Thirty Minute Thursdays: Spring-Summer Round up!

20 07 2011

I’ve been so bad about getting recipes posted for the past 2 months…but bless Kayte from Grandma’s Kitchen Table…she’s stayed the courses with me!  LOL!  At this point, I think we have about the same number of posts either published, or (in my case) ready to go…  So…here we go!

My first dish is Linguine Carbonara…that’s what happens when you go to the pantry and discover that you cooked the last package of spaghetti earlier in the week.  I chose linguine because the two interchange frequently, and linguine is about the next size larger pasta that has the body to take on the sauce…

I love carbonara…  It’s a great solution to a very long day…combines breakfast with supper, and helps me SLEEP.  Big carbs…protein throughout, good taste…  No…it doesn’t taste like scrambled eggs and bacon…this time I did use American bacon…it was handy!  Yes…the sauce really was that yellow…it has to do with our chickens.  They have lovely deep yellow yolks.  A lot of my egg dishes are that yellow…  This is an always welcome quick supper at our house.  Little work, maximum enjoyment comfort food!

Over at Grandma’s Kitchen Table, Kayte fixed Linguine al Pesto di Basilico (Linguine with Classic Basil Pesto).

Isn’t that just gorgeous?  She used fresh basil from her ONE little basil plant for this…Fabulous Kayte!

Our next pairing for you…*giggle*

Kayte fixed the other basil recipe this week and featured it with spaghetti…this dish is called Spaghetti al Pesto Ligure con Quayliata (Spaghetti with Creamy Basil Pesto).  Although they look a lot alike, the difference lies in the sauce…One is classic made with olive oil and parmesan, the other is more creamy, being made with ricotta.

My dish this time around is Linguine with Shrimp and Zucchini.

I’ll be featuring zucchini in almost everything for awhile…I should post about the many ways I’ve used zucchini lately…more on that another time…  Needless to say, we have plenty of zucchini, so I went ISO (in search of) any pasta recipe containing zucchini…and I found several…which you’ll see as we go!    We liked this one, but it cried out for more seasoning…shhhh…we broke out the parmesan!  That’s naughty because REAL Italians don’t use cheese with fish…very often…if at all…  Oh well!

Next up we have….Spaghetti with Zucchini in Saffrom Cream….

This is probably the most complicated of any recipe of Giuliano Hazan’s that I’ve tried…and it’s still easy.  There are just a few extra steps…simmering the saffron threads in the cream for instance…  This has a different flavor from what we’re used to, and I think it shows Hazan stepping into a slightly different zone…it was really good, but I need to replace my saffron.  *sigh*  It’s not quite packing the punch it used to.

Kayte, on the other hand, was equally adventurous at Grandma’s Kitchen Table…she fixed Spaghetti with Melon.

I love Kayte’s post on this recipe…it feels like my own thoughts when I read the recipe!  This is a keeper for her, but you’ll have to read her post to find out why!

Next up we have… Kayte’s Spaghetti al Mascarpone e Proscuitto (Spaghetti with Mascarpone and Proscuitto)

And doesn’t that just look seriously yummy??  I could sure appreciate sitting down to a plate like that!

My offering is Spaghetti with Tomato and Bay Leaves

I was amazed at the taste of this…the bay leaves really give the sauce a unique essence… It probably would have been stronger without the basil chiffonade….but gotta tell you…it was pretty WOW!.  This one’s a keeper!  And with the tomatoes starting to come on in the garden…it’s going to be “What do we do with tomatoes and zucchini?” for awhile!

Incidentally…had I been on time…this would have been my submission to Food ‘n Flix for shhh…May…to go with Under the Tuscan Sky.  I’ve really had a full life and then some DEEP recharging! I’ve read, I’ve watched, I’ve cooked…I haven’t posted! LOL!  If those are my greatest worries or skinned knees…I should be so lucky!

That catches us up through today… Tomorrow is Thirty Minute Thursday, but I’m ready! YAY!!  Now I’m off to catch up on a few dozen other posting projects…oy… *Ü*  Kayte…super Kudos for sticking with me!!  I know we both had a rocky end of year!  I’m planning on feeding staff a lot next year when I can’t cut it down to 2…





Bake! Cream Cheese Scones ~

20 07 2011

It isn’t for lack of cooking that I haven’t posted…it was for lack of photo-editing time, and and getting the new camera squared away in my head.  And in the photo editing program. Different cameras…different settings… Oh well.  Here we go…

My host recipe for Bake! this summer was Cream Cheese Scones, found on page 182 of Nick Malgieri’s Bake!  I had the best intentions, even cooked my scones at the right time…the rest of my time avalanched!  *Ü*  These went together amazingly easily…and were soon ready to bake…

After an appropriate amount of time in the oven, the scones emerged nice and golden brown…

A bit of cooling and…voila!

These scones had a nice rich flavor…butter and cream cheese…how could it not?  And a really tender crumb…  While rich, these cried out for something a little “more” at serving time…  Butter…no…they were already buttery…ahh….  Homemade jam…choose your flavor!  We selected Pluot.  A pluot is a cross between an Apricot and a Plum…big as a plum, with flesh more like an apricot than a plum, and if you’re lucky…easy to release seeds!  And the flavor…oh!  That reminds me…it’s coming on to Pluot season!  Got to get some for snacking!

Tasting Notes~
These were good…but we didn’t gobble them up for some reason.  We polished off another recipe of scones in lightning fast time…so I don’t know if it was just this recipe, or we just weren’t in the mood…  Still, the recipe is great, reliable and clear, and the scones were rich and tasty.  I don’t know what happened this time!