Leftovers

Unlike many people, I like leftovers – especially when the meal the night before was wonderful. I know this is going to sound strange, but my favorite meal of the year is Christmas morning – leftovers from Christmas Eve dinner!  But when I have a day where time won’t allow me to cook, I RRREEEAAALLLLLLYYY appreciate leftovers.

Today is one of those days.  Not only was the day busy, but I’ll be at my Bible study this evening so dinner is either leftovers, fast food, or something way too late in the day.  And today is one of those lucky days where the leftovers are from a wonderful meal – stuffed shells.

Jeff and I worked together to make them and they turned out great.  The filling included: ricotta cheese, spinach from our garden, parmesan cheese, mozzarella cheese, salt, pepper, nutmeg, fresh parsley, and some sauteed onion, garlic, and red pepper flakes.

When we make a dish that requires tomato sauce, I am so glad that Jeff roasts and cans tomatoes when they are plentiful in the garden!  We sauteed onions, carrots, green peppers, zucchini, garlic and red pepper flakes until they were soft, added some tomato paste, and cooked it until it had a chance to caramelize.  We then whizzed it up in the food processor (allowing it to remain a bit chunky) and added it to a jar of Jeff’s roasted summer tomatoes.  Finally we added some fresh oregano and parsley and the juice and zest of one lemon and allowed it to cook until all the flavors melded together. Mmm mmm mmm!

While the sauce cooked, we cooked the pasta and filled a pastry bag with the filling.  Although you can fill the shells using a spoon, I find using a pastry bag to be more efficient and less messy. I put a layer of sauce on the bottom of the baking dish and filled the shells, nestling them tightly in the dish.  When all the shells were filled, I topped them with sauce and then some parmesan and mozzarella.

 

The finished product was a warm, gooey, delicious pasta treat with a summer-fresh tomato sauce.  It was great the first night and I’m sure it will be even better tonight!!!!

Rules are Meant to Be Broken

There was so much activity in our vacation kitchen that my smile was an accessory to EVERY outfit I wore!  But two things in particular stand out to me as outside the norm.

The first is that I got to cook with my dad.  Not since (1) the days of scrambled egg hoagies when I was young and my mom worked in the evenings or (2) the days of ordering so much pizza from Pizza Village in Bethlehem, PA when I was a teen and my sister was away at college and my mom worked evenings that the Italian guys knew us by phone number have my dad and I spent time in the kitchen together “creating” (or phoning in) a dinner.  But my mom was under the weather on this trip and my dad and I were determined to still serve her fabulous grilled clam pasta; so we set to work shoulder to shoulder under my mom’s direction!

Together we chopped and grated and zested and sautéed and grilled the necessary ingredients to end up with a fabulous, if a bit too spicy but just sassy enough, pasta!

First we cooked the bacon to crispy perfection and removed it from the pan to get crisp on paper towels.  We poured off all but a bit of the bacon grease.  In the remaining bacon grease we sautéed red onion until it was beautifully translucent and the bottom of the pan was a gorgeous chestnut brown.

Then we deglazed the pan with about a cup of Pinot Grigio and let it cook until most of the wine evaporated.  We added the juice of two lemons and let that cook a bit longer.  We added olive oil and chopped garlic, a few too many hot pepper flakes, the zest of two lemons, some cracked black pepper and one or two ladles of the salted water in which the pasta was cooking.  We let that get nice and mellow and put the cleaned, fresh clams on the grill.

 

 

 

 

The clams cooked until they had absorbed the taste of the fire and smoke.  When they opened we put them in a large foil pan and tossed them with the pasta, crisp bacon, oil mixture, zest of two lemons, and some chopped fresh parsley.  The whole, delicious dish was served with grilled Italian bread, some fresh made seasoned bread crumbs for sprinkling over the pasta, and a bit of parmesan cheese.

Which brings me to the second thing that struck me as outside the norm in our vacation kitchen.  Fish with cheese!  Horror of horrors!  Sins against food and man!

I have watched enough episodes of Chopped on the Food Network to hear Scott Conant say at least a gazillion times that it’s just not done.  You don’t serve fish with cheese. It’s not the Italian way.

Well I stick out my tongue and give the raspberries to that sentiment!

As far as I am concerned, if we (cooks everywhere – whether home cooks or Michelin starred chefs) hadn’t pushed the proverbial envelope in the kitchen and broken a few rules along the way, we would still be eating exactly what our ancestors ate thousands of years ago exactly how they ate it!  AND there would be no cooking shows like Chopped on television – Chopped, which judges food based upon CREATIVITY, taste and presentation – not on tradition and rules.  How can we be creative if we do what we’ve always done?  In fact, isn’t the definition of insanity “doing what you’ve always done and expecting a different result?”

Sorry for the rant, but I REALLY had to get that out of my system!

This turned out to be a great meal because I got to cook with my dad, I got to eat the freshest clams I’ve eaten in I don’t know how long, and I got to break a few rules.  So I say eat what tastes good, cook with the people you love, and be innovative in the kitchen.  After all, as Thomas Edison once said, “There are no rules here — we are trying to accomplish something!”

What’s for Dinner?

Before Jeff left for work this morning he left a note for me on the kitchen counter that made my heart sing!  Now some of you might imagine a flowery message declaring his undying love; while others may jump to something a bit racier.  But those who know me best will not be surprised to hear that the note read, “Girls [our dogs] did not eat.  Would you mind marinating the lamb chops?”

Lovelier words cannot be spoken to someone who loves to cook, eat and entertain!  In fact, they are two of my favorite words when spoken together – lamb chops.  Clearly you can surmise that I am not a vegetarian –  not that there’s anything wrong with that!  So yes, honey.  Yes, I will marinate the lamb chops.  In fact, I will photograph the process!

To my way of thinking a simple but flavorful Mediterranean preparation is best when it comes to this delicious meat.

I start in my herb garden, a place that gives me great delight – the possibilities are endless and when you lightly brush against the plants you are rewarded with a lovely aroma.  Rosemary is my go to herb when it comes to lamb so I cut some fresh rosemary and immediately pull one of the fresh sprigs through my hand to warm it ever so slightly. Immediately I smell that piney scent and have the slightly sappy feel on my hands like you get when you touch a pine tree.

Back inside I prep my other ingredients.  A fresh lemon, several cloves of garlic and some red pepper flakes. Mmm mmm mmm, my hands smell wonderful.

I season the lamb chops with salt and pepper on both sides and place them in a zip top bag with some olive oil and the juice of one lemon.  I then add the lemon zest, the chopped garlic, the red pepper flakes and the chopped rosemary.  The chops are now resting in the fridge waiting to be grilled to perfection and served with a creamy polenta and some fresh veggies.

Do we always eat this extravagantly?  I wish I could answer, “Yes.”  But the truth is, we’re like so many other couples – busy beyond belief, running from one thing to the next and sometimes too tired to cook.  Some nights dinner is take-out pizza or breakfast food or leftovers eaten in front of the television; but not tonight…..tonight, we just might eat at the table!!!!