Tuesday, August 19, 2014

Fettuccini with Ham & Zucchini

Always a hit!


Olive oil
1 clove garlic, pressed
1/2 medium onion, finely chopped
2 or 3 small zucchini, julienned
1 (or so) cup cooked ham, diced
1 pint heavy cream
2 T butter
1/2 cup parmesan cheese, grated
1 package fettuccini pasta


Cook pasta according to directions on package. In skillet, start with a couple tablespoons of oilive oil. Sautee onion and garlic on medium heat until onion is tender. Be careful to not burn the garlic. Add the zucchini and ham and stir fry for about 5 minutes. Drain pasta and pour back into pot. Add the cream, butter, zucchini mixture to the pasta. heat this through then add the parmesan last. Serve immediately. You can tweak the recipe to stretch it as much as you want, including adding sour cream, etc.

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Tuesday, August 5, 2014

Creamy Potato & Corn Chowder

This was the perfect thing for the rainy day we had today. 


Potatoes (3-4 large baking potatoes, peeled & cut up)
2 cloves garlic (minced)
1/4 onion (chopped)
3-4 Tablespoons butter (I used bacon fat)
1/3 cup flour
1 1/2 cups chicken broth
2 cups water
4-5 cups milk (or combination of cream, milk, etc.)
1 cup Corn
Salt & Pepper

The first thing I did was cook 5 slices of bacon to make a nice bacon bit topping for the soup. I then used the fat rendered to begin my roux.

Place the butter (or oil or bacon fat) in the bottom of a large pot and turn the heat on medium-low. Add the onion & garlic and simmer until the onions are tender. Turn the heat down if it gets too hot...you don't want to burn the garlic.

Add the flour and make a nice paste. Then whisk in the half of the chicken broth. Bring this to a boil to thicken it up.

Add remaining chicken broth & water. Add potatoes and bring to a boil until potatoes are tender, stirring regularly. Add milk (if you added the milk before the potatoes are tender and you are bringing it to a simmer, stir constantly to avoid scalding the milk.)

Add corn, salt & pepper to taste.

Serve with shredded cheese, green onions & bacon!


Monday, August 4, 2014

Simple Basil & Tomato Bruschetta

I'm enjoying my first try at growing heirloom tomatoes and basil this year. I knew when my friend offered me some of her tomato plants and basil starts that the first thing I'd be making with them was bruschetta!  And it has not disappointed. My tomatoes had a nice sweetness to them and also some nice color variation. This is definitely big flavor on a little slice of bread. 


1 French baguette  (sliced)
Tomatoes (Diced...I used about 20 small cherry-sized tomatoes)
Fresh Basil (Chiffonade...I used about 10 medium-sized leaves)
4 cloves garlic (Minced)
Olive oil
kosher salt 

Turn the broiler on high. Make sure rack is low-medium low. Slice the baguette (slicing diagonally will increase surface area). Place on cookie sheet or the like. 

Dice tomatoes and place in a bowl. Place the basil leaves directly on top of each other and roll up tightly. On a cutting board, chiffonade the basil. (You can youtube this). Throw in the bowl with the diced tomatoes. Toss with about 2 tablespoons of olive oil, 1/2 tsp kosher salt and set aside. 

In a small bowl, mix 2 tablespoons of olive oil with the minced garlic. Set aside-but get your pastry brush ready. 

Place bread slices under broiler. Watch closely!!! and pull out when they are only barely beginning to toast (this cuts out any possibility of sogginess). 

Brush garlic/olive oil mixture on the slices of bread, followed up with a spoonful of your tomato goodness.