I am going to admit something that I have never admitted before.  I am kind of obsessive.  Not over the top crazy obsessive, but mildly obsessive.  I realized this the other morning as I was making coffee.  I had a million things to do, or at least I thought I did.  When in reality, I only had to focus on making coffee.

When we get ready to travel whether it is for a quick business trip or a long holiday away, I get obsessive about the kitchen.  I want whatever dried goods are in the pantry, gone.  I want the fridge emptied of all fresh produce and dairy, as well as that last drop of chardonnay, gone.  I want the counters completely wiped down.  And I want all dishes loaded in the dishwasher, so I can start it on my way out the door.  I want the kitchen to be sparkly and fresh, when I open the front door upon my return, ready for me to make messy.  Anyone else share this craziness?

This pasta recipe was inspired when I realized I had two ears white corn, a near wrinkly zucchini, and shiitake mushrooms lingering in the fridge as well as some cream I did not want to go bad.  I simply could not let it go to waste, now could I?  I liked what Sarah did with her recipe;  but, I thought the orecchiette that was sitting in the pantry waiting to be consumed would be a great switch up.  I adore how orecchiette cradles pieces of the sweet white corn that is mingling with the cream and garlicky shiitake.

I use to only be obsessive about the kitchen, now it has turned to laundry as well.  I must have all clothing washed, dried and folded before I leave the house.  I attribute this to not wanting loads waiting for my return as I will already have a suitcase full.  As well I like to have all our towels and sheets washed and put into the dryer before leaving, that way when we arrive home everything is fresh.  I will stay up a bit later or get up earlier just to make sure these chores are completed.  Otherwise, when I return, I can get a bit grumpy thinking about all the things that need to be done.  I would rather come home, kick off my shoes and relax.

The other morning as I made coffee, thinking of the million and one things that I had to do before heading out, I stopped.  I opened the shades, and enjoyed the morning sun.  I took the last of the eggs, cream, and bread out of the fridge and set them on the counter to make breakfast (something I rarely do before flying).  Instead of emptying the dishwasher or washing a couple lingering glasses, I poured two cups of coffee and headed back to bed.  I enjoyed the last few moments of solitude with Lenny.  After all, this is what life is really all about, being with the ones you love, and enjoying the stillness.

Guess what?  I even left a dirty spoon in the sink, and old sheets on the bed.  There will always be next week.

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The last two issues have left me longing for more … new creativity is surging through my veins.  Now, I anxiously await the newest copy to be delivered to my mailbox.  Really, I cannot get enough, it has become my go-to resource guide for all things food.  In fact, I want it so close to me, that I have begun rotating the copies since January.  The newest copy stays in the kitchen, and the past month moves to my desk or next to my side of the bed.  You know it is a true love affair when you cannot get enough.

Last weekend we were in the mood for some comfort food, something warm, wonderful and new.  And something that would last a couple days.  I have been eyeing a few pasta dishes that were featured in the February issue, but one that really stood out included chick peas.  We both love chick peas!  This recipe is a spoof off of a traditional Italian dish Pasta e ceci, which is pasta with chick peas.  I followed the recipe, a little bit, as I decided to add  kale that was sautéed with a little olive oil and garlic.  I wanted more greenery, as well I wanted the dish to be a bit heartier.  In true Chez Us form I did change around a few things, like adding more garlic, chili flakes, etc…. Wondering how it turned out?  It was bursting with flavor, and the next day was even better!  I cannot think of a better recipe for Meatless Monday!

Bon Appetit, I love you!!!!

Recipe:  Ditalini with Chickpeas, Kale and Garlic-Rosemary Oil

*inspired by Bon Appetit Magazine

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I am always on the lookout for new and exciting veggie inspired dishes, and the Antonio Carluccio cookbook has been fulfilling us every time the past month.  I cannot go on enough about how amazing this cookbook is.  Really, it is my new favorite go to for fresh Italian cooking.

Spinach balls have been gracing our table very often since the arrival of this amazing book.  Then I discovered the recipe for Courgette (zucchini) Sauce, and the two are a marriage made in heaven.  Trust me, once you try this creamy, but dairy free (I have adapted it to be) sauce, you will be enjoying it as much as we have been.  Simplicity is key to this recipe.  Fresh zucchini is finely grated, then mixed together with lots of garlic, chili flakes and olive oil.  I opted not to use Parmesan, which was a fine decision as the sauce still came out creamy.  The finely grated zucchini melts into the olive oil to create a sauce which clings onto every piece of pasta.  Don’t forget the spinach balls!

Don’t limit this sauce for this recipe alone.  It is great tossed with different pastas, as well as served with grilled salmon and chicken.  I simply grilled the fish or chicken, then spoon a small amount of sauce over the top;  be sure to serve the extra sauce along side for dipping!

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I have been meaning to share this recipe for months now.  Originally, it was going to be shared as a back-to-school dinner;  but, then I got busy.  Now, every time I walk down the pasta aisle and eye a box of mac and cheese, I think of this recipe and you.  Then I dash over to the cheese aisle, grab the ingredients and head home to indulge.  It is the ultimate meatless meal.

We are definitely in cuddle weather, and what better recipe to share then creamy stove top mac and cheese.  We love this dish.  It is loaded with two kinds of cheddar, buttery shallots and fresh garlic.  We like a little heat so the addition of chili flakes is perfect.  The amount of cheese in this recipe is over the top, so the addition of broccoli makes me feel a little better about it.  Isn’t it healthy that way?

When I am making either a stove-top or oven baked macaroni and cheese, I always under cook the pasta by a couple minutes.  The reasoning for doing this?  Even though you drain the pasta when the cooking time is up, it continues to cook.  I don’t like the pasta to become mushy as it is mixed and/or baked with the creamy, cheesy bechamel mixture.  Therefore, if the directions on the box of pasta says 8 minutes, only cook for 6.  As well, I like to make a paste out of the fresh garlic.  I simply peel the garlic, and mash it with a little salt.  I use a mortar and pestle to do this;  but, if you don’t have one, then mashing with a knife is just as easy.  I add the garlic paste, after the shallots are softened.  I do not like the bitter taste of over-cooked garlic and this method prevents that.  All that you taste is lovely, fresh garlic.

Think of this recipe as a base for stove-top macaroni and cheese, as you can become very creative with it.  For non- veggie loving fans, it is also great with chunks of smoked ham, grilled chicken, left-over Thanksgiving turkey or spicy chorizo.  Or try adding blanched cauliflower or roasted butternut squash – so good.

More stove top macaroni and cheese recipes

Stove-top Mac and Cheese - The Novice Chef

Three Cheese Stove Top Macaroni and Cheese - Life’s Ambrosia

Stovetop Butternut Squash Macaroni and Cheese - Damn Delicious

One Pot Creamy Mac and Cheese - White on Rice Couple

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Yes, this is a sparkly, new GE refrigerator which came with our new house. In fact, all of our appliances are GE, and I am in love with them. I am not here to talk about how much I am in love with my new appliances. Instead, I am here to talk about the one that I am lusting after. I just finished watching the Freshpedition and am infatuated with the new GE French Door Refrigerator. Have you heard about it?

The GE French Door Refrigerator is like no other. There are so many incredible features that will keep your groceries at their peak freshness for a longer period of time. How many times have you come home from the market, put away your produce, only to have it wilted or soggy within days? Different foods are meant to be stored at different temperatures. The GE French Door Refrigerator has an electronic temperature controlled drawer where you can store your meats, cheeses, produce and even citrus at the proper temperature. I love this!!!

I put a lot of thought, time and passion into what I put on our kitchen table. The freshest ingredients I can obtain is a high priority to me. With this passion comes time spent at the local farmerís markets to purchase the best farm-fresh produce. It is essential to me these ingredients last a few days once I get them home. I want to be able to taste the farm-fresh flavors throughout our meal planning. I feel the same way about frozen food items. Most of the frozen items in our freezer are exceptional pieces of meat from local area ranches. I donít want them to get freezer burn before we have a chance to enjoy them. The TwinChill evaporators would make this possible. This feature on the GE French Door Refrigerator makes two separate compartments, one for fresh produce and the other for frozen. The evaporators export high humidity air into the fresh compartment, which permits fresh ingredients to stay fresher longer, and dry air is pushed through to the freezer, which inhibits freezer burn.

Another feature that I love on the GE French Door Refrigerator is the filtration system. We have a similar system on our refrigerator and love it. The thing I love about the GE French Door filtration system is that it is easier to change as the filter is located in the side of the door, instead of taking up valuable shelf space. The new filter system is hands-free – simply pull out the tray and place your water glass or your cooking pot on top of it to fill with water. The sensors will automatically fill whatever is there, until it is almost full, leaving your hands free to tend to little ones or to continue getting dinner prepped.

I only highlighted a few of the features that I love. If I had the option, I would break-up with my current love and bring the GE French Door Refrigerator home. To learn more about how the GE French Door Refrigerator can improve the freshness in your kitchen visit this website.

Don’t forget to check out the Freshpedition – The new French Door Refrigerator is so advanced, GE filled one with the freshest food they could find, hooked it up to a generator and ventured over 2000 miles in a Ford F-150 to a remot desert to surprise a homesick scientist with a home-cooked meal. Watch the adventure!

Be sure to visit the GE Appliances brand page on BlogHer.com where you can read other bloggers reviews.

Recipe: Farm Fresh Roasted Tomatoes and Pasta

• 2 pints of cherry tomatoes
• 2 tablespoons olive oil
• sprinkle of kosher salt
• sprinkle of fresh cracked black pepper
• 6 large basil leaves
• 1/2 pound of spaghetti

Preheat the oven to 375. Toss the cherry tomatoes with the olive oil, salt and pepper. Scatter over a cookie sheet. Roast until slightly caramelized and they start to burst; about 25 minutes. Stir half way through. Remove from the oven and set aside.

Bring a pot of water to a boil and cook the pasta according to the directions on the package. Drain into a colander. Drizzle a small amount of olive oil over the pasta, while it is still in the colander. Gently toss.

Stack the basil leaves on top of each other, and thinly slice. To serve put the pasta into a large serving bowl and gently toss with the roasted tomatoes. Scatter the basil over the top. Serve. Eat.

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Whenever we have a busy week full of work projects, I try to keep a few staples in the house that I would not normally have;  one being dried pasta.  We prefer to make our own pasta, but late nights call for something simple and nourishing. Otherwise, the pizza delivery guy will be getting a call from us.

With well-stocked “fresh” staples such as shallots, yellow onions, herbs, and cheese it is easy to make this delicious pasta dish.  Keeping a variety of fresh vegetables in the house  will make this recipe even easier.  We use whatever is currently in season;  it is really lovely with everything from spring peas all the way to rich butternut squash.

Couple weeks ago we received a surprise package from Oceanmist;  5 pounds of gorgeous fava beans.  The timing was perfect as we were going to be working late, and now we were set for dinner.  Favas do take a bit more prepping but are definitely worth it.  The beans we received were a bit on the larger side;  therefore, I had to peel the outer layer off as well as the inner layer, but there was a sweet surprise instead.  To give the dish a little tang, I added zest from one lemon as well I used some of the fresh ricotta we made; both went really well with the favas.

Feel free to play with this recipe.  Use different combinations of veggies and cheese, such as roasted tomatoes and smokey mozzarella, sweet baby peas with swirls of fresh mascarpone cheese or broccoli pieces with chunks of Gouda;  really it is all about using your imagination.

Recipe:  Go To Pasta

• 2 cups fresh vegetables
• 2 tablespoons olive oil
• 1 medium shallot, minced
• 1 clove of garlic, minced
• 1/2 lemon juiced
• 1/4 cup white wine
• 3 tablespoons of fresh herb minced, used thyme for this dish
• zest from one lemon, optional (it went well with favas)
• cheese, your choice, be creative
• kosher salt, to taste
• fresh cracked black pepper
• 1 lb pasta, cooked according to directions

If you like this recipe, check these Meatless Meals: 

• Vegan Spaghetti Squash
• Gluten Free Tabbouleh
• Vegetable Enchiladas

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I have two tomato sauces I use if all else fails or for last minute dinners.  I like this one as it combines pancetta and carrots – something wonderful about adding carrots to your pasta sauce, it adds a nice depth.  We like this sauce spicy so we do add extra heat, but adjust to your liking.  Whenever I make this particular sauce, I usually add a handful of arugula to this as it not only looks pretty but it gives it an extra zippy bite.  This time, though, I made a nice salad with an aged balsamic dressing.

Add a couple bottles of Italian wine, some bread, a bowl of olives and you have the perfect impromptu meal!

Recipe:  Spicy Tomato Sauce

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I have been dreaming about making homemade macaroni since I first saw the latest and greatest KitchenAid attachment.  I guess I am a sucker for their attachments;  but, have you tried them?  I could be a spokesperson for them;  that is how much I love them.  This comes from the heart, I love all of the products we own.  In fact, our KitchenAid mixer was one of the best gifts we have ever gotten, it is used (almost) daily.  Okay, back to the pasta attachment.  Why didn’t I purchase this sooner?  Fun!  Fun!  Fun!

I was not sure how the process was going to come together, so I followed the basic pasta recipe that came with the attachment.  It was fine;  but, next time I will use one of my favorite homemade pasta recipes.  There is not much to say about it the process;  you make the dough, pull off walnut size pieces, toss the pieces into the shoot and you have fresh pasta, within seconds.  Really, it is that easy!  It took less than an hour to make the dough and crank out a pound of fresh macaroni.  Since I was planning to use the fresh pasta in a baked mac and cheese recipe,  I did let it dry for about 5 hours.  Basically, I made the pasta in the morning, rolled the pasta in some semolina flour (on a cookie sheet) and let it sit out to dry.  Easy isn’t it?

Not only have I had this attachment on my mind for the past few months;  but, I have had visions of baked macaroni and cheese dancing through my thoughts.  We had some fantastic mac and cheese a few weeks ago and have been talking about it non stop.  Now seemed the best time to start working on the recreation of that recipe.  The fresh pasta is combined with a creamy sauce made of  bacon, Dijon mustard and three different cheeses:  Parmesan, Fiscalini Cheddar and Gruyere.  It is comforting, creamy, slightly smokey and not your typical macaroni and cheese.  I guess you could say it is a more adult version.

November 12, 2012.  Just a slight update to this favorite recipe.  We have been cutting back on dairy for the past few months, and decided it was time to treat ourselves to a little over indulgent behavior with some creamy mac and cheese.  We made this recipe but substituted dry pasta for the fresh.  As well we used gouda instead of the fiscalini cheddar (they were out of it).  Glad the market was out of the cheddar as the gouda was outstanding in this recipe.

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One of the first blogs I ever came upon was Chez Pim and the post that popped up was all about Pad Thai.  Who was this Pim?  How did she make such a beautiful Pad Thai?  I made a mental note to make this recipe one day, as it was one of Lenny’s favorite dishes and then I continued reading about the girl Pim.  I loved her culinary adventures that were delicious in one breathe and wrapped around somewhere exotic in the next – a girl after my own heart.  You see we are a bit a like, I love to eat, cook, drink and travel.  One just has to utter the words, TRIP, TRAVEL,and SUITCASE with a sprinkle of good food promised and I am there – does not even have to include a passport but that just makes it even more exciting.

We had the chance to finally meet Pim at the Pebble Beach Food and Wine event last year.  She was adorable, taking us under her wing and showing us around the event;  she was exactly as we thought she would be in person ….. sweet!  Over the course of  a couple glasses of bubbly, we got to know more about her as well as the “book” she was working on;  we even got a sneak peak.  It was lovely – full of Pim charm and enticing foodie wisdom.  We could not wait to get our hands on a couple copies!  Her book came out in the summer but we did not get a chance to get a copy until she was up in the city speaking at Omnivore Books.  Not only were we able to attend the event but she agreed to let us capture it so that we could share her foodie adventures with you – I will not tell you about it, you must watch it!

I have loved reading the book, it is warm, personal and full of interesting tid-bits about her life as a “foodie”.  As well she includes many fantastic recipes.   What I like about her advise is that she is not preaching to you about how to become a foodie, rather she is sharing her experiences through her sweet opinionated self and you can take it or leave it.  She will take you on a adventure with every chapter that will leave you salivating for more!

Now back to Pad Thai …. as I mentioned it is one of Lenny’s favorite dishes.  I on the other hand have always been one to take it or leave it.  I just have never found a place in the city that makes it like they do in Thailand.  When I first came across her post, I had a very good feeling it would be good!  So, I invited a couple friends (who have been to Thailand and also love Pad Thai) over and then I grabbed “The Foodie Handbook” turned to page 66 and headed to Clement Street to get ready for our Pad Thai party.  Her recipe is simple.  The hardest part was finding the translator in the markets – *smile*.  It is such a great dish to make with friends … pour a few glasses or Reisling and let the fun begin.  We all agreed it was the best Pad Thai we have eaten outside of Thailand;  slightly salty, a little sour and sweet all tossed together with a “bite”  of heat to warm it up.  Add noodles, seafood and crunchy bean sprouts and chinese chives to balance it all out!    In all honesty this was the first time I actually wanted more Pad Thai …. the next day!

You are hungry?  You want the recipe?  Pim has been so kind to donate a copy to Chez Us so we can share it with one of our readers.  Just leave a comment below telling us one of Pim’s favorite childhood memories (in the video) and tell us about your favorite Pad Thai experience, for a chance to win her book.  We will be announcing a winner on March 5, 2010, so please leave a comment by midnight on March 3.  Can’t wait for the drawing then you can purchase her book here.

And the winner is …………. drum roll please …………….. Kristina at Former Chef!

Congrats Kristina!!!  I, too, loved this story about driving to Hua Hin – so me!

The post Pad Thai, A Video & A Book Give Away appeared first on Chez Us.

*photo was taken by our good friend & dinner guest, photographer extraordinaire Bryan Alberstat

I was excited when Jo picked this Donna Hay recipe for this month’s HHDD event.  I have been eyeing it on and off ever since I saw the recipe.  I love garlic so the fact that the recipe called for a whole head of roasted garlic did not scare me away.  In fact I decided to roast the garlic in the frying pan that I intended to use while making the dish as I wanted every last drop.

The sauce is very easy as well;  you cook some pancetta until golden and then stir in the roasted garlic, some heavy cream, chili flakes and fresh parsley.   Despite the rich ingredients the dish was very light and very flavorful.  This recipe is very easy to make and you can have dinner on the table fairly quickly once the garlic is roasted.

Warning don’t plan on a lot of kissing afterwards and no worries as the vampires will stay away for at least a full day.

Recipe:  Creamy pancetta and roasted garlic pasta

- donna hay magazine issue 38

roasted garlic 2 heads of garlic
1 teaspoon olive oil

Preheat oven to 180C/fan 160C/355F. Cut off the tops of the garlic heads so the cloves are just showing. Drizzle the garlic with olive oil and wrap in aluminium foil. Place on a baking tray and cook for 45 minutes or until soft. Set aside to cool slightly before peeling off the skins*.   Place cloves in a bowl and mash with the back of a fork.

*The garlic will be so soft and jammy that you’ll be able to press the flesh out by gently squeezing the cloves between your fingers, or gently lift each clove out with a skewer.

Donna assures us we can make a batch of roasted garlic and store in an airtight container in the fridge for up to a week.  My experience of roasted garlic is the aromatic pungency that lingers, as lovely as it is I don’t really want it to pervade my breakfast, so make sure your pre-roasted garlic is tightly sealed – unless of course you do have a problem with vampires!

400g dried or fresh pappardelle pasta
2 teaspoons olive oil
300g piece mild pancetta, chopped
1 head roasted garlic, mashed
½ teaspoon dried chili flakes
125ml pouring cream
sea salt and cracked black pepper
1 cup coarsely chopped flat-leaf parsley
finely grated parmesan, to serve

Cook the pasta in a saucepan of salted, boiling water until al dente (10-12 minutes for dried or 3-5 minutes for fresh pasta). Drain and keep warm.   Heat the oil in a large frying pan over medium heat. Add the pancetta and cook for 2-3 minutes or until browned. Remove from the heat and add garlic, chili, cream, salt and pepper and stir to combine. Add the warm pasta* with the parsley and parmesan and toss to coat. Serve 4

*the heat from the pasta will thicken the sauce

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Hay Hay it’s Donna Day and  Jo of Have Fork Will Travel was the winner of last month’s HHDD Challenge.  Jo will be our hostess for this month’s challenge and she has picked the perfect dish to help keep those Halloween Vampires away, a creamy pasta recipe.  To read more about this dish and to get the recipe please visit Have Fork Will Travel.

To read learn about this Donna Hay event (HHDD) as well as a list of the rules for this challenge, please click here.   The deadline for getting your entry in for this challenge is October 31st.

Looking forward to seeing your ghoulish dishes.

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A couple months ago Lori over at the Recipe Girl and I were tweeting about simple food that we sometimes forget about.  The first one that came to mind for me, is a simple tomato sauce, that I use to make very often when I needed a quick meal after a long day.  I have put that conversation and that recipe in the back of mind for an evening when we would need an easy dinner.

We have been traveling for the past three weeks (stop awwwing for us, it was all work) and have been locked in conference rooms where most of our meals have been dried out sandwiches or buffets of fried food and limp veggies.  I have been dying to get back in the kitchen and even more so we have been dying for a good meal.  I stopped by the market on my way home from work and picked up some Dirty Girl Dry Farmed Tomatoes, a baguette and a bottle of wine.  Rest of the meal would be found in the pantry at home.

Some of you may be wondering what dry farmed tomatoes are?  I discovered dry farmed tomatoes a couple years ago and have never looked back, in all honesty, I even look forward to these little gems more than their cousins the heirloom tomatoes.  Dry farming is a waterless method of growing tomatoes which will only produce about 1/3 as many but the end result is a tomato that is dense and packed with flavor, not to mention the deep red color.  As soon as I see the first ones  in the markets, I am buying them all the time.  At the close of the season, I purchase a big bag of them and freeze them whole.  They are a wonderful addition to toss into a sauce, stew or soup.

Now back to dinner ……   We got hooked on fresh pasta a couple months ago, after purchasing a pasta machine when we were in Montreal.  We used it very often before it gave out on us after the 5 time of using.  Finally upgraded last month and purchased the pasta attachments for the KitchenAid, love it!  For this meal, I made a simple pasta dough out of some semolina flour, olive oil and organic eggs.  While the dough was resting, I combined the tomatoes with lots of fresh garlic and a sprinkle of Maldon salt and then let it do it’s thing, while I rolled pasta.  The attachments are so easy to use and you can have fresh pasta in less than an hour, I cannot believe we waited so long before purchasing!

Once the pasta was cooked (and fresh pasta only takes minutes) and drained, I tossed it with handfuls of fresh basil from the garden, a drizzle of olive oil, a generous grind of fresh black pepper and the fresh tomato sauce – Delicious!

Recipe:  Homemade Fresh Tomato Sauce

*Pasta Recipe

1 lb fresh tomatoes, used dry farm tomatoes

4 cloves garlic, minced

maldon salt, sprinkle

olive oil, drizzle

basil, handful, sliced thinly

Roughly chop tomatoes and put into a bowl.  Add the garlic, sprinkle with salt and let sit for at least 30 minutes, the longer the better.   Gently heat before serving, only until heated through.  Cook favorite pasta, drain, add basil, olive oil and tomatoes.  Toss.  Serve.  Eat.

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