BAKED RIGATONI WITH GREEN OLIVES AND PANCETTA

I was excited to co-ordinate a time for the very beautiful, fabulous Maliah, of Maliah Pinkleton Photography www.maliahpinkleton.smugmug.com/, to come to my home and shoot some pictures for my blog. I had been wanting her skilled and experienced point of view, ever since she photographed my husband and I cooking for the Local Flavor Cookbook localflavornwa.com/.
I had my make-up professionally applied, put on a comfortable dress, a high pair of heels, and cooked while Maliah clicked and we chatted.
It was such a relaxed, fun evening, and Maliah was so creative with many great ideas, but my favorite part was sitting down after the pictures for a glass of wine, bread, cheese and more chat.

Maliahs picture of the olives about to be sliced for the pasta dish

Maliahs picture of me sitting on the back deck

BAKED RIGATONI WTH GREEN OLIVES AND PANCETTA

2 tablespoons butter
3/4 pound plum tomatoes, halved lengthwise
3 garlic cloves, crushed
2 thyme sprigs
1/2 cup torn basil leaves plus one basil sprig
3 tablespoons olive oil
salt and freshly ground black pepper
3 ounces of pancetta, diced
1 onion, chopped
1 cup pitted green olives, halved
1 pound rigatoni
2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese

Heat oven to 425F and butter a 9 by 13 inch baking dish.
On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and brown in spots, let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
Meanwhile, in a large deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter, keep warm.
In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet, along with the reserved cooking water, ricotta, torn basil and 1/2 cup of parmesan. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of parmesan on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/recipes‎

TRAVEL TUESDAY - BENTONVILLE, ARKANSAS - BAKED OLIVES STUFFED WITH GORGONZOLA AND MASCARPONE

As difficult as it is, because of the proximity to Christmas and New Year, and the fact that my husband never wants for anything - I still always like to organize something special for my husbands birthday.
On occasion, a home cooked dinner, where he is able to do nothing but relax and visit with friends, and sometimes a night or two out of town.
This year we decided to go up to Bentonville for the night - close enough that we didn't spend all our time traveling, but far enough away that it felt like a get-away!
We booked a room at the 21C on the Bentonville square, and started with cocktails at the Hive - mine had a hint of lavender, my husbands was infused with house made jalapeño syrup.
We nibbled on hummus with aleppo pepper and strolled along the ground floor perusing the array of art work, that changes periodically, and was different from the last time we were there.
Walking to the other side of the square, we enjoyed sitting at the bar at Tavola (where a friend had recently caught a glimpse of Tom Cruise).

The bar at Tavola 

I indulged in a glass of sparkling rose wine, and we shared fried olives stuffed with gorgonzola and mascarpone, and peppadews stuffed with goat cheese and shrimp.

The peppadews stuffed with goat cheese and shrimp at Tavola

Then on to the least friendly bar/bartender of the evening at the Tusk and Trotter, although barely served with a smile, their award winning Peach Whiskey Manhattan was still delicious.

The Peach Whiskey Manhattan at Tusk and Trotter

The Tusk and Trotter

We ended the evening at The Pressroom, delighting in their Crostini topped with sunflower seed pesto, celery, chèvre, avocado and arugula.

The Crostini at the Pressroom

The next morning I was thrilled to be able to walk across the road for brunch at Crepes Paulette,  heavenly, fabulous and an absolutely adorable setting - and I was thrilled that it was warm enough to sit outside and enjoy their deliciousness, along with my husbands company, on the last day of the year.

Usually I am an absolute recipe follower, but we are snowed in right now, and I had to make do with what I had. There was only a little mascarpone left in the container, so I based the portions on that - plus, the kids were having playdates and there were lunches to be organized and cookies to be made, so I didn't take the time for exact measurements.

BAKED OLIVES STUFFED WITH GORGONZOLA AND MASCARPONE

heaped tablespoon of gorgonzola
large spoonful of mascarpone
8 large green olives (remove the pimento or jalapeño or whatever they are stuffed with)
1 egg white, whisked
breadcrumbs

Heat oven to 400F.
Mix the gorgonzola and mascarpone, stuff into the olive cavity. Dip the olives into the egg white, then roll in breadcrumbs. Place on a greased cookie sheet and bake for 10 to 12 minutes or until the breadcrumbs are crisp and golden.
Enjoy!

PASTA SALAD

A friend gave me a large amount of tiny tomatoes from her garden. I indulged right out of the bag while they were still warm from the sun - a wonderful, fresh burst of the summer season.
I was glad to have enough left to make this light pasta salad, it looked so appealing I was eager to try it.

PASTA SALAD

salt and pepper
10 ounces penne pasta
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup sliced basil leaves
1/3 cup fat-free plain Greek yogurt
1/4 cup light mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove of garlic
2 cups grape tomatoes, halved lengthwise
1 orange bell pepper, cut into 1/4 inch pieces
1/3 cup halved pimiento stuffed green olives

In a large pot of boiling, salted water, cook the pasta according to package directions. Drain, then rinse under cold water. Transfer the pasta to a serving bowl. While the pasta is cooking, in a food processor, puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scraping down the sides of the bowl as needed. Pour the mixture over the pasta and toss well to coat. Stir in the tomatoes, bell pepper, olives and sliced basil. Season with salt and pepper and toss gently.
Enjoy!

Recipe adapted from Rachael Ray, July/August 2013
www.rachaelraymag.com/recipes/‎

CREAMY MEDITERRANEAN SPREAD and GUACAMOLE HUMMUS and SHISH TAWOOK

I was so excited to host a dear friends birthday dinner, and when I asked her what she would like, she mentioned Greek food.
We served the Mediterranean spread, and guacamole hummus alongside olives, feta, spanakopita and dolmas, and the Shish Tawook with Tabbouleh. These three dishes were super quick and easy to put together, and although the spanakopita and dolmas were a little more time consuming, they were worth it - delicious!
It was a flavorful, varied and fun menu, just like our fabulous guests.

CREAMY MEDITERRANEAN SPREAD

8 ounces cream cheese, softened
7 ounces roasted red peppers, drained and chopped
4 ounces crumbled feta cheese
1/2 cup chopped Kalamata olives
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh parsley

Spread cream cheese onto bottom of shallow dish (I will sometimes mix the cream cheese with store bought hummus). Combine remaining ingredients, spoon over cream cheese.
Enjoy!

Recipe adapted from Food and Family, Summer 2010
www.kraftrecipes.com/foodfamilyarchive/.../magazine_archive.aspx

GUACAMOLE HUMMUS

In a food processor, combine 1 can chickpeas, rinsed and drained, 3 cups fresh cilantro leaves, 1 garlic clove, chopped, and 1 ripe avocado, roughly chopped.
Process until finely chopped. Add 3 tablespoons olive oil and juice of 1 lemon.
Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Everday Food
www.marthastewart.com › Food

SHISH TAWOOK

10 cloves garlic, peeled, crushed
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground white pepper
2 pounds boneless, skinless chicken breasts, rinsed and cut into 1-inch pieces

In a large, sealable, plastic bag, combine garlic, lemon juice, olive oil, yogurt, cardamom, salt and white pepper. Stir well. Add chicken and turn to coat it all over.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Prepare grill. Thread chicken onto skewers, dividing pieces evenly among them. Grill over medium-high heat, turning skewers at least twice, until chicken is cooked through, about 10 minutes total.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2008
www.arkansasonline.com/news/features/food/

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES and ZUCCHINI RIBBONS WITH FETA AND MINT

As I think I have mentioned, I have had a lot of zucchini to cook my way through! Thankfully there are a lot of interesting, delicious ways to serve the end of the summer bounty.
Both of these recipes are very quick, use few ingredients, but are delightfully tasty. The olives with the roasted zucchini, and the dressing on the zucchini ribbons, add a wonderful tang to the otherwise mild vegetable.

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES

1 zucchini
1/2 teaspoon coarse salt
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons pimento-stuffed green olives, chopped coarsely
1/4 cup whole almonds, chopped coarsely

Heat oven to 400F.
Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put into medium bowl. Add salt and toss to combine. Let sit for 5 minutes. Add oil, garlic, olives and almonds and toss lightly to coat. Arrange in a single layer on a baking sheet and bake 20 minutes. Serve immediately.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, August 2012
www.arkansas.com/dining/recipes/

ZUCCHINI RIBBONS WITH FETA AND MINT

2 zucchini
2 shallots, minced
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
salad greens
3/4 cup feta cheese, thinly sliced

Using a Y-shaped vegetable peeler, cut zucchini lengthwise into very thin strips just until seeds are visible.
Mix together the shallots, mint, lemon juice, olive oil, salt and pepper. Arrange zucchini ribbons over salad greens, top with shallot mixture and feta cheese.
Enjoy!

Recipe adapted from Southern Living, June 2009
www.southernliving.com › Food › Recipes