The Vivaldi Pasta Concerto Finale

We celebrated the arrival of the Winter Solstice with the last recipe from Vivaldi’s Four Seasons Pastas: L’Inverno from The Silver Palate Good Times Cookbook. Folks, this one is worth making! The cheese makes a very creamy and delicious sauce. Add a tossed salad and a glass of Cabernet and you will be in heaven!

Here's L'Inverno!

2 cloves garlic, finely minced

1½ cups large walnut pieces

1 pound St. André cheese, rind removed, cheese cut into irregular pieces

1 cup coarsely chopped fresh Italian parsley

8 ounces thinly sliced Parma ham, shredded

2 teaspoons salt

1 teaspoon freshly ground pepper

1 cup plus 1 tablespoon best-quality olive oil (next time I'll use only ¾ cup)

4 quarts water

1 pound dried linguine (I used spaghetti)

Freshly grated Parmesan cheese

1. Combine the garlic, walnuts, St. André, parsley, ham, ½ teaspoon of the salt, pepper, and oil in a large serving bowl. Let stand at room temperature at least 4 hours.

2. Just before serving, heat the water to boiling in a large pan. Add 1 tablespoon oil and the remaining 1½ teaspoons salt. Add the pasta and boil until tender but still firm, 8-10 minutes.

3. Drain the pasta and immediately toss with the walnut sauce. Serve immediately. Pass the peppermill and Parmesan cheese.

4 portions

Autumn Pasta Concerto

In my opinion, besides fresh apples, there's no better reason to welcome fall than to enjoy this pasta dish, part of Vivaldi's Four Seasons pasta dishes, from the Silver Palate Good Times Cookbook.

Here's L’Autunno:

¾ cup best-quality olive oil
15 cloves garlic, 6 minced and 9 cut into thin slivers
1 cup dry white wine
1 tablespoon fresh rosemary, or 1½ teaspoons dried
¾ cup dried apricots, cut into slivers
Salt and freshly ground pepper, to taste
1 pound linguine (I used spaghetti)
½ cup chopped fresh parsley
1-2 tablespoons grated Parmesan (my own addition)

1. Heat the olive oil in a skillet over medium heat. Add the minced and slivered garlic and sauté until just browned.
2. Stir in the white wine. Reduce the heat and simmer uncovered for 5 minutes. Add the rosemary and apricots. Season with salt and pepper to taste. Simmer 5 to 10 minutes longer.
3. Meanwhile, cook the pasta in boiling, salted water until tender but still firm; drain.
4. Place the pasta, sauce and parsley in a serving bowl and toss to coat. Sprinkle cheese. Serve immediately.
4 to 6 portions 

Simple and Fresh, As Summer Ought to Be

This is the second pasta dish of Vivaldi's Four Seasons, from the Silver Palate Good Times Cookbook.  It is easy and light, encouraging us to pluck the cherry tomatoes off the bush in the backyard, and use up some of the basil growing wantonly next to it.

Ladies and Gentlemen, L'Estate:

2 cups fresh basil leaves
5 ounces Parmesan cheese (I used Parmigiano-Reggiano)
¾ cup pine nuts (pignoli), lightly toasted
6 cloves garlic, lightly crushed
2½ cups extra virgin olive oil (I only used ½ cup)
Salt and freshly ground black pepper, to taste
1 pound linguine (I used spaghetti)
Cherry tomato halves, or tomato wedges

1. Combine the basil, Parmesan, pine nuts and garlic in a medium-size bowl. Pour the olive oil over it all. Season with salt and pepper. Let stand at room temperature for three hours.
2. Cook the linguine (or spaghetti) in boiling salted water until tender but still firm. Drain and toss immediately with the sauce. Place in a large serving platter and arrange the tomatoes around the edge.
4 portions

Cooking Inspired by Vivaldi

For the Instrumental Solo Festival during my high school years, I chose to play the 1st Movement of Vivaldi's Concerto in A Minor, where, much to my astonishment, I received a “Superior” rating.  Since then, Vivaldi has held a special place in my heart.  So, when I saw the Four Seasons Pasta recipes in the Silver Palate Good Times Cookbook, a book that was published in the 80s, I knew that, sooner or later, I'd have to try making them all.  But, as so frequently happens, life gets in the way, and I never got around to it.  Until now.  This is it.  This is the year!

Here's La Primavera . . .

Here's the recipe:

2 quarts water

1 lemon, cut in half

1 lb. medium-size shrimp, shelled and deveined

1 pound bay scallops (I used sea scallops)

8 oz. Nova Scotia smoked salmon, thinly sliced and shredded into 2-inch pieces

2 cups mild olive oil

¼ cup fresh lemon juice

1 cup diced ripe tomatoes

½ cup chopped fresh dill

2 tablespoons finely chopped shallots

1 teaspoon freshly ground pepper

Salt, to taste

1 pound linguine

1.  Heat the water and lemon halves in a large saucepan over medium heat to boiling.  Reduce the heat and add the shrimp.  Simmer for 1 minute.  Remove the shrimp with a slotted spoon and cool under running water.  Pat dry and place in a large bowl.

2.  Cook the scallops in the simmering water for 1 minute.  Drain and cool under cold running water.  Pat dry and add to the shrimp.

3.  Combine the oil, lemon juice, tomatoes, dill, shallots, and pepper in a separate bowl.  Pour over the seafood and toss gently to combine.  Let stand covered at room temperature for 1 hour, or in the refrigerator up to 12 hours (warm to room temperature before serving).

4.  Cook the linguine in boiling salted water until tender but still firm.  Drain and toss immediately with the seafood sauce,

6 portions

The salmon, lemon and dill made for a not-so-Italian flavor profile, but it was delicious just the same.  I wish I had taken the time to find the bay scallops, they would've provided a more delicate, seasonal touch.  Then again, would Vivaldi have been able to find those tiny scallops while working in Venice?  I've also discovered that my husband doesn't care for linguine, he prefers a thinner pasta, so the next three recipes will be prepared using good ol' spaghetti instead.

St. Patrick's Lunch with the Sheep

When I think of Ireland, I think of green fields and beautiful women, like Maureen O'Hara in The Quiet Man.  I think of quaint accents, pastoral settings, and . . . sheep.

For the last couple of years I've begun collecting them, and now I seem to have acquired a small flock.

These are called Irish Galway Sheep from Colin's Creatures.  Colin goes all over the world studying sheep.  Besides the Galway, he reproduces other kinds as well, like the Cotswold, Dorper, Shetland, and many others.  They are made of porcelain, castable stone, and imported woven fur, chosen to best imitate the sheep.

Baby lamb is sticking close to mama.

There were only five of us this year, composed of those in our “pandemic pod.”  There's a light at the end of the tunnel, but we still need to keep safe a little bit longer.

Plaid napkins in the Irish National Tartan pattern, an Etsy find.

I gave these mini books with Irish blessings away as favors in a previous St. Pat's luncheon, but I had a new guest, my friend Fran, and she had never received one, so I set one out for her.

Irish Mules!  Who knew?  Simply substitute some Irish Whiskey for Vodka for an Irish twist.  I used Tullamore D.E.W Irish Whiskey and Rachel's Handcrafted Ginger Beer, along with freshly-squeezed lime juice.  They were delicious!

Here's the basic recipe:

• 4 oz. ginger beer
• 1½ oz. Irish whiskey
• ½ oz. freshly-squeezed lime juice
• 1 T. sugar (optional) - I didn't use any because Rachel's Ginger Beer is already sweetened
• Ice, for serving
• Fresh mint, for garnish
• Lime rounds, for garnish

In a chilled copper mug measure out the ginger beer, vodka and lime juice.  Add ice and stir with a cocktail spoon.  Garnish with lime rounds and mint and serve immediately.

We served Shepperd's Pie, and, unfortunately, as it frequently happens, I got so busy that I forgot to take pictures of the food.  Friends sent me their pictures afterwards.

I'd never made Shepherd's Pie before, so I spent a few days researching it beforehand.  Alton Brown's recipe was wonderful.  Everyone loved it and I highly recommend it.

And for dessert . . . Apple Pie!  It just so happens that March 14th is Pie Day (π Day - 3.14).  Served with Vanilla Bean Ice Cream.  The pie came from Jarosch bakery, my favorite crack dealer.

Walkers Shortbread Cookies in the shape of sheep.

A pot of gold at the end of a rainbow hung from the chandelier.

The Irish Whiskey Mules were so good that we hardly touched the wine.  They were so refreshing!

Friends Angela and Leo, and my own husband, also a Leo, wore funny hats, and they insisted that we needed to as well, so I photoshopped a bow on my head, and a beret on my friend, Fran.  You'd have to have been there.  

Happy St. Patrick's Day!  May the road rise to meet you and all the rest!

Joining Susan at Between Naps on the Porch for Tablescape Thursday.  Please stop by to see the amazing work of some very talented table stylists.  Enjoy!

A Gingerbread Kind of Day

My husband's pancakes are legendary within our family.  Everyone loves them, and, when the kids are home one of the first things they ask for is Dad's pancakes.  When I walked by this bottle of maple syrup at Williams-Sonoma, it just fell into my basket!  Can you believe it?  Mr. Gingerbread Man must have heard about my husband's pancakes, too!

I had planned a cute breakfast for Christmas morning, and, although my son, John, was not able to come, I decided to proceed with it all.  I'm telling myself that this is a dry run, and I'll do it all over again next year.

Well, if we are going to bring Mr. Gingerbread to the table, he's going to need some gingerbread company, so these little Mug Toppers were "needed" to make Mr. Gingerbread feel welcome!  To tell you the truth, they proved a challenge.  They refused to stay straight in the mug!  So I called on my house engineer/tech/geek expert, my husband, Lee, who promptly straightened it with little wads of Scotch tape.  Ah!  The technical mind boggles!  Some friends have suggested chocolate next time.  I'll have to try that next year.  See?  Dry run.

With a few added gingerbread people, the breakfast table was set.  I used last night's red tablecloth.  Isn't it a fabulous red?

This was my husband's Gingerbread Man.  The guy that never notices details asked me why his man had four eyes.  I explained that two dots were for the eyes, and the other two for dimples.  He remains unconvinced.

Miss Peppermint had ruffles on her arms and legs.

The Gingerbread Salt and Pepper shakers insisted on being invited.  The lady held the pepper.  She's also a little "caliente," like me.

The Wedgwood Nantucket Basket Coffee Pot is no longer being produced.  I had been looking for one for a while, and put in a request at Replacements.com to notify me if one was ever found — and it was, and it's now mine!  Bwahaha!  Happiness!

I placed these absolutely delicious gingersnaps on the table to nibble on, as I got the rest of the breakfast ready.  The Villeroy & Boch Winter Bakery Delight Bowl depicts . . . you guessed it, gingerbread!  This Christmas porcelain collection is truly a delight, and I plan to add a few more pieces for next year.  Sigh!  A dish collector is never done!

I really felt very efficient this year, reusing the tablecloth, the rattan chargers and the salad plates from last night.  It was such fun to play with all these favorite pieces!  Breakfast table is set, now let's talk about the food.

I prepared a breakfast strata.  Here's the recipe:

Ingredients:

1 pkg. frozen hash brown potatoes, defrosted

8 eggs, beaten

1 pound bulk sausage, crumbled and cooked

¼ onion, chopped

½ red bell pepper, chopped

½ green bell pepper, chopped

2 cups of any cheddar, or combination of cheddar cheeses, divided

1 can evaporated milk

Salt and pepper to taste

• Butter the casserole dish.  Set aside.
• In a large bowl, mix all ingredients, but only 1 cup of the cheese.
• Pour into the casserole dish.  Scatter the remaining cheese on top.
• Bake at 350º F for 55 minutes or until edges are slightly brown.

It was delicious!  We cut the leftovers in individual servings, and saved them for upcoming breakfasts.

That was accompanied by a stack of hubby's pancakes, and some fresh berries — and real maple syrup drizzled on top.  The taste of real maple syrup is incomparable.  Aunt Jemima doesn't stand a chance in our house.

We had a sunny day, which had me moving things around on the table so I could get good pictures.  Actually, it was a nice problem to have at this time of year.

When the table was cleared we witnessed a gingerbread spat!  These lovers quarreled and it was a duel at twenty paces between Mr. Salt and Ms. Pepper.  Nothing would dissuade them!  Each of them brought their seconds as witnesses.  Doctors stood by in case of casualties, and a bunch of gossips waited nearby to hear the outcome.  Limbs were lost, death ensued, and crumbs were scattered everywhere.  The lovers survived, as did the doctors.  The rest have all gone to their reward.

When breakfast was over, we lit a fire in the fireplace, and didn't budge from our chairs for the rest of the day.  I'm already planning for next year's breakfast.

An Interrupted Carol

There were no Christmas concerts this year.  No Christmas Afternoon Tea at the Drake Hotel with wondering carolers stopping by the table to wish us a Merry Christmas . . .

I wasn't enthused about setting a Christmas Eve table this year — my son wasn't able to fly in to be with us, and for the first time in our lives, my brother and I could not be together.  Out of an abundance of caution, my husband and I decided that it was best to cancel the celebrations, and spend it quietly at home, just the two of us.  Covid-19 has a lot to answer for!

At the last minute, I rallied, and remembered that old saying that my father quoted often:  "Al mal tiempo, buena cara" (“To bad times, a good face”) — the English aren't the only ones with a stiff upper lip.

I pulled out the red tablecloth that I had planned on using for Christmas Day breakfast, and a few other things and set a table that, while not particularly Christmasy, it hinted of it.

The plaid napkins matched the tablecloth perfectly, and I dug out the Dollar Tree black dinner plates that I've used here, here and here.

I decided to use my wedding crystal, Chartres by Atlantis.  After all these years, I'm still in love with these glasses, which reflect the pattern of a rose window at Chartres, when light shines through it.  

The table was set, so I turned my attention to what to put on the plates.  Unfortunately, food stubbornly refuses to simply appear on our plates, so I needed to head to the kitchen and whip up a few things.  Naturally, I thought of dessert first.

This is a tart recipe given to me by a dear friend, and I've wanted to try it for a while now.  It consists of layers of marzipan, vanilla custard, sliced pears, scattered cranberries, dotted with cubes of butter, and sprinkled with crushed Amaretti.  Then baked until the cranberries pop and the pears are tender.

My husband asked for the “Filet Dinner,” one of the standard meals in my repertoire, and that always starts with a Waldorf Salad, one of my favorite salads, actually — made with Romaine lettuce, Honeycrisp apple, Blue cheese crumbles, lightly toasted walnuts and and a dressing made with olive oil, Balsamic vinegar, herbs and spices.

Followed by Roasted Filet of Beef with Mushroom Sauce, Cauliflower Au Gratin, and Steamed Asparagus.  I must say, for someone that was only half trying it all turned out rather well.

My son had promised to bring us several bottles of his favorite wine from one of the wineries in Virginia for our Christmas Eve dinner, he's become quite the wine aficionado.  Alas! No John, no wine, so we picked this one up at Costco, which turned out to be a complete delight!  

Here's how the tart turned out — a very photogenic dessert!

Then we topped it, as if it really needed the extra calories, with some whipped cream.

The best part of our night was when we gathered on a Zoom call, and I got to see all these beloved faces.  Even David, my youngest, got up at 2:00 A.M. Abu Dhabi time to be on the call with us.  It was a total surprise and brought tears to my eyes.

Although a bit melancholic, I went to bed grateful and at peace.  We will make it up next year.  We will sing our carol in full, and we will sing it Allegro.

Mississippi Pot Roast

 Another Instant Pot wonder.  You have just simply got to try this!  So easy!  So good!

Recipe:

1 3-4 lb. boneless pot roast (if the roast is 4½ lbs. I won't tell)

1 stick (8 tablespoons) butter, cold from the refrigerator (optional)

1 package au jus gravy mix

1 package dry ranch dressing mix

1 cup beef broth

4-6 (or more) Pepperoncini peppers

Salt and pepper to taste

1. Place rack on the bottom of a 6-quart Instant Pot.  Place roast on top of the rack
2. Sprinkle packets of au just and dry ranch dressing on top
3. Place stick on butter on top
4. Scatter Pepperoncini peppers on top
5. Pour the broth around the sides of the meat so the seasoning mixes stay on top
6. Seal pot, set to pressure cook for 55 minutes, then let the pressure release naturally
7. Remove roast from the pot, and shred beef with two forks
8. Strain the juices and serve on the side, or make your favorite gravy
9. Serve over mashed potatoes, noodles, or in sandwiches

NOTES:  1) The traditional recipe calls for a stick of butter, but I've found that there's enough fat in the roast to have that great feel in the mouth.  I don't think you need it, but, of course, it does add a great buttery taste.  2) If you decide to make the gravy, try arrowroot as a thickener instead of corn starch or flour.  I've been using it lately and have found it to be more neutral tasting.

Please make this one!

Thanksgiving 2020

This was a quiet Thanksgiving dinner, thinking of our loved ones, and grateful for our family, our friends, our health, and so many other things.

I went out looking for something a bit more unusual in the way of flowers.  They had me at the pink.  So I brought out a few copper accessories to bring out the color a bit more.

Placemats from Pottery Barn.  Napkins from Crate and Barrel.  Napkin Rings from Williams-Sonoma.  Copper tray from Target.

French Countryside, by Mikasa dishes.

Woodland, by Spode flatware.  I love bringing it out in the Fall!

No traditional Thanksgiving dinner this year.  By special request from favorite husband, Baked Ham, Roman, Potatoes and a Vegetable Medley.

For myself, I experimented with a new recipe:  Ina Garten's Maple Pumpkin Flan.  It was delicious but it seemed a bit more work than my basic flan recipe, and I think my taste buds were confused:  Is it a flan?  Is it a pumpkin pie?  The jury is still out on this one.

Most of the mishaps were my fault.  The recipe called for an 8-inch cake pan, but I only had a 7-inch mold (shown above), and a 9-inch cake pan.  I decided to use the 7-inch mold, which is actually designed for the Instant Pot.  I baked it in a Bain Marie, in the oven.  Unfortunately, I had to adjust the baking times.  It took considerably longer to bake this way.

The caramel called for maple syrup, sugar and water.  It took forever to caramelize, and in the end, I wasn't even sure how it would turn out because the color looked wrong, and the sugar never completely dissolved.  I think those valleys in the top of the flan may have been caused by the caramel.

For some inconceivable reason, I decided to mix all the ingredients with my hand mixer, instead of dropping everything in the blender.  With the added mascarpone, I could not get a smooth consistency, and ended up having to strain the whole thing before putting it into the mold.

Who would have imagined that pink would look so lovely when added to Fall colors?  It provided the perfect touch to our quiet day of Thanksgiving.