Over the years, I’ve learned that Spaghetti is not Spaghetti, is not Spaghetti. The rich, and wonderful tomato sauce that my mom made us growing up, is closest to a Bolognese sauce. On the much lighter, faster, and easier to cook end of the spectrum is a Pomodoro sauce. Pomodoro is meant to be a fast and easy tomato sauce with a relatively few, fresh ingredients.
This is a debugging block
Spinach Salad, may not sound like the most exciting recipe in the world. But what if I add in words like bacon, bacon vinaigrette, apple, feta? Becomes a bit more tantalizing doesn't it? This spinach salad is one of my favorites for a starter course, or as a side salad for say a big summer BBQ. It's easy to make, the favors work great together, and it looks beautiful.
Saltimbocca, in Italian, means "jumps in the mouth", and after tasting this chicken saltimbocca you'll understand why. Traditionally, the recipe is made with veal, but because chicken is easier to get and a bit healthier, I usually make it using boneless skinless chicken breasts.
T-Bone Steak, also called The Porterhouse, is my goto when whenever I’m feeling a bit indecisive. I love a New York Strip, and I love Filet Mignon, but when I want both, I go to the T-bone, where one side of the “letter shaped” bone is the filet, and the other the strip; I get the best of both worlds.
Bacon and onions just go together really well. So why not on pizza? Making pizza’s at home is always a hit with my family. Partly because, everyone gets to choose their own toppings. For this pizza, I when with a combination of freshly sautéed bacon and green onions, or scallions.
A few years ago, I made a Pork Tenderloin Marsala for the first time, for the simple reason that I didn’t have any chicken handy. And while Chicken Marsala may be more the common, the wine flavored mushroom sauce goes really well with a perfectly cooked piece of pork tenderloin.
New York Strip, is one of my all-time favorite cuts of steak. Cooked to a perfect medium rare, the New York Strip has great favor, a tender texture, and is perfect with all the traditional steakhouse side dishes. The quality the meat, as always is super important, and here I’m cooking some of the best from Certified Steak and Seafood.
Roast Chicken is a favorite of mine. And while a simple chicken, roasted off with nothing more than salt and pepper, is absolutely wonderful, there are fortunately hundreds of ways to make roast chicken is other interesting and exciting ways.
Simple dishes like this Spaghetti with Artichokes and Tomato, are among my favorite thing to make. The sauce takes just about the same amount of time, as cooking the spaghetti it self. So it’s super fast to make. And treated right, the ingredients come together in perfect harmony, giving a ton of flavor and the impression, that it’s a recipe you’ve been working on for hours.
Like all pasta, I love cooking Ravioli, because it’s so easy to make hundreds of different, delicious recipes. And while making your own ravioli is pretty time consuming (although I love it), there are lots of great store bough brands, that will allow you to get a complete meal made in about 20 minutes. Here I do a recipe for Cheese Ravioli with Chicken and Peas.