Smoked Ham and Peas Fettuchine

Dinner 10.01.2012: Smoked Ham and Peas Fettuchine

Smoked Ham and Peas Fettuchine

Smoked Ham and Peas Fettuchine (olive oil, 1/4 onion small dice, kosher salt, ~1/2 cup chicken stock, ~3/4 cup heavy cream, black pepper, lemon zest, smoked ham, green peas, chopped parsley) - sweat onion in a little olive oil and salt until starting to soften. Add chicken stock, reduce. Add heavy cream, reduce. Season with black pepper and lemon zest. Add ham; stir to heat through. Adjust seasoning. Add peas and chopped parsley. Toss with al-dente Fettuchine
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Capicola and Melted Tomatoes Spaghetti

Dinner 10.31.2012: Capicola and Melted Tomatoes Spaghetti

Capicola and Melted Tomatoes Spaghetti

This is such a perfect sauce. It combines the sweetness of the tomatoes with the savoriness of the capicola. You can also use prosciutto or salami if you don't have capicola on hand.
Melted Tomatoes (olive oil, cherry tomatoes (halved) or diced tomatoes, kosher salt, dried oregano) - cook on low heat until desired consistency has been reached.

Capicola and Melted Tomatoes Sauce (olive oil, onion small dice, minced garlic, chicken stock, chopped capicola, melted tomatoes, black pepper, grated parmesan, chopped parsley) - toss with al-dente spaghetti.

Capicola and Melted Tomatoes Spaghetti

Capicola and Melted Tomatoes Spaghetti

Butternut Squash Sauce Linguine and Brussels Sprouts with Bacon

Dinner 10.30.2012: Butternut Squash Sauce Linguine and Brussels Sprouts with Bacon

Butternut Squash Sauce Linguine and Brussels Sprouts with Bacon

Butternut Squash Sauce (roasted butternut squash, water, kosher salt, pepper, creme fraiche or heavy cream, nutmeg) - combine roasted butternut squash and water in a blender or food processor until smooth. Add more water if needed. Season with salt and pepper. Transfer to a small saucepan, gently heat and stir in creme fraiche or heavy cream. Add nutmeg and adjust seasoning. Spoon over al-dente linguine.

Brussels Sprouts with Bacon (olive oil, chopped bacon with most fat removed, thinly sliced brussels sprouts, kosher salt, pepper) - render copped bacon with a little olive oil in a non-stick pan until starting to crisp. Pour off excess bacon fat and wipe out pan with a paper towel to remove most bacon fat. Add a little olive oil to pan and add sliced brussels sprouts to the bacon. Season with a little kosher salt and pepper. Sauté until brussels sprouts starting to brown stirring frequently. Reduce heat to low, put a lid on the pan and steam until tender. Add a little chicken stock or water if too dry. Adjust seasoning and serve.

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Lemon Pepper) - season fillets with salt and lemon pepper. Sear skin side up in nonstick pan with a little olive or grape seed oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven.

Cinnamon and Ginger Roasted Carrots and Apples

Dinner 10.24.2012: Cinnamon and Ginger Roasted Carrots and Apples

Cinnamon and Ginger Roasted Carrots and Apples

Cinnamon and Ginger Roasted Carrots and Apples (olive oil, peel and roll-cut carrots, peel and slice apples about the same size a s carrots, kosher salt, ground cinnamon, ground ginger, brown sugar, little orange juice optional) - sauté carrots in a non-stick pan with a little olive oil until starting to brown. All apples, leason with salt, ginger and cinnamon; add 2 Tbs orange juice, toss and roast @ 375F until tender (about 20 minutes).

Fennel and Turkey Sausage Penne

Dinner 10.23.2012: Fennel and Turkey Sausage Penne

Fennel and Turkey Sausage Penne

Fennel and Turkey Sausage Penne

Turkey Sausage (3/4 lb ground turkey seasoned with, kosher salt, pepper, ground fennel seed, 2 minced cloves of garlic, 1/2 Tbs chili powder, 1/2 Tbs paprika) - mix ingredients with spoon so the mixture stays xxx. Cook in a non-stick pan with a little olive oil until starting to brown and cooked through.

Fennel-Marinara Sauce (olive oil, 1 small-med fennel bulb thinly sliced, kosher salt, 1 cup chicken stock, 1 cup marinara sauce, little sugar, grated parmesan cheese, chopped parsley) - in a stainless sauce pan sauté sliced fennel in a little olive oil until starting to brown. Season with a little salt. Add chicken stock and reduce about 1/4. Add marinara and gently simmer for 5-10 minutes. Add cooked turkey sausage and heat through. Season to taste with kosher salt and sugar. Sauce should not be too thick - pasta will absorb quite a bit of the liquid - add starchy pasta water if needed. Add al-dente pasta, toss, add grated parmesan, toss, serve and garnish with parmesan and chopped parsley.

Penne (8oz = 2 servings) - cooked al-dente in salted water. Reserve 1 cup of starchy pasta water to think sauce if needed. Strain pasta and toss with sauce.