An All-Around Meal

Often during the middle of the week, I scour my refrigerator to see what ingredients I have and try to come up with a recipe I already have  in order to avoid an extra trip to the market.

When I stumbled into this particular recipe, it was beginner’s luck. While I am always roasting my broccoli (or any vegetable for that matter), I also have a favorite pasta recipe that incorporates white truffle butter; however, this time I didn’t have any truffle butter. So I began to raid my cupboards, and I found a bottle of white truffle balsamic vinegar that I picked up at our local farmer’s market last season. Not sure how it would work, I gave it a shot, and I couldn’t have been happier with how it beautifully flavored the broccoli and added that extra pop of flavor to the simple pasta dish.

In less than 30 minutes and with minimal ingredients, this recipe is an entire meal. Add a glass of white wine – perhaps a dry chardonnay - and you will feel as though you are dining in decadence when really it was very simple to prepare. Truly simply luxurious!

Tagliarelle Pasta with Roasted Broccoli and White Truffle Balsamic Vinaigrette

Servings - 2

Ingredients:

*8 oz of tagliarelle pasta (or fettuccini)
*1/2 cup heavy cream
*3-4 tablespoons unsalted butter
*pepper
*salt
*2 cups of broccoli florets
*2-3 tablespoons extra virgin olive oil
*2 tablespoons of Gianni’s six mushroom white truffle balsamic vinaigrette
*parmesan cheese for topping

Directions:

1. Preheat oven for 400 degrees Fahrenheit

2. Prepare broccoli florets, creating bite size pieces. Place them on a lined baking sheet, and drizzle with extra virgin olive oil. Sprinkle equal parts salt and pepper (about 1-2 teaspoons of each). Then, using your hands, toss the florets to make sure they are all evenly coated with EVOO and salt & pepper.

3. Place in the oven for 20 minutes.

4. While the broccoli is roasting, bring a pot of salted water to boil.

5. While waiting for the water to boil, bring to bubbling (medium-high heat) in a sauce pan the heavy cream.

6. When the heavy cream begins to bubble, turn down the heat to medium-low, add the unsalted butter, 1/2 teaspoon pepper and 1 teaspoon salt. Stir until the butter is fully incorporated and wait for the sauce to thicken as you wait for the pasta to boil.

7.Once the water is boiling, place the tagliarelle pasta in the water for 2-3 minutes (just until al dente). Using a pasta fork, remove the pasta and place directly into the sauce pan, mixing to incorporate. Remove the saucepan from the stove.

8. When broccoli is finished roasting, remove from oven and drizzle with white truffle balsamic vinaigrette. Toss with hands or utensil to make sure it is equally distributed.

9. Toss broccoli into the sauce pan with the pasta and mix.

10. Serve and sprinkle with parmesan.

Key Things to Know:

~Find a variety of different balsamic vinaigrette and oils at your local specialty foods store, Whole Foods or especially during farmer’s market season, many artisans sell these specialty flavors for great prices. Gianni’s does sell all of their flavored oils online here.

~Easily swap out broccoli for your favorite vegetable(s).

Image: The Simply Luxurious Life Instagram 

Pasta Primavera

When two of my interests collide, I couldn’t be more ecstatic. So last week while I was flipping through the pages of The Week news magazine, I found a recipe that I knew I had to try based off of the 1970s New York restaurateur Sirio Maccioni’s famous concoction originally served at Le Cirque. The classic dish – Pasta Primavera.

What better way to welcome spring than to make a comforting pasta dish full of vegetables and enormous flavor?

Read more »

Penne and Shrimp with Herbed Cream Sauce

Last weekend during Spring Release weekend, I packed up a lunch as we stopped and tasted a variety of wines at some delightful wineries in the Walla Walla Valley.  My pasta dish of choice this particular year was a recipe that is a meal in and of itself.  With a subtle peppery sauce, scrumptious shrimp and the combination of tomatoes, out appetites were satiated and it was off to the next winery.

Penne with Shrimp and Herbed Cream Sauce

(Giada de Laurentiis recipe)

Ingredients

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 pound medium shrimp, peeled, and deveined
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 (15-ounce) can whole tomatoes, drained, roughly chopped
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 1 cup white wine
• 1/3 cup clam juice
• 3/4 cup heavy whipping cream
• 1/2 cup grated Parmesan

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

2. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

3. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

 

Image: Source

Healthy Spring Pasta

Spaghetti with Asparagus, Mozzarella and Pancetta

(recipe adapted from Giada De Laurentiis)

*6 to 8 servings. Prep time: 10 minutes. Cook time: 15 minutes.

Ingredients:

• 2 pounds asparagus, trimmed
• 3/4 pound spaghetti
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• Salt and freshly ground black pepper
• 6 ounces thinly sliced pancetta (cooked)
• 6 ounces mozzarella cheese, diced (about 1 cup)
• 6 tablespoons thinly sliced fresh basil leaves

Directions:

1. Cook pancetta in a sauté pan until slightly crispy, set aside.

2. Cook the asparagus in a large pot of boiling salted water until tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, cut asparagus into 1-inch pieces, and set aside.

3. Return the water in the pot to a boil, adding additional water if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

4. Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Key Things To Keep In Mind:

*Feel free to substitute pancetta with prosciutto (uncooked if you want) or bacon.

*If you’d like a bit more of a bite to your mozzarella, substitute smoked mozzarella

*Whole wheat pasta is easily interchangeable

Images: (1) Meal Planning 101 (2) Simply Luxurious

An Unexpected Combination

As a way of incorporating a savory taste of steak into a recent wine party I catered, I chose to make Giada de Laurentiis’ Penne with Beef and Arugula. Being the pasta lover that I am, I find that I am always looking for more protein and this recipe provides it by way of a New York Strip steak that has a beautiful flavor and perfectly sliced bites. The dressing, a mixture of balsamic vinegar, olive oil and fresh herbs, is a wonderful balance of sweet punch and melt-in-your-mouth deliciousness.  It really is a meal in and of itself due to the combination of protein, carbs, vegetables and a bit of healthy fat in the dressing.

Key Things To Keep In Mind

*Cook the steak for no more than 7 minutes on each side and allow it to sit for at least five minutes to seal in all of the fantastic flavor.

*Feel free to use whole wheat penne.

*Whether it is served hot or cold, it makes for a filling meal that leaves you satisfied. 

Penne with Beef and Arugula

courtesy of Giada de Laurentiis

Ingredients

• 1 (1-pound) New York strip steak
• 1 teaspoon herbs de Provence
• 1 garlic clove, minced
• 3/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 pound penne pasta
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt, plus more for steak and pasta water
• 1/2 teaspoon freshly ground black pepper, plus more for steak
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 2 cups chopped arugula

Directions

1. Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Image: (1) Food Network

Simply The Best

Now, I have tried making a handful of different Spaghetti alla Carbonara recipes, but I continually am reassured each time that the recipe my mother makes is simply the best.  No, it is not a health conscious recipe, but yes, it is a very special treat every once in awhile. With the combination of the butter, cream, bacon (or pancetta) and just a hint of red pepper flakes, this dish will have you cheering Mama Mia!

The history behind the origins of this dish is varied. One story is that alla carbonara, meaning coal worker’s style, includes the pepper flakes to resemble coal, and yet another is said to come from the famous restaurant in Rome La Carbonara as their signature dish.  Regardless of where it comes from, it isn’t leaving my recipe binder and I do hope you have an opportunity to try it.  I don’t believe you’ll be disappointed. 

Key Things To Keep In Mind:

*A little goes a long way when it comes to the red pepper flakes.  The slight heat you will taste with the instructed amount is just enough, but not too much (and I’m not one who likes things all that hot).

*Bacon or pancetta – it is completely up to you.  You will have a delicious dish with either.

*Quality parmesan cheese improves the rich flavor significantly

*Fettuccini or linguini pasta is easily interchangeable with spaghetti according your preference

Spaghetti alla Carbonara

Ingredients:

*8 slices of bacon/pancetta cut into 1/4” slices

*1/2 cup whipping cream

*1 teaspoon red pepper flakes

*2 medium eggs

*2 large egg yolks

*1/2 cup Parmesan

*1 lb spaghetti

*1/4 cup unsalted butter

Directions:

1. Fry bacon until crisp.

2. Pour off half of the bacon fat and stir into the pan the heavy cream. Add pepper flakes.

3. Heat the cream to a simmer and keep it warm.

4. In a bowl, beat eggs and egg yolks thoroughly and stir in parmesan cheese.

5. Cook spaghetti in boiling salted water until al dente.

6. Drain pasta thoroughly in a large colander and transfer to the serving dish.

7. With two forks, stir in butter, the hot cream and bacon mixture and the beaten eggs and cheese.

8. Toss the mixture thoroughly and add salt and pepper to taste.  Sprinkle with parmesan.

Add a glass of pinot gris, sauvignon blanc or chardonnay and you will melt. Bon appétit!

Images: (1) Food Create

Cups of Tea (4/11-4/17)

Just as I sat down to type, the thunder began to rumble, and I could hear the slapping of the raindrops as they met the ground.  The scent was intoxicating.  If someone could bottle it, I would be an immediate customer. Thus the image below.

This week’s Cups of Tea offers an opportunity to become a bit more organized, a wonderful pasta dish, creative ideas with a unique accessory, a sneak peek of a beloved fashion magazine’s next issue and some food for thought. Enjoy perusing and your drink of choice this morning.

 

1.How to Be Better Organized

Thanks to a reference by Sasha of Everything Fabulous, I came across a post on Deliciously Organized that will hopefully lead to an even better organization system than I already have.  Tiffany and Carlee accumulated beautiful photos to pair with their 10 Habits from Highly Organized People.  Isn’t the photo below unique?  A stack of books, seriously, a stack of books. Wow!

 

2. Get Ready For Spring Recipe 

I am a sucker for pasta, if you haven’t already noticed from previous posts.  So when I learned of this recipe by Big Girls, Small Kitchen through their newsletter, I had to include it.  They label it as a recipe for one, but it could easily be multiplied for a couple or even a dinner party.  Click on the header above or the image below for the recipe of Lemon Fettuccine with Bacon & Chives.

 

3. A Bit of Peacock Beauty

Since becoming a follower of Simply Luxurious on Twitter, DEva Weddings has been an ardent supporter, and I couldn’t be more appreciative.  Recently, one of their posts grabbed my attention with its creativity and whimsy.  What you will see when you click on the header or image below is a collection of images sharing a variety of ways to incorporate the beauty of the peacock into your wedding, your decor, or your flower arrangements.  Have a look, I have a feeling you will be impressed.

 

4. A Beautiful Peek

Harper’s Bazaar is one of my many favorite fashion magazines, and I do look forward to receiving it every month.  Sasha of Everything Fabulous gave her readers a quick peek before it hits newsstands and also shared a few excerpts from the write up.

 

5. What Would You Do?

I know I’ve used Laura from Under the Sheets . . . shh’s quotes before, but I must say, I truly find her choice of aphorisms, as well as her commentary on each one that she chooses, quite insightful.  At the end of each week, without fail, I know I can look to her website for my weekly dose of inspiration.  Thank you Laura. This image poses a fantastic question to us all.  Be sure to click on the image, however, to read Laura’s thoughts on her choice.  But sincerely, what would you do?

Image: (1) - We Heart It

A Delicious Evening In

An evening filled with good company, Julie & Julia, a crackling fire, wine, and a simple, but delicious meal, was a nice treat recently, and it began with the gift of a cookbook.

I just began to realize that my mother has recently been in the habit of giving to me, as gifts, cookbooks - and I love her for it! Most recently, I was fortunate enough to receive Mastering the Art of French Cooking by the revered Julia Child, but before that I was given Barefoot Contessa Back to Basics. Over the past eight or so months I have been correlating the episodes that air on Food Network and then finding them in her cookbook, giving the ones that catch my interest a test run in the kitchen. Not only does this particular book contain recipes, but it also contains tips for setting tables, flower arranging and organizing a menu for a party, all keeping with the theme going back to basics. It is a wonderful combination.

While it is impossible to go wrong with any of Barefoot Contessa's recipes, I found one that was so savory delicious that one can't help but utter "oh my goodness" upon tasting it for the first time. I think I actually have repeated this phrase each time I have tasted it, but let's get to the recipe itself. Tagliarelle with Truffle Butter. This dish, as promised, only takes ten minutes to throw together, and paired with a palette whetting Chardonnay or Viognier from Abeja Winery or a White Paint Brush from Isenhower Cellars, it is an absolutely treat. Just the simple fact that it only takes a mere ten minutes is something to keep in mind when you've had a long day and need to unwind and take a few more minutes on the couch, or want to spend more time with the company you have invited over.

Ingredients:

*Kosher salt
*1/2 cup heavy cream
*3 ounces white truffle butter
*Freshly ground black pepper
*1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
*3 tablespoons chopped fresh chives
*3 ounces Parmesan, shaved thin with a vegetable peeler

Directions:
1. Add 1 tablespoon salt to a large pot of water and bring to a boil.

2. Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

3.Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

4.Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Isenhower Cellars

Abeja Winery