Fettuccine With Salami And Zucchini

This dish is simple and rustic. The recipe comes from one of the first chefs I started watching on PBS - The Jeff Smith 'The Frugal Gourmet'. I was interested in the recipes and stories around the dishes he made. This, of course, is one of them.

This recipe comes from Jeff Smith's Uncle Vic. When his Uncle Vic fed him this dish he thought his Uncle just must be so wealthy. You don't have to be wealthy to eat this dish.

Fettuccine With Salami And Zucchini

2 small zucchini (I actually used organic yellow squash)
2 cloves garlic
2 tbsp. olive oil
1/4 lb. Italian salami, sliced thin, cut matchstick style (I bought a 6-oz Genoa salami stick)
1 tbsp. capers, chopped
Fresh ground pepper
1/2 c. whipping cream (1/2 a pint)
Salt to taste
1/2 lb. fettuccine, cooked
Grated Parmesan or Romano cheese
Slice the zucchini; put several slices together and slice again into matchsticks. Slice the garlic very thin. Saute the garlic in the oil until barely browned. Add the zucchini and saute for 3 minutes. Add the salami, capers, pepper and cream. Simmer until all is very hot. You will need little or no salt in this dish. Serve over the hot pasta. Top with the cheese.

It was pretty tasty!

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The Chicken That I Made

I have been very busy lately, and all I can say is that I have missed writing on my blog as well as writing articles and cooking. I think I need a 24 day changed to a 48 hour day to get done all that I really want to do.
Recently I found myself a recipe to make and this is the result.

This bird was scrumptious and easy to make. The recipe which you will see below did not call for parsley on top of the chicken or a little extra butter, but I did add a little butter on top while it was in the oven.

This recipe came from the Frugal Gourmet Cookbook by Jeff Smith. It was very easy and very tasty. And then this chicken turned into a....

But that is for the next blog.

Chicken Baked With Honey and Soy Sauce and a Banana Split

I notice that many people find it easiest often when they go grocery shopping to buy a pre-cooked rotisserie chicken.  My boyfriend and I did this a couple of times and then I decided to make one for myself. It was easy. There was hardly any worked involved. Most of the time was spent with the chicken roasting in the oven for about an hour. The chicken I made was twice as juicy as the chicken from the supermarket -- why? Because my chicken wasn't be tortured sitting under the horrible heat lights drying out.  

Last night I fixed my boyfriend a luscious  chicken feast.  I made Chicken Baked with Honey and Soy Sauce. The recipe called for a 3 lb chicken but I had bought a roaster because it was on sale and doubled the cooking times. Here is my tasty bird. It has to be just as good as Bree Van de Kamp's from Desperate Housewives.

The lovely recipe I followed was in Jeff Smith's cookbook The Frugal Gourmet Cooks Three Ancient Cuisines China Greece Rome. 

And if I am going to mention a recipe I am definitely suppling the recipe for you to enjoy. It is on page 232 of the book.

 And even though this ice cream is not Chinese, what better to finish off with dessert than Haagan Daaz Banana Split ice cream.

This ice cream is so mouth watering.

Their are real cherries in the ice cream, and the hot fudge really gives it that extra flavor. Why make a banana split when you can buy one? But then, I almost love ice cream as much as I enjoy tea. My favorite tea is Tazo Awake.

I would love to hear about recipes my readers think I should try along with other foods that you love.  I love to get in the kitchen and make something scrumptious.  Hope to hear form you soon.

Cassandra

Grilled Pork for the Whole Family

Growing up I always liked to watch the Chefs in the kitchen preparing meals. I loved to watch two shows in particular, Martin Yan and The Frugal Gourmet -- Jeff Smith. I bought nearly all of the Frugal Gourmet cookbooks.

Cover via Amazon

The recipe I am sharing with you today comes from The Frugal Gourmet Whole Family Cookbook which came out in 1992.

Here is the recipe from page 183 of the cookbook. I should note that I do not have a grill, so in making this recipe I broiled the pork instead of grilling it.

I mixed all the ingredients in a small bowl and then trimmed the pork and put the pork in a glass pan so that I could marinate the meat.

You pour the ingredients you mixed in a bowl of the pork -- ground cumin, lemon, dry white wine, garlic cloves, salt and pepper.

Then you put the pork in the refrigerator for an hour -- don't forget to turn the pork every once in a while to pick up all that wonderful flavor.

This is the time you would preheat the grill of course, then I preheated the broiler in the oven.

Put it on the grill or broil like I did and baste frequently on both sides while it is cooking.

Here is the finished product - nice and juicy. If you are able to grill it - it will have those lovely grill lines that everyone likes to see.

It tastes really yummy!

Cassandra