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That's Nuts: Do Peanut Butter and Pumpkin Work Together?
I just saw a recipe for this when flipping through an ancient copy of Bon Apetit. Interesting but strange. I could see the combination working in baked goods?
Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar
I love the idea of pumpkin seeds with Brussels Sprouts. Yum!
In Season: Eggplant
I love grilling eggplant, there are so many great ways to serve it once it has been grilled (or you can do it under the broiler too).
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Peanut Butter Coconut Oatmeal Cookies
Posted by Katerina, November 14, 2009 at 6:55 PM
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Recent Comments | Response to Comments
The Crisper Whisperer: Acorn Squash Lasagna with Béchamel Sauce
Too funny, I just made my first squash lasagna afew days ago and it was really good. I roasted hazelnuts with the squash and made a sauce out of that the rather then bechamel I paired it with a tomato based sauce. Because of the hazelnuts I think bechamel would have made it too rich but it would be delicious with this version. Yum!
That's Nuts: Do Peanut Butter and Pumpkin Work Together?
I just saw a recipe for this when flipping through an ancient copy of Bon Apetit. Interesting but strange. I could see the combination working in baked goods?
Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar
I love the idea of pumpkin seeds with Brussels Sprouts. Yum!
In Season: Eggplant
I love grilling eggplant, there are so many great ways to serve it once it has been grilled (or you can do it under the broiler too).
The Best Baked Beans Ever from the Pioneer Woman
She bakes freaking bacon on top though! I love this idea.
Seriously Italian: Farfalle with Zucchini and Gorgonzola
This looks so good! I have a Marcella Hazan zucchini and egg yolk pasta recipe I make frequently but it is nice to have another idea!
Dinner Tonight: Kale and White Bean Pasta
I totally make a version of this and love it! Though I usually add sausage....
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Currently I am very into this burger at a local restaurant which is bison, goat cheese and banana peppers. Simple and so good.
Meat Lite: Bulgur 'Risotto' with Roasted Asparagus
Risotto with Brie. OMG, that sounds insane! I haven't worked with bulgur too much though it does sound intriguing.
Dinner Tonight: Beet, Avocado, and Goat Cheese Salad
Looks amazing, I love walnuts, beets and goat cheese, but I have never seen these pre-cooked beets you speak of? I am jealous!
Dinner Tonight: Italian Sausage and Spinach Pasta
I actually made something similar recently. I love the combination of greens and sausage (especially kale). But wanted to lighten it up a bit so I used turkey\chicken sausage and whole wheat pasta. Rather then cream I used a combination of cheese and chicken stock. (Some nice reduced fat Parmigianno Regianno.)
It came out really well and was appropriate for this kind of weather.
http://dailyunadventures.blogspot.com/2009/05/comfort-food.html
That said, everything tastes better when you use cream.
Cook the Book: 'On the Line'
Raw baby raw!!! Oysters, salmon, tuna...
Or maybe barbecued freshly caught sockeye salmon. I love the pacific northwest!
Cook the Book: 'Martha Stewart's Cooking School'
Simple but her peanut butter cookies!
Cook the Book: 'Barefoot Contessa Back to Basics'
Gotta be pasta, bolognese.
Cook the Book: 'The Cook's Country Cookbook'
Not exactly creative but lasagna!
Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar
Okay, I changed my mind. THIS looks incredible.
Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar
This sounds so so good! What a great idea to use pepitas. I've gone the pistachio route before, but I think I will have to try this!
In Season: Eggplant
My kids made me type this because they can't spell it:
RATATOUILLE
In Season: Eggplant
The microwave is great for cooking eggplant - you get a great silky texture and only need a fraction of the oil.
Here's one of my recipes for a South Indian eggplant curry and here's Mark Bittman's adaptation of it (from this article). It's really good, I promise :)
In Season: Eggplant
I love making penne alla norma. This is a traditional Sicilian dish, and involves roasted eggplant with penne in a pink tomato sauce with a little bit of red pepper flakes for heat. It is absolutely delicious, and brings me back to my trip to Sicily every time I eat it!
In Season: Eggplant
I made an easy eggplant salad last night.
Roast some eggplants and some garlic. When both are totally tender, scrape off the eggplant skin and mash the flesh together with the peeled, roasted garlic. Add salt, pepper, butter and chopped cilantro. Chill and serve.
The longer you chill the salad the better it tastes.
In Season: Eggplant
we've been making a lot of eggplant rollatini this summer
http://www.seriouseats.com/recipes/2009/08/eggplant-rollatini-recipe.html
The Best Baked Beans Ever from the Pioneer Woman
I love the idea of baking the bacon right on the top! Since I'm more of an Italian cook than a southern one, I usually just make my "baked beans" stove top, and substitute the BBQ sauce and sugar for canned tomatoes and thyme, and then pancetta for bacon. The fabulous thing about this recipe is that it calls for Dijon, which I think could be a great crossover ingredient for my version here: http://www.biggirlssmallkitchen.com/2009/02/working-with-what-you-have-one-stop.html
cheer!
The Best Baked Beans Ever from the Pioneer Woman
M'kay, no offense to Ree, but I just made another pot of baked beans tonight, and the ingredients consisted of (other than the dried navy beans): salt pork, molasses, dry mustard and rum. Pure baked bean goodness. Want them sweeter? Add more molasses or a touch of brown sugar. But all that onion/bell pepper/bacon/brown sugar/barbecue sauce(!) and *tinned pork 'n' beans*???? Oh please. Feh.
The Best Baked Beans Ever from the Pioneer Woman
I was so disappointed to find out she used canned pork n' beans.
The Best Baked Beans Ever from the Pioneer Woman
I made these today... I tend to believe Ree as well, and she didn't lead us astray here! Amazing!
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Hey girls! Thanks so much....... the end result using Rondele [similar to Boursin I believe] with garlic/herb was delicious and this will indeed become a keeper! Very easy to make, as well as a very simple fresh taste. I otherwise followed Gina's recipe to the letter as I always do on the first run. That pasta water addition is an important point that should not be dismissed as well.
We had this recipe with Greek dry rubbed grilled pork tenderloin.......outstanding :)
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Thanks Gina and blindowl............I will try that Boursoin this week!
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Pine nuts occurred to me too, after I made this for the fourth time last night, and used yellow squash as well as zucchini. This is a great recipe from which to adapt, and a damn fine breakfast too.
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Oooh, the toasted pine nuts idea sounds great! Making this for dinner tonight, but not sure if I have pine nuts lying around... I seem to recall all of the groceries stores being out of them last time I looked for them (very weird.... I gave up after three stores!)
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Made this for dinner - really nice! I kept the zuke in half-moons, omitted the celery, and added some very finely chopped lacinata kale. Yum with pear cider out on the deck on this warm night.
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Jackie,
Try Boursoin garlic & herb flavor. I've mixed it with egg noodles with good results, for a really quick dinner.
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Jackie,
I don't think Fontina will work with this recipe per se. The secret here is that the gorgonzola's very creamy texture and high fat content means that it simply melts right into all the other ingredients and disappears as a solid form, coating the pasta with its fat and flavor.
To duplicate that, I think you would need something that can melt in a similar way. Otherwise you are going to wind up with stringy globs; finely grated Fontina would make teeny stringy globs. A very creamy soft-ripened robiola, like La Tur, would work, maybe. If you can find it, Stracchino would probably melt similarly. I'd have to test it out for you to give a definitive answer.
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Sorry, I am one of a rare breed...........I HATE BLUE CHEESE! Somebody's gotta do it. I watch my husband in total rapture when he orders anything with blue on it or in it. Here we are in the original wings/ blue cheese dressing town of Buffalo, NY & I just can't stand the flavor. My question Gina is, how would the recipe be with my favorite Fontina? I could of course just try it, but I thought you might have a good alternative. I am Italian, would love this pasta dish, & love the simplicity of the flavors.......but just with another cheese. I agree with others on idea of not tweaking......however since the cheese is the focal point, I'd just like your suggestion. Thanks!
Seriously Italian: Farfalle with Zucchini and Gorgonzola
I made this recipe tonight and it is simply marvelous! The balance and interplay of flavors is just perfect. I actually scaled the ingredients down by half to make a single (big) serving for myself. Worked just fine.
A few points - the ingredient amounts in the recipe are spot on, resist the urge to tinker. Also there's no need to add parm, pine nuts or more pasta (yeesh) everything the recipe needs is already there. Use top-notch ingredients - great pasta, organic veggies and herbs plus a good quality gorgonzola dolce (not "gorgonzola crumbles") and you'll be well rewarded!
Lastly, the big idea with this dish is the mellow subtlety of flavors and textures. It's not supposed to be a big Gorgo bomb. Just follow the recipe and you won't go wrong.
Seriously Italian: Farfalle with Zucchini and Gorgonzola
How about some toasted pine nuts added just before serving?
Seriously Italian: Farfalle with Zucchini and Gorgonzola
Oh, goody! I was going to make Zucchini Tarte Tatin with Polenta for dinner: http://guiltykitchen.com/?p=227 - But it's a little too labor/time intensive for my liking for this evening, so I am thrilled to have this lovely sounding recipe to try! Our zucchini is coming in like crazy (but sadly, the tomatoes are not), and I have made soup, breads, casseroles, plain ol' sauteed with Parmesan, fried, and I've even managed to "gift" some friends and family members with zucchini. Amazingly enough it's STILL coming in! I look forward to trying this tonight - Thanks for sharing!
Seriously Italian: Farfalle with Zucchini and Gorgonzola
We're trying this tomorrow!! Will report back on results, but I am sooo excited!
Seriously Italian: Farfalle with Zucchini and Gorgonzola
I made this Thursday night. Doubled the recipe. I increased the shallots and garlic (just because!) and used the gorgonzola from Costco (Bel Gioioso) and added a bit more at the end to bring the sauce together. Loved it! This is definitely a repeater.
Seriously Italian: Farfalle with Zucchini and Gorgonzola
I made this last night and it was great, but, I had the exact opposite issue as jessie--I felt it could have had a stronger gorgonzola flavor. I could barely taste the cheese--and perhaps I had a bit more than 1/2 lb of pasta, so I probably should have increased the amount of cheese a bit. I used Gorgonzola Dolce and next time I will try it with a stronger variety. I like a stronger flavor--we ended up adding grated parmigiano on top just to get a bit more flavor. But all in all it was a great way to use up some zucchini and I'll make it again this summer for sure!
Recent Posts
Peanut Butter Coconut Oatmeal Cookies
Posted by Katerina, November 14, 2009 at 6:55 PM
Easy Cassoulet Recipe with lots of Vegetables
Posted by Katerina, November 10, 2009 at 8:55 AM
Brussels Sprouts with Bacon, Walnuts and Balsamic Vinegar
Posted by Katerina, November 5, 2009 at 9:55 AM
Squash Risotto with Blue Cheese and Crispy Fried Sage
Posted by Katerina, October 26, 2009 at 6:55 PM
Shiitake Mushroom and Rapini Spaghetti "Carbonara" Recipe
Posted by Katerina, October 17, 2009 at 6:55 PM
Braised Squash with Bacon, Kale and Apples
Posted by Katerina, October 12, 2009 at 10:55 AM
Salmon with Fennel, Orange and Rosemary
Posted by Katerina, September 17, 2009 at 10:55 AM
Kale, Zucchini, and Pinto Bean Enchiladas
Posted by Katerina, September 9, 2009 at 2:55 PM
Potato, Italian Sausage, and Onion Frittata
Posted by Katerina, September 7, 2009 at 12:55 PM
Chocolate Coconut Zucchini Cupcakes
Posted by Katerina, September 2, 2009 at 3:55 PM
Crispy Panko Sesame Chicken with Cucumber and Arugula Salad
Posted by Katerina, August 28, 2009 at 4:55 PM
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About Katerina
Website: http://dailyunadventuresincooking.com
Location: Vancouver, BC
About: Cooking fresh ingredients and real food with a pinch of spice and a touch of sarcasm.
Favorite foods: Artisan breads, cheeses, fresh produce and anything italian.
Last bite on earth:

Too funny, I just made my first squash lasagna afew days ago and it was really good. I roasted hazelnuts with the squash and made a sauce out of that the rather then bechamel I paired it with a tomato based sauce. Because of the hazelnuts I think bechamel would have made it too rich but it would be delicious with this version. Yum!