By Kira Wills, The Saturday Chef
A few years ago, I marched into my kitchen, rolled up my sleeves and began making pasta by hand.  Without a pasta marker.  Bolstered by a few websites that said such a feat could be done, I forged ahead into the culinary unknown as I had done many times before with delectable outcomes.

This was not one of those times.

I rolled and I rolled until my hands hurt.  I cooked it and stood over the bowl as I stared down at not an alluring plate of feathery light pasta, but something that resembled steaming slugs peppered with Italian herbs.  And sadly, it didn’t taste much better.

I learned three things that day:  the Internet lies; pasta making is a process and an art; and that you should always have the right tools to make food properly.

There is no better canvas to create an edible masterpiece than pasta.  Smothered in a flavorful sauce or just served with butter, salt and pepper, it has always been a staple and a favorite in my kitchen.  Therefore, I’ve collected a pretty extensive list of pasta recipes.  I have a select few—my Holy Grail of Carbs—that I will return to again and again.  Linguine with Pancetta and Parmesan has become one of them.  I put leeks in everything, so I added them to this dish, too.  You get the sweet tang of onions as well as the more subtle flavor of leeks.  This is a perfect meal for a weekday dinner, because it can be made quickly with items most people have in the pantry or freezer.  However, the pancetta, cheese and aromatics add a bit of indulgence to a Tuesday night.

Linguine with Pancetta and Parmesan
Adapted from recipe at Cooking.com

Ingredients
8 ounces of pancetta or bacon, chopped
1 sweet onion, thinly sliced
1 leek, rinsed and sliced
½ teaspoon dried thyme
1/8 teaspoon of red pepper flakes
¾ pound of linguine
½ cup grated parmesan cheese, plus more for serving
Salt, black pepper to taste*

Directions
In a large skillet, cook the pancetta or bacon until slightly crisp.  Remove the pork with a slotted spoon onto a plate lined with paper towels.

Reserve two tablespoons of the pork fat and drain off the rest.

Return the pan to medium heat.  Add onions and leeks, thyme and red pepper and season very lightly with salt.  Cook the onion mixture, stirring occasionally, until it is brown, about 8 to 10 minutes.  Remove from heat.

Cooking the linguine in boiling salted water per directions.  Reserve about 1 cup of pasta water.  Drain pasta.  Add pancetta, onions, cheese, and ¾ of reserved pasta water, and black pepper.  If sauce is too thick, add more pasta water.

Serve immediately with parmesan cheese.
*Note: Salt this dish very carefully and conservatively.  It is very easy to over-salt this recipe as it contains pancetta and cheese.

By Kira Wills, The Saturday Chef
It’s no secret that life isn’t always easy.  You get your heart broken.  You lose your job.  You find yourself on a completely different path than you planned.  For this foodie, the best way to de-stress is to turn on a guilty-pleasure reality show and dive into a recipe.

After a few hard weeks, I was in need of some serious culinary comfort, and there are few things more comforting than a warm, buttery blueberry muffin.  The best part about these particular muffins can be mixed and baked in less time than it takes the “I’m Not Here To Make Friends” contestant on your reality show to get sent home.  The addition of the sweet, nutty streusel topping is a great way to add some pizzazz to the classic treat.

So the next time life hands you lemons, bake some blueberry muffins.  It’s so much better than lemonade.

Blueberry Muffins with Streusel Topping
Adapted from recipe by Emeril Lagasse
Ingredients
Streusel:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped pecans

Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
2 cups blueberries, fresh or frozen
1 tablespoon grated lemon zest (optional)

Directions

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

Make topping.  In a small bowl, add flour, butter, sugar, pecans and zest and mix with fingers until well-incorporated and crumbly . Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In another large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet.  Stir by hand until just combined.  Do not over mix. Batter may be a little lumpy. Gently fold in the blueberries.

Scoop into cups until two-thirds full.  Crumble the streusel topping over the muffins.  Bake until light golden brown and until a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Course 1: Avocado-wrapped ceviche, hot sauce pearls, lime foam, black sesame

(ceviche)

Ingredients:

½ lb red snapper, chopped

½ C lime juice

½ C lemon juice

1 pink grapefruit, cut into supremes

1 shallot, minced

1 Tbsp cilantro, chopped

¼ jalapeno pepper, minced

microgreens (garnish)

Chop the red snapper and place into a bowl with lime and lemon juice – cover with plastic wrap and place in the frig until fish has begun to turn white and is no longer raw, about 15 – 20 minutes.  Drain fish with sieve and rinse – mix remaining ingredients with fish and season with salt, to taste.

(hot sauce pearls)

Ingredients:

½ C tomato puree

¼ C water

¼ C Tabasco

2 g algin

2.5 g citras

500 g water

2.5 g calcic

Mix citras with ¼ C water until dissolved.  Add some of Tabasco and tomato puree to mixture and add algin; blend using immersion blender until mixed.  Add the rest of Tabasco and tomato puree to mixture until combined.  Place mixture in frig for 45 – 60 mins to allow air bubbles to subside.

Meanwhile, mix calcic into water in small container until disolved, and fill another container with plain water.  Using a syringe, suck up tomato mixture and add droplets into water / calcic mixture.  The pearls will form immediately and should be left in water for 1 – 2 minutes until desired texture.  Remove pearls with slotted spoon and rise in prepared water bath.  Dab dry with paper towel.

(lime foam)

250 g lime juice

250 g water

2 g soy lecithin

Add all ingredients into bowl and blend with immersion blender until form forms.  Allow to sit on counter for about a minute for foam to stabilize.  Scoop foam above liquid.

To plate: Thinly score an avocado with a knife and peel.  Use a peeler to make thin strips of avocado and place them overlapping on a piece of plastic wrap – you should use about 8 pieces.  Fill avocado strips with ceviche mixture and roll like a sushi roll.  Cut ends off excess plastic wrap and place on a plate.  Place the pearls on wrapped ceviche, place foam on top of roll, and garnish with black sesame seeds.

Course 2: “Meatballs and Fries” – avocado-stuffed turkey meatballs w grape gastrique, tempura-fried avocado

(Meatballs)

Ingredients:

1.25 lbs ground turkey, lean (93/7)

½ onion, minced

1 C panko breadcrumbs

2 eggs

1 Tbsp fresh oregano, chopped

1 avocado (half cubed, half mixed w/meatball)

2 Tbsp vegetable oil

S&P, to taste

Mix first five ingredients in large bowl, along with half of an avocado; season with salt and pepper, to taste.  Using your hands, form a small patty and place a cube of avocado on top – form patty around avocado until completely covered and set aside – repeat until mixture is gone; it should make about 9-10 meatballs.

Preheat the oven to 375 degrees.  Lightly sprinkle the meatballs with flour, to aid in browning.  Preheat a skillet with an ovenproof handle over medium-high heat – add the oil to the pan and lightly brown the meatballs, a couple of minutes a side.  Remove meatballs from the heat, and fill the bottom of the pan with about a cup of water and cover tightly with foil (the water helps keep the meatballs moist).  Place into the preheated oven until cooked through, about 15 – 20 minutes.

(Gastrique)

Ingredients:

2 C seedless red grapes

1 shallot, minced

¼ C champagne vinegar

¼ C organic concord grape juice

3 Tbsp sugar

3 Tbsp Dubonnet (rouge), or dry red wine

2 Tbsp unsalted butter

Add all ingredients but butter to a sauce pan and cook over medium heat until grapes are very soft.  Remove from heat and place into a blender and puree.  Strain sauce with a fine mesh sieve into a saucepan.  Taste sauce and add more vinegar or sugar, to taste, so it well-balanced (it should be both sweet and sour).  Reduce sauce to almost a syrup, remove from heat and mount with butter, using a whisk.

(Tempura)

Ingredients:

1 C all-purpose flour + ½ C for dredging

1 C seltzer water

1 egg

2 avocados, sliced

1 quart vegetable oil, for frying

Place flour in one bowl, and mix egg and seltzer water in another bowl.  Combine and season with salt.  Dredge avocado in flour and place in batter.  Fry avocado in 375 degree oil for 1 – 2 minutes and place on paper towels or wire rack to drain; season with salt immediately.

Course 3: Avocado cannoli w/chocolate sauce, bacon & avocado ice cream

(Cannoli shells)

Ingredients:

3 cups all-purpose flour

1/4 cup white sugar

1/4 teaspoon ground cinnamon

3 tablespoons shortening

1 egg

1 egg yolk

1/2 cup sweet Marsala wine

1 tablespoon distilled white vinegar

2 tablespoons water

1 egg white

1 quart oil for frying, or as needed

Mix first three ingredients in large bowl, and cut in shortening until small pieces.  Make a well in the center of the flour mixture and add the rest of the ingredients but the oil, and mix until all the flour is combined (add more water to combine, if needed).  Dump contents of bowl onto a flat surface and knead for about ten minutes.  Allow the dough to rest in the frig for 1 – 2 hours, covered tightly in foil.

Remove dough from freezer and cut into three pieces.  Form dough into a shape that will pass through a pasta machine, at the widest setting.  Working on a lightly floured surface (and flour the pasta machine), pass dough through the machine until very thin (second-thinnest setting should be fine).  Cut the dough into circles using a cooking cutter (or a glass) and wrap around cannoli rings.  Fry the dough on the rings for about 1 – 2 minutes in 375 oil and place on a towel or rack to drain.

(cannoli filling)

Ingredients:

1 (32 ounce) container ricotta cheese

1/2 cup confectioners’ sugar

2 avocados, diced

½ tsp citric acid

Mix all ingredients into a large bowl until well combined.  The citric acid helps prevent the avocado from browning, and brings out the flavor of the avocado; add more, to taste.  Using a spatula, place mixture into a pastry bag and place in frig.

(chocolate sauce)

Ingredients:

2/3 C chocolate

3 Tbsp butter

Place ingredients into a bowl a place into a microwave for about 3 minutes on high until melted; mix.

To plate:

Drizzle chocolate sauce on cannoli shells and allow chocolate to harden for about 5 minutes.  Pipe the filling into the shells and serve.

(Bacon & avocado ice cream)

Ingredients:

½ lb bacon, cut in lardoons

3 small avocados

¾ C sugar

1 C non-fat yogurt

½ C heavy cream

1 Tbsp lime juice

Salt

Render the bacon in a pan until crispy; drain on paper towels and reserve fat.  Place the remaining ingredients into a blender and puree until mixed; add some of the bacon fat and season with salt, to taste.  Add mixture into an ice cream machine and follow the recommended instructions.  Add the reserved bacon pieces in the last 15 minutes of the ice cream setting.

SUN DRENCHED TOMATO AND BAGEL SALAD                                        4-6 people

This is a nice twist on the Tomato-Mozzarella and Basil Salad, but has its roots in the panzanella traditions of Italy, combining the best of summer’s abundance with the frugal utility of leftover bread or, in this case, bagels.

This salad is best when tossed 10 minutes before serving, to allow the dressing to soak into the bagel croutons. The vinaigrette can be made in advance and the tomatoes must be very ripe and at room temperature.

• 2 large ( 1 lb.) vine ripened/ heirloom tomatoes
• 8-10 yellow pear tomatoes
• 3 rosemary olive oil bagels
• 3 tsp sun dried tomato paste
• 4 tsp balsamic vinegar
• 1 cup olive oil
• A generous pinch sea salt
• A generous pinch cracked black pepper
• 1 cup grated Asiago cheese
• 2 romaine lettuces

1. Slice the bagels into chunky croutons and dry out overnight on a cookie sheet in a warm oven.

1. Blend the olive oil, balsamic vinegar and sun dried tomatoes to a smooth consistency. Keep a light hand on the vinegar as the tomatoes provide some acidity.

1. Core and slice the large tomatoes into large, coarse pieces. Cut the yellow pear tomatoes into halves.

1. Place the tomatoes and the croutons into a large stainless bowl with room to toss them.

1. Line a large platter with the romaine salad leaves, white stem at the center

1. Add the dressing, salt and pepper and almost all the Asiago cheese to the bowl and toss, until the entire mix is coated with the dressing.

1. Transfer this to the platter, piling it loosely over the romaine stems and top with the remaining Asiago on top.

Adding diced, grilled chicken or drained anchovy filets makes this a meal for a hot summer’s day. Red onions, capers or red pepper are also great additions.

Due to popular demand, here are the recipes for the Guacamole and Margaritas we tried at our Gastronomics class on July 10th. Thank you to Chef Mel and the staff at the Four Seasons for an amazing event!

Guacamole

Ingredients

4  Ripe Avocados

1  Roma Tomato, diced

1  Small Red Onion, diced

1  Jalapeno, deseeded and diced

½ cup  Cilantro, chopped

2  Limes, juiced

1 tsp Ground Cumin

1 tsp Fresh Ground Black Pepper

Kosher Salt to Taste

 Method

Take the avocado cut across the center and split in halves.

Take the pit out and take the avocado out of shell using a large spoon.

Place in a mixing bowl and add juice of lime.

Incorporate together using a large spoon to break up the avocado.

Then add the rest of the ingredients and season to taste

Margaritas

Hibiscus Flower

1½ oz Don Julio Blanco

½ oz   Hibiscus Syrup

½ oz   Lime Juice

½ oz   Cointreau Liquor

Garnish with a Lime

Amante Picante

1½ oz Don Julio Blanco

½ oz   Agave Nectar

½  Lime, juiced

2   Cucumber Wheels  

5   Cilantro Leaves

5 drops  Green Chile Tabasco

Top with Margarita Mix

Garnish with a Lime

Paso De Vida

1½ oz Corralejo Reposado

½ oz   Agave Nectar

½ oz   Cointreau Liquor

1 oz    Grapefruit Juice

½ oz   Lime Juice

Pinch of Paprika

Garnish with Grapefruit and Lime

By Kira Wills, Guest Blogger, Foodies Like Us saturday-chef.blogspot.com

When I was a child, I had a boundless imagination.  It made being grounded fun, and punishing me next to impossible.  As an adult and a writer, I actively nurture my imagination and my inner child.  I like to laugh make up stories, and generally enjoy myself.  On special days, I play with my food.  One day, I made a Potato and Parmesan Gratin.  
This simplistic recipe takes a bit of time to assemble, so I treated it like a culinary puzzle picking the perfectly shaped piece of potato to create the layers.  I then added the cheese and even tossed in some mushrooms.  The result was a filling, decadent gratin that was as simple as it was flavorful.  And I even snuck mushrooms past my inner child.
 
Potato, Portabella and Parmesan Gratin
Adapted from Oriana Neri’s recipe

4 lb medium boiling potatoes
1 1/2 teaspoons fine sea salt
2 to 2 ½ cups half & half
3 tablespoons unsalted butter, softened
7 oz finely grated parmesan cheese (3 1/2 to 4 cups)                                                                 
1/2 to 1 cup baby portabella mushrooms, cleaned and diced
 
Preheat oven to 350°F.
Peel potatoes and cut into 1/8-inch-thick slices with a food processor or an adjustable-blade slicer.  Spread slices out on a large kitchen towel. Sprinkle with sea salt.  

Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup of dairy. Layer potatoes in baking dish, season lightly with black pepper.  

Spread 1/3 cup half & half and about 1/4 of cheese between layers. Drizzle remaining cream over potatoes and dot with remaining butter.  Season with black pepper and sprinkle a bit of extra cheese and any mushrooms you have left.

Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

Chef’s Note: I did use an imported Italian cheese from the cheese counter, but not Parmigiano-Reggiano, and the gratin was fantastic.  Just don’t use grocery store cheese, and you’ll be fine.

Hey Foodies, Susie Timm will be on Channel 3 in Phoenix tomorrow, July 2nd at 9:15 AM talking about great last minute ideas for the 4th. Here’s where you can get some of the great ideas we are talking about!!

Red White and Blue Sangria:

1 bottle Pinot Grigio

1/2 cup Triple Sec

1/4 cup Berry Flavored Vodka

1/4 cup fresh lemon Juice

2 TBS Agave Nectar

3/4 Cup Blueberries

3/4 cup sliced strawberries

3/4 cup rasbperries

1/2 cup pineapples cut in shape of stars

Combine all ingredients in a large ceramic or glass container and stir well. Cover and refrigerate at least 4 hours. Serve over ice. Serves 7.

2) All of the beautiful dishes, placemats and star-spangled stuff came from Sur La Table. Check out www.surlatable.com!

3) Cakes/Cookies are from Honeymoon Sweets in Tempe www.honeymoonsweets.com

4) Hot Dog Bar—inspired by recipes from this month’s Food Network Magazine July/August 2010 Issue www.foodnetworkmagazine.com

Chief Foodies Jay and Susie were co-hosts of the Jan D’Atri Show on 550 KFYI on Saturday June 19. They were honored to sample various apple coleslaw recipes and talk about them on the show. Thanks for passing these along Jan!!

Green Apple Slaw

Ingredients:
3 tablespoons cider vinegar
3 tablespoons Agave Nectar or Karo Syrup
1 teaspoon brown mustard
2 Granny Smith apples, matchstick cut
1 large carrot, matchstick cut
1 green onion, sliced long and thin
1/8 teaspoon celery seed (optional)
1 teaspoon fresh parsley, chopped fine
1 teaspoon salt
1/2 teaspoon pepper

Directions:
In a large bowl, whisk together vinegar, syrup and mustard. Add remainder of ingredients and mix well. Serve chilled.

Honey Slaw

Ingredients:
1/4 cup cider vinegar
3/4 cup mayonnaise
1/3 cup honey
1 teaspoon poppy seeds (can be found in bulk at most heath food stores)
2 Granny Smith apples, peeled and match stick cut
1 package (8 oz.) shredded slaw mix with carrots (or 1 medium cabbage, shredded)
1 green onion, thinly sliced
2 teaspoons fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon pepper

Directions:
In a medium bowl, whisk together vinegar, mayonnaise, honey and poppy seeds until well blended.
In a large bowl, combine apples, slaw mix, green onion, parsley, salt and pepper. Pour in dressing and toss until well blended. Refrigerate for about 30 minutes.

By Susie Timm, Chief Operating Foodie

Were you aware of the health benefits of bison? It contains a high proportion of protein and minerals in relation to its calorie content, and is a great source of iron, zinc, phosphorus, niacin, vitamin B6 and B12. In addition, bison graze on grass and are not fed commercial feed or grains. Bison also have a lower fat content than beef or pork. (http://health.families.com/blog/nutrition-101-health-benefits-of-bison)

So if you’d like to introduce bison into your cooking, this chili recipe is a great place to start!

INGREDIENTS:

1lb ground buffalo/bison
2 cloves garlic, minced
1 medium yellow onion cut into large chunks
1 TBS Olive Oil
2 cans no salt added diced tomatoes
1 can no salt added tomato sauce
1 can reduced sodium chicken broth
1 TBS dehydrated onion
2 TBS Chili Powder
2 TBS Ground Cumin
Red Pepper Flakes to taste
Kosher Salt to taste
Ground black pepper to taste
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
3 shakes garlic powder
3 shakes onion powder

DIRECTIONS:
In a large frying pan, heat on medium high and then add 1/2 TBS of olive oil. Add bison meat and dehydrated onion, 1 TBS chili powder, 1 TBS Cumin, salt, pepper and red pepper flakes. Cook until completely brown. Drain excess fat from pan (there will be a tiny amount).

In a large soup pot, heat on medium and then add the remaining 1/2 TBS of olive oil. Add fresh garlic and onion and saute until soft. Add chicken broth, 1 TBS chili powder, 1 TBS Cumin, oregano, basil, paprika, garlic and onion powder. Combine and taste. Add salt, pepper and red pepper flakes to taste.

Add tomatoes and tomato sauce. Combine thoroughly until heated through. Adjust salt, pepper and red pepper to taste. Add bison meat and mix well—take care not to break up tomato chunks.

Bring to a boil, adjust all seasonings to taste. Reduce to simmer. Simmer for 30 minutes. Adjust seasonings to taste.

Serve with cheese, sour cream or other desired toppings.