Habemus Papam Franciscum

Pope Francis is going to be formally installed tomorrow. And at my house, where we happily waved goodbye to Benedict XVI, we are celebrating!

All of my loved ones are undoubtedly tiring of my obsession with the conclave, the pomp and circumstance and spectacle and glory of all the proceedings, the Latin, the chants, the intrigue, the mystery, the suspense, the new details gleaned about the pontiff as I read everything I can about him. You can take the girl out of the Catholic Church, but there's a reason we're always called "recovering" Catholics! The fascination lingers.

I didn't just have one "Vatican cam" on my computer screen at all times during the conclave - I made sure that I checked in regularly with two different ones, just in case there was some issue with one site or the other. (Go ahead, shake your heads along with me. I know, I know ....)

And, of course, the white smoke came just as I sat down in my Hebrew class, which is offered where I work, after having paid so much attention to the chimney! (As they say, a watched pot never boils.) Everyone knew how fixated I was upon this entire scenario, so I immediately received 4 texts and 2 phone calls all at once to disrupt the class. Fortunately, there were only 7 of us and everyone indulged my announcement of the news even though we didn't know who'd won the election yet. I got back to my desk just before the presentation at the balcony.

So now, instead of babbling incessantly about what might happen and what I wanted to have happen, I am babbling about what did happen. A new pope! From the New World! A Jesuit, from an order noted for intellectualism, education, and service. A transitional figure with ties to Rome by virtue of his Italian immigrant parents, but raised in Argentina. A man who brings many "first"s to the Vatican.

My favorite photo of Pope Francis, who has a wonderful smile.

I am enormously happy to read about Francis' humility, of his devotion to the poor and to those who are most marginalized in society, of his support for those whose choices he might not agree with but whom he still views as God's children (i.e.: caring for patients with AIDS, saying Mass for prostitutes, baptizing the babies of unwed mothers). He seems to strive to truly live the gospels and to follow Jesus' example.

And so, with significantly more hope than I've had for the Church in ages, I welcome Pope Francis.

And how could I not love this about him: the new pope is someone who is noted for preparing his own meals!

His favorite dinner is baked skinless chicken, salad, fruit, and an occasional glass of wine - healthy, benign dietary choices.

But this is a celebration! So, although he might eschew dessert, it seemed only fitting to make a beloved Argentine treat which is infused with Italian tradition - perfect for a man raised in Buenos Aires by parents who emigrated from northern Italy.

There is a sizable Italian community in Argentina, and it has distinctly influenced the cuisine. Pastas are enormously popular, but the flavors differ somewhat (Argentines seem to always add peppers to the sauce, as well as cumin and paprika); Argentines also sauce their pasta much more heavily than is done in Italy. Pizza is another favorite that crossed the Atlantic; but in Argentina the crust is much thicker, and the dish is often also served with a chickpea-flour flatbread called fainá [fah-ee-NAH].

But today, we are enjoying Pasta Frola [PAH-stah FROH-lah], a fruit-filled pastry with a buttery crust that is reminiscent of Italian crostata [krohs-TAH-tah]. According to Wikipedia:

"Pasta frola is a typical Argentine recipe heavily influenced by Southern Italian cuisine, also known as Pasta Frolla in Italy. Pasta frola consists of a buttery pastry base with a filling made of quince jam, sweet-potato jam or milk caramel (dulce de leche) and topped with thin strips of the same pastry, forming a squared pattern .... The traditional Italian recipe was not prepared with latticework as it is in Argentina, but with a lid pierced with molds in forms of heart or flowers."

Quince products are readily available in Latin markets. And I just happened to be near one of these stores recently; so I took the opportunity to buy a can of dulce de membrillo [DOOL-say day mem-BREE-yoh], which is quince paste (a product much thicker than jam). If you don't have access to this, however, a thickened jam or Solo pastry fillings would be excellent substitutes.

And so, a toast to Pope Francis! He has quite a lot of work to do to rebuild the Church, as the inspiration for his papal name - St. Francis of Assisi - was charged with doing. May God bless him and help him.

And in his honor, enjoy a slice of this lovely tart with a cup of espresso or a glass of Moscato, both of which are popular in Argentina as well as in Italy.

Habemus Papam Franciscum!


Pasta Frola
(adapted from this recipe)

Crust:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup + 1-1/2 tablespoons sugar
1/4 cup butter, softened
1/4 cup butter, chilled and cut into small cubes
1 teaspoon vanilla
3 eggs divided
1 tablespoon water
confectioners' sugar, for dusting

Filling:
1-1/2 cups dulce de membrillo (quince paste)
3 tablespoons water

In a large mixing bowl, stir together flour, baking powder, salt, and 1/2 cup sugar. Add all of the butter and mix in with your fingers until crumbly.

Combine vanilla and 2 eggs; pour over dough and stir to mix. Knead dough on countertop just until it comes together. Cut dough into two portions: 1/3 and 2/3. Wrap in plastic for 30 minutes.

In a small saucepan, combine quince paste and 3 tablespoons water; cook over low heat, stirring, until smooth.

Preheat oven to 350F. Grease a 9" tart pan with a removable bottom.

Roll out the 2/3 dough portion to a 13" circle; carefully place into the tart pan, letting excess hang over the edges.

Fill tart with quince paste, spreading to edges.

Roll out the 1/3 dough portion to a 10" circle. Cut into 3/4" strips. Lay 5 strips vertically over the tart pan, then fold back the 1st, 3rd, and 5th ones.

Lay a strip across the remaining two strips of dough, then fold the strips back down.

Fold back the 2nd and 4th dough strips, lay a strip of dough across, then fold the strips back down. Repeat until you have a lattice top formed of 5 dough strips in each direction.

Press dough strips against the bottom crust to seal, then trim edges flush with the baking pan.

Combine remaining 1 egg with 1 tablespoon water to make an egg wash. Brush over the dough, then sprinkle with the remaining 1-1/2 tablespoons sugar. Place tart onto a baking pan, to catch any drips.

Bake for 30-35 minutes until tart is golden. Let cool completely, then dust lightly with confectioners' sugar.

Makes 12 servings.

(I found I had enough extra dough left over that I could likely make another tart. Gather any scraps, knead them together briefly, and save for future use.)

Santa Sammi, or Two Versions of a Bolognese

As Jeremy, Craig and I were enjoying our recent feast of treats from Whole Foods Market, and tasting their easy-to-prepare gnocchi [NYOH-kee], I started pontificating about the different styles of this classic dish.

Many people know about the dumplings, which are readily available in grocery stores. But there is also a Roman version, made of either farina or cornmeal, which is baked rather than boiled. I know - the little minutiae that take up space in my brain! Don't ever ask me anything practical, like how to jump a car battery. But I can chat for days about such esoteric matters as linguistics, art history, and regional cooking styles!

So anyway .... As we ate, I promised to make the Roman variety of gnocchi, which are akin to a cheesy polenta, to show the difference.  And here they are!

The substantial gnocchi require a topping that's sturdier than a marinara sauce, which is better suited to something delicate like angel hair pasta. And so it occurred to me that I should make a sauce in honor of Craig's dog, Sammi, pictured above as a puppy (he's now 13). His breed and the sauce I chose share a name and a place of origin: Bolognese [boh-lohn-YAY-say], from the city of Bologna [boh-LOHN-yuh].

Because the Italians are as obsessive about their food as the French are about their mother tongue - remember the Académie Française, devoted to regulating the language into submission, an impossibly Sisyphean task - there is an "official" version of Ragù Bolognese. According to Wikipedia:

In 1982 the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for "classic Bolognese ragù" with the Bologna Chamber of Commerce (La Camera di Commercio di Bologna). A version of the academy's recipe for American kitchens was also published. The academy's recipe confines the ingredients to beef from the plate section (cartella di manzo), fresh, unsmoked pancetta (pancetta di maiale distesa), onions, carrot, celery, passata (or tomato purée), meat broth, dry wine (red or white, not sparkling), milk, salt and pepper. The option of adding a small amount of cream at the end of the preparation is recommended.

My version isn't an exact replica of the authorized one, but does feature all of the required ingredients: the pork fat, beef, vegetables, wine, tomato, and milk. And it's very, very good!

Have a lovely and very merry Christmas, with lots of good food! I wish you many blessings and much happiness ... :)

Be sure to stop by and visit on Wednesday, for my "Top 10 of 2012" post - the best things I've eaten all year!

Roman Gnocchi with Ragù alla Bolognese

Gnocchi
(adapted from a recipe for Roman Gnocchi in From a Monastery Kitchen by Brother Victor-Antoine d'Avila-Latourrette)

• 4 cups milk
• generous pinch of nutmeg
• 1 teaspoon kosher salt
• 1-1/2 cups yellow cornmeal
• 4 eggs
• 1-1/2 cups grated Parmesan cheese, plus extra for serving

Heat milk, nutmeg, and salt in a large saucepan over high heat just until it's almost boiling; turn heat down to medium-low. Slowly stir in cornmeal, in small increments; stir for 5 minutes until thickened. One by one, stir in eggs; then stir in cheese.

Grease a 9"x13" baking pan. Pour cornmeal mixture into the pan, cover, and refrigerate at least 1 hour to chill it and let it firm up.

Preheat oven to 425F. Cut into the cornmeal and score it into 2" squares; bake for 30 minutes or so, until firmed and golden at edges.

Sauce

• 2 tablespoons bacon fat
• pinch of red pepper flakes
• 1 small onion, chopped
• 1 large garlic clove, minced
• 1 large carrot, chopped fine
• 1 large celery stalk, chopped fine
• 2 tablespoons kosher salt
• generous sprinkling freshly ground black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon Italian seasoning
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup red wine
• 1 28-ounce can crushed tomatoes
• 1-1/2 cups milk

In a large saucepan or Dutch oven, melt the bacon fat over medium-low heat. Add the red pepper flakes, onion, garlic, carrot, and celery; cook for 5 minutes. Add salt, pepper, sugar, and Italian seasoning; cook for 5 more minutes, stirring occasionally, until vegetables are tender and are just starting to turn golden.

Add the beef and pork; brown the meats, then drain the mixture. Add the wine and the tomatoes; cook for 5 minutes over medium heat. Add a generous splash of milk, stir in, and cook for 5 minutes. Add more milk in this same fashion, every 5 minutes or so, until all the milk has been incorporated. Cook on low heat for 15 more minutes.

To serve: Place 4-5 gnocchi onto a plate and top with sauce, then top with Parmesan cheese, if desired.

Serves 4-6.

New Treats from Whole Foods Market

 

I was recently given a great opportunity to taste test the new frozen foods that Whole Foods Market has introduced. Ranging from appetizers to ready-to-heat meals, and - very importantly! - not neglecting the all-important dessert, Whole Foods has made life easier whether you're just trying to serve dinner or whether you're hosting a fabulous party.

I took the $25 gift card I'd been generously given, and started to meander up and down the frozen food aisle. Now, anyone who's ever seen me at the grocery store knows I alternate between speedy efficiency (since I practically live at grocery stores, I know where everything is without needing to hunt) and aimless wandering as I consider my options. At Whole Foods last week, I was engaged in the latter.

Because first of all, I knew I had to get pizza. But which of the three pizzas? At $5.99, I could get one of each, but then my other taste testing options would be limited. Knowing that neither Jeremy nor Craig would likely choose a pizza bearing green vegetables (oy!), I bypassed the one featuring arugula and instead chose the wood-fired variety topped with buffalo mozzarella with cherry tomatoes.

The pizza was a huge hit, and both guys said that they'd eat the entire thing themselves despite the package stating that one pizza serves two people. Cut into small portions, it would make an excellent appetizer at a party.

Next on the menu was the Gnocchi di Polenta with Peas & Kale.  Whole Foods has also developed skillet meals that require some add-ins; I thought it would be nice to see how one of the "heat-'n'-eat" dishes was, since it could be prepared so quickly even on the busiest work/school/shopping/traveling day. The one-pound packages of Italian meals cost only $3.99, while the Asian ones cost $4.99.

The gnocchi are prepared in Mongrassano, Italy, and only need a bit of oil and water while being heated. An easier dinner would be hard to find!

Both Craig and Jeremy enjoyed these small cornmeal dumplings very much; Craig even finished my helping. And then we moved on to a different country's cuisine, with the very crisp and crunchy Chicken and Vegetable Egg Rolls that required just a short time in the oven to be ready for hungry diners. A box contains 4 egg rolls, for only $3.99. Whether indulging at a family meal, or cutting them in half to serve as appetizers or hors d'oeuvres, this is a great value. Jeremy, in particular, really enjoyed them.

Dessert was easy to choose, and I had no qualms about selecting two varieties: Chocolate Lava Cakes ($3.99 for 2/box) and Chocolate Chip Lava Cookies ($3.49 for 2/box).

Both required only a short time in the oven to become warm, fragrant, and gooey when cut open - molten chocolate oozes out when you slice these decadent little treats. The 100% fully loaded chocolate dessert was my favorite, though this was a pretty tough competition to judge! Jeremy and Craig both preferred the cookie. Whether serving these for a holiday event, at a dinner party, or just 'cause you need a chocolate fix, they will make you very happy.

Thank you so much to Whole Foods for the opportunity to taste so many goodies! For family meals, for parties, or "just because," these wholesome foods will make your life easier ... and more delicious.

Frugal Floozie Friday - Mani Osteria

Mani Osteria was recently named one of the country's best new pizza places by Food & Wine magazine. You wouldn't think it could be a Frugal Floozie Friday feature with that kind of reputation, but it is!

I met my friend Kate, who was in Michigan for an annual family vacation, for dinner there recently; she was going to be heading back home the next morning, so I left it up to her to choose where she'd like to eat on her one evening in town. We had never met before, having only exchanged witty and pithy messages and comments on Facebook. I knew that she had worked as a chef, and also that she is likely the only other person alive who'd ever heard of Gary Numan's "Telekon" album or even knew that he'd recorded any songs other than "Cars." A kindred spirit - how could we not meet for dinner while we had the chance?

It turns out that Kate is also as indecisive as I am, given that neither of us is a picky eater. I often think life would be easier if I didn't like so many foods - I'd know which one or two would pass inspection, and then I'd be done. But Kate and I kept talking, debating options, talking, considering choices, talking, and trying valiantly to narrow down the potential selections; everything looked good, which only makes my brain hurt. We were both "impressed by the wait staff not pressuring us," as Kate noted, since this really did take a fair amount of time.

We decided to start with the carpaccio - beautifully thin slices of raw beef - served with arugula, Parmigianino, capers, and a spritz of lemon. As Kate said, she "was a bit hesitant to go with the meat on such a hot day, (but) it was just so light and tasty."

Other appetizers that could easily be split among two would be the Roasted Olives for $6, the Arancini for $7, or the Pickled Tomatoes with Ricotta or Isabel's Meatballs for $9 each.

The beef was, to use an overworked but still accurate phrase, meltingly tender. The arugula had just the right peppery bite, and the flavors all combined beautifully, distinct and yet in harmony. At $14, it could come in at our mandatory $5 per person budget if shared with 1 or 2 more people; and that would be a sufficient portion, even given the lightness of the dish, considering the generosity of the pizza that followed.

An even more difficult decision than choosing an appetizer was choosing a pizza. This combination sounded wonderful, but was perhaps heavy for a hot day. This other one was seemed maybe a bit spicy. Decisions, decisions! But we finally settled upon the Red Onion and Pistachio pizza which also features goat cheese, rosemary and chili flakes.

It turns out that Kate's sister, Amy McNulty, who lives in Ann Arbor, orders this regularly when she and her husband eat at Mani. We hadn't known, we just honed in on it for its flavors and textures. At $15, and with 6 slices, it is a perfect Frugal Floozie Friday option for a party of 3-4; as it was, I went home with leftovers since Kate had no refrigerator at her hotel to store the treasure in.

The crust was perfectly crisp, yet chewy rather than cracker-like. Each flavor, from the thinly sliced onion to the crumbled cheese, is perfectly portioned such that none overwhelms the others. Not only that, but Kate told me that Amy describes it perfectly: "Each flavor is discrete." You note the pistachio's richness, and yet, it's not the sole flavor you detect. You taste the chilies as they tingle your tongue, but they aren't pervasive.

Unfortunately, we ran out of time and had to go.  The perfect Frugal Floozie Friday feature is the gelato, available in seasonal flavors for precisely $5, but we didn't have a chance to try it. Perhaps we'll start with dessert when we go back ...?


Mani Osteria
341 E. Liberty
Ann Arbor, MI 48104
734-769-6700
Tuesday - Thursday: 11:30 a.m. - 10 p.m.
Friday: 11:30 a.m. - 11 p.m.
Saturday: 4 - 11 p.m.
Sunday: 4 - 9 p.m.



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Bowtie Pasta with Olives

Pasta is one of the great foods in the universe, because it can be served in so many, many ways.  Some dishes are very complicated, but others are blissfully simple.

I had bought some olives to serve with salami and cheese as an antipasto, and thought they might be a nice addition to an easy dinner one evening.  The mixed olives - Kalamatas as well as herb-marinated green ones - offered both flavor and color.  A little garlic, a pinch of red pepper flakes for zest, and the meal was served.

How perfect for a delicious dinner on a gorgeous summer evening!


Bowtie Pasta with Olives

1 12-ounce box bowtie pasta
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
generous pinch of red pepper flakes
6 ounces mixed pitted olives, chopped
parmesan, for serving

Prepare pasta according to directions.

In a small saucepan, heat oil over medium heat.  Add garlic and red pepper flakes; cook for 1 minute.  Add olives, and cook for 2 minutes.

Drain pasta and toss with olives and oil.  Sprinkle with parmesan (or leave the cheese off to make it vegan).

Serves 4.

Pizzeria Biga

Pizzeria Biga opened its second location in April, in Royal Oak (a suburb of Detroit, for my non-Michigan friends); so my BFF Wendy and I made a point of stopping by while we were in the area recently, as this was on the extended Fairy Mary's Food Fantasies "to do" list.

Now, I know you're asking, "Why is a pizza place 40 minutes away from Ann Arbor so important ...?"  Well, let me tell you: because Pizzeria Biga is not just any ol' pizza joint.  Chef and owner Luciano Del Signore was a 2012 semi-finalist for the coveted James Beard Foundation's award for Best Chef: Great Lakes due to the exceptional cuisine he offers at Bacco Ristorante.  Needless to say, then, that if he is the creative force behind even a seemingly simple pizzeria, it's gotta be one fantastic pizzeria!

The restaurant is chic and sophisticated, yet simultaneously warm and unpretentious; it's the sort of place that is at once trendy and hip while being welcoming and comfortable.  You could feel free to loiter over pizza, dessert, coffee, and drinks for an entire evening without feeling as though you were imposing.  Although the dining room was bright and airy, we asked to sit outside because the weather was absolutely stellar on the evening we visited; this let us watch the sun set over the patio as the city lit up and its night owls started to come to life in a flurry of activity.

"Biga," as the menu explains, "is the natural fermentation in our pizza dough" which offers the "distinctive tang of a sourdough."  All of the other ingredients used by Pizzeria Biga are as well chosen and integral to the final product, whether locally sourced or imported from Italy.

Because Wendy has been eating a vegan diet in order to remedy some screwy bloodwork results, we were tickled to see that we would not need to place any special orders and she would not need to compromise (as she's willing to do for special events) her dietary needs.  The Aglio e Olio [AHL-yoh eh OHL-yoh] pizza - featuring garlic and oil, respectively, in the pizza's title, as well as roasted tomato, asparagus, olives, and artichoke hearts - was vegan.

And it was fabulous!

I'm sorry that the picture doesn't do the pizza justice, but there were no candles on the tables and no festive hanging lights where Wendy and I sat; therefore, I could show a photo that's nearly black or a photo with artificial light.  'Tis better to see with a flash than not to see at all.

But the pizza ... back to the pizza!

The crust was crisp and chewy, and also slightly charred - this is not the result of its being burnt by inattentive staff, but is the result of being baked in a 900-degree wood-burning oven.  Rather than this being a mistake, it is indicative of the pizza being authentically "Neapolitano" [nay-ah-pohl-ee-TAH-noh].

Although a simple mix of vegetables topped our pizza and there was no cheese, there was truly an astounding array of flavors.  Each item had been portioned into 1" pieces, rather than huge slices of tomato or chunks of artichoke.  Thus, each bite brought several tastes, as different ingredients shone through and complemented and enhanced each other.  And remarkably, given the pedigree of both the chef and the ingredients, our 12" pizza cost only $8.50 - had we been eating in Ann Arbor, it would have been a Frugal Floozie Friday feature!

Pizzeria Biga's menu offers a variety of choices, from small plate appetizers and pastas to pizzas featuring anything from baby clams to smoked salmon, tuna and capers, even duck prosciutto.  Toppings available for those who want to create their own masterpiece range from the usual suspects to mushroom ragu and roasted zucchini to fried hot peppers and walnuts.

Before our road trip back home, we found our way to the restrooms - one single-person room for each gender.  Rather than waiting in line, since no men were to be found (as per usual!), I used the men's room.  And because it was so entertaining to see the wall decorated with a collage of Farrah Fawcett's famous swimsuit photo from the 70s, I simply had to take a picture. (Wendy told me that Burt Reynolds was showcased in the ladies' room.)

Having already come from an event, Wendy and I couldn't even finish our pizza (which made a fantastic breakfast the next morning), so we weren't hungry for the luscious gelato, cannoli, or tiramisu.  Gee, I guess we'll just have to go back sometime, huh?


Pizzeria Biga
711 S. Main Street
Royal Oak, MI 48067
248-544-BIGA (2442)



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Pasta ca Sucu Fintu (Pasta with Fake Meat Sauce)

One of the most memorable books I've read is the late Vincent Schiavelli's Bruculinu, America, the actor's remembrances of growing up in Brooklyn with his extended Sicilian family.  The depictions of the scenes, the characters, and - especially - the elaborate dishes prepared by his grandfather, a retired master chef to a baron, are vivid and striking.  Vincent wrote beautifully and lovingly about it all.

So when he wrote a sequel, about his first visit to Polizzi Generosa, his family's hometown in Sicily, I had to read that, as well.

Both books contain many recipes, and the latter offers a dish with an inexpensive sauce designed to replicate one that contained costly meat.  As Vincent writes: "In Sicilian, pasta cu sucu means pasta with a hearty meat-tomato sauce.  In times past, this luxury was not available to poor farmers very often.  To compensate the palate, they devised their own fintu (false) version."

And so, Vincent offers a recipe for a beautiful, rich sauce which doesn't contain any of the newfangled soy-based products now available for vegetarian dishes, or even any mushrooms that are often utilized for their "meatiness."

Instead, this very traditional recipe uses hard-boiled eggs - coated in an egg wash and cheese before frying - as an inexpensive protein to imitate meat balls.  The golden, cheesy eggs are so unique!  And the simple tomato sauce is very fresh and wonderful.

I not only love cooking, but I particularly cherish opportunities to learn about international and ethnic cuisines - they fascinate me.  So much can be learned about people from their language and from their meals.  As Vincent notes in his first book: "In addition to providing sustenance, (food) served to nourish our heritage.  Food is, after all, edible culture."

Pasta ca Sucu Fintu
([PAH-stuh kah SOO-koo FEEN-too] = Pasta with Fake Meat Sauce.  Doesn't it sound better in Sicilian?)

(adapted from Vincent Schiavelli's Many Beautiful Things: Stories and Recipes from Polizzi Generosa)

4 hard-boiled eggs
1 tablespoon + 1/4 cup extra-virgin olive oil
1 small onion, chopped fine
1 15-ounce can crushed tomatoes
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
2 eggs
1/2 cup shredded Pecorino cheese, plus extra for serving
1/4 cup chopped parsley
12 ounces spaghetti, linguine or fettucine

Peel the hard-boiled eggs and halve them horizontally; set aside.

In a medium saucepan, heat the 1 tablespoon oil over medium heat; add the onion and cook until translucent.  Add the tomatoes, salt, pepper and sugar; cook until the sauce just starts to bubble

Place the 2 eggs in a small bowl and beat them.  Place the 1/2 cup cheese into a small bowl.

Heat the 1/4 cup oil in a small skillet over medium-high heat.  One by one, take each hard-boiled egg half, dip it into the egg and then coat it with cheese.  (The cheese won't adhere everywhere.)  Place into the skillet, and repeat with remaining eggs.  Cook 2-3 minutes per side until the eggs are golden.

Add the fried eggs to the sauce; simmer while preparing pasta according to package directions.

Place the pasta onto a serving platter, then top with the sauce and sprinkle with more cheese.

"In the traditional style," according to Vincent, "eat the pasta as a first course, then the eggs out of the same bowl as a secondo."

Serves 2-4.

Fairy Mary's Food Fantasies

I haven't written a post with a meandering list in ages and ages.  But for some reason, it struck my fancy that the time had come to do so ... to make a list of goals to encourage acting upon my word of the year - reach - and keep seeking ways to expand my proverbial horizons.

And so today, in no particular order, I offer a list of various food-related hopes and dreams, experiences I would like to have someday (although some of them will require not just renewal of my passport, but also a 'script to medicate myself into submission to overcome my phobia of flying!):

1. Memphis in May: The World Championship Barbecue Cooking Contest is also known as "The Super Bowl of Swine."  To even place in this event is a coup; to win it brings not only prize money but - really, even more importantly - tremendous respect.  I can't see myself competing against people for whom this is truly a life's passion; I don't even own a grill, though I plan to remedy that personal deficit this summer.  Instead, I want to just eat my way through it and experience the joy of - and devotion to - a culinary art form: meeting the contestants, sampling entries and voting for People's Choice Award, touring the grilling stations, and relishing the celebration.

2. Although I've lived in Michigan since 1978, I have never stood in one of the very long lines at a Polish bakery in Hamtramck on Pączki Day (the day before Ash Wednesday).  I want to schmooze with my fellow devotees as we huddle in the cold before being rewarded with freshly-fried pączki [POONCH-key] once reaching the front of the line. Here's a video that shows the camaraderie and anticipation as happy, hungry folks wait for what is so much more than just a glorified jelly doughnut. I need to do this next year!



3. I want to eat my way through Italy, learning about the idiosyncracies and trademarks of the regional cuisines.  The Italians take these things very seriously - there are even laws enforcing production standards and places of origin in order for certain foods to be labelled by particular names.  (For example, Parmigiano-Reggiano cheese can only officially be called such if it is produced in the provinces of Parma or Reggio-Emilia or their immediate surroundings.) There is no such thing, in Italy, as "Italian food."  Items are localized to regions and even to cities, with pride at the heart of it all.

4. I would love to win a James Beard Award, considered the Oscars of the food world - sheesh, even a nomination would thrill me!  I don't see it happening - I'm not a chef, I'm not a sommelier, I haven't published a cookbook.  Sure, there's a category for "Best Food Blog;" but I do this part-time and don't have the resources to create anything substantial or impressive enough to garner Beard-worthy attention.  There is a category for "Best Personal Essay," as well as the M.F.K. Fisher Distinguished Writing Award; but these aren't meant to cover flaky chicks who blather about $5 Frugal Floozie Friday deals or cling peaches in heavy syrup. Maybe I'll finagle and schmooze my way into these venues some day!  A girl can dream ... :)

5. Morocco has long sung its Siren song to me, and I would love to shop in the souks (open air markets), taking in all the colors, fragrances, sounds, tastes ... it would be an entire sensory experience.  Moroccan cuisine is one of my favorites - tagines, spices, fruits, salads, pastries, mint tea (I have my own set of the special tea glasses) ... all of it calls to me.  There is so much more than just the couscous that many people know of!  I need to cook some Moroccan food ... it's been too long ....

6. How extraordinary would it be to have dinner at Alinea in Chicago, to be amazed by the transformation of ingredients that culinary magician (and James Beard Award winner) Grant Achatz and his staff performs???  Just click on this link and gasp at the sheer beauty of the gorgeous photos - these dishes are artworks, not merely sustenance.  Achatz is one of the leaders in the poorly named Molecular Gastronomy movement, which involves scientific and technological techniques that go far beyond just "cooking" foods.  Instead, they are altered and become both unfamiliar and yet, once touching the tongue, recognizable as each item's unique essence shines through.  I'm not quite certain that I would even know how to approach some of the plates!  But a meal at this exceptional restaurant would be, truly, a once-in-a-lifetime experience that I would so love to indulge in.

7. It would be a tremendous challenge to be the cook for the winter-over staff at the Amundsen-Scott South Pole Research Station.  From February through October, it is desperately cold (on average, -100F); travel to-and-from the continent is virtually impossible, so once you're there you're committed to the extreme 24-hour darkness.  Summer is the more crowded season, with numerous projects and greater staffing needs, but some work continues through the winter.  A unique community forms among those who think it is reasonable to live cooped up in the facility for 6 months dependent upon each other, despite these being independent-minded folks who would otherwise think it was ludicrous to abandon loved ones and life as they used to know it for this adventure!  Supplies are very carefully and cautiously purchased and shipped to the Pole, and what you've got is what you work with; thus, as kitchen staff, you'd try to provide nutrition and variety while simultaneously not being able to run to the market to buy ingredients to satisfy cravings or replenish the pantry when it's running low.  My "Chopped" Challenge was nothin' compared to this!

8. And finally, I would adore an opportunity to go on a food-fanatics' road trip with my best-est blogging buddies, so we can all finally get together and celebrate food, fun, and our fabulous selves!  Touring the country, eating our way through large cities and small towns, cementing life-long friendships as we learned about each other's favorite family recipes and legendary hometown restaurants ... how amazing would that be???

If I really were a fairy godmother - my Purim costume for this year - I would wave my beribboned pink wand and make all these wishes come true!  Unfortunately, I have no powers.  And in the picture above you can't even see the glitter that sparkled in my hair; and my gold-bedazzled wings were blowing around in the breeze ... oy.  Many people told me I'm the only one they know who could pull off wearing wings and a tiara, that this outfit was very "me."  I'm happily taking that as a compliment!  A girl's gotta have a sense of humor and whimsy ... :)


I don't normally post on weekends, but this girl who's one-quarter Irish is, indeed, aware that Saturday is St. Paddy's Day.  (I'll be happily and excitedly judging the Brisket Bake-off at Temple Beth Emeth that evening; but I'll wear green, and they're also serving that Irish staple - potatoes!) So, a few days early, here are some Irish-themed recipes for your upcoming festivities:


Irish Soda Bread


Banbury Cakes


Chocolate Guinness Cake



For today's recipe - Cipollini in Agrododolce alla Romana (Roman-Style Sweet-and-Sour Onions) for the Ides of March - go to the Food and Grocery page of AnnArbor.com ....

Mozzarella-Stuffed Turkey Meatballs

Fresh mozzarella was on sale at the grocery store recently, so I thought I'd buy a container and then figure out what to do with it.  This is often how things work here - I don't head to the store with a plan, but rather find out what's on sale or being offered as a Manager's Special (on the verge of its "sell by" date and thus discounted).  I bring the loot home and then write about whatever concoctions I've devised with my stellar deals.

This is an elegant and sophisticated dish which gives no indication at all of being inspired by a sale item.  An assortment of pantry staples such as bread crumbs, olive oil, and canned tomatoes were combined with some fresh vegetables and wine already on hand.  The result was a spicy sauce and some tender meatballs filled with melting cheese.  It was exceptionally good!

I'm proud of both my shopping skills and also of how wonderful this meal was!  And I'm trying to win a contest that would offer cookbooks, other goodies, AND a phone chat with the fabulous Lidia Bastianich herself as a prize - would that make a great item for the blog, or what???  So please go to this link and vote for me.  Many thanks!!!

Mozzarella-Stuffed Turkey Meatballs

Sauce:
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 large garlic cloves, minced
1 small yellow onion, chopped
1 small yellow pepper, chopped
1 small red pepper, chopped
1/2 cup grape or cherry tomatoes, quartered
1 teaspoon kosher salt
pinch of freshly ground black pepper
1 14.5-ounce can crushed tomatoes
1/2 cup red wine

Meatballs:
1/2 pound ground turkey
1/2 teaspoon kosher salt
pinch of freshly ground black pepper
1/2 teaspoon Italian seasoning
1/4 cup fine dry bread crumbs
6 3/4" cubes fresh mozzarella
2 tablespoons extra-virgin olive oil

Make the sauce: In a medium saucepan, heat the oil over medium heat. Add the red pepper flakes, garlic, onion, peppers, fresh tomatoes, salt, and peppper; cook, stirring occasionally, for 10 minutes to soften the vegetables. Add the wine and the crushed tomatoes; bring to a boil, then turn heat to low and continue simmering.

Make the meatballs: In a medium bowl, combine the turkey, salt, pepper, Italian seasoning and bread crumbs; mix well. Form 6 meatballs. One by one, flatten the meatballs into small patties; place 1 cheese cube into the center, then wrap the cheese in the turkey, making sure to seal it well. Repeat until all of the meatballs have been stuffed.

Heat the oil in a small skillet over medium-high heat. Add the meatballs and cook for 5 minutes, turning them frequently to brown them all over.

Carefully add the meatballs to the sauce, cover, and cook for 30 minutes.

The meatballs and sauce can be served "as is" for a traditional Italian "secondi" ([seh-GON-dee] = second course), or they can be served over rice or pasta. (In Italy, a first course offers pasta, rice, or soup; the second course would offer meat, and then subsequently there would be vegetables, salads, and dolci - [DOHL-chee], sweets.)

Serves 2-4.

Italian Beef Sandwiches for the Northwestern Game

When people think of Chicago foods, they immediately think of deep-dish pizza and hot dogs "dragged through the garden."

But Chicago is equally famous for Italian beef sandwiches, and so that's what I'm serving in honor of the Northwestern-Michigan game on Saturday. Northwestern is in Evanston, after all, which is just outside Chicago. You know those kids hop on the train and commute in to the city all the time!

According to Wikipedia:

"Origins of the sandwich are disputed, but one early vendor, Al's No. 1 Italian Beef, opened its first stand in 1938.

One story has it that the Italian Beef sandwich was started by Italian immigrants who worked for the old Union Stock Yards. They often would bring home some of the tougher, less desirable cuts of beef sold by the company. To make the meat more palatable, it was slow-roasted to make it more tender, then slow-simmered in a spicy broth for flavor. Both the roasting and the broth used Italian-style spices and herbs. The meat was then thinly sliced across the grain and stuffed into fresh Italian bread.

According to Scala's Original Beef and Sausage Company (formed in 1925), this meal was originally introduced at weddings and banquets where the meat was sliced thinly so there would be enough to feed all the guests. It rapidly grew in popularity and eventually became Chicago's most famous ethnic food: the original Italian beef sandwich."

Now, I didn't have time to roast an entire hunk of beef; so I cheated and bought some pre-roasted and pre-sliced meat at the grocery store's deli counter.

But I did marinate the beef in the requisite seasoned broth, added both hot and sweet peppers, and made sure to soak the bun in all those tasty juices, too, before piling up ingredients in the sandwich. Shortcuts, not dishonor!

This is a hearty, substantial sandwich - it's perfect for the game!

University of Michigan at Northwestern University
Saturday, October 8 at 5 p.m. EDT
GO BLUE!!!

Italian Beef Sandwich

2 cups red wine (Flip Flop Wines Merlot - a fabulous marketing gift!)
2 cups beef stock
2 .6-ounce packets zesty Italian salad dressing seasoning
1 pound thinly sliced deli roast beef
1 large red pepper, sliced
4 sub buns
1 cup hot banana peppers, drained

Bring wine, stock and salad dressing seasoning to a boil in a medium saucepan; add beef, and cook for 10 minutes. Remove from heat, then refrigerate overnight.

Reheat the beef in the saucepan with the marinade.

Saute the pepper in a medium saucepan over medium heat for 10 minutes, until softened.

Slice each of the sub buns not quite all the way through, lengthwise. Spoon some of the marinade onto the sub buns. Add roast beef, making sure it drips onto the bread when you remove it from the saucepan. Top with another drizzle of marinade, and finish the sandwich with both types of peppers.

Serves 4.

Zucchini alla Puttanesca

Zucchini alla Puttanesca is a great dish - hot, fast, saucy and spicy, just like its namesake; "puttanesca" is Italian for, ahem, prostitute.

Just 15 minutes is all you need - 5 for prep, 10 for cooking - and you have an amazingly fragrant and fabulous dish. It can be spooned over rice or pasta, stirred into soup, placed into tortillas, served as a side dish ... the choice is yours.

Tom and I found some of the vegetables we needed for this zesty dish at the Wednesday evening Farmers Market, which offers a wide variety of vendors (farmers, bakers, pizza and tamales) and even live music.

Avalon Housing's Edible Avalon program had a table there, which was absolutely laden with gorgeous produce! Everything had been lovingly tended in a Project Grow garden plot, and was being sold to benefit the non-profit and its residents.

The various area farmers' markets are offering an abundance of beautiful vegetables now, and this dish is an ideal way to put them to good use!

Zucchini alla Puttanesca [ah-lah pooh-tahn-ESS-kah]

1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
several splashes of cayenne pepper sauce
2 large cloves garlic, minced
1 small red onion, chopped
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 cup white wine (I used Flip Flop Wines Riesling, a most generous marketing gift!)
1 fat 8" zucchini, cut into 1/2" cubes
8 Kalamata olives, chopped
1 small tomato, chopped

In a large skillet, heat oil, vinegar, and cayenne pepper sauce over medium heat; add garlic, onion, red pepper flakes, salt and wine; cook, stirring occasionally, until wine is just starting to boil. Add zucchini and cook for 5 minutes, stirring occasionally. Add olives and tomato; cook 5 more minutes, stirring occasionally, until most of the liquid has been absorbed.

Serves 2-4.

Ricotta Cheese Pudding

I haven't made my Chocolate Cannoli Cake in ages. It's a lovely dessert with an orange-scented ricotta cheese mixture swirled into the batter; remarkably, it's both rich and light at the same time.

The other night, I wanted the flavors of the cake but didn't want to bother baking. I'd also just made a blueberry cake that morning, and hardly needed a second seductress in the house calling to me sweetly!

So instead, I simply took the ricotta filling that is swirled into the cake batter (minus the raw egg, of course, since no cooking would be involved) and made it into a pudding instead.

This is light, refreshing, and absolutely ridiculously easy to make. If it's too hot out to cook or you need an elegant finish to a summer meal, this is the dessert you've been waiting for.

It's also perfect if you just want a slightly sweet, cool dessert at the end of the day. This pudding can be anything you need it to be ....


Italian Ricotta Cheese Pudding

1 15-ounce container ricotta cheese
very finely grated zest of 1 large orange
juice of 1/4 orange
2 tablespoons sugar
1/4 cup mini semisweet chocolate chips
5 cinnamon graham cookie sticks, crushed

Combine all ingredients in a medium mixing bowl; mix well. Cover and refrigerate overnight for the flavors to develop, then spoon into decorative serving glasses. Sprinkle cookie crumbs over the top of the puddings.

Serves 4-6.

Frugal Floozie Friday -- Silvio's Organic Pizza

Tom and I recently ate dinner at one of our very favorite restaurants: Silvio's.

Since today is Frugal Floozie Friday, I won't rave on too much about the amazing Capricciosa [cah-pree-CHO-suh] pizza we ate, which - at $11.89 - just exceeded the mandatory budgetary limit of $5 per person. But it was exceptional! The pizza (a term which seems so inadequate for a hand-formed work of art) was rich with the flavors of pungent ripe olives, beautiful thin slices of a lovely Italian ham, artichoke hearts, and restrained quantities of mozzarella which balanced the other ingredients rather than burying them, all on a thin and crisp crust.

Instead, I'll tell you about the two - yes, two! - desserts we shared. (We were feeling celebratory and indulgent about our reunion.) Each was priced at $2.89. Therefore, individually they clearly met the budgetary constraints; but they also were within the per-person limit when we combined them, so why not have a bit of extra fun?

The Nutella Pocket was brought out first - a 6"-long vision of chocolate-drizzled beauty. There was an ideal balance between the sweet, flaky pastry and the strip of rich, luxuriant Nutella running through it.

Whereas many restaurants might engage in overkill with too much of one flavor, a gigantic and excessive portion, or dousing the dessert in whipped cream or other accoutrements, Silvio's practiced the perfection of restraint. The dessert was just the right size to share with someone, there was a splash of rich chocolate sauce as an accent rather than pouring it over the treat, and the flavors all worked in unison as the proportion of pastry-to-filling was sublime.

And then, as though the pizza and the Nutella Pocket weren't sufficient, we relished a Sicilian cannoli (pictured at the top of the post), which exceeds my ability to adequately describe it. Half of the filling was a creamy vanilla custard with just a hint of the vibrancy of lemon; the other half was a deep, bittersweet chocolate.

The fillings were lusciously smooth, almost sinfully seductive. In contrast, the fried shell was crisp and crunchy, providing just enough body when paired with the creaminess. And again, the proportions of each ingredient were in perfect balance. The cannoli was utterly decadent!

Needless to say, at Silvio's Tom and I more than received our money's worth. For less than $3 each, we indulged in unbelievably luscious desserts. What noble people we are, engaging in such strenuous research for today's Frugal Floozie Friday feature!


Frugal Floozie Friday: Food and Fun for Five Dollars or Less ... Really!!!


Silvio's Organic Pizza
715 N. University Ave.
Ann Arbor, MI 48104
734-214-6666


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Pasta con Cacio e Pepe

I was thrilled to recently win a giveaway from one of my favorite blogging buddies, Karen, of Eat Drink Wash Up. Not only is she a fabulous cook with a very sharp wit who tells great stories while sharing recipes; she also knows my beloved Roxy Music and shares my adoration of their greatest album, Avalon!

And so what, pray tell, did I win from my friend???

A trip to any food aficionada's paradise: a $50 gift certificate to Williams-Sonoma!

Now, of course, we all know that I don't make decisions well, especially when faced with so much bounty and so many new toys. So I brought Jeremy along with me, because he is a consummate shopper - he can enthusiastically spend money, his own or someone else's, with great skill and joy!

So, off we went on our excursion, in search of goodies. We walked in and immediately meandered over to the sale table, 'cause that's the kinda girl I am. Beautiful little yellow dessert plates with a honeycomb theme seemed like a lovely addition to my "photo op" dishes; but we kept looking, not wanting to leap upon the first option.

Delicate glassware, one set bearing French captions and another with Latin ... a pink spatula that had "Princess" stamped upon it ... jarred sauces and a caramel ice cream topping ... oh, so many things were calling to me!

But then Jeremy found two perfect items, the first of which was a Bunbury Boards cutting board from Ireland, sporting a code number to trace its history from tree to kitchen equipment. Here is my board's life story:

The species of tree is: Beech.

The location of the tree is recorded as: The Farmyard Kilruddery, Kilruddery Estate, Co Wicklow

Reason Down: This tree was windblown, it fell across the lane way into the Kilruddery Farmyard and knocked part of a wall during the winter of 2007.

Replacement Notes: This beech tree was a self seeded tree, growing in a hedge line where new saplings are now growing.

And the second fabulous item was an assortment of mixed peppercorns, since I'd run out and needed a new infusion to keep my pepper mill (a consolation prize in a Newman's Own contest, which the company had very thoughtfully personalized by etching my name into it) fed.

It took a few days for me to be able to bear the notion of using the cutting board, beautiful and unique as it is; but I decided that it was more noble to give it a purpose in life, rather than merely having it gather dust while looking pretty.

And then, the ideal way to put the new peppercorns to use was in an Italian dish that is named for them: Pasta con Cacio e Pepe, otherwise known as "Pasta with Cheese and Pepper". (By the way, like with every other dish in the history of the universe, it sounds infinitely better in Italian: [PAHS-tuh cohn CAH-chyo eh PEH-peh].)

Since I'd also recently received a new infusion of the lovely Flip Flop wines that I've so enjoyed cooking with (and drinking!), I thought I'd veer from the traditional dish just a tad by adding some Chardonnay to the butter/oil mix that coats the pasta along with the freshly grated pepper and cheese.

And so, here you have it: a dish that is luscious and flavorful, and yet simple and traditional. The quality of the ingredients is absolutely crucial here, since there is nothing to mask inferior ones; be sure to invest in the best that you can afford, so that the flavors shine through.

Pasta con Cacio e Pepe

12 ounces spaghetti
3 tablespoons butter
3 tablespoons extra-virgin olive oil
1/3 cup white wine
1 teaspoon kosher salt
1-1/2 teaspoons freshly grated peppercorns
shredded parmesan cheese

Prepare spaghetti according to package directions. Drain, then return to the pot.

Meanwhile, melt butter and oil together in a small saucepan over medium heat. Add wine, then bring to a boil for 2 minutes to reduce the mixture just a bit. Add salt and pepper, then pour over prepared spaghetti and toss to coat. Place onto a serving platter and top with cheese to taste.

Serves 4.

Sausage Meatball and Roasted Pepper Stew

After our recent week of 95-degree highs and heat advisories, we then had a cold spell with temperatures only in the 60s. You live in Michigan, you get used to this; there's a reason we joke that if you don't like the weather, just wait 5 minutes!

And so, while it wasn't quite necessary to make cocoa or haul out the winter coats, it was just chilly enough that a hearty bowl of soup was calling to me.

I'd also given a friend some suggestions for vegetarian meals, and had offered an idea for a stew with peppers and tomatoes ... which, of course, then kept floating in my brain until I got around to making a variation on it.

I roasted the vegetables to caramelize them and intensify their flavor. And I rolled the sausage into meatballs rather than simply browning it because I thought that would be more fun ... there's nothing more creative than that, sorry!

I was thrilled with how flavorful this stew was, and how much I enjoyed it. It was the perfect meal to have had ready ahead of time, after a weekend cooking/writing spree, needing only to be warmed up after I worked extra hours one day.

It was substantial and light at the same time, and perfect comfort food with a lively zest. And to make it vegetarian, simply cook the meatballs in a separate pan and serve them for anyone who wants to add them to the stew.

Sausage Meatball and Roasted Pepper Stew

1 small red pepper, cut into 1" pieces
1 small orange pepper, cut into 1" pieces
1 small yellow pepper, cut into 1" pieces
1 small red onion, cut into 1" pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
generous sprinkling of freshly ground black pepper
1/3 pound Italian sausage, hot or mild
1 large garlic clove, minced
pinch of red pepper flakes
1 tablespoon pesto
1 14.5-ounce can fire-roasted diced tomatoes
1/4 cup red wine
2 cups baby spinach leaves

Preheat the oven to 425F.

Place the peppers and onion into a large baking dish; drizzle with the oil, sprinkle with the salt and black pepper, and bake for 30 minutes. Stir, then bake for another 20 minutes until the vegetables are tender.

Roll the sausage into 1" meatballs. Brown the meatballs in a medium saucepan, then stir in the garlic, red pepper flakes, pesto, tomatoes and red wine. Add the roasted vegetables.

Bring to a boil, then cover and cook over low heat for 15 minutes. Add the spinach, cooking just until wilted. Serve immediately with a salad and good bread.

Makes 4 servings.

Pasta "Rags" with Fennel, Mushrooms and Spinach

This, if I may say so myself, was an absolutely stellar meal! I would have devoured the entire thing in one sitting, except that I really wanted to be able to savor leftovers at work the next day ... thus, restraint and patience were required.

Pasta "rags" are merely broken pieces of lasagna noodles -- a thrifty way to use up scraps rather than having them go to waste. I didn't happen to have any crumbled bits, so I simply broke them up myself specifically for this dish.

Now, I know that telling someone you're serving "rags" is hardly enticing! So let's call it by its Italian name; the Italians and the French ... man, they can make anything sound good, can't they???

Okay, here goes: Stracci di Pasta con Finocchio, i Funghi e Gli Spinaci. And this is how it's pronounced: [STRAH-chee dee PAHS-tuh kohn feen-OH-kyoh ee FOON-ghee ay lyee speen-AH-chee]

Trust me -- as convoluted as that looks, it is a gorgeous thing when said properly! But I make no claims to being able to say it well myself; I can say it, but not like an Italian can. So let's just shorten it to "Stracci di Pasta" and make it easier on ourselves!

Anyway, this dish came about because I had a fennel bulb, 3 mushrooms, and a handful of Farmers' Market spinach to use up before they rotted ... and you know how quickly these things can turn on a girl. Amazing how the whole can so fabulously exceed the sum of the parts!

Listen to some gorgeous melodramatic Italian opera while you're cooking, and then enjoy your dinner with a lovely glass of wine. You, too, can feel transported to Italy by the vibrant and seductive flavors of this dish ....

Stracci di Pasta con Finocchio, i Funghi e Gli Spinaci

6 whole wheat lasagna noodles, broken into 2" pieces
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 large garlic clove, minced
1 small fennel bulb, stalks removed, halved, sliced thin
3 white mushrooms, halved, sliced
2 cups chopped spinach leaves
1/4 cup pesto
parmesan cheese, for serving

Cook lasagna noodles according to package directions. Drain.

Meanwhile, heat oil, red pepper flakes, and garlic in a medium skillet over medium heat. Add fennel and cook for 5 minutes, stirring occasionally, until fennel softens. Add mushrooms and cook for 5 minutes, stirring occasionally, until slightly golden. Add spinach and cook just until wilted.

Add pesto to drained lasagna noodles and stir to coat well, then stir in vegetables. Serve immediately, topped with parmesan cheese.

Serves 2 generously.

Makin' It Up As I Go Along

I'd planned to make Red Beans 'n' Rice for dinner on Monday night, after Tom picked me up at work and we ran a couple of errands. I don't make the long, slow, authentic version famous in New Orleans; I make a quickie version that would horrify anyone from Louisiana before they even bothered to taste it to see that it's really good.

But Tom was getting over the flu and still not feeling his best that afternoon, and we almost never (Chinese or Indian restaurants being the sole exceptions) eat anything but brown rice. Add some high-fiber beans and some Cajun spices to that mix, and it was likely going to be a bit rough for a recovering stomach. So we switched gears on our way to Trader Joe's.

We bought some chicken sausages flavored with Fontina cheese and spinach. We found fennel -- one of my very favorite foods! -- at the ludicrous and almost suspicious (can this really be right???) price of $2.49 for 2 bulbs. We had a gigantic bag of spinach at home, as well as pesto and parmesan and my new bottle of lemon balsamic vinegar.

And so, we made ourselves an Italian-influenced stir fry.

My parents had given Tom a mandoline for Christmas. Yeah, I know everyone thinks it was for lil' ol' me, and that they just put his name on it as a means of giving me one more goodie but kinda sorta acknowledging his existence. Uh uh. I am terrified of the thing, and have sworn I would never use one; I am a notorious klutz, and even bear a scar on my left index finger from having sliced myself (and received 4 stitches afterwards) while trimming the ends off sunflowers. I know perfectly well -- and Jeremy will corroborate this for you readily, just ask him -- that I would lose a fingertip if I ever dared to use a mandoline.

But Tom has wanted to play with one for a long time, to make salads and cole slaw and possibly even homemade potato chips. And this was his first chance to use it.

Once the beautifully thin slices of fennel were ready with virtually no effort, Tom proceeded to slice an onion for me as well. (I almost wished we'd been making a layered salad, because he had so much fun with his new toy!) I then sauteed the vegetables, browned the sausage, tossed in some spinach, and combined the pesto and some vinegar and a bit of water to make a sauce. 10 minutes after we started the process, our stir fry was ready to be served over brown rice, topped with some shreds of parmesan.

And dinner, quite frankly, was amazing! A little pinch of red pepper flakes wouldn't hurt it the next time we make it (and there will absolutely be a next time!), and you could certainly use white wine instead of plain ol' water. The fennel and onion had been sliced so thinly that they caramelized readily in the skillet and were almost sweet. The sausage had an excellent flavor, and there was abundant nutrition in the lean meat and the hefty dose of vegetables and the whole grain support system for it all. Truly, it was a delicious meal ... and all on a whim!

Here is the recipe written with accommodations, since I know that not everyone has access to some of the more exotic ingredients I am very fortunate to have. The stir-fry would also be excellent served over pasta, or even as the filling for a sub with cheese melted over it ... sigh ....

Italian Sausage Stir-Fry

2 tablespoons extra-virgin olive oil
1 small fennel bulb, halved and sliced very thin
1 small onion, halved and sliced very thin
2 links pre-cooked Italian sausage, sliced thin
3/4 teaspoon kosher salt
3/4 teaspoon Italian seasoning
2 tablespoons pesto
1 tablespoon balsamic vinegar
1/2 cup water or white wine
2 huge handsful fresh spinach, torn
brown rice or pasta, for serving
parmesan, for serving

Heat oil in a large skillet over medium heat. Add fennel and onion, and cook until softened and starting to turn golden.



Add sausage and cook until lightly browned. Sprinkle with salt and Italian seasoning.

Combine pesto, vinegar and water; pour into skillet and stir to combine. Cook for 1 minute as sauce bubbles.


Add spinach and cook until wilted. Serve over rice or pasta.

Serves 2 generously.