Gnocchi with Spicy Red Sauce

On St Pete Beach, there is a small Italian restaurant we use to go to when we lived out there that made just awesome gnocchi with a spicy red sauce. We've since moved over to Downtown Tampa and rarely make it back that way, so below you will find our version of it. Also, I must admit we cheated on the hardest part ha ha!! The worst thing about moving away from Atlanta is that they have a Trader Joe's!!! On our visit to Monica's parents house in Milwaukee (another city that has a Trader Joe's) we stocked up and brought back a few packs of their pre-made gnocchi. It's so simple, drop into salted boiling water and few minutes later, you are done! The red sauce is nice and simple and turned out great since we've been blessed with so much basil from our plant this year.

Gnocchi with Spicy Red Sauce

Ingredients

1 package store bought gnocchi (usually found in pasta aisle) prepared according to directions

1 can diced tomatoes (if you can find san marzano get it, you will be pleased!)

1 can tomato sauce

2 tbs tomato paste

2 cloves garlic

1 medium white onion diced

handful of fresh basil

Parmesan Reggiano (to grate over the top, get the good stuff it will make all the difference)

Olive oil to coat bottom of pan

Salt and Pepper to taste

Crushed red pepper flakes - depending on how spicy you like it

1 tbs Italian Seasoning (or 1/2 tsp of oregano, basil, marjoram, parsley, rosemary and thyme)

What we did:

1. Coat bottom of sauce pan with olive oil on medium high heat

2. Add red pepper flakes, onions and minced garlic and stir to coat and cook until onions are translucent - about 3-5 minutes

3. Add the cans of diced tomato and sauce and stir until heated through

4. Add tomato paste, Italian seasoning, salt and black pepper

5. Turn stove down to medium low, cover and cook for 15 minutes

6. At the end, stir in chopped fresh basil (reserve some for serving) and using immersion blender blend sauce to remove any big chunks of tomato (your not making tomato soup so don't over blend!)

7. Take your cooked gnocchi, add to sauce, stir to coat evenly and add more chopped fresh basil and top with grated parmesan!!

WDWD??

2006 Cakebread Rubaiyat: This is just an awesome wine, I know I can't believe we just cracked it open for dinner at home either! A blend 84% Pinot, 15% Zin, and 2% Syrah. We stuck it in the ice box for 15 minutes and served it. If you can find it you must try it! For info on the name and some back story about the wine visit here.

Giada's Carbonara

Petey loves this pasta because it includes his favorite thing --a fried egg! I saw this recipe on Food Network-- Everyday Italian with Giada - she made an aoili with egg yolks and stirred it into linguine and called it a Carbonara. I hadn't heard of this before -- but after making it-- it has become a regular menu item at our house!

This recipe is from foodnetwork.com. Usually, we add our own unique touches to recipes -- but this one is kitchen tested as perfect! Enjoy!

Giada's Carbonara

*this was Petey's bowl -- he likes his egg real runny. The carbonara will taste good even without the egg on top -- that's the way I eat it!

For recipe go here at Food Network's Website

WDWD???

Oak Grove Zinfandel - not too big of a Zin like Frogs Leap, but very pleasant. Not sure why we opened this with our Carbonara, since we would usually have a Chardonnay, but nonetheless, was still really good

Roasted Vegtables with Basil Pesto Couscous

Many times in the middle of the week we still have a lot of veggies in the fridge, and don't feel like cooking up a storm. The easiest thing to do with them is cover them in salt, pepper, olive oil and roast them! The great thing is almost every vegetable taste great roasted, from tomatoes to zucchini and eggplants, to onions and even mushrooms. The couscous is simple since we just use the boxed kind, add water and fluff! Sometimes we will add frozen broccoli, pine nuts or pesto to make it interesting.

Roasted Vegetables with Couscous

Ingredients

Assortment of vegetables- we used 1 zucchini, 1/2 eggplant, 1/2 red onion, 1 large tomato, 1/2 white onion all chopped into large pieces (about 1 to 1.5")

Salt and Fresh Cracked Pepper to taste

Olive Oil

Preheated oven to 400 degrees

What we did:

1. Cut all veggies and place in single layer in baking sheet

2. Drizzle with olive oil (about 2 or 3 tablespoons)

3. Sprinkle with Salt and Pepper

4. Place in middle rack of oven for 20 minutes until edges are brown

5. Flip veggies and put back in oven for 10-20 more minutes until edges darken and char slightly

6. While veggies are in oven follow couscous direction on box, and keep covered until ready to serve (if adding frozen broccoli add as soon as water boils, if adding pine nuts add when your fluffing couscous)

7. Serve roasted veggies hot alongside couscous - we like ours with a dallop of basil peso!

WDWD??

2004 Valserrano Crianza Rioja

Aged 16-18 months in French and American oak. A very fruit forward wine that has been one of our favorites this summer and at $18 a great value.

Habanero Veg-Head Chili and Corn Muffins

Who doesn't love chili? We do miss the veg chili at Vortex in Atlanta (and the $2 PBR)we haven't found a place in Tampa with a good veg chili yet lucky for us Monica is really good at making a bean chili, and we decided to spice it up with some hab peppers from our garden (hardly a garden 2 potted plants on a patio in downtown!)

Habanero Veg-Head Chili

Ingredients

1 habanero pepper minced (seeds or not you decide)

1/2 green pepper (bell pepper) chopped

2 cans no salt added diced tomatoes

1 can black beans drained and rinsed

1 can red kidney beans drained and rinsed

3 handfuls of frozen corn

Oil to coat bottom of pot

1 onion chopped

1 clove garlic minced

1 bag morning star meat starter (or you can leave this out entirely and have a bean chili)

1 tbs cumin powder

1 tbs cayenne pepper

1 tbs taco seasoning

salt and pepper to taste

1 shot of of Mexican hot sauce (cholula, tapatio, etc.)

Toppings: shredded cheddar, sour cream, cilantro, green onions

Side note if you don't have the cumin and everything mccormick hot chili seasoning is a good sub if you don't have all the spices

What we did

1. In large pot heat oil, and then add habanero, onion and garlic cook until onions are translucent

2. Add meat starter (or if your a meat eater add 1.5 lbs of chuck) stir and let cook through in oil garlic onion mixture

3. Add tomatoes, beans and all spice seasonings including salt and pepper add water if needed (it shouldn't be thick) cook covered for 20-30 minutes on simmer

4. Taste for seasonings and spiciness, then add chopped green peppers and corn; cook for another few minutes until corn is cooked through top with your toppings..........and serve!

Corn Muffins:

We use the Jiffy! Throw in a handful of chopped jalapenos and a handful of shredded sharp cheddar into the batter, bake as directed and you are in it to win it my friend!

WDWD?? (what did we drink?)

Leinenkugels honey weiss, representing Mo's home state of WI!

The Tomato and Buffalo Show

One of our favorite salads is the infamous Caprese Salad. While in Ft. Myers for a business trip, I found out that the restaurant next door to the office makes their own fresh pulled mozzarella cheese. I was excited to bring it back to Tampa and use it in my favorite salad. I know tomatoes have a bad rap lately, but we got a hold of some heirlooms that are "safe" and also very awesome. Petey even got his dad to grow some heirlooms that came out all different colors last year. Have you ever tried a purple tomato? With the fresh mozzarella and growing our own basil, this has been one of our favorite summer meals!

Caprese Salad

Ingredients

1 Heirloom Tomato

1 "ball" of fresh mozzarella sliced into 1/4 inch rounds - don't use the aged stuff!

5 basil leaves per serving

really good olive oil (we use this stuff we got in Napa last year called Round Pond. it really makes a difference.)

balsamic vinegar

grey salt

What we did:

1. Layer one slice of tomato. add a pinch of grey salt

2. Layer one slice of mozzarella cheese. add a pinch of grey salt

3. Top with basil leaves

4. Top with another slice of tomato. add a pinch of grey salt

5. Drizzle with balsamic vinegar and olive oil

Enjoy!

Check out our basil plant!!!

Left over Vegetables Stir Fry and Fried Rice

So when you are making YaYa eggplant fries and you forget you don't need the whole eggplant and you cut it all up into thick "fries", you put half back into a plastic bag into the fridge, and the next day you stare at it and say...."what to do??", so out of not wanting to make Yaya fries 2 days in a row, we figured throwing enough veggies into a wok with some hoisin sauce and sriracha sauce, we'd be okay. Oh and some fried rice - super easy recipe. Hope you enjoy.

Vegetable Stir Fry

Ingredients

1/2 eggplant cut into large cubes (or leftover "fries" cut into 3 pieces each!)

Small package frozen broccoli

1 cup mushrooms (any kind sliced medium thickness)

1 medium onion chopped (medium pieces)

1/2 cup shredded carrots

2 spring onions (aka green onions) cut on a bias we're getting fancy here! oooohhhh

4 tablespoons Hoisin sauce

Sriracha chili sauce to taste (comes in a squeeze bottle found at Asian stores or even your local grocer, or the link provided buy lots of everything there Neil would appreciate it! )

Soy Sauce- 6 to 7 shots maybe more if you use more veggies

Ching's Green Chili Sauce (also to taste; it is spicy)

3 tablespoons oil (canola or olive)

1 clove garlic minced

1 teaspoon fresh ginger shredded

1 Thai chili minced

What we did

1. Heat wok medium to medium high heat, add oil, garlic, ginger, and chili pepper for 30 seconds

2. Add eggplant and onion; mix around with oil let cook for 3 minutes

3. Add the rest of your veggies and toss around (at this time if it seems a bit dry add 2 or 3 spoons of water ) cook for a few minutes until veggies are tender

4. Add all of your sauces (hoisin, chili, sriracha, and soy)

5. Add salt at the end but you will probably find with the soy you don't need any more salt

6. toss around let sauces come together, the whole dish should take no more than 12 minutes to cook.

Vegetable Fried Rice

Ingredients

1.5 cups uncooked rice (we use basmati)

small package of frozen peas

2 spring onions

2 eggs

1/4 cup shredded carrots

2 tablespoons butte

2 tablespoons olive oil

soy sauce

1 small clove garlic minced

half small white onion diced

salt to taste

What we did

1. Cook the rice as directed (or use a rice cooker then turn it off when it is done, do not let it sit on "warm")

2. In a large pot (it is easy to stir) heat oil, butter and garlic together at medium high heat

3. Add white onion cook for 2 minutes and then add cooked rice and stir to coat with your oil, butter, garlic mixture

4. Turn heat down to medium low

5. Add peas and carrots stir, and add a few shots of soy sauce to turn your white rice a brown color

6. Push fried rice mixture to side of pot, and crack 2 eggs into the empty part of your pot, stir around to make scrambled egg, when it is cooked through incorporate with the rest of your rice (you could scramble the eggs in a separate pan, but why do more dishes??!)

7. Add in your green onion at the end stir through, i think the whole process of cooking this after the rice was cooked is about 15 minutes. Enjoy!!!

And by now we are sure you are sensing a theme.............

WDWD??? (what did we drink?)

2007 Frog's Leap Pink "La Grenouille Rougante", there "Pink" is 92% Napa Gamay, 4% petite syrah, 4% Carignane, probably the best wine to beat the heat, tastes like watermelon and strawberry, and for under 12 bucks you can't beat it! Our friend Chicubhai should send us some... hint hint!!

Lazy Sunday Cheese Tasting

Every once in a while we treat ourselves to artisan cheeses at Whole Foods. This particular Sunday, we are tasting Rolf Beeler Gruyere, Drunken Goat, Valdeon Blue, Tete Du Moine.

Rolf Beeler Gruyere is one of our favorite Gruyere Cheeses. It has the small gritty salt crystals in it that add texture and really make it interesting. It goes great with almost any wine.

The Drunken Goat is a new cheese that we picked up that has a rind that has been rubbed with red wine. Very mild - not very sharp like most goat cheeses with a semi-soft texture that is easy to cut.

Valdeon Blue is a blue cheese-- we always have to pick up at least one Blue cheese because Petey really enjoys the stinky cheeses. This particular one is wrapped in sycamore leaves and has a very creamy texture. It is slightly pungent - it is a strong cheese that could hold up to a big Zinfindal.

Tete Du Moin- We purchased this cheese instead of our regular La Petit Agour. What makes this cheese interesting is the smell is VERY strong (think smelly feet) but the taste is mild and nutty, almost like a gruyere.

We also added an assortment of olives and cornichon pickles (also known as Gherkins).

and of course..WDWD? (What did we drink?)

2007 Spier Sauvignon Blanc from South Africa. Great wine to get through the heat of the summer - you should go check it out!

Yuka Fries - as inspired by an eatery at the MIA Airport

I had fried yuka for the first time at the Miami International Airport-- I know its strange -- but there was a great Cuban restaurant in the terminal that my gate agent recommended I try since I had several hours to kill before my flight. As I approached the restaurant, I was surprised to see a very long line-- just shows that the folks in Miami are not looking for that McDonald's burger before their flight! Anyway, there weren't many veggie options -but I tried the Black Bean Soup and their Yuka Fries. The soup was good-- but it was these fries that just blew me away. Something about the flaky texture of the Yuka and the crunch -- I would choose Yuka over a regular french fry any day!

So I came home and raved to Petey about this delicious new discovery. Even though we live in Tampa, which has many Cuban restaurants, I couldn't find this treat anywhere! I could find plantains a plenty...but not yuka fries!

Low and behold, Petey came home from the local Publix one day with a bag of frozen Yuka - for .59 might I add! We followed the instructions to boil the yuka first (very important step that you can not skip) and then fried them. WOW! They were perfect!

Yuka is also really good boiled and mashed-- with a bit of garlic oil and lemon. I have also had yuka that was grilled-- also pretty good -- but I still prefer the fried version!

Yuka Fries with Garlic Dipping Sauce and Mango Relish

Ingredients

1 Package frozen Yuka

Oil to fry

Salt to taste

What we did:

1. Boil Yuka in large pot of water for 25-30 minutes until tender (do not over boil or you will have mashed yuka)

2. Take out the boiled Yuka and let cool on cutting board (30 minutes)

3. Cut into pieces (3/4"-1" fries)

4. Fry until golden brown (we noticed it does take a bit longer but bear with it)

5. Place on paper towel and sprinkle with kosher salt

Garlic Dipping Sauce

Ingredients

5 tablespoons mayo

5 tablespoons sour cream

1 small garlic clove minced

Salt and Pepper to taste

2 shots Tabasco

1 teaspoon lemon juice

What we did:

1. Combine all ingredients in a bowl, salt and pepper to taste and refrigerate for 20 minutes to let flavors come together.

Mango Relish

Ingredients

2 ripe mangoes

1 Thai chili minced with seeds for heat

1/2 small red onion diced

1/2 cup seeded and diced English cucumber

1/4 cup chopped cilantro

Juice of half a lime

What we did:

1. Cut the mango into small pieces (cut around sides of the pit which is in the middle then peel skin, it takes some practice but you will get it!)

2. Add mango and rest of ingredients together in bowl let sit in fridge for 20 minutes

3. when ready to serve add salt to taste

The sweetness of the mango goes really well with the heat of the chili, i think next time we will use a habanero as we are growing our own Thai chillies and habaneros on our huge patio here in downtown Tampa (and by huge i mean 3 feet wide by 7 feet long! ha ha) Check out my peppers!

WDWD?? (what did we drink?)

Corona Extra with Lime!!

Ode to Chef Kevin Rathbun

So... one of our favorite restaurants in the ATL is a place called Rathbun's. Being in Tampa, Florida now -- we have intense cravings for this place! Chef Rathbun, for those of you who don't know, is one of the best chef's in America and actually defeated Bobby Flay on Iron Chef America. We have had the pleasure of not only dining at his restaurant, but also meeting him on several occasions. He is seriously the nicest guy. Although, many items at Rathbun's are for the carnivores we have a few items we love there, like the YaYa eggplant fries, the cauliflower soup, and the french fries with blue cheese fondue, and EVERY dessert is wonderful and come in small tasting sizes (so you can have 2 or 3 or 10!) One thing you learn while being a vegetarian is that the side menu is your best friend!

We have also managed to take our close friends there, one stand out occasion was drinking 2 bottles of Opus One with our friends Holly and Bob!! (it was a bit out of control).

Below you will find our version of the eggplant fries, and the cauliflower soup, hope you enjoy, and trust us the powdered sugar and Tabasco sauce is really a great combo.

YaYa eggplant fries with powdered sugar (recipe adapted from Chef Rathbuns website)

Ingredients:

1 each Large eggplant (cut into 2 inch fries, skin on) reserve
4 cups Canola oil (to fry in)
3 each Whole Egg (medium)

Bread Crumb Mixture:
2 cups bread crumbs
½ cup Parmesan cheese

What we Did:

1. Cut fries and reserve (about 3/4"-1" fries like steak fries)
2. Whisk eggs in small plate eggs and Salt and Pepper to taste

3. Combine bread crumbs and Parmesan in a separate plate
4. Heat oil to 340 degrees
5. Place fries in egg wash and coat
6. Transfer to bread crumb mixture, coat. Transfer to oil
7. Fry until golden in 340 degree oil
8. Transfer onto a paper towel
9. Sprinkle with powdered sugar

Dipping Sauce

This extremely difficult so be careful, in a bowl place 2 or 3 tablespoons of powdered sugar, then on the other side put 10-12 shots of Tabasco! Very easy, very interesting and a perfect accompaniment to the fries.

Cauliflower and Parmesan Soup

Ingredients:

1 head Cauliflower (chunked, we've used frozen, 1 bag and fresh before; you choose)
3 cups Heavy whipping cream
2 Shallots (chopped)
¾ cup Parmesan
To Taste Kosher salt

To Taste Black pepper
Drizzle of White truffle oil for garnish, and flavor

What we did:
1. In a small pot place cauliflower, chopped shallot and cream bring to a boil

2. Slow to a simmer until cauliflower is tender (stick a fork in it, no resistance=done)
3. Transfer to a blender and puree until smooth
4. While soup is blending add cheese until smooth.
5. Add salt and pepper to taste
6. pour in bowl and drizzle with truffle oil

Side Note= using all heavy cream makes for a very rich soup, you can cut it with half skim milk and it is still very creamy.

WDWD?? (what did we drink?)

Cakebread 2006 Chardonnay, ooohhh like our fancy glass? we got it when we visited Napa last year. I guess the glass is to make you feel like you got something extra for ordering all that wine!!