Linguine with White Wine & Herb Sauce

We finally got around to making a couple batches of homemade pasta this weekend.  I'm having a hard time keeping it around, though.  You see, we have a crazy busy week this week, and I have yet to make it to the grocery store.  That doesn't leave much for options....frozen homemade pasta and herbs.  That's where it's at right now in our kitchen.  Oh well...

Friday night we grilled up some chicken breasts and made this wonderful springy, lemony, herby, buttery sauce to toss with some homemade linguine we had just cranked out.  It was such a nice change of pace from the creamy, tomatoey, meaty sauces we've been eating for the past 7 months.  The herbs in the sauce just added this whole new dimension that MADE the sauce.  Use fresh herbs, they're best.  But dried will do the job if you don't have any on hand.

The best part about this - it's adaptable and flexible.  Add chicken like we did, or grilled salmon, or roasted tomatoes, or throw in some spring asparagus or peas.  Or you can just serve it as a side dish.  Oh the options....

Have fun with this one.  But be prepared to feel spring as soon as you take your first bite [thank goodness]!

Enjoy!

Linguine with White Wine & Herb Sauce

Recipe by A Toast to Taste

Ingredients Needed:
1 lb linguine - I used fresh but boxed is fine
3 Tbsp olive oil - few glugs around the pan, you want it to completely coat the bottom
2 Tbsp butter
3 cloves garlic, finely chopped
about 1/3 cup white wine
2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, chopped
2 tsp fresh dill, chopped
zest from 1 lemon
juice from half the lemon

1 tsp salt

finely grated pecorino romano cheese for garnish

Bring a large pot of salted water to a boil.  If using fresh noodles (not frozen) they will only need about 2 minutes to cook.  If using frozen fresh noodles they will need about 5 minutes.  If using boxed, cook according to directions on box. 

While pasta is cooking, heat oil and butter in large skillet over medium heat.  Add garlic and cook for 1 minute.  Pour in white wine and let cook off for another minute.  At this point, add the cooked pasta to the skillet followed by the lemon zest, juice, herbs, and salt.  Toss together well.  Remove from heat, top with pecorino, and serve.

Roasted Asparagus & Tomato Salad with Basil-Mint Aioli

I served asparagus this weekend with our Easter feast.  I wanted to do something a little different so decided that aioli would be the perfect complement.  In fact, I was inspired to do this from a salad we had recently while out to dinner at a new joint in downtown St. Paul.  They offered what they called a Farmers Market Salad that changed daily with the market offerings and what was fresh.  The night we went it consisted of roasted fingerling potatoes, asparagus, and arugula in a tarragon aioli topped with feta cheese.  Whoooaa.  Fantastic. I've been thinking about that salad ever since......

So, there I was, Easter on my coattails, and a menu that had yet to be constructed.  I had to do an aioli with the asparagus, just had to.  But instead of tarragon I wanted to test out basil and mint, that combination has always intrigued me.  I made this aioli the traditional way with raw egg - now, I know that freaks people out, but there's really no harm in it.  I used the yolks, not the whole egg.  If you truly can't get over it then use mayo instead.

The aioli with the asparagus was outstanding.  Simple, flavorful, fresh.  It was gobbled up by the crew.  I had some aioli leftover along with an extra bunch of asparagus, and about a cup of baby heirloom tomatoes hanging out in the fridge - what did I do with it all, you ask?  I made this roasted salad - and topped it with feta, just like they did at the restaurant.  A great way to use up ingredients!  And a healthy meatless Monday meal.  I'm afraid to eat asparagus any other way....except if there's a poached egg involved....

Get your spring on!

Roasted Asparagus & Tomato Salad with Basil-Mint Aioli

Recipe by A Toast to Taste

Inspired by Black Sheep Pizza

Ingredients Needed:

1 bunch asparagus

1 cup baby heirloom tomatoes (grape or cherry are fine, too)

2 Tbsp olive oil

salt and pepper to taste

feta cheese, crumbled

1 egg yolk

1 clove garlic, peeled

1 Tbsp dijon mustard

1 tsp salt

juice from half a lemon

1/2 cup basil leaves

1/4 cup mint leaves

1 cup olive oil

Preheat oven to 375 degrees.  Line a baking sheet with foil and top it with a baking rack.  Rinse asparagus and tomatoes, pat dry, and place on rack.  Drizzle with olive oil, and season with salt and pepper.  Roast for 15 minutes.

While veggies are roasting, prepare the aioli.  In bowl of food processor, add yolk, garlic, mustard, salt, lemon juice, basil, and mint.  Pulse a few times to combine well.  With the processor on, slowly pour in the olive oil.  Mix until well combined or until your desired thickness.

Toss veggies with aioli, top with feta, and enjoy!

Jerk Chicken with Mango Relish & Coconut Lime Rice

Clearly I'm in a tropical depression (name that tune).  Maybe it's because we didn't head south for turquoise waters and calm sea breezes this spring, or maybe it's because it just plain 'ol won't warm up here.  I don't know.  But I've had a hankering for all things tropical the past couple weeks, and this dish is no shortage of that.

Years ago I spent Christmas with my family in Jamaica.  It was definitely a vacation to remember not only for the sun and sand [and massive amounts of rain that fell], but because the resort we stayed at served the most divine, flavorful, can't-stop-eating-it grilled Jerk chicken.  We tried for years to replicate it back home and have come close, but nothing can match the stuff we had there.

Well, I'm trying it again.  According to Wikipedia, Jamaican Jerk Spice principally relies upon two items:  allspice and Scotch bonnet peppers.  I had the allspice, not the peppers.  That's ok, I just used cayenne pepper instead.  Worked perfectly for me.  I topped it with a mango relish and served with a coconut lime rice.  TO DIE FOR.  All very simple, full of flavor, and easy on the summer figure.

I added this whole meal to my mental "make again" list the second I bit into the chicken with a wedge of mango relish followed by the rice. 

Hankering for coconut fulfilled.  Tropical depression over. 

Jerk Chicken with Mango Relish & Coconut Lime Rice
Recipe by A Toast to Taste

For the Jerk Chicken
4 skinless, boneless chicken breasts
2 scallions, thinly sliced
2 garlic cloves, minced
1 tsp allspice
1 tsp dried thyme
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp paprika
1/4 tsp cayenne pepper
2 tbsp brown sugar
salt and pepper
1/4 cup vegetable oil

For the Mango Relish
1 mango, peeled and cubed
1/4 cup red onion, diced
1/4 cup cilantro, roughly chopped
juice of 1 lime

For the Coconut Lime Rice
2 cups basmati rice
2 1/2 cups chicken stock
1 Tbsp butter
dash of salt
1/2 cup slivered almonds, toasted
1/2 cup shredded coconut, toasted
zest from 1 lime
juice from 1/2 lime

In a large mixing bowl, combine all seasoning for chicken.  Whisk in oil.  Transfer to a gallon size baggie with chicken and marinate for at least 8 hours (or overnight).  Heat grill to medium heat, cook for 6 minutes on each side. 

While the chicken is cooking, prepare the mango relish.  Add cubed mango, red onion, cilantro, and lime juice to a small mixing bowl.  Stir to combine well. 

Prepare the rice - In a medium sauce pan, bring chicken stock, butter, and dash of salt to a boil.  Stir in rice, turn heat to low and simmer, covered, for 18-22 minutes.  Fluff with fork, remove from heat, and add almonds, coconut, lime zest, and lime juice.  Stir to combine well.

Serve chicken with mango relish atop the rice and enjoy!

Penne alla Vodka

Well, my husband officially told me last night that this is his new favorite dish.  Not surprising - it contains pasta, vodka, and cream.  How could it not be??!

If you haven't noticed by now, I usually make a pasta meal at least once a week.  They're easy, versatile, and virtually fail-proof.  They also make perfect leftovers.  When we have the time, we use homemade noodles.  We usually make a large batch and freeze them for future use.  We are due for another since the freezer has been empty now for the past month or so.  I do highly recommend making your own pasta.  We usually crack open a bottle of wine, turn up the Italian tunes, and go to town.  I make the dough, hubby rolls and cuts, then I hang the pasta to dry.  We have our own somewhat chaotic process, but one thing is for sure - it's relaxing, puts us in a good mood, and reminds us that we really are a good team together.  Just make sure you have one of these on hand:

On to last night's dinner.  Years ago I had made this dish and remember it being quite good.   There are a ton of different recipes out there for Penne alla Vodka but I came up with my own, using the staples (pancetta, vodka, and cream) as a starting point.  It turned out fantastic - was pretty hard to stop eating this one!  I had to physically remove the remaining pasta after my husband's third bowl....not sure his waistline is too happy today...ahem.  But it was so worth it.  Pasta, vodka, and cream - if you're not on this gravy train you're missing out!

Enjoy!

Penne alla Vodka

Recipe by A Toast to Taste

Ingredients Needed:

1 Tbsp butter

2 shallots, finely chopped

3 cloves garlic, minced

1/2 cup pancetta, diced

2 tsp crushed red pepper flakes

1 28oz can crushed tomatoes

1/2 cup vodka

1 Tbsp dried basil (use fresh if you have it)

pepper to taste

1/2 cup heavy whipping cream

finely grated parmessan cheese

In a large skillet, melt butter over medium heat.  Add the shallots, cook until translucent, about 3 minutes.  Add the garlic and cook for 1 minute, followed by the pancetta.  Stir to combine and cook for a good 5 minutes.  Season with crushed red pepper flakes.  Pour in tomatoes, vodka, basil and stir well to combine.  Season with pepper.  I did not add any salt because the pancetta is already pretty salty.  Let sauce simmer for about 15 minutes, stirring frequently.  Add cream, cook for another 5 minutes.

While the sauce is simmering, cook pasta according to instructions on box and drain.  Add pasta to sauce in skillet, mix well.  Transfer to serving dish.  Top with parmessan and enjoy!

Glazed Lemon Bundt Cake with Mixed Berry Sauce

I promised myself I wasn't going to talk about the weather anymore - well at least not until next December when we're battling below zero temps and continuous snow storms.  But, I have to express my disgust today.  It's April 20th.  And it's snowing!!!  S-N-O-W-I-N-G.  Seriously.  So that's why I'm posting this Lemon cake with mixed berry sauce so I can say, "Screw You Winter!!".  I'm so over it!!  Over it!

Ok, Lemon cake.  Num.  Lemon cake with mixed berry sauce.  Nummmm.  I served this for dessert at my brunch last weekend.  It was so nice and springy.  The mixed berry sauce was the perfect complement to the lemon, nice and tart.  A bit of sunshine on a cloudy day.

I loved how dense this cake was, and it had just the right amount of zing from the lemon zest.  Make sure you grease the bundt pan very well so it's easier to remove after it's been baked.  I've made that mistake in the past and it's not pretty.  Trust me. 

This cake is the perfect addition to any spring feast....especially Easter, which just happens to be this coming Sunday....serve with or without the sauce.

Happy Eating!

Glazed Lemon Bundt Cake with Mixed Berry Sauce

Original Recipe from Allrecipes.com

Adapted by A Toast to Taste

For the Cake
1 cup butter, softened
2 cups sugar
4 large eggs
2 Tbsp lemon juice
1.5 tsp vanilla extract
3 cups ap flour
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
zest from 2 small lemons

For the Glaze
2 cups powdered sugar
2 Tbsp lemon juice
1 tsp vanilla extract

For the Mixed Berry Sauce
1 pint organic blueberries
1 pint organic raspberries
1 pint organic blackberries
1 Tbsp lemon juice
2 Tbsp raw cane sugar

Preheat oven to 350 degrees.  Grease bundt pan and set aside.

In a large mixing bowl, cream butter and sugar.  Add the eggs, one at a time, and beat well after each addition.  Beat in the lemon juice and vanilla.  In a separate bowl, combine flour, baking powder and salt.  Add to creamed mixture alternately with buttermilk.  Stir in lemon zest.  Pour into greased bundt pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.  Cool for 10 minutes and invert onto wire rack.  Cool for 10 minutes longer.  Place wire rack over piece of foil or parchment paper for glazing.

To make the glaze:  beat powdered sugar, lemon juice, and vanilla until creamy.  Pour evenly over cooled cake, letting the extra drip onto the foil or parchment under the wire rack.

To make the berry sauce:  In a large saucepan, add berries, lemon juice and sugar.  Heat over medium high heat, stirring frequently.  Simmer for 15 minutes.  Spoon over slice of cake and enjoy!

Fresh Ricotta, Caramelized Onion, & Prosciutto Pizza

Pizza.  Just say the word and my mouth starts to water.  I do love a good pizza, and we have a couple decent joints close to us that we order from every so often.  But, what I love even more is making my own at home.  Not only is it a fun activity, but this way I know exactly what's in it.  Yeast and I don't have a good relationship so I used Trader Joe's all natural refrigerated pizza dough.  But if you're in with the yeast, by all means please make your own crust!  Some day it will like me, I have hope....

For tonight's pizza I wanted to use up my fresh ricotta I had leftover from the weekend.  I thought it would go well with some caramelized onion, heirloom tomatoes, olives, crushed red pepper flakes, and prosciutto.  I brushed the base of the crust with some of this fabulous seasoned olive oil we got from a local Italian joint here in the Cities.  It's out of this world taste!  And I knew it would add just the right flavoring to the pizza.

I caramelized the onion - added about a tablespoon of brown sugar to give them that sweet but savory taste and laid them on top of the oil-brushed crust followed by the rest of the toppings.  Baked this beauty for 15 minutes and this pie came out looking so divine.  Crunchy prosciutto, creamy ricotta, tangy olives....my gosh, how we had any leftovers from this baby is beyond me.

Save some gas - make your own pizza at home tonight!

Happy Eating!

Fresh Ricotta, Caramelized Onion, & Proscuitto Pizza
Recipe by A Toast to Taste

Ingredients Needed:
1 refrigerated pizza dough at room temperature (or you can make your own)
2 Tbsp seasoned olive oil (garlic is best)

2 Tbsp olive oil
1 Tbsp butter
1 medium red onion, thinly sliced
1 Tbsp brown sugar

1 cup fresh ricotta
6 mini heirloom tomatoes, halved
15 olives
1 tsp crushed red pepper flakes
5 slices prosciutto

Preheat oven to 450 degrees.  Spray a pizza pan with non-stick spray. 

In a large skillet, heat the olive oil and butter over medium low heat.  Add the onions and brown sugar.  Stir to combine and let cook for about 20 minutes, stirring frequently, until the onions are a light brown color.  Remove from heat.

Flour work surface and roll out pizza dough to 12 inch circle with rolling pin.  Transfer to greased pizza pan.  Brush with seasoned oil.  Now we start to build.  Start with the caramelized onions and spread in an even layer across the dough, leaving about an inch for the crust.  Next add the fresh ricotta, followed by the tomatoes, olives, and crushed red pepper.  At this point, I did drizzle a little olive oil over everything.  Then lay the slices of prosciutto over the pizza.  Bake in preheated oven for 15-17 minutes or until bubbly and golden brown.

Slice, serve, and eat....and eat.....and eat...