Mangia! Mangia!

Everyone has their comfort food.  For some its the cheesy goodness of macaroni and cheese, or the smokey flavors of a cook out.  For me, it is Italian cuisine.  Any kind.  Pizza? yep.  Pasta? oh, yeah.  Risottos? You betcha. So, tonight, my lovelies, we are making spaghetti with homemade meatballs and a tart and creamy buttermilk panna cotta for dessert.  Never made a panna cotta? Not to worry, after you see how easy it is, you'll make this your new go to dessert when you want to seem like a foodie, but really you've just been slugging around the house all day.


But even if I have been slugging around the house all day, you know I am not in sweats or jammies, oh not on your life!  We have had unseasonably cool weather here in tornado land.  So I had to break out the jeans and light sweaters again.


One of my favorite color combinations is pink and orange, in almost every intensity.  Hot pink and tangerine, baby pink and apricot-it's all good.  And, no matter what kind of day you are having, at least the colors you are wearing are cheerful.  Hey, psychological studies have proven that if you wear bright and cheerful colors your mood automatically rises, so I'm not out in left field here.

Add my favorite pair of Joe's Jeans:

And, a pair of hot pink peep toes (like you even THOUGHT I would be wearing something plain and flat!)

Seriously, how can you not love a thin heeled stiletto? It's sex on a stick.  Almost literally!

Complete with a soft pink scarf (remember those style tips from ages ago? Well, my lovelies, now's the time to whip 'em out) and a pair of fun earrings, and I'm out the door.  Or, into the kitchen, whichever need be.

I tied this in style number 7 from our style tips chart.

Okay, let's get into the kitchen.

Meatballs:

1 lb. ground sirloin

2 slices good white bread (not that nasty square stuff), crusts removed and torn into small pieces

1/4 c. milk

3 cloves garlic, minced

1/2 onion, finely diced

1/4 t. basil

3/4 t. salt

1/4 t. pepper

1 egg

3 T. olive oil

Place the bread in a small bowl and cover with milk.  Set aside.  Mix beef, onion, garlic, basil, salt and pepper in a medium bowl.  Mix well.  Mash the bread and milk mixture until it forms a paste and add to beef mixture.  Mix well.  Add egg and, once again, mix well.

Cover and chill (both you and the meat) for 1 hour.

Preheat oven to 350 degrees.  Form the meat into 12-16 2 inch balls.  In a large pan, heat oil over medium heat.  Brown the meatballs on all sides (you may need to do this in small batches) and place on a foil lined baking sheet.  Bake for 20 minutes.

Marinara Sauce:

1 28 oz. can diced tomatoes ( I like Muir Glenn's Organic Fire Roasted)

1 can tomato paste

1/2 onion, finely diced

3 cloves garlic, minced

1 t. oregano

1/4 t. crushed red pepper

3 t. sugar

1 t. salt (always kosher or sea salt!)

1 bay leaf

1/4 t. ground black pepper

1 T. olive oil (or in this case the left over oil from the meatballs)

Saute the onions and garlic over medium heat until wilted and translucent. Add tomatoes, paste, oregano, salt, sugar, bay leaf, and peppers.  Simmer, covered, over low heat for at least 20 minutes.

Add meatballs and simmer 10 minutes more.

Toss with your favorite al dente pasta and top with freshly grated parmesan.  Ummm, yummy!

Panna cotta is a creamy custard like dessert in Italy.  It is delicate and cool, perfect for a late spring treat! The great thing about panna cotta is how simple it is. This panna cotta is made with cream and non fat buttermilk, which gives it a slight tartness that pairs very well with the fresh berries of the season.

Buttermilk Panna Cotta:

2 c. non fat buttermilk

3/4 c. sugar, divided

1 1/2 t. unflavored gelatin

2/3 c. heavy cream

1 pint strawberries (or blueberries or raspberries-you get the idea), sliced

Sprinkle the gelatin over 1 cup of the buttermilk, let stand for 5 minutes to soften.  Over a double boiler, mix 1/2 cup of sugar and cream.  Bring to a boil, stirring constantly.

Add the buttermilk/gelatin mixture to the cream.  Stir until the gelatin is fully dissolved.  Add the remaining buttermilk and stir well.

Pour the mixture into 4 6 oz. ramikins.  Chill for 4 hours.

Pour 1/4 cup sugar over strawberries and let chill until serving time.  

To serve, simply top the panna cotta with strawberries and bask in the admiration of your friends and family!

Go forth today, my lovelies, and be fabulous!

Cheers!

Spring is here! Less clothing, lighter food...

Don't you just love the warmer temperatures? I find myself making excuses just to wander outside and bask in the warmth.  And, to make sure I'm getting the appropriate amount of vitamin D, I am exposing a bit more skin while I'm out there!


A lovely white, empire waisted dress (yes, I forced the season a bit and wore white-so sue me) with a great pair of peep toe, striped wedges and I was out the door!

The best part about the beginning of spring is that feeling of a warm breeze on skin long covered in winter layers, don't you think? In the mindset of light and airy, I headed to the market for seasonal food that made me feel like a spring breeze from the inside out.

On the menu, Mediterranean Shrimp Salad and a fresh Strawberry Pie.  

Arugula and lemons are in season now, and I love to capitalize on the bright fresh flavors of the current crops.


Mediterranean Shrimp Salad:


The vinaigrette:


1/4 c. extra virgin olive oil
1/4 c. lemon juice
2 T. apple cider vinegar
1 t. Dijon mustard
3/4 t. kosher salt
1/2 t. freshly ground pepper


Whisk all ingredients together, and set aside.


The salad:


1 lb. large, fresh caught shrimp (I don't care for the flavor of farmed-blech)
      I have these steamed at the market, but you can boil them with 2 bay leaves if you like.
4 c. orzo pasta (cooked)
1 c. arugula
1 zucchini, halved and sliced very thinly
1 c. (or more) kalamata olives
1/2 c. sweet onion, sliced vertically
3 T. fresh basil, chopped
1 T. fresh oregano, chopped


Combine in a very large bowl, toss with vinaigrette.  Now get yourself outside and enjoy the weather! Oh, and grab a glass of chardonnay on your way out...

Strawberries, strawberries, strawberries! The luscious, ripe, redness of them just rock my socks.  It was time to take those succulent little darlings and turn them into a fitting spring tribute.


Fresh Strawberry Pie:


The crust: (From Martha Stewart's Baking Handbook)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
   To prebake, bake in a 475 degree oven for 10 minutes.
   
   
   The Filling: (From Cooking Light)
   2 c. hulled, ripe strawberries
   1/2 c. water
   2/3 c. sugar
   2 T. cornstarch
   1 T. fresh lemon juice
   6 c. hulled, ripe strawberries
   1 c. heavy whipping cream
   1/4 c. sugar
   
   
   Mash 2 c. strawberries in a small bowl with a potato masher. Combine mashed strawberries and water in a small saucepan.  Bring to a boil; boil 5 minutes.
   Press strawberry mixture through a sieve, into a bowl.  Discard pulp.  Reserve strawberry liquid. Add enough water to measure 1 cup.
   Combine 2/3 cup sugar and cornstarch in a small saucepan; add strawberry liquid, stirring well with a whisk.  Bring to a boil, cook 1 minute, stirring constantly.  Reduce heat and cook 2 minutes more.  Remove from heat and add lemon juice.
   Add a layer of strawberries to crust, stem sides down. Spoon 1/2 sauce over.  Add remaining strawberries to crust and spoon over remaining sauce.  Chill pie at least 3 hours.
   Whip the cream in a stand mixer on high while adding the sugar in a steady stream.  Beat until stiff peaks form.
   
   
   
   
   So tasty! Enjoy the fruits of your labor, my lovelies.  Go outside, bare your shoulders, your toes, and anything else you feel like!
   
   
   Cheers!