Pasta with Cauliflower

This is one of my signature dishes that seems to delight everyone. I served this recently for my Alumnae/i of the Sacred Heart Luncheon and I promised to post this on my blog ASAP.I served this with a second course of sliced tomatoes, finely diced red onions, crumbled gorgonzola cheese and basil. I drizzled it with a little olive oil and balsamic vinegar. We finished the meal off with Pesce Oreganato which is absolutely fabulous and I promise to share that next week. We are all going to Malta together in April for our International Convention and I can't wait!!!

Okay, ladies, here it is...

Now don't shy away just because there might be some little fish in the recipe!

You will never know! They completely dissolve when you cook them.

Pasta with Cauliflower

One head of cauliflower

1 finely diced onion

Olive oil to coat pan

3-4 anchovies

1/4 cup pine nuts

1/4 cup currants

1/2 cup of breadcrumbs

1 cup grated Romano cheese

(This is divided into two 1/2 cup portions)

1/4 cup Marsala wine

1/2 cup of water

1/4 cup of butter

1 pound of your favorite pasta

(I like the bucatini for this dish)

Break up the cauliflower into florets. Boil them until a fork pierces them easily. Take them out and save the water to boil the pasta in the same pan.

In another pan, saute the onion in the olive oil, add the anchovies and with a fork, mash them into the oil. They will dissolve rather quickly. Add the pine nuts and currants and saute for about a minute. Add the cooked cauliflower and sort of mash them with a fork until they break up into bite size portions. (If I am feeding the grandbabies, I practically mash them up and I usually eliminate the nuts as well) Sprinkle the mixture with the breadcrumbs and 1/2 cup Romano cheese. It should be a rather thick mixture. Now pour in the wine and the water and let it simmer on low for about a minute or two.

Now boil the pasta until it is al dente. Drain pasta and pour back into the pan. Mix in the butter and the remaining 1/2 cup of Romano cheese. Now add the cauliflower mixture.

If you want to add a little pepper, fine but you shouldn't need any salt with all of that cheese!

Oh and we can't forget dessert! I made Biscottis di marmellata di agrumi di arancia. Here's a peak at what they look like!

Go ahead! Try one of the recipes! What do you have to lose? If not NOW, then WHEN?

LIVE a little!

I'm ready for Fall!!!

Even if I do live in San Diego!!!

I know you're probably thinking, fer crying out loud!!! She lives in San Diego! Does she even OWN a wool coat? Yes, I doooooooo! I might not wear it but twice a year but I sure love it when I put it on! Our seasons just aren't as defined as the other parts of the USA but I can tell you, we have them and Fall is beautiful in San Diego.

I start to get excited when the weather dips below 80 degrees. Yup! The season is a changing! Summer is almost gone. For heaven's sake, I'll have a fire going if it dips into the 60's for sure! Now about the food...

Lentil soup, risotto with butternut squash, pasta with cauliflower, breaded meat casserole. Oh ya! I can't wait!!! For starters, try this out-of-the-ballpark risotto recipe. I think you'll agree with me that Fall is a DELICIOUS time of the year!!!

Risotto with Butternut Squash


This is a delicious meal in itself. You can use leftover squash or roast a fresh one. If you have some finicky eaters, puree some. Squash is loaded with nutrients and was once such an important part of the diet of the Native Americans that they buried it along with their dead to provide them nourishment on their final journey. They have hard protective skins that are so difficult to pierce but it gives them a long storage life of up to six months.

Ingredients1 small butternut squash (about 1 1/4 pounds)
1 tablespoons olive oil
1 teaspoon Herbs de Provence5 cups chicken broth1 medium onion, chopped (about 1 cup)4 large garlic cloves (diced fine)8 tablespoons butter1 3/4cup Arborio rice 1 cup white wine
1/2 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons cream
Preparation
Preheat oven to 450°F.
Halve squash lengthwise and discard seeds. Peel the squash and cut into small cubes. Season with olive oil, salt, pepper and Herbs de Provence. Place on cookie sheet. Bake squash in middle of oven, stirring diced squash once or twice until tender and browned lightly, 15 to 20 minutes.
In a saucepan bring broth to a simmer. You will need to keep it at a simmer as you add it to the risotto.
In a saucepan, melt butter over moderate heat. Add onion and garlic and cook until softened, stirring occasionally. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of the broth has been added. Stir in roasted squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 20 minutes. Stir in cheese and cream. Taste for salt and pepper. Serve immediately.

Pesce Spada from Solunto, Sicily!!!

The nice take on this delicious, elegant fish dinner is that you get 4 servings from a single cut of swordfish. Why? Because you have your fish monger slice it into 4 thin pieces so it is easier to roll up. (You can also freeze the swordfish and slice it yourself but do NOT use a mandoline. I tried it and it turned into mush.) Because it is stuffed, you have increased the bulk of the serving and you have cut your costs in half. NOT BAD for our economic situation right now!!!

Now go SPLURGE!!!

Pesce Spada

1 one inch piece of swordfish cut into 4 thin slices

2 tablespoons olive oil

2 tablespoons butter

1 finely diced onion

3 or 4 anchovies

2 tablespoons currants

2 tablespoons pine nuts

1/2 cup breadcrumbs

1/2 cup grated Romano cheese

radicchio leaves

Saute onions in olive oil and butter. Mash anchovies with a fork until they melt. Add the rest of ingredients up to cheese. Place a slice of swordfish on a piece of radicchio, salt and pepper fish and mound a heaping tablespoon or so onto fish. Wrap radicchio and fish with mound of breadcrumb mixture into a roll, secure with toothpick and saute in a little olive oil for a couple of minutes. This is fine just like this but I like to add my favorite tomato sauce. I usually have some leftover from Sunday dinner or I have some in the freezer. If you would like to have the sauce, pour it over the fish and let it braise for about 15 minutes. The radiccho will hold the fish in place just fine.

It doesn't get any easier than this!

Dessert Bruschetta Bar!

Dessert Bruschetta Bar!

I had so much fun serving this dessert to my family! The sky is the limit with what you can do with this! Start by cutting a baguette into about 30 slices. Spread some melted butter on top of each, then sprinkle with some sugar and bake at 350 degrees until lightly toasted, about 10 minutes. This can be done ahead and stored in an airtight container or freezer bag. Now comes the fun part! Get your favorite fruit and prepare it any way you like it and spread it on the toasted baguette slice! Have some creamy spreads like masarpone cheese and Nutella chocolate spread to smear on the bruschetta before you top it off with the fruit. Then have some toppers after you put the fruit on. Chopped candied pecans or walnuts work great.

For hints, try some of my family's favorites!

Sliced fresh strawberries with a splash of Grand Marnier and orange zest. Grilled apricots. Grilled figs. Sliced grilled pineapple (then chop it into small pieces) with just a tinge of rum. Sauteed mango or papaya with brown sugar. Sliced kiwis. Fresh raspberries and blackberries.

Now think of something that I haven't mentioned and create your own dessert!

Now pour yourself a glass of SOMETHING and enjoy your day!!!

Gerry cooks up Ahi from Kauai!

Ahi from Hawaii, actually Kauai!

(Turn off my music down on the right so you can hear me speaking)

You're going to love this easy and exceptionally delicious meal! Make sure you buy sushi grade ahi (tuna) for best results. My link on the side will show you the wonderful hotel where we stayed. The name of the restaurant where Chef Ken works is called, "Tidepools" and is fabulous!

Enjoy!

Seared Ahi Tuna

#2 (6-7 ounce) filets of Ahi

1 cup soy sauce

1/2 cup breadcrumbs

1 tablespoon brown sugar

1 tablespoon Montreal Steak Seasoning

Olive oil to coat pan for searing.

Soak Ahi in soy sauce for about an hour. Mix together breadcrumbs, brown sugar and steak seasoning. Use to liberally season the Ahi and grill to desired doneness.

Now make yourself a Mai Tai and pretend you're on the island!

Gracie's Birthday at Javier's!

Gracie's Birthday! Close your eyes and make a wish!!!

It is one thing to go out to lunch for your birthday but it is a another thing to have your favorite cake baked by your mother for dessert! This Banana Cake recipe is ancient. My best friend since I was 12, Annie, gave me this recipe and it was HER grandmother's. It is fabulous and Javier's didn't charge me for serving it. Oh, and there is a lot of other dessert served at Javier's, namely EYE CANDY! My niece ordered a dessert and had it served to a table of, shall we say, nicely attired gentlemen that were sitting across the way, with a note that said, "I hope you enjoy the dessert as much as I have enjoyed the view! Honestly!!! These kids!!! Oh, and remember the show, "O.C. Housewives?" They used to hang out here, so I'm told. Enjoy the dessert... whichever you choose!

Banana Nut Cake

2 cups sugar
½ cup butter or margarine
3 egg yolk
3 bananas
2 cups of flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup buttermilk
1 cup chopped nuts (I use walnuts)
1 tsp vanilla
3 egg whites

Grease and flour two round cake pans. (I grease them with Pam) Cream sugar and butter, add beaten egg yolks. Mash bananas and add to mixture. Beat all together. Mix flour and baking powder and soda together. Alternately add flour mixture with buttermilk to creamed butter mixture. Add vanilla and nuts. Fold in beaten egg whites. Bake at 350 degrees for 30 minutes.

Buttercream Frosting

1 pound of powdered sugar
¼ teaspoon salt
¼ cup milk
1 teaspoon vanilla
1/3 cup butter

Mix until smooth and creamy.

Sing Happy Birthday and Make a Wish!!!

The Perfect Appetizer

Hi Friends!
This is a great appetizer.

Mini Sirloin Burgers with Challah Buns

Mmm...

I made the Mini Challah Buns the day before and then just broiled the baby Sirloin Burgers an hour before my guests arrived. I tray passed them with a side of ketchup for optional dipping. They were a huge hit!!!

I like to take a tried and true recipe (such as Martha's Challah Bread) and tweak it a little.

I added a little garlic powder.

Use a small biscuit cutter to make the mini buns or if you are like me, you improvise with whatever you have around the kitchen. I used the top of my grandbabies bottle.

Challah Buns

1 and 1/2 pounds bread flour (about 4 and 1/2 cups) plus more for dusting

3/4 ounce fresh yeast

1/4 cup sugar

3 tablespoons honey

1 tablespoon course salt

1 tablespoon garlic powder (I use the one with the parsley added in)

1/4 cup vegetable oil, plus more for bowl, plastic wrap and baking sheet

8 large egg yolks plus 1 large whole egg

1 cup water

In the bowl of your electric mixer fitted with the dough hook, combine the flour, yeast, sugar, honey, salt, garlic powder, vegetable oil, egg yolks, and 1 cup of water. Mix on low speed until the dough is smooth and stiff with a slight sheen, about 8-10 minutes.

Turn out the dough onto a lightly floured work surface, and knead to make sure any loose bits are incorporated. Gently gather the dough and flip it over, seam side down. Place the dough in a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Brush a baking sheet with vegetable oil or line with parchment paper. Set aside.

Return the dough to a lightly floured work surface and divide into three pieces. Take one piece at a time and roll out to about 1/4 inch thick. Take your 2 inch biscuit cutter and cut out little buns. Place on prepared baking sheet. Continue on with the rest of the dough. Loosely cover with oiled plastic wrap, and let rise until double in bulk, about 1 hour.

Meanwhile, preheat the oven to 375 degrees. Lightly beat the remaining whole egg and brush gently but thoroughly over buns. Bake until a deep golden brown. About 30 minutes.

This recipe made about 80 rolls. They can be made up to 3 days ahead and stored in plastic bags, kept at room temperature.

Sirloin Burgers

3 pounds of ground sirloin (If you want, just use regular hamburger)

Montreal Steak Seasoning

Salt and Pepper

Pat your meat onto an oiled cookie sheet so it is about 3/4 inch thick. Take your same biscuit cutter and proceed to cut out the mini burgers. Place little burgers onto another oiled cookie sheet. Sprinkle generously with salt and pepper and Montreal Steak Seasoning. Broil or bake until medium rare. Top with your favorite cheese at the end just so it melts a little and add your favorite toppers! Pickles, grilled onions, red onions, sauteed mushrooms. The sky is the limit on this one! Place on buns that have been sliced open and tray pass with a little side of ketchup and mustard or your favorite sauce.

Remember to make the rolls at least one day ahead. It's too much work to do it all on the same day. They are sooooooooooo worth it!

OK, I'm FINALLY updating my blog! I have been busy baking and cooking and entertaining in grand fashion. I can't wait to share pictures, recipes and websites with all of you! Tune in next weekend.
Just a tidbit...Baked 400 Chocolate Biscottis for my Alumnae of the Sacred Heart Conference in Los Angeles to be held this week. They turned out amazing and the recipe is one that will be on the blog next weekend.

Get ready! I'm beginning to BLOG for real!