Filet Mignon with Balsamic Reduction and Goat Cheese

20131014-122755.jpg

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.20131014-122808.jpg

Eat with all of your heart,

G

Rosemary Rack of Lamb

20131005-115859.jpg

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.

20131005-115909.jpg

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.

20131005-115925.jpg

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

Lime Glazed Sweet Potatoes

photo 3When 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

  1. After washing, cut the potatoes into very thin strips. I prefer them to be thinner because they cook quicker on the stove top. Leave skins on if you prefer.
  2. On medium heat, warm olive oil (enough to lightly cover the pan) and add sweet potatoes. Sautee for 5-7 minutes until cooked.
  3. In bowl, mix honey, lime, cilantro, and salt and pepper.
  4. Throw mixture into the sautee pan with the sweet potatoes and stir continuously until coated and the liquid evaporates. Make sure not to leave it or else it may burn with the sauce.
  5. After a couple minutes, remove from heat and serve!

photo 4

This side dish pairs nicely with a light seafood dish, or is great all by itself!

Eat with all of your heart,

G

Avocado Eggrolls

 

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.

photo 2

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!)

 

  1. Mix the filling ingredients together in a bowl. I like to chop my avocados into nice big chunks, as it looks prettier for presentation purposes. Also, dice the red onions as small as possible so you balance the flavor out in the roll.
  2. Line a pan with aluminum foil (oiled) or parchment paper.
  3. Fill the wrappers with a tablespoon full of filling. You don’t want these to be overflowing to the point where the filling falls out.
  4. To wrap: turn the wrapper so there is a pointy edge facing you (as opposed to a straight line). Then, fold the pointy edge away from you over the filling. Then take the left and right side and fold it on top of the side you just folded. Then roll the entire roll closed and place on parchment paper or oiled aluminum foil.
  5. Spread olive oil over the tops of the wrappers. This makes for a crispier egg roll!
  6. Once you’ve filled all of the wrappers, place in an oven at 400 degrees. Cook for 15 minutes or until wrappers are crispy and a light brown.
  7. For the sauce: Mix all the ingredients together in a bowl. This is one part of the recipe where your own interests will really effect if you add more or less of the ingredients. Some people like it sweeter others more tangy, so go ahead and be creative!
  8. Once done, serve hot (oh that warm avocado!) with the sauce.

I dare you to have just one. Spoiler alert: It’s impossible.

 

Eat with all of your heart,

G

Buccatini in Sweet Potato Sauce

photo 2Don’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.

photo 24. 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.

photo 1

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.

photo 1

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!

photo 5

Lucini’s Extra Virgin Olive Oil from Tuscany provided a robust nutty flavor to the dish.

photo 3

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.