Tag Archives: tomato sauce

Farfelle With Sausage, Peas, Tomatoes and Cream


As a child, I grew up spending my Saturdays and Sundays playing soccer. And, believe me, after spending so many years becoming acquainted with mud, dirt, sweat and camaraderie, I have really come to enjoy and love the sport.

Euro 2012 started this past weekend and, as a result, I found a perfect opportunity to watch a few games. Although soccer is popular in the States, it is much more popular in Europe. It is nice to see a change of pace and see how utterly ecstatic and passionate the European fans are and how much they truly love their teams. At the weekend’s end, I am lucky to say that I had watched two games, Germany vs. Portugal and Spain vs. Italy, both of which were great games!

However, after watching Italy play, I became quite hungry and thought of Italian food (naturally). Plus, I had just purchased a basil plant so I wanted to welcome the first opportunity to use some fresh basil in an Italian dish. So, after a little bout of searching, I found a perfect recipe: Farfelle With Sausage, Tomatoes and Cream.

Step 1: Chop Onion and Garlic;
Saute Italian Sausage;
Add Onions and Garlic 

Step 2: Add Pureed Tomatoes
and Touch of Cream; Add Peas 

Step 3: Boil Pasta, Drain; Add Sauce
to Pasta; Toss Extra Basil on Top; Eat! 

After a jam-packed weekend, I was not too utterly inspired to make something uber complex or intricate. As a result, I was very pleased with this recipe because it was simple, yet flavorful and did not feel “heavy” despite the use of a little cream. Plus, the addition of some peas (to add some color and sneak a vegetable serving in) and a sprinkle of Parmesan made this into a delicious meal!

Cheers!

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Pasta With Sundried Tomato Cream Sauce

I genuinely miss the time I spent studying abroad in Italy. Of course, one of the aspects that I miss the most is the food. However, not only did the food taste delicious, but I also fell in love with the deep aromatic smells of garlic, basil and tomatoes.

Basically, I savor any and all recipes that remind me of that summer. One of these recipes that reminds me of Italy is Pasta With Spicy Sundried Tomato Cream Sauce and has consequently become one of my absolute favorites. Sundried tomatoes pack plenty of flavor, especially when used with parmesan and basil. Plus, in addition to the amazing flavor, the wafting smells of garlic and basil while cooking this recipe makes me feel like I’m transporting myself to Italy.

I don’t normally indulge in pastas with creamy sauces; however, even though this does use calorie-laden heavy cream, the intense flavors and aromatic smells are the excuses I’ll use any day (and you should too!) to make this recipe! After all, every once in a while is completely fine in my opinion!

Step 1: Mince Garlic, Chop Basil and
Finely Cut Sundried Tomatoes


Step 2: Grate Parmesan

Step 3: Sauté Garlic, Add Cream
and Sundried Tomatoes

Step 4: Combine Cooked Pasta With Sauce

Step 5: Add Cheese and Basil to Pasta; Eat!

The pure simplicity of this recipe is what guaranteed it’s addition to the usual rotation of dinner menu items. Whether making it for the first time or the hundredth time, this recipe more than satisfies one’s appetite.

Cheers!

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Poached Eggs in Marinara Sauce


Usually, breakfast is one of the most simple meals of the day. After all, shouldn’t it be? Unless it is a weekend, most individuals opt for cereal or something that requires little effort in the morning.

However, this past weekend, a friend and I decided to try a recipe from The New York Times health section: Eggs Poached in Marinara Sauce. At first glance from the picture in the article, this recipe just looked pretty, well, interesting. All the more reason to try it, right? Well, at least our ambitious cooking minds convinced us so.

Basically, in theory, this recipe is quite simple, but the perfect egg execution is essential to this dish’s success. It took a few rounds of botched poached egg plates before we got it just right. The key in all of this? After heating up sauce in a small saucepan, use a ladle to make a “pouch” in the center of the pan to pour the eggs into and make sure to pour the egg in very, very slowly while making sure the yolk plops into the saucepan last.

In addition to the eggs and sauce combo, we totally negated the healthy aspects of this meal by adding green onions, cheese and avocado slices and  toasted bread with a mixture of olive oil, garlic and oregano beneath melted mozzarella cheese. Oh, and what breakfast meal wouldn’t be complete without bacon?

Although this did take a lot more effort than the standard breakfast, the end result tasted delicious. And, even though to some it may not look the most appetizing, I promise that it is — I completely recommend it!

Cheers!

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When the Moon Hits Your Eye Like A Big Pizza Pie, That’s Amore! (Part 2)

This past weekend, I met up with a friend and her boyfriend at Grand Central Bakery in the Sellwood area of Southeast Portland. Although we ate at Grand Central Bakery for lunch, I fully intent to revisit this cozy, neighborhood establishment for a morning pasty and daily Cup-of-Joe. Besides being totally smitten by a delicious sandwich, I was also ecstatic to discover that Grand Central Bakery has a “U-Bake Menu.” This means that they sell “U-Bake” pie, pizza, puff pastry, and cookie doughs. Don’t get me wrong, I love making dough from scratch; however, sometimes it is just too time consuming.

With the “U-Bake” menu staring me in the face and tempting me greatly, I decided that the $2.95 purchase of pizza dough was definitely worth the price and would save me tremendous time. For a Sunday dinner with the generous help of Grand Central Bakery, I decided to make: Cheese Pizza with Feta, Sundried Tomatoes, and Pesto and Cheese Pizza with Carmelized Onions and Prosciutto.

Step 1: Chop Garlic and Prepare Olive Oil Base;
Chop Prosciutto and Sundried Tomatoes;
Caramelize Onions; Add Olive Oil Base to
One Half and Tomato Sauce to Other Half

Step 2: Place Mozzarella Over Top; Spread
Pesto, Feta, and Sundried Tomatoes Over
One Half; Spread Prosciutto and Caramelized
Onions Over the Other Half

Step 3: Bake, Cut, Serve!

Every now and then, I have enjoyed making a pizza on a Sunday afternoon. I’m glad that I improvised for this pizza as compared to a previous post (as seen here). I still have much room to improve including getting the temperature just right and the amount of ingredients used. But, that is part of the fun with experimenting!

Cheers!

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