Bucatini

My favorite noodle pasta is bucatini (sometimes called perciatelli). It's basically a very thick spaghetti with a hole running through it. Have no idea why I love it but it makes for some really good dishes, especially with mixed ragu or meatballs or chunky-saucy mixes.

For this one we tossed a lot of basics - fresh grape tomato, marinated artichokes, sun-dried tomato, asparagus, basil, arugula, sausage, a whole mess of garlic, butter, chicken broth, and then topped it with...bacon.

Pasta is MEANT to be a mix of comfort and taste...use what you have and try different things because some of the best tasting dishes will come out of nothing.

Images by MadeForJen

Red Velvet Cupcakes

As promised, here's the recipe for red velvet cupcakes that I made for Jen's birthday a few years back (and then again today)!

Ingredients:
2 1/4 C flour (all-purpose)
1/2 C unsweetened dark cocoa powder
1 tsp baking soda
1/4 tsp salt
2 sticks butter (1 C) softened
2 C granulated sugar
4 large eggs
1 C plain yogurt (or sour cream)
1/2 cup buttermilk (soy milk or regular if unavailable with 1/2 tsp lemon)
1 oz red food color (usually a whole bottle)
2 tsp pure vanilla extract

Vanilla Cream Cheese Frosting:
8 ounce regular or tofutti cream cheese, softened
1/2 stick butter (1/4 C), softened
2 tsp plain yogurt (or sour cream)
2 tsp pure vanilla extract
2 C confectioners' sugar

Preheat oven to 350 F. Mix the flour, cocoa powder, baking soda and salt in a bowl.

Using an electric mixer on medium speed, beat the butter and sugar in another bowl for 4-5 minutes
until light and fluffy. Beat in eggs, one at a time. Mix in yogurt, milk, food color and vanilla. Gradually beat in dry ingredient mix on low speed until just blended without over-beating. Spoon into 32 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20-25 minutes - testing with a toothpick (it should come out clean). While baking, make the frosting by beating the first 4 ingredients with an electric mixer in a bowl until fluffy, then slowly add sugar until smooth.  If you prefer less sweet, start with only 1 1/4 C and gradually add to taste.

Remove from the oven and cool in the pans for 5 minutes then remove the cupcakes and cool completely. Frost them. Eat them. Eat another!

Sunday Breakfasts

Love Sunday breakfasts with Jen.

Favorites...French toast, fried egg, bacon. Yum.

Images by MadeForJen

Home Pizza

The best part about making pizza at home is that it's exactly what you want it to be.

These ones are made with store-bought artisanal crusts and topped with all those pantry items I try to keep handy - sun-dried tomatoes, marinated artichoke, basil, bacon and sausage - but I'm sure you have your favorites. We also used mozzarella pearls mixes with soy cheese. Bake for 10 minutes at 425°.

Images by MadeForJen

Saturday Sweet Tooth

No words needed. Special offer on GiltCity available until October 23. After that, visit Forbidden Fruit NYC at 106 MacDougal Street in Greenwich Village (NYC).

Images by Gilt

Mixed Zucchini

I picked up these great yellow and green zucchini from a street stand the other day and they ended up making a gorgeously colorful veggie side dish.

Here's the ingredients ready for prep. Chop into good sized pieces (usually I halve them lengthwise then chop into 1/4"-1/2" semi-circles). Also coarsely chop 1 red onion.

Put 1Tb olive oil in a skillet over medium heat, saute the onions lightly for 1 minute, then add the squash. Pan fry until they are just softening and season with some herbs (here I used dried oregano and parsley).

Images by MadeForJen

Cool Foods: Black Garlic

Black garlic is a fermented garlic done by uses heat and humidity to alter the sugar and amino acid balance, producing melanoidin, which is what causes it to turn black. What comes out is a sweet, almost syrupy clove that is something like tamarind mixed with a bit of balsamic vinegar.

Image by GiltTaste (love this site)

Snacktime

Crostini with bruschetta-salsa, cheddar blocks, mixed olives and fresh mozzarella balls.

Image by MadeForJen