My Fabulous Fabio Freak Out

What embarrassing thing do you say to your celebrity Chef crush if you are me? More on that later.

I arrived at the HEB Plus thirty minutes early for Fabio's cooking demo. I was surprised there were not more people there. I don't think the event was fully advertised. Hey, better for me to get up close during the demo. Fabio was his easy going, gregarious self. He definitely knows how to work a crowd. His demo lasted 45 minutes and after we were treated to a meet and greet. Meatballs and homemade pasta were on the menu. Fabio's secret to fantastic meatballs...Ricotta cheese and cooking them in pasta sauce. His challenge to the audience... Make pasta in 2 minutes. Really, It takes me more like 2 days!! For the pasta part of the demo, he enlisted two members of the audience. They were wonderful sports and unlike me were not shaking and able to speak in complete sentences. 

I have to say, I felt like a twelve year old girl meeting Justin Bieber. The first words I blurt out of my mouth, not approved by my brain of course, I LUUUUUV YOU FABIO!! What?!?!? Did I seriously just tell Fabio I "LUUUUVED HIM"? Now, My brain has to focus and recover. I try to regain my composure and ask him a question. "How was your Shot Ski experience on Jimmy Fallon?". After a mishap with my camera, Fabio snapped this photo of us. If I close my eyes, I think I'm back in Tuscany drinking red wine and eating pasta. Overall, It was a memorable experience. Luckily, I was not hauled off by security.

Panna Cotta

Ever since traveling to Italy, I've been obsessed by this dessert. It is one of those dishes that just melts in your mouth, literally!! My husband and I decided to try to recreate this creamy, decadent dessert. Panna Cotta is typically served with fresh fruit. We decided to serve ours with macerated blueberries and candid lemon peels.The panna cotta recipe that comes the closest to bringing me back to that wonderful food memory in Tuscany is this Gourmet recipe:

Ingredients:

1 envelope unflavored gelatin (about 1 tablespoon)

2 tablespoons cold water

2 cups heavy cream

1 cup half and half

1/3 cup sugar, Plus 1 Tbs.

1 whole vanilla bean, (1 1/2 tsp. vanilla extract)

Directions:

1. In a very small saucepan sprinkle gelatin over water and let stand about 10 minute to soften.

2. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla seeds. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

Yield: Serves 8

Enjoy!

Rustic Pizza Night

There is nothing better than a homemade pizza. The crispy crust, the sauce from scratch and hand picked toppings, will make you want to stay in, rather than go out, for a slice of pie. Until I get my wood burning stove from Italy, (ha, ha, dream on) this homemade dough recipe is the next best thing. It's actually Wolfgang Puck's pizza dough recipe.  

We cook the pizza on a pizza stone to make the crust nice and crispy.

For the sauce I use a 

  Classic Marinara (recipe to follow).

Add your on toppings and cheese and you are ready for some fantastic pizza. 
Enjoy!

Classic Marinara:

1/4 cup extra virgin olive oil

3-4 large garlic cloves

1 Tbs tomato paste

1 can (35oz) whole italian tomatoes with juice (San Marzano) crushed with your hands

1 pinch sugar

2 sprigs fresh basil

salt and pepper to taste

In a saucepan, heat oil. Add garlic and cook over medium heat, until garlic is golden. Add tomato paste and cook, stirring for 1 minute. Add canned tomatoes, stir in sugar, basil and salt/pepper. Bring to a boil. Simmer sauce over low heat for 30 minutes.

Curried Carrot Coconut Soup

Wonderful roasted vegetable soup with a Thai twist.

Veggies ready for roasting

Spice Blend

Carmelized goodness

Curried Carrot Coconut Soup Recipe:

1 Bunch Carrots peeled and chopped

1 Medium Sweet Potato peeled and sliced

1 Red Bell Pepper, sliced

1/2 medium Red Onion, Sliced

1/2 Teaspoon Cumin

1 Teaspoon Yellow Curry Powder

1 Teaspoon Red Curry Powder

Olive oil

1 Clove Garlic, Sliced

2 inch piece ginger, peeled and sliced

1/2 can Coconut Milk

3 cups Chicken Broth

Arrange chopped veggies on a large baking dish. Drizzle olive oil over them and bake and 350 degrees for 30-45 minutes. 

In a large soup pot, combine 1 Tablespoon of olive oil, garlic and ginger. Saute for a couple of minutes.

Add your roasted veggies, spice blend and chicken broth. Puree in a blender, food processor or break out the boat motor (hand held blender). Blend until smooth.

Stir in your coconut milk. Serve with a wedge of lime and cilantro. 

 

Paging Matt Lauer

Attention Matt Lauer, I made your favorite chicken dish. Have to admit this dish has become a favorite of mine as well. When I first heard the ingredients in this recipe, my initial reaction was Yuck!! I think it was the dried prunes that elicited the response. Once I tasted the dish, my reaction changed to YUM!! The sweet prunes nicely off set the vinegar and complimented the salty olives. This is one of those go-to dishes if you are having company for dinner. Just make sure to give it enough time to marinate.

 P.S. Matt I have leftovers in the fridge if you want to stop by.

I used the  Silver Palate's Recipe or you can try Matt's Recipe I don't think there is much difference in the two.

Mascot