Yep, I love pasta! When I see a pasta dish that looks this good I’ve got to try it! This pasta dish was inspired by the Pasta Queen as seen in the Fall Recipe Issue of William Sonoma California catalog. I made the recipe as is the first time around but found it a little bland … lacking depth. (Admittedly, I just recovered my taste & sense of smell after a bout of covid.) I’ll stick with my additions. Give this a try if you love pasta and of course peas.
Today is Pasta Sunday, and I decided to do a changeup! You know how some vegetarian lasagna recipes are just missing something (like meat!). Well, with this recipe you don’t even go there! This recipe has all the ingredients it needs to be perfectly delicious. My guest was surprised to find the sauce has V-8 … mainly because he doesn’t like V-8, or is it Worcestershire? Actually, I use both in cooking and normally don’t mention it to him. No Worcestershire in this recipe!
Lots of good ingredients. And a very surprising vegetarian lasagna!
Beautiful Day in Stresa Italy with my oldest!
You too can have these items from Italy. Information to follow but first I’m going to tell you how easy it is to prepare an easy feast on a hot day with my selection of goodies above.
-Add the Bruschetta spices (above) to bread for sandwiches, sprinkle on roasted or mashed potatoes, on meat or fish and of course, on your pasta sauce. This combination of spices is wonderfully fresh. Place a jar on your table for sprinkling on just about everything. To preserve properly add a handful of black peppercorns to the mix.
-The dried mushrooms can be whirled in your food processor until they form a powder to be used as a condiment on just about anything you are cooking.
-The balsamic vinegar here (one is 10 years old and the other 30 years). Use your 10 year balsamic for this recipe below.
Balsamic Pate
1 T cream
8 Ounces cream cheese-room temperature (start with 4 ounces and add to taste)
2 T balsamic vinegar
salt and pepper to taste
1/2 t Spices (above) optional
Mix and let set for an hour or so.
Serve on toasted bread or crackers.
-What can I say about the Truffle Sauce. 2 T of truffle sauce to a bit of cream in a skillet. Heat through. Add freshly cooked drained pasta to the skillet and sauté. So delicious! Or simply add a bit of truffle sauce to freshly cooked eggs for an extra special breakfast.
All these recipes and products are thanks to this little shop in Stresa Italy. Amazing products and super amazing Italian wines. All is shipped at a reasonable price.
Yep, we use this easy recipe to add to our tostadas, burritos, layered dip, and all by itself. Give it a try! Use your left over pintos or if in a hurry, use canned. I used Goya pink beans for this recipe.
SCOTCH EGGS
GREENS EGGS AND HAM
EGGSTRAVAGANZA
DEVILED EGGS WITH A FLAIR
Treasures from the sea were never found on my plate when I was growing up. Well, unless it came from a tuna can. Except for my Grandmother Rose our family was just not into what the ocean had to offer with the exception of crab for my dad and brother. Even grandma repeating fish is brain food didn’t change the menu. Today, there is nothing welcomed like a nicely prepared ocean fish.
This recipe is revised from one printed in the July 2001 Bon Appetit Magazine. It has an impressive presentation whether you are cooking for a crowd or for one.
Thank you Dora for suggesting this recipe so many years ago for me to prepare for Marc, and for taking the recipe from the barbecue to the oven. Marc did enjoy salmon cooked this way. Or was it Ed?
Dora and I worked together for years in research. We disagreed more than agreed except about food. Remembering our high tea in Phoenix. Or was that Pasadena?
Miss you Dora.
While normally I’d make this with a meaty Kielbasa I decided to make a meatless dish and chose a vegetarian Brat. It’s your choice! Just a word about Bratwurst & Kielbasa. They are not to be confused. They are seasoned differently and are usually cooked a bit differently. You might even notice a difference in the texture. Obviously, a vegetarian Bratwurst is slightly different from the real deal. But I must say, this one is pretty tasty and with a great beer who knows the difference?! Ha! I promise I’m not advertising.
Whether you use meat or go meatless you’ll find this recipe easy and full of flavor! Enjoy!
Cheesy Rice Soup! It’s still soup season and this one is sure to warm you. Not only that, but you already have the ingredients … well most! It’s an easy recipe with few ingredients. The secret is in the caramelizing of the onion. This will involve most of your prep time. The rest comes together quickly. Yep, I can’t deny this is a very rich soup but Oh So Good. A cup will do!
Vegetarian take on a Classic! After I tasted this wonderful Cook’s Country Shepherd’s Pie (more correctly a Cottage Pie, ground beef replaced the lamb) my son Will put together I mused, a vegetarian version might be a good alternative. I’ve previously prepared a chicken version, here, and a ground beef version here. All these are great recipes! Give one or all a try!
First, a word about plant based meat. I’ve tried both of these with great success and recommend either for this recipe.
If you’re still not convinced and wish to use a meat but something other than lamb & leaner than beef, try lean ground turkey.
Country Western singer, Hank Williams, was not a favorite of mine in the early 50’s. But what 6 year old wouldn’t love his “Jambalaya a Crawfish Pie and a File Gumbo!!” Yep, that’s what has inspired this so many years later.
When in New Orleans in the late 90’s I tried this dish at a local restaurant. I was really surprised at the Ketchup like flavor. Nope, this one has no resemblance. Enjoy this easy flavorful dish with spicy Cajun-style Andouille sausage, and chicken.