What Reality? Orzo & Grilled Asparagus Salad

Perhaps unfounded, perhaps unfair but I think that it is time for a little a rant. As we head into summer it seems like all the networks are proclaiming winners and announcing more to come. It could be my own fault. It most probably is my own fault. But I don’t get it. What is this strange, alternative universe commonly known as reality TV? And more important, how do these shows manage to reel in huge audiences? Tell me, what’s the appeal?

As far as I can figure, reality television comes in a couple of flavors:

First there are the contests. Attractive and sometimes not-so-attractive people fight for survival on desert islands, race around the world, wheel and deal and sing their hearts out. I don’t deny that at least some these contests require skill or talent or guts. Call me crazy but I have no interest in watching people eat bugs, scheme and connive. The whole idea of the cattle calls also known as The Bachelor and The Bachelorette makes me cringe.

Okay, I confess to taking a peak or two at American Idol but I soon lost interest. There was too much chatter and not enough singing. And I admit to tuning in The Apprentice for a few seasons. It didn’t take long before the backstabbing and The Donald’s pontifications got on my nerves.

And then there are the day-in-the-life shows. Cameras follow people around for weeks on end. While these people are more or less like you, me and the neighbors, they’ve got something to set them apart. What’s that something? A brilliant mind? An incredible talent. Hardly. More often than not, it’s just a little bit of melo- to go with life’s daily drama.

Instead of having the average two-point-one children, reality television families have eight or ten or nineteen. Or mom is a teenager. Or it’s multigenerational family with a grandparent who mutters vaguely funny witticisms and a cousin who is as dumb as a stone. In some cases, the program showcases an unusual family business and their colorful clients. In others, an abundance of children or cluelessness creates enough pandemonium to keep the show on the air for a couple of years.

Not all day-in-the-life shows follow families. Some find a group of friends or throw a bunch of strangers together. Perhaps you’ve seen the housewives with more money than sense and the twenty-somethings with no sense at all. Conflict, real, imagined or invented, is stirred into the pot along with shots of tequila or bottles of champagne. Sooner or later, usually sooner, shouts erupt and tears flow. If the sponsors are lucky, a full blown brawl ensues

Both the contests and the day-in-the-life programs have a special variation. Instead of people that look very much like you, me and the family next door, the participants are celebrities. Or, more likely, they used to be celebrities with high hopes for a second chance at fame. More than a few have earned their notoriety on other reality shows. Who could have guessed that reality television could be a career choice and even make you a star?

So with apologies to devoted fans and the various networks, I will continue to pass on reality television. I plan to spend my summer evenings watching the moon come over the mountain and the loons swim on Pleasant Lake.

That’s the end of my rant. Bon appétit!

Orzo & Grilled Asparagus Salad
Perfect with grilled fish, bring this pasta salad to your next beach cookout. Watch the loons, count the stars and enjoy!
Serves 6-8

Lemon Vinaigrette (recipe follows)
8 ounces orzo pasta
8 ounces feta cheese, crumbled
1/2 medium red onion, finely chopped
Grated zest of 1 lemon
1 1/2 pounds asparagus, trimmed
1/2 European cucumber, peeled, seeded and chopped
1 tablespoon fresh thyme
1/4 cup pine nuts or chopped walnuts, toasted

Make the vinaigrette – recipe follows.

Preheat a charcoal or gas grill to medium-high.

Cook the pasta according to package directions, less 1 minute. Drain well and put the warm pasta in a large bowl, add the feta, onion, lemon zest and enough vinaigrette to coat and gently toss to combine. Tossing a few times, cool the pasta to room temperature.

Meanwhile, put the asparagus in a large flat dish, drizzle with olive oil, sprinkle with salt and pepper and toss to evenly coat.

Arrange the asparagus on the grill and cook for 1-3 minutes. Don’t overcook, the asparagus should be tender-crisp. Cool to room temperature and cut into bite-sized pieces.

When orzo and asparagus have cooled, add the asparagus, cucumber, thyme and pine nuts to the pasta and gently toss to combine. If the pasta seems dry, add more vinaigrette and toss again. Cover and refrigerate for a few hours to combine the flavors. Remove from the refrigerator about 45 minutes before serving and serve at room temperature.

Lemon Vinaigrette
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 garlic cloves
1 teaspoon anchovy paste
Kosher salt and freshly ground black pepper to taste
Extra-virgin olive oil

Put the lemon juice, vinegar, garlic and anchovy paste in a blender, season with salt and pepper and process to combine. With the motor running, slowly add olive oil to taste and continue processing until the vinaigrette is thick and well combined.

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One Year Ago – Asparagus Crostini with Sunddired Tomato Pesto & Goat Cheese
Two Years Ago – Wheat Berry Salad
Three Years Ago – Not Your Ordinary Burger
Four Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a fan, foe or indifferent to reality television? Feel free to share. Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Rites of Spring: Patriots, Marathons and Chicken Legs & Runners’ Chicken & Pasta

In case it has slipped your mind, Patriots’ Day is next Monday. Although Patriots’ Day has disappeared from popular knowledge, most Americans have heard of Paul Revere and his famous ride. Revere’s midnight warning helped the brave colonists beat the British the next day at Lexington and Concord. The mostly forgotten holiday honors these opening battles of the American Revolution.

The Boston Marathon, one of New England’s most famous rites of spring, takes place on Patriots’ Day. The marathon runs twenty-six long miles from Hopkinton to downtown Boston. I grew up on the route at about the half-way mark. Massachusetts is one of the few states to celebrate Patriots’ Day and, unlike the rest of the country, schools are closed. When I was little we often watched at least part of the race while waiting in line, usually in the rain, for the matinee at the local movie theater. It never occurred to me that I would or even could run the marathon but years later I did just that.

I was working on my MBA when I began training for the great race. Running was a welcome respite from the spreadsheets and case studies that monopolized most of my time and thoughts. Besides I like to set goals. Running twenty-six miles in under four hours seemed as good a goal as any. My friends and family thought I was nuts but that was nothing new.

It was raining buckets Marathon morning. However, luck was with me and the kzillion other runners and the downpour stopped just in time for the race. Still and all, from Hopkinton to Boston, it was cold and grey, a typical April day in New England. It was spitting snow as I wound my way through Framingham. Still strong, I passed the old movie theatre in Wellesley and headed for Newton. Newton is where, after twenty relatively flat miles, the course climbs up the infamous Heartbreak Hill.

Topographers and surveyors insist that Heart Break Hill s a gentle incline of about a half mile. They are wrong. It is a unbelievably steep hill that goes on forever. Boston College lines this part of the route. The sidewalks were jammed with students drinking beer and cheerfully heckling runners. Valiantly, we struggled to the top of the hill. My most vivid memory of the marathon was an enthusiastic co-ed shrieking in a thick Boston accent, “They’ve all got chicken legs!”

I don’t think I changed anyone’s mind concerning my sanity but a few friends and most of my family found places along the route to cheer me on. Then nine, my niece Gillian created a colorful poster with a picture of me running and lots of encouraging words. Her enthusiasm was sweet in spite of her ulterior motive. She hoped her elaborate sign would improve her chances of an interview with at least one of the dozens of reporters and talk show hosts covering the event.

Gillian did not make it on television but I did make it to Boston in one piece, chicken legs and all. As for my goal, I finished the marathon in three hours and fifty minutes. After all, it was a very long time ago.

Runners’ Chicken & Pasta
o loading with pasta is a marathon eve tradition. Whether you are a runner or not, give this hearty pasta a try. Enjoy!
Serves 6

Olive oil
12 ounces mushrooms, sliced
Kosher salt and freshly ground black pepper
1 yellow or red bell pepper, chopped
1 onion, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Pinch red pepper flakes
3-4 cloves garlic, minced
1 cup dry white wine
1 (28-ounce) can crushed tomatoes
1 cup chicken stock
About 1 1/2 pounds boneless chicken breasts or thighs
1/2 cup flour
2 tablespoons chopped fresh flat-leaf parsley
6-12 ounces spaghetti or linguine
Grated Parmigiano-Reggiano cheese

Heat a little olive oil in a large, heavy sauté pan on medium-high, add the mushrooms, season with salt and pepper and sauté until golden brown, about 10 minutes. Reserve.

Heat a little olive oil in a large saucepan on a medium-high. Add the bell pepper, onion, herbs and pepper flakes, season with salt and pepper and sauté until the onion is translucent, about 5 minutes. Add the garlic and sauté 1 minute more. Add the wine and simmer until reduced by half, about 3 minutes. Add the mushrooms, tomatoes and broth to the pan and bring to a simmer. Reduce the heat to low and simmer for 15-20 minutes.

While the sauce simmers, sprinkle the chicken with salt and pepper and dredge in the flour to lightly coat. Heat a little olive oil in a large, heavy sauté pan on medium-high, add the chicken and sauté, in batches if necessary, until golden, about 2 minutes per side. Reserve.

Add the chicken to the sauce, turning to coat, and simmer for about 5 minutes or until the chicken is piping hot and cooked through.

Meanwhile, cook and drain the pasta in salted water according to package directions.

Transfer the pasta to a serving bowl, add enough sauce to lightly coat, sprinkle with half the parsley and toss. Slice the chicken and arrange it on top of the pasta. Drizzle the chicken with a little sauce and sprinkle with the remaining parsley. Serve immediately, passing any remaining sauce and grated Parmigiano-Reggiano cheese.

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One Year Ago – Bananas Foster
Two Years Ago – Tapenade
Three Year Ago – Lavender Infused White Chocolate Crème
Four Years Ago – Lemon Tart
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite spring sport? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

The Glories of Spring Skiing & Decadent Mac & Cheese

My birthday falls in the first few days of March so when we get a big snowstorm in the last week of February, I take it personally. And even more so when the sun returns and shines on all that beautiful new snow. Six inches is lovely, more is wonderful but I don’t complain if it is only an inch or two. Fresh snow and sunshine on my birthday are all the proof I need to know that the snow gods are smiling down upon me. I’m not sure what I’ve done right but I sure hope I continue to do so.

Skiing in New England has always been a bit of catch-as-catch-can; particularly when you compare our slopes to the Alps or the Rockies. We start the season dreaming of a white Christmas. We end it with our fingers crossed and hoping for a white Easter. Sometimes we get both; sometimes, neither. It was even more precarious when I was a kid and few ski areas had snow making equipment.

Imagine my delight when I moved to Switzerland. Skiing in the Alps began well before Christmas in late November or early December. Forget holiday shopping, that’s was airport duty free was for. For many years, my family members were regularly treated to chocolate and SWATCHs under the tree. I don’t think it took them long to figure out why.

But back to skiing in the Alps; even early in the season, unlike New England, the skiing was pretty good. Instead of a measly few trails, a good portion of the mountain was open. Of course, most of the light was gone by two o’clock but you can’t have everything. Then again, I can’t imagine I had too many issues with starting the après ski festivities a little early. On the back end, spring skiing continued until the first of May, sometimes later. I remember one spectacular season when I didn’t hang up my skis until May 16th. How glorious!

For now, I am looking forward to some glorious spring skiing right here in New Hampshire. The days are getting longer. The sun is brighter and higher in the sky. You can leave the heavy parka and hand and toe warmers at home. Maybe (hopefully) even put them away for the season. Fashion-forward skiers will hit the slopes in bright and shiny miracle fiber jackets. As colorful as a bowl of jelly beans, they’ll light up the slopes in tangerine and hot pink. The not-so-fashion-forward will take us back in time and ski retro in ancient Nordic sweaters or faded windbreakers. Sun glasses are mandatory. Hats are not.

Spring skiing is our reward for weathering early winter’s blistering cold days as well as the wet and dreary January thaw. It’s payback for skiing through hurricane force winds and traversing over the sheets of ice which we shrug off as hard-packed-powder.

It’s a joy to be outside and on the mountain. Whether you ski ‘til you drop or spend most of the day working on your tan – enjoy the sunshine, bon ski and bon appétit!

Decadent Mac & Cheese
Hungry friends and family will love this rich and cheesy dish. America’s favorite comfort food, mac & cheese is a great après ski dinner for adults and kids alike. Enjoy!
Serves 8-12

Butter
8 ounces grated fontina cheese, shredded
8 ounces mozzarella, shredded

4 ounces Parmigiano-Reggiano cheese, grated
Olive oil
1 large onion, finely chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1/2 cup Panko bread crumbs
1/2 teaspoon herbs de Provence
1 1/2 tablespoons flour
1 cup warm whole milk or half and half
4 ounces cream cheese at room temperature
1 cup sour cream
1/2 teaspoon or to taste hot sauce
1/4 teaspoon nutmeg
1 pound pasta – cavatappi, medium shells, penne or elbow macaroni
Kosher salt and freshly ground pepper to taste

Preheat the oven to 375 degrees. Lightly butter a large casserole.

Put the fontina, mozzarella and about 3/4 of the Parmigiano-Reggiano in a bowl, toss to combine and reserve.

Heat a little olive oil in a skillet over medium heat, add the onion, season with salt and pepper and sauté until translucent. Add the garlic and cook for 1 minute more. Remove from the heat and reserve.

Put the breadcrumbs and herbs in a bowl, add 1 tablespoon melted butter and toss to combine. Add the remaining Parmigiano-Reggiano and toss again.

Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add the flour, season with salt and pepper and cooking, whisking, for 1-2 minutes. Whisk in the milk and bring to a simmer over medium-high heat. Reduce the heat to low and simmer, stirring, until the sauce thickens, about 5 minutes.

Put the cream cheese in a large bowl, slowly stir in the warm sauce and continue stirring until smooth. Add the sour cream, hot sauce and nutmeg and stir until smooth. Stir in the onions and garlic. Reserve.

Cook the pasta according to package directions, less 1 minute. Drain the pasta, saving a little of the pasta water.

Add the pasta to the sauce and toss to combine. If the pasta seems dry add a little pasta water. Sprinkle the pasta with the cheese mix and toss again.

Transfer the pasta to the prepared baking dish and sprinkle with the breadcrumb mixture. (You can make ahead to this point, cover and refrigerate. Remove the dish from the refrigerator about 1 hour before baking.) Bake the mac & cheese at 375 degrees for 30 minutes or until piping hot and golden.

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One Year Ago – Seared Scallops with Roasted Pepper Sauce
Two Years Ago – Creole Shrimp & Cheesy Grits
Three Years Ago – White Bean Dip
Four Years Ago – Warm Chocolate Pudding
Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your plans for Oscar night? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Busy Weekend Special

With threats of Hurricane Sandy and memories of last year’s Halloween snowstorm … it’s going to be a busy weekend. I’ve got to get out my pruning shears, rakes, weedwacker and leaf blower. It’s time to clean out the garden. With Halloween on Wednesday, well, I’ll need to track down my witch’s hat and cape. And maybe, just maybe, I’ll do a little baking for Halloween.

What about you? Will you be battening down the hatches for the winter? Putting the last of the T-shirts and shorts into storage? Or booking a ticket south? Maybe you’ll spend the weekend on a quest for the perfect Halloween costume and carving pumpkins? Or canvassing for your favorite candidate?

With all you have to do, you might be tempted to order in or go out for dinner …

Forget takeout … you can make your own delicious Flatbread with Mushrooms, Caramelized Onions & Spinach or Greek Pizza. Or bake up your own signature pizzas. All you need is some pizza dough … whip up you favorite or buy some at your local pizzeria or supermarket … and a few great toppings. My Marinara Sauce will help get you started. Add you favorite cheese, creamy mozzarella or fontina and a little Parmigiano-Reggiano sounds good, and some yummy toppings. A simple green salad with a Classic Vinaigrette will be the perfect complement to your pizzas and flatbreads.

While the cheeses bubble put your feet up in front of the fire and relax with a glass of wine after the busy day. Want something to nibble while you wait for the pizzas? Hopefully, you’re like me and have a jar of homemade Tapenade in your refrigerator. If not, White Bean Hummus is quick and easy. (Just remember to make it up early in the day so the flavors will mix and mingle in time for the cocktail hour.) Serve the tapenade and/or hummus with fresh veggies – I like cucumber and red bell pepper chunks.

If you’d like to end the evening with something sweet, try my Bananas Foster. This sweet and delicious dessert comes together in minutes.

Not to forget Hurricane Sandy … if you are worried that high winds will knock out the ower, you might want to cook up a big pot of soup. Moroccan Spiced Chickpea Soup, Hearty Black Bean Soup or Curried Chicken & Lentil Soup are wonderful hearty soups and will warm you if you’re stuck in the dark.

Have a great weekend. Bon appétit!

What are your plans for this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Leaf Peepers & Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta

They come by the bus load, in automobiles, large and small and even on bicycles. Neither rain nor sleet nor dark, gray clouds can keep them from New England’s hills and colorful leaves. They are the leaf peepers. Affectionately known as the Dead Leaf Watchers in the Nye family, these visitors come from near and far to celebrate our New England fall. An industrious lot, they keep busy from dawn to dusk. Most start the day with a hearty country breakfast. Pancakes, waffles or French toast, it doesn’t matter as long as the maple syrup is local and pure. At the end of the day, they’ll lay their head to rest in a cozy, country inn. In between, they’ll tramp through harvest festivals, pick apples, sip cider, choose the perfect pumpkin and enjoy that quintessential fall treat, the pumpkin whoopie pie.

It’s a good thing that I live here; otherwise I would probably miss all the excitement. I have never been good at road trips. When I was little, lots of families in our neighborhood jumped in their cars and explored the highways and byways of New England. Some drove clear across the country to see the Grand Canyon. But not our family. To say that my sister, brother and I were not good in the car would be a gross understatement.

Forget the town line; we were barely out of the driveway before one or all of us whined, “How many more minutes?” We complained of boredom. We bickered. My sister drew imaginary lines down the seat. I edged over them. She nudged me back. A nudging match ensued. Cross words and cruel names were hurtled. I’m sure she would never admit it but my sister was both a bossy pants and a stupid head. (You can see that I was clever with words even back then!) On more than one occasion a blow, maybe even two, was exchanged.

It is no surprise that the Nye’s took very few family car trips.

One exception was a Saturday morning when Mom and Dad decided that we should hit the road to look at foliage. To this day, I don’t know what they were thinking. If I’d had my wits about me, I might have turned and asked, “Have you met your kids?” In their defense it was a beautiful day and the leaves were at their peak.

It felt like we drove for days although I am sure that it was no more than an hour, probably less. The three of us sat in the back seat of our big, blue station wagon, complaining and getting in each other’s way. Eventually, we found a pond surrounded by colorful trees and tumbled out of the car for a picnic.

As is often the case in October, no sooner had we parked but the weather turned. Within minutes the sun was covered with dark clouds and the warm, sunny day turned cold and raw. I was eight and my unsolicited opinion was that the trip was hardly worth a bunch of dead leaves.

I’m still not great on car trips that last more than an hour. However, a long walk or bike ride through the countryside sounds wonderful. A couple of hours paddling my kayak on the lake is even better. Even on a gray day, the colors around Pleasant Lake are nothing short of brilliant, almost magical.

Gray skies or clear, rain or shine, I hope that you are enjoying all that fall has to offer. Bon appétit!

Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta
While it does require a bit of multitasking, this easy supper is great on a chilly fall evening. Enjoy!
Serves 6

2 red onions, thinly sliced
Olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper
6 Italian sausages*, sweet or hot
1/2 cup dry white wine
2-3 cloves garlic, cut in slivers
1/4 teaspoon or to taste hot pepper flakes
About 1 1/2 pounds broccoli rabe*, trimmed and chopped
Juice of 1/2 lemon
1 cup instant polenta
1-2 tablespoons butter
2 tablespoons cream
About 1 ounce Parmigiano-Reggiano, grated
1 teaspoon fresh sage, finely chopped
1 teaspoon fresh thyme

Sausages & Onions: Preheat the oven to 375 degrees.

In a large, oven proof skillet, toss the onions with enough olive oil to lightly coat, drizzle with balsamic vinegar, sprinkle with salt and pepper and toss again. Arrange the sausages on top of the onions.

Roast the onions and sausages at 375 degrees for about 15 minutes. Add the wine, give the onions a stir and wiggle the sausages down to the bottom of the skillet. Turning the sausages once or twice, continue roasting for another 30 minutes or until the sausages are cooked through and the onions are nicely caramelized.

Broccoli Rabe: Lightly coat a large skillet or wok with olive oil, add the pepper flakes and garlic and cook on low until the garlic is golden. Add the broccoli rabe, season with salt and pepper and toss to coat with oil. Raise the heat to medium-high and sauté until tender, 5-10 minutes. Drizzle with lemon juice and toss to coat.

Polenta: Cook the polenta according to package directions. Add the butter, cream, Parmigiano-Reggiano and herbs and continue cooking, stirring, until the butter and cheese has melted.

To serve: Place a dollop of polenta and a spoonful of broccoli rabe on each plate, add a sausage and garnish with caramelized onions.

* Broccoli Rabe looks like baby broccoli but has a wonderful bitter taste. If you prefer milder greens, try escarole or Swiss chard.

* For a leaner meal, use turkey sausages.

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One Year Ago – Lobster Mac & Cheese
Two Years Ago – Sausage, Kale & Potato Soup
Three Years Ago – Soupe au Pistou
Four Years Ago – Mulled Cider
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a leaf peeper? Where do you go to watch the dead leaves? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Back to the Burbs & Chicken Parmagiana with Spaghetti Marinara

Like all good things, summer must end. When we were kids, that meant packing up the station wagon and heading back to the burbs. As sad as my sister, brother and I were to see Labor Day come around, I think our return hit my mother the hardest. After all, we had new classes, teachers and classmates to excite us, unnerve us or bore us.

Fall may be my season but summer is hers. As a girl Mom loved spending the summer on the Cape. If it were possible, I’d say she loved summers on Pleasant Lake even more. To use Mom’s words, she was absolutely bereft when it was time to leave paradise for the reality of home.

School always started bright and early on the Tuesday after Labor Day. Unlike many families, we always stayed in New Hampshire until the last possible minute. Most all of our friends were long gone by the time we packed up the car and headed south late Labor Day afternoon. Looking back I’m a little surprised that we didn’t leave at dawn on Tuesday morning.

The other kids showed up looking sharp and ready to go on the first day of school. I still had sand in my hair. My friends’ book bags were filled with shiny new notebooks, pencils and pens. Unless I somehow managed to scrounge up a scruffy old notepad and a stubby pencil, I arrived empty-handed.

Returning home from school that first afternoon, I did my best to convince my mother that I not only needed school supplies but speed was of the essence. Mom was never particularly sympathetic. With melodramatic flair, I insisted my teachers were threatening failure, detention or worse. Still in relax mode and with sand in her hair, Mom insisted the public school system would not, could not expel me because I didn’t have a new pencil. I was not convinced.

Eventually, my pleas wore her down. Off we went to the Five & Dime to pick up middle school flotsam and jetsam.

Of course all the good stuff was long gone. The back-to-school aisle looked like a hurricane had blown through it. While I was swimming, sunning and waterskiing my friends had cornered the market on cool and cute school supplies. I was lucky to find a boring Bic pen and a dull and dreary black notebook. And forget book covers. My mother was too forlorn to understand why I would die before I’d let The Beverly Hillbillies cover my books. In lieu of hari-kari, I became quite expert at cutting and folding paper bags and made my own. My drawings might not have been the envy of the sixth grade but I thought I did okay. Perhaps that’s why I ended up as an art major in college!

Not all gloom and glum, our return to the burbs also meant dinner at the Villa. Never a particularly enthusiastic cook, Mom was too blue that first day or two home to rattle her pots and pans. The Villa was a family favorite and we three kids were more than happy to go along. The noise level was a dull roar, the waitresses were bossy and the food was traditional Italian-American. It was wonderful. The Villa took some of the edge off the pain of being back in the burbs.

Whatever your post-Labor Day reality; I hope you are enjoying all that cooler weather brings. Bon appétit!

Chicken Parmagiana with Spaghetti Marinara
A family friendly dinner for kids from five to ninety-five! My brother always ordered veal or chicken parmagiana when we went to the Villa. Enjoy!
Serves 8

1/2 cup flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
8 skinless, boneless chicken thighs (about 3 pounds)
Olive oil
3-4 cups Marinara Sauce (recipe follows)
About 4 ounces mozzarella, shredded
About 4 ounces fontina, shredded
About 1 ounce Parmigiano-Reggiano, grated
About 1 ounce Pecorino Romano, grated
8 ounces spaghetti
Additional grated Parmigiano-Reggiano and Pecorino Romano for the spaghetti (optional)

Preheat the oven to 375 degrees and put a large pot of water on high heat to boil.

Put the flour, salt, pepper, paprika and thyme in a shallow bowl and whisk to combine. Lightly coat both sides of the chicken with the seasoned flour.

Heat a little olive oil in a large skillet over medium high heat. Working in batches, cook the chicken 2-3 minutes per side or until golden. Transfer the chicken to a non-stick, rimmed baking sheet. Top each chicken thigh with 2-3 tablespoons Marinara Sauce and sprinkle with the cheeses. Bake the chicken at 375 for 10-15 minutes or until the chicken is completely cooked through and the cheeses are bubbling.

Meanwhile, cook the spaghetti according to package directions. Drain the pasta and return it to the pot with enough Marinara Sauce to coat. Don’t drown the pasta in sauce. Cover the pot and let the spaghetti sit for about 1 minute to absorb some of the sauce.

Divide the spaghetti among 8 shallow bowls, top each with a chicken thigh and serve. Pass additional grated Parmigiano-Reggiano and Pecorino Romano for the pasta.

Traditional Marinara Sauce
Makes about 3 quarts*

Olive oil
1 large onion, chopped
1-2 carrots, finely chopped
4 cloves garlic, minced
Pinch or to taste dried chili pepper flakes (optional)
Kosher salt and freshly ground pepper
1/2 cup dry red wine
9-10 cups (three 28-ounce cans) crushed tomatoes
2 sprigs fresh thyme
1 bay leaf
2 tablespoons each chopped, fresh basil and parsley

Heat a little olive oil in a heavy sauce pan over medium-high heat. Add the onion and carrot and season with pepper flakes, salt and pepper. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.

Add the wine and simmer until reduced by half. Add the crushed tomatoes, thyme and bay leaf to the pot. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Stir in the basil and parsley and simmer for a minute or two more.

* You’ll want to make plenty of sauce. It freezes beautifully and will come in handy throughout the fall and winter.

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One Year Ago – Croûtes au Fromage
Two Years Ago – Tex-Mex Braised Beef
Three Years Ago – Spicy Chicken Stew
Foure Years Ago – Chicken ChiliOr Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite Italian-American dish? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Inspiration … Pasta & Noodles

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Earlier this week I cooked up a refreshing Noodle Salad with lots of veggies and full of Asian flavors. Soon after, I discovered Alice May Brock’s take on all things noodle and pasta.
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Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

– Alice May Brock, artist and owner of Alice’s Restaurant

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What are your favorite flavors or ways to cook pasta? Or should I say noodles? I’d love to hear from you! Let’s get a conversation going.  

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

In the Kitchen – Cooking Pasta

Linguine? Angel hair? Fusili or Orzo? Trying to decide which pasta to pair with your sauce? Thin, delicate pastas, like angel hair, are best with light, thin sauces. Thicker pasta, like fettuccine or linguine, is great with heavier sauces. Short pastas with holes or ridges like rigatoni or fusili are great for chunky sauces. Short or long, thicker, sturdy pasta  like penne and lasagna are best for baked pasta dishes. Small pasta like orzo or ditalini are perfect for soups.

Dried pasta is made of little more than semolina flour, water, and salt. With its long shelf life, it’s a great staple to keep on hand. Dried pasta has a firm texture and holds up to hearty sauces. Imported Italian pasta is easy to find and the flavor and consistency will take you back to that great little trattoria you enjoyed on your last Italian holiday (or weekend in little Italy). Fresh pasta cooks very quickly, has a delicate texture and is best with lighter sauces.

How much? When serving pasta as a main course, my rule of thumb is two ounces of dried pasta per person and a little less if I’m serving a hearty appetizer or lots of side dishes. If the pasta is an appetizer or side dish, I plan on no more than one ounce per person.

With fresh pasta, about three ounces will satisfy most people. If filled pasta, like tortelloni or ravioli, is on your menu, three and a half to four ounces per serving should do it. Of course, all of these measures go out the window if your dinner guests include a bunch of starving marathoners, teenagers or college students!

Avoid overcooking pasta. Italians enjoy their pasta al dente. Translated, to the tooth or to the bite, pasta should be firm but not hard. You can check to see if the pasta is ready by tasting it. The pasta should be a bit chewy but not crunchy. You can always entertain your guests and your kids by throwing spaghetti at the refrigerator. If it sticks it’s done, but please note, it will also stick if it is overcooked!

If you’re serving pasta with a sauce, drain and throw it back into the pot. Toss with enough sauce to coat but not drown the pasta, cover and cook over very low heat for one minute to absorb the sauce.

If you are serving pasta tossed with sautéed or roasted vegetables and/or chicken, meat or seafood, make sure you grab a cup of pasta water before you drain the pasta. Drain the pasta and throw it into the skillet with the sauce. If the pasta seems a dry, add pasta water a little bit at a time until the sauce reaches the right consistency and simmer on low for one minute to combine the flavors.

Enjoy cooking with pasta and buon appetito!

More Tips, Tricks & Tools
Just a few of my favorite pasta recipes

What’s your favorite pasta? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Girls’ Night In & Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives

Soon after I moved to Switzerland, I lucked out and fell in with a great group of friends. Both men and women, we were mostly ex-patriots. We were young, single and our lives were pretty simple. As time passed there were a couple of weddings, a few babies and jobs became more demanding. In other words, our simple, carefree lives became a lot more complex.

And me? I worked for a computer company and landed a great promotion. I was constantly on the road, jumping on and off airplanes in Athens, Moscow, Johannesburg and everywhere in between. Leading a new sales team in a new territory was more than interesting. It was an exciting time and I loved every minute of it.

However, in those days the computer industry was a man’s world. Maybe it still is. With a few rare exceptions, my colleagues and customers were men. Most days, make that every day, I was surrounded by technology and testosterone. So on the rare evening when I found myself at home, I invited my girlfriends over for a glass of wine, dinner and a chat. When you travel more than 100,000 miles every year, a Night In with friends is a wonderful luxury, especially if you love to cook.

Girls’ Night is all about friendship. It is for long chats, a little venting and lots of laughter. My kitchen in Arare was the perfect setting for a Girls’ Night In. Only minutes from downtown Geneva and the airport, the tiny village of Arare was an oasis of fields and farmhouses. My skinny, little apartment was the three-storied corner of an ancient barn. My octogenarian landlord and his wife lived at the other end of the driveway. Although a bit rundown, their home was more chateau than rustic farmhouse. Monsieur still ran the farm, breeding hybrid roses. Throughout the summer, we were surrounded by fragrant fields of flowers.

Along with my apartment, the barn was home to two horses, an antique coach and miscellaneous farm equipment. The barn’s old stone walls were at least a foot thick. The cozy step-down living room was a remodeled root cellar. The bedrooms were transformed haylofts. The wonderful eat-in kitchen had been a stable. I loved that kitchen. It was spacious and full of charm with white plaster walls and ancient wooden beams. For months I schlepped through antique shows and scoured flea markets to find the perfect farmhouse table and chairs. The room was warm and welcoming, the perfect gathering place for a relaxed evening.

On Girls’ Night we said good-bye to care and worry. Phone calls and e-mail were put on hold for another day. Cell phones were turned off. Children were left in their dads’ care. The meals were simple. I stuck to recipes and non-recipes that came together quickly with a little chopping, a little tossing, sautéing and simmering. We spent hours around my rustic table sharing our latest news, horror stories and triumphs. And more than a few giggles.

I left Geneva several years ago and no longer travel 100,000 and more miles a year. However, whether it’s a Night In or Out, I still enjoy an evening with my girlfriends. March is Women’s History Month. Before the month comes to a close, why not join your best buds and make a little history of your own? Fill your kitchen with good food, great conversation and lots of laughter. Raise your glasses to friendship and bon appétit!

Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
This dish is one of my favorite non-recipe, last minute dinners. From start to finish it comes together quickly, especially if you let your friends share the chopping and stirring. Enjoy!
Serve 6

12 ounces linguine pasta
Kosher salt and freshly ground pepper
Olive oil
1 small shallot, finely chopped
Pinch of pepper flakes
2 cloves garlic, minced
6-8 oil-packed sun-dried tomatoes halves, well drained and cut in slivers
6-8 oil-packed artichoke hearts, well drained and sliced
1/2 cup dry white wine
1 – 1 1/2 pounds large shrimp, shelled and deveined
Zest and juice of 1/2 lemon
8 black oil-cured olives or kalamata, pitted and cut in slivers
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh Italian parsley leaves, chopped

Bring a large pot of salted water to a boil. Cook the linguine according to package directions, less 1 minute. Drain the pasta, reserving a little pasta water.

Prepare the sauce while the water heats and pasta cooks: heat a little olive oil in a large heavy skillet over medium-high heat. Add the shallot and pepper flakes to the skillet, season with salt and pepper and sauté until the shallots are translucent, 2-3 minutes. Add the garlic and cook 1 minute more.

Add the artichokes, sun-dried tomatoes and wine to the skillet. Simmer for 1-2 minutes. Add the shrimp and cook, stirring, for 1 minute.

Add the pasta, olives, lemon juice and zest to the shrimp-vegetable mixture and toss to combine. If the sauce seems dry add a little pasta water. Cover, reduce the heat to low and simmer for 1-2 minutes to let the shrimp finish cooking and the pasta absorb some of the sauce. Sprinkle with basil and parsley, toss and serve immediately.

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One Year Ago – Roast Chicken 
Two Year Ago – Roasted Asparagus with Walnuts
Three Years Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you like to stay In or Out on Girls’ Night? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

A Few Things You Should Know (If You Don’t Already) & Israeli Couscous

Life is filled with simple truths. Some we believe intuitively while others are learned through trial and error. Some gems of wisdom are passed down from our parents. In case you haven’t figured it out, many of those gems are not true. For instance, your face will not freeze that way and chocolate will not give you pimples. Anyway, here are a few things you should know if you don’t already:

1. Recipes with more than six ingredients are NOT difficult to make. They just have lots of ingredients. Sure there is a bit more measuring but how difficult is it to spoon out a teaspoon of this and a half teaspoon of that. And yes, you’ll probably have a little more chopping to do. But heck, if you can chop a carrot, you can chop a radish.

When in doubt, read the recipe carefully, take a deep breath and be fearless!

2. It’s okay to use olive oil to sauté, roast or grill but use a good extra virgin for vinaigrettes, sauces, dips and that final, finishing drizzle. Season as you go, never cook with wine that isn’t good enough to drink and always cook with love. You’ll taste the difference. When in doubt, remember “everything tastes better with butter.” If you don’t believe me; believe Julia.

3. Lots of people will tell you to choose a recipe, it doesn’t really matter what, and make it your signature dish. Once you’ve perfected it, your friends and family will shower you and your fabulous red velvet cupcakes or goat cheese tartlets with unwavering praise.

Until maybe the umpteenth time (sometimes even sooner), when all that unwavering praise will inexplicably begin to waver, then falter and even evaporate. It’s our short attention span, culinary and otherwise. You’ll know everyone is tired of you tartlets when you are specifically instructed to bring a salad to the next potluck.

Change is good.

Except maybe at Thanksgiving. Then your family won’t be looking for your specialty. They’ll be looking for your mother’s specialty. Except she actually got it from her mother who got it from her mother all the way back to Ellis Island, Plymouth Rock or the invention of Campbell’s Cream of Mushroom Soup in 1934.

4. Eight is the perfect number for a dinner party when you want sparkling conversation to go with your amazing food. On the other hand, the more the merrier on Thanksgiving, Christmas and Easter. It wouldn’t be the holidays without a side order of melodrama to go with the turkey or leg of lamb. Same holds true for a Super Bowl bash and any birthday that ends with a zero.

5. Unless it’s a small, intimate dinner party, don’t bring flowers. A nice bottle of wine, a box of chocolates or a sweet little tchotchke from your favorite gift shop – they’re all good.

I love flowers. I really do. However, I remember one party when nineteen people piled into my little apartment and more than half of them brought flowers. I was already juggling coats and kisses, pouring wine and passing canapés. Adding a mad scramble to find more vases than I owned was … well … you get the picture.

If you insist on flowers (and I’d be delighted if you did), don’t be offended if your host unceremoniously plunks them in an old jug in the corner of the kitchen. If she’s like me she will happily find the perfect vase and spot for them in the morning.

Better yet, send a nice bouquet the day after the party.

Bon appétit!

Israeli Couscous
A great side dish, Israeli Couscous is delicious with a lovely fish stew on a cold winter night. In the summer, serve it hot or at room temperature with grilled lamb or chicken. Enjoy!
Serves 6-8

2 cups chicken or vegetable broth
1 1/2 cups Israeli couscous
Pinch saffron
1/2 teaspoon fresh thyme
Kosher salt and freshly ground black pepper
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
Extra-virgin olive oil
2-3 tablespoons chopped parsley
2 tablespoons toasted pine nuts
2-3 scallions, thinly sliced

Bring the broth to a boil, stir in the couscous, saffron and thyme; season with salt and pepper and return to a boil. Reduce the heat, cover and simmer until the broth is absorbed.

Add the citrus zests and juices, drizzle with a little olive oil and toss to combine. Let the couscous sit for a minute or two to absorb the juices. Sprinkle with pine nuts, parsley and scallions, toss to combine and serve hot or at room temperature.

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One Year Ago – Tuscan White Bean Soup
Two Year Ago – Wild Mushroom Risotto
Three Years Ago – Swimming Pool Jello
Or Click Here! for a complete list of and links to all the recipes on this blog!

When it comes to cooking and entertaining, what’s your favorite advice? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012