Tag Archives: pasta

Recipe Review: Giada’s Creamy Linguine with Lobster and Bacon

What do you think I do on my lunch breaks at the office? That’s right, I watch the Food Network. And if you haven’t already guessed it, my favorite Food Network Star is Giada De Laurentiis, who is my spirit animal as well. I’ve reviewed her restaurant and another recipe of hers, but it’s been awhile so I figured it’s time for another.

giada dance

My Patronus

Back during December, there was a “Holiday” episode of Giada at Home in which she cooked this Creamy Linguine with Lobster and Bacon.

Creamy Linguine with Lobster and Bacon 1

I can’t even.

I mean, hello, just listen to the name of the recipe. Watching it cooked on the screen was torture for my colleague friends and I. The sight of it inspired a deep need for it within us.

need

Said Johnny and friends to the pasta.

Still, I didn’t see what made it traditionally “Holidayish”. But when Valentine’s Day came around, I thought it would make the perfect V-Day dinner! In my mind, shellfish and pasta are staples for a special Valentine’s Day dinner, and the addition of bacon makes everything much more romantic.

valentine

Valentine’s Day = Food!

Of course, I am single – and Whole on My Own – and so is my mother and sister, so we had ourselves our own little fancy Valentine’s Dinner where we enjoyed this fantabulous recipe, along with a Kale and Roasted Beet Salad and some Prosecco.

After cooking the meal and taking my first twirl and bite, I knew it was a keeper. HOLY HELL PEOPLE!

the taste

My reaction after the first bite basically.

Tender sweet lobster, salty smoky bacon, delightful linguine noodles, rich tomato cream sauce, fresh herbs and peas, and of course, heavenly Parmesan cheese; this dish has everything going for it! All the flavors and textures play off each other perfectly. It is a luxurious and sensual dish. And though it sounds indulgent because of the cream and bacon, a moderate sized portion of this was actually just the right amount, no one felt weighed down or bloated, but perfectly satisfied. Remember people – moderation!

The recipe is pretty easy to follow. Giada has labeled the difficulty as “Intermediate”. That’s just because you do have to do quite a few things at once, and once you start there is no stopping, so you have to be prepared. Plus, if you buy a whole cooked lobster or two, you have to break open its shell which is no easy feat.

xena fight

Basically the effort it takes to break open lobster. Damn those spikes!

My advice is to do all the prep work before you start the cooking. Chop all the vegetables and herbs, have the tomato and cream measured out, have the lobster meat cut up into chunks and set aside in a bowl, and have everything readily assessable. This way, once you start, you’ve got everything you need to execute.

Ingredients for Creamy Linguine with Lobster and Bacon

Prepare everything ahead of time and lay it out.

I cut the ingredient portions in half because I was only cooking for 3 people while Giada originally intended the recipe for 6, but you could easily double this recipe or modify it for your friends and family as needed.

At any rate, you should absolutely 100% make this dish when you are feeling a little bit ritzy! Enjoy!

Also, here is a video of my lobster singing “Under the Sea”.

Easy Bolognese

I don’t know about you, but I don’t find anything as comforting as a bowl of pasta with a rich, hearty meat sauce (sorry vegetarians, I practice Meatless Monday and yoga, but I am Italian thru and thru). When I was growing up my mom often made pasta with Bolognese sauce when it was chilly outside. Curling up with that bowl of pasta and watching a good movie was simply the best…and it still is! Bolognese is something I now make on the regular during Fall and Winter. It’s inexpensive, simple, rustic, hearty, and it can actually be decently nutritious if you use grass-fed organic meat and control your portions.

Now, there are lots of Bolognese sauce recipes in the world and some of them can be slightly complicated and require hours of cooking, but my recipe for Bolognese is fantastically easy and rather quick! Serve with your favorite shape of pasta, on spaghetti squash, or even by itself in a bowl with some crusty bread. My Easy Bolognese will quickly make you feel like you’re dining in Tuscany! Buon Appetito!

Easy Bolognese

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 2 tablespoons crushed garlic
  • ½ lb ground beef (preferably grass-fed organic) (or substitute 1 lb Beyond Meat Beef Chunks!)
  • ½ lb ground pork (preferably grass-fed organic) (or skip if you use 1 lb Beyong Meat Beef Chunks!)
  • ½ cup red wine (preferably a chianti or darker)
  • 1 28 oz can crushed tomatoes
  • 1 tablespoon tomato paste
  • ¼ cup fresh flat leaf Italian parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 bay leaf
  • 1 pinch red pepper flakes
  • Salt & Pepper
  • ¼ Pecorino Romano Cheese

Directions:

Heat the oil in a large skillet over medium-high heat. Add the onions, season with a pinch of salt and pepper, and sauté for about 5 minutes until tender. Add the carrots, celery, and 1 tablespoon of the crushed garlic, season with an additional pinch of salt and pepper, and sauté for 3-4 minutes longer. Add the beef and pork. Using the back of a wooden spoon, break the meat up into small chunks, cook until the meat is browned and slightly caramelized, about 7-8 minutes. Pour in the red wine and cook until the meat absorbs the wine completely. Add the crushed tomatoes, tomato paste, remaining 1 tablespoon of garlic, half the parsley, the basil, the bay leaf, the red pepper flakes, a pinch more salt and pepper, and half of the pecorino cheese. Stir together. Allow to come to a simmer. Reduce the heat the medium-low and cook uncovered for 45 minutes to an hour until sauce is slightly thickened. Serve with the remaining pecorino and parsley. Enjoy!

Pro-tip: If you make pasta or spaghetti squash, toss the pasta or shredded squash with additional pecorino cheese and olive oil, then place into pasta bowls, and serve the Bolognese sauce over the top. Allow the guests to mix the sauce into the noodles or squash as they like on their own.

 

Pasta di Janet

Growing up, my mom made my family quite a bit of pasta for dinner, being herself a 2nd generation Italian-American; and it was glorious. I remember being in high school, coming home starving from various practices and rehearsals, only to be fulfilled by a bowl of one of my mother’s pasta dishes. This particular dish, which I have deemed Pasta di Janet (Pasta of Janet- my mother), became a staple in our home because of its general healthy ingredient contents and for its ease and simplicity.

This quick and flavorful pasta combines hot (Chicken) Italian Sausage, sweet and juicy cherry tomatoes, green and earthy broccoli/broccolini, fresh herbs, and of course, parmesan cheese. I fell in love with this pasta and often requested it for the dinner table. I now make it quite often when I am looking for a go-to meal. Already a decently healthy meal, I have made my own tweaks to my mother’s classic pasta (like switching from regular Italian sausage to chicken Italian sausage) to create a dish that is equally as nourishing as it is indulgent. Serve with a nice green salad and red wine and you are in for an Italian delight!

Pasta di Janet

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1 pound farfalle pasta
  • 1 pound hot Chicken Italian sausage, removed from casings
  • 2 small heads broccoli or 1 large package Italian broccolini
  • 2 pints cherry or grape tomatoes, halved
  • 2 tablespoons minced garlic
  • 1 pinch red pepper flakes
  • ¼ cup grated parmesan cheese
  • ¼ fresh Italian flat leaf parsley, chopped
  • 2 tablespoons fresh basil, julienned
  • 2 tablespoons extra virgin olive oil
  • Salt & Pepper

Directions:

Bring large pot of salted water to a boil. Heat a large pan or skillet or medium-high heat for 2 minutes. Add the sausage and break into small chunks with the back of a wooden spoon. Once the sausage is broken up, add the pasta to the water and allow to cook for 8-10 minutes until al dente.

Cook sausage until browned, about 5 minutes. Reduce heat to medium and add the tomatoes and garlic to the sausage. Cook 2-3 minutes until tomatoes soften. Meanwhile, add the broccoli or broccolini to the pasta water. Boil 2 minutes. Using a straining spoon, transfer the broccoli to the pan with the sausage and tomatoes. Stir to combine and season the mix with a pinch of salt and pepper each and red pepper flakes. Reduce heat to low and allow to continue cooking until pasta is done.

Drain the pasta, add to the pan on top of the veggies and sausage. Add the cheese and half the parsley. Toss till pasta is coated and all is well mixed. Serve into pasta bowls. Top with additional parmesan cheese and herbs and serve.

Giada Vegas – Restaurant Review

On August 18th, I had the immense pleasure of dining at Food Network star Giada De Laurentiis’s restaurant – Giada. Now, if you know me then you will know that I am a huge Giada fan. She is the chef I receive the most inspiration from for my cooking and it is her cookbooks that I turn to first when looking for guidance or a new recipe to try. I have even had the honor of meeting her at a book signing once – yes, she is that beautiful and yes, she is incredibly kind.

This love of Giada is shared by my amazing mother, Janet. We love to watch her shows on Food Network, make her recipes together, and most importantly – eat her recipes together! After Giada opened her Las Vegas restaurant at the Cromwell in the summer of 2014, my mom always said that if she could dine anywhere, she would love to try Giada Vegas.

Giada Mom and Me

August 18th is my mother’s birthday, and this year her birthday was one of special significance for a multitude of reasons. I wanted to do something out of the ordinary to celebrate her on this important birthday, so I surprised her with a trip to Las Vegas, a stay at Caesar’s Palace, and dinner reservations at Giada. I didn’t tell her where we were dining until right before dinner, and I loved seeing her face light up when I told her that we were going to finally try her top dining destination. Her birthday dinner could not have been better as our dining experience was one of the best either of us has ever had. Giada is a true treasure of restaurant.  Continue reading

Recipe Review: Giada De Laurentiis Linguine with Avocado and Arugula Pesto

With summertime going strong, I continue to make light and zesty pasta dishes for my family’s traditional Sunday Supper. There is just something about a bowl of pasta with bright flavors when the sun is shining and the air is warm. It just makes me feel like I am in the Mediterranean. A couple of years ago, I happened across a recipe for another summery pasta dish that was quite unconventional: Linguine with Avocado and Arugula Pesto.

This recipe comes to us via my favorite cook and culinary goddess, Giada De Laurentiis. Even though I find everything Giada does to be pure gold, I was quite skeptical when I first saw this recipe. How can avocado be in pesto and/or pasta? Of course, after I actually watched her make the dish, I could imagine how the flavors may work together, so I gave it a shot.

Continue reading

Summer Spaghetti

I write this on June 21, 2015, the Summer Solstice. It is a glorious warm and sunny day in Huntington Beach, CA that seems to foreshadow a luminous summer season ahead. As we dive into this summer, my foodie mind begins to think of foods that I should be making and eating to truly be able to taste this special season.

When I think of summer and food, I think of bright citrus flavors, fresh green herbs, seasonal vegetables like zucchini and summer squashes and plump cherry tomatoes, and succulent and lean seafood. And seeing as this particular day is a Sunday, I also think of pasta as it is traditional in my Italian-American family to have more Italian style dishes for traditional Sunday Supper. And so, today I combine all these flavors in one in my Summer Spaghetti.

This dish is very easy to make, requiring little effort, and is actually on the lighter side for a pasta dish which is perfect for summertime. Having this for dinner makes me feel like I am back in Italy on the Amalfi coast overlooking the blue Mediterranean while enjoying a delicious meal. I hope you can imagine the same as you enjoy this dish!

Summer Spaghetti

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 1 lb spaghetti
  • 1 1b shrimp (figure 4-5 shrimp per person), deveined and removed of their tails
  • 1 zucchini squash cut into ½ rounds, then cut in half
  • 1 summer squash cut into ½ rounds, then cut in half
  • 1 pint cherry tomatoes, halved
  • 1 teaspoon crushed garlic
  • Zest of 1 lemon
  • ½ cup lemon juice
  • ½ cup fresh chopped basil
  • ½ cup fresh chopped Italian parsley
  • 1/3 cup grated parmesan cheese
  • 1/3 cup olive oil
  • Pinch Red Pepper Flakes
  • Salt & Pepper

Directions:

Preheat the oven to 400°F.

Place the zucchini, squash, and tomatoes on a baking sheet. Drizzle with 2 tablespoons of the olive oil, and sprinkle with 1/2 teaspoon each of salt and pepper. Roast for 25-30 minutes, tossing once halfway through, until veggies are tender.

In the last 10 minutes of cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-9 minutes. (PROTIP: Throw a spaghetti noodle at the wall, if it sticks to the wall, it’s done!)

Place the shrimp in a small baking dish and toss with 1 tablespoon of the olive oil, the garlic, the red pepper flakes, and a ¼ teaspoon each of salt and pepper. Roast for 5 minutes until shrimp are pinkish orange.

In a large pasta bowl, whisk together the lemon zest, juice, remaining olive oil, ½ the basil and parsley, ¼ teaspoon of pepper, and ½ the parmesan cheese until well combined.

Drain the spaghetti and place in the bowl with the lemon mix. Add the additional parmesan and toss to coat. As you toss, the cheese will melt and toss the noodles! Add the veggies, shrimp, and remaining herbs. Toss until well mixed.

Garnish with additional parmesan cheese and herbs if desired. Enjoy!

 

 

Summer Spaghetti