Savor Summer

From Sloane Taylor

Pasta Primavera is a perfect warm weather dinner, especially with a glass of cool, crisp white wine. 

The word primavera means springlike in Italian, but don’t be fooled that this dish originated in Italy. Nope! Both Canada and the US claim the honor of creating Pasta Primavera. No one knows for sure which country invented this delicious dish, but the fact is that it didn’t come to be until the 1970s. 

This recipe is for 2. If you are serving more simply increase the ingredients accordingly. Don’t prepare extra for another meal because the veggies get mushy when reheated. 

Pasta Primavera

9 – 10 oz. cheese tortellini

2 tbsp. olive oil

5 baby carrots

⅓ red onion

½ red or yellow pepper

4 asparagus

⅓ seedless cucumber or small zucchini

3 tbsp. butter

8 or 10 sliced mushrooms

1½ tsp. garlic powder

Freshly ground black pepper to taste

1 tbsp. lemon juice

½ cup grated Parmesan cheese plus more for serving

2 tbsp. parsley, optional 

Cook pasta per package directions al dente, no longer. Drain into a strainer, retaining ⅔ cup of water for the sauce. Cover tortellini to keep warm. 

Slice carrots in thirds lengthwise. You do this because carrots take so much longer to cook. Slice red onion into thin rings, but not too thin, then cut in half. 

Remove seeds from pepper then cut into strips lengthwise. Set aside. Freeze the extra for another recipe. 

Cut asparagus into 1-inch pieces. Add to pepper bowl. Slice cucumber/zucchini about ¼ inch thick then add to pepper mix. 

Pour oil into a Dutch oven set on medium-high heat. You need this size pan to properly blend the veggies. Stir in carrots and onion, sauté until crisp tender, 6 – 8 minutes. Stir often and adjust heat to prevent burning. 

Lower heat to medium. Add butter, asparagus, pepper slices, and mushrooms. Season with garlic, black pepper, and lemon juice. 

Gently blend in pasta and cheese. Add small amounts of reserved water to thin sauce to your liking.

Heat through. Sprinkle on parsley then serve.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

BUONGIORNO!

I enjoy experimenting with different food combinations and creating new recipes. This delicious dish is perfect for breakfast or even lunch, but then you may want to add a small salad and a glass of crisp white wine. 😊

Italian Breakfast Soufflé for 2

½ lb. Italian sausage, bulk or links

2 – 3 tbsp. butter, softened

4 lg. eggs

¾ cup milk

Chopped onion to taste

1 tsp. dried mustard

Freshly ground black pepper to taste

2 slices provolone cheese

½ cup sharp cheddar cheese, shredded

¾ cup mozzarella cheese, shredded

3 – 1-inch slices Vienna or French bread, cubed* 

Preheat oven to 350° F.

If you use links then squeeze the meat from the casing before cooking. 

Fry sausage in a small pan until no longer pink. Be sure to break up any clumps. Set aside.

Spread butter on the insides and bottoms of two baking dishes approximately 500ml or 17-ounces.

The following ingredients are to be equally divided between the 2 dishes when added. All stirring should be done gently.

Break 2 eggs in each prepared dish. Lightly scramble. Pour in milk. Stir in sausage and onion. Sprinkle on mustard and pepper. Stir.

Tear provolone into pieces then add to mixture along with cheddar and mozzarella. Stir.

Fold in bread.

Bake 45 – 55 minutes or until a knife inserted in the center has no egg clinging to it.

Set the soufflés on dinner plates to serve so as not to scorch your table.

This dish can be assembled a one or two days ahead of time. Cover and refrigerate, but allow the soufflé to sit on your counter 1 hour or so before you bake it.

*I’ve used day old homemade bread and unseasoned cubes from stuffing mix. They both worked great.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

EASY PASTA DINNER

 from Sloane Taylor

This quick recipe is ideal for those days you are too busy to fuss. Add a salad and a loaf of crusty bread to round out dinner. After you assemble all the ingredients on your counter pop open a bottle of Soave white wine from the Veneto region in Italy to enjoy while you cook. It’s perfect for this meal. 

Photo by Jakub Kapusnak on Unsplash

Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only
2 12-ounce jars marinated artichoke hearts in oil
3 tbsp. olive oil
1 tbsp. lemon juice
3 tsp, kosher salt less will not disturb the flavors
1 tsp, freshly ground black pepper
1 pound linguine
½ cup freshly grated Parmesan

Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.

Cut the artichokes lengthwise if large.

Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.

Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.

Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.

Cook the linguine according to the package directions, reserving ½ cup of the pasta water.

Transfer pasta to a large bowl. Add vegetables and toss with half the Parmesan cheese. Add a little pasta water to moisten if necessary. Sprinkle with the remaining cheese.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

 Sloane

BIAGGI'S - A CUT ABOVE

Throughout the year Studs works with disabled swimmers. He's happy to volunteer his time every Tuesday. The athletes are wonderful and so are the other coaches. Everyone’s hard work shines in June at the Special Olympics in Normal, Illinois. Studs and most of coaches are there to support the athletes and make sure their swimmers are ready and pumped for their events on Friday and Saturday.

Studs and I started a tradition eight years ago. We celebrate the wins and mourn the losses with a well deserved dinner at a classic Italian restaurant on Veteran’s Parkway in Bloomington, Illinois. The food is amazing and the waitstaff is always great. Reservations aren’t required, but recommended.

This year was the ultimate in dining and service. Allow me to introduce you to Colleen, bartender, and server extraordinaire. This young woman is knowledgeable about the complete menu, personable, concocts fabulous adult beverages, and makes it a point to not be intrusive. She has the gift of timing that few servers ever acquire.

On Colleen's recommendation we shared a Caesar Salad and then a beautiful bottle of Placido Chianti to accompany the Spaghetti with Wild Boar Ragu Studs chose and my Short Rib Ravioli. Talk about perfection!

Colleen introduced us to Kyle her co-bartender whose blending techniques are awesome. Kyle is also a server when necessary. He's talented and handsome and intelligent. What more can anyone want from a bartender? Oh and did I fail to mention that his smile is a knockout?

Biaggi's is a casual dress restaurant even though the tables are set with crisp linens. They offer superb fresh food and have a flair for creating an intimate atmosphere with subdued lighting and plenty of space between tables. It is a beautiful experience and one we will enjoy many times. It's a must, their menu's too tempting!



They have twenty restaurants around the country. To find the one closest to you click HERE. I guarantee you'll love the food at any of them. Unfortunately, you won't have Colleen or Kyle, and that's a real shame.

A Family Favorite

by Sara Daniel

Sometimes you try a recipe and it’s so good and so perfect that it becomes a family staple. I discovered this recipe years ago when my kids were small, and today we all agree that it is our favorite family meal.

Spaghetti Pie

Angel Hair pasta or spaghetti (Confession: I have no idea how much. I use a handful of noodles or about 2 cups of cooked noodles. Basically, make enough to cover the bottom of a pie pan.)
2 eggs
1 tbsp. margarine or butter
⅓ cup Parmesan cheese, grated
16-22 oz. cottage cheese
16 oz Polska Kielbasa (or smoked/other sausage or ½-1lb hamburger) – skip this if you prefer a meatless option
1½ cups of your favorite spaghetti sauce
1 cup mozzarella cheese, shredded

Preheat oven to 375°F.

Cook the pasta according to package instructions and drain.

Combine 1 egg, Parmesan cheese, and margarine. Stir into hot pasta. (If you use cold leftover spaghetti, melt the margarine before you mix everything together.) Press mixture into the bottom and up the side of a greased round 9-inch pie pan.

Combine cottage cheese and 1 egg. Spread over crust.

Cook ⅔ of sausage and cut into small chunks. Combine with spaghetti sauce. Heat. Pour over cottage cheese mixture.

Bake for 20-25 minutes or until the pie is not runny.

Sprinkle with mozzarella cheese. Bake for 5 minutes more or until cheese is melted.

Cook remaining Polska Kielbasa, and serve in chunks as a side.

Enjoy! I always serve this with cheesy garlic bread, although I burned the bread in the picture because I was working on my blog post instead of checking the oven!! Oops!

Here's a little from my latest release for your reading pleasure.

His gift is the only thing left from the love they shared…and she plans to sell it.

Former bad boy, now famous artist, Zane DeMonde laughs off an engraved invitation to return to Regret Hollow, the same town that booted him out fifteen years ago. When he discovers the woman who once broke his heart is putting his professional reputation at risk by selling his old paintings, he’s no longer laughing. He’ll do anything to stop her, even return to town … even put his heart in jeopardy again.

High school art teacher Julianne Truman's last chance to save her beloved art department from budget cuts is to sell the old artwork Zane gifted her. Her heart breaks to remove the final traces of him from her life, but she needs to finally move on from the love she never got over.

Julianne’s life belongs to her students, and Zane’s only goal is to protect his art. But the moment they wrap their arms around each other, their old attraction flares to life hot enough to incinerate them and their best intentions.

EXCERPT:
Julianne climbed down the ladder, her knees so shaky she was surprised she didn’t collapse into Zane’s arms. Facing the man she’d once believed would be part of every single day of her future sent her into her biggest emotional tailspin since he’d walked away nearly fifteen years ago.

“You surprised me,” she admitted, her voice stronger than she’d dared hope. “Your manager led me to believe you wouldn’t come.” Unable to resist the magnetic attraction, she stepped toward him. He’d cut his beautiful shoulder-length black hair into a more conventional style. Gone were the black hoodie and ripped jeans of his youth. Now he wore chinos and a sharply pressed blue button-down shirt, open at the neck.

“I didn’t plan this trip, but you left me no choice. The sketches and painting I gave you are not for sale.” The dark storms in his cobalt-blue eyes mirrored the turbulence of the day he’d marched away from her. The same fire and frustration reflected in all of his gallery paintings.

“I own them. I don’t need your permission to sell them.” She held her body rigid, the fragile shell the only thing keeping her heart from crumbling. Despite choosing this path, the prospect of parting with the only piece of him she’d been able to hang onto filled her with yawning emptiness.

“As long as my name is on them and you’re planning to get rich off me, I will fight you on this to the bitter end.”

Getting rich was so far from the truth, she would have laughed if he hadn’t stolen her sense of humor along with her breath. She scrambled to recover her professionalism and treat him the way she would any other visitor or school official. “We’re honored to have you back at Regret Hollow High.”

Her students rightly considered him a living legend and would be awed beyond words. Her brother, on the other hand, might burst an artery. No, surely her brother and Zane had both moved on from their ancient history. She was the only one clinging to a past that had meant everything to her.

BUY LINKS:
Amazon - All Romance eBooks - iBooks - Kobo - Barnes & Noble - Google Play



Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.

Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.

Stay connected on Facebook, Twitter, and Pinterest.

A Taste of Italy

This dish may seem like a lot of work, but it really isn’t. Besides, you will love the beautiful blend of flavors. This recipe serves 2, maybe 3, people. Double it and freeze for a later meal. Serve with a Caesar salad and a crisp white wine.

Chicken Tetrazzini
Chicken Casserole with Noodles and Mushrooms

Chicken
2 chicken breasts, boneless, skinless
1 medium onion, peeled and halved
1 whole clove
1 stalks celery, including leaves
1 bay leaf
1 medium-sized carrot
5 cups chicken stock

Combine chicken and all remaining ingredients in a 3-quart saucepan. Bring to a boil over high heat. Reduce temperature to low and simmer, partially covered for 15 to 25 minutes, or until the chicken is tender but not falling apart.

Transfer the chicken to a cutting board. When cool enough to handle cut the chicken into 1-inch pieces. Set aside.

Strain the cooking liquid through a fine sieve set over a bowl. Press down hard on the vegetables with the back of a spoon, then discard them. Skim and discard the greases that rises to the top. Reserve the stock to use later in this recipe.

Noodles and Mushrooms
½ pound broad egg noodles
6 tbsp. butter
½ pound baby Portobello mushrooms, sliced

Bring 3 quarts of water to a boil in a 4-quart saucepan. Drop in noodles and boil for about 9 minutes or until just barely tender. Be careful not to overcook them.

Drain the noodles in a colander and rinse under cold water. Set aside.

Melt butter in a small skillet set on moderate heat. Stir in mushrooms and cook for about 5 minutes, or until barely tender. Set aside off the heat.

Sauce
6 tbsp. butter
6 tbsp. flour
½ cup heavy cream
½ cup dry sherry
2 egg yolks
½ tsp. Frank’s Hot Sauce

Melt butter in a 2-quart saucepan set on moderate heat. Whisk in the flour and mix thoroughly. Gradually add 2 cups of reserved stock, cream, and sherry. Cook over high heat until this blend comes to a boil. Reduce heat to moderate.

Whisk the yolks in a small bowl. Slowly add about ½ cup of the hot liquid while whisking constantly. Now stir this egg mixture into the saucepan. Cook for 1 or 2 minutes, then stir in hot sauce. Remove pan from heat.

To Assemble and Bake
2 tbsp. butter, softened
1 cup grated Parmesan cheese

Preheat oven to 350°F.

Coat the bottom and sides of a 8-by-10-by-2-inch baking dish, or a dish as close as you can get, with the butter. Pour in 1 cup of sauce and scatter half the noodles over the bottom. Spread on half the mushrooms, then cover with half the chicken. Repeat the layers and top with remaining sauce. Sprinkle cheese over the dish.

Bake for 30 minutes.

This recipe freezes beautifully. Thaw and add a little cream to the leftover. Bake for 15-25 minutes at 325°F.

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
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A Little Piece of Italy

I’m big on creating new recipes and making them easy. This menu fits that criteria and is wonderful served with a tossed salad, fresh Italian bread, and a good bottle of red wine.

Curly Pasta Bake

1# Campanelle pasta or other curly pasta
8 cups Tomato and Garlic Pasta Sauce (see below)
¾ cup grated mozzarella cheese
¾ cup grated provolone cheese
¼ heaping cup grated Parmesan

Coat the bottom of an ovenproof dish with 1 cup sauce. Add in dried pasta and 4 cups sauce. Mix well.

Sprinkle a ¼ cup of mozzarella and provolone across the top of the pasta.

Ladle over 3 cups of sauce.

Scatter remaining mozzarella and provolone over the mixture.

Dust on Parmesan cheese.

Cover with aluminum foil and refrigerate overnight.

To Bake:
Remove dish from fridge 2 hours before baking.

Preheat oven to 325°F

Bake 30 minutes or until hot.

Leftovers freeze well. You made need more sauce or a little chicken stock when you reheat.

Serves 4

Italian Sausage

5 Italian sausage links – mild or hot
½ cup chicken stock
Red and/or yellow peppers cleaned and cut into strips
Olive oil
Oregano

Preheat oven to 350°F

Pour the chicken stock into a baking dish. Nestle the sausage in the stock. Bake for 30 minutes.

Turn the sausage, then lay the pepper strips on top. Sprinkle with oregano and drizzle with a little olive oil. Cook for 30 minutes.

Leftover sausage freezes well. Later, use them for sandwiches on crusty rolls and smothered in the tomato sauce. Serve with French fries for an easy meal.

Tomato and Garlic Pasta Sauce

3 tbsp. olive oil
1 cup onion, chopped fine
1½ tbsp. garlic, pressed
4 cups tomato puree or sauce
1 six-ounce can tomato paste, pesto type
½ cup chicken stock
¼ cup dry red wine
2 tbsp. dried oregano
1 tbsp. dried basil
1 bay leaf
2 tsp. sugar
1 tsp. salt
Freshly ground pepper to taste

Heat olive oil in a 3-4 quart saucepan over medium heat until it shimmers. Add onions and cook, stirring frequently, until soft and transparent, 6-8 minutes. Do not let them brown. Stir in garlic and cook for 1 minute, stirring constantly.

Pour in the tomato sauce and all remaining ingredients. Stir well after each addition.

Bring sauce to a boil, turn heat down, and simmer for 1 hour. Be sure to stir often of the bottom will burn.

Remove bay leaf.

This sauce is excellent for all your favorite Italian pasta, poultry, and meat dishes. It also freezes well.

Mangiare Bene!

Sloane Taylor
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Amazon Author Page

FRESH FROM THE KITCHEN

Cucina is Italian for kitchen. This is an easy meal using items you already have in your kitchen, hence the name. Serve with a crisp fresh salad and tortellini or fettuccine pasta smothered in tomato sauce. Add fresh Italian bread and a bottle of wine and you have created a beautiful evening.

Cucina Chicken

4 boneless, skinless chicken breasts
2 tbsp. salt
water
½ - ¾ cup flour
Freshly ground pepper to taste
3 tbsp. butter
2 tbsp. olive oil
4 tbsp. chicken stock
2 tsp. dried thyme
4 tsp. grated Parmesan
4 tbsp. red pasta sauce
2 tbsp. dried oregano

Dissolve salt in a bowl large enough to hold the chicken comfortably. Add chicken. Cover with more water. Marinate in the refrigerator 4-8 hours.

Preheat oven to 350°F

Drain chicken, and then pat dry. Pour flour into a paper or plastic bag. Grind in pepper. Shake to combine ingredients. Add 1 breast, gently shake to coat. Continue until all breasts are coated.

Melt butter into olive oil in a large frying pan over medium-high heat. Shake excess four from chicken and carefully add the breasts to the hot oil. Fry chicken to a light golden brown on both sides.

Arrange the browned chicken on a baking sheet lined with buttered parchment paper or sprayed with Pam.

Dribble chicken stock over each breast. Sprinkle with thyme and Parmesan cheese. Top with 1 tbsp. pasta sauce on each breast. Freely shake oregano across the chicken.

Bake 10 minutes and serve.

Have a great weekend. I'll be back Monday with Holley Trent.

Until then...

! Mangiare Bene!

Sloane Taylor
Twitter
Amazon Author Page

A Little Piece of Italy

Studs and I have served this meal many times to family and friends and they’re always surprised to learn it's actually Italian. This is also a perfect meal to dine al fresco on a summer evening.

Mustard Chicken
Curly Pasta
Parmesan Cheese
Salad with Creamy Garlic Dressing
Fresh Italian Bread
Dry White Wine – Soave Bolla

Mustard Chicken
8 boneless, skinless chicken thighs
8 tbsp. butter, melted
¼ cup Dijon mustard
4 tbsp. lemon or lime juice
2 rounded tbsp. brown sugar
Freshly ground black pepper to taste
2 tsp. paprika
3 tbsp. poppy seeds, optional

Preheat oven to 400° F.

Lay chicken into an ovenproof dish.


Combine all ingredients, except poppy seeds and pasta, in a small bowl. Coat the chicken evenly with half the mixture. Bake 15 minutes.

Remove dish from the oven and carefully turn over the chicken. Cost the chicken with the remaining sauce. Sprinkle on the poppy seeds. Return to the oven and bake 15 minutes.

Serves 4

Pasta
1 lb. campanelle pasta, shells, or other curly pasta

Cook per package directions. Be sure to cook al dente, no more.

Arrange the Dish
Ladle drained pasta into a serving dish. Add some of the juice from the cooked chicken and stir. Lay the chicken across the pasta. Pour the remaining sauce over the top.

Add a bowl of freshly grated parmesan cheese to the table for your guests to sprinkle on the chicken and pasta.

Salad
Red leaf lettuce
Romaine lettuce
Head lettuce
Tomato chunks

Use two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.

Creamy Garlic Dressing
1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
Scant ½ cup vegetable oil
Scant ¼ cup white vinegar
3 tbsp. chopped onion
¾ tsp. sugar
¼ tsp. salt
4 big gloves garlic pressed

Combine all ingredients into a blender or food processor. Mix on high until smooth.

Keeps two week in refrigerator. Store on bottom shelf.

To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.

I'll be back Monday. Until then...

Mangiare Bene!

Sloane Taylor
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Amazon Author Page

It's Wednesday, so What's Cooking?

How about Chicken Thighs with an Italian Flair? This is an easy dish and won't break the bank. Leftovers don't freeze well. But the dish does stay well for two days in the refrigerator and nukes beautifully.

Chicken Thighs with an Italian Flair

Chicken thighs, boneless and skinless 1 per person
Prosciutto 1 thin slice for each thigh
Marjoram
Flour
Olive oil
Medium-sized can tomato sauce
¼ - 1 cup dry white wine, the amount depends on how many thighs you cook.
Freshly grated Parmesan cheese
Handful fresh basil or 1 tbsp. dried

Gently pound the thighs to a slightly thinner size between two pieces of waxed paper. Sprinkle lightly with marjoram.

Lay prosciutto onto thighs and gently pound.

Pour flour into a paper bag. Place one thigh at a time inside bag and shake gently. Remove thigh to a plate while you flour the remaining thighs.

Heat olive oil in a large skillet over medium- high heat until it shimmers. Carefully add the thighs chicken side down. Fry until nicely browned. Turn the meat to finish frying. Regulate the heat so the chicken browns and not burn.

Pour the tomato sauce over the chicken. Add the wine, basil, and gently stir. Sprinkle a good amount of cheese across the top. Heat through.

To Serve:
Place chicken on a plate along with your favorite pasta. Ladle the pan juices over the pasta. Be sure to have a bowl of grated cheese on the table!

I'll be back Monday with Sam Cheever. Until then...

Mangiare Bene!

Sloane Taylor
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Amazon Author Page

It's Wednesday. So, What's Cooking?

How about a tasty plate of Pasticcio accompanied by a tossed salad and topped off with a glass of dry red wine?


This is one of our favorite dishes to prepare and eat. This recipe easily serves 4 and the leftovers are amazing out of the microwave or oven.

Pasticcio
Tossed Salad
Italian Bread
Red Wine – Chianti or Cabernet Sauvignon



Pasticcio
The Sauce
2 tbsp. olive oil
1 onion sliced thin
1 red pepper cleaned and chopped
2 garlic gloves chopped
5 ½ cups ground chuck
14 oz. can diced tomatoes
½ cup dry white wine
2 tbsp. fresh parsley chopped or 1 tbsp. dried
2 tbsp. anchovy paste Reese is my preferred brand
Fresh ground pepper to taste

The Pasta
2 cups dried fusilli
1 tbsp. olive oil plus extra for brushing
¼ cup heavy cream

The Topping
2 ½ cups natural yogurt
5 eggs
¼ tsp. ground nutmeg
¾ cup grated Parmesan cheese

Preheat oven to 375°F.

The Sauce
Heat the oil in a large frying pan. Sauté the red pepper and onion until soft, but do not let them brown. Stir in the garlic and cook for 45 seconds. Add the meat and cook, stirring often, until browned.

Mix in the tomatoes and wine. Bring to a boil, then simmer for 20 minutes or until thickened. Stir in the parsley, anchovy, and black pepper.

The sauce can be prepared early in the day, then held to the side until you’re ready to assemble the pasticcio. If the wait is longer than a few hours be sure to refrigerate the sauce to preserve it.

The Pasta
Bring a medium size saucepan to a hard boil. Add the pasta and cook for 10 minutes or until almost tender. Start timing when the water returns to a boil. Drain and transfer to a bowl. Stir in the cream.

The Topping
Use a wooden spoon to beat the yogurt, eggs, and nutmeg together in a medium size mixing bowl.

The Assembly
Brush an ovenproof dish with olive oil. Spoon in half the pasta and cover it with half the meat sauce. Repeat with remaining pasta and sauce.

Spread on the topping and sprinkle with cheese.

Bake for 25 minutes or until golden.

To serve: Cut the pasticcio into medium size portions, but only enough for the present meal. Use a spatula to lay the slice onto a dinner plate.

I'll be back Monday with awesome middle grade author Sharon Ledwith. Until then...

Mangiare Bene!

Sloane
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Time for an easy recipe that certainly fits an erotica writer’s web site! Pasta Puntanesca which translates to Whore’s Spaghetti.

Rumor has it that over a century ago, the Italian Working Girls prepared this dish for their late night customers from standard kitchen supplies. It was an added bonus for their clients and an easy way to keep business flowing. No matter how the name came to be, the dish is superb and freezes well. Try it and, please, let me know what you think.

Pasta Puntanesca – Whore’s Spaghetti
Salad
Italian Bread
Olive Oil for dipping the bread
Chianti Wine Carlo Rossi makes a decent Chianti at a fantastic price

Puntanesca
¼ cup olive oil
3 cloves garlic minced
1 - 14.5oz can Italian plum tomatoes drained, and coarsely chopped
1 tbsp. capers chopped (optional)
1 can medium black olives, drained, pitted, and chopped
½ tsp. red pepper flakes
1 tsp. dried basil
1 tsp. dried oregano
freshly ground pepper to taste

Heat the oil in a large saucepan over medium heat. Add the garlic, stir, 2 - 3 minutes.

Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.

Add pepper. Taste the sauce, adjust seasoning to suit your taste.

Reduce the heat to low, simmer another 15 minutes.

Pasta
1# spaghetti
1 tsp. fresh or dried parsley
Grated parmesan cheese

Cook the spaghetti in plenty of boiling water until al dente; drain.

Toss the spaghetti with the sauce, sprinkle on the parsley.

Serve the parmesan cheese on the side.


Tossed Salad
A variety of fresh lettuce
Feta cheese
Fried bacon crumbled
Tomatoes cut in eights
Extra virgin olive oil
Balsamic vinegar
Freshly ground pepper to taste

Toss everything but oil and vinegar together in a large bowl. Cover with a damp paper towel and store in the fridge until ready to serve.

Combine the oil and vinegar just before serving. Add in pepper and stir. Pour some over the salad and toss well.

Save some oil for dipping the bread!

I'll be back Monday with awesome YA author Sharon Ledwith. Until then...

Mangiare Bene!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

How about Polla alla Bolognese which is Chicken Breasts with Prosciutto and Bel Paese Cheese as prepared by Clancy Marshall, heroine and chef extraordinaire from my new release MASQUERADE. Add a Caesar or tossed salad, fresh Italian bread, and chilled Pinot Grigio for a perfect meal.

Chicken Breasts with Prosciutto and Bel Paese Cheese
4 boneless chicken breasts
freshly ground pepper to taste flour
3 tbsp. butter plus 4 tbsp. for the mushrooms
2 tbsp. olive oil
8 thin 2-by-4-inch slices prosciutto
8 thin 2-by-4-inch slices Fontina or Bel Paese cheese
4 tsp. grated Parmesan cheese
2 tbsp. chicken stock
8 oz. Baby Bella mushrooms sliced thick
1 tbsp. dried sage

Preheat the oven to 350˚

Slice each breast horizontally in half. Lay the pieces on wax paper about an inch apart and cover with another sheet of wax paper. Pound the slices with the flat of a cleaver or bottom of a heavy bottle to flatten a bit. Be careful not to tear them.

Season the slices with pepper, then dip them in flour. Shake off the excess.

In a heavy 12-inch skillet, melt three tbsp. butter with the oil over moderate heat. Brown the chicken to a light golden color in the hot fat in batches. Do not overcook them.

Transfer the breasts to a shallow buttered baking dish large enough to hold them comfortably or use two dishes. Place a slice of prosciutto and a slice of cheese on each one. Sprinkle with grated cheese and dribble the stock over them. Set dish aside while you prepare the mushrooms.

In the same skillet, melt the 4 tbsp. of butter. When the foam subsides, add the mushrooms and sage. Stirring constantly, saute until mushrooms are well coated, but still firm. Do not cook until soft.

Spoon the mushrooms on top of the chicken slices. Bake uncovered for 10 minutes, or until the cheese is melted and lightly browned. Serve immediately.

Serves 4

Here's a scene from page 30 of MASQUERADE where today's recipe is first mentioned. Clancy is in the hotel kitchen blown away at the opportunity to meet Chef Armando.

“Buongiorno, Vittore, Signora.” Chef greeted them amid of clatter of dishwashers and sous chef orders to the line and prep cooks. His tall, pleated hat sat like a loose crown on his head, waggling with each word. “Allow me to show you my workplace.”

“Grazie, I appreciate this. Back home, the kitchen was once my life so I’m excited to see how another professional runs his team.”

Vittore tipped his head as if he wanted to hear her every word.

“Tonight’s dinner feature is Polla alla Bolognese.” He led them across the tiled floor toward the butcher. “Are you familiar with this dish?”

“Yes. Chicken with prosciutto and Bel Paese cheese is one of my favorite to prepare.”

His eyebrow shot to his hairline. “It is a complicated recipe, Signora, are you sure we are discussing the same dish?”

Her rubber soles screeched to a halt. Rumor had it European chefs were not pleased with females infiltrating their elite field. It seemed their general belief was women belonged in the kitchen, as long as it was their house kitchen. Clancy was about to set this snob straight.

Vittore coughed and she shot him a glare. He raised his hands, palms out, in surrender.

From the corner of her eye, Clancy saw a slender blonde woman sheathed in black knit that molded every curve. She waggled her fingers until Vittore looked her way.

“Scusi,” he barely got out before he rushed off.

Between Chef, with his sexist attitude, and Vittore, bounding away like a dog in heat, Clancy saw red and someone had to pay.

“Chef, so we’re on the same page here, I hold a BPS, Bachelor of Professional Studies from the Culinary Institute of Art, Culinary Arts, which I earned in less than four years. I also hold an MA, Masters in Arts in Gastronomy, from Le Cordon Bleu Chicago. I have worked every level of the kitchen from commis up to, and including, head chef.” She inhaled a deep breath and forced herself to continue, even if it did break her heart. “I have also owned my own catering company. So yes, I think I do know how to prepare and serve a complicated recipe.”

No one, especially not some uptight chauvinist, was going to talk down to her on the only thing in the world she did with great success.

“I stand corrected, Signora. It is not often Con, er, Signore Vittore brings, ah,…Oh, this is not going well at all.” Red faced, hands twisted into a knot, the poor man slouched and shook his head. His hat slid from left to right and back, gaining speed, until Clancy was positive it would fly into the soup pot.

“How about we start all over again?” She shot him a huge grin and her hand. “Hi, I’m Clancy Marshall, and really happy to meet you, Chef Armando.”

He clasped his smooth hands around hers. “Grazie, Signora Clancy. I return the sentiment.”

“Now, about that recipe we were discussing. A lovely taste enhancer is fresh sage and finely chopped bella mushrooms cooked in the stock before it’s laced over the breasts. One chef I know adds spinach, but I find that too bitter for the delicate flavor of the dish. Wouldn’t you?”

“Por favore, Signora, explain how you make the inclusion of the sage and bellas?” He steered her toward the Chef’s table at the side of the kitchen. “Are they diced together? What exactly do you do?”

He pulled out a chair, then motioned for her to be seated. A thrill raced through her. Chef had accepted her. As in all professional kitchen’s, only select people were invited to sit at the coveted table.

“Simple. Use the whole sage leaf. It’s easier to pick out before serving. The mushrooms are sautéed in a little unsalted butter before heating into the stock. I’m sure your guests will enjoy it. I’ve done the same with veal and had great success.”

“Grazie, I appreciate this.” He tapped the pen against his notepad. “Giovani, avanti.” Chef motioned for a younger chef to come to the table, then handed him the paper. “For tonight, make these additions for half the plates. The others prepare as usual.”

Chef looked at Clancy and shrugged. “A test is always best before the book is altered.”

To read more from MASQUERADE, please click HERE.

I'll be back Friday with The Look Challenge. Until then...

Mangiare Bene!

Sloane Taylor

It's Wednesday. So, What's Cooking?

Almost Homemade Pizza, with Warm Belgian Endive and Pine Nut Salad.

It’s been a busy week. Honestly, the last thing I want to do is cook, very unusual for me. I have decided to make my life easy, so tonight Studs can dine on one of his favorite meals. I hope you like it, too.

Warm Belgian Endive and Pine Nut Salad
Almost Homemade Pizza
Dry Red Wine – Ruffino Chianti

Almost Homemade Pizza
1 (12 inch) pre-baked Italian bread pizza crust. I prefer Boboli
1 cup pizza sauce
1 ¼ cups shredded mozzarella
½ lb. Italian sausage, pinched into dine sized pieces
Fresh Parmesan or Romano to grate over the top
Mushrooms, peppers or what ever else you enjoy can be added

Preheat the oven to the temperature recommended on the crust package.

Lay the crust onto a baking sheet of appropriate size. Spread the sauce over the crust. Sprinkle with half the mozzarella. Lay your other sausage etc. on top. Cover the pie with the remaining mozzarella then grate some fresh Parmesan or Romano over that.

Bake according to the crust package directions or until the sausage is no longer pink and the cheese is melted.

The pizza makes a great leftover lunch, but the salad will turn bitter and limp.

Warm Belgian Endive and Pine Nut Salad
1 tbsp. Dijon mustard
pepper to taste
1 tbsp. red wine vinegar
4 heads Belgian endive
½ tbsp. lemon juice
1/3 cup pine nuts
3 tbsp. extra-virgin olive oil, or as needed
1 tbsp. chopped fresh parsley

In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with pepper. Set aside.

Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.

In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, add the endive rings. Warmed slightly, then pour in the dressing and toss to coat. Reduce the heat a bit if the endive is wilting too quickly. You want to maintain some crispness and texture.

If you have guests to impress, sprinkle in the parsley. The sharp green flecks will brighten the dish and enhance the flavor, but the salad is in no way lacking without.

Serve immediately.

It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.

I'll be back Friday with a little more for aspiring authors. Until then...

Mangiare Bene!

Sloane Taylor

It's Wednesday. So, What's Cooking?

Pasta with Fresh Mozzarella, Italian Sausage, Salad with Creamy Garlic Dressing.

A quick meal guaranteed to satisfy the hungriest person in your crowd and not break the budget.

Pasta
Italian Sausage
Salad with Creamy Garlic Dressing
Texas Toast Garlic Bread found in your grocers freezer section
Dry White Wine – Pinot Grigio or Chianti Wine

Pasta
Curly pasta
3-4 plum tomatoes diced
¾ cup virgin olive oil
fresh basil leaves
1 clove fresh garlic pressed
fresh mini Mozzarella balls quartered
freshly grated Parmesan cheese

Cook the pasta al dente. While its boiling sauté the garlic in the olive oil for 1 – 2 minutes. Don’t let it burn or your dish will be bitter.

Drain the pasta well. Add the oil/garlic mixture, Mozzarella, tomatoes, and basil. Toss well.

Serve the freshly grated Parmesan on the side.

The Meat
Italian sausage mild or hot – 1 link per person
Oregano
½ cup chicken stock
Olive oil to drizzle
Red and yellow peppers cleaned and cut into strips

Preheat the oven to 350° F.

Lay the sausage in a baking dish. Add the chicken stock and bake covered for 25 minutes.

Lay the peppers across the sausage in any pattern you like. Sprinkle oregano across the top. Drizzle on a little olive oil. Bake uncovered for another 20 minutes.

Salad
Red leaf lettuce
Romaine lettuce
Head lettuce
Tomato chunks

Plan two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.

Creamy Garlic Dressing
1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
½ cup vegetable oil
Scant ¼ cup white vinegar
3 tbsp. chopped onion
¾ tsp. sugar
¼ tsp. salt
4 big gloves garlic pressed

Combine all ingredients into a blender or food processor. Mix on high until smooth.

Keeps two week in refrigerator. Store on bottom shelf.

To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.

I'll be back Friday with a little more for aspiring authors. Until then...

Mangiar Bene!

Sloane Taylor

It's Wednesday, so What's Cooking? Italian!

Tomato and Garlic Sauce
Pasta
Italian Sausage
Salad
Parmesan Cheese
Italian Bread
Red Wine – Ruffino Chianti or Bella Sera Pinto Noir

Tomato and Garlic Sauce
Makes about 3½ cups

3 tbsp. olive oil
1 cup onion finely chopped
1 tbsp. garlic pressed or finely chopped
3 cans 14.5oz. each diced tomatoes – Red Gold is my favorite
1 can 6oz. tomato paste – Contadina is my favorite
¼ cup chicken stock
¼ cup or less red wine
1 tbsp. dried oregano
1 tbsp. dried basil
2 medium – large bay leafs
1 ½ tsp. sugar
½ tsp. salt
Fresh ground pepper to taste

In a 3-4 quart saucepan, warm the olive oil over medium heat. Add the onion and cook until soft and translucent, but not brown. This will take 5 – 8 minutes. Stir frequently. Add in the garlic and stir constantly for 1 or 2 minutes. Again, make sure nothing browns or the sauce will be bitter. Blend in the tomatoes and their liquid and all the other ingredients. Bring the sauce to a boil, then lower the heat and simmer uncovered, stirring occasionally, for 1 – 1 ½ hours.

The sauce should be thick and fairly smooth when finished. Remove the bay leafs. If you prefer a smoother texture, puree in a food processor.

Italian Sausage
5 Italian sausage links – mild or hot
½ cup chicken stock
Red and/or yellow peppers cleaned and cut into strips
Olive oil
Oregano

Preheat oven to 350F

Pour the chicken stock in a baking dish. Nestle the sausage in the stock. Bake for 30 minutes.

Turn the sausage, then lay the pepper strips on top. Sprinkle with oregano and drizzle with a little olive oil. Cook for 30 minutes.
Leftover sausage freezes well. Later, use them for sandwiches on crusty rolls and smothered in the tomato sauce. Serve with French fries for an easy meal.

Pasta
Select your favorite brand. Mine is Barilla and I prefer rigatoni for this meal.

Cook according to package directions. Add a tablespoon or so of olive oil to the cooking water to help the pasta not stick together.

Make sure the pasta is al dente and not too soft. Drain well.

To serve, empty into a bowl with the Parmesan cheese on the side.

Salad
¼ olive oil
¼ cup white wine vinegar
1 tsp. lemon juice – Minute Maid makes frozen lemon juice that keeps for 8 weeks in the fridge. It’s cheaper than fresh lemons and just as good.
Coarse salt to taste
Freshly ground black pepper to taste
Lettuce - Romaine and Red Leaf make a wonderful combination
1 tomato quartered then cut into pieces
2 green onions cleaned and
10 black olives
4 Pepperoncini

Beat the oil, vinegar, and lemon juice together. Season with salt and pepper.

Tear lettuce into bite size pieces. Add tomato and onion. Gently toss with the dressing.

Spoon the salad into a glass bowl. Lay the olives and Pepperoncini. Sprinkle with Parmesan cheese and serve.

I'll be back Friday with more writing tips. Until then...

Happy Cooking!

Sloane Taylor
www.sloanetaylor.com

It's Wednesday, so What's Cooking? Merluzzo Alla Livornese

This is the time of year many people elect to eat fish on Friday. I see some of you wrinkling your noses. No need. You’ll be pleasantly surprised by the tantalizing aroma from this easy recipe and the taste is superb. Studs and I have served this menu to skeptical guests and they fell in love with it.

Cod Livornese (merluzzo alla livornese)
Whole Grain Spaghetti
Tossed Salad
Italian Bread
White Wine – Pinot Grigio from Bella Sera is perfect

Cod Livornese (merluzzo alla livornese)
2 tbsp olive oil
½ medium onion sliced thin
3 garlic cloves pressed or chopped fine
½ cup dry white wine
1 14-½ oz. can diced tomatoes or 7 large Roma tomatoes chopped
½ cup sliced black olives
4 tbsp parsley fresh (chopped) or 2 tbsp dried
2 tbsp washed, drained and chopped capers – optional, but they really add flavor
½ tsp crushed red pepper
4 pieces cod about 6 oz. each and cut to handle easily
1 tbsp fresh basil chopped or 1 tsp dried

In nonstick large skillet, heat olive oil over medium high heat until it shimmers. Add onion, stir until translucent and lightly brown. Stir in garlic, cook 30 seconds. Add wine, cook 1 minute. Stir in tomatoes with the juice, olives, parsley, capers and red pepper. Heat to boiling.

Lay cod fillets over tomato mixture. Lower heat to medium. Cover skillet and cook until cod turns opaque throughout and flakes, about 9 minutes.

Sprinkle basil across the top.

Serve over whole grain spaghetti.

Makes 4 servings

Don’t prepare extra. Leftovers have a stale taste and tend to be tough.

Whole Grain Spaghetti
Prepare according to package directions

Tossed Salad
Lettuce from 2 different types torn into bite size pieces, red leaf and head are excellent choices
Tomatoes chopped
Cucumber peeled and sliced
Zucchini diced
Green Onions sliced, be sure to add some of the green
Mushrooms sliced
Black Olive
Pepperoncini

Combine everything, or any grouping you like. Cover with a damp paper towel and store in the fridge until ready to serve.

Toss with a good Italian dressing. Newman’s Own Family Recipe Italian Dressing is ideal. Periodically, check out this link for coupons.

Be careful not to add too much dressing or the lettuce will get soggy. Should you mix in too much dressing, dump the salad in a colander for a minute or three to allow excess dressing to drain off.

Several of you have emailed me about writing. Monday, I'll begin a series of tips and suggestions to stretch your talent. Until then...

Mangiar!

Sloane Taylor
www.sloanetaylor.com