pan over medium high heat.  Sprinkle steak with salt and pepper.  Cook steak for 8 minutes on each side for medium doneness.  Brush with adobo mixture during the last two minutes of cooking.  Let stand for 5 minutes before slicing.  Slice meat against the grain.