Sunday At the Giacomettis

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 minu...

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 disca...

   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, on...