Caramelized Grilled Asparagus
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Have you noticed a grilling theme going on? Gold star for you if so. As soon as it warms up I’m all about throwing anything and just about everything on the grill. Including vegetables. Sometimes I even get a little crazy and sprinkle them with sugar. Glorious I tell you. Glorious caramelized crunchy outsides. Pass the plate please.
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Sauteed Asparagus with Lemon
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One of my absolute favorite vegetables is asparagus. I love it steamed, roasted, grilled or sauteed. I like it cooked just enough so it still has a little bite to it. Al dente if you will (mushy is not a term I’m going for with asparagus). I fell in love with asparagus in Italy. My neighbors grew white asparagus. I watched year after year as they tended to these long mounds of dirt, and then one year, up popped the most beautiful asparagus I have ever seen. It was worth the wait. Most good things are. These days white asparagus is not easy for me to come by so green it is. When it’s fresh and in season I grab as much as I can. I’m not picky I like it: grilled, baked, roasted even sauteed. The smaller, skinnier bunches of asparagus are absolutely perfect for sauteing.
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Roasted Brussels Sprouts with Bacon
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If you’ve ever met someone who says they don’t like brussels sprouts chances are they’ve only ever had them boiled to death. Yuck. I wouldn’t eat those either. Roasting or sauteing is the way to go. Adding bacon well that’s just a given. We all know bacon makes everything better. It’s true. Yes even with chocolate. I’m crazy like that.
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Boozy Smashed Sweet Potatoes
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Did I have you at boozy? These definitely had my attention. One bite and they’ll have yours too. Tired of sweet potatoes topped with sticky marshmallows? Or just looking for something a little different to do with those taters for Thanksgiving (and beyond)? Why not spike your sweet potatoes? Good idea eh? Grab the good stuff – Maker’s Mark Whisky. You know that cool looking bottle with the red wax dripping off of it. Yeah that’s the one.
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Slow Cooker Mushroom Risotto
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We’ve been on a slow cooker tare around our house lately. The biggest reason is that I’m just B-U-S-Y. Most days I feel like a taxi driver. So much so, I’m thinking of painting our Suburban yellow. But then it would probably look like a submarine or a school bus and we wouldn’t want that. Because of our crazy sauce schedule, there isn’t as much time as I would like to cook. Instead of eating out every night, which my budget and waistline can’t take, we’ve been leaning on our trusty slow cooker for help. That and pasta. Lots and lots of pasta dishes.
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Vegetable Tian
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I love a reason to break out my mandoline. It makes the most beautiful perfectly uniform slices of just about anything you feel like sliding across it’s insanely sharp blade. Yes, use the cover. It’s not there as optional. It’s sharp. Trust me. As much as I’d like to think I have mad knife skills I simply can’t make uniform slices like the mandoline can. Not to mention it takes seconds to slice things vs. the hour it would take me to even try to get them close.
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Rosemary Skewered Grilled Mushrooms
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Who needs skewers when you have rosemary? That aromatic herb can be used for so many things. Which is a good thing considering I have a bush of rosemary as large as my car. I’m ALWAYS looking for uses for that hearty herb and one of my favorites is to use it as a skewer. You don’t ever have to remember to soak it for 30 minutes prior to using (pesky wooden skewers) and it lightly flavors the food you’re skewering. AND there’s no washing a metal skewer afterwards (you know how much I hate doing dishes)!
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How to Grill Endive
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Grilling season is here! Grills and grill pans aren’t just for burgers. Not that a juicy burger isn’t fantastic, ’cause they are BUT I’ve learned that you can put just about anything on a grill. Grilled fruits and vegetables are some of my favorite foods to grill. Grilled peaches oh yeah. Grilled avocados. Oh Mamma. Grilled endive. Yes please. It’s easy peasy and is the perfect accompaniment to a steak. Go ahead, and give it a whirl sizzle!
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Potatoes with Yogurt Sauce
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I haven’t met a potato I would turn down, but I have to admit I have a special thing for new potatoes. They’re small, round and have beautiful deep color. Totally superficial I know but what can I say. They’re pretty. Pretty delicious too. I like to keep a bag or two of a variety of potatoes in my pantry, they go with just about anything and let’s face it they’re fairly cheap. Having them on hand means I’m always looking for new ways to make potatoes. Besides eating them on their own, because for me a big fat creamy potato dripping in butter and okay loaded with cheese is pretty irresistible but probably not the most reasonable dinner choice eh?
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Scalloped Potatoes {Patate alla Besciamella}
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What is it about white foods that I just HAVE to have them. Pasta, rice, bread, POTATOES. You name it, they’re my kryptonite. Perhaps it’s their delicious carby starchy goodness that sucks me in. At one point I foolishly tried to cut out white foods from my diet and guess what, it was UGLY. For the sake of everyone else, of course, I immediately went back to consuming them again.
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Mushroom and Potato Casserole {Torta di Funghi e Patate}
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I have a gazillion leaves falling all over my yard in every color of the fall rainbow. I adore watching them floating in the air until they gently find their way to ground with the other gazillion leaves {that part I don’t love so much because someone has to get those up} What do all these leaves have to do with food you ask? Well leaves mean Fall and fall means comfort food, casseroles and calories. Two out of three ain’t bad right ; ) Okay let’s go with cardigans instead.
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Frico con Patate {Potato and Cheese Fry}
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I think it’s HIGH time that I focus on food from my most favorite region in Italy. While you all know I adore Italian food, you might not know that I REALLY adore Friulano food. That is food from the Fruili Venezia Giulia region of Italy or Friuli for short ; ) All of my years living there might have something to do with that ; )
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Zucca al Forno {Baked Squash}
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Butternut squash are quite odd looking but are incredibly tasty! One goes a long way. They are after all HUGE. When in season, you can find them in almost every produce market and obviously with their size they’re not hard to miss ; ) If you’ve never cooked with them, what are you waiting for, not only are they good for you they’re just plain GOOD!
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Funghi Trifolati {Sauteed Mushrooms}
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We love mushrooms! Yes, it’s true. If you search for mushrooms on bell’alimento you’ll be inundated with recipes. I make no apologies for that. Long live the shroom ; ) And now that I am a contributor for The Mushroom Channel you’ll be seeing even more shroom recipes! So naturally because we love them I’m always looking for ways to incorporate mushrooms into our meals.
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Asparagi con Prosciutto Crudo {Roasted Asparagus wrapped in Prosciutto}
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Asparagus are plentiful right now and I am taking full advantage of that. We LOVE asparagus and I’m always trying to find new ways to enjoy it. We’ve shown you how to make Asparagus alla Paper Bag {yes it really is cooked in a paper bag!} and Grilled Asparagus {which are ah-mazingly sweet & caramelized} Now we’re shaking things up by roasting and then wrapping with PROSCIUTTO? Glorious glorious Prosciutto *swoon*. This is a super simple side dish that you can whip up in no time. It would even be perfect as an appetizer.
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Polenta Cakes
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Polenta is an Italian staple. Punto (period) It is amazingly versatile. It can be eaten so many ways I can’t even count them all. But I’m willing to try them all ; ) Especially this Polenta! Why you ask? well, I was VERY excited when I was contacted recently by Scott who runs Sausage Debachery - Artisanal Italian Food Products! They pride themselves on bringing unique, top quality, imported Italian food products. They scour the entire Italian peninsula to find the most rare and hard to find food products. From apple vinegar in the Dolomites, to prickly pear jam from Sicily & even kitchen gadgets (hello gnocchi board) Right up my alley!
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Farfalle al Mascarpone {Butterfly Pasta w/Mascarpone Sauce}
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I just love pasta. I mean I really LOVE pasta (as if you didn’t know that by now tee hee). It’s the perfect dish. You can literally make it a million different ways. Okay I haven’t actually tested out that theory but I’m working on it! Plus I know you’re probably ready for something other than chicken! I KNOW I’ve had a lot of chicken lately, really I know, and NO in case you’re wondering I’m not tired of it *wink wink* but I have been wanting some pasta so voila a pasta dish! This dish will make you want to scrape the bowl with your finger! & It’s all because of the sauce. Not just any sauce. A creamy tomato-y basil-y melt in your mouth Mascarpone sauce *swoon*.
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Cavolfiore Gratinati {Cauliflower au Gratin}
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Cauliflower doesn’t really do much for me on it’s own, BUT add some loverly creamy bechamel sauce, some homemade breadcrumbs & the King of cheese Parmigiano Reggiano & well count me in! This dish will hopefully make you think twice about Cauliflower & should get even the pickiest of eaters in your house to change their minds as well. I know my kids lurve this! They call them white trees (& yes they refer to broccoli as green trees) I think it’s cute & well they’re eating them so I’m a happy camper.
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Piselli alla Pancetta {Peas w/Pancetta}
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With all of these sweet posts lately (Crostoli, Chocolate Nutella Molten Lava Cakes, Panna Cotta *drool*) I have been craving some veggies. I know, you might want to check my temperature. I thought the same thing. But you know before I know it, it’s going to spring (dare to dream – I am ovah all this snow) and wiggly jiggly is only good in jello if you know what I mean.
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Risotto alle Peperone {Roasted Red Pepper Risotto}
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I was so excited when Robin from MyMelange asked me to do a guest post. I’d had this recipe in my mind for quite some time & thought it would be the perfect time to whip it up.As you ALL know, I HEART Risottos. I have many on the site & many more planned (think squash next time). I met Robin on Twitter (@MyMelange) earlier this year and immediately hit it off. She’s one funny tweep not to mention she LOVES Italy.
I KNOW you want to check out this recipe so here you go…. Buon Appetito!
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