Spaghetti Con Aglio e Olio=Spaghetti With Garlic and Oil

Exactly one week ago, I was in such a daze, and so helpless seeing my sweet daughter Lora in so much pain and going through a major surgery like that was not something any of us were expecting, but fortunately she had all the love and support from family, and friends, and all her and my friends through both of our food blogs, as well.

Thank you so much to all of you dear friends for your kind words of caring, and support throughout this past week!

I should be cooking up a "storm" and baking something fabulous, but she has her amazing mother in-law Teresa from Como, Italy there, to cook and bake every day. They have not had store bought bread in the two weeks because Teresa has her trusty cup of "starter" in the fridge to make fresh homemade breads and rolls every day. As I mentioned before, I always have the basic herbs, and spices on hand, and I'm virtually never without fresh parsley, basil, and of course fresh garlic. A nice quality of spaghetti, and a good chunk of imported Parmigiana Reggiano freshly shaved, will make a gourmet dish that does not require anything else...perhaps a side salad, and a nice piece of crunchy bread.

Spaghetti con Aglio e Olio=Spaghetti With Garlic 
and Oil




Start out with a large batch of Italian parsley, chopped

In a large skillet, heat 4 Tbsp. extra virgin olive oil on med. high heat. Add 1 teaspoon chopped fresh garlic, and a good sprinkling of crushed red pepper flakes.

Add the chopped parsley to the garlic oil, and 1/2 cup of reserved boiled water from the pasta, and mix the pasta right into the skillet.

Add freshly coarse grated of your best Parmigiana Reggiano cheese, and you are in "pasta heaven."

Aggiungi Parmigiana Reggiano grattugiato ...


Buon Appetito!

Another little trick I learned...I purchase a small jar of concentrated red pepper flakes in oil at the Asian market, and added it to a fancy jar, that I bought at my local thrift store, for a little over $1. that has a rubber sealed top. I put the jar in the dishwasher to disinfect it, and when it was dry, I added the concentrated pepper oil, and filled the jar with my own olive oil, it doesn't have to be extra virgin olive oil.

You can keep using this pepper oil by adding more oil to it. For the recipe, I used some of this oil, as well, including more pepper flakes.

Even the two little Chihuahuas of Lora's...Stella, following Luigi, were so happy to go for a stroll. For one week they didn't get a chance to be walked. Teresa was busy with the grandchildren and the American household, and would not know how to walk these little guys since they don't have any pets in Italy.

So I leave you with good thoughts, and a beautiful day! I hope your area has already bloomed into spring. Ciao, Ciao:DDD

Fresh Strawberry Cheesecake Bars

As you can see, this is a well decorated platter with just an 8x8 inches of simple cheesecake bars...a total of 4 large pieces, with the ends trimmed off, but every thing is in the "decoration"...the "presentation"...otherwise, it would be just a simple Cheesecake Bars, if not for the above mentioned...and of course, most important, the "platter"...Originally, I was going to do the next guest post for Lora's blog, with this easy dessert, but she is home now, from her huge surgery, and is getting her strength back little by little. I was at her house making this dessert, and both Teresa, and her husband Domenico kept asking me..."che fai?" What are you doing? ...because I was trying to uplift my photography skills, by enhancing the shots, at every different angle. It certainly helps when you have a nice camera, and a pint of gorgeous fresh, and perfectly ripened strawberries.

Instead of having the glaze on top of the overturned strawberry slices, I added the jam glaze directly on the cooled cheesecake bars, and sprinkled powdered sugar over the top of the strawberries, overlapping on the cheesecake, and on the platter...within a few minutes, the strawberries get their own natural glaze, just from the sugar...the rest is "trick photography!"...my theory...you aim, shoot, and hope for the best!

Fresh Strawberry Cheesecake Bars
my own recipe

For the Crust:
2 cups of vanilla wafers ground
1/4 cup butter (1 stick) melted
2 Tbsp sugar
1 Tbsp grated orange rind

Preheat oven to 350 degrees F. Grind the wafers in a food processor to make 2 cups. Add sugar, and grated orange, stir in the melted butter, just to moisten evenly, and press into a large non-stick tart pan, with a removable bottom.
Use a large soup spoon to press down, and not with your fingers, or hand, (so butter does not get too pressed into the crust) Also, do the same on the sides of the tart pan. Bake crust for no longer than 15 minutes, and follow the topping, and filling process.

Filling:

8 ounces of Philadelphia Cream Cheese
(at room temperature)
1 cup of sour cream (at room temperature)
7 Tbsp. granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 Tbsp. all purpose flour

Preheat oven at 350 degrees. Line a 8x8 inch baking pan with aluminum foil, and let it overhang about two inches. Spray the bottom with cooking spray. Mix the cookie mix with the butter and sugar, and pat down into the baking pan with about an inch around the sides. Mix the filling ingredients in a food processor, or blender for about a minute or two till blended and creamy, and pour the filling right over the crust. Bake at 350 degrees for 30 minutes, and lower the temperature to 325degrees and continue baking for another 25-30 minutes till it gets a little color on the top. Cool, and glaze with melted strawberry jam. Just heat about 1/4 cup of strawberry, or other seedless berry jam, adding the juice of 1 lemon. Spread on cooled bars. Let it chill, and lift out from pan for easy cutting. Garnish with fresh berries. Such an easy, and delicious cheesecake bars, with or without berry topping. It is more dense, than actual cheesecake, but the same taste, especially with the glaze, and topping. Enjoy!

I'm linking this to: Swathi-Hearth and Soul Hop #43

The way I took this photo was to go outside the patio at my daughter's in the late afternoon, not too strong of a sun, and canape cover on top, of patio for nice shade...hanging plant...plate in left hand, and somehow I managed a nice shot. Also, I zoomed the shot in, as well!

You can see the yummy glaze right on top of the cheesecake and not on top of the strawberry slice, which was turned over on the opposite side, which is just as decorative, and artistic if you would leave it whole, cut in half, and glazed...either way, nothing "beats" gorgeous and ripe strawberries, for visual, and tasty effect. Also, notice, fork is on the right side...as opposed to the left side which most people have when they do a close-up shot. It just tells you that I'm right handed, like most people are!

On a lighter note: I will leave you with more photos from my favorite place in our city....within a city, called
City Place
This fabulous gelato shop..Italy, Italy...grandson Luca, already enjoying his gelato...Lora with "black bag" standing in line...her f-in-law Domenico gazing at the many different sweets and gelatos...now, you can enjoy a nice snack, lunch or dinner outside, on the red chairs, with actual white and red linen table cloth lined elegant tables.

Pre-set desserts lined up, and disappearing in no-time...at all!

My choice was the lemon, and raspberry gelato in a cup...every one in the family looking at me all bewildered because they give you such a huge portion...enjoyed every bite of it, so smooth...not too sweet, and so different and much lighter than regular ice cream. My second favorites are the sorbets...Yumm!

Egg Salad in Pita Pocket.... and a Winner!

With all the activities and preparations for my daughter Lora's upcoming surgery on Thursday, I've been in a "daze" and have not been able to concentrate on making anything that would be worthwhile to post about. Although, I did make a huge pot of simple fresh vegetable soup yesterday, and literally cleaning out my refrigerator of all the veggies I have, that included cabbage, carrots, sweet potatoes, tomatoes, celery onions and garlic cloves, parsley, and I just chopped up everything and sauteed it, and added vegetable broth in the pot, seasoned it brought it to a boil and just simmered till it was a gorgeous vegetable soup. Oh, I even added a can of corn I had in my cupboard. Also added home made spaetzle to the soup. Took the entire pot, wrapped the pot up in a large towel, placed it in a small laundry basket and took it over to my daughter's.

Nothing like a nice, light, comforting soup. (No photo of it)...didn't think of it. In the meantime, while the soup was cooking, I made myself a simple egg salad. What do you do when you have extra eggs left over? Well, you can make a nice frittata, or a batch of eggs salad, which I did with 8 leftover eggs. The best part is, if you have one of those cute little plastic "egg slicer" gadgets, that slices and chops eggs perfectly. You just place the hard boiled eggs in the slicer, slice it, then turn it around making sure not to mess up the slice, and press the blades down again and it will dice your egg.

Egg Salad
my recipe

8 hard boiled eggs chopped coarsely
1 Tbsp. Hellman's mayonnaise
1 teaspoon stone ground mustard
salt and pepper to taste


Cook eggs for approximately 13 minutes for perfect hard boiled eggs. (the best way to cook is to place the eggs in water, bring it to a boil, shut the heat off, cover than pot, and leave it on the stove. Time it for 13 min. and take it off the stove, run cold water and keep running water, while you are peeling the eggs. Will not stick, comes out clean
every time.)
In a medium bowl, chop the eggs coarse, lightly mix mayo, mustard, salt and pepper. You can add chopped onions, chopped celery, and chopped pickles if you like, but simple is the best. Serve all those additions on the side.
I personally like mini dill gherkins, sliced jalapeno, tomatoes, and lettuce, and of course chopped onions, that I mix in the salad just for my own serving. Serves 4. Yumm

I'm linking this to: Full Plate Thursday, @ Miz Helen's Country Cottage

Congratulations to the winner of the giveaway book, Lamb's Bread
Emma @Sunflower Days
Emma has already been notified, and book is on its way!

I can't keep talking enough about City Place in West Palm Beach, which is a magical city, within a city that has so many shops and trendy restaurants, and is a place to meet up with your friends, co-workers, and your neighbors.You can actually own, or rent an apartment there (if you can afford it.)  How cool is that? You never even have to leave, because there's even a supermarket just down the street.

You can have a nice bite, or a fabulous dinner in one of the favorite restaurants, or a yummy ice cream, and catch a fun "flick" or have a cocktail at one of the favorite "night spots."
Such a magical place, and to think it doesn't cost you anything to come out and enjoy, just even walking around this "magical place!"

This beautiful fountain was right in front of Blue Martini, which is a trendy restaurant, and "night spot"...so cool!

Funny thing...I visit City Place often, but cannot remember such a beautiful event, as this one. Not really a special occasion, but ...just "because."...and here's Teresa, Lora's M-in-law from Italy, enjoying the view and taking photos. Such a divine evening!

Mushrooms in Adobo Sauce-Cookbook Sundays

Today is Sunday, April 3rd. and I've been counting the days when I could proudly feature my Cookbook Sundays,
now, being hosted by Melynda @Mom's Sunday Cafe.
I am happy to stay in this group, especially knowing that Melynda is an expert hostess and will do so well. We had such a busy week with celebrating birthdays for a week now, and I cannot look at another piece of cake for a while...well, maybe for a (few days.)
I've been craving for more vegetarian foods, since last weeks feast at the Darbster's Vegan Bistro, so I decided to do my own little version of vegetarian feast, but will only post one recipe, which is for this amazing Spanish Mushrooms in Adobo Sauce, which requires very little time, and effort.
This book has all your tapas-which are appetizers, in English. I can just have tapas, when I go to a restaurant, and a nice chilled glass of white wine, and I'm happy.

This can be served as a side dish, or eaten just like this with a nice crust piece of bread. If you like mushrooms, then this is the ultimate way  to prepare this. All I can say is, you will want second serving, or you will gobble this whole serving up just by yourself!

Rather than marinating, these mushroom are in adobo, which means, that they, are cooked, in sauce instead of marinating.


Chapinones en Adobo (Mushrooms in adobo sauce)
by Penelope Casas
recipe adapted

2 Tbsp vegetable oil
1 Tbsp extra virgin olive oil
1/2 of sweet, or regular yellow onion, chopped
3 cloves garlic sliced
2 Tbsp tomato sauce
1/2 cup white wine
2 cloves
1.2 teaspoon saffron
salt and pepper to taste
1 pint (2 cups) fresh button mushrooms, stems removed,
cut in half

Heat the oil in a medium heavy skillet. Saute onions, and garlic till onion is wilted and golden.Stir in the wine, and the spices, the salt and pepper,  and cook down the wine till slightly reduced. Add the tomato sauce, and the 1 Tbsp of extra virgin olive oil. Simmer for about 20 minutes, uncovered. Add the mushrooms, and stir to incorporate with the sauce, and cook for an additional 10 more minutes, and serve. 4 side servings, or 2 large servings.

I'm linking this post to Kristen @Frugal Antics of a Harried Homemaker
 Chaya @My Sweet and Savory and Swathi-Hearth and Soul Hop #42

You can always have another side dish to go with the mushrooms in adobo. This really great potato salad, I made a batch to have a nice side dish, either pairing it with grilled meat, or just by itself. I packed up all these goodies to take them over to my daughter's to share with her in-laws for lunch. Very light homemade vinaigrette dressing, with a little kick from the stone ground mustard, with mustard seeds. Yumm!

You can tell spring is here...although spring has been here in South Florida since January, and by May we will be going full swing into summer, until about October, November is when we have our fall...without leaves turning their gorgeous hues of color...couldn't quite picture our palm trees turning shades of yellows, reds, and orange color. Enjoy a refreshing new small potato,( red, or white ) salad with chopped sweet onions, sliced celery, chopped dill pickles, and can't forget the sliced hard boiled eggs, and a mild vinaigrette made with extra virgin olive oil, white balsamic vinegar and about a teaspoon of stone ground mustard. Just add freshly ground pepper, and some sea salt, and dry herbs if you like. Enjoy!

Now, on to some Awards received from Hungary!

I am so fortunate to have such amazing Food Blogger friends from all over the world. The Award that was received from my Hungarian Food Blogger friends is  such a sweet Award...not only one, but it comes in three parts. I don't know where this originated from but I thought it was a superb type of award that I was honored with, from 4 talented bloggers. So here is the award, and another special one which represents a "Good Word"...translated literally but actually means a "kind word" that I'm supposed to pass on. I have many kind words for all these food bloggers and do not hesitate to let them know!

This is quite an Award with #10, with a Diploma, and an appreciation! Wow! "Where do I begin?"

Thank You: Köszönöm szépen, Lányok!

Foodafok
Tücsökbogár Konyhája
Zamat és Illat-Trinity-Lilian
Krisztina Konyhája-Krisztina

Also a special appreciation for the KIND WORD...actually EGY JÓ SZÓ-...literally translated as
ONE GOOD WORD, which I have mentioned, are many good words to mention to all thes sweet and wonderful talented Hungarian ladies! Do check out their blogs, you will be pleased to see" what's cookin' and bakin'" in Hungary:DDD

This sweet HEART...EGY JÓ SZÓ  ...meaning  One Good Word...actually should be ONE KIND WORD, is a game as it is literally translated, should be passed around to give out, and linked back to the original blogger, Eszter paying it forward, was awarded to my by KRISZTINA, AND LILIAN  aka...TRINITY.
As for me, I feel this way. It takes more than ONE GOOD WORD, or ONE KIND WORD to someone, there should be lots of kind words, for each other, after all, "What you give, is what you get back!" That's my motto!

Chunky Tomato Sauce... and a Book Giveaway!

As I mentioned in my last post, that my son Joe has finally published his first novel, self-published through Amazon.com I'm proud to offer a copy of his book, as a giveaway. Yesterday, he stopped over for a last minute lunch, and wanted to check out the waves on the beach, since we've been having such windy and rainy days in the last few days. He is also an avid surfer, since the age of eleven, and has won several awards, over the years. By profession he is an "Equity Trader" and these last couple years he's been working out of home, so he could finish his novel. Also, he decided to go back to college to get his masters degree in creative writing, after 14 years, graduating from college. He is a fabulous artist, as well, doing totally different designs...as for instance, surf board art designs, and creative designs on canvas. He also designed his book cover. Now, the latest project is his "political cartoon, daily art" which I myself don't quite understand, which has a lot to do with the "stock market."

Anyway, the emphasis now, is on my quick pasta sauce, served with fettucine that I made within 30 minutes, tops.
I always have fresh, dry, and frozen herbs on hand, for which is a "must" in my kitchen. Canned, or fresh tomatoes, is always a "must"...of course, onions, and garlic, and olives...so there you have it, a vegetarian meal to enjoy, even if you are not vegetarian. Joe and his wife Cara have decided to take that route now after and on-again, off-again route, for the last few years. Actually, they do eat seafood, and dairy...so they are "pescatarians?"...is there such a thing?

In a large skillet, all you do is saute, one sliced onion, 3 cloves of garlic sliced, 2 stalks of celery sliced, in 2 Tbsp.vegetable oil till  soft, and slightly golden. Add a 15 oz. can of diced tomatoes, 1 teaspoon tomato paste, mixed in 1/2 cup of water, 1 Tbsp.extra virgin olive oil... salt and pepper, dry, or fresh basil, and let the tomato sauce cook for about 20 minutes, on medium heat, open. Stir from time to time, and after the 20 minutes, add pitted olives (I used Nicoise pitted olives) you can slice the olives, or cut them in half. (I left mine whole)...Serve over pasta of your choice, and add chopped fresh Italian parsley, or fresh basil for flavor and for a nice appearance. You can drizzle more extra virgin olive oil on the top, and serve.

note: I sauteed the vegetable in vegetable oil, because it absorbs the flavor of the vegetables better, since it's cooked on medium-high, and it prevents burning of the oil. Adding the extra virgin olive oil, when you add the tomatoes, gives it a nicer and more flavorful texture. Also, instead of adding the tomato paste directly into the 1/2 cup of water will give it an even texture, and prevents lumpy and too thick of a  texture. 
Now, for the book giveaway:

Lamb's Bread: A Marijuana Fueled American Revolutionary 

[Paperback]

About the book, and Joe's art and Cartoon

Adrian Amato is a pot-smoking, marijuana-dealing, equity trader with a plan to set a trap and imprison the president of the United States on Palm Beach Island. His revolutionary intentions seize the imagination of his brother-in-law, Jeff Silver, who assists Adrian and serves as his biographer, believing that it is an unprecedented, inside opportunity to document the rise of a radical aimed at reshaping the world. Loosely based on the recent collapse of the nation’s economy, Joseph Pregadio’s subversive allegory about a new 

American age is as captivating as it is thought provoking. A suspense-thriller full of unexpected twists and surprising turns, Lamb’s Bread captures the anarchical soul of American discontent and channels it into a fictional tale far more plausible than anyone should feel comfortable with.

Attacking the hubris of the ultra-wealthy and the indiscriminate profiteering of corporate America, Pregadio dares to lay bare the very schemes by which many investment practitioners got rich and then watched the economic system cave in—and funnels that outrage into a broadside indictment through the eyes and actions of Adrian Amato, a modern-day pirate whose goal is to attack the establishment at every possible turn. Bracing in its honesty and entertaining in its method, Lamb’s Bread is a modern parable everyone should put at the top of their reading list. 

As for the giveaway, all you have to do is to comment, so you will be on the list. If you don't follow either on my blog, or Twitter, you will not be eligible. I will ship this signed copy of the book anywhere in the United States, Canada, anywhere else, in the world. YES!... for the first time! I will announce the winner Monday morning. Giveaway ends on Sunday, April 3rd, at 11:00PM, EST.

My son Joe, catching some waves in Palm Beach...Breakers Hotel on the left.

We do get waves like this and higher, on the beach. A surf competition. at the Breakers Hotel, just behind the hotel, on the beach.

 "Wipe out"...a dangerous, and daring sport, not recommended for every one. My son has always been quite daring since he was a little boy...and me as a mom, constantly worried about him.

Back at the Darbster Bistro, celebrating my son's B-Day, on March 25th...My D-In-law, Cara, and my adorable 5yr. old granddaughter, Mattia...waving, HELLO!

 

8020 S Dixie Hwy
West Palm Beach, FL 33405

(561) 586-2622

darbster.com/

Notice the banana bunches, on the right?...this is the gorgeous tropical view right in the back of the restaurant. Just had to enlarge this photo....paradise!



























No frills...just fresh roses on every table...SWEET!


...daddy's girl, Sophia, age 9 and has been playing in a girls' soccer team for the 3rd year, and learning how to surf, my son teaching her. She is an excellent swimmer, as well. My granddaughter, Gabriella, (Lora's daughter) is an avid basketball player...same age, as Sophia...super tall, and is also a great swimmer...here in Florida, it's advisable for children to learn at an early age...we are surrounded by water, and swimming pools everywhere.

Have you ever seen such a creamy, and amazing yumminess?...Cream of Avocado soup, topped with healthy crunchy organic seeds...(don't know what kind)...but oh, so good!

Falafel on the left, a spicy chili pepper hummus, organic warm chips, and on the front, cauliflower tabbouleh...out of this "world" delicious. We got so full, just from the appetizers.

Spicy warm tortilla chips with salsa and guacamole...Yumm!

Cara's choice was this awesome vegetable burger on top of mixed salad, everything fresh, and organic, topped with an organic dressing...(that I don't know what kind)

Saved the best for the last...my entree, which was a grilled portabello ciabatta burger, with avocado spread, tomatoes, lettuce, red onion, and the most amazing crunchy, and light french fries, which was shared by all!

...Life is Good!!! Enjoy every day of it...You never know what will TOMORROW bring:-))
Have a wonderful weekend, my friends!xoxo