Tuesday, February 11, 2014

Pasta Fagioli

Pasta Fagioli, one of my favorite pasta dishes, so on this cold snowy day that is what I made.  Actually, I did not want to go to the store shopping for anything, so used what I had in the house.   It worked out really nice.


1 can (400 g) garbanzo beans, drained and rinsed
1 garlic clove, cut in half
salt and pepper to taste
Parmigiano grated
fresh Parsley, mince about half handful (if I had basil, I would have used that)
400 g bacon
400 g short pasta
extra virgin olive oil


Cook the bacon on a sheet pan in a preheated oven 180C for about 35 minutes, turning occasionally.  When done, remove to a plate with paper towels and pat dry.

Drain the beans and rinse well, in a heavy bottom pan, add a good glug of olive oil and cook the garlic till it starts to turn brown a little and then remove it.  Add the beans, and season with salt & pepper.

Bring a large stock pot with water to a boil and add salt, then the pasta.  Cook till al dente. Drain the pasta, and place into a dish (save some of the pasta water).  Add the beans, parmigiano, parsley, crumbled up the bacon and maybe a little more oil if you wish.  Mix everything together and taste for seasoning, you may need some salt and pepper.


Monday, February 10, 2014

Fontina Cheese Appetizer

Watching TV chef Ina Garten make this recipe, it looked so good I decided to do it for a birthday party that I was invited to.  

It's been real cold here and thankfully I had the ingredients in the house, because I really did not want to go out.

You will need a heavy bottom pan, cast iron is great.  I used a 26 cm heavy pan which worked out great!


700 grams of Fontina Val d'Aosta cheese, rind removed and cut into small pieces
3 garlic cloves, sliced thin
1 tablespoon of minced thyme leaves
1 tablespoon of minced rosemary leaves
sea salt and freshly ground black pepper
1 crusty french baguette

Preheat the broiler and position the rack to about 12 cm (5 inches)  from the heat.

Place the cubed cheese into the pan , drizzle the olive oil, add the salt & pepper, rosemary and thyme leaves.  

Place the pan under the broiler for about 6 minutes until the cheese is melted and bubbling and starts to brown.  

Serve right out of the oven in the pan it was cooked in with pieces of bread.

PS.  you can vary this dish with other cheese if you wish.  This is really delicious and a great appetizer!!!  Enjoy!

Saturday, February 8, 2014

It's what's for Supper -- Skirt Steak with roasted potatoes

It's what's for Supper, something real simple and light.


Roasted Potatoes with Skirt Steak:

one skirt steak. skirt steak about 500g, depends on the steak is really delicious and inexpensive
new potatoes
salt & pepper
extra virgin olive oil
heavy bottom pan

Cut up potatoes into small pieces rinse and place into cold salted water.  Bring to a boil and cook till al dente.  You don't won't the potatoes cooked all the way.

Drain potatoes and pat dry.  Season with salt, pepper, rosemary, olive oil and some grated parmigiano.  Mix together and place into a preheated oven 180C for about 30 - 40 minutes.  You want them crispy and slightly browned.

Prepare the skirt steak, season with salt, pepper, rosemary and olive oil and place into a preheated pan.  Cook till brown on one side, then turn over and brown the other side, this is about 8-10 minutes.  Remove from the pan to a heated plate, cover and let sit for 10 minutes.

When the potatoes are done, plate them onto a plate with the steak and enjoy with a nice glass of red wine.  This is fast easy and really delicious.