Recipe Recap

Hard to believe it’s the first of May already, huh? I did pretty well last month in terms of making new recipes, banging out a total of 29 new ones (see list below), peppered by many tried-and-trues as well. If you’re looking for one of the recipes I listed below for March, or any other time, you can usually find it by using the search box above, or in the sidebar menu on the right side. As always, feel free to drop me a line if you can’t find what you’re looking for – happy to help.

Using ingredients I had on hand, I made two more new recipes for dinner tonight. We had Sugo di Pomodoro (a pasta dish with fresh tomatoes) and Parmesan-Parsley Bread as a side. The pasta recipe comes from Da Silvano’s Restaurant in New York City. It’s a popular restaurant often frequented by celebrities like Eva Longoria, Jennifer Lopez and Kate Hudson. If it’s good enough for them … According to Life & Style magazine (yes, my name is Cate and I’m a celebrity gossip junkie), Lindsay Lohan and her mom order this pasta dish all the time. It’s perfect for a weeknight meal, and uses ingredients you probably have in your pantry.

Doing some research on the restaurant, I found that they have a cookbook available, which, of course, is next to go onto my Lusting After list. Looks like a good one! The bread recipe comes from a magazine clipping. It was good and simple enough to make, just nothing special. Between the fresh basil from the pasta and the fresh parsley from the bread, tonight’s meal is the perfect submission to Kalyn’s Weekend Herb Blogging.

For Treats to the Office this week, I revisited two tried-and-trues, making Sour Cream Berry Bars and Pear Custard Bars, again, using ingredients I had already(I’m doing great using my pantry lately!). Both recipes produce bars that are very neatly cut, which is something I tend to be a little particular about.

In my post last night, I offered up a copy of Fresh magazine ($10 value) to the first US-responder who could answer a quiz question. Now either the question was too difficult, or y’all didn’t read my post to the very end to see it mentioned, because the magazine is still up for grabs. It’s not readily available in the US as it’s an import from the UK, but it’s one of my favorite magazines and I’m sure you’ll love it. See it in the picture? Don’t you want it? If you’re the first person to guess where I’m going next week (it’s an annual trip we make), the magazine is yours. :)

And speaking of magazines, the imports are starting to come out. In addition to those, fans of MaryJane Butters will be happy to know she has a new magazine out. I’m continually drawn to her philosophy on life and living and can’t wait to delve into this one.

Alright, all for tonight folks. Tune in tomorrow for this week’s ARF/5-A-Day roundup. Until then…

Nicholasism for today: “Mama, when I grow up, I want to be a teacher … and a Daddy.”

A year ago today … a great steak and … mmmm …. more magazines!

Recipe Roundup – New Recipes Made in March 2006
Cobb Salad Panini
Grilled White Pizza
Open Faced PLTs
Grilled Peanut Butter, Jelly & Banana Sandwiches
Italian Breaded Baked Fish
Watermelon & Rose Sangria
Frozen Mudslides
Frozen Strawberry Daiquiris
Ravioli Lasagna
Glazed Lemon Cake
Chocolate and Nut Cookie Bars
Tomato and Mozzarella Salad
Sweetnicks’ Creamy Gorgonzola Salad Dressing
Jamie’s Chili
Smoked Salmon Tapas
Pecan Gorgonzola Salad
Tuscan Style Steaks
Baked Spaghetti Casserole
Italian Ricotta Cheesecake
Carrot Cake
Martita’s Awesome Asparagus
Waka Waka Salad
Peanut Butter Fudge
Macaroni and Cheese Dog Casserole
Boo’s Smoky Chicken Patties on Buttered Toast
Tomato and Onion Salad
Salad Ole
Cuban Style Chicken Fricasse
Baked Plantains

Parmesan-Parsley Bread
1/4 cup butter or margarine, softened
2 tablespoons grated Parmesan cheese
1 tablespoon yellow mustard
1 tablespoon snipped parsley
9 1/2 inch slices of French bread.

In a bowl, combine butter, Parmesan cheese, mustard and parsley. For a charcoal grill: Cook bread on the rack of an uncovered grill directly over medium coals for 1 minute. Remove from grill; spread the toasted sides with the butter mixture. Return to grill, buttered sides up, and grill for about 1 minute more or until bottoms are toasted. For a gas grill: Preheat grill. Reduce heat to medium. Place bread on grill rack. Cover and grill as above. Makes 4 servings. (I skipped the grill and just broiled it).

Da Silvano’s Sugo di Pomodoro (tomato sauce)
1/4 cup olive oil
4 cloves garlic, smashes and peeled
1/2 cup fresh basil leaves
2 cups peeled, roughly chopped plum tomatoes or one 28-oz. can
sea salt, ground black pepper to taste
1 pound tagliatelle or spaghetti, cooked according to directions

Warm the olive oil in a pot and add 2 cloves of garlic. Once garlic browns, remove it. Remove pot from heat. Toss in basil and remaining garlic. Add tomatoes and return to hear. Season with salt and pepper. Stir. Cook over a low flame for about 15 minutes. Pour the cooked, drained pasta into tomato sauce and toss. Serve.

Watermelon and Rose Sangria
Serves 8
1 cup ripe strawberries, hulled
2 cups seeded watermelon, cut into small cubes
1 lime, thinly sliced
3 tablespoons sugar
1/4 cup Cointreau
750 ml bottle rose wine, chilled
3 cups lemonade, chilled

Cut strawberries into eighths and place into a large jug with watermelon and lime. Sprinkle sugar over the top, then gently pour in liqueur. Leave at room temperature for 1 hour. Stir in wine and lemonade. Serve.