Chocolate

I'm sure these are staples in everyones pantry.

V-

Life is all about choices.
Tonight, after dinner at the bar at Selena's, we came back to Buck Run for dessert.

Truly La Dolce Vita.

Bella Sera,
Chef Pete'

I wonder how well I sleep tonight, after that much Chocolate

Grilling.....It Is Spring After All

“If you can’t stand the heat, just go outside and use the grill.”

Chef Shawn says;

               V- Hope all is well with you. Here is a little something from this past weekend:

        I was so excited this past weekend for a small break in the weather, which means I get to use my grill. I have a standard 22.5” Weber charcoal grill, nothing fancy, but that is what I love about it. It is the simplest form of cooking, no dials, timers, or special non stick cookware. Just a mound of white hot coals, stainless steel grate, your instincts, and your food. The menu was simple, pork tenderloin, with a honey Dijon glaze, grilled asparagus, and parsley potatoes. Just a little something to ease myself and my family into what hopes to be a great year of outdoor cooking.


The Menu is so simple is doesn’t even justify a recipe. The only unique twist to this meal was that I boiled the potatoes in heavily salted water until fork tender. Let them dry on a cooling rack and watch as the layer of salt develops on the outside. I toss them with a little UNSALTED BUTTER and parsley so each bite is perfectly seasoned. Melissa and the kids loved it

THE PROCESS

THE FAMILY

Thank You Shawn for the submission. I'm lusting after the meal. So simple yet so appetizing.

After your past submissions, I can't help but wonder what was for dessert????? Something to look forward to, I'm sure.

Enjoy, anticipate, lust after.

Sorry we weren't there!!!!!

V

Every day is a Tuscan Day with Chef Pete'

ROSEMARY CHICKEN WITH OLIVES IN WINE

I am sooooo impressed with todays entry. It was submitted by Mom. None other than the mother of Chef Pete'.  She loves to take photos and I am touched that she chooses to share them with me. The Chef himself has turned into a showman at the range and is now competing with Master Chef Deb.  I love the interaction and the team effort. BTW-----------The photos were taken at Buck Run, the new center for gourmet creativity. The audience..........Family from both sides.

 The Confession from Mom:  Evidently I neglected to take a photo of the appetizers and pasta with the artichokes and parsley. It was a fabulous evening. Jim and Deb know how to entertain, without a doubt!

      Rosemary Chicken with Olives in Wine

The entree Rosemary Chicken with baked carrots

My G...........The dessert

Pistachio Chocolate Cake

Dotty

The boys getting love but no leftovers

                       The Chef P'

                                                                                                     

  Master Chef Deb

The Hostess with the Mostest

Boring Meatloaf and Mac and Cheese (Not)

It sounds boring, I've made it, I had it served by one of the best caterers in Louisville, BUT NOT LIKE THIS. Simple, down to earth and tasty. With all the cold weather this winter, it's comfort food, AGAIN.
 How easy is meatloaf. Ground beef or a Tri mixture of pork, veal, beef. An egg or two, worchestshire, garlic, onions, ketchup, red hot, bread or cracker crumbs, S and P. You got it. Bake on a high temp (425) for 30 minutes then lower the temp to 350 for another 20 minutes. I like it. Crusty on the outside with the juices sealed in. Brown gravy accompaniment a must. Mushrooms in that wouldn't hurt. I guess if you're hooked on a tomato sauce you can do it.

Now the Mac and Cheese ( originally El's Mac and cheese) is a delightful twist  on your image. Noodles of course. Elbows, Rotini or whatever. After cooking the noodles, it's sour cream, cottage cheese, cheddar cheese, butter, S and P, Paprika. Ooh, Ooh, good. Combine it all and top with cheddar and paprika. Bake about 30 minutes until nicely browned. It's good and goes well with the meatloaf. BTW. For the fun of it, I baked it in a cast iron skillet. Stay old fashioned for this one. Interesting presentation.

Sides or salads are up to you. I like to splurge on the basics.

ROASTED VEGGIES. I wanted to use up some fresh veggies that I had on hand. Broccolini, Mushrooms, Scallions, Garlic cloves, and Green Beans. After tossing in  olive oil and roasting, I let the veggies cool, then added some pieces of tomato. I put it all in a bowl, tossed with a vinegarette and let marinate, covered in the refrig, for several hours.  Awesome and healthy way to use up some of your fresh produce. Sally loved this. She said the next day it was even bettter. The best vegetable salad she has had. I think the roasted garlic contributed.

Italian Chef Gina Stipo Delivers Big!!!!

What a Party!  This report comes to us from Chef Pete' who was an eye witness and participant in the festivities. The first report or teaser went like this.

V-
To say The Tuscan Dinner exceeded all expectation, is an understatement.

Hands on cooking in the Cucina. Followed by a dinner for 12 (Chef Gina included, butler not included). Makes one lose track of what day it is at dinner... that is transformative.

Ciao, Chef Pete

THE Tuscan Dinner in Detail

V-
http://every-day-is-a-banquet.blogspot.com/
The Lord works in mysterious ways.
Our friends Jim, Lelia, Kenny & Karen placed the winning bid at the charity fund raiser for:

http://www.icilouisville.org/

Dinner for 12 to be cooked by Tuscan Chef Gina Stipo.
http://www.eccolacucina.com/

Little did we know, she would give an impromptu cooking class.

(V- dress was Italian casual).

Antipasto> Prosciutto wrapped on bread stix, I wanted keep that a secret (till we served it).

Endive with bleu cheese, walnuts and who knows..... Delizioso!

Served on Lelia's creative handmade platters.

The work in progress w/ fresco legumi

The fresh baby artichokes w/ Kenny's lemons

A feast for the eyes! A version of Coniglio Arrosto (roasted rabbit w/ spicy nero olivas). Bellismo!

And of course, what goes w/ rabbits.....

Primi Piatti and Homemade pasta.....

The big guns were out...

Lelia's table always over the top. The tulips from her garden, more than likely.

For the love of Italy, I am not sure how we got invited.

Then again, For our Love of Italy was why were invited.

Even our dear Congressman, relished the rabbit.

       

  The carrot presentation was a stunner 

(which I wanted to keep secret).

Secondi Piatti; I am sure Chef Gina will blanch at this photo of my plating of the cuisine. Since we were passing the food and drinking the rosso vino... I forgot that I would being taking a picture of my own plate. I'll do better next time.

Dolci> Strawberries Tuscana. Un vero e proprio angolo di paradiso!

Chef Gina w/ two of her admirers.
Did I enjoy the evening too much, perhaps. Did I drink some luscious wines, yes.
Did I get lessons, from Chef Gina, on how Italians kiss... Yes, I think I did. If memory serves me,
I believe we had to practice a few times, till I got the hang of it.

Bon Appetito! Grande!

A special thanks to Jim, Lelia, Kenny and Karen for allowing us to be a part of the Bella Sera.
You know how to set the bar high!

Amateur Chef Pete`

Clams Marzocca di Senigallia

This recipe came out of Food and Wine magazine several years ago. They called it Toasted Spaghetti with Clams. We found it delicious, and easy. It's a meal in 30 or so minutes. We served it with toasted Chiabata slices topped with sliced Compari tomato's and Parmesan Cheese. The flavor was exactly as described.

Ferran Adrià credits the idea for this dish to one of his acolytes, Moreno Cedroni, the hyper-creative Italian chef at La Madonnina del Pescatore in Italy's Marzocca di Senigallia. The method is very similar to risotto, but spaghetti fills in for the arborio rice: Adrià toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor.

• TOTAL TIME: 25 MIN
• SERVINGS: 4
• FAST
• HEALTHY

INGREDIENTS

 3 tablespoons extra-virgin olive oil
 3/4 pound spaghetti, broken into 2-inch lengths

 2 garlic cloves, minced
 Crushed red pepper
 3 cups bottled clam broth                                                                                 
 1 cup water
 3 dozen littleneck clams, rinsed
 1/4 cup minced flat-leaf parsley

DIRECTIONS

     In a large deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry. Stir in the parsley and serve. (I used slivered slices of scallion)