Monthly Archives: April 2017

Spicy Linguine with White Clam Sauce

Photo Mar 06, 7 53 35 PM LINGUINE WITH SPICY CLAM SAUCE

(Click PHOTO to enlarge and then back arrow to return to original size)

Hi everyone, 

I hope your Passover and Easter holidays were wonderful. 

I had my son home for an 11 day visit, so life was good for me. Since my son couldn’t be home for Thanksgiving and Christmas last year; in one week I made a full Thanksgiving dinner, Christmas Eve “Feast of the Seven Fishes” dinner and Easter dinner.

In addition to all his other favorite foods.

Let’s just say it was a busy week in the kitchen, but a labor of love.

And would you believe, after all of that and a few nights out to dinner, we still needed a few more dinner ideas to prepare for the rest of the week.

 I immediately thought of one of my “new” favorite recipes that I must tell you about.

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I have mentioned before that I belong to a variety of food groups on Facebook; where we exchange recipes and have conversations about family and food. It is a wonderful experience for people like me who love to cook.

Not only do I get new recipes to try, but I have also met the nicest people. Bob and I have even met some of these people in person and we have become good friends. 

I met our friend Richard Roselli, on his website,

Italian Men and Women Who Love to Cook 

This website has terrific members not only sharing great recipes, but also sharing family holiday traditions with one another.

And Richard has also just launched a new business that has become a great success.

Creative Cookies and Confections, Inc. 

Visit his website, here is the link below.

https://m.facebook.com/CreativeCookiesandConfections

If you need cookies for any occasions, he is the one to call.

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One of my other Facebook friends, Len Boccassini also has a website.

Visit his website, here is the link below.

http://www.foodidude.com/

On this website you will find a vast variety of recipes. 

It was Len’s website where I found one of my new favorite recipes and I want to share it with you today… with Len’s blessing.

“Aggie’s Spicy Linguine in White Clam Sauce”

I love clams and linguine and I love spicy so this is the perfect combination for me. I just made a little tweak with adding chorizo sausage instead of a habanero pepper- hope you don’t mind Len.

You have to try this if you LOVE seafood.

This is a winner! Enjoy

Len has so many fantastic recipes on his website, you have to check it out.

I hope you make Spicy Linguine with Clam Sauce and LOVE it as much as I do. 

Ciao!

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Until my next post, make every day a celebration!

Stay well,

Diane

This is Len’s photo from his website that I fell in love with and knew I had to make this dish…

The photo at the top of this page is my rendition of this dish.

How delicious does that look?

Who could resist?

linguini-and-clam-sauce_orig.jpg Foodidude clams.jpg for BLOG

So here is the recipe…

Ingredients:

8 oz. linguine

12 to 24 little neck clams, rinsed and scrubbed

1 lb. pre-shelled clam meat

½ cup dry white wine

¼ cup clam juice

¼ cup plus 1 tbsp. fresh flat leaf parsley, divided

½ tsp sea salt divided

1 tbsp. unsalted butter

1 tbsp. minced garlic (about 3 cloves)

½ to 1 tsp red pepper flakes

¾ cup unsalted diced tomatoes

½ onion, chopped

1 habanero pepper, minced – I used chorizo sausage instead*

Oregano to taste

Chopped basil to taste

Grated cheese

Preparation:

Cook pasta according to package directions using ¼ tsp salt. Drain well

Meanwhile, in a pot over medium heat, melt 1 tbsp. unsalted butter.

I lightly sauteed some chorizo in the butter*

Add the clams, clam meat, garlic, onion and red pepper flakes and sauté until garlic is fragrant, about 1 – 2 minutes.  

Add tomatoes, wine, clam juice, ¼ cup parsley, habanero (I used chorizo), oregano, basil and remaining ¼ tsp salt and increase heat to medium-high and bring to a simmer.

Cover and cook just until the clams open about 10 minutes – NOTE- TO AVOID OVERCOOKING, START CHECKING THE CLAMS AFTER 8 MINUTES AND REMOVE THEM AS THEY OPEN, TRANSFERRING TO A BOWL

Discard any unopened clams and stir cooked clams back into the pot

Stir in the pasta and toss well.

Garnish with remaining 1 tbsp. parsley and top with grated cheese

COOKS NOTE: * indicates my changes

Have fun cooking!

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Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

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Easter Bunny Breakfast

Photo Apr 15, 11 05 42 AM.jpg - INTRO.jpg INTRO WITH DATE

(Click PHOTO to enlarge and then back arrow to return to original size)

Hi Everyone,

Many of you who know me personally, know that I can get an inspiration for a tablescape from the oddest sources. (Remember the garage sale juke box that led to the 1950’s tablescape?). Well you won’t believe this inspiration.

I surprised myself.

I was recently shopping in my favorite grocery store, “Wegmans” and the inspiration hit me. I could give you a million guesses and you just won’t believe this.

Hint, I was in the dairy section. Give up?

Butter!

Yes, I said butter. I passed the butter section and there was the cutest little butter sculpture of a bunny right in front of me. I turned around and said to Bob, “Wouldn’t this be adorable with my bunny dishes for an Easter breakfast?”

Of course there was silence from Bob, just a smile; because he is used to me getting these crazy ideas for a tablescape and he goes along with everything.

Love that man!

And with that, the Easter Bunny Breakfast tablescape was born.

I am posting this tablescape today because I already set my table for Easter breakfast and I will be too busy tomorrow to stop and take pictures.

I want to wish everyone a very Happy Easter filled with many blessings, good food, and precious family and friends. 

Photo Apr 15, 11 08 32 AM.jpg BUFFET

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Here is the photo of the Bunny butter sculpture before I unwrapped it, in case you want to look for it in your grocery store.

The company is Keller’s Creamery. 

Photo Apr 15, 10 50 30 AM.jpg BUTTER IN A BOX

Okay, let’s get started.

 I wanted a neutral tablecloth, so I am using a new purchase, a burlap tablecloth.

Photo Apr 15, 3 02 09 AM.jpg BURLAP TABLECLOTH

I was thinking bunnies out in a garden, so just for some fun, I used silk cabbage placemats. I bought them in Pier 1 last year and I never had the chance to use them.

(I think they are available again this year.)

The cabbage placemats will be used with glass chargers so you can really see the cabbage placemat.

Photo Apr 15, 9 40 32 AM.jpg CABBAGE PLACEMAT

Photo Apr 15, 9 41 34 AM.jpg CHARGER PLATE

For breakfast I decided not to use napkins and instead use 13 X 13  green cotton dish towels along with silk cabbage napkin holders that match the placemats.

Photo Apr 15, 1 38 54 AM.jpg NAPKIN AND HOLDER

Now the dishes….

I am using goldenrod dinner plates. I think this color picks up the color on the bunny salad plates. 

Photo Apr 15, 9 46 00 AM.jpg GOLDENROD PLATE

This dinner plate is a 10 inch plate rather than the usual 11 inch dinner plate. I like this size when using a glass charger because it allows you to see the rim of the charger and it’s design.

Photo Apr 15, 10 52 44 AM.jpg PLATE CHARGER PLACEMAT

The salad plates are the cutest.

Various designs of bunnies in different poses surrounded by flowers welcoming spring.

These are by Susan Winget. I love her designs.

The dishes are porcelain with a solid creme background with brown bunnies and soft shades of green and yellow flowers.

Just perfect for the occasion.

Photo Apr 15, 10 03 28 AM.jpg BUNNY DISHES

Flatware will be my ever-day set of gold and silver.

Photo Apr 15, 9 39 50 AM.jpg FLATWARE

I am using matching mugs to the salad plates. 

Photo Apr 15, 10 46 08 AM.jpg MUGS

And to serve breakfast, a green ceramic cabbage serving bowl and a cabbage platter.

Photo Apr 15, 10 58 34 AM.jpg CABBAGE BOWL

Photo Apr 15, 10 59 54 AM.jpg CABBAGE PLATTER

Now for the centerpiece… It’s that time of year again when my adorable white ceramic bunnies come down from the attic. You will see these bunnies on all of my Easter tablescapes.

Photo Apr 15, 10 41 47 AM.jpg SITTING BUNNY

Photo Apr 15, 10 41 10 AM.jpg STANDING BUNNY

Since the bunnies on the salad plates are surrounded by flowers, I am adding some flowers to the table. Nice and cheery.

Bob and Michael bought me these flowers for Easter.

Photo Apr 15, 10 38 39 AM.jpg FLOWERS

Completed Centerpiece

Photo Apr 15, 11 13 08 AM.jpg CENTERPIECE

And for a few table accents, I am starting with the adorable white porcelain  “LOVE bunnies” ….. Clover and Poppy.

They too make an appearance on all my Easter tablescapes.

Photo Apr 15, 1 37 25 AM.jpg POPPY AND CLOVER

My table accents continue with a few salt and pepper shaker sets…

A bunny with a flower pot & a crate of carrots.

I love using salt and pepper shakers as a decoration on the table. Small enough not to be in the way, yet they keep the theme going.

Photo Apr 15, 3 40 43 AM.jpg BUNNY AND FLOWER SP

Photo Apr 15, 2 53 29 AM.jpg----CARROT SP

My white ceramic bunny bowl that is usually filled with jelly beans will be filled with some paper carrot table scatter.

The carrot scatter is another Pier 1 find and too cute. Plus, I think I have already eaten enough jelly beans this week- a weakness.

Photo Apr 15, 2 58 10 AM.jpg Bunny scatter 2

 A few additional cloth carrot trios on the table and I have enough carrots.

Photo Apr 15, 1 40 17 AM.jpg CARROT TRIO

And the star of our show, the “Bunny Butter Sculpture”.

Delicately placed on it’s very own white ceramic bunny shaped plate surrounded by butter lettuce (“butter” lettuce- get it, I couldn’t help myself).

Photo Apr 15, 1 37 01 BUNNY PLATE FOR BUTTER

Photo Apr 15, 10 56 13 AM.jpg BUTTER

(I really hate to use it, it is so cute).

Now breakfast…

This year I will be making a “Dutch Baby”

(see previous post on 4/2/17 for the recipe)

Photo Feb 14, 9 48 14 AM.jpg MY DUTCH BABY

along with some scrambled eggs and the usual Williams Sonoma croissants.

I have to tell you, I cannot be the first person to use the butter….. 

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It has been a pleasure sharing this Easter Breakfast tablescape with all of you.

Once again, have a very Happy Easter, Buona Pasqua in Italian!

Until my next post, make every day a celebration!

Stay well,

Diane

Place Setting

Photo Apr 15, 11 15 24 AM.jpg PLACE SETTING

Table Details

 Burlap tablecloth from Amazon

Green dishtowels from DII @ Amazon

Silk cabbage napkin rings from Pier 1

Cabbage placemats from Pier 1

Ceramic cabbage serving bowl from Pier 1

Ceramic cabbage platter from Pier 1

Glass charger plates from Crate and Barrel   

Goldenrod dinner plate from Dollar Tree

Bunny salad plates from Susan Winget Designs

Flatware – from every day set

Mugs from Susan Winget Designs

Two white ceramic bunnies from Pottery Barn

Carrot table scatter from Pier 1

Cloth carrot trio from Pier 1

White ceramic bunny candy dish from Target

Bunny and flower pot salt and pepper shakers from Pier 1

Crate of carrots salt and pepper shakers from Pier 1

White ceramic bunny shaped salad plates from Pottery Barn

Love Bunnies from Pier 1

Bunny butter sculpture from “Keller’s Creamery” in the dairy aisle at Wegmans

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Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com  

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Dutch Baby

2016-08-01 12.37.30 - DUTCH BABY.jpg WITH NAME

(Click PHOTO to enlarge and then back arrow to return to original size)

Hi Everyone,

I was just writing my menu for Easter and I was thinking about what I could add to our Easter breakfast table. Michael is coming home this year for the holiday and I wanted something new to go along with the usual croissants and I immediately thought of a “Dutch Baby”.

Let me tell you how we discovered this “Dutch Baby” treasure.

In 2012 our son started school in Buffalo, NY and Bob and I would take the eight hour drive upstate and visit him and stay in his apartment four or five times a year. One visit, Michael told us that he found a breakfast place that he thought we would like and off we went. We loved it.

It is “The Original Pancake House”.

 On Niagara Falls Blvd. in Amherst, NY. 

2016-06-05 09.45.03.jpg THE ORIGINAL PANCAKE HOUSE

It was like taking a step back in time and the food was delicious. Not a fancy place, just a great atmosphere, friendly people and “home cooked” food.

We became regulars every time we visited and we always ordered either eggs with bacon and sausage, omelettes, pancakes, waffles and french toast. (The homemade breakfast sausage is to die for). Everything we ordered was delicious.

We loved this place so much that we told all our friends that had children and grandchildren going to schools in the area that this was the place to go. I became a walking advertisement.

In addition to our usual fare we would see waitresses passing our table with the “specialties of the house”, German apple pancakes and large Dutch Baby entrees. I thought the Dutch Baby was just a souffle and didn’t pay much attention.

Bob would always say that he had to try a Dutch Baby; every time he saw one pass our table.

In 2016, Michael graduated and we were moving him to Rochester and we had our last breakfast at The Original Pancake House. Bob said he had to order the Dutch Baby that day or he would never get another chance to try one.

He ordered it and the waitress explained that it would take 20-30 minutes to prepare. Wow, 30 minutes, I couldn’t imagine what went into preparing this and so we waited.

When it arrived at our table, it came with a side tray of condiments. The waitress asked Bob if he wanted to put it together himself or should she. There is a special order to the condiments.

Bob gladly gave her the job.

Photo Nov 16, 3 26 40 PM.jpg Dutch baby tray

Dutch Baby is filled with butter, lemon juice, confectioners sugar, more butter and fresh strawberries along with fresh strawberry syrup on the side.

I have to say, once it’s put together it is a work of art. 

Here is a photo of Bob tasting his first “Dutch Baby”.

Look at his face…he was so happy.

2016-08-01 12.38.03 - BOB DUTCH BABY.jpg WITH NAME

Of course I had to taste it and it was absolutely delicious. It is a cross between a souffle and a pancake having a child. And with just one bite, you close your eyes and the world stands still for a moment. It is light, fluffy, sweet and sinful.

 Bob was both thrilled he finally ordered a Dutch Baby and upset he didn’t order it sooner during the four years we visited Buffalo.

He talked about this Dutch Baby for weeks and I knew that I would have to find a recipe and try to duplicate the heavenly experience he had.

I searched google, found a recipe and was surprised to find it only had five ingredients.

I had all the ingredients in the house, a blender and a cast iron skillet and I was ready to give it a try.

I watched it rise behind the oven door, the way I used to watch Jiffy Pop popcorn rise on the stove top (showing my age again). It was very exciting.

I put it all together with the butter, lemon juice, confectioners sugar and strawberries and I was quite pleased with the end results.

I called Bob to the breakfast table and he was shocked!

His eyes opened wide and he was speechless. Very sorry I don’t have a picture of that.

He absolutely LOVED it and he was a happy man.

So here is a picture of the first Dutch Baby that I ever prepared. 

Not bad for a first try…

Photo Feb 14, 9 48 14 AM.jpg MY DUTCH BABY

I think The Original Pancake House would be very proud of me.

Theirs on the left and mine on the right.

It really is a lot easier than it looks and I wanted to share the recipe with all of you.

It is now a staple on our breakfast rotation.

Give it a try, you won’t be disappointed and you will definitely impress your family and it is great if you have guests.

Have fun cooking !

Until my next post, make every day a celebration!

Stay well,

Diane

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Dutch Baby

This is not my original recipe.

I copied this recipe from google, but I don’t remember the name of the site I used. I was just so excited that I found the recipe.

Ingredients:
3 eggs
1/2 cup flour
1/2 cup of milk
1 tbsp. sugar
Pinch of nutmeg

4 tbsp. butter

Directions:

Preheat oven to 425

Combine in the blender or hand mix.. eggs, flour, milk, sugar and nutmeg

Place butter in 10 inch heavy skillet and place in oven till melted, don’t let it burn , then add batter to the skillet and cook in the oven for 20 minutes till puffed and golden then …
Lower heat to 300 and cook 5 minutes more, remove from the oven and place on a warmed serving plate.

Then put a few pats of butter on top, and spread around, then squeeze some fresh lemon juice all over it and then sprinkle with confectioners’ sugar … then top with fresh strawberries.. you can make a strawberry sauce using frozen strawberries in syrup …warm up and serve on side of Dutch baby

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Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com  

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

download.png PANCAKE LOGO.jpg USE THIS

photo courtesy, The Original Pancake House menu