If I'm Cooking, These Are My Demands...

I wouldn't say I'm a natural cook, but I'm a great direction follower.
And while I may not be the next Top Chef, I actually really do enjoy cooking. Especially if the conditions are right.

For example, last night, we were going to BBQ but then it got all stormy out, so we nixed our outdoor plans. I decided to make a big Italian dinner instead. (And really, what's more Italian than a big Sunday dinner?)

Now here's where the "conditions" come into play...

1.) I need music.
I love to listen to all kinds of music when I cook. However, when I cook Italian, I need to listen to Frank Sinatra, Michael Buble, Tony Bennett, etc. Last night, I turned on Martini Radio. This is one of the radio stations I created through Pandora. Have you all heard of Pandora? It's fantastic. You create your own radio stations based on songs/artists you like. You can browse my stations here or create your own.

2.) I need a good drink.
Typically, my cooking drink of choice is a glass of cabernet sauvignon. However, it is not unheard of to enjoy a margarita or a glass of sangria or a beer once in a while too. There is something so relaxing to me about sipping a glass of wine, while dicing and stirring and tasting.

3.) I like an easy recipe.
People, I'm dancing and drinking in my kitchen. I can't have difficult recipes to concentrate on too! I'm not that coordinated. So I stick with easy recipes and everyone wins.



Everything was so delicious last night. I thought I would share with you!

On the Menu....
Pasta Fagioli soup
Baked Eggplant Parmesan But Not Really
Ziti
Caesar Salad
Homemade garlic bread

Pasta Fagioli Soup
This is a recipe my mother gave me. SO DELICIOUS! She recommends enhancing your broth first with chicken (make sure it has bones...gives the awesome flavor), celery, carrots, onions. Let that simmer for about 30 minutes, then strain everything and use only the broth in the recipe.

1 tablespoon olive oil
4 ounces pancetta (Italian bacon) or regular bacon, chopped
1/2 cup diced onion
2 cloves of garlic, finely chopped
1 can (15.5 ounce) peeled Italian plum tomatoes with juice
1 quart chicken broth (low sodium if canned)
2 (19 ounce) cans cannellini beans or white kidney beans with juice
2 tablespoons fine-chopped Italian parsley
salt and fresh-ground pepper to taste
1 cup uncooked tubetti pasta (or other small pasta) cooked al dente and well drained

On medium-high heat, add olive oil, pancetta or bacon, onion, and garlic; saute until onion is translucent (do not brown).

Crush tomatoes by hand and add to pot along with their juice. Simmer about 5 minutes. Add the chicken broth, beans with juice, and parsley. Bring to a boil, then reduce heat and simmer for 30 minutes. Skim off any foam that rises to the top.

Season with salt and pepper. Before serving, stir in cooked and drained pasta. Makes about 12 (1 cup) servings.


Eggplant Parm But Not Really.
Now I say "not really" because isn't true eggplant parm fried and layered with cheeses? Well, this eggplant is sliced into rounds, and baked...then the slices are served individually to everyone, with a small side of pasta. Does that make sense? No stacking, layering, etc. It is so incredibly delicious, even my kids inhale this. They call it "Mommy's Homemade Pizza". If they knew it was really eggplant, they would probably freak.

1 eggplant, peeled and sliced into rounds (not too thin but not too thick)
2 eggs, beaten
Italian seasoned bread crumbs
Spaghetti sauce
Shredded mozzarella cheese
Grated Parmesan cheese
1/2 teaspoon dried basil

Pre-heat oven to 350 degrees.
I take a baking tray and line it with foil, then give a good drizzle of olive oil all over it.
I dip the eggplant slices in the egg, then the bread crumbs (I recommend the Vigo Italian breadcrumbs ). Give it a good breading on both sides. Then lay on the baking tray. Repeat for all remaining slices (do not overlap...make sure they are all a single layer) and then put in oven at 350 degrees for 10 minutes. Flip slices, add another drizzle of olive oil if needed, and then bake for another 10 minutes. (They will come out so delish and crispy this way!)

After they are done, drizzle some spaghetti sauce over and around them. If you are short on time or trying to make this extra easy on yourself, open a jar of sauce. I recommend the Barilla Tomato & Basil....yummmm. Then sprinkle some mozzarella and parmesan cheese on top. Also give it a nice sprinkling of dried basil. Bake for another 20 minutes or so, until cheese is nice and melty and golden brown and your house smells so heavenly, you think you just might be able to start speaking Italian.

Ciao!