(CHILI CHEESE) FRITO and BACON BRITTLE

I’m kind of a freak. Have you figured that out yet?

Yes? Good. Because you may need to put a little faith in me for this post.

Don’t even ask me where I got this idea.....it would probably take us down roads that are better left untraveled. Sometimes my mind works in mysterious....and moderately disturbing....ways.

I’m not even going to give this recipe and introduction....I really think its going to speak for itself.

Suffice it to say that this recipe goes along with the theme of last weekend for me, which was “finishing up old projects”, since this has been on my list for quite awhile. I honestly didn’t know how it was going to turn out, but in the end, it was a real people pleaser.

(CHILI CHEESE) FRITO and BACON BRITTLE
2c sugar
1c water
1/16 tsp. salt
2 tbsp. butter
1 1/2 c Chili Cheese Fritos
½ cup cooked, chopped bacon

Spread Fritos out on a piece of parchment paper that has been placed inside a 9x13 baking dish. Combine sugar, water, and salt in a large saucepan and stir until dissolved. Cover and boil for 3 minutes. Remove lid and cook until the syrup turns a rich caramel color (320 degrees F/Hard crack stage). Remove from heat and quickly stir in butter. Pour over Fritos and bacon.

Cool completely before breaking apart.

**NOTES: I more or less poured what was left in my bag of Fritos into the pan. In retrospect, I think 1 ½ cups would have been a better amount. As it was, there wasn’t quite enough sugar syrup to hold all the Fritos together. This treat is sweet...and salty....and smoky....and a little bit evil. The first bite was a little odd. But the next one really packed a punch. The third had me hooked.

Time to Make the Gelato!

A year. Truly...its been a YEAR.

That’s right, a year ago, the Ciao Bella Book of Gelato and Sorbetto was published and I got my greedy little hands on a copy just as fast as I could. And I was determined to make a new batch of gelato every week over the summer.

How many did I make?

ONE.

I know, I’m a terrible slacker, but really, it was probably the best decision for my waistline. Ciao Bella makes the most fabulous gelatos, and that is a commodity that is very hard to come by in this neck of the backwoods. So, when they released a cookbook, you know I jumped at the chance to make my own version at home. After all, I already had an ice cream maker.

What’s the point here? Oh yeah... I’m getting an early start this year.

I’ve had an idea brewing in my demented little mind for awhile now, but I am one of those people that just can’t eat cold foods like ice cream and gelato during the cold months. Can’t do it. Not even at birthday parties.

Did you know that it was warm enough yesterday to open up my house? I’m not sure what the temperature peaked at, but I even had my fig tree out on the deck, sunning itself for awhile. First day of Spring.....

Time to make the gelato!

Last summer, I was blessed with an enormous quantity of blackberries, brought to me by one of our dear friends, which I promptly proceeded to rinse and freeze in pie-size Ziploc bags. I had about sixteen of them in my freezer. I’ve only used a few of them up and, with summer looming, its time to get those moving into the rotation. First up, naturally, is gelato. Well, ok...sorbetto.

Ciao Bella’s Blackberry Cabernet Sorbetto is one of my favorite flavors, and I have been dying to make my own. Minus the Cabernet. Why? Because I had an idea I liked better.

See, at the Market on the Square (I know, I know, I should shut up about the place already, right? No!) they carry wines from several local vineyards; one of which being the Piasa Winery. (That’s PIE-uh-saw to those of you who aren’t from the area. The Piasa Bird is a mythical bird of legend that was supposedly described by Lewis & Clark, if I have my local history right. That’s debatable though, since I suck at history.)

But, I digress.

The lovely folks over at Piasa Winery make a Port. A CHOCOLATE-INFUSED port that has become my new best friend. I know you’ve got this one figured out already, right? Yep, I reduced an entire bottle of their Dreamcatcher Port (don’t stress, its only a half-size bottle) and substituted that for the Cabernet in Ciao Bella’s recipe.

Blackberries, Port, and CHOCOLATE. Really, I mean, how could that possibly be bad? It can’t. Only in the sense that it makes me want to eat it all....

So, I’m going to be a good girl and share. I froze the sorbetto into smaller containers and I delivered one to the good people over at Market on the Square for their own warm-weather pleasure.

Its like the old saying that I hold so dear.....

“I love cooking with wine....sometimes I even put it in the food.”

Blackberry Port Sorbetto

(adapted from the Ciao Bella Book of Gelato and Sorbetto)

6 cups blackberries

1 TB lemon juice

Simple syrup (about 1 ¼ cups)

½ cup reduced Dreamcatcher Port

Simmer a bottle of Dreamcatcher Port (about 1 ½ cups) over medium heat until it reduces to about ½ cup. Chill.

In a food processor, puree the blackberries and lemon juice until smooth.

Pour through a fine mesh sieve, pressing to release the juices and discarding the seeds. Chill.

Whisk together the port, berry puree, and simple syrup, then process in an ice cream maker according to the manufacturer’s instructions.

Spoon into containers and place in the freezer to firm up.

Once Upon a Time....

....In a land far, far away.... Ginny and I made this pasta.

I honestly can’t remember what brought this dish to our roster of culinary delights, except for maybe that it is a Jacques Pepin recipe and Ginny loves to watch Jacques. So, there, that’s probably it.

I have one thing to say about this pasta (okay, you got me, I definitely have more than ONE thing to say, but I’m making a point, so bear with me!).

DRAGON BREATH.

Notice the ingredients list....it calls for an entire CAN of anchovies. On top of that, you also end up using the oil they were packed in. Add garlic and this pasta packs a powerful punch! (say THAT five times fast!)

That being said...it was really, really good. I don’t remember any of the charming repartee from the kitchen that day, so I’m afraid I can’t tickle your funny bone today, but I can share with you one delish dish that you should definitely try the next time you’re in the mood for something really.....FRAGRANT.

Pungent?

Odiferous?

You get the point....but in a good way. It makes its own sauce, which clung to the fresh pasta that we used so that every little scrap of it was coated and not a drop got left on the plate. That’s my kind of pasta. Just don’t plan any dates around this meal....you know, unless you’re BOTH eating it....

Rigatoni with Lettuce and Eggplant

1 Eggplant

¾  pound Rigatoni

5-6 cloves garlic sliced

Pepper flake to taste

1 can anchovies with oil

Lettuce (Escarole or other lettuce) large bunch chopped roughly

Parmesan Cheese enough for in and garnish

Peel and dice the eggplant in 1inch dice and place on a lined baking sheet.  Drizzle with olie oil and sprinkle with salt and pepper.  Bake at 400 degrees for 15 minutes.

Start the pasta while the eggplant bakes.

In a large skillet place some olive oil and when shimmering add the garlic and pepper flake.  Cook till it is slightly golden and then add the lettuce. Turn the lettuce so that the garlic is on top of the lettuce to prevent burning.  Add the oil from the anchovies and chop the anchovies and sprinkle into the skillet.  Cover the pan and let the lettuce wilt. Turn the burner down to medium low.  The anchovy will melt into the sauce and you won’t really have pieces of anchovy.

Remove the eggplant from the oven and add it to the skillet, tossing to coat.

Drain the pasta reserving some of the water if needed for the sauce. Add the pasta to the skillet and toss.  Add Parmesan to taste.  You will not need to add salt to this, the anchovies and cheese should provide enough salt. 

This is my submission to Presto Pasta Nights this week, hosted by Claire at Chez Cayenne.

Egg Noodles....They Aren't Just for Soup Anymore

I have a habit of picking up ingredients that interest me, and then hoarding them in my pantry, never to be seen again.

Do you do this?

Am I the only one?

I am constantly finding random ingredients in my pantry that I had forgotten about, and generally, they go right back in, because I don’t have any ideas of what to do with them.

Specialty Pastas, Sauces, Condiments, etc. They all fit in this category.

Not long ago, I bought a package of Oakland Egg Noodles at The Market On The Square in Carlinville, because they came highly recommended by a co-worker. Admittedly, I normally throw egg noodles in a pot of soup.... or maybe a batch of chicken and noodles... but not much else.
I mean, that’s what they are FOR, right?

Right. And wrong.

While chatting up the owners of the Market, I learned that Nathan stir fries his noodles. Well, duh, of COURSE! My all time favorite Thai dish, Pad Sei Yew, is a mélange of chicken, spicy sauce, and rich, thick eggy noodles. Genius!

While rattling around this house this weekend, cleaning for Ty’s birthday party, I began cleaning out the fridge and pulled out a bunch of veggies that needed to be used. Some carrots, scallions, and a bunch of snow peas. Throw in some chicken and noodles and that was a satisfying lunch just waiting to happen!

Five Spice Chicken and Noodle Stir Fry
1/3 cup honey
3 TB soy sauce
1 TB Ginger
2 TB mirin
1-2 TB sriracha
1 TB orange juice concentrate
1-2 tsp five spice powder
1 tsp sesame oil
1 TB minced garlic

Boil water for noodles and start them cooking while preparing the stir fry. (only cook them about half way)
Mix marinade ingredients together and let chicken marinate at least a half hour.
Quickly stir fry the marinated chicken pieces until almost done.

Add in your vegetables, and stir fry another minute, then add in remaining marinade and cooked noodles and cook another minute to finish cooking the chicken and marinade.

Top with cilantro and serve.

**Notes: the noodles add great texture to the stir fry as well as make it more filling for those of us who can’t live on veggies alone! Letting the noodles finish cooking with the marinade helps them soak up a bunch of the yummy flavor of the five spice and sesame.

This is my submission for Presto Pasta Nights #205, hosted by Debbi Does Dinner

Sweet Tart Martini

About a year ago, I ran across a recipe for a pretty little cocktail called a Sweet Tart Martini. I quickly tucked the recipe away, with plans to shake it up at a later date. The sticking point on this one was that it called for a specialty liqueur that I had a hard time finding, and when I did, I couldn't justify paying the price for a bottle of it when I didn't even know what it tasted like.

Well, fear not, my bloggy friends!

For my recent birthday, I received a gift card to my favorite liquor store in the nearest real city, and it just so happened that it was in the perfect amount to buy this bottle. Normally, I wouldn't have paid the money out of my own pocket for something like this, but hey, when its money you didn't have to begin with? Why not!

Happy Birthday to me, right?

You betcha.

So, while Ginny was visiting last weekend, we made a batch (ok, three batches) of these luscious little cocktails. You know... until we ran out of triple sec.... or we probably would have made more. I am not normally a martini drinker, but these weren't what I would call a typical martini. Sweet.... and tart! We did add a little more lime juice to amp up the "tart" factor. This little drinky-drink went down smooth and left me wanting another. And another. And now I have a whole bottle of the stuff, so I guess I better go buy some more triple sec!

Sweet Tart Martini
1.5 oz. X-Rated fusion

1.5 oz. Triple Sec
1.5 oz. cranberry juice
splash of pineapple juice
squeeze of lime

Combine ingredients in a cocktail shaker with ice. Shake and pour.

Lamb Chops with Balsamic Pomegranate Sauce

There are times when I think something is just meant to be.

There are signs.

It is FATE.

Fate intervened recently when I was leisurely (yes, I said “leisurely” because I did not have my child with me and was enjoying some pure, unadulterated shopping ALONE time) browsing the ethnic food section at my favorite mega-mart, and I discovered a bottle of Pomegranate Sauce (fortunately those two words were in English because the rest of the bottle was covered in foreign looking symbols...). It was more than I would usually pay for a condiment, but I splurged.

Later that week, when planning our visit, Ginny called me from Sam’s.

“Hey, you want to make lamb chops?”

Well, color me HAPPY!

Lamb chops? Seriously? Do you have ANY idea how rarely lamb makes an appearance in my shopping routine?

Naturally, I did a little bloggy research (also known as running a search on Tastespotting) and discovered that the idea of combining pomegranate and lamb really appealed to me.

How convenient.

Ginny arrived, as planned, with a lovely little package of the tiniest lamb chops I have ever seen. They just made me start singing in my head, “Ohhhh Lambs Eat Oats and Does Eat Oats, and Little Lambs Eat Ivy....”

Yes, I know, I have issues.

This recipe is so simple, its barely a recipe. I suppose if I hadn’t found the sauce, I could have reduced some pomegranate juice and built on it from there, but, lucky me, FATE was on my side.

Lamb Chops with Balsamic Pomegranate Sauce
Season your lamb chops with salt and pepper on all sides.

Sear the chops in a hot skillet on all sides, and cook until medium to medium rare.

Mix together 1 TB good balsamic vinegar and 3 TB prepared pomegranate sauce.

Drizzle sauce over lamb chops.... and revel in it.

We served these precious little gems with some polenta. They were so tiny it was not unlike eating chicken wings, about a bite of meat on either side of the T-bone.

Luscious.

So, if fate should shine down on you, and you find lamb chops and pomegranate sauce all in the same week....don’t question it, just cook it.

Arancini di Riso for I Heart Cooking Clubs

I am going to miss cooking with Giada.


Wait, what the hell am I saying? I’m not going to quit cooking with Giada! I’m just going to have to add another chef to my roster of dishes to try. And that won’t be hard, because the choices we are voting on for the next chef over at I Heart Cooking Clubs is full of winners (I admit, I’m rooting for anyone BUT Bobby Flay). Personally, I am a big fan of Rick Bayless, so I think you can see where MY vote lies....

This week’s theme for I Heart Cooking Clubs is Potluck, which is designed to give us the opportunity to try recipes that we have been drooling over but just haven’t quite fit any of the recent themes. The only hard part about that concept for me, is narrowing it down. There are still SO many recipes I want to try, but fate helped me make my decision this week.

While Ginny was visiting this weekend, we made a batch of Creamy Leek Risotto from the Silver Spoon cookbook that is one of our personal favorites. Granted, it is not the Mushroom and Peas Risotto that Giada’s recipe calls for, but I suspect she’ll forgive me since I’ve seen multiple versions of her recipe. You know, that and the fact that I’m allergic to mushrooms.

If you’ve never had arancini, these can be made any number of ways, and it a great way to use up leftovers. The creamy leek risotto is wonderful for this because it stays very moist in the center while the outside fries up to a nice, crispy shell. Serve your arancini with a dish of marinara or alfredo sauce for dipping. These are terrific as an appetizer, or, if you’re me, a main dish on a night when you are already deep-frying something for the hubby.

Arancini di Riso

• Vegetable oil, for deep-frying
• 2 large eggs, beaten to blend
• 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
• 1/2 cup grated Parmesan
• 1 1/2 cups dried Italian-style bread crumbs
• 2 ounces mozzarella, cut into 1/2-inch cubes (my risotto is creamy enough, I didn’t use the mozzarella)
• Salt

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Just look at the beautiful creamy center on these!

Be careful – these puppies are going to be HOT in the center! They are so worth it, though. Arancini are one of the reasons I make risotto....just for the leftovers!

This is my submission to the I Heart Cooking Clubs Potluck this week!