Recipe: Portobello & Leek Carbonara

I LOVE pasta. 

Not every day. Or every week even. 

But once in a while, I get that craving.. that rich, creamy taste just makes my mouth water. 

This is how I know I can never be a full time paleo... tician? 

Oh well. As long as every thing's in moderation, right?

Pasta + Eggs. 

What a wonderful concept.

Have you ever tried it? 

Oh my gosh, it's the bees knees!

The recipe for the carbonara I made last night called for a mixture of eggs and parm to be folded into the pasta right before serving. The result turned out better than I could have expected. 

The only complaint from the husband was that he could have used more bacon. 

Story of my life. 

My excuse was that this was a "diet" version...

a concept destroyed by an immediate second serving. 

Goal for the rest of my life? Restraint. 

I'll keep working on it. 

Portobello and Leek Carbonara 

[adapted from my foodie blog crush, How Sweet It Is] serves 2-4 

Ingredients

-4 slices thick-cut bacon, chopped

-2 leeks, trimmed, cleaned and patted dry 

-12 ounces portobello mushrooms, chopped  

-1/2 pound whole wheat linguine 

-2 large eggs

-3/4 cup freshly grated parmesan cheese 

Directions

Bring water for pasta to a boil. 

Heat a large skillet oven medium heat and add bacon. Cook until fat is rendered and bacon is crispy – about 6-7 minutes. Remove with a slotted spoon and place on a paper towel to drain. Reduce heat to low. 

Add in leeks with a pinch of salt, then toss mushrooms on top. Stir everything together to coat, then let cook until ingredients are softened – about 5 minutes. At this time, throw the pasta in the water to cook – it is really important that the pasta is hot. While the pasta is cooking, mix eggs and cheese together in a large bowl. The mixture will be thick. 

As soon as pasta is finished, reserve 1/2-3/4 cup liquid, drain pasta and immediately throw into the skillet. Toss with the leeks and mushrooms to coat, then remove from heat. With a large spoon in one hand, add the egg mixture right on top and immediately begin stirring the pasta together. I usually stir for a good minute or two. At this time if desired, add the pasta water to the skillet to make things a bit more creamy and saucy. Toss in bacon. Serve immediately with extra cheese!

Easy Hosting

I absolutely love playing the hostess role. 

Picture me as Monica from Friends... I just loooove to have people over. 

But then there are days, 

when you decide to host a dinner party, and unfortunately life gets in the way, 

so you're left with about an hour to tidy up your place and get some food on the table. 

So what do you do?

Well, first off, you breathe,

because when you stress, your guests feel uncomfortable. 

Second, always have a back up plan handy. 

A dinner that requires less than 30 minutes of cooking time is ideal. 

I always like to go with a Mediterranean theme,

since most of the dishes are meant to be fresh anyway. 

Here are just a few things I threw together for a couple of friends we had over last weekend. 

Easy peasy, fresh and breezy!

I picked up a few pre-made apps from a local deli on my way home from work.
Hummus and dolma, always crowd pleasers.

I threw together these Caprese towers with just a few fresh ingredients I had laying around the fridge.
Grill some eggplants and top with a smear of pesto, tomatoes, mozarella, basil and a dash of balsamic reduction.

Like I said, shorter cooking time is key when you're in a frenzy.
Both dishes for my main course took less than 15 minutes to cook!

Stuff trout (or any other whole fish you pick up at the market) with lemon wedges, onions and thyme.
Broil on high heat for 10-15 minutes, depending on thickness, and voila!

Martha Stewart's one-pan pasta is seriously a life saver!
How can something so simple taste so good?!

Recipe: Moroccan Lamb Tagine with Sweet Pilaf

Since the minute we finished our kitchen, I have been cooking like a mad woman.

Eating has always been a favorite pastime of mine,

and I'm constantly inspired by my never ending wander list to not only travel, but to also experiment with different cuisines.

Last weekend Erik and I hosted my family over for dinner,

and I decided to go all out and prepare a full Moroccan feast.

I searched high and low for a legit recipe,

and finally settled on Emeril's classic concoctions found here and here.

I adapted the formula slightly, by using lamb shanks rather than a shoulder for example,

but overall was very pleased with how it all turned out.

The meat was practically falling off the bone it was so tender,

and the pilaf complimented the richness of the dish perfectly.

You can see my updated recipe after the jump.

Moroccan Lamb Tagine

Ingredients 

-2 pounds lamb shanks

-1 teaspoon ground turmeric 

-1 teaspoon ground ginger 

-1 1/4 teaspoons salt 

-2 tablespoons vegetable oil 

-1 1/2 cups diced onions 

-3 large garlic cloves, minced 

-1 cup chicken broth 

-8 threads Spanish saffron, crushed 

-16 fresh cilantro sprigs, tied together with a cotton string 

-1 cup dried, pitted apricots 

-1/2 cup golden raisins 

-1 onion, halved and thinly sliced 

-2 tablespoons honey 

-1 teaspoon ground cinnamon 

-1/2 teaspoon freshly ground pepper 

-Mint, for garnish 

Directions 

Place lamb in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt. 

Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb. Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender. 

Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside. 

Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh mint. 

Sweet Pilaf

Ingredients
-2 tablespoons olive oil
-1/3 cup blanched whole almonds
-1 cup small diced onion
-1/2 cup small diced carrot
-1/2 teaspoon cinnamon
-1 cup long grain rice
-3 cups chicken stock
-1/3 cup golden raisins
-2 teaspoons orange zest
-1/4 teaspoon cayenne pepper

Directions
Preheat the oven to 375 degrees. Lightly oil a 1 1/2 quart oven-proof casserole dish. In a large skillet, heat the olive oil and saute the almonds until they are golden and become fragrant, about 2 minutes. Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins, orange zest and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove the rice from the oven and place on a large platter. Serve with Moroccan lamb tagine.

Gobble Gobble

This weekend the mister and I,

along with a few of our dearest friends,

celebrated Thanksgiving.

Say whaaaat?

Yeah, you read that right.

Thanks-mother-luvah-giving.

My dress is from ASOS and shoes are by Zigi Soho.
Huzband is totally copping a feel. Woopsie.

Okay, so let me explain.

A few months ago,

we were sitting around with our friends,

enjoying a few glasses of wine (I've noticed that this activity always leads to the best ideas),

and somehow the topic of holidays came up.

After discussing each others' family traditions,

we all mutually agreed that it would be really awesome to spend the holidays not only with family, but also with friends.

But who has the time for all that?

Personally, as a married couple,

Erik and I struggle as is, splitting our time between our two families...

Then a great idea was born.

Why don't we just pick a random date before the actual holiday,

to get together, cook a traditional meal, play games, and basically do all other Thanksgiving activities that our little hearts desire?

Planners were checked,

a mutually convenient date was settled upon,

and Mockgiving was officially in the works.

Boom.

Like with anything else that I get really excited about,

every detail was planned out to a tee.

Erik and I hosted the evening at our house,

and were in charge of cooking the turkey this year.

I used this recipe to brine the bird,
along with this super cute little video from one of my favorite food blogs to truss it.
Erik also prepared a really yummy stuffing using this recipe.

Everything turned out so perfectly, and I really wouldn't change a single detail about the evening.

A few afterthoughts:

1. I didn't realize how hard it would be to find a turkey in September.

Doesn't everyone choose to roast a turkey in the midst of 95 degree heat?

2. Adult sleepovers are the absolute best. 

If you haven't partaken in one for a while, I suggest you get to planning, stat!

Lemon Artichoke Chicken Pasta

I'm sure most of my regular readers already know that I love to eat out,

a lot,

but did you know that I love to cook too?

Basically, any activity that involves food triggers my interest. 

This recipe for Lemon Artichoke Chicken Pasta is super easy,

and the end result tastes so delicious, that it would be a sin not to share it with you all. 

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Ingredients:

2 cups artichoke hearts, canned and drained
2 boneless skinless chicken breasts, about 1 pound
1 cup flour
Salt and freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 cups dry white wine
1/2 lemon

Instructions:

Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.

Set a large skillet over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.

Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Sauté the chicken pieces for 5 to 7 minutes or until golden brown on both sides. Add the artichokes back to the pan.

Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.

Serve with your choice of pasta. 

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Pretty sweet, eh?

I'm telling you,

this recipe is simple enough to throw together on a weeknight,

and delicious enough to impress guests any time of day. 

Kappa Pisco

Summer officially began this week,

and although the weather in San Diego is pretty awesome all year-round,

the kick-off to the season seemed like a great reason to have a few cocktails on our patio.

A few weeks ago I received a bottle of KAPPA Pisco,

a luxury white spirit,

made from double distillation of wine.

KAPPA is the newest member of the Marnier Lapostolle family,

joining the ranks of its famous siblings, the Grand Marnier liqueurs and other famous spirits.

My first impression when I opened up the package?

The sleek and eye-catching midnight blue bottle is a stunner!

And no wonder -

after reading through the attached information,

I found out that the bottle was specially created by international renowned designer Ora-Ito.

I'm personally planning to stock up on a few bottles myself,

so I can give them out as hostess gifts in the future.

I'm not going to lie,

prior to being contacted by Truth Be Told PR regarding this product,

I've never heard of pisco before.

So what does this stuff actually taste like?

I suppose the best way to describe it would be as a white brandy...

KAPPA's orange blossom floral aromatics and delicate notes of fruit, make it an ideal choice for the summer,

especially with the variety of easy, fancy cocktails that you can pull together from very few ingredients. 

Last night,

the hubby and I decided to stay in and have a nice date night at home.

While he barbecued some delicious pork chops outside,

I made some fresh appetizers and cocktails.

The result was a perfect summer combo that was beautiful to look at, 

(gotta remember to save these recipes next time we host some friends over),

and scrumptious to consume.

It was a great way to wind down from the day, and watch the sunset.

KAPPA Grapefruit Fizz

1 1/2 oz KAPPA

3 oz grapefruit juice

1 oz bottle soda water (I used tonic water for an extra citrus punch)

Pour KAPPA and grapefruit juice into an ice filled glass. Top with soda water and garnish with mint. 

Watermelon Cubes with Feta & Mint

16 1-inch cubes seedless watermelon, chilled

2 oz feta cheese, crumbled

2 tablespoons finely chopped mint

2 teaspoons finely chopped shallots

Pepper

Using a small melon baller, scoop out a small well in each watermelon cube, keeping the walls of the cube intact. In a small bowl, mash together the feta, mint and shallots; season with pepper. Stuff the wells of the watermelon cubes with feta mixture.

Give Thanks

Dear eight pound, six ounce, newborn baby Jesus,

thank you for blessing me with..

an amazing man who I get to call my husband,

a healthy, loving family,

and generous, loyal friends.

There are a million other things I have to be thankful for,

but I'm not going to bore you with that list. 

Instead, I'm going to pay it forward,

by sharing this awesome recipe with you. 

Ooooh yeah,

just pulled mine out of the oven.

Getting all Martha Stewart on ya'll!

You're welcome.

Bon Appétit!

This weekend I watched one of my favorite chick-flicks.. Julie & Julia. It so perfectly combines my love for cooking, Meryl Streep and blogging that I felt inspired... inspired to cook.. and to blog..

So I cooked, and now I'm blogging.. and I promise you, this delicious banana cake is worth talking about! It's perfectly moist, and the cream cheese frosting adds just the right amount of richness. The recipe is so simple I just had to share:


Best Ever Banana Cake Ingredients:

Cake

• 1 1/2 cups bananas, mashed, ripe 
• 2 teaspoons lemon juice 
• 3 cups flour 
• 1 1/2 teaspoons baking soda 
• 1/4 teaspoon salt 
• 3/4 cup butter, softened 
• 2 1/8 cups sugar 
• 3 large eggs 
• 2 teaspoons vanilla 
• 1 1/2 cups buttermilk

Frosting

• 1/2 cup butter, softened 
• 1 (8 ounce) packages cream cheese, softened 
• 1 teaspoon vanilla 
• 3 1/2 cups icing sugar

Directions

1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.
16. Enjoy!

So what are you waiting for? Today's gloomy San Diego weather is begging for some baking. Bon appétit!