Saturday, March 29, 2014

Parmesan Crisps

This link takes you to the Parmesan Crisp recipe from Ina Garten on the Food Network site

This recipe came to me from Maggie via The Food Network.  Looks like a fun way to jazz up a salad.  Maggie created a cool Caesar salad with salmon and the Parmesan Crisp on top.
Picture by Maggie Szostak 3/28/14

Sunday, March 23, 2014

Cracker Jack Popcorn

1/4 c maple syrup
1 stick butter
1 c brown sugar

Cook above until melts then cook 5 min.  Can then add peanuts.

Pop 4 quarts of popcorn. Place the popcorn in a large baking pan. Pour the above mixture over the popcorn and bake at 200 degrees for 1 hour.

Wines to try & New Wines I like

Wines to Try

2012 Domaine Richou Chauvign√© Anjou 
"Domain Richou is a family who has been growing grapes and producing wine for three generations in Anjou located in the Loire Valley in France. The vineyards are composed of black schist soils from ancient volcanic activity. This 100% Chenin Blanc is expressive of the land with elegance and mineral filled freshness. A rich mouthfeel of lemon citrus and a touch of honeysuckle give way to a long, lingering, pleasant finish. Absolutely delicious!"~(Monica McCall)

Mas Que Vinos Ercavio Tempranillo Roble 2011

Wines I Like

Col Des Vents 2010 by Corbieres.  Red wine from the South of France

Sea Smoke We have had Ten and Southing.  Both are fantastic.

Domaine Terlato & Chapoutier Shiraz -Voigner
We served this on Christmas Eve 2016. 

Saumur Blanc, 2015 - great French white

Ben Marco Malbec, Argentina

2016 PreChristmas Eve Wines. The Biale Basic Black magnum was amazing

Saturday, March 15, 2014

Baked Rigatoni with Broccoli, Green Olives and Pancetta

Recipe from a Food and Wine Twitter post 3/15/14

Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes.
Slideshow: Baked Pasta Dishes


  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 1/2 pounds plum tomatoes, halved lengthwise
  • 3 garlic cloves, crushed
  • 2 thyme sprigs
  • 1/2 cup torn basil leaves, plus 1 basil sprig
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
    • 1 1/2 pounds broccoli, cut into small florets and stems reserved for another use
    • One 4-ounce slice of pancetta, finely diced
    • 1 large onion, very finely chopped
    • 1 cup pitted green olives, such as Castelvetrano, halved
    • 1 pound rigatoni
    • 2 cups fresh ricotta cheese
    • 3/4 cup freshly grated Parmigiano-Reggiano cheese


    1. Preheat the oven to 425° and butter a 9-by-13-inch ceramic or glass baking dish. On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
    2. Meanwhile, on another rimmed baking sheet, toss the broccoli florets with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, or until crisp-tender. Leave the oven on.
    3. Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter; keep warm.
    4. In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil and 1/2 cup of the Parmigiano. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.
      Make Ahead
      The baked pasta can be refrigerated overnight.