That's Amore!

When the world seems to shine like you've had too much wine

That's amore

Bells will ring ting-a-ling-a-ling, ting-a-ling-a-ling

And you'll sing "Vita bella"

Hearts will play tippy-tippy-tay, tippy-tippy-tay

Like a gay tarantella
When the stars make you drool just like a pasta fazool

That's amore!

Good morning morning yall. I hope that you had a fabulously romantic Valentine's Day. I think that the closer we are getting to completion with our new kitchen, the more I am finding myself falling back into love with food. I received the sweetest Valentine's card from Chris. I think that it is always special when people write personal messages inside. Chris commented how he can't wait to get our little family back into our house to enjoy our kitchen and proposed the question: What will our first meal be?

Ever since we attended a festive Valentine's Party at our friend Geno and Tony's house in Mill Pond, my mouth has been watering over the briny green olives that they served on the antipasto tray. They were stuffed with feta and tossed with red pepper flakes and olive oil. More info to come about these olives, because I have to get my hands on them again. It was a wonderful celebration with good friends, GREAT food and lots of bubbly! Geno and Tony really outdid themselves...once again! The food presentation was perfect and what a special touch by hiring a bartender. So fun!

I googled Red Pepper, Feta, and Olives and while I was doing a little research I stumbled upon this foodie blog and had to share it with you.

Choosy Beggars

You have to check out their recipe for Pasta with Olives and Feta in a Roasted Red Pepper Sauce. Who's watching carbs? Also look for the Roasted Red Pepper, Walnut and Feta Dip. I am definately going to be trying that one!

Geno and Tony had a large amount a heavy hors d'œuvres: from shrimp cocktail with a killer sauce (so retro...I love it!), stuffed mushrooms, asparagus, chicken salad, tenderloin, and that to die for antipasto bar. I could nibble on that all day, every day. Just give me a big ole glass of red wine and some spicy meats, rich cheeses, sinful olives and hot peppers. Heaven.

One simple dish that took center stage were their Roasted Brussel Sprouts.

Here is the homemade recipe, courtsey of Geno, but don't let him take the cake for it....it is Tony's recipe!

Roasted Brussel Sprouts

Toss brussel sprouts with olive oil sea salt and fresh cracked black pepper. 400 degrees for 30 minutes shaking every 5-7 minutes. Also try it with bacon crumbles and chopped onion while roasting.

Now that's amore to me. Back to my original thought: What do you think our first meal in the new kitchen should be?

Bacon Makes Everything Better

click here.
enough said.

http://www.nytimes.com/2009/01/28/dining/28bacon.html

Tonight the Great Pumpkin will rise out of the pumpkin patch. He flies through the air and brings toys to all the children of the world. - Linus

Mmmmm. I have not tried this recipe. However in my quest for all things Halloween, I stumbled across this yummy sounding dish! Maybe I am still on a carb high from PASTA WEEK or maybe it is the chilly Autumn air, but I think this pasta dish sounds great! Warm and cozy!

I know, it is written using the Metric system. (Do you remember when we were kids and they were trying to convert us Americans over to Metric...that was short lived?!) But back to the measurements...if you cook like me...I would simply eyeball everything to the liking of my taste buds. If you like cheese (like me!!!), then simply add more cheese. I believe that this recipe is more about a blending of flavors. It sounds quite rustic and dee-lish!

Bacon and Pumpkin Pasta

courtesy: www.bbcgoodfood.com

Ingrediants:

3 tbsp olive oil
140g pancetta or bacon, cut into cubes (abt 5oz)
1 small onion , thinly sliced
25g butter (abt 2 tablespoons)
500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage , finely shredded (abt 2 tablespoons)
400g pasta (we used penne) (14oz or abt 1 lb)
25g freshly grated parmesan , plus extra to serve (abt 2 tablespoons)

Method:

Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.

Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.

Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Making it vegetarian or greener
Fry halved mushrooms with the onion instead of pancetta. Or add a couple of handfuls of baby spinach before adding the Parmesan.