The weather cools down and the kitchen heats up!
Nothing like a warm bowl of homemade chicken soup to signal winter on the horizon.
And yes, my inner child chose star pasta.
Happy Fall!
Eat with all of your heart,
G
Too much of a good thing is impossible. At least when it comes to goat cheese.
I am a goat cheese fanatic, and I am always looking for new ways to incorporate this rich and flavorful cheese into my recipes. Plus, for those that are lactose intolerant, it’s an LI friendly cheese!
Now, although Pleadings & Pasta likes to create original dishes, sometimes you come across a flawless recipe that needs to be shared with everyone. This recipe is one of those.
Ms. Giada De Laurentiis is my culinary muse, and her effortless approach to cooking is embodied in this recipe for a filet mignon with balsamic reduction and goat cheese.
The tangy balsamic reduction brought me back to my epic dinner at Acqua al 2 in Florence, Italy where I had a similar dish. The goat cheese melts so beautifully and makes for a fancy, but easy meal.
Eat with all of your heart,
G
Sometimes you just want dessert. Warm, gooey, chocolatey dessert.
However you don’t have a whole afternoon to dedicate to making a decadent dessert. So in honor of a visit to a dear friend and fellow chef in training, I made these nutella banana fold-overs as the perfect finish to our meal.
As a young girl I grew up on Nutella sandwiches. All of the kids in the lunch room would ask me how I convinced my mom to make me “chocolate sandwiches” and at the time, I had no idea how I was so fortunate. But, later on I learned Nutella is a staple of many European households, and growing up Italian-American, we were no exception to this rule!
Although I don’t eat Nutella as often as I did when I was a kid, it is still such a special treat for me and this recipe is a great way to get your Nutella fix.
Nutella Banana Fold-Overs
1/2 cup Nutella
Frozen phyllo dough or pastry dough equivalent
Sliced Bananas
1. Defrost the dough, and cut into squares
2. Fill with nutella and a few bananas
3. Fold over into a triangle shape, bake on 400 degrees for about 10-15 minutes or until golden brown.
4. Serve warm (be careful though, I wasn’t patient and burned my mouth in the process since it was fresh out of the oven)
Eat with all of your heart,
G
Fall is here.
With the changing leaves, and chilly temperature comes the desire for rich, flavorful dishes to usher out the light, refreshing ones of summer.
Rack of lamb has always intimidated me with its fancy presentation, and the ability to truly destroy it by over or undercooking it. However, I took up the challenge and the result was juicy, tender, and downright delectable.
Rosemary Rack of Lamb
Pleadings & Pasta 2013
1 Rack of Lamb
Olive oil
5-7 Sprigs of Rosemary
4-6 cloves of garlic
Salt and pepper to taste
1. Generously salt and pepper the rack of lamb. Crumble the rosemary sprigs and rub vigorously into the meat on both sides. Wrap the meat in plastic wrap and put in fridge for 2 hours.
2. Remove lamb from fridge and let sit at room temperature for 30 minutes, still wrapped.
3. Heat up a skillet to medium to high heat. Remove lamb from wrap, and brown the lamb on both sides (about 3-4 minutes per side). Meanwhile heat up the oven to 400 degrees.
4. Transfer the rack to a pre-heated cookie sheet wrapped in foil and place in pre-heated oven.
5. Cook for 12-15 minutes and then flip and repeat. Regularly check the lamb to determine how cooked the inside is. Some of my guests prefer their lamb more “well” whereas others like it more rare.
6. Remove and transfer to a cutting board. Slice according to the bone, and serve with mashed potatoes, asparagus, or your side of choosing!
Eat with all of your heart,
G
When I think of sweet potatoes I usually imagine changing leaves outside, snuggling into a warm sweater, and gearing up for the holidays. However, this nutritious staple can be eaten year round, and when dressed up with a summer twist, it hits the spot just right!
Lime Glazed Sweet Potatoes
1 lime
3 tbsps honey
olive oil
cilantro to taste
salt/pepper
3 large sweet potatoes
This side dish pairs nicely with a light seafood dish, or is great all by itself!
Eat with all of your heart,
G
Pad Thai is my go-to for Asian takeout. Words cannot express how much joy a fresh batch of pad thai brings to my soul.
For many years now, I dreamed of being able to conquer the pad thai recipe. It truly has been my Everest. I would research “authentic pad thai” and get frustrated, or intimidated, and give up. To be honest, I was afraid to ruin this coveted dish I adored so much with just an “ok” version of my own doing.
However, for some strange reason I mustered up the courage, I researched endlessly, put together a combination of several recipes and added a few tweaks of my own, and finally did it. Yes, I made Pad Thai. Not only did I make it, but it tasted wonderful. Not only that, I loved it so much that I started to make it an ungodly amount of times until I got it down and could make it in my sleep. And now today, I share with you the crown jewel of my recipe box.
This recipe stands for more than just deliciousness. Nay, it stands as a reminder that you can achieve the impossible. It stands for a symbol of not being intimidated and for believing in yourself. And, when this beautiful recipe came into creation, it marked a time where I found my passion for cooking re-ignited, and inspired to push my own limits of my culinary creativity.
So with that, I present to you, kick ass pad thai!
Kick Ass Pad Thai
Pleadings & Pasta 2013
There are no words, other than YUM!
Eat with all of your heart,
G
One of my biggest guilty pleasures in life is the avocado egg roll from the Cheesecake Factory. Honestly, I could sit down and order 3 orders and eat them in one sitting. Nothing compares to that warm comforting avocado and the to die for dipping sauce.
However, a quick google search will alert you to the fact that these babies are high in calories, and at over $10 just for the appetizer, can be painful to your wallet as well.
Enter Pleadings & Pasta. Sure I wanted to create my own at home but I also wanted them to be healthier than the original. Guess what? The do it yourself recipe I whipped up will satisfy that craving immediately and it’s easy to make. Such a great way to kick start off your meal.
Avocado Eggrolls
By Pleadings & Pasta 2013
Store bought eggroll wrappers (in the fruit and vegetable section by the tofu)
Filling
Cilantro
Olive oil
1 red onion
2-3 avocados (depending on size)
Salt, pepper, and a dash of cumin
1 Lime juiced
Dipping Sauce
2/3 cup honey
1/2 lime juice
Cilantro
Spot of Sriracha (if you want a kick!)
I dare you to have just one. Spoiler alert: It’s impossible.
Eat with all of your heart,
G
Don’t get me wrong, there is nothing I love more than pasta in a traditional tomato based sauce. It’s my ultimate comfort food.
However, sometimes it’s great to mix up your favorite cut of pasta with the ingredients you have on hand to make something new, exciting, and unexpected.
Today I have a Pleadings & Pasta original recipe for you that’s just that! The following is a recipe for pasta in a sweet potato sauce. Yes you read that correctly. It’s creamy, comforting, and jam packed with antioxidants, Vitamin A, and other nutrients.
The best thing is, this has the rich creamy consistency of an alfredo or heavy cream sauce, but without the extra calories and heavy feeling afterwards. If you are lactose intolerant you can leave out the cheese, and this sauce is still just as delicious.
Buccatini con Sugo di Patate Dolci (Buccatini in Sweet Potato Sauce)
by Pleadings and Pasta, 2013
5 sweet potatoes (peeled, cut, and boiled)
Half of a yellow onion, chopped
3 cloves of garlic, chopped
1/4 cup of soy milk (can use almond or regular milk as well)
1/4 cup chopped basil
Salt and pepper to taste
1/2 cup of freshly grated parmigiano reggiano (parmesan)
Half package of pasta (I used DelVerde bucatini No. 6, really picked up the sauce nicely!)
A high quality olive oil for sautéing (I used Lucini Extra Virgin Olive Oil)
1. Boil the sweet potatoes until soft. Drain and put in a cup so you can use a hand blender/emulsifier to blend the vegetables.
2. Sautee garlic, onions, and basil in olive oil for 2-3 minutes until tender.
3. Bring water to a boil and put pasta in. Cook for 6-10 minutes until “al dente.” The DelVerde pasta I used is handcrafted in Italy in the Abruzzo region, and really seemed to pick up the sauce nicely.
4. Remove the sautee from the heat and stir in with the boiled vegetables in the cup. Add the soy milk and blend with the hand blender until smooth. Add more basil if you would like and add salt and pepper to taste.
5. Stir in parmesan and mix and taste. Add more if you would like.
6. Strain pasta, and put back into the pot. Drizzle a little bit of olive oil on top and add the sauce. Toss, and serve hot.
Enjoy this with a fresh summer salad, refreshing glass of white wine, and wonderful company.
Lastly, I would like to thank La Cucina Italiana Magazine for selecting me to serve as one of their Blogger Ambassadors. Delverde and Lucini, both Italian brands, were kind enough to send over some of their products for me to try and I was excited to incorporate them into one of my new favorite original recipes. Grazie mille!
Lucini’s Extra Virgin Olive Oil from Tuscany provided a robust nutty flavor to the dish.
Delverde pasta, from the Abruzzo region, is made using bronze dies to cast the shape of the pasta. This makes for a pasta that truly clings to the sauces, making for a nice clean presentation. The pasta was perfectly al dente.
Eat with all of your heart,
G
This recipe is posted as an entry in the Delverde DISH YOUR BLOG recipe contest to try to win a trip to NYC. Some entrants may have received free sample products in addition to the opportunity to compete for the prize.
After just getting back from the grocery store, I suddenly had a craving for chocolate cake. I took a look at what I had purchased, what I had in my pantry, and didn’t have the ingredients I needed for a classic cake. So, I decided to accept the challenge and find a recipe that put together all of the ingredients I had on hand to make a rich, tasty treat.
Enter Miss Nigella Lawson. To be honest, I was skeptical about using olive oil in a dessert, but the final product was divine. Moist, flavorful, and not overly sweet. You can find her Chocolate Olive Oil Cake Recipe here. (Note there is a gluten free version as well!)
However, I made a few Pleadings & Pasta adjustments I would like to suggest to my readers.
First, I love my cake to be extra chocolatey so I added an additional tablespoon of cocoa, and also after cooking the cake for about 15 minutes, I topped the cake with dark chocolate chips. Don’t put them on top before cooking it a bit or else they will sink to the bottom and burn to the baking dish. The extra chocolate makes the dessert even more indulgent!
Lastly, I sauteed some fresh berries in sugar and a little bit of water to make an outstanding topping for this rich cake. I think this cake could be even better with a dash of espresso. Definitely will be trying that on the next bake around!
Eat with all of your heart,
G