A Perfect Pairing

A treat at the end of the week is always time with good company, but beyond that, a perfect glass of wine certainly helps.  If at some point during the weekend you find yourself deciding to stay in, I have a pasta dish that will pair just as nicely with a casual panini as it will with a ramped up veal parmigiana.  Don't worry, I won't leave you wandering around looking for the perfect bottle of wine.  I have a few suggestions that will make the perfect complement.

Photo Bucket

With the help of Food Network, my ever faithful and reliable companion, this particular recipe has been a mainstay in my repertoire of pasta salads.  It can be a perfect fit for lunch as well as a side dish for dinner, or simply be the meal itself - depending upon your appetite.

Fusilli with Roasted Red Peppers, Feta, and Herb Dressing

 Ingredients:

Dressing:

*2 Tbs lemon juice

*1/2 cup extra-virgin olive oil

*3/4 tsp kosher salt

*1/4 tsp freshly ground black pepper

*1/3 cup mixed fresh herbs (basil, oregano, thyme) - finely chopped

Salad:

*1 lb fusilli or other spiral pasta

*1/2 red onion, sliced

*2 1/2 ounces sliced black olives (whole olives are a fantastic alternative)

*1 (12 oz) jar roasted sliced red peppers, drained (tomatoes can substitute)

*4 oz crumbled feta cheese

Instructions:

1. For dressing, place all ingredients in a jar.  Close lid tightly and shake until blended.

2. In a large pot of lightly salted water, cook pasta according to package directions.  While pasta is cooking, soak red onion (chopped) in ice water to mellow its flavor.

3. Drain cooked pasta and place in a large bowl.  Drain onions and pat dry, add to pasta.

4. Add dressing, olives, peppers and feta to warm pasta and toss.  Serve at room temperature.

Things to keep in mind:

*Fresh herbs make a huge difference in this recipe.

*Quality feta will also increase the flavor of the salad.

*Feel free to refrigerate the pasta and then reheat - it is just as delicious cold as warm.

Pairing a wine with this dish has me typically leaning toward a subtle viognier in the warm summer months.  Recently, I have paired it with Abeja Winery's Viognier which has hints of nectarine and white peach, or in the cooler months, a Walla Walla Vintner's sangiovese would work wonderfully with its slight flavor of cherry and other red berry flavor.

Whatever your weekend plans may be, I hope you have a delicious time and savor every moment.  Bon Appetite!

Delish!

What to do on a Thursday night?  I don't know about you, but by this time - four days in and one to go, I'm pooped.  However, I still want to savor something delicious at the end of the day without having to go out because most likely, I will be on the go doing what I love to do during the upcoming weekend.  Thursdays have always been my day that I savor staying home after work, watching some of my favorite shows and snuggling into bed with a good book. (If you want to see more reasons as to why I love my Thursdays, read one of my past posts titled Treasured Thursdays.)

Probably wouldn't want to eat on this beautiful, cozy chaise, but snuggling up with either a good book or to watch a terrific comedy sounds ideal.  -courtesy of Cote de Texas

During the first year of Rachael Ray's new television show, one of her first recipes was something she created in honor of Oprah, who had helped produce her show.  She titled the recipe Pizz-O. While I'm a fan of pizza, I tend to always want to try new recipes that spruce up the same old flavors so many of us are used to, and this particular recipe seemed like it would do the trick.  


Well, it didn't disappoint.  The only hiccup I had to navigate due to living in a small town was where to find ready-made pizza dough.  I quickly found a solution - Papa Murphy's.  I simply called them up, ordered a large pizza with only mozzarella and no sauce, and with that one phone call, I had taken care of two of my ingredients.

This is a hardy pizza due to the many layers it entails, but the flavors will impress you - proscuitto, pesto, red peppers, Italian sausage.  I have made it a handful of times, and each time (if the instructions are followed), a tasteful meal ensues.  To dress it up a bit, I pour myself a glass of wine.  Recently, I paired it with a glass of Walla Walla Vintner's Merlot, and it made for a perfect meal on a laid back evening.


One thing that I have found that helps finish the crust, especially the bottom, is to use the cornmeal that is suggested in the recipe.  I only had to learn that once and I have never since made that mistake again.


So if you're not sure what to make tonight or any upcoming stay-at-home evening, give this recipe a try.  Your family's appetite will no doubt be satiated, and you can say you taught them how to eat red peppers and proscuitto all in one bite.  Here's hoping your Thursday moves along smoothly into Friday.  Cheers!

(Before the oven has its way with it.)

 

(Viola!)

Ingredients

• 1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling
• 1/4 pound bulk sweet Italian sausage, about 2 links, casings removed
• 1/4 pound bulk hot Italian sausage, about 2 links, casings removed
• 4 cloves garlic, finely chopped
• 2 portobello mushrooms, chopped into chunky pieces
• 2 roasted red peppers, chopped
• 1 cup ricotta cheese, room temperature for easy spreading
• Zest of 1 lemon
• 1 tablespoon fresh thyme, 4-5 sprigs, finely chopped
• 1/2 cup grated Parmigiano Reggiano, divided in half
• Freshly ground black pepper
• 1/3 cup fresh store-bought pesto or homemade arugula pesto
• 1 cup grated scamorza or smoked mozzarella
• 1 fresh pizza dough, from your favorite pizza joint
• 6 slices prosciutto
• Cornmeal, to sprinkle on the pizza pan

Preparation

Preheat the oven to 425°F.

Heat a skillet with one turn of the pan of EVOO, about 1 tablespoon, over medium-high heat. When the pan is hot, add both the sweet and hot Italian sausage, breaking it up into little pieces with the back of a wooden spoon. Cook about 4-5 minutes or until cooked through. Add the garlic and mushrooms.

Once the mushrooms have wilted and turned deep brown in color, stir in the roasted red peppers. Set aside until it is time to assemble the pizza.

In a bowl combine the ricotta, lemon zest, thyme, 1/4 cup of the Parmigiano and lots of freshly ground black pepper. Reserve.

To assemble the pizza, sprinkle a round pizza pan with cornmeal. This will keep your pizza from sticking when it is cooking and help it slide off the pan when it is done. Roll out the pizza dough in a circle (don't worry if it isn't perfect, it should look rustic), then roll it up around the rolling pin and transfer to the pizza pan. Spread the pesto out across the rolled-out dough, using the back of a spoon to get it everywhere. Top the pesto with the sliced prosciutto, then spread the ricotta mixture over it and sprinkle with some Parmigiano.

Add the reserved sausage mixture to the center, leaving about a 11/2-inch border around the pie. Top the sausage with the scamorza and fold the topping-free edge over until it meets the sausage. Keep the pizza round by pleating the edge as you work your way around the pie.

Brush crust with some EVOO for a beautiful golden brown color. Transfer to the oven and bake until the cheese is bubbly and golden brown, about 10-12 minutes. Remove from the oven, slice and enjoy! DELISH!