Planning a Wedding and Oh yeah, cooking too - Greek Ziti Ragu

When Zach and I got engaged, I thought I would end up blogging away about the wedding planning process.



I thought food blog readers were a similar target audience so it would be nice to sort things out via this blog, with a recipe to accompany every step of the way. I am now two months in to my 6 month engagement, and I do not think I have really mentioned the crazy world of wedding planning. If this is not something that interests you, forgive me for starting now.

You do not need a lot of time to plan a wedding. In fact, I prefer the condensed process which will all start and end before there is too much time to dwell on all the things I am including and not including in the process. What you do need is a lot of advance notice.

Every vendor, specifically the ceremony and reception venues need to be booked so far ahead time. I found myself running out of options for a reception venue before I even started looking. And the date we picked, the Florida Gator Football bye weekend of October 22nd? Forget it.

We started throwing out alternate dates, pending the availability of the reception spaces we were drawn to. By the time we found the location we ended up booking, there were two dates available within months of our original date: September 18th (a Sunday) and September 11th (a Sunday). For obvious reasons, we went with September 18th.

Our wedding celebration will be at the Winter Park Farmers’ market in Orlando, Florida, a location originally brought up by Zach’s mom (who originated several other successful ideas like the greyhound breed of dog we ended up adopting, my beloved cast iron skillet, my sewing hobby and the easy-peasy crock pot). The place is perfect for us. It is nice enough for an event such as a wedding, but not stuffy or cookie-cutter the way so many reception locations can be. The farmers’ market has loads of character and old-school charm with its red brick structure and hanging bulb lights. It used to be a train station, but has been converted to serve as a venue for weddings and other events as well as a farmers’ market every Saturday. Zach and I are big fans of farmers’ markets in general so it just seems really appropriate that we celebrate or marriage at one.

The ceremony will be at Loch Haven Park which is just behind the Menello Museum of Art, about 10 minutes away from the market. The criteria for a ceremony location for was “a big tree”. I just wanted to get married under a big tree. This is of course, weather permitting which means a lot more in Florida during hurricane season than it would somewhere like California in the fall.

We made a "save the date" movie trailer instead of the traditional save the date postcards. I am posting it below for your viewing pleasure...



I am well beyond the venue booking at this point in the process, but more on that later. For now, I will leave you with THIS:



Greek Ziti Ragu

(a recipe by Rachel Ray - makes 5-6 servings)

2 tablespoons EVOO (extra-virgin olive oil)
1 1/2 pounds ground lamb (I used beef)
Fine sea salt and black pepper
2 sprigs fresh oregano or marjoram, leaves finely chopped (about 1 tablespoon)
4 cloves garlic, finely chopped 1 onion, finely chopped
1 large fresh bay leaf
1 cinnamon stick
1 small red chile pepper, such as fresno or cherry, finely chopped
About 3 tablespoons tomato paste
A small handful pitted kalamata olives, finely chopped, or 2 tablespoons black olive tapenade
1 cup dry white wine 1 1/2 cups whole milk
A few grates fresh nutmeg
1 pound ziti pasta
1/2 pound brick greek feta cheese, drained and finely crumbled
A handful each flat-leaf parsley and fresh mint, finely chopped

Heat a large dutch oven over high heat. Add the EVOO, 2 turns of the pan, and the lamb; brown the lamb, caramelizing the meat to deep brown. Add lots of black pepper, sea salt, the oregano (or marjoram for a milder taste), garlic, onion, bay leaf, cinnamon stick and chile pepper and cook for 7 to 8 minutes to soften.

Add the tomato paste and olives (or tapenade) and stir for 30 seconds. Add the wine and deglaze the pan; add the milk and reduce the heat to a simmer. Add nutmeg to taste and simmer the ragù while you cook the pasta.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the hot pot with half of the finely crumbled feta. Discard the bay leaf and cinnamon stick. Add the ragù to the ziti and stir, adding in the pasta cooking water as necessary to move the heavy ragù around the pasta. Serve in shallow bowls topped with the remaining feta and the finely chopped parsley and mint.

Sometimes Sides Take Center Stage

Say that 10 times fast.



I made a roasted chicken for dinner. I am still impressed with myself every time I pull out a whole, beautifully cooked bird from the oven. I am not sure why because it is really one of the easiest things to do, but it just looks so pretty. However, last night I made a roasted chicken with a spicy rub that looked much better going into the oven than it did coming out. It is not the recipe's fault. It is just that I was supposed to slow cook the thing, and seeing as how I wasn't able to start until about 6pm, I kind of rushed things a bit. The spicy rub charred, and turned black. It actually didn't look so bad once I rubbed the charred part off a bit.



While the chicken was still delicious, and the spicy rub flavor was the bomb, it fell behind the star of the evening's meal, the Mediterranean couscous.



I have never made couscous before. But sometimes you need an escape from the same old rice and potatoes. I liked this recipe because it was basically the starch and the vegetable in one. It could definitely even be the main dish in a vegetarian meal. It was so flavorful and pretty healthy (due to the vegetables, not the couscous since it is basically teeny weeny bits of pasta). I cannot wait to experiment with this weird little food some more, but I don't know that I will be able to beat this recipe.



Tracie's Couscous Salad

(recipe adapted from Paula Deen)

1 box flavored couscous (garlic or Parmesan), cooked (I used toasted pine nut flavored couscous)
1 can chickpeas
1 red bell pepper, finely chopped
1/2 Vidalia onion, chopped (I used a shallot)
1 English cucumber, peeled, seeded, and finely chopped
1 tomato, chopped
1/4 cup fresh parsley leaves, chopped
1/2 cup kalamata olives, chopped
1/2 cup crumbled feta cheese
Salt and freshly ground black pepper
1/4 cup olive oil
2 to 3 limes, juiced (I used lemon)

*Be sure to chop everything nice and small so that nothing is too chunky. This is the kind of thing you eat with a spoon

In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

Italian-Style Feast for All

It happened about 5 years ago.



I was a student at the University of Florida. One of my best friends in the whole world, Amanda, had an uncle and aunt who lived in Gainesville. They would occasionally invite me and a couple other friends over to their lovely home for amazing home-cooked dinners and some wonderful company. Amanda's Uncle Rich and Aunt Lindy are basically just very cool. They are welcoming, warm and friendly people, and those dinners were always something we looked forward to. I am pretty sure Lindy was the one to introduce me to the idea of the garlic cheddar biscuits that everyone seems to love so much.

There was one dinner I will never forget. Lindy's friend, Karen, was visiting from Michigan. She was going to make her famous Italian-style spread for some hungry college students, craving a home-cooked meal. I don't know that I was prepared for what happened that night. I don't think I have ever feasted the way we did on the plethora of pure indigence that was before us on that table. There were full casserole-sized dishes of several different meats in a rich and savory tomato sauce. There were mounds of pasta to be fork-twirled or just shoveled, depending on your eating pasta-rategy. There were meatballs, sausages and other meats...as you can tell I simply cannot recall specifics.

I don't think I realized the extent of pleasure I associated with that meal until I saw a picture in my "Food Network Magazine" in the November 2009 Issue:


Photo from Food Network Magazine, November 2009 Issue

It was one of the first recipes I ripped out of a magazine which ultimately inspired me to make my HUGE recipe binder that I carry around everywhere now (seriously, you can ask my friend, Allison, who spotted me at the dog park, HUGE recipe binder in hand). The picture just reminded me of that glorious spread and how I wanted so badly to recreate it.



I have been holding off making this for a while because #1 I was intimidated by all the work that goes into it and #2 I needed more than 2 mouths to feed to make something so large and labor-intensive. I have to admit that I was ultimately inspired to go through with this Italian feast after watching the episode of "Jersey Shore" where Vinny's mom flies to Miami just to cook for everyone in the house. The meal she made them was just epic, and it really put me in the mood for some hard kitchen work. Feel free to just ignore the previous two sentences if you are either offended, disgusted or both that I watch "The Jersey Shore".I took the opportunity to try it out this weekend as some lovely lovely people were accompanying Zach and me for Sunday night dinner.

Good deal. Love it. You will to if you have an entire day for cooking on your hands.



I do feel I have a responsibility to state that while I was over the moon for the meaty mound of goodness this recipe turned out to be, nothing I ever make will compare with what was on the table that night at Rich and Lindy's house.

Mighty Meaty Italian-Style Feast

(Recipe from Food Network Magazine, November 2009 Issue - recipe serves 6 generously)

3 slices white bread, toasted and cut into 1/4-inch pieces
1/2 cup milk
3/4 pound ground beef
3/4 pound ground pork
1 large egg, lightly beaten
3/4 cup grated parmesan cheese, plus more for garnish (optional)
10 cloves garlic; 2 minced, 8 smashed
1/3 cup fresh parsley, chopped
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 1/2 pounds bone-in beef shin (I could not find this anywhere so I used a stewing beef that turned out just fine)
2 pounds Italian sausage (half sweet, half hot), halved (casing removed)
1 medium onion, quartered
3 28-ounce cans plum tomatoes
1 12-ounce can tomato paste
6 bay leaves
1 pound orecchiette pasta (I bought fresh shell-like pasta from Bay Cities Italian Deli) I honestly think it is more important to have fresh pasta than it is to have the orecchiette pasta so do what-cha-gotta do).

*You will need a large pot...a 10 quart pot at least.


Soak the bread in the milk until the liquid is absorbed, about 8 minutes. Meanwhile, combine the ground beef and pork in a bowl with the egg, cheese, minced garlic, parsley, 1 teaspoon salt, and pepper to taste. Add the soaked bread and mix with your hands until combined. Form into 16 meatballs.

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the meatballs and cook, turning, until browned on all sides, about 10 minutes. Transfer to a paper-towel-lined plate. Add the beef shin and sausage to the pot and cook until browned, turning, about 10 minutes. Transfer the meats to a large bowl.

Add the onion and smashed garlic to the pot and fry until soft, about

4 minutes. Crush the tomatoes into the pot with your hands and pour in the juices. Stir in the tomato paste, season with salt and pepper and cook 5 minutes.

Add 5 cups water (I would use about 2-3 next time instead of 5) and the bay leaves, then return the meatballs, beef shin and sausage to the pot, stirring carefully. Bring to a low boil, stir, then reduce the heat to low. Cover and simmer 2 hours, or until the shin meat is very tender. Uncover and simmer until the sauce thickens and the shin meat is falling off the bone, about 1 hour 30 minutes. Transfer all the meats with a slotted spoon to a bowl and cover with foil. Simmer the sauce to thicken, about 20 minutes. Discard the bay leaves.

Meanwhile, bring a large pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with enough sauce to coat lightly, then top with more sauce and the meat. Garnish with parmesan, if desired.

Brunch Club August: A Guest Blog by LeAnna

The brunch club was back and better than ever this month. I mean, look at us:



BreAnna did a fantastic job this month. They not only managed to host the biggest brunch club in brunch club history, they did it picnic style in their front yard area. With the city in the background, sitting under the shade of the tailgate tent with the canines and a plate of food was the perfect way to spend a lazy glutinous sunday afternoon.



Stanley meets Parker:


BreAnna always makes a ridiculous amount of food for their hungry guests. This is not me complaining by any means because every single thing is delicious. This month, LeAnna made a vegetable orzo dish that was of upmost satisfaction to this blogger. It was honestly the first time I had ever had the pasta-that-really-resembles-rice dish, and i was delightful mixed with some chunky veggies served cold brunch-style.



Some other notable dishes this week included LeAnna'a neighbor's chocolate chip cookies (her mother's recipe):



Sube's guiltily delicious berry berry good coffee cake was too good for words:



I made some siily-bad-for-you corn muffins stuffed with bbq pulled pork:


LeAnna was kind enough to write a guest blog for me after I offered my highest compliments to her veggie orzo. You will rarely see her without a smile on her face. She is always hospitable, even when she is not in her own home. She is the first to offer a helping hand to me in the kitchen when her and Brian come to my apartment for get-togethers. She is friendly, cheerful and a pleasure to be around. See for yourself will ya?

Hi! This is LeAnna. The Amazing Lindsey asked me to write a guest blog after hosting brunch, and I decided to go with it, despite having no idea how to write one. This should be fun for all of us!

So, a little back-story about me in regards to cooking: I'm half Sicilian and the other half is one of 26 grandchildren, from a mother who was 7 of 9, from a grandmother who was 13 of 13. I am genetically programmed to cook for LARGE groups of people. I can cook for one, two, or twenty--there is no middle ground. I do quite like cooking, but also being quite lazy, I don't very often. Thus, when I have a reason to cook (and REALLY cook, at that), I go ALL OUT. And now onto brunch…




For my (and Brian's) brunch I made/had:

Bacon

Hashbrowns

Pancakes

Stuffed Mushrooms

“Water Should Never Not Taste Like This” Water

Vegetable Orzo

Brian's Breakfast Casserole

Caprese Salad

Bagels

COFFEE (aka life blood)

And…

Mimosas (because what's brunch without booze?!)

I'm not going to lie, even with all the above and knowing that people would be bringing other dishes, I was still worried that it wouldn't be enough food. It's a hereditary thing. I was INCREDIBLY wrong about that, by the way--seriously, does anyone want to come over for leftovers? Please?

Well, incase you're not a fan of going over to a stranger's house and eating her brunch leftovers, yet would still like to recreate some of this experience, I'll share 2 recipes with you. (I'll try to give you the smallest serving sizes possible--key word being try.)

“Water Should Never Not Taste Like This” Water

This is a recipe I was inspired to create after enjoying some uber fancy water at a tres chic spa. I find it especially refreshing on hot days.



Ingredients:

2 gallons of water

2 lemons

2 oranges

1 cucumber

Prep:

Wash produce like crazy!!! You will be leaving the skin and rinds on and putting them in the water. Nobody wants to drink pesticides, so wash those better than you would your newborn.

Slice off ends of lemons, oranges, and cucumber. Discard. Slice remaining fruit and cucumber into ¼- ½ circles.

Put in a pitcher with water. Chill. Or don't. Delicious either way.

Also, to recreate a spa experience on a penny buster budget, grab the biggest glass you can find, pour in this water, throw on a towel, and sit in your parked car with the windows rolled up on a hot summer day.

“Vegetable Orzo”

This is a variation of a recipe I grew up with. It's fairly healthy because the orzo is marinated with the juices of the vegetables rather than a heavy sauce. It's vegan (I think).

Ingredients:

Orzo pasta

1 green zucchini

1 yellow squash

2 tomatoes

Shitake mushrooms (I normally put in 6, but it really depends on how much you like Shitake)

Small bunch of asparagus

Olive oil

Prep:

Thoroughly wash produce.

Slice zucchini, squash, and mushrooms. Dice tomatoes. Chop asparagus.

Boil water and cook orzo according to package instructions. Drain.

Add about a capful of olive oil into a skillet over medium heat and add mushrooms and asparagus. Cover. Occasionally stir.

When mushrooms first start to wilt (about 3-4 minutes) add zucchini and squash. Cover. Occasionally stir.

When zucchini and squash are wilted (about 10-15 minutes) add tomatoes. Stir. Cover.

Quickly allow the tomatoes to heat (about 2 minutes), then stir and remove from heat. Dump vegetables, along with their juices into your drained orzo and serve (or put in the fridge for later--can be eaten hot or cold).
And that's how you make that!

I hope you guys like these recipes. Yay Lindsey's blog readers!!!

Thanks for having me!

Happy Eating,

LeAnna

If you are wondering about my brunch recipe. Don't. I cannot even express how easy it is. It is simply Jiffy corn muffin mix and BBQ pulled pork. You can buy the pulled pork or make it yourself. I bought it. You just put some corn mix (prepare as directed on box) i the bottom of greased muffin tins, then put about 1 tbsp of pulled pork on top of it, and then top it with more muffin mix. The muffin mix will engulf the pork. For something a little more palatable for vegetarians or, well, health concious folks, you can use anything to stuff the corn muffins...ground beef, blue cheese crumbles, black beans, baked beans... just stick anything you want in there!

Colorado Pasta Salad - a Guest Blog by Jeano

I know I have already introduced my lucky readers to my Uncle John (aka Jeano).



But I think you could all stand to get to know him a little better. And what better way to explain my good humored, lovable uncle then by letting you in on his email to me about wanting to be a guest blogger:

From: John
To: Lindsey
Date: Tue, Jul 6, 2010 at 4:48 PM

Subject: I want to be a guest contributor

Signed-by ymail.com
Details 4:48 PM (18 hours ago)

I want to be a guest contributor to your Bite Me food blog. Since I am still starting up you do not have to compensate me financially for my contribution. So here's my new creation, let me know if it made the cut.
Jano

Uncle John loves Colorado. He spent some time there last year, and he was always emailing the family pictures of amazing views. Everything looked like it belonged in a car commercial. Basically, snow makes everything more beautiful.

I told my uncle that my only regret in posting this recipe is that I wish he had sent it to me sooner so that it could have been a part of my 4th of July BBQ (post to come).

Colorado Garden Pasta Salad

This is a healthy pasta salad that can be enjoyed anytime, it is quick to make, simple and tastes better as a leftover. So go ahead and make lots of it and feel free to modify it to your taste.

Ingredients:
1 box 14oz of whole wheat pasta, I like Rotini since I can pick it up in fork easily. Hey when I am hungry I want to eat and not play with the food
1 red bell pepper
1 can of sweet corn or equivalent frozen sweet corn
1 can sweet peas and carrots or equivalent frozen sweet peas and carrots
1 can of black beans.
1 whole rotisserie chicken
1 large bundle of broccoli
handful of shredded cheese
salt and pep to taste

Cut red pepper into small cubes.
Rinse black beans and add to red peppers

Debone the rotisserie chicken and add to pepper and black beans

Boil broccoli until done and add along with corn, peas and carrots to the salad mix.
Mix well and add salad dressing of choice along with some salt and pepper to taste.
I prefer balsamic vinegar and olive oil but you can use what ever you like.


Chill and serve.

Oh Lighten Up

Have you or anyone you love been visually assaulted by a Bravo! Network’s “Real Housewives” mini marathon?



In an attempt to sink their teeth into their victims viewers, Bravo strategically laces the end of each show seamlessly into the beginning of the next. Upon blinking, it would be difficult for the average woman person tell when one episode is ending and the other is beginning. Did I mention I love the show?

Sitting in front of the TV with a bowl of delicious pasta and some NY housewives (with their awesomely petty drama)to keep me entertained was 100% more relaxing than the attempt I made at getting a massage that left me sore (an unable to turn my head to the left for a day) last weekend. There is something about the mindlessness of it all. Somewhere around episode 3 of a marathon, you start to share emotions with these ladies. It is just enough drama to make you forget your troubles but not enough drama to actually stress you out. The New York Housewives are, by far, my favorite. However, I should say New Jersey is sliding in to a close 2nd.

Programs such as this are the "comfort foods" of television so why not cook up some comfort food to go with it? A pasta dish will do the trick, but let's keep it light...there is nothing worse than watching these women with better bodies than most 20 year-olds while burying my face in a 1,000 calorie bowl of heavy creamy pasta.



Real Housewives Shrimp Linguine

(serves 3-4)

1 pkg fresh linguine pasta (12-16 oz)- fresh pasta is really a lot better
1 lb cooked shrimp, med size - peeled and deveined
5 cloves garlic, chopped finely
2 big handfuls fresh spinach leaves
2 tbsp finely chopped shallots
2 lemons
plenty of olive oil
plenty of grated Parmesan cheese (about 1/2 C)
salt and pepper

Boil the fresh pasta as directed (about 2-3 minutes). Drain, drizzle with olive oil and set aside. The Olive oil will help keep it from sticking together.
Remove tails from shrimp.
Toss shrimp in a bowl with salt pepper. Squeeze the juice out of one lemon over the shrimp, and toss again.
In a large skillet or pan, sauté the shallots in olive oil for about 3 minutes over med-high heat.
While the garlic/shallots are sauté, squeeze the juice from 1/2 of a lemon over the leaves, and toss around until evenly coated. Then add the spinach leaves to the skillet/pan.
Cook spinach in the pan with the olive oil, garlic/shallots for another 2 minutes.
Add the shrimp (with any excess lemon juice from the bowl) into the skillet/pan; toss to incorporate (add olive oil as needed).
Now add the pasta (be sure to separate it as much as you can as you put it in the skillet/pan. Continue to add olive oil as needed.
Mix everything in the skillet/pan. Squeeze the juice from the remaining 1/2 lemon over the pasta, and add the Parmesan cheese.
Continue mixing until all ingredients are incorporated and the shrimp is heated all the way through (you do not want to keep it in there too long of the shrimp will get tough).

Anti-Oscar Pasta

The Oscars were on TV tonight, not on the plate.



We are all familiar with the Oscars: the movie award ceremony that honors the best of each given category from best picture to best make-up to best original screenplay. What we all may not be so familiar with is the crab meat oscar.

A delicious innovation in the surf-n-turf section of many fine restaurant menus is the "oscar-style." You can order a "fillet oscar" or even "asparagus oscar" which simply means a small pile of crab-meat (sometimes with a tasty sauce) will come layered on top. It can be a nice upgrade to any meal depending on the establishment at which you choose to dine (although I prefer my steak to come unencumbered, no sauce, no sizzling butter, no oscar).



Since the Oscars were on TV last night, I decided to make the ultimate shellfish dish, 86 the oscar. This pasta involved clams, shrimp and scallops...no crab meat in sight. It comes from a magazine, and no it is not Family Circle. Ok it may be from Family Circle, but I swear this is the last one in a while (mostly because I have exhausted all the recipes from last month's issue). Oh, and the Oscars were fun to watch too. Some highlights for me included:

*The opening dialogue between Steve Martin and Alec Baldwin.
*The straight-faced George Clooney throughout the opening dialogue between Steve Martin and Alec Baldwin.
*The many Meryl Streep references including the one about her being a good kisser.
*Everything involving my new love, Penelope Cruz.

Enough With the Oscars Shell Fish Fettuccine:

(recipe from Family Circle Magazine - makes 4 servings)



2 tbsp olive oil
3/4 lb scallops
3/4 lb large shrimp, shelled and deveined
1/2 tsp salt
1/8 tsp black pepper
2 C fat-free half-and-half
1 tbsp cornstarch
1 can (6.5 ounces) chopped clams, undrained (I drained about 1/2 of the juice)
1 C shredded Swiss Gruyere cheese blend
2 tbsp chopped fresh tarragon
1/8 teaspoon cayenne pepper
1 box (12 ounces) spinach fettuccine, cooked following package directions
Directions (well, I used a 9oz non-spinach FRESH fettuccine pasta and it was just fine...I did throw some spinach leaves into the mix for added color which turned out wonderfully...fresh pasta can usually be found in the refrigerated section near the cheeses in most grocery stores)

Heat oven to 350 degrees F.
Coat a 3-1/2-quart oval dish with nonstick cooking spray (I used my trusty huge iron skillet so I could do everything in the same dish).
Heat oil in a large nonstick skillet over medium-high heat. Add scallops, shrimp, 1/4 teaspoon of the salt and the pepper.
Cook for 2 minutes per side. Remove to a plate.
Blend half-and-half and cornstarch. Bring to a simmer in the skillet.
Simmer 1 minute. Take off heat and stir in clams and the juices, 1/2 cup of the cheese, the tarragon, cayenne and remaining 1/4 teaspoon salt (this is where I mixed in the whole, fresh spinach leaves).
Add cooked shellfish and toss with fettuccine.
Spoon into prepared dish (or in my case, leave it in the oven-safe iron skillet). Sprinkle with remaining 1/2 C cheese.
Bake at 350 degrees F for 20 minutes.

Enjoy with a gin martini and a night at the Oscars.



I know I said it makes four servings, but let's makes that three servings okay?

Baked Comfort

The Academy Awards are coming up in a few weeks.



They will honor the best of the best of last year's movies. Of course this year, the academy has added the ever-so-controversial ten nominations (it used to be just five) for the "Best Picture" category. I don't have a major problem with this besides the fact that I can hardly think of ten movies I liked enough to even come close to receiving such an honor. The nominees this year are:

BEST PICTURE:
Avatar
The Bind Side
District 9
An Education
The Hurt Locker
Inglourious Basterds
Precious
A Serious Man
Up
Up in the Air

ACTOR IN A LEADING ROLE:
Jeff Bridges in "Crazy Heart"
George Clooney in "Up in the Air"
Colin Firth in "A Single Man"
Morgan Freeman in "Invictus"
Jeremy Renner in "The Hurt Locker"

ACTOR IN A SUPPORTING ROLE:
Matt Damon in "Invictus"
Woody Harrelson in "The Messenger"
Christopher Plummer in "The Last Station"
Stanley Tucci in "The Lovely Bones"
Christoph Waltz in "Inglourious Basterds"

ACTRESS IN A LEADING ROLE:
Sandra Bullock in "The Blind Side"
Helen Mirren in "The Last Station"
Carey Mulligan in "An Education"
Gabourey Sidibe in "Precious: Based on the Novel 'Push' by Sapphire"
Meryl Streep in "Julie & Julia"

ACTRESS IN A SUPPORTING ROLE:
Penélope Cruz in "Nine"
Vera Farmiga in "Up in the Air"
Maggie Gyllenhaal in "Crazy Heart"
Anna Kendrick in "Up in the Air"
Mo'Nique in "Precious: Based on the Novel 'Push' by Sapphire"



The Oscars are not only a time of year we honor the new movies that might someday become classics, but we also a time to honor the classics themselves. So let's make some classic food, shall we? Baked Ziti is a comfort food for anyone with an appetite for warm, meaty, flavorful, noodley, cheesiness. It is easy to make (the theme of this time of year) and very satisfying. I like to make a huge batch and save the rest in the freezer to last for a few more meals. I have made it a couple different ways in the past year, and it seems to me that baked ziti is really just something you need to adjust to your liking. I like a lot a lot of meat so I lean towards a pretty heavy amount. I also like the tomato sauce to really stand out (even though I was in a hurry this time and did not end up with a good sauce). Some people like ricotta cheese in their ziti, but I prefer to leave the ricotta to the lasagna. However, I think it would be nice in a vegetarian version (possibly with some mushrooms added as well). You an buy your favorite tomato sauce or make your own. I also added just a little bit of Italian sausage to the dish just for some added flavor. Zach suggested the dish did not need it, but I still like just a little bit of it. Here is how I made it, but this is something you should definitely tweak about to make your own:



1 lb ziti pasta, cooked al dente according to package*
1 lb ground beef
2 links spicy Italian sausage (optional), casings removed and chopped into small chunks
1 large onion, chopped
3 cloves fresh garlic, sliced into slivers (about four slivers per clove)
3 C (about 24 oz) of flavorful tomato sauce
2 C shredded mozzarella (optional: sub one cup mozzarella for 1 C or 8 oz provolone cheese)
1 C shaved parmesan cheese

Preheat the over to 350 degrees F.
In a large pan, cook the all the meat with the chopped onion and garlic until the meat is browned.
Add the tomato sauce to the meat and stir thoroughly.
Add 1 cup mozzarella cheese (use the provolone here if you have chosen to substitute it) and 1/2 C of the parmesan to the meat/tomato mixture.
Stir the mixture into the cooked ziti pasta and transfer to a large casserole dish.
Sprinkle remaining mozzarella and parmesan cheese evenly over the top of the dish.
Bake uncovered for 40 minutes.



*I cannot explain why, but I much prefer actual ziti pasta which is chopped straight across on each end as opposed to penne pasta which is cut at a slant (even though I could not find the ziti pasta this time around). I also steer clear of the small ridges on the surface of the pasta. It is supposed to catch more of the sauce around it, but I find it has the opposite effect. I feel the sauce sticks to the flat surface much better.

Little Helpers

"Hold my hand Buela so you don't get lost", my niece said as she looked up at my mom, gearing up to make her way through the crowd of people in Old Town, St. Augustine. Olivia (we call her "Livi") just turned three years old, but I cannot imagine what life would be like without her. I would also never have realized important things like the purple horsie on the carousel is the best horsie in the whole world and that eating superman ice cream makes your tongue turn blue (even if you just sneak a small bite...it really is incriminating). Even though I live across the country, I think about her everyday.

I don't have any cute quotes for you yet from my second niece, Charlotte. She is just shy of six months and the sweetest little baby. She let me walk around the house with her in my arms for almost an hour. I mean, if you know babies, you know that is not something they let you do if your name is not "Mommy". She is adorably chunky which I can appreciate since I was a nice "healthy size" when I was younger (except I am sure she will grow out of it before I did). Even though this is my first time being with her, I have felt connected to Charlotte since the day she was born.

These two girls are so precious to me and the obsession of their paternal grandparents, affectionately known as "Buela" and "Grandpa".

I introduce to you these girls because without their help, we may not have been able to enjoy the recipe for this posting. Livi was a little helper in the kitchen, crushing pita chips into bread crumbs and taste testing the carrots, pasta, and cheese. She also actually ate the finished product so I can confidently mark this recipe as "kid friendly". Charlotte didn't do much in the kitchen, but she did sit in her little baby chair playing with her toys and smiling. It was just so darn cute. I think you will agree.




Something to Smile About Greek Baked Ziti

(slightly adapted for budget and convenience from a Rachel Ray recipe)



1 pound ziti
2 tbsp Extra Virgin Olive Oil
1 pound ground beef or lamb
1 medium onion, chopped
2 cloves garlic, finely chopped or grated
1 carrot, peeled and finely chopped or grated
1 tsp ground thyme
2 pinches ground cinnamon
1 tsp allspice
1 15-ounce can whole peeled tomatoes
4 tbsp butter, divided
4 tbsp flour
3 cups milk (not skim)
2 pinches ground nutmeg
1/2 C grated Parmigiano Reggiano
1 C crumbled feta cheese
1 1/2 C pita chips
1/4 C flat-leaf parsley, chopped
salt and ground black pepper

Preheat oven to 350 degrees F.
Boil pasta according to box instructions for "al dente". Drain and set aside.
In a separate large pan, brown meat over medium heat until no longer pink.
Add onions, carrots, garlic, cinnamon, thyme, allspice and salt and pepper to taste to the browned meat and continue cooking until veggies are tender (about 5 minutes).
Add canned whole tomatoes to the meat, breaking them up into the meat mixture with a spoon.
Allow meat sauce to simmer for about 10 minutes.
In a separate pot, heat 2 tbsp of butter over medium heat. When butter is melted, add the flour and cook for 1 minute.
Use a wire whisk to add the milk, nutmeg and pinches of salt/ pepper.
Simmer sauce until it thickens (about 5 minutes). Remove from heat and add the Parmigiano Reggiano and a 1/2 C of the feta cheese to the sauce.*
Crush pita chips into chunky crumbs by placing them in a plastic ziploc bag and getting an adorable three year-old to firmly tap the bag with her plastic sippy cup (you can in fact do this yourself if you don't have an adorable three year-old on hand).

Transfer the crumbs to a small bowl and toss with the remaining cheese and parsley. Melt the remaining 2 tablespoons butter and add it to the breadcrumb/cheese mixture.
Toss the cooked pasta with half of the white sauce. Transfer half of the pasta to a casserole dish and pour the red sauce over top. Cover the red sauce with the remaining pasta and pour the remaining white sauce over the top of the dish. Sprinkle the breadcrumb-cheese mixture over everything and bake until light golden brown and bubbly, about 30 minutes.





*Parmigiano Reggiano is a pretty expensive cheese. I replaced most of it with feta in this adaptation, and I bet it would be fine if you just went ahead and replaced it all with feta. I have to be honest; I left the feta out of the dish and replaced the Parmigiano Reggiano with Romano and Parmesan this time (this is the second time I have made it), and it was much better with the feta.

The List

Everyone has their own list of foods they do not like and will not eat under any circumstances. Who knows how certain foods get on this list. I know for some of us, there are foods on our respective lists that we have never even tried before or at least have not tried in a very long time. For example, my intolerance for mayonnaise comes from a time in my childhood when a friend’s mother made me a bologna and mayo sandwich. I was not used to mayonnaise in my sandwiches. My mom used to make them with just bologna, and that was the way I liked them. I believe it was that episode that stuck mayonnaise on the list for me until the end of time. I have not really tried it since then, but it is just the smell at this point that makes me queasy. This recently got me wondering what is on my list and why. I did not want my list to get too long because I don’t like missing out on too many things when it comes to food. In my conscious effort to slash my list, I think I have done a pretty good job in the past year or so. Here are just a few things that used to be on this list that have since been removed:

Chicken on the bone – This was a great hurdle to get over, but there are so many times I find myself in a position where this is what is for dinner (with no escape). I do not remember the specific dish that got me out of my funk, but now I eat it all the time and even make it myself without even a second thought.

Sushi – Everyone kept saying you just have to have it from a good place. This infuriated me because it was like people just did not believe me when I said I did not like to eat it. People, it is raw fish! I think I eased into this one by tasting a Philly Roll (salmon and cream cheese) dipped in the wasabi and soy sauce that Zach ordered once. And no, it was not from a “good place”. It had more to do with the mood I was in I suppose. Either way, I am glad I like it now; it is very un-Californian to hate sushi.

Avocado – The only thing more Californian than sushi is avocado. These people put it in everything: their salads, their sandwiches, pizzas, burritos, tacos, omelets, etc. I found myself asking waiters to 86 the avocado from pretty much 50% of dishes I would order in restaurants. It was not until last December, when we had our assistants’ holiday potluck that I even tasted guacamole for the first time. We were waiting on everyone to arrive, and I was starving. There were chips and guacamole that someone had made sitting on the table, and I thought I would give it a shot. Check!

Honeydew – This green melon is just too prominent in fruit salads. I was sick of leaving ½ of the fruit salad on my plate at restaurants. Everyone just needs to suck it up and eat the green chunks. It is tolerable and even good at times if it is ripe.

Mushrooms – It was out of necessity that I learned to like mushrooms. Every time we ordered a pizza, Zach would want pepperoni and mushrooms. It was just silly to pick them off every single time so eventually I just left them on. I will even dare to say I like them now if cooked and seasoned properly.

Beer – Light beer is the alcoholic drink with the least amount of calories for the amount of liquid you get. It is also the cheapest adult beverage you can buy when out “for drinks” with friends, which is an inevitable and even frequent situation if you work in the entertainment industry. If you are watching your weight and your wallet, it is really the best thing you can do for yourself to learn to like light beer.

A few things are still on the list and are likely to remain for the rest of time, but I guess you never know. For now, my list remains small:

mayonnaise
tuna (excluding ahi tuna)
cucumbers
chicken salad
egg salad

A great way to ease into something that is on your list is to try a dish that includes the food instead of just eating the food on its own (the same way I started to like mushrooms on pizza). I slashed artichokes from my list a long time ago after trying spinach and artichoke dip for the first time. I love spinach and artichoke dip. When I found a recipe for spinach and artichoke macaroni and cheese, my heart melted. It just sounded like the marriage between two things that I could not love more. It did not disappoint.

All Good Things Come Together Spinach and Artichoke Mac and Cheese

(a Rachel Ray recipe)

Salt to taste
1 pound regular or whole wheat penne (cooked al dente according to box instructions)
2 tablespoons Extra Virgin Olive Oil
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
1 tsp nutmeg
1 10-ounce box frozen chopped spinach, defrosted and wrung dry
1 10-ounce box frozen chopped artichokes, defrosted and wrung dry
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Preheat oven to 350ºF.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of olive oil and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies (spinach and artichoke), some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.



Pictures of the batch I made were digitally misplaced so this is a picture from Rachel Ray's website. I will replace it with my own picture the next time I make it, but I did not want anyone to have to wait another minute to try this.