A little break

If it seems like I haven't posted much lately, it's because I haven't. I've been on vacation in Maui and just flew back home very late last night.

Maui was spectacular.  Simply gorgeous and yes, quite relaxing.  There's still a fine mixture of purity and rawness on the island of Maui, despite the Costco and the Krispy Kreme that greets you as you exit the airport.  Wherever I looked, I was either taking in the views of the Pacific ocean or the lush mountains.

I hope I'll be able to keep the "aloha spirit" with me for a little while longer even though I'm back home in LA.  So far, so good.  Mahalo.

Sunday's Bulldog

My little men.

Pasta Carbonara for a winter's day

Today I felt like making something creamy, indulgent, and delicious.  That description right there describes Pasta Carbonara to a tee.  The recipe I used is from How To Cook Everything by Mark Bittman.

I loved the simplicity of Pasta Carbonara.  In literally minutes, you can whip up a truly elegant and satisfying Italian meal.

Ingredients:
1 pound linguine or other long pasta
1 tablespoon EVOO
4 oz minced bacon
1 cup grated Parmesan cheese
2 eggs
Sea salt and pepper to taste

Directions:
In a medium saucepan sauté the olive oil and bacon until the bacon is crispy.
Boil a large pot of salted water; add the linguine to the water and cook the spaghetti until al dente, about 8-9 minutes.
While spaghetti is boiling, mix the parmesan cheese and the eggs in a large bowl.

After the spaghetti is cooked, drain in a colander and then immediately add the spaghetti to the parmesan-egg mixture.  Combine well.  Add the bacon and the leftover grease to the spaghetti mixture.  Add freshly ground pepper and salt to taste.  Eat immediately and enjoy!

Real Women Do Eat Quiche!

Do you eat quiche?  Quiche is not something I eat on a regular basis much less make myself, but I was looking for a make ahead brunch recipe and came across this one for Crustless Zucchini and Basil Mini Quiches.

These turned out delicious and was a very simple recipe to put together.  What I like about this recipe is that the quiche is made in a mini cupcake tin which makes the quiche easy to transport for a breakfast or brunch pot luck, plus you can make these the night before and freeze.  All you need to do is pop them in the oven when you're ready to serve them.

Crustless Zucchini and Basil Mini-Quiches

Makes 48 pieces; adapted from Fine Cooking Magazine

1/4 cup cornstarch
1 1/4 cup whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon nutmeg
Oil, for the pan
1 tablespoon olive oil
4 cloves garlic, minced
2 shallots, minced
2 small zucchini, grated
1/4 cup grated Gruyere or Parmesan cheese
Fresh basil, finely chopped

Heat oven to 450°F.

Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.

Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.

Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.

The Sunday Bulldog

Because it's the night of the Oscar telecast, I'm sharing this award-winning picture of my boy Finn.  Well, okay, it really didn't win any awards officially, but it is one of my favorite pics of him.

Finn is feisty, and brave, and and can be quite naughty at times with his brother, but he's always a sweetheart when it comes to giving me cuddles.  I call him my little teddy bear because not a night goes by where he doesn't curl his little body very close to me as he sleeps. I love you, Finn.

The Sunday Bulldog (one day late)

Oops, how did I forget to post my bully pictures yesterday? Hmmm...well, I did go on a 5 mile hike and was a little sleep deprived all day, so that'll be my excuse!

Anyways, here you go, a couple of very pooped-out pooches:

Because it's 90 Degrees Out

It feels much more like summer than the middle of winter here in Southern California.  We're definitely having a heat wave!  Today the temperature reached 90 degrees in Pasadena.  First thought as I was driving around doing errands was, "ice cream"!  I stopped at Trader Joe's to check out the frozen dessert section and this Salted Caramel Gelato caught my attention.  I've never seen it before and the cashier told me they've only been stocking it for a couple months. I couldn't wait to dig my spoon into the gelato! And when I tasted that spoonful, WOW! lots of caramel-y flavor, very creamy and definitely a hint of salt...all of this made my taste buds quite happy.

If you have a TJ's in your area, I highly recommend the Salted Caramel Gelato, whether it's 90 degrees in your neck of the woods or not!