Tortellini with Peas, Pancetta and Tomato Cream Sauce

tortellini (I purchased two packages of pesto and cheese filled tortellini, but you can sub out for any type you would like)

olive oil
5 oz. pancetta, finely chopped
3 garlic cloves, minced
7 oz. roasted tomato pesto (red pesto, I purchased at Trader Joes)
1 cup chicken stock/broth (you can sub out for vegetable stock/broth if you would like)
1/4 cup heavy cream
1 cup frozen peas
1 shallot, chopped
pepper for seasoning
shredded parmesan for garnish

Begin heating water to a boil for tor tortellini.

In sauté pan, drizzle with olive oil and heat over medium-high heat. Add pancetta and cook to a crisp. Add garlic and shallots, cook for about 5 minutes, stirring frequently. Add tomato pesto, peas, stock/broth and season with pepper. Continue cooking for about 5 minutes, stirring frequently. Reduce heat setting to the lowest temperature.

Meanwhile, cook tortellini according to package directions.

When tortellini has about 4 minutes left of cooking, add heavy cream to pesto mixture. Stir until it is completely mixed in and keep heat very low.

When tortellini is done, drain and place in a large bowl. Pour pesto mixture over tortellini and gently mix to completely coat.

Garnish with parmesan. Serve and ENJOY!!!!!

Wine pairing.......Chianti.

Weekend Events for Saturday, April 17th

Taste of Hillcrest - Noon to 4pm
Self-guided stroll that will take you around to some of the top chefs in San Diego.  Taste samples prepared to please your palate. 
http://www.mcfarlanepromotions.com/Upcoming/upcoming.htm

Rhythm and Vine Festival - 6pm to 9pm
Indulge your senses, featuring music, wine and gourmet samplings.  This event benefits the Boys & Girls Clubs of Greater San Diego.
http://www.rhythmandvine.org/

10th Anniversary Chili Cook-Off & Wine Tasting Party at Belle Marie Winery - Noon to 3pm
Belle Marie Winery is celebrating their 10th Anniversary.  10 chefs will prepare chili, all in different ways to please everyone's taste.  There will also be wine tastings available.
http://www.bellemarie.com/news/index.htm

Pizza with Pancetta, Asparagus, Red Pepper and Shallots

This is a white pizza (no sauce). I like to make this type of pizza thin, kind of like a flatbread. I was so excited to make this because I just got my new pizza stone. I highly suggest you invest in one if you do not already have one. You can make so much more than just pizza. The one I purchased was from Pampered Chef.  http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=16723&words=pizza stone

This made two medium pizzas.

pizza dough (I used Trader Joe's whole wheat pizza dough)
4 oz. pancetta, finely chopped
2 garlic cloves, minced
1 shallot, thinly sliced
1 cup asparagus, sliced diagonally into 1 inch pieces
1/2 red bell pepper, thinly sliced
shredded mozzarella
shredded parmesan
Italian seasoning
pepper for seasoning

Preheat oven to 450 degrees.

Roll out pizza dough into pizza shape of your choice.

Heat pizza stone for about 5 minutes in the oven.

Place dough on heated pizza stone. Top dough with mozzarella, parmesan cheese, asparagus, shallots, red bell pepper and garlic. Season with Italian seasoning and pepper. Bake for about 15 minutes, until bubbly and browned. You will want to keep an eye on it during the last 5 minutes of baking.

Remove from oven and allow to rest on pizza stone for about 5 minutes. Remove pizza from the pizza stone. This is very important, if you do not allow the pizza to rest, the slices will be very messy.

Serve and ENJOY!!!

Wine pairing.......Pinot Noir.

Baked French Toast

Received a request from what turns out to be one of my biggest fans. Aunt Marion requested a recipe for a baked French toast recipe that I made for brunch this past Easter. Actually, I have to say, my friend Andrea has been a big fan too. She has tried several of the recipes listed on this blog. Most recently the BBQ Chicken Pizza (which by the way she thought was fabulous). I really appreciate her support, as well as Aunt Marion's. This is definitely the kind of response and feedback that helps make this blog successful. Thank you to both of you.

So, back to the recipe request. Marion, I have to tell you, this would be a success on the house boat. But, not very healthy, but what the heck....sometimes you have to be bad. I know you will not eat it because of the eggs (although, I bet we could test run it with an egg substitute). I hope you try it on your next house boat trip. I know your friends will love it!!

1 large French bread loaf, sliced
butter to coat casserole dish
8 large eggs
1 cup half and half
1/2 cup milk
2 tbsp sugar
1 tbsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Coat 9x13 casserole dish with butter. Lay bread slices down, topped on top of each other. In a large bowl, whisk eggs, half and half, milk, sugar, vanilla, cinnamon and nutmeg. Pour evenly over bread slices. Cover with foil and refrigerate over night.

Praline topping (make this the next day before baking):
1 stick of unsalted butter, softened at room temperature
1 cup brown sugar
1 cup chopped pecans
2 tbsp light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Combine all ingredients together in a bowl. Drop the praline mixture, trying to sprinkle all over bread mixture. Preheat oven to 350 degrees. Bake for 45 minutes. Then cover with foil and bake for an additional 15 - 30 minutes. During the last cooking time, you will want to keep checking and you will know when you are finished with French bread has set and is firm. You may need additional time.

Serve with warmed syrup and ENJOY!!!

Of course you know I have to do a pairing with this. I say go with Mimosas.

Sausage, Red Peppers and Rice

This is a great one pot meal. Easy to prepare and makes great left over’s.

olive oil
Andouille sausage, halved and sliced
1 red onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 celery stalk, halved and sliced
1 - 14.5 oz diced tomatoes
2 cups rice (I used brown basmati rice)
4 cups chicken stock/broth (you can sub out for vegetable broth if you prefer)
salt and pepper for seasoning

In large deep sauce pan with lid, drizzle with olive oil and heat over medium-high heat. Add sausage and cook until crisp and browned. Remove sausage and set in a bowl to rest.

Add onion, bell pepper, garlic and celery. Season with salt and pepper and sauté until starting to soften, about 10-15 minutes. Add the cooked sausage along with any juices and rice. Toss altogether. Sauté, stirring very frequently for about 5 minutes. Add tomatoes and stock/broth. Season with salt and pepper and cover with lid. Reduce heat to a simmer. Cook according to rice package directions. For the brown basmati rice, it was about 50 minutes of cooking time and 5 minutes of resting time. If you need additional cooking time, go in 5 minute increments. Then after rice is cooked, let the dish rest for 5 minutes covered. Serve and ENJOY!!!!

Wine pairing.......Riesling, Pinot Grigio, Riojo or Chianti.

Sunday Supper - Pan Seared Tilapia with Tomatillo Gratin

Ok, so the picture is not the best. But what is that saying, "don't judge a book by its cover". This was another big hit with the family. It was awesome. If you make nothing else on this blog, try the tomatillo gratin. Nice twist and was so good.

Gratin:
olive oil
unsalted butter for coating baking dish
1 red onion, sliced thinly
3 garlic cloves, minced
3 tomatillos, husked, rinsed and quartered
1 jalapeno, seeded and minced
2 tsp dried Italian seasoning
1/2 cup white wine
2 parsnips, peeled and sliced thinly
4 yukon gold potatoes, sliced thinly
1 1/2 cups shredded mozzarella
1/4 cup heavy cream
1/4 cup chicken stock/broth (substitute with vegetable stock/broth if you prefer)
salt and pepper for seasoning

Preheat oven to 375 degrees. Butter baking dish.

Drizzle olive oil in a large non-stick sauté pan over medium-high heat. Add onions, garlic, tomatillos, jalapenos, Italian seasoning and season with salt and pepper. Sauté for about 10 minutes. Add wine, reduce heat to a simmer and cover. Continue cooking for about 5 minutes.

Place a thin layer of tomatillo mixture at the bottom of the baking dish. Then place a layer of parsnips, then a layer of cheese, then a layer of potatoes and then repeat, ending with cheese. Drizzle cream and chicken stock/broth. Bake for 45 minutes. Cover with foil and continue baking for 30 minutes. Remove foil and continue to cook for 15 minutes. Watch carefully, because you do not want the cheese topping to burn. Take out of the oven and allow to rest while you cook the tilapia.

Tilapia (or substitute out with a white fish of your choice):
paprika
Italian seasoning
cayenne pepper
salt and pepper
1 slice of bacon, chopped
tilapia filets
2 tbsp unsalted butter
olive oil
chopped roasted red pepper and tomatillo salsa for garnish

Season fish with spices and drizzle with olive oil. Flip fish to coat both sides.

In the same sauté pan you used for the gratin, cook bacon until crisp. Add butter and melt. Place fish filets in hot sauté pan. Sear both sides for about 5 minutes on both sides.

Place gratin and fish filet on a plate. Garnish with roasted red peppers and tomatillo salsa. Serve and ENJOY!!!

Wine pairing.....Sauvignon Blanc or Pinot Grigio.

Bruschetta Recipe Needed

Saturday morning and the phone rang quite early.  It was Aunt Marion.  She was throwing a dinner party that evening and was looking for a great bruschetta recipe.  She had a couple, but wanted to know if I had any that were a bit better.  I provided her with three of my best bruschetta recipes.  Turns out, we had one that was quite similar.  She went with the Heirloom Tomato Bruschetta.  It was a hit and everyone loved it!

Do any of you have any great bruschetta recipes???  Please share them if you have them. 

Heirloom Tomato Bruschetta

2 cups assorted diced heirloom tomatoes (core and seeded before dicing)
½ small red onion, finely chopped
3 tbsp olive oil and additional for brushing
3 tbsp chopped basil
1 ½ tbsp balsamic vinegar
1 large loaf focaccia bread, sliced
1 garlic clove peeled and halved
1 garlic clove finely minced
Salt and pepper for seasoning

Combine tomatoes, onion, 3 tbsp olive oil, basil and balsamic vinegar and minced garlic. Season with salt and pepper. This should be prepared ahead so the flavors can marry.

Preheat broiler. Place sliced focaccia cut side up on a baking sheet. Brush with olive oil. Toast until golden brown. Watch carefully. Immediately after toasting rub with halved garlic.

Top with tomato mixture.  Serve and ENJOY!!!

Wine pairing......Sangiovese.

2005 Stolpman Syrah Estate Grown

This was a really delicious wine. Ruby colored and perfumed with a bouquet of dark berries. A bit of Christmas spices and some mineral under tones. Medium-bodied with a slight bit of violet. Elegant with a juicy finish.

Buffalo Chicken Mac & Cheese

This one scored 10 out of 10 with family. Even the one person who does not like mac & cheese thought this was a keeper. I used whole wheat penne pasta, but you could substitute with any pasta you would like.

5 tbsp unsalted butter, plus some for coating the casserole dish
whole wheat penne pasta
1 white onion, finely chopped
2 celery stalks, finely chopped
2 boneless skinless chicken breast
3 garlic cloves, minced
1/3 buffalo wing sauce, plus additional for marinating the chicken
1/4 hot sauce
2 tbsp flour
2 tsp ground mustard
2 1/2 cups half-and-half
2 cups shredded cheddar and mozzarella
2 cups shredded pepper jack cheese
2/3 cup sour cream
1 cup panko bread crumbs
2 tbsp chopped cilantro
Salt and pepper for seasoning

Preheat oven to 375 degrees. Preheat grill.

Butter casserole dish.

Marinade chicken with some of the wing sauce.

Bring pot of water to boil for the pasta.

Put chicken on the grill and cook until just about cooked through. Wrap in foil and set aside to rest.

Cook pasta according to package directions. Do not forget to season your water. Once done, place in a large bowl so you can mix with the sauce before baking.

Melt 3 tbsp of butter in a large sauté pan over medium-high heat. Add onion, celery, season with salt and pepper and cook until soft. Add garlic and sauté for about 5 minutes.

Chop chicken and add to sauté pan cook for an additional 5 minutes. Be sure to add any juices from when the chicken was resting. Add 1/3 cup of wing sauce. Mix well.

Add 2 tbsp of butter and melt. Stir in flour and mustard. Add half-and-half and then the hot sauce. Stir and continue cooking for about 2 minutes. Slowly add both chesses mixing well. Once fully melted, add sour cream and mix until smooth.

Toss sauce and cooked pasta together. Spread out in the casserole dish. Sprinkle top with panko bread crumbs. Bake for about 40 minutes.

Garnish with chopped cilantro, serve and ENJOY!!!!

Wine pairing.......Pinot Noir or Zinfandel.

2007 Grande Cuvee Domaine de L'Hortus Pic Saint Loup

Let this bottle open up and you will think it is great. It was an awesome price too. Creamy, black cherry, violet and fennel all hit the palate. A slight woodiness, with a back drop of savory meatiness at times. Nicely polished.