Lemon Cream Sauce-The Sauce To Save Us All

Okay, time for a confession. I have been making a lot of pasta, and I mean a lot of pasta! See?!

Okay, just so you know I have basil and regular angel hair pasta, basil flecked fettuccine, basil pureed fettuccine, and standard fettuccine in the pasta basket. Not to mention all the dried pasta in my cupboard that stands ready to join the culinary battle at a moments notice.

Making all of this pasta has been so much fun and I've enjoyed it immensely. Besides, you can never have too much pasta in the house in my opinion. Best part is that you can decorate your kitchen if you put the pasta in some tall glass storage containers and place them strategically throughout your kitchen. It is a great way to appear as though you have been slaving away in the kitchen for hours when you can get the same accolades for only 30 minutes of work. Who doesn't love that idea, right? Anyway, I digress, so back to my confession. I have so much in my head that I want to say about pasta and pasta making, but figuring out how to write about all of it has been tough. It has slowed my pasta progress down a bit. But, I charge on to keep the blog rockin'. So, at this point we have covered most things about basic homemade pasta, but we are missing one big element.

Sauce. That's right, pasta sauce.

Sauce really makes the pasta special and it can really make or break the dish.  Granted, I could eat pasta with butter, olive oil, garlic, salt, pepper, and freshly grated parmesan all day long. Or, you can always break out my bolognese recipe by clicking here. However, I love that making pasta sauce is only limited by your imagination. Let's face it, sometimes our imaginations aren't enough and we need help.

So, for some additional inspiration I began to scour the internet looking for a fun option for a sauce. Honestly, I wasn't even inspired by what the internet had to offer. For some reason it seemed like all the sauce options were the same.  I knew that I wanted a sauce that had a cream component, but I didn't want standard Alfredo sauce. Also, I had some mushrooms  that I wanted to incorporate as well. The only other thing I wanted was to have some acidity in the dish by adding lemon or lime in some way. So, I settled on a sauce that was a combination of Marsala sauce and Piccata sauce. Marsala typically includes onions, garlic, herbs, mushrooms, heavy cream, oil or butter, and Marsala wine. Piccata, which refers to a cooking method more than a sauce itself, but generally is associated with lemon juice, white wine, garlic, and finished with a little butter. However, I don't generally have Marsala around and I want to use what ingredients I have around the house. You will notice I just combined the elements of both sauces that I wanted and made it my own.

 So, I decided to saute some mushrooms, add a little roasted garlic, and some lemon zest. Then, I hit that with a little white wine until the alcohol cooked off, seasoned it with some salt and pepper, and at the last second tossed in a splash of half and half to reduce for a minute or two. I had no idea what the sauce would be like since I was making it up on the fly, but it was absolutely perfect for the pasta! The sauce was rich from the half and half, a little tangy with the lemon zest and wine, there was a touch of sweetness from the roasted garlic, and some earthiness from the mushrooms that provided a little texture.

Lemon Cream Sauce:

1 c button mushrooms
2 tsp roasted garlic
2 tsp grated lemon zest
1/2 c white wine
3 tablespoons half & half or heavy cream
salt and pepper to taste

Saute button mushrooms at medium high heat in a tablespoon of olive oil until mushrooms begin to brown. Saute the mushrooms in small batches and don't over crowd the pan, otherwise you won't get any color on the mushrooms. After a couple of minutes turn heat down to medium and add in two teaspoons roasted garlic. Stir the garlic around and let that cook for a minute or two. Toss in two teaspoons fresh grated lemon zest, salt and pepper, add about 1/2 cup of white wine, and reduce until wine is mostly cooked off and gone in the pan. Make sure to cook with wine you would drink because you will be concentrating those flavors. Finally, add 3 tablespoons of half and half or heavy cream, stir, and cook another minute. Serve with your favorite pasta and garnish with fresh grated parmesan cheese. I actually tossed the noodles directly into the pan with the sauce so the noodles can absorb all those flavors and every bit of sauce.

Note: If the mushrooms absorb all the olive oil in the pan, don't worry, you can just add a little more. Or if you really want to get your mushrooms brown, just leave the oil out, and turn down the temperature on the stove, and stir frequently to keep the mushrooms from burning. 

Seriously, this is one of the best sauces I have made! I could eat it with anything! Well, maybe not breakfast, but I could make a case for any other meal of the day. You find yourself wanting to come back again and again for more. I can't imagine what else you could want out of a sauce. I know you will feel the same too!

By the way, you could just spoon this over some grilled chicken, pork or fish. Just in case you wanted to think outside the box. You can't go wrong. I promise!





Enjoy!

Summer Guide to Salsa

We can all agree that one of the quintessential things to have during the summer is salsa, right? Granted, there are a million variations of salsa that you can make and create really easily. Some of the classics are mango, pineapple, peach, green chili, and that just scratches the surface. Salsa is so easy that you can have homemade salsa in about 5 minutes! Not only that, but chances are you have everything you need to make the salsa at home already. That means you don't even have to leave the house and drive from store to store to find the ingredients you need. I am all about simplicity and making sure the ingredients you use can be found anywhere.

So, the only question is how much time do you want to spend making your salsa? You can either dice and chop the salsa by hand and that only adds about 5 more minutes--still quicker than going to your local Speed-O-Mart. Or, you can throw it all the ingredients in a blender or food processor. It is really that simple. They are both perfect choices, but some people like their salsa a little more chunky, so maybe making the salsa by hand is a better way to go. Maybe you have some guests who like their salsa a bit more broken down, then blender salsa might be your answer. If you have someone who doesn't care, well, do whatever gives you more time to enjoy the best part, eating. Honestly, some days I like to make it by hand because it keeps some of my knife skills, well, sharp. But, if you are trying to minimize adding that "special human touch" to your salsa, then blender or food processor salsa should be your final answer.

Ready to go? Let's do this!


Basic Salsa

 NOTE: Once you have handled the jalapeno or any spicy pepper, wash your hands right away!! However, more importantly, do NOT touch your eyes, nose, mouth or any other sensitive skin as the oil from the jalapeno stays on your skin even after you have used soap!! The oils will cause burning and it is very unpleasant!! Sorry for the bold, underlining, italics, and caps, but I can't stress this point enough about the jalapeno. I have done it and take my advice, it is very unpleasant. If you want to totally reduce the risk of the getting the oils on your hands, then grab a pair of latex gloves, clean dish scrubbing gloves or anything else that provides a barrier between the pepper's oil and your skin. Make sure you discard the gloves right away and wash your hands still in case you get any on your skin while you are taking the gloves off.

This recipe is the same for both being done by hand and thrown in the blender. I will include instructions for both.

4 ripe vine tomatoes
3 cloves of garlic
1 tablespoons red onion
1/2 of a jalapeno
2 tablespoons cilantro
4 teaspoons lime juice
1 tablespoon olive oil
Salt and pepper to taste

Hand cut salsa:

Dice first five ingredients, throw into bowl, add remaining ingredients, season with salt and pepper, stir, and adjust accordingly.


Blender or Food Processor Salsa:

Okay, cut the onion and jalapeno into pieces about the size of postage stamps or a little smaller. The real heat from the jalapeno is in the seeds and the white ribbing, so scrape that out with a spoon to tame the spice from the jalapeno. Again, be mindful of oils from the jalapeno as it can linger on your skin longer than you think.
Peel the garlic cloves, and cut them in half.
Throw the garlic, onion, and jalapeno into your blender/processor with the olive oil to allow the ingredients to move around the blade. Pulse or chop on low speed until have those ingredients are chopped finely. You can scrape down the bowl if ingredients are getting stuck on the side of the container or add a little lime juice to help as well.
Cut tops off tomatoes and cut them into quarters, add a few quarters at a time until they are broken down. Don't worry if they are super chunky now, you just want to be able to add the remaining tomatoes. Continue until all tomatoes are broken down, but pretty chunky.
Add cilantro and a pinch of salt and pepper. Pulse or process till you have reached your desired consistency.
Season with salt, pepper, or a little lime juice as needed.

If you are just using this for chips, you can add a little less salt since most chips have a good bit of salt on them. But, if you feel like the salsa needs more, then go ahead and add it.

That's it! You are done!

 I promise even with all these little steps the salsa comes together very quickly. If you want to add more spice or anything else, go for it! As I've said, this a stock salsa, that you can customize any way you want.

If you are looking for something to go with this to wet your whistle, may I suggest a cold beer, a nice margarita, or for a responsible Friday night, some good quality tequila would be just fine. Make sure you have a driver, a friend, have turned in your keys or you have a place to stay for the night so you can really enjoy the evening the right way.

As I was finishing up this post, I was inspired to make one last salsa variation that I had to try and share!

Roasted Pineapple Salsa:

1 medium ripe pineapple, peeled and sliced into rounds
2 quarters of a red onion
1 whole medium sized jalapeno

Slice pineapple into rounds, quarter a red onion, and throw a whole jalapeno on the grill until they become caramelized, charred and have softened up a little bit. I would say this will take about 15 minutes total. Keep an eye on the pineapple so it doesn't get burnt and bitter.

 

After you have achieved charry goodness, chop the pineapple and red onion up to your desired consistency, and toss into a bowl. Treat the jalapeno like we do roasted red peppers. Throw it in a bowl, cover with plastic wrap, and steam until you can peel the skin off the pepper. If you don't mind the heat, leave the seeds and ribs, cut the pepper into a small dice, and mix with the pineapple and onions. Otherwise, you can scoop out the seeds and ribs to remove any lingering heat that may be left in the pepper. Season with salt and pepper, add a few teaspoons of olive oil, stir, and you are done! Serve with chips, fish or as a salad or burger topper. Again, you could use it for so much more! The pineapple is sweet, a little charred, but pairs perfect with the red onion that still has a little bite, and the jalapeno provides a very subtle, gentle heat.

 Here is the finished product!! Give this a try!

 

You won't be disappointed!

Breaking Ground with Coffee

Your alarm goes off and it is time to start your day. Many of us start the day thinking about what to wear, why did we get out of bed, all the errands we have to run, and hoping to have enough time to enjoy a shower. However, I would be willing to bet for the majority of humanity, we start with the morning with a hot cup of coffee. It is the the fuel that feeds our busy lives from morning until night.You want to know what I think about when I think about coffee? I think about dinner. That's right, dinner. It is no secret that coffee can be used in a number of ways when it comes to all things edible. Coffee can be used for every square of your day in all kinds of ways.

My favorite way to use coffee, besides drinking it, is to add another level of earthy richness to a dry rub for fish, pork, chicken, steak, and vegetables. Yes, it will work on any of those things and provide wonderful body to any dish you are making. We have talked about dry rubs before on this blog, but I just wanted to give you a fresh take on what you could do if you were feeling inspired. Besides, inspiration is often the best time to be in the kitchen. So, always take those opportunities if you have them.

So, what could you put in your multipurpose coffee rub? Well, perhaps this will give you a few ideas.

Salt, fresh ground pepper, dried thyme, paprika, coffee grounds, onion powder, garlic powder, brown sugar, chili powder.

That is it! Mix it up and you are done!

 

In this photo notice that I haven't gotten all the coffee incorporated, otherwise it would look like this.

 

That is all that it takes. I do have a few little lumps from the brown sugar, but don't worry because that will break up by the time you have finished the dish.



Here is an example of how you could use it on some tri-tip that I barbecued the other night.

Yes, it gives that beautiful dark color and a very unique flavor. Just be careful because this combo with the coffee, brown sugar, and paprika can turn dark very quick.  Just make sure you are keeping an eye on it!

Coffee Rub:
 Note: Make sure to taste and adjust as needed often. You may find you want more garlic, less spice or want to make some other adjustments. This is just a base recipe for what I like to use in my coffee rub. If you are unsure about the amounts, try cutting the recipe in half or omitting what you don't want until you are sure about what flavors work for you.

1 tablespoon kosher salt
1 tablespoon coffee grounds (I'm using Seattle's Best Medium Blend #3, but use what you like.)
1-2 teaspoons fresh ground pepper
1 teaspoon dried thyme
2 teaspoons paprika
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
4 teaspoons of brown sugar

 Mix all ingredients until combined. Transfer to container of your choice and use as desired.
 

Still want to do more? Don't let me stop you, just add a pinch to your chili or your favorite ice cream.

 Just do it!

Go! Enjoy!

The Beauty of Carmel-Not Car-A-mel

Carmel, CA. Home to amazing restaurants, stunning wines, fabulous beaches, world famous golf courses, and a city studded with classic history.

Food:

If you are looking for amazing food, check out the restaurant at the Cypress Inn in Carmel, CA. They have an amazing selection of food, but nothing seemed as interesting as the Chicken Piccata.  This is typically chicken that has been pounded thin, sauteed until crispy and golden brown, and finished with a lemon sauce containing lemon, wine, and capers. We had this at the Cypress Inn and it was finished with some wild rice, green beans, carrots, and pickled capers

This was very well done and super tasty. The chicken was moist and crispy, the lemon sauce had a little bit of acidity with a smooth finish, and capers that provided some bitter and spicy notes. I have made this before and plan on making it for you guys very soon!


Wine:

Looking for amazing wine? There are a ton of vineyards and tasting rooms in Carmel, but Figge Wines has to be one of the best. They had some amazing Pinot Grigios and Pinot Noirs, and the staff was amazing and friendly.

Olive Oil and Balsamic Vinegar:

This was one of my favorite places in Carmel and it offered two of my favorite things, olive oil and balsamic vinegar. Okay, I must admit, I was so excited that I forgot to take pictures. The reason I forgot was because I was so busy staring at about 15 different types of olive oil and 20 types of balsamic vinegar. I am not kidding, this was an incredible stop! All different kinds of oils and vinegars, with all the products aged and imported from Italy. I could have spent the entire day just tasting the available inventory -- oh, and it didn't hurt they had a wine bar as well if you wanted to do that as well. Just as we were leaving there was a large group of people coming in to taste. This was a really cool place and well worth a visit.


The View:

Alright, this is the what makes Carmel so amazing in my opinion. The beaches are stunning and the color of the ocean rivals that of Hawaii, in my opinion. Truthfully,  I think this picture pretty well says it all.

Go to Carmel. I had an amazing time and you will too! I promise!

Look for more on my recent travels and food adventures coming soon!

Triumphant Return

Hello! I am back from my amazing trip full of so much food and adventure! I can't wait to share some of the things I have made, tasted, and eaten. It is going to be epic! Here are some of the things that I will be covering in some of my upcoming blog posts. We will be talking about paella, spanish tortillas, the craziest beef burger that will blow your mind and was homemade! Believe me, we aren't done there. There are more food adventures to follow!

Stay tuned! The writing barrage has just begun!

Hello Fom The Road!

Greetings from the Bay Area!! It has been an awesome trip so far! I can't begin to tell you about the food that I've eaten and made over the last few days! It has been quite the variety. Here is a quick update on some of the things I have eaten. Trust me there is plenty more to come.

I had some perfect Chicken Piccatta from an amazing hotel and restaurant in Carmel, CA. Piccatta is a lightly sauteed chicken with a lemon sauce that has capers and wine as the base of the sauce. Seriously, if you can find this, make it now! It is so good!!

Homemade Spanish Tortilla which is a lot like a quiche, but the application is much simpler. You can flavor it with anything! It is so quick to make. You can use it for any meal and it can be on the table in 20 minutes.

Some lamb and beef gyros from a local Mediterranean hotspot with taztizki( a yogurt sauce with cucumber and lemon) and home made pestos that are to die for! So good! I'm hungry just thinking about it!

This is just beginning of the list of some of the great food on this trip. I look forward to sharing mor with you as the trip continues.

Oh, in case you are wondering where the photos are....well, turns out that I am being thwarted by technology. Sad, right? The technology I am using is only allowing me to limp along, but I won't be able to correct it until I return to homebase. I know, sad, but think about all the photos that will be waiting to make their blog debut.

Stay tuned! This adventure continues!!

Pasta Possibilities

I've been working diligently to write an awesome pasta post for the last few days. However, between getting ready for my trip and my excitement, I haven't been able to complete that post. The struggles of being a home cook and a blogger, huh?

Instead, here is the shortish version of some of the pastas I have been making. Ready? Let's go!




First up is the classic fettuccine.

For me, fettuccine is always my first choice. I love fettuccine! It holds up to most sauces, has a great texture, and is the easiest to make, in my opinion.


Bath time for our faithful fettuccine.

Pasta Perfection.

I just dressed this with a little olive oil, salt, pepper, butter, and a little fresh parmesan cheese. Although it seems simple, it is a perfect balance of flavors.






Looking for a different twist? I did two variations on basil fettuccine. This first application I actually rolled the whole basil leaves into the dough. I did use my hand crank pasta roller to achieve this look. Notice the fettuccine has a green hue and you can see the specks of basil throughout.

Pretty cool, right?


After a couple of minutes in a pasta hot springs, you end up with this cooked pasta featured below.

Below is a completed dish using this basil pasta with a mushroom lemon cream sauce I created on the fly. It was so darn good! I will be sure to share the recipe for this sauce very soon as I am still making sure the measurements are sound.

Finally, I made basil fettuccine where the basil has been pureed, the liquid has been incorporated into the pasta dough, and turns the dough green.

 Here is a look at the dough.

You can see the dough is green through and through in the photo above. It doesn't really impact the flavor, but it has more to do with how the dough looks. You might notice the very subtle flavor of basil, but it won't be overpowering in any way.


 Okay, are you green with envy for this basil fettuccine? As you can see, it really looks spectacular and is darn tasty to boot.

I chose to toss the pasta in some olive oil, salt, pepper, butter, and fresh parmesan cheese. I think for any fresh pasta having a simple sauce allows you to make sure your noodles are cooked and taste good. Otherwise, you run the risk of making a great tomato or cream based sauce to go with your noodles, but the pasta aren't right and you may have to scrap your sauce. Just keep this in mind as you settle in with making pasta.

Note: This method does have some drawbacks. This was actually my second attempt at making the pasta look like this. The first try.....well, lets just say the color of the dough wasn't appealing at all. Remember how I talked about the color of one of my test batches of my roasted red pepper sauce that didn't work out?  Yeah, the color was something like that.......okay, moving on! Since I am still testing this recipe, I am not going to put it up on the blog just yet.  I am hopeful this recipe will be ready to debut soon. Keep in mind, you can make pasta out of beets, sweet potato, spinach, carrot, and so much more! Yes, you can make it all from home!! 

Well, I'm off to pack from my trip! Stay tuned for updates from the road!


Enjoy!