Pasta with Garlic and Broccoli

My beautiful cousin Lynne, who loves good food, gave me this recipe and now it's one I frequently crave.  It's so simple and actually really good for you.  Clean and yummy and so satisfying.  It pulls together in the time it takes to boil the pasta.  I made it for my husband and he moaned, nothing new but always a good sign.
For those that cringe at the thought of anchovies, stop.  You don't have to use the actual little fish in the can.  Get the paste and as I've said before, you'll use it.  I have now given you two recipes to use it in and there will be more to come.  It doesn't taste like fish, it adds depth and saltiness....so very necessary.
The recipe calls for 1 tsp of anchovy paste but I used 2 tsp.  I also added 3 cloves of garlic because I have an unnatural love of the stuff.   Just the pasta I want with an olive oil sauce....see, I'm craving it again!

Pasta with Garlic and Broccoli


Serves 4

Head of broccoli, cut into bite size pieces
1 lb pasta
4 tbsp Olive Oil
2-3 cloves of Garlic
1 - 2 tsp Anchovy Paste
Chili Flakes, to taste
Salt & Pepper to taste.
4 tbsp Parmesan (or more if you feel frisky)

In a large pot, cook pasta in salted water according to the directions.  2 minutes before the pasta is done, throw in the broccoli to cook.  Drain reserving 1 cup of pasta water.  Meanwhile, heat the olive oil in a large skillet over med heat.  Add the garlic and anchovy paste and cook for about 1 minute.  Add the chili flakes.  Add the pasta and toss to coat.  Salt and pepper to taste but don't forget the parm and anchovies are salty so go lightly on the salt to start.  If the pasta seems dry, add some pasta water.  Toss the pasta with the parmesan.  Check for seasoning.  Serve with more parmesan if you're so inclined.

Hot Curried Crab Dip

We had some good friends over for appies and cocktails last week.  I decided not to do a dinner and instead, just fill the coffee table with finger foods so we could relax and catch up while the children ran circles around us.  I wanted to try something new, which is always a a risky little move when you haven't a clue how it's going to taste.  Hot dip it was.  Who doesn't like hot dip?  I opted for this hot crab dip because I had everything on hand.  This is what I came up with and it was super yummy.  Rave reviews all around.
I used canned crab (President's Choice has a good one) because buying fresh crab just seems a little extravagant for a hot dip.  I made it early in the day and heated it up just before our old pals arrived.
p.s. you will noticed that there were a few bites taken out of the dip....I forgot to take a picture before we dove in.  It had nothing to do with the wine.  That's my story and I'm sticking to it.

Hot Curried Crab Dip


Serves 6-8

8 oz Cream Cheese (I used light)
1/2 cup Mayonnaise (I used Hellman's Light)
1/2-3/4 cup grated parmesan
1 clove garlic, finely chopped
1 green onion, sliced thin
1 can crab meat
3/4 tsp curry powder
1/4 cup Mozzarella, grated (optional)

Preheat the oven to 350F.  Combine all of the ingredients except the Mozzarella in a bowl and stir until combined.  Transfer dip to an oven safe dish and sprinkle with the Mozzarella.  Bake for 20-25 minutes. Serve with crackers, tortilla chips or pita chips.
p.s. it's hot when it comes out of the oven!!!

Portobello Parmesan

Ok, ok, I know I'm doing another mushroom recipe but it's just the way it's going to be.  I've been super busy this past week and am heading into a really busy weekend, shopping with some gals, which is very hard work.  I really haven't had much of a chance to cook.  I made this last week while experimenting with the piles of mushrooms we had on hand.  It was tasty.  It makes for a great side dish or a vegetarian main.  It takes very few ingredients and yet it's very satisfying.  If you really want to amp it up a little, put a little finely chopped garlic in the with the marinara sauce.
When the whirlwind of excitement is over, I'll start cooking again, I swear.

Portobello Parmesan


Serves 4-6

4-6 Portobello Mushrooms
salt and pepper
olive oil
1 1/4 cups marinara sauce, jarred or homemade
3/4 cup spinach, wilted and squeezed dry (optional)
1/2 cup mozarella cheese, grated
1/4 cup parmesan cheese, grated


Preheat the oven to 400F.   Sprinkle the mushrooms with a little salt and pepper and bake for 5 minutes in a baking dish.  Remove the mushrooms and spread 1/4 cup of marinara sauce in the bottom of the dish and drizzle with a little olive oil.  Place the mushrooms back in the dish.  If using the spinach, divide it between the mushrooms and pour the marinara sauce over the mushrooms.  Top each mushroom with the cheeses.  Bake for about 15 minutes.

Mushrooms and Cream in Wonton Cups

I love mushrooms.  I love all mushrooms.  If you put mushrooms in a dish, I'll eat it.  People that don't like mushrooms, have problems.  I don't get it and I won't try to understand.
Now that we have that out of the way.... We were away on the weekend visiting family for Thanksgiving and were lucky enough to come home with piles of mushrooms.  Why, you may ask?!  My husbands uncle works in a mushroom factory.  Bless that man.  I had all the inspiration I needed.
These are simple, yummy, different in a good way and make a fantastic appetizer.  These were so good,  I'll be making them again this weekend.  You could use Thyme or Rosemary but I opted for Tarragon, which I think is a natural match with mushrooms and cream.  This mushroom mixture can also be used over chicken or spooned on top of crostini.  It's decadent.  It's a treat.

Mushrooms and Cream in Wonton Cups


12 Servings

12 Wonton wrappers
2 1/2 cups mushrooms, chopped into smallish pieces
1 tbsp of butter or olive oil
1 shallot, finely chopped
1 clove garlic, minced
1/2 tsp salt. or to taste
fresh pepper
1/4 cup white wine
1/2 cup heavy cream
1/2 tsp dried tarragon, or to taste
1/4 cup fresh grated parmesan
fresh parsley, finely chopped for garnish (optional)

Preheat the oven to 350F.  Spray a muffin tin with olive oil spray or lightly grease.  Place each wonton in a small muffin tin pushing down in the middle and crimping the edges to make a cup.  Place in the oven and bake for 8-10 minutes, checking after 8 minutes.  Remove and place them on a rack to cool off.
Heat the butter or oil over med high heat in a skillet.  Add the shallot and garlic, making sure they don't burn.  Cook for about a minute and add mushroom pieces.  Season the mushrooms with half of the salt and pepper, reserving the other half of the salt.  Cook the mushrooms until most of the liquid is evaporated, 2-3 minutes.  De-glaze the pan with the wine and then add the cream and tarragon.  Let it boil vigorously for a minute then reduce the heat to med.   Cook the mushroom mixture until the cream has thickened and reduced by half.  Add the parmesan.  Check the seasoning, it will probably need the rest of the salt.  Spoon the mushrooms into the wonton cups and serve.  Garnish with parsley if you'd like.
Note: the mushroom mixture can be made ahead of time and reheated before serving.

Italian Rolled Meatloaf

There is meatloaf and then there is this meatloaf, which is brilliant.  This doesn't have ketchup or chili sauce on it.  You don't plop it in a pan.  This masterpiece has Prosciutto and Mozzarella melting throughout the inside and it's baked wrapped in foil.  This is an unbelievably moist, attractive and mouthwatering loaf of love.
I adapted this recipe from All the Best Recipes by Jane Rodmell, which is one of my fav cookbooks.  I tweaked it because I can't leave well enough alone.
I have made this one numerous occasions and I have never ever had a complaint, only ooohs and aaahhhs. I like to serve this with a marinara sauce.  I usually whip together a simple sauce of olive oil, garlic, onions, tomatoes, basil and salt and pepper but you could use store bought in a pinch.  Drizzle the sauce over the top and serve extra with Tagliatelle and a green such as Broccolini or Green Beans.  This is a high end meatloaf people.  Serve it to your company and they will love you!  You won't be sorry you made this!!
p.s. let's get real.  This isn't authentic Italian.  It has some Italian ingredients.

Italian Rolled Meatloaf


Serves 6

1 1/2 lbs medium or lean ground beef
1/2 medium sweet onion, finely chopped
3 cloves garlic, chopped
1 cup bread crumbs
handful of chopped fresh parsley
1 tsp dried basil
1 tsp dried oregano
1 1/2 tsp salt
1/2 tsp fresh black pepper
3 tbsp sundried tomatoes packed in oil, finely chopped
pinch chili flakes (optional)
2 tbsp tomato paste
1 egg, beaten
6 slices of prosciutto, thinly sliced
6 slices of mozzarella

Preheat the oven to 350F.  In a large bowl combine first 10 (11 if using chili flakes) ingredients.  Mix the tomato paste with a 1/4 cup of water and add in.  Add the beaten egg.
On a large sheet of parchment paper spread the meat mixture in a rectangle, (15 by 10 inches), with the longest side towards you.  Place the prosciutto down first and then the mozzarella down the centre in two rows.  Roll the mixture around the filling, forming a tight roll, using the parchment to help.  Bring the parchment up and around the meat (think sushi roll).  Twist the ends tight.  Wrap the package in foil and place in a roasting pan or baking sheet.  Bake for 1 hour or until the internal temp is 160F.  Let it stand for 10 minutes before unwrapping.  Cut into slices and serve.

Gamble Apple Crisp

Ok, I almost have no words for how delicious this apple crisp is.  I was totally speechless while I inhaled it.    As some of you know, I don't bake.  I don't have much of a sweet tooth either.  This is so totally simple and utterly amazing that I had to make it and share it....the recipe that is...I wasn't sharing the crisp.  Maybe a little with my kids but that's it!
One of my best friends Sarah (I'm lucky I have two) and her mom Kathy were more then happy to share this with me.  This recipe was made by Kathy's Mom and her Grandmother Gamble.  It's an oldie but a goodie.  Don't mess with a good thing.
When Sarah was giving me the recipe, she mentioned you can drizzle a little Maple Syrup, which Kathy likes to do, over the apples or sprinkle with cinnamon.  Sarah leaves hers as is.  I opted for the Maple Syrup and I used maybe 2 tbsp.  It was deliciously divine.
This is not for the faint of heart.  There is butter in this and lot's of it.  I wouldn't have it any other way.  It's not something you'll eat all the time, although you may want to.  I figure the apples counteract the fat content in the butter and the calories in the sugar.  Let's just go with that.  Don't skimp on any one ingredient.  You may think that there is way too much topping but it's just enough.  Mound it up (look at the second picture) and some of it will fall through the apple cracks and create heaven.  It will all cook down.  The topping is super crunchy with the perfect sweetness and the apples melt in your mouth.  Make this.  Don't argue with me about it.  Do it.
p.s. I picked these apples with the help of my main squeeze and my little squeezes.

Gamble Apple Crisp


Serves 6 (if you insist on sharing)

10-12 apples, peeled and sliced (I used Cortlands)
Maple Syrup or cinnamon, optional
Topping
1 cup of white flour
3/4 cup white sugar
3/4 cup brown sugar
5 tbsp room temperature butter

Preheat the oven to 350F.  Place the sliced and peeled apples in a buttered 8x8 baking dish.  Drizzle with  Maple Syrup and/or cinnamon if you'd like.  In a separate bowl, combine the dry ingredients.  Using your fingers, drop bits of butter into the dry mixture and pinch the mixture until the butter is combined.  It will look like tiny little balls of sugar flour.  Pile, and I mean pile that butter mixture onto the apples.  All of it.  Bake it in the oven for 1 hour.  Let it cool slightly before serving.