Penne with Broccoli Rabe Pesto and Turkey Sausage

Italian food makes me go weak in the knees.... and what better than a swoon worthy bowl of delicious pasta that has an entire serving of veggies in it!? 

Pesto traditionally consists of basil, garlic, pine nuts, parmesan cheese, and olive oil. 

For this flavor packed version I substituted the basil for some peppery broccoli rabe, kept the rest of the ingredients the same,  and ended up with a delicious, nutritious, meal.

Ingredients:
1 bunch broccoli rabe, tough stems removed
1/3 cup toasted pine nuts
1/3 cup freshly grated parmesan
1/3 cup olive oil, plus 1 tbsp
2 cloves garlic
1 pound turkey sausage, sliced 3/4 inch thick
1 pound whole wheat penne
Salt and pepper

Method:
Bring a large pot of salted water to a boil. Cut stems off of broccoli and blanch until tender, about one minute. Remove broccoli and place in an ice bath until cool. Reserve the cooking water.

Place broccoli, pine nuts, garlic, and parmesan in a food processor and pulse until coarsely chopped. Add olive oil and continue pulsing until pesto is smooth. Season with salt and pepper.... and red pepper flakes if you would like a little spice.

Note: To toast the pine nuts, just heat them in a pan over medium heat until they begin to turn golden brown. Kepp a close eye because they burn fast!

Heat 1 tablespoon olive oil in a skillet over medium heat. Brown sausage until cooked through. While you are cooking the sausage, return the reserved cooking water to a boil and cook pasta according to package directions. I almost always use fresh pasta.... it tastes so much better and cooks in 2-3 minutes! You can purchase it at your local market.

Drain pasta, reserving 1 cup of water. Toss pasta, sausage, and pesto together gradually adding the reserved water until you get a creamy consistency. Serve with parmesan cheese.

Best Foreign Cocktail.

And the Oscar goes to.....

The Moscow Mule.

Happy Academy Awards Day! 

If you live in Hollywood..... happy traffic Sucks because of all of these road closures and tourists day.


After a morning of flea market antique hunting for wedding swag and braving the nasty oscar traffic I have given myself permission for a 2pm cocktail. My life is rough.... I know.

I was introduced to the Moscow Mule while in San Francisco last month and it is my absolute favorite cocktail right now. It is perfect for a sunny afternoon of ooh-ing and ahhh-ing over Oscar dresses (and Ryan Gosling) and it is super easy to make at home!

The Moscow Mule

Ingredients:

2 oz Vodka

1/2 oz Fresh lime juice

Ginger Beer (I used diet because the real stuff has up to 56 grams of sugar which is a big no no on the bridal diet)

That's it!

Method:

Fill a glass with ice. Add 1/2 oz lime juice, 2 oz vodka, and fill the rest of the glass with ginger beer. Stir gently... preferably with an awesome metal straw. 

CHEERS!

Artichoke and Root Vegetable Soup

The coolest dad ever is one that you call at 11am and is elbows deep in a new culinary adventure, but still makes time to share it with his *favorite child*

I would like to think that I got my love of food and cooking from my dad, who may be the only other person I know that would prefer to spend his day in the kitchen whipping up a tasty treat rather than doing just about anything else.

Like father, like daughter right?

Artichoke and Root Vegetable Soup

Ingredients:

2 large artichokes

2 parsnips, peeled and cubed

1 onion, chopped

4 stalks of celery, sliced

1 turnip, peeled and cubed

1 leek, thinly sliced

3 tablespoons fresh parsley, finely chopped

1 tablespoon lemon juice

2 cloves garlic, sliced

6 cups chicken stock (vegetable stock is fine, too)

1 cup water

1/2 cup white whine

1/4 teaspoon coriander

1/4 cup cream (optional)

Salt and freshly cracked pepper

1/4 cup shelled pistachio nuts, toasted

Method:

Begin by cutting off the artichoke stems and the pointy part of the leaves. Remove the tough bottom leaves and discard. Cut each artichoke into quarters. Remove and discard the choke and inner leaves. Place the cut artichokes into a bowl of water with tablespoon of lemon juice to prevent discoloration. 

Prepare the parsnips, turnip, celery leeks, parsley, and onion. 

I am a big fan of the ready to go, pre-chopped, tear free onion from Whole Foods. 

  

In a large pot, sweat the onions, leeks, and celery. Do not brown. Add the garlic and white wine. Reduce. Add all remaining vegetables, stock, water, coriander, and pepper. Bring to a simmer and cover for 2 hours. 

Remove from heat. Puree the solids with a little bit of the liquid in a food processor or blender. Strain the puree through a medium sieve into a clean pot. Continue pureeing and straining until all of the soup is smooth. Adjust the seasonings. I had to add quite a bit of salt. 

In a small frying pan, toast the pistachio nuts by tossing them over medium heat until golden brown. 

Reheat the soup before serving. Pour into individual bowls and garnish with a tablespoon of cream and toasted pistachios. 

Makes about 6 servings. 

Chocolate Hazelnut Cheesecake Pots.

I have kind of lost myself lately with what I like to refer to as "wedding brain." This is something that happens when you AND your best friend are both getting married in the next 6 months so the only topic of conversation becomes wedding based. Seriously. Dresses, flowers, parties, airfares, decor, food.... absolutely non-stop. Unfortunately, I hate to consider my self one of "THOSE BRIDES," but it just happened... and let's be honest... I secretly love it.

However, on the downside.....the afternoons that I used to spend in the kitchen making soups and sauces and pastries are now spent cutting out tiny little panty silhouettes for Emily's bridal shower invitations and finalizing guest lists. It's a dirty job and I highly doubt Richard is going to do it.

So, in an effort to preserve my once self proclaimed title of "at home chef...." I woke up this morning with a goal:

One new soup and one new dessert, both to be prepared, photographed, and devoured before noon.
(I also managed to get a 3 cheese and meat lasagna in the oven for dinner during all of this chaos.)

The simplest of ingredients can really knock your socks off. 

For the crust:

1/2 cup of graham cracker crumbs

2 tablespoons of melted butter

For the filling:

8 ounces cream cheese

1/4 cup Nutella (or more to taste)

1 tablespoon of brown sugar

2 tablespoons semi-sweet chocolate chips

Method:

Divide graham cracker crumbs and 1/2 tablespoon of melted butter into the bottom of 4 ramekins (or small serving dishes....glasses would work, too) Press down lightly to form a crust. 

In a food processor combine cream cheese, Nutella, brown sugar, and chocolate chips and whip together until smooth and chocolate chips are finely chopped (the chips add a nice texture, but can be left out if you choose.)

Spoon the cream cheese mixture into the ramekins and smooth it out with the back of a spoon. Cover and refrigerate for at least 6 hours before serving. 

Makes 4 Cheesecake Pots. 

Happy Valentines DIY....

I am having a really hard time writing this blog because all I can manage to do is sit here and stare at our FILTHY apartment. I feel I should also point out that according to Richard, "this is not filthy by guy standards." So I guess I should more accurately say, our apartment looks more like the back room of an arts and crafts store.

One corner of the living room is piled high with different colored tulle from my latest DIY project. The coffee table is covered in pearls and scraps of twine from making bracelets for my darling flower girls. The kitchen.... as usual.... has 3 different stovetop creations cooking away and the dining room table is piled high with sad looking Valentines Day decorations that are about 24 hours past their prime... which after the drinks I had at dinner last night, is also how I feel at the moment (more on this later.) Okay, in hindsight, maybe I went a little overboard this year....

But come on, a holiday that celebrates love with obnoxious pink and red sparkly hearts and cheesy sayings to fill your darling's head with? Please. I LOVE this day.... and 2 hours ago anyone that would have walked in off the streets would have taken one look at my (our) apartment and could have said with certainty one of two things: A. I robbed a hallmark store or B. At one point.... Cupid MUST have lived and /or died here.... or something along those lines.

yes, I did cut out all those hearts by hand. 

My (our) apartment looked like a scene out of any man's worst nightmare... paper hearts strung from every corner, red and white dollies (heart shaped, duh) covering every inch of space visible to the human eye, and valentines piled high on every surface...... what can I say? I'm a romantic.... and I am also someone who will take any opportunity to decorate, throw a party, or plan a totally cheesy expression of my undying love for my VERY patient and sweet fiancé.

So 3 paragraphs later we are going to get to my point (it takes longer to get there with every blog I write... which based on the other long-winded blogs I read, means I'm in danger of officially becoming a real blogger.) To my point... I swear!

A breakfast worthy for St. Valentine himself.

On the menu:
Caramelized onion and bell pepper omelets with melted jack cheese.
Heart shaped bacon bites
Fresh mixed berries
Heart shaped toast

Yes.... "heart shaped" was indeed typed twice up there..... I already admitted that I went over board, but hey..... the way to a man's heart is with food (even if that same food will slowly kill his heart), no matter what shape it may be in.

How to charm his socks off with heart shaped bacon bites:

Begin by cutting each strip of bacon in half. Then, on a lined and rimmed pan (unless you want bacon fat flooding your oven) take the 2 halves of bacon and form hearts. Each half strip of bacon will be on side of the heart. 

Bake in a 400 degree oven for 18-20 minutes.

...more heart shaped perfection.

indeed.

his and hers mugs hand crafted by yours truly.

Now, I know what you are thinking "Gosh, Sarah, you are the best fiancé ever.... how does Richard ever live up to this high standard of romance and creativity that you have set?" Well, let me tell you....

My darling fiancé proved his love to me with a stunning bouquet of broccoli flowers that he grew himself (gosh, I love him) and the most fabulous Valentines dinner date. He is a charmer. 

freshly picked form our garden. 

We had dinner at Fig and Olive and it was fantastic. Now, I am not the biggest fan of dining a la prix fixed menu, but I must say that the food definitely lived up to the hype. Everything was wonderfully prepared and the service was amazing. 

For your viewing pleasure and to get your mouth watering......

 I started with a braised veal tenderloin carpaccio with caper mayonnaise, shaved mushrooms, and pine nuts. Unfortunately I was so hungry I didn't stop to take a picture of this amazing dish.

For my main course I had a grilled free- range chicken breast marinated in fresh thyme and white truffles and served with leek confit and truffled mashed potatoes.

2 cucumber martinis later and a very full stomach later......

I am a girl who rarely finishes her plate and I may have well licked it clean last night. I even had a few bites of Richard's grass fed Filet mignon. Every single bite was to die for. I think I still smell of truffles. 

And while I've mentioned my aversion to pre-fixe menus,

the one bonus is, they INCLUDE desert. Which means you

have to eat it, right?

 

Yes, that is a plate with 3 different desserts. 

A heart shaped chocolate soufflé.

Lavender and honey madeline.

Amaretto ice cream. 

oh my. 

So, to sum up this years Valentine's Day, my first and last with my fiancé (next year he'll be my husband, yay) in one word... over-indulgence. Does a hyphenate count as two words? Either way, Valentine's Day is a holiday of excess. Excess food, excess wine, and excessive romance. And I for one, excessively love it.

OMG, I do exist!

Let me start by saying Merry Christmas, Happy New Year, Happy Chinese New Year, Happy Boxing Day, Happy Friday the 13th, Happy MLK Day, Happy Groundhog Day..... and Happy Opposite Day (It's a real day.)

Yep.... It's been awhile. 

I have been living my worst nightmare for the past few months. This nightmare is called South Beach Diet.... and yes.... it's as bad as it sounds. I have said goodbye to bread, pasta, cake, bagels, pizza fruit, carrots, and worst of all, WINE. But, I have also said farewell to 15 pounds and 2 pants sizes, so I really can't complain that much...neither can my fiancé. 

So, here is my latest excuse as to why I have dropped of the face of the blogging universe:

The downside to any diet (besides the torture and cold sweats that come along with painful carb craving headaches) is really boring food.... I feel like my life has been wrapped in iceberg lettuce instead of spread lovingly between two fresh pieces of homemade sourdough bread. I mean... whats the point of blogging about chicken and veggies every night? 

However, I have recently come to the conclusion that just because I have to suffer through starvation to look like a super hot bride, does not mean that you, my 14 readers, also have to endure this misery. Yup, admit it.... the last two months have sucked without my Facebook wall being plastered with my latest food ramblings. 

To make this AMAZING blogging comeback that you are about to experience, I had the pleasure of shooting my afternoon baking with the wonderful Edward Scott..... (he is also shooting our wedding!!) 

Note: No matter how strict you have been dieting.... if there is cooking dough in your presence it is ALWAYS ok to eat it. 

The perfect milk dunking chocolate chip cookie

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Beat egg, egg yolk, and vanilla until light and creamy. 

Combine the remaining dry ingredients and the melted butter in a separate bowl. 

Combine both mixtures together. Mix well. Add the chocolate chips. 

Scoop dough onto a cookie sheet lined with parchment paper using a tablespoon scoop.

Bake cookies in a 325 degree oven for 15 minutes until golden brown.

Pour a tall glass of milk and enjoy. 

Coming soon.... braised beef short ribs and buttermilk roasted chicken. I am going to blow your mind with my blogging dedication.... and my cooking :)

Recipe from SmittenKitchen.com