Spring Fettucine Alfredo

I love pasta-flat out admission, I love it. However I do try and limit to once a week but I had some beautiful asparagus from the farmers market, as well as some peas and carrots. I turned to an indulgent comfort food to celebrate these lovely veggies-Fettuccine Alfredo! However this is being deemed a "Spring Alfredo" with the addition of my farmers market finds and some diced ham added to the mix. Homemade Alfredo sauce is too easy to make, and I know there are a lot of variations out there, and that's good. I love the one I use. When I am in the grocery store passing through the spaghetti aisle, I cringe when I see jarred Alfredo sauce. It's so easy-try it for yourself!

Spring Fettuccine Alfredo (source: me!)

2 Tbsp butter
3/4 cup of heavy cream
1 cup grated Parmesan (can also use asiago, but DO NOT use the powdery stuff in a green plastic container)
1/4 tsp ground nutmeg (prefer fresh)

prepared fettuccine (we usually use about half of a box of dried-prepare according to package directions)

1 cup sliced asparagus (remember to break the woody bottoms off!)
1/2 cup carrots, peeled and sliced
1/2 cup fresh peas
3/4 cup diced ham
sliced green onions for garnishing

While your pasta water is heating, assemble the sauce ingredients so they are ready to use as soon as you need them. The sauce comes together rather quickly, so you don't want to be hunting for things last minute.

Prepare the fettuccine according to packaged directions. I added the asparagus, carrots and peas to the pasta water two minutes prior to the end of the cooking time. This was done primarily to cook the asparagus and carrots a little before adding them to the finished pasta(you could also add the sliced ham to the pot just to heat it up if it's been in the refrigerator if you wish.) If you prefer to cook them separate, feel free to do so. At the end of the cooking time, drain the pasta and veggies and set aside for the moment.

To prepare the sauce:

In a skillet or saute pan, preheat over medium heat and add the butter to melt. Once that has melted add the cream to the the pan and heat until bubbles start to appear and the cream has become hot. Add the cheese to the pan and swirl the pan to combine. Add the nutmeg to the sauce. At this point the sauce should start to thicken. Add the pasta along with the veggies to the pan and toss to combine.

Garnish with fresh Parmesan, sliced green onions, and chopped Italian flat leaf parsley if you choose.

Homemade Barbecue Sauce

Barbecue Sauce is soo easy to make, and since we grill so often especially in the summer, I took to making it! I know that some sauces have a really smoky or spicy flavor, so if those are your preference, you might have to adjust this recipe. This is a very good sauce, and the good thing with sauces, you can adjust them fairly easy-it's very forgiving we'll say. Not like baking when every ingredient must be measured exactly. This excerpt was taken from Wiki, kind of interesting read...

"The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century.[2] References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century."

"Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially-produced barbecue sauce was made by the Louis Maull co. in 1923, but the first nationally distributed barbecue sauce did not appear until 1951, when Heinz released a product in the United States.[3] Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce"

Neely's BBQ Sauce (from Food Network)

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tsp liquid smoke (optional)

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Pig Lickers

 

Ahh Pig Lickers...They drove the MN State Fair crazy, never was there a longer line at the fair than for the Pig Lickers. I am guessing that those folks made millions! off of what? Chocolate..covered..bacon. I had some chocolate melting on the stovetop and there was bacon in the fridge, I thought I would whip up an homage to the Pig Licker. I know mine are not the same, same idea, but their bacon was a thick cut league of their own, but a girl can try right?

Has anyone else tried or seen these at the fair? Now that the weather is becoming more and more nice, my thoughts stray from soups and sweaters to fairs and bbq's and happy happy Sundays.

What can't you do with bacon? I made the mistake of Googling Image "Bacon Products" try it, you'll be amazed at the lengths people have gone to honor bacon and it's likeness, there was a bacon bra (raw bacon by the way-ewww.) bacon briefcase, bacon watches, bacon booze, bacon wallets...it goes on and on.

Pig Lickers (MN State Fair)

Ingredients:

6 strips of cooked bacon, prefer thick cut
6 oz melted chocolate
chopped nuts, sprinkles, coarse sea salt etc. for garnish (optional)

Prepare bacon either in the oven or stove top, follow directions on package.

Melt chocolate over a double boiler, or in 30 second intervals in a microwave safe bowl.

Blot any excess grease off of prepared bacon (for health reasons.) Dip bacon in melted chocolate and garnish (if using,) move to baking rack to cool and set the chocolate.

Enjoy!

Mississippi Mud Pie

Thinking back one of my favorite restaurant desserts was called Mocha Mud Pie aka Mississippi Mud Pie. I really liked the coffee/chocolate combination topped with almonds. However when the combo is paired together, it's not a strong coffee flavor. My husband has never had a dessert like this before, I figured he would like it, but I didn't figure he'd grab a bite so early in the day. You see, I finished making this in the evening, and with no natural light I hesitated grabbing a quick photo and I figured I would get it in the morning when I got up. I didn't say anything to him, figuring he would wait.

I got up, went to the freezer after a bit to grab the dessert out to snap a quick photo and there was a big piece missing! He said it looked too tasty to wait! (I guess I didn't blame him :) So the photo above reflects that-heehee. The chocolate cookie crust required chocolate cookies (obviously!) I chose to use Teddy Grahams-Chocolate, they are tiny, cute and way too tasty! But into the food processor they went.



Mississippi Mud Pie (from William Sonoma)

1 cup semisweet chocolate chips
4 Tbs. (1/2 stick) unsalted butter
1⁄4 cup heavy cream
2 Tbs. light corn syrup
1 cup confectioners’ sugar, sifted
1 tsp. vanilla extract
1 cookie crumb crust made with chocolate cookies, separate recipe found here)
1⁄2 cup toffee bits or coarsely chopped
toasted almonds
1.5 quarts premium coffee ice cream, softened

In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup. Set over but not touching barely simmering water in the bottom pan until the chocolate is melted, stirring occasionally. Or, in a microwave proof bowl, combine the chocolate, butter, cream and corn syrup and melt in the microwave for 30-second intervals. Remove from the microwave and stir until smooth.

Add the confectioners sugar and vanilla to the chocolate mixture and mix well. Reserve 1/2 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Refrigerate until well chilled, about 1 hour.

In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze until the ice cream is firm, at least 2 hours or up to overnight.

Reheat the reserved chocolate mixture in the top of the double boiler over barely simmering water, or in the microwave for 30-second intervals, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits or almonds and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.

To slice, run a knife under hot water, then dry it off. If frozen overnight, the pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily. Makes one 9-inch pie; serves 8.

Banderillas

So I believe that this is post number 74 I think and realized I had never truly mentioned why I chose to name this blog The Olive Bar. Sure its kind of a cute or maybe unique or interesting name, but there is sort of a story behind it. One day at my favorite grocery store there were samples out as usual, and this place does samples right, one day they had a grill going outside and they were sampling steaks and their dry rub, they always some cheese from the cheese counter that they are trying that day (which makes for a great way to learn about various cheeses.)

Anyway, last summer they were sampling appetizer ideas for parties. I will try most things, but until then I really didn't care for olives and mushrooms, and fish. Other than that I'll try whatever, but you'll notice that very rarely will a recipe I put up ever have mushrooms in it. It's a texture thing, I like the flavors though.

I must have been feeling semi-daring that day, because the appetizer the grocery store was sampling had olives in it from the olive bar. Well I am glad I broadened my horizons because I would have never known the tastiness known as the olive bar. It turns out the only kind of olives I had tried were the canned or jarred versions, the kind that generally goes on pizzas and taco salads. Those olives were much different than a marinated and stuffed olive-they were real olives.

Well coming full circle I wasn't certain that I would enjoy blogging, similar to how I wasn't certain I would like the olives-but I love them both and enjoy both of them weekly :) However, in 74 blog posts, this is my first one with olives, as well as it's the very same appetizer recipe that introduced me to The Olive Bar.

Banderillas are tapas, where the ingredients can very greatly. Some recipes call for shrimp, some call for vegetables, some very the cheese used, but the version shown is both quick and easy. Everything you need is in the deli/cheese/olive area of the grocery store. Banderillas are also the decorated barbed darts that are thrust into the bull's neck or shoulder muscles by a banderillero in a bullfight.

Hmm-tasty. The common thread is that all versions are served on a skewer, or a decorated barbed dart.



Banderillas (from Lunds and Byerlys)

8 Olives-varietal of your choosing (non pitted)
8 peppedew peppers (from the olive bar)
8 cubes of good cheese, I like a sheep's milk cheese, something mild and kind of nutty.
8 skewers/longer toothpicks

As pictured, skewer an olive, then skewer a peppadew pepper, then skewer a piece of cheese. Finished, make as many skewers as you have guests. Refrigerate if making day before.

Quick Sesame Ginger Chicken

This may be cheating, but when you are busy-you're busy! I will volunteer to take advantage of any quick shortcuts I can take, and if the Lotus Restaurant makes such tasty and delicious sauces for purchase for home use, I'll take their help also. While you may not have the Lotus Restaurant brand sauces at your grocery store, you might-I don't know how wide their distribution is, but there are a plethora of sauces like this one out there-just pick your favorite!

This isn't rocket science, it's not even really that original, however it is tasty and a good way to get some healthy proteins and vegetables. This was great the next day at work also.

Quick Sesame Ginger Chicken

2-3 chicken breasts, sliced into random sized pieces
Stir Fry Veggies of your choice, good options include peppers, pea pods, carrots
prepared brown or white rice
1 tsp. chopped fresh ginger
Ginger sauce (or other sauce of your liking)

Saute Chicken breasts in a little bit of olive oil until opaque and cooked through at 165 degrees if you use a thermometer. Remove chicken from pan and add veggies and ginger and saute quickly (adding a dash of olive oil if needed,) make sure not to overcook. The vegetables should be bright in color and crisp, they will continue to cook a bit when the chicken is returned to the pan.

Return the chicken to the pan and toss to combine. Add the sauce of your choosing, as mentioned I chose a sweet ginger sauce. If you like a little sauce, use a little. If you like more, use more. This is an easy and flexible dish that can be tailored to your liking.

Serve over prepared rice and garnish with sesame seeds.

Almond Scandinavian Kringler

I have mentioned before our love for all things almond. I'll add almond extract to almost anything, anywhere you can add vanilla extract you can add almond. Recipes such as pancakes, bars, blondies, cookies, doughs, cakes, and just about anywhere else. A local higher end grocery store bakery prepares these almond kringlers that are to die for, and as the Easter holiday approached, I thought about trying to make one myself. I headed to their website and sure enough, there was the recipe.

Again, I was a bit tentative trying this from scratch. But, forging ahead, I tried it and it was actually quite a bit easier than expected. The flaky crust, cream puff layer and almond-butter frosting combine for an outstanding pastry. I used a pastry bag and a #2 tip for the icing, and the results looked very pretty and professional :)

Scandinavian Kringler (from Lunds and Byerlys)

1 cup flour
1/2 cup butter, softened
1 tablespoon water
1/2 cup butter
1 cup water
1 cup flour
3 eggs
1 teaspoon almond extract
Almond-Butter Frosting (recipe below)
toasted sliced almonds

Combine flour and butter with pastry blender; add 1 tablespoon water and blend to make pastry. Divide into 3 parts, pat each third into 13x3" strip on ungreased baking sheets. (Use 2 baking sheets, placing 2 strips on 1 sheet with space between strips.) Set aside.



Combine 1/2 cup butter and 1 cup water in saucepan; bring to boiling. Remove from heat; add flour and stir until smooth. Beat in eggs, one at a time, until mixture is smooth. Blend in extract and spread dough over unbaked pastry strips.
After a minute or two is was cool enough to use my finger tips to help spread the mixture, that worked a bit easier.



Bake in a preheated 350 degree oven until top is crisp and golden (50-55 minutes). Cool. (The top will settle and form a custard over pastry.) Spread with Almond-Butter
Frosting. Sprinkle with nuts. Cool slightly.

To Serve: Cut into diagonal strips; serve warm or cold.

Almond Butter Frosting: Combine 2 cups sifted powdered sugar, 1 tablespoon soft butter, 1 teaspoon almond extract and 2-3 tablespoons half and half until smooth and of spreading consistency.

Chicken and Dried Cherry Pasta Salad

I am warning you, please be aware that this...is...addictive. It'll be hard to put your fork down, your friends will want more if you share (and you should!) All kidding aside, this is a copy-cat recipe inspired by D'Amico & Sons restaurant and catering. There are locations I believe in MN and FL, if you come accross one, stop by and pay them a visit, their food is delicious.

This pasta salad is perfect for get-togethers and for work lunches and for everything else. You can also make this with turkey as the original recipe does.

Chicken and Dried Cherry Pasta Salad
(From: D'Amico and Sons )

POPPY SEED DRESSING:
2 cups mayonnaise
2 tbsp Dijon mustard
1/4 cup powdered sugar
1 oz champagne vinegar
1 oz water
1/2 tsp black pepper, ground fine
1/2 tsp poppy seeds
2 tsp kosher salt

SALAD:
1 lb rotelle pasta cooked
1 tbsp olive oil
8 oz cooked and diced chicken breasts (into 1/2 inch cubes)
5 oz dried cherries
1/2 cup yellow onions, medium diced
1/2 cup celery, medium diced
1/2 cup toasted sliced almonds

Mix together all the ingredients for the dressing completely; set aside.

Cook the pasta al dente, drain, toss in olive oil and cool completely.

Combine pasta, chicken, cherries, celery and half of the almonds in a large bowl. Mix in dressing to desired consistency. Taste for salt and adjust if necessary.

Transfer to a serving dish and top with the remaining almonds.