Gnocchi & Pesto

Gnocchi Recipe

From Heidi Swanson.

Francesca's mom seemed disappointed we didn't have a potato ricer or potato mill on hand, but said that mashing the potatoes by hand would be fine. I've done it many times by hand now, and it is fine. For those of you wanting to do some of the preparation in advance, in one test I cooked and mashed a batch of potatoes a day ahead of time, put them in a covered bowl overnight, and incorporated the egg and flour the next day when I was ready to cook the gnocchi - no problems.

Scant 2 pounds of starchy potatoes (2 large russets)
1/4 cup egg, lightly beaten
scant 1 cup of unbleached all-purpose flour
fine grain sea salt

Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.

Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself) - I've found a paring knife comes in handy here. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with (see photo). Don't over-mash - you are simply after an even consistency with no noticable lumps.

Save the potato water.

Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch (see photo). Dust with a bit more flour.

To shape the gnocchi hold a fork in one hand (see photo) and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.

Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top.

Serves six.

Pesto:

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil

Special equipment: large mezzaluna for chopping

Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake" - see the photo up above. Transfer the pesto "cake" to a small bowl (not much bigger than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.

You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil. She occasionally thins the pesto with a splash of pasta water for more coverage, but for our gnocchi this wasn't necessary.

Makes about 1 cup.

Vietnamese Rice Cakes

I have always wanted to make something with banana leaves. I'm not sure where I could buy them in Santa Cruz, but maybe at one of the Mexican grocery stores or at the Flea Market. This recipe is courtesy of Pleasures of the Vietnamese Table by Mai Pham.

ingredients

1 3/4 cups sticky (glutinous) rice, preferably long-grain
1 drop of green food coloring (optional)
1/4 cup dried split mung beans
1/4 teaspoon salt
2 tablespoons chopped shallots
1 1/2 tablespoons fish sauce
1 teaspoon ground black pepper
5 ounces pork shoulder or butt, cut into 1/4-inch-thick chunks
1 1/2 tablespoons vegetable oil
2 (14" x 16") sheets plastic wrap plus extra
1 (14" x 16") sheet aluminum foil
2 (14" x 14") pieces banana leaf

preparation

1. Place the sticky rice in a large bowl and cover it with 3 inches of water. Stir in the food coloring, if using, and let the rice soak overnight. (Once soaked, the rice will double to about 4 cups.) In a separate bowl, soak the mung beans for at least 4 hours. Drain both just before using and set aside in separate bowls. Add the salt to the rice and stir to blend.

2. Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes.

3. Heat the oil in a frying pan over moderate heat. Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes. Remove the pan from the heat and set aside.

4. Using a steamer basket, steam the mung beans until they are soft, about 10 minutes. Remove from the heat and set aside.

5. To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other). Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square. Place half of the mung beans on top, then add the pork pieces. Cover with the remaining mung beans and place 1 cup of rice on top. Bring the narrow sides of the wrappers together. Fold the gathered edges over twice, then flatten against the packet. (You now have two open ends.) Fold one end over and hold the packet upright. Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square. Fold the end over and repeat on the other side.

6. Place the packet with the folded sides down in the center of the remaining plastic sheet. Wrap tightly so that water will not seep into the packet during cooking.

7. Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern).

8. Fill a large stockpot with water. Add the packet and bring to a boil. Reduce the heat to a simmer. Place a colander or something heavy on top of the packet to keep it submerged in the water. Cook uncovered until done, about 6 hours, adding more water if necessary. Remove from the heat and set aside to cool for 1 hour.

9. To serve, cut the packet (without unwrapping) into 1/2-inch slices. Remove the wrapping and arrange the slices on a serving plate. Serve warm or at room temperature. If wrapped in plastic and refrigerated, the cake will keep for 1 week.

Editor's Note: Mai Pham says the rice cakes will feel "plump and soft" when they are finished cooking. You can reduce the cooking time to about four hours by precooking the rice. Pham says to toast the soaked, drained rice in a nonstick pan over medium heat until it is dry and looks opaque.

Risotto

With thanks to Marcella Hazan and my Mom

arborio rice 2 cups
sweet white onion 1/2 or 1/3
italian sausage - if in links, squeeze out of the links 1/2 lb
ground beef 1lb
beef broth 5-6 cups simmering
porcini mushroom 1 packet
mushrooms 1/2 lb
add white wine (1/2 cup towards end, when broth is done)
1/2 -3/4 cup parmesean/romano

soak porcini mushrooms (boiling broth (1/2-1 cup, then soak mushrooms, then remove mushrooms) wash off sand, cut into little pieces. saute onion, then add ground italian sausage. add rice (m-L temp), add broth, then mushrooms, slowly while it simmers, 1/2 cup at a time, stir (1/2 hr about)

add mushrooms & ground beef 2/3 of the way through cooking the rice.

meanwhile brown ground beef and mushrooms, add them at the end.

Banana Muffins

Leah and I made these so you know they are yum. Leah directed, and I assisted.

We basically used the following recipe, but used about 1/3 cup butter and added extra olive oil to make up the difference. about 4 tbs. we added cinnamon, nutmeg and allspice (about 1/2 tsp each) we added extra sugar (1 cup). also added oatmeal. we thought about adding choc chips but didn't (this might be good another time). we made muffins instead of bread and baked them for 20 min. yum!

if made again: add more oil, butter, sugar, bananas, honey, more oats and less flour

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Weird Creature

As seen on PopSugar

Toll House cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Italian Fennel and Onion Risotto (with peas)

I haven't cooked this one before, (and have yet to make a successful risotto, except for the from the box ones, but I am going to try this one soon, fingers crossed!) Two versions of the recipe follow, from
http://www.newitalianrecipes.com/risotto.html

To make risotto, you must use a certain type of rice. Italian Arborio (a fat, starchy, medium grain rice) is by far the most common used in this country to make risottos, because it is available in most every grocery store. Other rices that work well are Roma, Vialone, Carnaroli, Nano and Maratelli.

A perfect Arborio dish is rich and creamy, so these starchy brands of rice are essential to the texture. If you use regular short or long grain generic rice, for example, you will likely wind up with sticky sushi rice.

Since every risotto we've ever made has taken a different amount of cooking stock, our suggestion to you is to have plenty at hand when your preparation is taking place. 5-8 cups is about our norm.

Why do stock amounts vary so? Because, for some you add wine in the early stages, others you add porcini mushroom broth (a byproduct of reconstituting dried porcinis. Dried is about the only way most of us can get them. We can buy fresh porcinis in the Denver metro area but they cost around $35 a pound). Porcinis grow under chestnut trees in Italy, and the stock from reconstituting the dried ones is earthy and deeply flavorful, "killer good", in fact.

So, have 8 cups of stock on hand to start. Homemade chicken, shrimp or beef stock, whichever goes best with your risotto of the day, will produce far superior results to packaged. Homemade stock is well worth the trouble, but if you have to use processed, you are still going to have a really good dish!

Here are the general cooking instructions for preparing a simple, vegetable risotto, to give you an example of what we have found to be the best means of making these dishes:

The formal version of this recipe, with the full ingredients list, is here: Fennel And Onion Risotto Heat 6 cups of chicken stock to just simmering. (have at least 2 more cups handy just in case) Add some chopped herbs such as Italian parsley, thyme or basil to the stock.

Coarsely chop one medium fennel bulb, one medium onion, 4 garlic cloves and 1 cup of pecorino Romano cheese (ewe's milk Romano), and have handy 1 cup of cooked green peas. Reserve for correct time to add.

Heat 2 T of olive oil or butter in a well-seasoned, cast iron skillet (or the heaviest, non-stick skillet you have.)

Add about 3-4 T of chopped shallots or onions to the oil and sauté for 2-3 minutes over medium heat.

Add your Arborio rice. For this example, we'll use 1 cup. This is enough to feed four to six as either a first course (the Italian tradition), or as a main course.

Stir the rice well with the onions and oil, because the purpose is to thoroughly "coat" the rice. This helps regulate absorption of the liquid.

Add 1/4 cup of dry flavorful white wine. Your choice. We've even used "Meade" which is quite a flavorful addition.

Add your vegetables, except for the peas.

When the wine is about 3/4's absorbed, reduce the heat to the lowest setting if you are cooking in an iron skillet, (low medium if in anything else), and ladle in enough stock to cover the smoothed out risotto.

When the added liquid level drops about 1/3, re-cover the risotto with more stock.

Continue this process for about 20 minutes.

When the stock absorption rate slows down considerably, add the cooked peas.

The end of the cooking is critical for the final texture of the dish, so when the rice is mostly tender, but with just a hint of texture to it, and the liquid you have added to this point is mostly absorbed, add the Romano and 2 T of butter.

At this point, stir the risotto profusely to blend in the cheese and butter and remove your finished risotto from the heat.

Let it stand for 3 or 4 minutes and then serve in pasta bowls, garnished with some freshly chopped Italian parsley.

An oaky Italian chardonnay goes well with this dish.

All right, you are a seasoned risotto chef now. Bada bing, bada boom!

Now that you are a "skilled" preparer, make some of the others you will find links to at the bottom of this page. We will be adding more risotto recipes as time goes on.

Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave

*************************************************************

New Italian Recipes Presents:
Italian Fennel And Onion Risotto (with peas)

Ingredients:
1 cup Italian Arborio rice
3 + 3 T e. v. olive oil
2 medium to large onions, coarsely chopped
1 medium to large fennel bulb, white part chopped coarsely, greens frozen and reserved for making chicken or shrimp stock.
1 1/2 cups peas
1/4 cups fresh Italian basil, finely chopped
A few little pieces of the fennel green leftovers
1/2 cup dry white wine, chardonnay, sauvignon blanc or pinot grigio
6 cups chicken stock, preferably homemade
1/2 cup pecorino Romano cheese
2 T butter or yogurt butter
1/4 cup Fresh, finely diced, Italian Parsley
!/4 cup grated parmigiano-reggiano

Preparation:
Set chicken stock to a slow simmer in a large sauce pan or soup pan, add in basil and fennel green scraps.

In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low.

Add the onions and fennel, and cover. Let the vegetables soften and release their juices for at least ten minutes. Remove to a separate bowl.

Add the other 3 T of olive oil to the same pan for 30 seconds, then add the Italian Arborio rice.

Toss with rice a few times to coat it well with oil. This helps the rice to absorb the cooking juices slowly. It also helps create the silky texture that we so love in a really professionally done risotto.

Add the onions and fennel back in with all their incredibly flavorful juices.

Also, add the wine and let it reduce by about 3/4.

Now you add a ladle or two of the barely simmering stock, stir a little, make sure the developing fennel and onion risotto is completely covered with juices and simmer over low heat. let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice.

Add more stock. You don't have to stir this time but make sure the rice is completely covered again.

And just keep repeating this for about fifteen or so. You are just about done now, so add the peas.

Let the level of the liquid in your risotto reduce by about half.

It's now time to taste for tenderness of the rice. If the rice is tender enough for your personal taste (we like it really tender with just a tiny bit of crispness), add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat.

Please let the dish stand for about 5-7 minutes and the flavors will meld (marry) a bit more.

Serve in bowls (we've got these really cute Italian bowls we serve risotto and pasta in).

Top with grated Parmigiano-reggiano and freshly chopped Italian Parsley.

Lasagna

From "diana's kitchen, http://www.dianaskitchen.com/page/recipes03/0922_lasagna.htm"

I think this would be better with fresh garlic and fresh basil, if you have basil growing in your yard. (I just bought some at trader joe's, although it's getting a beating from the snails, I hope it's gonna make it.) You can also cut up some parsley and mix it up with the ricotta, and an egg so it is firm. I would also put some spices in there so it has more flavor. You can also saute some spinach and zucchini and add a layer or two of vegetables, yum! Make sure the last layer on top is cheese. I usually cover it up with tin foil for most of the baking, and them remove for the last few minutes. This is a recipe in progress, I want to check with my mom about certain details :)

• 8 ounces lasagna noodles
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 8 ounces mushrooms, optional
• 1 jar (about 16 ounces) spaghetti sauce, your favorite
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon dried leaf basil, crumbled
• 1 1/2 cups ricotta cheese
• 2 cups shredded Monterey Jack cheese
• 3/4 cup grated Parmesan cheese

Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.

I WANT YOU!

TO GIVE ME YOUR RECIPES!

Got a great cookie recipe? Know how to make some mean barbeque? Can fix a salad that'll knock yer socks off? Was everyone drooling over your pasta dish at the last company picnic? Don't be shy! Be proud! Share your recipes :)

Baker's One Bowl Brownies

My Personal Favorite. Made these way too many times in middle school and high school, probably explains why I wasn't better at track ;) They are incredibly quick and easy, but very tasty. Best when not overcooked.

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 24 squares. Store in tightly covered container at room temperature.


An easy way to make this even more yummy is Paula Dean's Caramelized Brownies, which I saw on her TV Show but haven't made yet. They looked really yummy and pretty. She tops them with a scoop of vanilla ice cream or whipped cream. Man that girl is crazy.


1 package chewy brownie mix (recommended: Duncan Hines)
4 tablespoons butter
1 cup chopped pecans
1 cup firmly packed light brown sugar

Preheat oven to 350 degrees F.

Prepare the brownie mix according to the package directions. Pour batter into a greased 9 by 13-inch pan. Melt the butter in a small saucepan. Add the pecans and sugar and cook, over medium heat, stirring frequently, until the sugar dissolves. Drizzle the caramel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, 25 to 30 minutes.

Chicken in Sweet and Zesty Raisin Sauce

This is from the Sunmaid raisin website, Lance made this for me and it came out really well. He used fresh tomato instead of canned, which I think was a good substitution, and probably fresh ginger would taste good too. He served it with some kind of yellow rice (I was thinking it had saffron in it, but he said it was cumin I think, and a salad. It was a good meal.)

Chicken in Sweet and Zesty Raisin Sauce
Ingredients

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts
1 can (14.5-oz.) diced tomato
3/4 cup Sun-Maid Natural Raisins
3 tablespoons lemon juice
3 tablespoons packed brown sugar
2 teaspoons grated fresh ginger or 1/2 teaspoon dried ginger
1/4 teaspoon cinnamon
1/4 teaspoon black pepper

Directions:

HEAT oil in a large skillet over medium-high heat.
BROWN chicken breasts 3 minutes on each side. Remove from pan and set aside.
TO SKILLET, add tomatoes, raisins, lemon juice, brown sugar, ginger, cinnamon and pepper.

BRING to a boil, reduce heat and simmer 3-5 minutes or until slightly reduced.
ADD chicken breasts to pan. Cover and simmer 10-15 minutes until chicken is cooked through.

Makes 4 to 6 servings.

Fried Rice

already cooked rice
some kind of cooked meat
scrambled egg
cooked veggies
frozen peas and/or carrots
soy sauce
fish sauce and/or oyster sauce
sugar
cinnamon and/or anise (if you like)
cayenne pepper

***lots of variations on this one. basically: mix the rice with all the pre-cooked ingredients (you can mix in the frozen peas/carrots as well, they will de-thaw in the mix). heat up a frying pan to high heat and put some oil in it. add the rice/meat/veggie/egg mixture to the pan, and pour the soy sauce and other sauces on top, adding spices and pepper to your taste. fry, being careful not to burn. This is a good way to use up leftover rice, and a tasty way to get your veggies.

:)

thanks to leah (who taught me this recipe), who fixed a very boring veggie mix that I made, using a brown rice/veggie mix, using a stir-fry method, but she added allspice and cumin. it came out great.

Seafood Pasta

5-6 Prawns
4 strips Bacon cut into squares
3/4 cup green beans
1 tbs fresh basil
4 sun dried tomatoes
1/2 cup scallops
salt to taste
black pepper to taste
cayanne pepper to taste
"spike" seasoning to taste
dried basil
2 cups pasta. corkscrew
olive oil

*** always listen to music while you cook. I recommend KPIG or cuban/latino. cook the pasta, adding salt and some olive oil to the pot. defrost the prawns and scallops. cook the bacon in the pan, and once it's started to harden, add the green beans. cook the green beans, adding some olive oil if necessary. add the seafood, and the spices. cook at medium low heat until the prawns are pink. pour the pasta into the frying pan, and taste. if necessary, add more spices. add the fresh basil and sun dried tomatoes (cut the sun dried tomatoes into small pieces)

serve with a salad

Recent Pics

Here is a pic of an eggplant dish I made. There's also pics from a hike in Big Basin, and from my Dad and me on Father's day :)

~Deirdre

Steak Salad

Cook a steak (grill or stir fry) - but don't overcook it. Slice it into long, thin strips.

Mix up a green salad. I think this is best with spinach, arugula, or an herb mix, but it could work with anything. Cut up some heirloom tomato and an avocado and mix that in.

Make a salad dressing of some olive oil and vinegar, proportions to your fancy, put in some salt and some freshly grated pepper. Squeeze in some lemon juice. Mix it up with a fork.

Mix up the steak, and the greens, and pour the dressing on top. Toss.

Yum!

Green Curry

I made a modified version of this last night. This version is courtesy of Thai Kitchen. (as you can probably tell) I think it's good with some bamboo shoots as well, maybe about a quarter cup, also bell pepper and peas. I think it would be good with tofu, as long as you don't simmer it so long that it disintegrates.

Green Curry with Basil

Smooth and rich with a delicate hint of basil.

1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1-4 Tbs. Thai Kitchen Green Curry Paste
1/3 cup vegetable or chicken stock
2-3 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs. brown sugar
1⁄4 cup chopped basil leaves
1 1⁄2 cups assorted vegetables, cut into 1” pieces (try red bell pepper, zucchini, peas, or your favorite combination)
12 oz. chicken breast, cut into 1” pieces
Thai Kitchen Jasmine Rice

Mix the coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and chicken and simmer for an additional 10 minutes, until the chicken is thoroughly cooked. Serve over cooked Thai Kitchen Jasmine Rice. Serves 4.

Free or Cheap Things To Do In Santa Cruz

1. Garage Sales
2. Go to the Beach
3. Hiking: Big Basin, Cowell, Nisene Marks
4. Events at the University
5. Walking around on Pacific
6. Walk on Westcliff
7. Farmers Market
8. Flea Market
9. Gardening
10. Get a Chai in a Coffee shop and write in your journal - (the attic, pergolessi's, the ugly mug, lulu's)
    
11. Browse at Record stores (streetlight)
12. Museum of Natural History in Seabright
13. Go to the Garden of Eden swimming hole in Felton
    

Events:

See: http://santacruz.org/index.shtml
http://www.ucsc.edu/news_events/calendar/
http://www.gtweekly.com/

Fireworks at the wharf - Jun 16th 9PM

Free Friday night bands on the beach starting Jun 22 - http://beachboardwalk.com/concerts/

Digital media celebration Jun 8-10 http://danm.ucsc.edu/web/Emergence2007

Juneteenth celebration - celebrates the signing of the emancipation proclamation. jun 16th. Laurel Park 12-5

Japanese Cultural Fair Jun 23. Mission plaza park

Inter tribal council & youth powwow - santa cruz county fairgrounds. jun 23

woodies on the wharf - jun 23

capitola summer twilight concerts on the esplanade. jun wed's 6-8. www.ci.capitola.ca.us

Free First Fridays at the Museum of Art and History! www.santacruzmah.org

Arboretum at UCSC
arboretum.ucsc.edu

Santa Cruz Saturday Market at San Lorenzo Park