I'll Be Back

It's been too long since my last post. Sadly, it will be even longer still until I'm dishing up new and savory recipes for you. La Dolce Vita needs a facelift (as do I!) but for now, I'm aiming my focus toward giving my written word a new, fun and fabulous format through which I can bring you fresh photos of deliciousness with accompanying recipes! I'm excited about the newness of the upcoming blog (new name and everything!) but a little daunted at the undertaking of developing yet another project. So, stay with me, be patient, and in the infamous words of my favorite terminator..."I'll be back". In the meantime, keep up with my busy-ness by "liking" my business page on Facebook - HERE.

Bolognese

On a recent trip to NYC, the Music Man had an encounter with penne bolognese at a restaurant near his hotel. He returned home with appetite whetted for more. This concoction is the nearest possible alternative that I could come up with, having only his taste buds to go on for accuracy. I don't know if it comes anywhere close to that memorable New York penne bolognese, but it has definitely become a hit in our home. In the above picture, I made it with rigatoni, but we've made it with farfalle and penne as well.

Bolognese

1 Tbs. olive oil

4 oz. bacon, diced

1 1/2 cups chopped yellow onions

3/4 cup finely diced carrots

1/4 cup finely diced celery

1 Tbs. minced garlic

1 tsp. salt

1/2 tsp. ground pepper

2 bay leaves

1/2 dried thyme

1 tsp. dried oregano

1 lb. ground pork

1 lb. ground italian sausage

1 6oz. can tomato paste

1 1/2 cups red wine

2 (14.5 oz.) cans crushed tomatoes in their juice

1 (14.5 oz.) can tomato sauce

1/4 cup heavy cream

3 Tbs. chopped fresh parsley

1 lb. pasta of your choice, cooked to package directions

In a large pot, heat the oil over med-high heat. Add the bacon and cook, stirring until browned and the fat is rendered, 4-5 minutes. Add the onions, carrots and celery, cooking until soft, about 4-5 minutes. (note: I place the onion, carrots and celery in my food processor and pulse until very finely chopped). Add the garlic, salt, pepper, bay leaves, thyme, oregano and cook, stirring about 1 minute. Add the pork and sausage, cooking until no longer pink, about 5 minutes. Add the tomato paste, stirring for 1-2 minutes. Add the wine, stirring to deglaze the pan and remove any browned bits sticking to the bottom of the pan and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce and bring to a boil. Reduce the heat to med-low and simmer, stirring occasionally to keep the sauce from sticking to the bottom of the pan and until the sauce is thickened and flavorful, about 1 hour. Add the cream and parsley, stir well, simmer for 2 minutes more then discard bay leaves and serve over hot pasta. Enjoy!

No Bottle Necessary

Chicken stir fry - a one bowl wonder that often comes packed full of sodium...via the sauce. With all the bottled stir fry sauces on the market, it's disappointing to find the vast majority packed full of too much salt, msg, and other not-so-natural wonders. This girl is super sodium sensitive and while I love a steaming bowl of goodness, I can live without the puffy eyes it brings. Here I've made my own sauce - just as yummy when you simmer it all together and pour over your favorite combo of stir fry veggies and rice.

Chicken Stir Fry

1 1/2 lbs. bonless chicken breasts, cut into strips
1 tsp. vegetable oil
1 large carrot juliened*
1 small green pepper, sliced thin*
1 cup broccolli flowerets*
1 cup fresh mushrooms, sliced thin*
2 cups peapods, trimmed*
1 can chicken broth
1 Tbs. cornstarch
1 Tbs. soy sauce
1 tsp. ground ginger
1/2 cup cashews (optional)
4 cups rice, cooked according to package directions

In a small bowl, whisk together broth, cornstarch, soy sauce and ginger, set aside. In a large skillet, or wok, heat the vegetable oil and stir fry chicken until no longer pink. Remove chicken and set aside. Add to skillet the onion, green pepper, and mushrooms, stir frying until tender. Pour sauce into skillet with the vegetables and stir until thickened and bubbly. Return chicken to the skillet, adding the peapods as well, stir until heated through. Serve over hot rice and top with cashews.

*can easily substitute your favorite stir fry mix of fresh, frozen veggies.

Pot Pie with Puff Pastry

One dish wonders are a staple during busy times and comforting during cooler weather. I enjoy this pot pie year round and hope you will too! I apologize that this post must come to you a little short on commentary - this working mom is insanely busy!

Steak Pot Pie

1/2 cup all-purpose flour
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground pepper
2 1/2 pounds sirloin steak, cubed into bit-size pieces
2 Tbs. butter
2 Tbs. Olive oil
2 large yellow onions, sliced thin
3 cloves garlic, minced
1 8oz package sliced mushrooms
1 14 oz. can beef broth
1 10.5 oz. can beef consomme
2 Tbs. balsamic vinegar
1 small bag frozen peas and carrots
1 cup frozen corn
1 17.3 oz. package frozen puff pastry, thawed according to package instructions

In a large, zip-lock plastic bag, combine flour, thyme, salt and pepper. Add the steak, seall bag and shake to coat.
In a large pot, heat butter and olive oil over medium-high heat. Add the steak and cook 6-8 minutes until browned. Add onions, garlic, mushrooms, broth, consomee, frozen veggies and vinegar. Bring to a boil, reduce heat and simmer, uncovered for 45 minutes or until steak is tender, stirring occasionally.
Preheat oven to 400 degrees. Lightly grease two 8x8 square baking dishes or oval baking dishes of comparable size. Divide steak mixture into dishes. On a lightly floured surface, unfold pastry sheets. Roll each in a a rough 12x14 inch square (or large enough to cover the top of your baking dish. Place one sheet of puff pastry over each baking dish, pressing litghtly at the edges to seal and allowing the edges of the pastry to overlap dish. Bake 20-25 minutes or until pastry is puffed and browned.

A Groovy Kind of Love

I've hit a record low. I thought I was nearly there when I found myself drooling over a piece of cheesecake thinking, "Jesus loves me this I know, for the cheesecake told me so", but alas...that was merely the tip of the iceberg. I hit rock bottom last night when I found this souffle on my plate, staring back at me. I'm not sure why song lyrics come to mind when I'm salivating over my dessert, perhaps because I'm married to a musician. At any rate, this lovely bit of goodness had me humming, "Baby, I need your lovin'" and I became painfully aware that if there were such a thing as dessert rehab I would need to check myself in immediately. In the meantime, I'll carry on as usual with my shameful love affair, humming familiar tunes summoned by my rendezvous with sugar..."When I'm feeling blue, all I have to do..." well, you know.

Chocolate Souffle

3 large eggs, separated
1/8 tsp. cream of tartar
1/3 cup granulated sugar
5 oz. semisweet chocolate, melted
2/3 cup whole milk
2 Tbs. flour
1/4 tsp. salt
3 Tbs. sour cream
confectioners' sugar for dusting

Preheat oven to 400 degrees. Generously grease four ramkeins with softened butter. Whisk egg whites and cream of tartar with a mixer until soft peaks begin to form. Add 1/3 cup sugar and continue whisking until medium peaks form 3-4 minutes.

In the bottom of a small saucepan, combine flour and milk. Whisk in milk and bring to a simmer, stirring constantly. Simmer for about 2 minutes or until mixture thickens. Whisk milk into chocolate. Whisk in egg yolks and sour cream. Gently fold in egg whites.

Fill ramekins evenly with batter, place on a baking sheet and bake for about 14 minutes or until souffles rise but the centers are still mostly liquid. Dust with confectioners' sugar and serve immediately.

Sweet and Salty

If you are living the sugar-free life or if you are diligently attempting to follow through on a New Year's resolution to kick the sweet tooth habit, then stop now and don't read any further. Go ahead and close your browser or click back over to Facebook. However, if you crave a little a sugar now and then or if you are especially fond of sweet and salty combinations, then stay right here and check out this super simple recipe. After making these treats for my bunco group last night, I was slightly disappointed that there were no leftovers! I may have to make more today...

Toffee Bars

12 graham crackers
1 (8oz) bag toffee bits
1 1/4 cup coarsely chopped nuts
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup chocolate chips*
3/4 tsp. coarse salt (such as kosher salt or sea salt)

Line a baking sheet with foil. Place the graham crackers side by side in a single layer on the sheet, edges touching. Sprinkle toffee bits and nuts over the graham crackers. I used walnuts this time, but I've made these with pecans or almonds too.

In a saucepan, bring sugar and butter to a boil over medium-high heat and rapidly simmer, stirring occasionally, until the mixture is syrupy, about 2 minutes.
Immediately pour the sugar mixture over the graham crackers. Bake in a 350 degree oven for about 12 minutes or until sugar topping is bubbly. Remove from oven and immdeiately sprinkle with chocolate chips and salt. Cut into 2-inch squares and cool completely on a wire rack. Can be stored in an airtight container up to one week, but it's doubtful they'll last that long!

*Live-it-up-variation: substitute peanut butter or butterscotch chips in place of the chocolate chips or mix together all three flavors.

Souper Simple

Can I tell you my favorite thing about this post? It isn't the simplicity of ingredients or the fact that the warming nature of soup is appealing during times such as these when I'm so cold I can hardly feel my nose or toes (okay, I'll admit it's my continued use of flip-flops in 40 degree weather that prohibits me from feeling my toes). Anyway, none of these things matter as I am simply thrilled that the above photo came straight from my camera...unedited. UNEDITED! Those of you who blog or simply enjoy playing around with photography will understand how rare it is to shoot the perfect photo on the first try. Especially when capturing food. Nearly all of my photo's get a little editing, from color balance to contrast adjustment or if nothing else, a little crop around the corners. But not this photo...ah, such a small thing to make my day complete. Now, for the truly important part - the recipe...

Chicken Tortilla Soup

2 tsp. olive oil
1 medium yellow onion
2 cloves garlic, minced
1 medium jalapeno, finely diced
1/2 green pepper, finely diced
4 boneless, skinless chicken breasts
2 1/2 cup frozen corn
2 tsp. cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
4 cans chicken broth
2 (14oz) cans petite diced tomatoes
2 (8oz) cans tomato sauce

Heat olive oil in the bottom of a heavy pot. Add onion, garlic, jalapeno and green pepper, sauteing over medium-high heat until vegetables become tender. Add the remaining ingredients...yes, put the chicken breasts in whole. Bring to a simmer and after about 15 minutes, remove the chicken breasts and shred with a fork (or use two forks, the chicken will be hot!). Return shredded chicken to the pot and simmer for 30-45 minutes. Serve topped with crushed tortilla chips and shredded monterey jack cheese.

Where Did the Time Go?

After numerous attempts to post on a more regular basis, I seem to have "done it again"...letting an unseemly amount of time pass between posts! Despicable, I know. I am editing food photos as I write with the sincere promise to provide some new fodder before the sun sets. In the meantime, let me assure you that my lack of posting has not been from a lack of doing! Business is growing at an exciting rate and between cake orders and catering obligations, I have been busy perfecting these cheescakes...



If you are local, you can begin trying them (and others) at our local historical landmark, the Hotel Fredonia. The deliciousness will begin tantalizing taste buds in February. I'm super excited to have teamed up with the hotel restaurant, J. McKinney's, in a mutually beneficial relationship. I sincerely hope your 2011 is off to as roaring of a start as mine. A belated Happy New Year to all!