Shrimp Scampi Fettuccine

424.  A comfort meal that is speedy to prepare but checks all the boxes is Shrimp Scampi Fettuccine.  I searched for a recipe from all the great Italian cooks and no one has this recipe.  Even Joy of Cooking, McCalls Cookbook, New York Times...etc.  This was a surprise being that this recipe is such a staple in most Italian restaurants but, mostly as simply Shrimp Scampi.  

How hard could it be?  

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So, I boiled water for "good" fettuccine, which makes all the difference.  Trader Joes or Barilla are my go-to brands.

Prepare all your ingredients ahead of time because this recipe comes together quickly.  Add olive oil and 3 Tablespoons of butter into a large shallow pan over medium heat. 

Once the oil came to temperature, I slowly sautéed the garlic then added in the patted dry shrimp watching the heat so the garlic will not burn.

 The pasta was almost done.  Once the shrimp turn pink, flip each one over.  Then the peas went in, juice from a whole lemon, 1/2 cup white wine, cracked peppercorns and red pepper flakes.  Allow everything to simmer.  Add salt to taste.  Once the pasta is finished, drain and add to the scampi sauce. Toss to coat and add more pasta water if necessary.  Then sprinkle all the parsley over and add 3 Tablespoons of butter and mix to coat all.  

Plate and sprinkle with grated parmesan cheese.

Now that is a perfect meal!  

"In order to create a little bit of confidence, start cooking with pasta.  Pasta is phenomenal.  Once you've cooked pasta properly for the first time it becomes second nature."

~ Gordon Ramsay

"Italians love their pasta l-o-n-g.  They love to twirl it on a fork and get a full bite.  A broken up pasta doesn't feel as good in your mouth as a nice rolled up forkful..."

~ Lidia Bastianich

Pork Loin Roast

416.  Our Easter Dinner was delightful with memorable flavors and feels.  I decided to roast a top loin of pork for our 8 guests.  

Pork is always a challenge when you use the top loin portion due to the small amount of marbled fat.  But, my process did produce a beautifully flavorful result.

The herbs I chose were Parsley, Sage, Rosemary and Thyme (sounds like a song;-) with 8 garlic cloves.

The butcher butterflied the piece for me and did a perfect job.

I chopped the herbs together and set them aside in a bowl.  Next I rubbed Grey Poupon Dijon mustard

into the meat and then the finely chopped garlic followed by the 2 /3rds of the herbs, salt and pepper.

Then rolling up and tying the roast, sprinkling the rest of the chopped herbs.   I cut it in half to fit into my roasting pan coated with oil.

I roasted at 400 degrees for 20 minutes then turned down the heat to 325 degrees till the meat registered 140 degrees, approximately an hour.

Once roasted, I saved the pan drippings and made a brown gravy with Kitchen Bouquet and cornstarch mixed with water.  The meat was a bit tough but the gravy added moisture to each bite.  

Notes to self would be to:  Pound meat with a tenderizer before adding flavorings.  This would help with the tenderness once roasted. And, to remove the covering from the roasting pan so the meat would brown or not cover at all.  

We all enjoyed ourselves and the meal was delicious

Simply put, it was a masterpiece!

"The greater danger for most of us lies not in setting our aim too high and falling short; but in setting our aim too low, and achieving our mark.

~Michelangelo

Mushroom Barley Soup

392.  Soup.  .  .

Satisfying.  Warming.  Nourishing.  Healthy.  

What comes to mind when you consider soup?

We all have our favorite and our go-to soup that comforts and fulfills our need.

This recipe, Mushroom Barley Soup, is so light, flavorful and delicious.

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The mushrooms were lovely and were perfect and the bay leaves I dried myself.

The steps are straight forward and simplistic.

If you would like to add more barley, carrots or mushrooms, adjust to your preference.
The beauty of this soup is not just the taste but the aroma.  With the combination of bay leaf, tarragon and mushrooms you will experience a beautiful meal.

 "I live on good soup, not on fine words."

~Moliere

"I'm a mushroom freak.  I make a mushroom soup where I use maybe six or seven varieties, not just portobello and shiitake, but dried porcini and morels."

~Itzhak Perlman

German Potato Salad

374.  My family tree is comprised of a percentage of German heritage on my mother's side.  Her mom was a culinary genius who prepared meals for hundreds of people, was a personal chef and just made amazing meals for her family of 5.  I'm grateful for this heritage, love of food preparation well honored and maintained.  So when you suggest foods from the hub of Europe where Germany lies in the center, that is what I know and love as food I grew up with.  Potatoes, cabbage, sausage, pickles, more potatoes, luncheon meats, fresh vegetables, homemade breads and pastries, soup stock and the list trails on.

This recipe for German Potato Salad was delicious and I wanted to pass it along.

Yukon Gold potatoes are always a great choice and they seem to bring a richer flavor and color to any recipe incorporated in.  It's a rich buttery taste.  The paprika also gives this salad a warm color and flavor.

Here is my recipe to save by selecting and dragging to your desktop or printing from your smart device.

The onions will wilt when you heat the potatoes but will still maintain their crunch.  Stir gently by using a spatula to go around the potatoes pulling up from the bottom.  The potatoes will want to stick together so lightly separate them apart as you stir.

German Potato Salad is a wonderful addition with chicken, pork or along side summer favorites like Brats or Sausages.  If you've never tasted this salad, I think it will be a unique surprise.  And become a great substitute for your family members who don't like mayonnaise in a salad.

"There is no sincerer love than the love of food."  ~ George Bernard Shaw

"Man sieht am Ende wohl, Wie man es loben soll."  

"The proof of the pudding is in the eating."  ~German proverbs

Marinated Cheese

331.  While searching for appetizers that were unique and tasty I came across this recipe for marinated cheese.  It can be served with toothpicks, crackers or crusty bread.  There are little bits of lemon zest, garlic, parsley, red pepper flakes and pepper corns.  I like to make it several hours before serving for the flavors to develop.

I found the recipe in a Better Homes and Garden Magazine from 2006 while tossing old issues.  

The recipe is simple, easy to follow and has flavor plus!

 Save this link the next time you are making appetizers and surprise your company.  It brings a smile to your face and will come alive on your palette.

"The early bird may get the worm, 

but its the second mouse that gets the cheese." 

- Jeremy Paxman

Drying Herbs

315.  My herb garden was ideal this year with beautiful plants and hardy growth.  Thyme, parsley, oregano, dill, rosemary, cilantro and chives to name a few.  To step outside and pinch off a few branches to add to my cooking is always a delight.
But once the cool air creeps in and plants slow their growth or frost stops them, you have to depend on grocery bought products.   So my solution is to dry the fresh and save them for cooking.  When there are more herbs than I can use on a daily basis, I will cut off bunches and secure them in bundles with a rubber band.  Then hang them in my kitchen to dry.  Or you could place them in a dehydrator or the oven on low temperature.  I find air drying them works best for me.

Once the herbs have become completely dried through I take them down and crush the leaves in a bowl.

Saving herbs by drying them may take time and effort but will save you money. And, in the long run you will see the difference in flavor.

"Remember that children, marriages, and flower gardens reflect the kind of care they get."

-H. Jackson Brown, Jr.