Ribollita Soup with Sausage

I've made this recipe a couple of times now, and it's quickly become a household favorite. It comes from The Original Dish blog, a fantastic resource for delicious and approachable recipes. What immediately drew me in, and what keeps me coming back, is a specific ingredient: Parmesan Rinds. Seriously, any recipe that calls for those savory, umami-packed little gems is a recipe for me! And each time I whip this up, Chris gives it his seal of approval, which is always a good sign.

Ingredients-

olive oil, as needed

1 lb bulk mild Italian pork sausage

1 medium onion, diced

4 medium carrots, peeled and diced

4 celery stalks, diced

kosher salt

freshly cracked black pepper

2 tbsp tomato paste

¼ tsp red pepper flakes

1 cup red wine

1 (28 oz) can crushed tomatoes

1 qt chicken stock

1 Parmesan rind

1 large bunch green chard, stemmed, roughly chopped

1 (15 oz) can cannellini beans, rinsed, drained

Method-

Heat a large, heavy-bottom pot (or Dutch oven) over medium-high heat. 

Add enough olive oil to coat the bottom. 

When the oil is hot, add the sausage. Use a wooden spoon to break it apart into smaller pieces. 

Season with a pinch of salt. 

Cook the sausage until browned, about 5 minutes. 

Use a slotted spoon to transfer the sausage to a plate and set aside.

Add the onions, carrots, and celery. 

Sauté for 8-10 minutes until tender and slightly browned. 

Season with salt and black pepper. 

Stir in the tomato paste and red pepper flakes. 

Cook for a minute, stirring well. 

Pour in the red wine. 

Simmer for 2 minutes. 

Add the crushed tomatoes, chicken stock, parmesan rind, and browned sausage.

Bring the soup to a simmer, and then reduce the heat to medium-low. 

Simmer the soup for about 30 minutes, stirring occasionally.

Stir the green chard and cannellini beans into the soup.

 Simmer for another 10 minutes or so. 

Taste the soup and season with salt as needed.

Fettuccini Alfredo with Pepperoni and Bacon

Sometimes, the best meals come from the most unexpected places—or in my case, the odds and ends lurking in the back of the fridge and freezer! 

I had a small bag of pepperoni in the freezer that didn't quite make it into the Easter meat pies. And then there was the leftover crispy bacon from the weekend. My usual plan was to whip up our classic Fettuccini Alfredo, but as I started boiling the pasta, a thought sparked: Why not add a little extra something-something?

So, into a sauté pan went the pepperoni and bacon with a drizzle of olive oil. I let them sizzle and crisp up. Once they were perfectly golden and irresistible, I set them aside in a small bowl.

The result? A familiar comfort food transformed into something even more exciting. The salty, savory bits of pepperoni and bacon added a fantastic depth of flavor and a delightful textural contrast to the rich Alfredo sauce. It was a twist that both of us loved

And I made Parmesan toast.

Fettuccini Alfredo with Pepperoni and Bacon

Ingredients-

1/4# Diced Pepperoni
2 slices of cooked bacon
1 tsp olive oil
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup)

Method-

Heat olive oil in a sauté pan. Add Pepperoni and bacon. Cook until crisp.

Put the Pepperoni and bacon in a bowl and set aside.

Wipe the oil out of the sauté pan.

Melt butter in a large sauté pan.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.

Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough cooking water to keep pasta moist.

Add the Pepperoni and bacon to the pan.

Season with salt and pepper to taste, then sprinkle with remaining cheese.

The Case of the Vanishing Air Fryer Cheese

Okay, serious question: Is it just me, or does anyone else struggle with cheese staying put on an air-fried burger? Every time I'd put cheese on a burger, I'd open the basket to find the cheese… well, everywhere but on the burger. It was a cheesy mystery I was determined to solve!

The solution is surprisingly simple: toothpicks.

Here's the trick: when your burgers are almost done in the air fryer, open the basket, place your slice of cheese squarely on top of each patty, and then secure it with three toothpicks. 

The toothpicks act like tiny anchors, holding that cheese in place against the air fryer's powerful circulation. This gives the cheese just enough time to melt beautifully onto the burger without flying off into the abyss.

Pop them back in for another minute or two, and voila! You'll pull out perfectly cooked, deliciously cheesy burgers.

Just one crucial reminder: please, please remember to remove all the toothpicks before serving! You don't want any surprises there.

Fettuccini Alfredo

Today, I visited the Yale Center for British Art with my sister. I wanted an easy dinner recipe. I picked up fettuccine at Ferrarro's this week, and we always have grated Parmigiano. 

The recipe can be traced back to Alfredo di Lelio, a Roman restaurateur. Seeking to tempt the appetite of his wife, Ines, as she recovered from childbirth, Alfredo prepared a dish of fresh pasta with butter and Parmesan cheese. His secret? Using a more liberal amount of butter than typically found in fettuccine al burro (fettuccine with butter).

This is the Fettuccini Recipe-

Ingredients-
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup) 

Method-
Melt butter in a large sauté pan.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.

Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of the cooking water to keep the pasta moist.

Season with salt and pepper to taste, then sprinkle with remaining cheese.

Sheet-Pan Salmon and Broccoli With Sesame and Ginger

Tonight's recipe is from The New York Times Cooking App. A 20-minute mea! Sign me up. Loved the glaze.

Ingredients (4 servings) -
4 tbsp toasted sesame oil

2 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp honey

1(2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

1 pound broccoli, trimmed and cut into florets, thick stems discarded

1 tbsp olive oil, plus more for brushing the salmon

Kosher salt and black pepper

4 (6-ounce) skin-on salmon fillets

Method -

Heat the oven to 425 degrees. 

In a small bowl, whisk 3 tablespoons of sesame oil with the soy sauce, vinegar, honey, and ginger until smooth. 

Set the glaze aside.

Place the broccoli florets on a sheet pan. 

Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. 

Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss well, and roast for 5 minutes.

While the broccoli roasts, place the salmon fillets on a plate and pat dry with paper towels. 

Brush all over with olive oil and sprinkle with salt and pepper.

Toss the broccoli, move to the edges of the pan, clearing spaces in the center for the salmon fillets. 

Place the salmon fillets evenly spaced on the pan. 

Brush the fillets generously with the glaze.

Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.

16 Years and a Big Hug!

Tonight, 16 years ago, I was sitting here typing my first blog post. It seems like a lifetime ago. But here we are 16 years later, still telling whomever what we had for dinner.

Tonight's dinner felt like a big hug. You can not get more comfort food than Roman-style Fettuccine Alfredo. This recipe does not use cream.

Perfect for a dinner during Lent.

Usually, we have homemade noodles. Tonight, we had a local brand.
The recipe can not get any simpler.

The Recipe-
Boil pasta, saving about 1/2 to 3/4 cup of pasta water.
Melt butter in saute pan.
Add cooked pasta to saute pan. 
Slowly add 3/4 cup of Parmesan cheese, tossing the pasta constantly.
Add enough water to keep pasta moist and create a creamy sauce.
Season with salt and pepper and the remaining cheese.

That's it!

Chili Does Not Have Beans.

This is my favorite Chili recipe, and I think it might be my husband's favorite. It's made in the slow cooker, so it's perfect for a lazy and chilly (!!!) Sunday. The recipe is from the Gimme Some Oven blog. It is just perfectly spicy. The last time I made this, I bought a can of the chipotle chili in adobo sauce. I did not use the whole can, so I froze the extra in individual ziplock bags.

I also had some breaded Fried Goat Cheese Balls in the freezer. I made the Goat Cheese Balls about a month ago, and I was waiting for the perfect meal to serve them with. Tonight's dinner fit the bill. The recipe is from the Half Baked Harvest blog. The sauce is nice and spicy!

Slow Cooker Chili from Gimme Some Oven -

Ingredients-
1 Tablespoon olive oil
2 pounds lean ground beef
1 medium red or yellow onion, peeled and diced
1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
2 (15-ounce) cans of tomato sauce
2 (14-ounce) cans of diced tomatoes
1 (4-ounce) can of chopped green chiles
1 cup beef broth
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc).

Method-
Heat oil in a large saute pan over medium-high heat. 

Add the ground beef and onion and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. 

Drain about half of the excess fat. 

Then transfer the beef into a slow cooker.

Add the remaining ingredients and stir to combine them. 

Cover and cook on low for 6-8 hours or on high for 3-4 hours. 

Taste, and season with additional salt and pepper or seasonings if need be.

Serve warm with desired toppings.

Fried Goat Cheese Balls

Ingredients-

1/3 cup all-purpose flour
1 pinch black pepper
1 1/2 cups Panko breadcrumbs
1 large egg, beaten
1 log (10 ounce) goat cheese
oil for frying
chopped green onions or chives, for serving

BUFFALO SAUCE
4 tablespoons salted butter, melted
1/4 cup extra virgin olive oil
1/2 cup Franks Red Hot Sauce
3/4 teaspoon seasoned salt
1 pinch black pepper

Method-

Add the flour and a pinch of pepper to a medium bowl. 

Add the egg and 2 tablespoons of water to a separate shallow bowl or pie plate. 

Add the Panko to another medium-sized bowl.

Roll the goat cheese into 20-24 balls (about 1 tablespoon each). 

Roll each goat cheese ball in the flour, then dip through the egg mix, and then dredge in the Panko mix. 

Place each ball on the prepared baking sheet as you work. 

Freeze for 20 minutes or until firm.

Meanwhile, make the buffalo sauce. 

Mix all ingredients together in a small bowl. 

If the butter firms up, warm the sauce in the microwave. 

Heat 1-2 inches of oil in a large skillet over medium-high heat. 

Fry the goat cheese balls in batches, 1 to 2 minutes or until golden and crisp on all sides. 

Remove and drain on a paper towel-lined baking sheet.

Arrange the balls on a serving plate and drizzle with buffalo sauce. 

Sprinkle with chives or green onions. 

And For Lunch - Herb-Marinated Seared Tofu

Let's be real: lunch is the unsung hero of the workday. 

• My ideal midday meal? It's gotta be a combination of crunchy, colorful, and kind of healthy. I'm a big fan of the "batch cooking" method, or repurposing last night's dinner into something spectacular. This week, however, I stumbled upon a gem on the New York Times Cooking app: Herb-Marinated Seared Tofu.

 My brain immediately went into overdrive, picturing it nestled atop a fresh, vibrant salad. A bed of crisp lettuce, studded with juicy cherry tomatoes and salty, briny olives? Yes, please!

Ingredients-

• 3 tbsp finely chopped shallot (from 1 small shallot)
• 2 tbsp fresh lemon or lime juice or red or white wine vinegar, plus more as needed

• Kosher salt 

• 1 1/2tbsp plus 1/2 cup extra-virgin olive oil

• 1(14- to 16-ounce) block extra-firm tofu, sliced 1/2-inch thick and patted dry

• 1/2cup finely chopped fresh parsley 

• 1/4cup finely chopped fresh cilantro, mint, dill, chives, chervil, celery leaves, fennel or carrot tops, or a mix

• 1tbsp fresh thyme, oregano, marjoram or tarragon leaves (optional)

• 1/2 tsp red-pepper flakes
• 
  

Method-

1. In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside.

2. In a large (12-inch) nonstick skillet, heat 1 1/2 tablespoons olive oil over medium-high. 

3. Season the tofu all over with salt, then add to the skillet and cook until golden brown, 3 to 5 minutes per side. 

4. Transfer to a plate or cutting board and let cool slightly

5. Meanwhile, to the shallot mixture, add the remaining ½ cup olive oil, all the fresh herbs you’re using and the red-pepper flakes. 

6. Season generously with salt and stir to combine. 

7. When the tofu is cool enough to handle, rip it into ½-inch pieces and add to the sauce. 

8. Stir to combine. 

9. Eat right away, let sit at room temperature for up to 2 hours, or refrigerate for up to 3 days. 

10. Re-season with salt and lemon juice as needed, as flavors shift from the fridge.

Spagehetti and Meatballs

Tonight we had an Italian American favorite, Spaghetti and Meatballs. I was going to make the Lidia recipe, but then I googled spaghetti and meatballs, and this recipe came up with a very high rating.

Rave reviews from the other side of the table.

From Natasha's Kitchen with my revisions -

Ingredients for Meatballs (makes 22-23 meatballs):

3 slices white bread (crusts removed), diced or torn into pieces
2/3 cup cold milk
1 lb meatloaf mix

1/2 lb ground veal
1/4 cup grated parmesan cheese, plus more to serve
1 tsp sea salt
1/2 tsp black pepper
1 large egg
3/4 cup all-purpose flour, to dredge meatballs
3 Tbsp Light olive oil to saute, or use vegetable oil

Ingredients for Sauce:

1 medium yellow onion (1 cup chopped)
56 oz crushed tomatoes (from 2 - 28 oz cans)
2 bay leaves (optional)
Salt & pepper, to taste
2 Tbsp basil, finely minced*

Other Ingredients:

1 lb spaghetti

Method-

Combine bread pieces with 2/3 cup milk and set aside 5 min, then mash with a fork.

In a large mixing bowl, add 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, tsp salt, 1/2 tsp black pepper, 1 egg, and mashed bread crumbs. 

Mix until well combined.

Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). 

Dredge/roll meatballs in flour, dusting off excess. 

Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. 

Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). 

Remove meatballs and set aside (don't worry about cooking through at this point).

How to Make Easy Marinara Sauce:

In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min).

Stir in 2 cans of crushed tomatoes and 2 bay leaves. 

Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).

Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. 

Meatballs will be tender and sauce will be thickened. 

Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste.

How to Make Spaghetti and Meatballs:

Cook pasta according to package instructions until aldente (or to desired doneness), drain and return to the empty pot.

Pour sauce and meatballs over spaghetti and toss gently to combine. 

To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil and serve hot.