Category Archives: Italian

Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Print Friendly

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients like wild mushrooms, truffles, sage, prosciutto, toasted nuts, hearty greens, whole grains…yum. Fall is definitely my favorite season of the year when it comes to food 🙂

Buckwheat Bucatini

In particular, I love making homemade pasta and one-pot dishes, which is so easy to do with my KitchenAid® Gourmet Pasta Press that attaches to my KitchenAid® Stand Mixer.

KitchenAid Gourmet Pasta Press

It makes six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni simply by swapping out a different disc for each pasta cut…how cool is that?!?

Sauce Ingredients

I decided to make a homemade Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. Similar to the traditional Italian Pizzoccheri (flat buckwheat fettuccine), buckwheat noodles have hearty depth of flavor, and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.

Truffled Wild Mushroom Sauce

My pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

CLICK HERE TO SEE STEP BY STEP INSTRUCTIONS AND THE FULL RECIPE ON THE KITCHENTHUSIAST BLOG!

I’d love to hear how you would use the KitchenAid Pasta Press and what recipes you would make! Share your take on my Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on KitchenAid’s Instagram page using #MadeWithKitchenAid for a chance to be featured.

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

Cheesy Baked Pasta w/ Sausage & Summer Veggies

Print Friendly

Cheesy Baked Pasta with Sausage and Summer Veggies

Ah, it’s almost the end of Summer and I keep thinking, where has it gone? Along with Summer comes lots of fresh veggies like zucchini, bell peppers, mushrooms and yellow squash that I just can’t get enough of!

Colavita

I recently received a lovely care package from my client Colavita, who sent me some delicious pasta, sauces, olive oils and vinegars to sample, which inspired me to make this Cheesy Baked Pasta with Sausage and Summer Veggies. 

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s a tasty and healthy twist on traditional Baked Ziti, using Colavita Fusilli pasta with sweet Italian sausage and lots of colorful summer veggies like zucchini, squash, bell peppers, mushrooms, onions and garlic. I sautéed everything in Colavita Extra Virgin olive oil with a splash of Colavita Chardonnay White Balsamic vinegar for some extra sweet and tangy flavor.

Cheesy Baked Pasta with Sausage and Summer Veggies

I used their Colavita Tomato Basil sauce mixed in to the pasta and veggies along with fresh oregano and basil. AND it has three (3!!) cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy – all baked into a big pot of bubbly goodness.

Cheesy Baked Pasta with Sausage and Summer Veggies

Look. At. This. Cheesy Baked Pasta Goodness. YUM.

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s the perfect dish for a quick and healthy weeknight dinner – and is great served with a green salad and some crusty Italian bread (dipped in Colavita olive oil and vinegar of course!) Enjoy!

Cheesy Baked Pasta w/ Sausage and Summer Veggies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6-8

This is a tasty and healthy twist on traditional Baked Ziti, using Colavita Rotini pasta with Italian Sausage and lots of colorful summer veggies like zucchini, squash, mushrooms, onions and garlic! It also features Colavita Tomato Basil sauce mixed with three cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy baked into a big pot of bubbly goodness. Perfect for a quick weeknight dinner served with a green salad and crusty Italian bread.

Ingredients

  • 1 pound Colavita Fusilli pasta, uncooked
  • 1 pound sweet Italian sausage, ground
  • 2 tablespoons Colavita Extra Virgin olive oil, divided
  • 1 tablespoon Colavita Chardonnay White Balsamic vinegar
  • 1 cup yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1 cup mushrooms, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1-16 ounce jar Colavita Tomato Basil sauce
  • 1 cup mozzarella cheese, shredded
  • 1 cup Parmesan/Asiago cheese, grated
  • 1 cup part-skim ricotta cheese
  • 1 large egg, beaten
  • 2 tablespoons fresh basil, chopped
  • 2 teaspoons fresh oregano, chopped
  • 1 teaspoon sea salt (add more to taste)
  • 1/2 teaspoon freshly ground black pepper (add more to taste)
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Cook pasta according to package directions (about 9 minutes for al dente), drain.
  2. Preheat oven to 400 degrees F.
  3. Heat a large skillet over medium-high heat and add one tablespoon of olive oil to the pan. Cook sausage until no longer pink, drain fat and set aside.
  4. Add additional tablespoon of olive oil to the pan, and add squash, zucchini, mushrooms and bell pepper. Saute for 5-7 minutes until soft. Add minced garlic and balsamic vinegar and cook for another minute or two. Add the cooked sausage back into the pan.
  5. Stir in the tomato sauce, 1/2 cup of mozzarella and 1/2 cup of Parmesan/Asiago cheese and reduce heat to medium-low. Cover and cook for another 5 minutes until cheese is melted.
  6. Meanwhile, add the ricotta cheese to a mixing bowl and stir in beaten egg, fresh herbs, salt, pepper and red pepper flakes.
  7. Place the cooked pasta in a large pot and add the sausage-veggie-tomato sauce mixture, stirring well. Fold in the ricotta-egg-herbs mixture until thoroughly combined.
  8. Spoon the pasta mixture into an 8x8 square glass or ceramic baking dish. Sprinkle with remaining mozzarella and Parmesan/Asiago cheese evenly over the top.
  9. Bake at 400 degrees F for 15 minutes until cheese is bubbly and browned.
  10. Let cool for a few minutes, serve hot with a green salad and crusty Italian bread.

Notes

You can also substitute Colavita penne, shells, farfalle or ziti for the fusilli pasta.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2016/08/05/cheesy-baked-pasta-w-sausage-summer-veggies/

Cheesy Baked Pasta with Sausage and Summer Veggies

Cheesy Baked Pasta with Sausage and Summer Veggies

Colavita has a great line of Italian gourmet food, olive oils, vinegars, pastas,  condiments and other specialty foods, which makes them one of my favorite brands for quality Italian cooking.

Check out their Facebook page, Twitter page, Pinterest and Instagram pages for more great recipes and cooking ideas!

Note: I received complimentary products from Colavita but was not compensated for this post. All photos, copy, recipes and opinions are my own. Please do not share, distribute or use any content without my permission.

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

Olive Garden unveils delicious new menu items!

Print Friendly

IMG_7169

I recently attended a super fun event to celebrate the delicious new items that Olive Garden has introduced on their menu.

IMG_7160

I joined the Olive Garden team along with several other local journalists and bloggers at Elevated Acre in Downtown Manhattan which is a beautiful outdoor space overlooking the East River with views of the Brooklyn Bridge.

IMG_7157

We enjoyed their private label wines out on the deck

IMG_7162

(I love their new Tuscan Red table wine!) and then all sat down at a huge table to start the festivities and get first dibs on the menu tasting. #NeverEndingTable

IMG_7192

We met the Olive Garden marketing team and their Executive Chef who told us about their new menu innovations,

IMG_7187

and then we got to taste all of them over a few hours, which of course was the fun part!

IMG_7197

We all love their classic breadsticks and salads right?

IMG_7194

Well you have to try their new Breadstick Sandwiches – we tried the Eggplant Parmesan and Spicy Calabrian Chicken..delicious!

IMG_7205

The coolest new items we tried are their new Deep Dish Spaghetti Pies..they’re like spaghetti quiches baked in a shell with all kinds of yummy fillings but in pie form! The Chicken Alfredo Pie was amazing…

IMG_7208

and so was the classic Spaghetti and Meatballs Pie made with 7 cheeses, bacon, meatballs and homemade sauce.  So good and totally fun.

IMG_7215

And we can’t forget dessert – they served us an incredible Chocolate and Caramel Lasagna – layers of gooey caramel, chocolate and cake similar to Tiramisu..OMG. TO. DIE. FOR. And the perfect ending to a perfect Italian meal!

IMG_7199

Check out the great photos of the event below and visit their website for more info on these awesome new menu creations and specials in your area.

Visit Olive Garden on Facebook

Visit Olive Garden on Twitter

Visit Olive Garden on Instagram

IMG_7155

IMG_7167

IMG_7179

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

Print Friendly

PastaHero1

Spring is finally here in full bloom, and I’m so excited to cook with fresh, seasonal ingredients! One of my favorite pasta dishes to make for spring is this tasty and fresh  Homemade Spring Fettuccine with Pancetta, Peas & Asparagus.

Follow my blog with Bloglovin

PrepFreshIngredients

It features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce.

FoodProcessor

You simply make the dough in your KitchenAid 14-cup food processor,

CutDough

knead it and cut it into a few pieces,

RollPasta

then use the KitchenAid pasta attachment to roll it out the pasta sheets

CutFettuccine2

and cut into lovely fresh fettuccine

PastaNests

AddBrothCream

served with a gorgeous Parmesan cream sauce with fresh veggies all tossed around with the pasta and cheese right in the pan. YUM.

PastaHero2

It’s so delicious and easy to make and tastes like Spring in a bowl!

Click here to view the full recipe post on the Kitchenthusiast blog and see step by step photos and instructions on how to make this delicious Spring pasta dish!

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

The Most Popular Posts of 2015 :: Happy New Year 2016!

Print Friendly

2015 Happy New Year

So here it is, the last day of the year 2015..oh how time flies, and so much has happened! I’m so thankful for all the wonderful opportunities that have come into my life and the lessons learned along the way.  Here are some of my Top / Most Popular posts from The Artful Gourmet blog this year — and wishing everyone a safe and Happy New Year 2016!

Neapolitan Pizza

The Secrets to Making Neapolitan Pizza like a Master Pizzaiolo –http://www.theartfulgourmet.com/2013/08/11/neapolitan-pizza-making-with-the-pros/

Crab Salad

Refreshingly Light Get in My Bikini Salad – http://www.theartfulgourmet.com/2012/05/21/refreshingly-light-get-in-my-bikini-crab-salad/

Beef Stroganoff

Beef Stroganoff – http://www.theartfulgourmet.com/2011/11/02/classic-comfort-food-beef-stroganoff/

Homemade Rustic Pizzas

Homemade Rustic Pizzas: Chicken, Spinach, Garlic & Sundried Tomato Pizza & Pepperoni, Ham & Sautéed Veggies Pizza – http://www.theartfulgourmet.com/2013/10/02/homemade-rustic-pizzas-chicken-spinach-garlic-sundried-tomato-pizza-pepperoni-ham-sauteed-veggie-pizza/

holiday dinner menu

An Intimate Gathering Holiday Dinner Party Menu: http://www.theartfulgourmet.com/2010/11/28/an-intimate-gathering-holiday-dinner-party-menu/

Chicken French & Lemon Broccolini

Rochester-Style Chicken French & Lemon Broccolini – http://www.theartfulgourmet.com/2013/03/17/rochester-style-chicken-french-lemon-broccolini/

Mario Lopez & Avocados from Mexico

Food Styling for Mario Lopez and Avocados from Mexico – http://www.theartfulgourmet.com/2013/12/17/food-styling-mario-lopez-avocados-mexico-nbc-live-bethenny-shows/

pasta fagioli soup

Big Pot O’Goodness: Pasta Fagioli – http://www.theartfulgourmet.com/2011/12/11/big-pot-o-goodness-pasta-fagioli/

Truffle-Pancetta-3Cheese-Pasta

Truffled 3-Cheese Pasta with Pancetta and Garlic – http://www.theartfulgourmet.com/2011/10/25/crazy-good-truffle-oil-pancetta-three-cheese-pasta/

BDTChowder

Black Dog Tavern’s Quahog Chowderhttp://www.theartfulgourmet.com/2011/09/24/a-taste-of-marthas-vineyard-the-black-dog-taverns-quahog-chowder/

Asparagus-Garlic-3-Cheese Tart

Baby Asparagus, Garlic & Three Cheese Tart – http://www.theartfulgourmet.com/2013/11/24/asparagus-three-cheese-tart/

Spicy Cajun Chili
Spicy Cajun Chilihttp://www.theartfulgourmet.com/2013/11/09/spicy-cajun-chili/

Shrimp Scampi Pasta

Shrimp Scampi Pasta with Lemon Butter Sauce – http://www.theartfulgourmet.com/2012/05/13/shrimp-scampi-pasta/

Spinach Artichoke Pizza with Cauliflower Crust

Spinach Artichoke Pizza with Cauliflower Crusthttp://www.theartfulgourmet.com/2013/06/03/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

Recipes Worth Sharing Cookbook

Recipes Worth Sharing: A Collection of Favorite Regional Recipes – http://www.theartfulgourmet.com/2012/03/21/recipes-worth-sharing-a-collection-of-favorite-regional-recipes/

Sun Noodle Ramen Lab

Top Ten {Things I Love} :: Spring 2013 – http://www.theartfulgourmet.com/2013/04/07/top-ten-things-i-love-spring-2013/

Southern Feast

A Dose of Southern Comfort & Down-Home Recipes – Part 1 – http://www.theartfulgourmet.com/2012/05/08/a-dose-of-southern-comfort-down-home-recipes-part-1/

spicy fish tacos and wine

Cool off with some Spicy Fish Tacos & Summer Wine Pairings – http://www.theartfulgourmet.com/2012/06/01/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

Hope you enjoyed these posts and looking forward to sharing more fun stories with you in the New Year!

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

Top 10 {Things I Love} :: Winter 2015

Print Friendly

My Top 10 {Things I Love} list is back for Winter 2015 with some fun and interesting objets de desir, places, people, books, food and drinks that I’m currently crushing on – not necessarily ordered in terms of my favorite – but are all worthy of a huge shoutout for their awesomeness in my opinion… Happy Holidays and New Year 2016! 

magpie cookbook

Magpie Cookbook – Magpie Artisan Pie Boutique is a popular pie shop in Philadelphia, owned by Chef Holly Ricciardi. This book is full of her famous pie recipes, both savory and sweet – from luscious quiches, pot pies and hand pies, to fruity, creamy and nutty pies like her bourbon-infused Butterscotch Pie recipe passed down from her Grandmother. Great for any pie-obsessed person and includes tons of great techniques on how to make different types of crusts and decorative touches for a gorgeous handmade pie. Ah, PIE.
Get it on Amazon

aria wine bar

Aria Wine Bar, NYC – This trendy cozy place has 2 locations: one in the West Village, and another in Hell’s Kitchen in NYC. Offering Venetian-style Italian Tapas, the menu has a plethora of delicious small plates, appetizers, pasta dishes, and salads all created for sharing. They have a great wine list, and the atmosphere is romantic and buzzing and the best part is the wine list offers the fruits of the world’s foremost lady vintners. Try the Mini Meatballs drenched in homemade sauce and melted cheese, the Sautéed Mussels in wine, or the Truffle Mac & Cheese. You won’t be disappointed! Another NYC fave not to miss.
http://ariawinebar.com

bacon jam

The Bacon Jams Bacon Spread – Who doesn’t love bacon? Well now you can have it anytime on the fly. This delicious Bacon Jam is made with real bacon, brown sugar, and onions with three varieties that can all be simply spread on crackers or bread, elegantly spread to elevate appetizers, grilled sandwiches, pasta or to add bacon to any of your favorite dishes. Try the Original, Black Pepper or Red Chile and Garlic. Delicious!
http://thebaconjams.com

Trimino Protein Water

Trimino Protein Water – With the popularity of vitamin waters and fruit waters abound, there’s a new and improved kid on the block. Trimino Still and Sparkling waters are infused with 7 grams of protein, are caffeine and sugar free, and only 28 calories. And lots of fun flavors too! Strawberry Lemonade, Mixed Berry, Coconut Pineapple, Peach and Watermelon. Perfectly light and refreshing for and after workout drink or as a base for a fruity beverage or cocktail.
http://drinktrimino.com

Gala Pork Pie

Parker’s British Foods – Brits Victoria and Damian Parker have a serious love for British food, and learned the crafts of butchery, meat curing and pie making from some incredible British butchers, combining those skills with the best meats and recipes the British Isles had to offer. Then they got married, packed their bags and set off for a new life in America. Now based out of Buffalo, NY, they offer genuine British food like Pork Pie, Sausages, Proper Fish and Chips and a variety of British sweets, condiments, drinks, snacks and gifts for sale in their online store. Check ’em out, Mate!
https://www.parkersbritishinstitution.com/shop-online

extra virgin nyc

Extra Virgin NYC – Extra Virgin is a great little neighborhood spot located in New York City’s West Village. They offer delicious Mediterranean food in a buzzing dimly lit atmosphere with a fantastic wine selection and different varieties of extra virgin oils from around the world. Try the Fritto Misto – lightly fried calamari, zucchini and shrimp as an appetizer..it’s light and crispy and perfectly fried to perfection. The Prosciutto-wrapped Sea Scallops are equally delicious, served over Cauliflower Puree and Porcini Sauce with a Apple and Celery Salad on the side. The Short Ribs are to die for, and literally melt in your mouth, served over Truffled Mashed Potatoes (try these with a side of Grilled Broccolini..super delicious!) They also have a great Sunday brunch and lovely desserts..Another NYC fave, don’t miss it.
http://extravirginrestaurant.com

Jan Burtz Gold Luster Plates

Jan Burtz Luster Ceramics – Offered exclusively at ABC Home in New York City, these ceramics have a handprinted metallic border that lovingly outlines their natural and irregular forms. Made by hand from creamy porcelain and homemade glazes, these pieces bring us back to the basics, accentuating the fluidity and grace of hand-formed wares. Made in Jan Burtz’s Connecticut studio, no two pieces are alike. Also offered in silver and a variety of bowls, trays, platters, vases, plates and sizes. Adds an elegant rustic touch to any table!

Get them on ABC Home

Maple Syrup Cookbook

Maple Syrup Cookbook – I recently got this cookbook and absolutely love it! Why? Because I’m in love with maple syrup and everything in here has a recipe made with it. I made the French Canadian Maple Sugar Pie with Walnuts and the Maple-Glazed Brussels Sprouts for Thanksgiving and they were both delicious hit at the table! If you love maple syrup as much as I do you can’t miss this cookbook..get it! Immediately.
Get it on Amazon

Raised Bloom Baking Set, Anthropologie

Raised Bloom Baking Set – Who doesn’t love a little bling for the holidays, and better yet who doesn’t love Anthropologie??? This adorable baking set is made of carved stoneware coated in a lovely iridescent glaze including a rolling pin, pie server, measuring spoons, pie plate, whisk and a muffin tin. Almost too pretty to bake with!
Get it on Anthropologie

cranberry sauce

Colors of Nature Cranberry Sauce with Rum and Orange – Colors of Nature is a small, family owned company based out of Brooklyn NY that makes beautiful small batch sauces, jellies and cakes full of fresh ingredients and flavors. Try the Cranberry Sauce made with Rum and Orange – perfect for the holidays!
http://www.colorsofnature.nyc

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

Cheesy Skillet Beef Goulash

Print Friendly

Cheesy Skillet Beef Goulash

 

It’s summer and OH. SO. HOT. And I honestly haven’t really been in the mood to cook  or do anything lately except lie down in the AC or chill on the beach – but a girl’s gotta eat, right?

Cheesy Skillet Beef Goulash

I’ve also been a bit blue because my Dad is in the hospital and having double bypass heart surgery on Monday morning which is a bit scary..and too much to deal with.

Kristen and Dad

So I decided I needed a dose of some comfort food this weekend to cheer me up and bring me a little closer to home with Dad. 🙂

Cheesy Skillet Beef Goulash

I had a few samples of RedPack petite diced tomatoes on hand and thought they would be perfect for a comforting baked pasta dish – something that reminded me of what Mom used to make for us for dinner.

Cheesy Skillet Beef Goulash

So I whipped up a Cheesy Skillet Beef Goulash – made with ground beef, tomatoes, onion, garlic, elbow macaroni and three cheeses – all cooked together in one skillet, then baked into a pot of bubbly, cheesy goodness.

Cheesy Skillet Beef Goulash

Super simple to make and definitely comforting at that. I think I’ll get through the weekend and Dad’s surgery just fine…after I have some of this deliciousness..and maybe a nap in the A/C. 🙂

Kristen and Dad

Cheesy Skillet Beef Goulash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8

This is a classic cheesy baked pasta dish made with macaroni, ground beef, diced tomatoes, onion and garlic, topped with Parmesan and shredded cheddar cheese.

Ingredients

  • 1 package elbow macaroni
  • 2 tablespoons cooking oil
  • 1 medium onion, chopped
  • 3-4 large garlic cloves, minced
  • 1 pound lean ground beef
  • 1- 28 ounce can RedPack petite diced tomatoes
  • 1 cup tomato sauce
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 1/2 cup shredded mild cheddar cheese
  • 1 cup shredded extra sharp cheddar cheese

Instructions

  1. Bring a large pot of water to a boil and cook the macaroni, drain and set aside.
  2. Meanwhile, In a large nonstick skillet, add oil and heat until it's shimmering. Add onion, and cook over medium heat until onion is soft, about 5-7 minutes. Add garlic and cook for about 30 seconds.
  3. Add the ground beef and brown until no longer pink, stirring and breaking it up as you cook.
  4. Add the diced tomatoes and tomato sauce to the skillet and stir. Cook the mixture for about 5 minutes or so until heated through.
  5. Stir in the cooked pasta and Parmesan cheese, Italian seasoning, red pepper flakes, salt and pepper, mixing well. Adjust seasonings to your taste buds accordingly...:)
  6. Top the pasta mixture with both shredded cheeses and bake in the oven for about 10 minutes until the cheese is melted and bubbly.
  7. Top with additional grated Parmesan cheese if desired and serve hot immediately.

Notes

Goes great with a green salad and garlic bread and a crisp white wine like Pinot Grigio or a light fruity red table wine.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/08/09/cheesy-skillet-beef-goulash/

 

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

Cooking with Color 4 Kids TV Summer Edition + Recipes from Spring Show

Print Friendly

#CookingwithColor4Kids

 

My #CookingwithColor4Kids TV Show Summer Edition is LIVE and what a fun show we have for you…Thanks to all the amazing kids and parents who were on the show and for cooking and sharing all your awesome Summer recipes with us!

CWC_SummerFoods

Lily McGee & Jennifer Hess McGee made us some fresh and healthy Summer Jar Salads

Maxwell Leduc from Canada talks about his favorite Summer dishes to make and how he cooks gluten-free

Ava Llorca makes us fresh Strawberry Shortcake from scratch – her favorite Summer dish

Deborah Berg from Israel makes us a delicious Beet Salad fresh from her garden

Jacob and Cooper Nixon from Charlotte NC make Strawberry Shortcakes and Caprese Salads with fresh fruits and veggies from their Dad Jeff Nixon‘s garden

Jonathan and Nichelle Pace talk about how they make homemade Pancakes and BBQ Chicken

LIVE on our YouTube Channel at – https://youtu.be/MDVf1k-3Eng

BRIC

Also airs on Brooklyn Public Network television tomorrow Sat July 18 at 11:30 am EST in Brooklyn on:
Cablevision channel 67
Time Warner channel 34
RCN channel 82
AND in all 5 boroughs of #NYC on Verizon channel 42

VIEW ONLINE LIVE at BCAT TV Network Channel 1 Sat July 18 at 11:30 am – http://bricartsmedia.org/community-media/watch-brooklyn-public-network

COOKING WITH COLOR 4 KIDS SPRING 2015 SHOW

AND…if you missed our Spring Show from May – you can also watch it online at https://youtu.be/YYVsNgMpZig

I made some fresh and healthy Caprese Salad Skewers, Straw and Hay Pasta with Peas & Pancetta in a light creamy Parmesan Sauce and a delicious Strawberry Rhubarb Eton Mess for dessert! I also had a Guest Chef from our video crew make a big batch of Mediterranean Tabbouleh for us on the show..so good!

HealthCorps Kids

Also check out the video also on our Spring show of the HealthCorps kids from a high school in the Lower East Side, NYC cooking Fish Tacos for Cinco de Mayo – so many healthy and fresh things going on over there!

This slideshow requires JavaScript.

Cooking with Color 4 Kids was also just featured in Lodging Magazine this month – read the article online here!

Below are my #recipes from the Spring show..hope you enjoy and Happy Summer!

Caprese Salad

Caprese Salad Skewers

Ingredients
1 container of cherry tomatoes
1 bunch of fresh basil
1 container fresh mozzarella balls
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or 1 cup for glace
Sea salt
Freshly cracked black pepper

Preparation
Assemble tomatoes, rolled basil leaves and mozzarella balls on medium-sized toothpicks or small wooden skewers.

Drizzle with olive oil, 1/4 cup of balsamic vinegar and salt and pepper.

To make balsamic glace (a thicker cooked down version of balsamic vinegar), add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, reduce the heat to simmer and cook for about 10-15 minutes until it reduces to a syrupy consistency. Dip a spoon into the vinegar to check for thickness. As it cools the syrup will also thicken.

Drizzle balsamic glace evenly over the caprese skewers and serve immediately.

Makes 12 skewers.

Straw and Hay Pasta

Straw and Hay Pasta 

Ingredients

Kosher salt and freshly ground pepper
4 scallions
2 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen baby peas, defrosted
4 ounces (1/2 cup) diced pancetta
2/3 cup chicken broth
1/2 cup heavy cream or half and half
1/2 pound dry egg fettucine or linguine
1/2 pound dry spinach fettucine or linguine
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Preparation

Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat olive oil in a large saucepan over medium heat.

Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted.

Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.

Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.

Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).

Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.

Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.

Serves 6.

Strawberry Rhubarb Eton Mess

Strawberry Rhubarb Eton Mess

Ingredients

Meringues
2 egg whites
1/2 cup sugar
1/4 teaspoon vinegar
1/4 teaspoon corn starch
1/2 teaspoon vanilla extract
Strawberry Rhubarb Compote
1 cup chopped rhubarb
1 cup sliced strawberries
1/2 cup orange juice
1/4 cup sugar or honey
1 teaspoon orange or lemon zest

Whipped Cream
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Preparation

Make the Meringues:
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper or silicone mat.

Whisk the eggs with a mixer on medium speed until soft peaks form. Increase speed to medium high and slowly add the sugar, one spoonful at a time. Continue beating until sugar is completely incorporated and the stiff peaks form. Gently fold in the vinegar, cornstarch and vanilla with a spatula.

Spoon the meringue into twelve large dollops on the baking sheet.

Bake for 90 minutes or until the surface of the meringues are dull and they feel dry to the touch. Let the meringues cool for at least an hour or overnight.

Strawberry Rhubarb Compote:
Preheat a sauce pan over medium high heat, and add the rhubarb, strawberries, OJ, sugar and orange or lemon zest.

Bring to a boil and stir occasionally, then reduce the heat to low and simmer for about 10 minutes until the fruit is soft and starts to fall apart.

Set aside and let cool to room temperature (or store in an airtight container in the refrigerator if making ahead for up to 1 week).

Whipped Cream: (can also use store-bought if you prefer to not make your own)
In a large mixing bowl, whip together the heavy cream, sugar and vanilla with a whisk until soft peaks form.

Assemble the Eton Mess:
Crumble meringues into a large mixing bowl.

Top with spoonfuls of whipped cream and strawberry rhubarb compote in layers and fold until just barely combined.

Divide evenly between six dessert bowls or glasses and serve immediately.

Serves 6.

tabbouleh

Mediterranean Tabbouleh

Ingredients

1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling hot water
2 cups finely chopped fresh parsley
1/2 cup chopped fresh mint
2 medium tomatoes, cut into 1/4 inch pieces
1/2 seedless cucumber, peeled, cored and cut into 1/4 inch pieces
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste

Preparation

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over the bulgur, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a fine mesh colander, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with all the ingredients, and 2 tablespoons of olive oil, until combined well.
This dish can be served as a side salad or main dish, along with an assortment of grilled meats, pita bread and falafel with hummus.

Makes 4 to 6 servings.

Download the recipes below as a PDF:

CWCMay2015_CapreseRecipe

CWCMay2015_EtonMessRecipe

CWCMay2015_StrawHayPastaRecipe

CWCMay2015_TabboulehRecipe

#cookingwithcolor #cookingwithkids #kristenhess #theartfulgourmet #artfulgourmet #ediningnews #bric #foodtv #springrecipes #summerrecipes

 

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Print Friendly

Zucchini Noodles 1

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

Zucchini Noodles 10

I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

Zucchini Noodles 8

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

Zucchini Noodles 3

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Zucchini Noodles

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.

LemonZest-Juice

Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Prep Shrimp

Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Lemon Sauce Ingredients

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Meyer Lemon Sauce

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Add Mascarpone, Shrimp and Basil

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Zucchini Noodles 6

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Zucchini Noodles 7

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Zucchini Noodles 5

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.

Delicious!!

Ingredients

  • Zucchini Noodles:
  • 2 tablespoons olive oil (7 Barrels Basil olive oil)
  • 1 tablespoon minced garlic
  • 2 medium zucchini
  • 1/4 teaspoon crushed red pepper
  • Salt and Pepper, to taste
  • Shrimp:
  • 1 tablespoon olive oil
  • 1/2-3/4 pounds medium shrimp, shelled and deveined
  • 1/4 teaspoon crushed red pepper
  • Garlic salt and Pepper, to taste
  • Meyer Lemon Cream Sauce:
  • 6 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • Zest and juice of 1 Meyer Lemon
  • 1/2 cup white wine (Truvee Chardonnay)
  • 1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
  • 2/3 cup Mascarpone cheese
  • 3/4 cup sweet corn kernels (frozen or fresh)
  • Salt and Pepper, to taste
  • Fresh Basil, for garnish
  • Additional lemon zest, for garnish

Instructions

  1. Make the Zucchini Noodles:
  2. Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
  3. Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
  4. Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
  5. Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
  6. Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
  7. Prepare the Shrimp:
  8. In the same sauce pan, heat another tablespoon of olive oil over medium heat.
  9. Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
  10. Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
  11. Meyer Lemon Cream Sauce:
  12. Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
  13. Add the additional garlic and cook for about 2 minutes.
  14. Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
  15. Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
  16. Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
  17. Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.

Notes

This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/07/16/shrimp-basil-corn-zucchini-noodles-w-meyer-lemon-cream-sauce/
Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream SauceZucchini Noodles 9

—————-

Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes 

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather

Summer Veggie Frittata + Time to Relax.

Print Friendly

Summer Veggie Frittata

Summer is that time of year when we get to take some time off from our crazy busy lives, at least for a little while, to clear our heads, visit with friends and family, go to the beach, have a backyard cookout, or simply lie in a hammock and read a book or take a good, long nap.

Summer Veggie Frittata

It’s also a time when i tend to get a little lazy because it’s so hot outside. Or because I actually have some time on my hands to just, well do nothing. Or sleep in a little longer.

Summer Veggie Frittata 5

Because I’m constantly cooking as a profession, the last thing I feel like doing on vacation is well, cooking. Even though I get to stay at my parent’s house with a huge kitchen and backyard patio that actually has a grill and some room to move. And I always have all these big plans to make all this delicious food when I’m here but really just want to do – well, not much. You know – relax a little bit. 🙂

Summer Veggie Frittata 3

I decided to make something easy for breakfast today. And healthy. All in one big pan. A Summer Veggie Frittata that’s full of spinach and onions and fresh zucchini with some shredded cheese that’s lovely and light and just tasty and good all around. Yes, I threw in a tablespoon or two of cooked bacon because I just can’t help myself but if you’re a vegetarian feel free to leave it out.

Summer Veggie Frittata 4

I think I could get used to these lazy Summer vacation days. Don’t you agree?

Summer Veggie Frittata

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1 wedge

Ingredients

  • 2 tablespoons light cream or half and half
  • 1 teaspoon dill seasoning
  • kosher salt
  • freshly cracked black pepper
  • dash of red pepper flakes
  • 6 large eggs
  • 1-2 slices of cooked bacon, crumbled
  • 1 tablespoon olive oil or butter
  • 1/2 cup minced onion
  • 1 package frozen spinach, defrosted and drained well (or 2 cups fresh spinach leaves)
  • 1 cup shredded cheese (Jack, Cheddar, Mozzarella)
  • 1 small zucchini, sliced

Instructions

  1. Preheat broiler to high.
  2. Meanwhile, combine cream, eggs, salt, pepper, cooked bacon and seasonings in a mixing bowl, whisking well.
  3. Heat a medium-large ovenproof skillet over medium heat. Add oil or butter to the pan and saute onions for a few minutes until soft and translucent.
  4. Add spinach and cook for a few more minutes until heated through (or wilted if using fresh spinach).
  5. Pour the egg mixture into the pan and cook for about 5 minutes until eggs are slightly set.
  6. Sprinkle half of the cheese over the top evenly.
  7. Top the frittata with the zucchini slices over the egg and cheese mixture.
  8. Sprinkle the remaining cheese over the top and place in the oven.
  9. Broil for about 3-5 minutes until the top is lightly browned and cheese is melted.
  10. Remove from oven and cut into wedges.
  11. Serve with additional fresh veggies or a green salad.

Notes

You can also add a little extra protein by mixing in some cooked ham or sausage. Feel free to substitute the veggies by adding in summer squash, peppers, tomatoes, whatever you have on hand. Goes great with a green salad and a glass of white wine if you're in the mood!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/06/30/summer-veggie-frittata-time-to-relax/

 

Related Posts Plugin for WordPress, Blogger...
Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinrssyoutubeby feather