Howdy all.  And Happy Spring!

Amazing how a bright, sunny day can make you smile and want to conquer the world. Yes, it’s still March in Chicago. Yes, it’s till below the 50 degree mark, but something about today’s sun and knowing that it’s actually “spring” has lifted my mood tremendously.

This is somewhat surprising as things didn’t pan out as I had hoped this weekend. I auditioned for Master Chef on Saturday and did not make the initial cut. Normally, I’d probably have beaten myself up about it, but somehow I knew that this wasn’t my time. I have enough experience in  production and selecting talent to know that these types of shows try to cast according to “character,” and not necessarily based on your cooking skills. So in all honesty, I’m kind of glad I didn’t get picked. It shows that I am a fairly normal (!!), well-adjusted person who just happens to be able to cook pretty well, and who enjoys cooking even more.

Besides, had I been chosen, I wouldn’t have been able to continue to regale you with useless trivia, or be able to share my recipes with you. For a lo-o-o-o-o-ng (read 9+ weeks) time. Win-win, get it?

My weekend otherwise was amazing, as it usually is these days. I’m hitting the ground running with a new sense of hope on the job front, and I’m sharing this silly blog with many more people, some I know some I don’t. And I’m thrilled and completely flattered by your attention.

To show my appreciation, I’m pulling today’s recipe from my favorite’s file, something my Nana used to make when she had a ton of leftovers and needed to use them. Something warm and comforting. You can adapt the recipe to your tastes, and add/delete anything you want/don’t want. Please enjoy and don’t forget to tell ’em Rocco sent ya!

Pasta N’Casciata
Serves 4-6

Ingredients/Leftovers:
Cooked Rigatoni/mostaccioli or any other leftover pasta
Marinara sauce
Butter/olive oil to grease the casserole dish
Cooked meatballs or italian sausage
Cooked cauliflower
1-2 Hard Boiled Eggs, peeled and sliced
1 cup grated mozzarella cheese
1 cup grated swiss or provolone cheese
1/2 cup breadcrumbs
1/4 cup grated parmesan

Take a big casserole dish and liberally grease with butter (gasp) or olive oil. Throw some breadcrumbs in and swirl around to coat bottom and sides

Start layering, first with sauce, then cooked noodles. More sauce, cooked cauliflower, cheese (Nana used both Swiss and mozzarella), more sauce, noodles, sauce, sliced hard oiled eggs, sliced meatballs and sausage, more cheese, noodles, sauce, etc. top layer should be sauce, mozzarella and some Parmesan and breadcrumbs on top. Bake uncovered in 350 degree oven until top layer starts to brown, about 25-30 minutes.

Let rest about 10-15 minutes, slice, serve and enjoy!

The beauty of this dish is that you can use any leftover pasta, meat, cheese, etc. I make it differently every time.

Ah, another gloomy Monday in March.  This is the time of year that everyone seems to be really over “winter” and ready for warm weather and the outdoors. Unfortunately, Chicago isn’t cooperating today. Although give it 5 minutes, that could change.

The fact that I’m in between jobs right now further emphasizes the gloom of the day, but I refuse to let my mood go south.  In fact, I had a hankering for soup today, something sunny and bright, that would lift my spirit and impart a sense of joy into my day. And voila! My curried Butternut squash soup came to mind!

This is a soothing, warm soup, a little spicy and very filling. You can go completely veggie if you’d like by swapping out Vegetable Broth for the Chicken Broth, and can take it one step further to go Vegan by omitting the butter. Pair it with a salad and maybe a hunk of multigrain bread, and you have a complete meal.

Give it a try and see if it doesn’t brighten YOUR day! And as always, tell ’em Rocco sent you!

Curried Butternut Squash Soup – makes 6 cups

• 1 large butternut squash, sliced in half and seeded, rubbed with olive oil
• Olive oil for roasting
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 stalk celery, diced
• 6 cups Chicken Stock (or Veggie broth)
• 1 bay leaf
• Salt and pepper to taste
• 1-2 tsp Curry powder OR garam masala :
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon cayenne
  • 1 tablespoon ground cumin
• Additional cayenne for heat (optional)

1. Preheat oven to 375.  Place oiled halves of the squash on a foil lined baking sheet. Bake for 40 minutes, or until flesh is tender when pricked with a fork. Set aside to cool.
2. In a dutch oven, heat oil and add onion, carrots, celery and garlic. Cook, stirring often, until the veggies become soft, approximately 7-10 minutes. Try not to brown anything.
3. Scoop the cooled squash flesh into the pot with the veggies and add the stock , the curry and the bay leaf. Bring to a low boil, reduce heat and let simmer to blend the flavors.
4. Remove Bay leaf and using an immersion blender, puree soup to desired consistency. Taste and adjust seasoning accordingly.  Add bay leaf back to pot and continue to simmer.  Serve warm with a sprinkle of paprika on top or a scoop of non-fat greek yogurt.  Enjoy!

 

 

 

Sundays at my house have always been about sleeping in, catching up on chores and prepping for the week.  What it’s also always been for me is a day to cook, to experiment with different dishes and make enough food for the week. It could be anything from a big batch of chili to soup or to slow-cooked pork or some other casserole type dish.

I’m also known for my breakfasts, be it home made banana bread french toast, biscuits and gravy, or creamy scrambled eggs.  Definitely comfort food.

Today’s adventure was all about going out of my comfort level. I made the decision to try to impress the boyfriend, so I made a batch of Eggs Benedict Florentine – a combination of the traditional Eggs Benedict with the added oomph of sauteed spinach.  I’d only really made Hollandaise sauce once or twice in my life, and hadn’t poached an egg in years, but I felt emboldened enough to give it a shot.

Set with my new-found confidence and the adulation of the love of my life, I gave it a shot. And boy howdy, was it GOOD!!

I think cooking is not only a skills based art form, but also a true manifestation of where you are in your life, mentally and physically, and love. Love of food, love for people, just. Love. And being truly in love (finally) at 49 really feels AMAZING.  So in honor of Phil and the love I am encompassed with, here is my recipe.  I hope you enjoy it as much as we did, and remember to tell ’em Rocco sent you!

Ingredients

Hollandaise Sauce:

• 2 egg yolks
• 1-1/2 Tbsp water
• 6 Tbsp melted butter
• juice of 1/2 a lemon
• Salt, pepper to taste

2-4 large or jumbo eggs

2 quarts of water

2Tbsp white vinegar

1lb baby spinach

1-2 Tbsp olive oil

1-2 cloves garlic, minced finely

Salt and pepper to taste

2-4 slices Canadian bacon

2-4 slices multi grain bread, toasted

Dill for garnish

Directions

1. Make the sautéed spinach. In a large skillet, heat the olive oil. Toss in the minced garlic and cook for a minute until it starts to turn golden. Add the spinach and stir, cooking 3-4 minutes until spinach is wilted. Season with salt and pepper. Set skillet aside.
2. Bring a large pot with the 2 quarts of water and vinegar to a boil. Gently add eggs, 1 at a time, to pot careful not to break the yolks. Cook 1-2 eggs at a time, 3-5 minutes. Gently remove to a warm plate with slotted spoon.
3. In a small Saucepan, whisk 2 egg yolks with water until fully blended and slightly frothy. Place saucepan on burner set to MEDIUM and whisk egg mixture constantly until eggs begin to thicken. Remove from heat, continuing to whisk and slowly drizzle in melted butter. Once incorporated, add lemon juice, whisk and return to heat, continuing to stir until sauce becomes thick to desired consistence. Remove from heat and keep warm.
4. Assemble dish. Place 1 piece of toast down on a plate, layer with 1 slice of warmed Canadian Bacon, then spinach and poached egg on top. Drizzle Hollandaise sauce on top and garnish with fresh or dried dill. ENJOY!