Oscar Night Dinner

Oscar night is here and in true Hollywood style I decided to remake some classics with my own twist, for us to eat while watching our favourite awards show of the year.  We began with my own adaptation of my mother's classic penne with cauliflower.  Another classic, Caesar salad, got my treatment, dressed in a muddled anchovy, caper and garlic vinaigrette.  For the final act, I made individual apple and strawberry crumbles, with chambord liqueur and a fabulous brown sugar and oatmeal crust.  I hope these dishes will inspire you to put your own spin on classics, remaking them with your own flair and style.

Buon Appetito!

Orzo and Sausage Stuffed Peppers with Carmalized Fennel

Sunday is my favourite day of the week and has been since I was a child. My parents taught me that dinner is not just about the food, but it is about the togetherness with family and friends.  We would cook together, eat together and talk about the past week and catch up together.  I have made an effort to live the same way, even though I have moved away from home.   My hubby and I plan to pass our family values and rituals down to our own children one day. 

Peppers stuffed with carmalized fennel, sausage, onions, mushrooms and orzo is a great recipe to make with family for Sunday dinner.  Once the peppers are in the oven and the dishes are done you can kick back with your loved ones and enjoy their company at least until the dinner is ready.  I hope that you enjoy chopping, chatting and eating with your family as much as we do.

Ingredients

4 large red peppers

1 cup of orzo

1/2 cup red wine

2 cloves minced garlic

4 sausages - casings removed (I used hot pepper and fennel sausage)

1 red onion - chopped

1 fennel bulb - chopped

1 cup of mushrooms - chopped

1 small can of chopped tomato's

1 tbsp basil pesto

1 cup parmigiano cheese

1 tbsp extra virgin olive oil

salt and pepper as needed

Bread Crumb Mixture

1/2 cup plain bread crumbs

1tbsp parsley

salt and pepper

1 tbsp olive oil

Mix all ingredients until well incorporated and set aside. 

Directions

In a hot skillet, cook sausage, breaking it into small pieces as it cooks.  When sausage is cooked, remove from skillet and set aside.  Using the same pan, heat olive oil over medium - high heat and add fennel and onion.  Cook until carmelized.  Add mushrooms and minced garlic and cook for another minute.  Add red wine and cook for one minute.  Add chopped tomatoes and cook for 5 - 6 minutes.  Return sausage to pan and incorporate into sauce.  Remove sauce from heat and let cool. 

Cook orzo to package directions but remove from heat approximately 4 - 5 minutes earlier than directed.  The orzo will finish cooking in the peppers once they go in the oven. 

In a large bowl, combine sausage sauce, partially cooked orzo, parmigiano cheese, pesto, salt and pepper.  Stir until all ingredients are well incorporated.  Scoop mixture into 4 large, hollowed peppers and pile high.  Place stuffed peppers on a pan and topped with bread crumb mixture.  Bake covered for 30 minutes in a 350 degree oven.  Remove cover and bake for 10 more minutes to brown the bread crumb mixture.  If you wish to serve with the top of the pepper, as pictured, just bake the tops on the same pan, as well.  Let rest 10 - 12 minutes prior to serving.

Buon Appetito!

Brodo di pollo, zuppa con crostini all'aglio arrostito

The freezing rain today has inspired me to make a soup that will warm me up and make me forget all about the bad weather.  I wanted something simple and full of flavour, and I wanted it as fast as possible.  I quickly defrosted some chicken broth from the freezer and while I waited patiently for that to happen I made some roasted garlic crostini.   When the broth was hot I added some soup noodles, chopped parsley, white wine  and garnished my dish with some freshly grated  parmigiano cheese. 

I am ready to Ciao Down this wonderful soup and continue to think about future meals that will bring joy to all my family and friends.

Buon Appetito!

Sweet Potato, Pancetta, and Carmalized Onion Linguine in a Brown Butter Sage Sauce

Lunch is fast approaching and I am craving a sweet and savoury dish that will keep my palate completely satisfied.  I needed something with layers of texture, intense flavour and vibrant colours to brighten my day.  I decided to make a wicked lunch pasta using sweet potato, onions and pancetta in a brown butter sage sauce.   I think this lunch will definitely make the rest of my afternoon a happy one. 

Serves 4- lunch size
Ingredients

350 grams of linguine
4 slices of  pancetta-chopped
1 large sweet potato- chopped into 1/2 inch pieces
1 lrg onion- chopped into 1/2 moon slices
1 stick of unsalted butter
10 sage leaves
1 tbsp of extra virgin olive oil
salt and pepper to taste
Parmesan cheese and toasted pine nuts - for garnish
Saute the pancetta until slightly crispy and remove from pan.  Add the olive oil and when hot add the sweet potato and cook on medium high heat.  After 5-6 minutes add the onions and season with salt and pepper.  Cook until all the ingredients are caramelized. When done remove from pan and add to reserved pancetta.  Add butter and sage leaves to the pan and cook on high heat until butter has a beautiful brown colour and the sage leaves are slightly crispy.  Add cooked linguine and all reserved ingredients and toss together and platter into lunch dishes. 

This pasta was so yummy and full of texture and flavour.  I can't wait to make it again.

Buon Appetito!

Zuppa di Pesce

My darling hubby had his braces put on last week, bringing back vivid memories of my childhood days with braces, a  headgear, and glasses.  The hard time he has had adjusting to the change in his eating habits reminded me of some foods I used to have to eat.  I wanted to make this adjustment period fun and still satisfy his appetite and palate, so I decided to make my favourite soup to do just that.  If anyone reading has a loved one that is having a hard time eating due to mouth drama, I think this recipe will help you through and keep your mouth wanting more.  If you have no mouth drama in your life this recipe is an amazing addition to your soup repertoire.

Zuppa di Pesce

Soup Base
5 slices of smoked extra thick cut bacon - chopped
3 leeks (white bottom part) -  chopped
1 large russet potato - chopped
2 carrots -  chopped
2 celery stalks - chopped
Make sure to chop the above ingredients the same size so they cook evenly.  I cut mine in 1/2 inch pieces.
2 cloves garlic - minced
1/2 cup white wine
1 can diced tomato
2 cups of clam juice
4 cups of chicken stock
salt and pepper to taste

Heat large stock pot over medium to high heat.  Saute bacon until cooked but not completely crispy.  Add all vegetables except garlic and saute for 5 minutes until carmelized.  Add garlic and cook for one minute.  Deglaze pan with white wine.  Add diced tomato and cook for 5 more minutes.  Add clam juice, chicken stock, salt and pepper.  Turn heat to medium and cook until potatoes are tender, approximately 15 minutes.  Once potatoes are tender, remove half of the soup base, puree in a blender or food processor.  Add pureed mixture back to the soup base.  This will create a thick texture to the soup, while leaving chunks of goodness.  This base can be made the day before to let all the flavours marry for maximum pleasure.

Seafood

1 can of baby clams
2 lbs of fresh clams
1 lb of mussels
10 shrimp
10 medium scallop
1 large piece of halibut - chopped in 2 inch pieces
juice of 1 lemon
2 tbsp of garlic butter
Salt and pepper as needed

Heat non-stick pan over high heat and add garlic butter.  When hot, add all seafood, give it a good toss to coat with garlic butter and add lemon juice, salt and pepper.  Turn heat down to medium and cover pan until shells open.  Add seafood to hot soup base.  I like to cook seafood separately because I find it adds more flavour and complexity to the dish.  I find if the seafood is cooked in the broth, it just tastes like boiled fish.

Garnish
12 pancetta crisps   - I baled the pancetta on parchment paper for 8-10 minutes until crispy.
1/2 cup of fresh parsley - chopped

Serve healthy portion of soup in your favourite bowl and garnish with pancetta crisps and fresh parsley

Buon Appetito!

Angela's Mushroom Risotto and Steak Pizzaiola

My hubby has been away for the past month so I decided to make two of his favorite dishes to welcome him home.  These two dishes are significant to us because they were the first meals I made for him when we started dating. 

Most of the time I do not make these meals together but I figured that he would appreciate two of his favourite dishes and my awesome company for his welcome home celebration.

This risotto is so decadent that we should be eating it while on the treadmill.  It is really hard to practice portion control with this particular dish, so we don't!

This risotto is so wonderful that I have decided to share it with you.  I hope that this recipe inspires you to Ciao Down with your family and friends.








Mushroom Risotto
serves 6

1 1/2 cups aborio rice
1 cup dried mushrooms - soaked in hot water
3/4 cups mushroom liquid
2 cups fresh mushrooms (your choice)
1 large onion - diced
2 cloves garlic - minced
8 tbsp butter
1 tsp truffle salt
1 tsp black pepper
1 tbsp white truffle oil
1/2 cup white wine
1 tbsp extra virgin olive oil
1 tsp saffron threads - ground
3 cups chicken stock
1/2 cup of fontina cheese - grated
1/2 cup parmigiano cheese
taste and add extra salt and pepper if needed.
garnish with fresh basil

Step 1- mushrooms

Heat pan and olive oil and add dried (not the liquid) and fresh mushrooms to the pan, and cook on high heat for 2-3 minutes.  Add garlic and saute for another 2-3 minutes.  Season with salt and pepper and set pan aside.

Step 2 - liquids

Heat chicken stock and add saffron and strained mushroom liquid.
Once this mixture comes to a boil keep on low heat.

Step 3 - risotto

Heat a large heavy sauce pan and add 4 tbsp of the butter.  When hot add the onion and cook on med high heat for 5-6 minutes.
Add the rice to the pan and cook for 2 minutes.
Add the white wine and cook for 3 minutes. Turn to medium heat.
Add 1/2 cup of liquid mixture at a time.  Once evaporated, add another 1/2 cup of the liquid.
This process takes about 20 min until all the liquid is incorporated.
Make you are stirring the rice after every liquid addition.  It is important to move the rice around but not over stir your rice. 
Once all the liquid is incorporated turn off the heat and add remaining butter, mushrooms and cheeses.  Taste and season with salt and pepper if needed.

Step 4- platter

Place the risotto on your favourite platter and garnish with white truffle oil and fresh basil.

Buon Appetito!