Spaghettini with Arugula and Black Olives

There is just nothing better than a plate of pasta, especially when fresh vegetables are involved.  I picked up some Organic Arugula at The Fresh Market.  Rather than use it in a salad,  why not toss it with some pasta?  The added flavors of black olives, hot pepper and garlic contribute to the overall  fresh and spicy taste of this dish.  Enjoy!
Ingredients: Ingredients for up to six people
One pound of Spaghettini
Place a large pasta pot of water to boil.  Add a tablespoon and 1/2 of salt to the water. 
One large skillet to accommodate your finished pasta dish.
3 tablespoons olive oil
One bunch of Arugula, cleaned, stemmed and left in large pieces
One or two large garlic cloves, cleaned and smashed (for easy removal before serving)
One 1/2 fresh chile to taste
One can black olives, sliced thin or diced in a food processor
Method:
Heat your oil in your skillet on Medium.   Add your smashed garlic and saute for just a few minutes until fragrant.  Do not burn or you will be starting over.   
Add your black olives and chile pepper and mix.  Heat for just 2 minutes until your olives sizzle just a little and are fragrant. 
Turn your heat off and add your Arugula.  Move your pan to a cool element, while your pasta cooks.   Your Arugula will begin to wilt from the heat of the pan.  

 Cook your pasta until al dente and toss.  Any pasta will do.  Remove the garlic from the pan before serving. 

 

Make some tonight.

Buon Appetito!
 

Pizza ai Frutti di Mare (Seafood Pizza)

A seafood Pizza is just perfect on a night when one doesn't feel like having pasta.  What no cheese?  In Italy, there are quite a number of dishes where cheese just doesn't belong.  This pizza is one of them.  Dairy is not often mixed with Seafood in Italy, however there are exceptions.   For now, savor in the this pizza with the flavors of the sea.  You might be pleasantly surprised. 

 I receive countless inquiries on how to make the perfect pizza crust.  The problem is, we tend to over think the simplicities of the every day kitchen.  Get your frying pan out and give this a try.  Another secret is pre cooking your seafood some in the same pan you will ultimately turn out your pizza.  The crust takes on all the flavor.  
There is no turning back.  Buon Appetito!
Ingredients:
One 13 inch frying pan (Cast Iron, any size will really do).
3 large cloves of garlic, sliced in half (you will later discard them)
One pint of small cherry tomatoes
2 teaspoons of salt
1 teaspoon pepper
1 teaspoon  hot red pepper (optional)
2 tablespoons of olive oil
1/2 cup of white wine (clams)
1 additional tablespoon of olive oil to brush onto your dough
6-8 jumbo shrimp, cleaned, leave the peeling on.   You will finish cleaning them before assembly on pizza
1 pound clams (baby, small, little neck or of equal kind), fresh or frozen with shells if available in your area
One pizza dough  recipe cut in half (I had one in the freezer, ready to go)
Unlike the usual pizza, using a skillet or frying pan requires some extra steps.
When dealing with fish and tomato's, there is almost always pre cooking involved.  Just be patient.  I promise it comes together.
Method:
Preheat you oven to 425 degrees/ bake/
Make appropriate adjustments for convection cooking.  I do not suggest it here.
Roll out your dough a bit larger than your skillet.  Leave it right on the counter.  Be sure there is plenty of flour underneath so it won't stick to your counter.
Heat your pan/skillet to medium
add your garlic and swirl in the pan.  Leave them large, you will remove them later.
Add tomatoes and smash them open with the back of a wooden spoon.
Add salt and cook for 5 minutes.  They will soften.  Let them almost stick to the pan.  
Remove them and place in a bowl.
Add your shrimp and cook for 1 minutes on each side/ remove into a bowl.  Mine were jumbo shrimp.  They will finish cooking later.

Add your clams, turn the heat up a little more and mix until heated.  If you are using fresh / frozen, keep mixing for a few minutes until the clams open.  Add 1/2 cup white wine and let the clams continue to cook until all the liquid is practically gone from the pan.
Place in a bowl.  Begin removing the meat from the clam.  Keep your shells for presentation.

 

Once your ingredients are cooked through, remove them from the pan.  Wipe out your skillet with paper towels.  Drizzle some cornmeal on the bottom of your skillet.  This will help to keep the bottom of the pizza dry, firm and crunchy when cooked.

Set it on the stove and carefully place your dough inside the pan.  Any overlap can be folded over.  You might need to cool your pan first some. 

 Let it rest inside your pan for 10 minutes.  With a pastry brush, brush some olive oil across your dough.  Sprinkle with salt. 

Place in a preheated, 425 degree oven for 10 minutes.  Keep a watchful eye on it.

Don't panic if it rises some again.  When its slightly stiff and light golden, remove from the oven. 

Carefully place your ingredients around your pizza.  Place your shells onto the pizza too.  You should remove them before slicing.  

Bake for 10-15 minutes more until everything is dark golden in color. .If you are not using jumbo shrimp, add them at the end, about 5 minutes or so before your pizza is ready.  

 Check under your pizza by lifting with a knife or metal spatula.  The pizza is done with the bottom is slightly golden and stiff, the cornmeal has stuck some to the bottom  and you can smell the fragrant pizza.  Don't forget to remove your shells from the top of your pizza before taking a bite.   There for additional flavor and you will impress your guests.

 Ovens will vary.  Grab some light, crisp, Pinot Grigio and enjoy!  Buon Appetito!

Special note:  Use the largest shrimp Possible.

Adjust your cooking time for a thicker crust.  This takes practice.  It's extremely important to pre cook your crust or your pizza will not rise while cooking and be to soft. 

Chocolate Frangelico Cake

  

I learned a valuable lesson today.  Even the most experienced cooks, makes some serious mistakes.   For example, I learned a long time ago, never to try to bake and prepare anything in a hot and humid kitchen.   It took some time, for me to realize,  it was just to hot.  Ingredients do not fair well in humidity.    In fact, here is a cake that on test number one, I used almost no liquid.  By today's test, it required some thinning.  So today, I looked for some practicality, instilled in me by my husband's Mother.  She was  a great Southern cook in her own right.   When all else fails, grab a can of club soda.  
I suppose, using water would have worked, or a few drops of milk.   But I had to give this a try.  Either way, it works.   The second thing to remember is never rush through adding your ingredients.   Add ingredients in steps, one at a time, especially when dealing with liquids.   We are so tempted to throw everything together.  Believe me, I was too.    Here are the steps to a one bowl wonder.  I always keep a jar of Dutch, unsweetened Cocoa powder, ready and waiting.  You never know when you will need a dessert in a hurry.   A chocolate one is always welcome.  I have made cupcakes too with this recipe.  You can too.   Buon Appetito!
Ingredients:  1 cup plus  1/2 cup unbleached flour (I used Gold Medal today)
1 cup plus 1/2 cup granulated sugar
3/4 cup Unsweetened cocoa powder
One teaspoon baking soda
One teaspoon plus 1/2 teaspoon baking powder
One teaspoon salt
2 eggs
3/4 cup Mascarpone (Sour cream can be substituted)
3 tablespoons vegetable oil
1 teaspoon plus 1/2 teaspoon vanilla extract
2 teaspoons Frangelico (You can use Kahlua)
1/2 cup club soda 
 If you do not have this on hand, use warm water or milk.
Into a bowl sift together your dry ingredients and give it a mix by hand with a whisk.

Preheat your oven to 350 degrees 
Add your wet ingredients one at a time.   Leave the club soda for last.  Slowly add your club soda.   Add and mix with a hand mixer or in a bowl of a standing mixer until your batter, drips in a thick stream from the back of your wooden spoon.
It's that easy.  You might not have to use all your liquid.  You can even mix this batter by hand.  No fancy equipment needed.  Pour into your favorite bundt pan.  

I baked it for 35-40 minutes in a 8 inch round Bundt cake pan.  Be sure and begin checking  your cake by inserting a knife into it after 30 minutes.  When it's comes out clean, it's done. 

 Cooking times are approximations.  Recipes are a guide.  Watch your oven.

I sprinkled a little toasted almonds across the top.  Once done and turned over, it adds a little crunch to the bottom of the cake. 

 

 Special note:   
1. The club soda gives this cake an extra lift.  Decrease your cooking time slightly. You will not need as much liquid as you think.  Begin checking your cake in your Bundt pan at the 30 minute mark
2.   You can omit the alcohol if you like.  I like to include it as it helps to intensify the overall taste of your cake.  The alcoholic content will cook out.
3.  This recipe is an adaptation of many recipes out on the web.  I am just sharing my version.  
  Enjoy.  Can be made last minute.  Pour your favorite icing or liquor directly over your cake before serving.  I served mine with a little whipped cream.  More pics to come.  Buon Appetito!