Day 6: Shrimp Diablo Pasta with Red Sauce

Shrimp Diablo Pasta with Red Sauce and fresh baked French Bread Today we use the rest of the spicy shrimp salad, but with a twist, a doughy twist. The spicy shrimp salad is used as a ravioli filling, topped with a lovely red sauce and served up with some from scratch French bread-which if served…

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Eating Well, Living Better Fridays

Today's treat can be found on page 233; osso buco. To add a touch of fall flavors it was served over roasted pumpkin risotto. A tremendous dish tempting in taste and hearty in nature.

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Sweet Heart Pasta

Here's a sneak peek for all our readers. This will air on The Daily Buzz national morning show on Valentine's Day, but here's the scoop. We did a lovely fresh pasta dish using our basic pasta recipe.  We then added some garlic, shallots, wine, olive oil, roasted tomatoes, fresh bay scallops and herbs. A little…

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Lobster Bruchetta

Here's an upscale twist on an old classic!

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Fresh Fettucelle with Lemon Butter Champagne Sauce

Here's a pasta dish that works great with just about any protein you want to toss in. We cut the fresh pasta a little narrower than typical fettuccine, hence the fettucelle designation. Cooked simply in  a pan with olive oil, spices, lemon zest. capers and sun dried tomatoes it was topped of with a lemon…

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Prime Rib, Stilton and Roasted Pear Ravioli topped with Porcini and Tarragon Alfredo

Hhhmmmm....what to do with leftovers? When it was some of our fantastic cedar smoked prime rib roast, the answer was simplicity itself. Add a little Stilton cheese and roasted pear, wrap it all up in a pillowy tender ravioli and top it with a porcini mushroom and tarragon alfredo sauce. In a word, delicious. Basic Pasta…

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Clams with White Wine Sauce

Clams with White Wine Sauce  [tweetmeme source=”WCWD” only_single=false] One of my favorite dishes; pure, simple and delicious like so much Italian cuisine. The key is fresh, fresh, fresh! I also like to drizzle about a tablespoon of Alfredo sauce on top for a  little extra creamy goodness. Fresh pasta (see basic pasta dough recipe) 1…

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Back to the Menu!

It's back to the menu after our radio break with Fennel and Leek Saffron Risotto.  [tweetmeme source=”WCWD” only_single=false] Fennel and Leek Saffron Risotto 1 cup Arborio (or other short grain risotto rice) Rice ½ teaspoon saffron threads 2 leeks, thinly cut-white parts only (about ½ cup) ½ bulb thinly sliced fennel (about ¾ cup) 2 Tbs finely chopped…

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Real Italian Heroes

There is no denying the popularity of Italian cuisine. But why do we love it? I think because true Italian cuisine is, very simply put, real food. It is about getting the freshest ingredients and preparing them as you need them; insuring their vibrancy and flavor. No heavy sauces or overly strong spices, the flavors…

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