Rib-Eye & Gorgonzola Mashed Potatoes!

Every morning I sit on my balcony to drink my coffee and I get so much inspiration from my beautiful rosemary  plant. I absolutely love rosemary but when I think of cooking with it I can't help but to feel it belongs with something hearty! Nothing pleases my husband more than a good steak not just any but a rib-eye steak!! the simplicity in the marinade is to just slather olive oil, salt, garlic, and some beautiful rosemary sprigs. His second favorite things is Gorgonzola cheese in which you can put in a salad but why waste beautiful juices from the rib-eye in a salad when you can make a rich creamy mashed red potatoes with a Gorgonzola cheese overload!!! A must of course to finish this enticing plate of flavor is a beautiful robust bottle of Bordeaux! Cheers!!!

Cornished Hens with Duck Fat Potatoes and Brussel Sprouts

These little hens are as tasty as thanksgiving turkey yet cooks in just about an hour!! I love making cornished hens and there are a variety of ways to cook them!!! For me however what marries quite perfectly is rosemary, garlic, and some citrus. For this recipe I stuffed the cornished hen with key limes that I found at my local market.  The juices that flow from them while being cooked with white wine, carrots, and celery has to be served with delicious duck fat potatoes!!! My inspiration when making cornished hens is almost like a mini thanksgiving dinner for two!!! Along with the little hens and duck fat potatoes i served brussels sprouts cooked with pancetta (Italian bacon) and balsamic vinegar!!!

Pasta Al Forno

Pasta Al Forno, this is my little brother Giuseppe's favorite food!!! When I make this dish I kind break it up in two steps because to make it you must use the Ragu sauce that has been cooking for hours!!! Because of this I usually make a lot of Ragu than I save a good amount of the sauce to make pasta al forno the next day. Why do I break it up you ask?? Because to make this dish not only do you need the ragu sauce but then you must make very small meatballs, boil some eggs, hand shred good smoked mozzarella cheese, Parmeggiano Regiano, oh and a little thing we do in our house and not so much in Naples, Italy mix some delicious left over ricotta from the day before. Now very important when boiling up the pasta you must leave it a little more raw than al dente because when it is cooking in the oven it will get softer and no one likes soft pasta NO ONE!!!!
OK so lets proceed...in this delicious oven baked delight the best way to make is to get in there and get your hands dirty!!!! Mix all the ingredients and do it with love!!!! Then simply bake it for like 20-30 minutes and Voila!!!

Polpette al Sugo di Pomodoro

Is it a cliche to say Spaghetti and meatballs is one of my favorite comfort foods?? I love traveling with my husband and I absolutely love trying different foods from other countries I will admit however, when I come back from vacation from a different country other than what is in my blood I crave one of my cultures comfort foods; a beautiful plate of spaghetti with delicious tomato sauce that has small to medium sized meatballs cooking in it (oh yes with lots of freshly grated Parmigiano-Reggiano)! 30 minutes is all you need to make this delicious yet hearty dinner. For the meatballs , good plain bread crumbs and a very nice amount of Parmigiano-Reggiano makes them absolutely succulent! When I cook this I cook the meatballs first in olive oil and garlic until they get golden and the juices get flowing; then I add a nice can of San Marzano tomatoes and let it cook with all the juices. Comfort at anytime!  

Liguini with Clams!!!!

What can I say about Linguini with Clams??? LOVE IT!!!!!!  We do this for Christmas every year and of course anytime we are in the mood for it =) This dish must be carefully watched when cooking the clams. I use a generous amount of aromatic extra virgin olive oil, smashed garlic, some well picked clams, parsley and an ENTIRE bottle of delicious Pinot Grigio. The trick to cooking clams is that as soon as they open while cooking you must take it out so as to not over cook. Overcooked clams /seafood is by far a huge sin!!! I literally take a clam out one by one when they open hence the reason why it must be carefully watched. As this is definitely one of my favorites I certainly cannot compare it to the abundance of beautiful tiny clams the sea in Naples has. They are tiny yet so powerful and pungent that most of the time no salt is needed to make it because the ocean is in each of the shells! I have shown two linguini with clams one is with cherry tomatoes and the other without. Both are just as good just different ways to make it.

Pasta Fagioli!

Pasta Fagioli!!! I will admit when you are on a budget but want to eat something comforting and yet impressive pasta fagioli with mussels is you answer! Made with beautiful cannelini beans that have been soaked over night ( or even canned ones) and a variation of mixed pasta, garlic, onions, a few little crushed cherry tomatoes for color, and mussels. This dish does not necessarily always have to have mussels but it adds intense flavor and you'll never want to eat it with out them again. My mother makes this with mussels and leaves them on the shell which is also very good but....my Zia Maria in Italy showed me an extra step that does basically knock your socks off!!!! She takes each mussel out after they have opened and once she has them all in a bowl without the shells once the pasta fagioli is ready to serve she takes a generous amount of extra virgin olive oil in a small pan and adds the mussels for a few second just until you here them sizzle!! Pour the pasta fagioli in the pasta bowl add the mussels with the delicious aromatic olive oil and some parsley and you have dish to remember!

Refreshing Salmon!

When I'm in the mood for salmon I can't think of a better match then pairing it with some fresh beautiful mint leaves from my herb garden on my balcony =) The sauce I created for salmon just made sense to me, in a food processor mix yogurt, garlic, dijon mustard, salt, lemon, and a generous bunch of mint leaves. Serving this sauce cold with seared or poached salmon is exactly what I crave during hot summer days!
P.S. I like to serve this in a deep dish with a spoon so that every single bite of the salmon is swimming in this mint yogurt delight! But of course thats just me  ;)