Fettuccine Alfredo

Fettuccine Alfredo

fettuccine-alfredo
– from Bon Appétit

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.

Ingredients:

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Preparation:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Recipe by Carla Lalli Music
Photograph by Michael Graydon & Nikole Herriott

SPAGHETTI ALL’ AGLIO, OLIO E PEPERONCINO

SPAGHETTI ALL’ AGLIO, OLIO E PEPERONCINO

aglio-oglio

SPAGHETTI ALL’ AGLIO, OLIO E PEPERONCINO

– courtesy of the Queen Creek Olive Mill 

INGREDIENTS

1 pound spaghetti

1/2 cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil

4-6 cloves garlic, chopped

1/2 teaspoon red chili flakes (or more… depending on your spice index)

Fresh grated Parmesan cheese

Salt to taste

Italian parsley, chopped

1 cup of reserved cooking water

INSTRUCTIONS:

This is an olive oil based sauce, very easy to prepare and incredibly tasty. You can prepare this meal in literally the same time it takes to boil the pasta. It was a staple growing up in my family. This is also my wife’s favorite pasta dish.

Cook spaghetti in a large pot of salted boiling water until al dente. Reserve on cup cooking water then drain. A few minutes before the the spaghetti is al dente, add Balanced Olive Oil, garlic, and red chili flakes to a saute pan that is large enough to accommodate the pasta when it has cooked. Cook over medium high heat until the garlic starts to turn golden (careful not to burn). Transfer pasta to the saute pan and toss. Salt to taste. If the pasta is dry, add some of the reserved cooking water.  Sprinkle with generous amounts of grated Parmesan cheese and chopped parsley.
Wine Pairing:  Pinot Noir
Product Used: Balanced Olive Oil 

RELATED PRODUCTS

balanced_label_web

.

BLOSSOM TO BOTTLE GOODNESS

Queen Creek Olive Mill is a unique, family-owned Agritourism experience. As a sustainable olive farm and mill, we produce Arizona’s only extra virgin olive oil. Do you know where your oil comes from?

 

qc-olive-mill-6

.

olive-oil-tasting-cups-20111-430673-edited

.

original-marketplace00-8aa939495056b3a_8aa93e36-5056-b3a8-49391257d38beefb

.

Caldo de Pollo (Chicken and Vegetable Soup)

image

Caldo de Pollo (Chicken and Vegetable Soup)
from the Hispanic Kitchen

There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

image
There is nothing like preparing homemade chicken stock for your favorite recipes.

     

Caldo de Pollo (Chicken and Vegetable Soup)

607

There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Yields up to 8 servings

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

There is nothing like preparing homemade chicken stock for your favorite recipes.

Directions:

1. If preparing the soup with chicken:Season the chicken with salt and pepper. In a large pot, heat 2 tablespoons of olive oil to medium heat, add the chicken pieces skin side down and brown for 4 to 5 minutes. Turn over and brown for 3 more minutes. Add the onions, serrano peppers and garlic, and cook for 3 minutes. Add the carrots, celery, potatoes, season with a little salt and pepper, and cook for another 3 minutes.
2. Add the remaining ingredients, cilantro, cabbage, tomatoes, lime juice, chicken or vegetable broth (if using), stir well to combine. When it comes to a boil, taste for salt and pepper, add as needed. Skim off the foam that biulds up as soup cooks. After about 40 minutes, carefully drop in the corn and continue cooking for another 15 to 20 minutes.
3. Serve soup and garnish with your favorite toppings. Serve with warm corn tortillas.

image

SWEET AND DELICATE TOMATO SAUCE

image

SWEET AND DELICATE TOMATO SAUCE

image

INGREDIENTS

 1/3 cup Queen Creek Olive Mill Delicate EVOO
1 medium carrot, diced small
1 medium sweet onion, diced small
1 small tender celery rib, diced small
6 cloves garlic, minced
4-5 fresh basil leaves, chopped
2-3 sprigs of Italian parsley chopped
1/4 teaspoon fresh rosemary, chopped
1/2 cup Zinfandel or Cabernet
1 28 ounce can of crushed tomatoes (preferably San Marzano or comparable)

Kosher salt and fresh ground black pepper to taste
image

INSTRUCTIONS:

This simple, delicate and aromatic tomato sauce is a family favorite. Use it as a basic sauce to toss with pasta, fold into a risotto, when layering lasagna or anywhere a meatless sauce is required. Carrots provide the right amount of sweetness to this incredible tomato sauce.
Heat Delicate EVOO in a saucepan, add diced vegetables and season with a pinch of salt and pepper and sauté over medium heat until caramelized, about 10 minutes.  
Add garlic and herbs and cook for 2 minutes.
Add wine and crushed tomatoes and let simmer uncovered for 30 minutes. Use a stick blender if you prefer a smooth sauce.
Season with salt and pepper.

Wine Pairing: Chianti

Product Used: Delicate EVOO

RELATED PRODUCTS ~

image

Ingredients: Extra Virgin Olive Oil
Our Delicate Extra Virgin Olive Oil is milled then cold pressed from sound, fresh, late harvest, ripe olives and has a light mellow taste with floral overtones.
Buttery, fruity, smooth and sweet are often used when describing its sensory attributes.

image

Uses:
Delicate dishes, seafood, shellfish, fresh vegetables, salads and mild cheeses.
image

Arizona Grown, Pesticide Free Farm, Non-GMO, Gluten Free, Vegan, Zero Carbon Footprint

image

image

image

image

image

Oh! & by the way…
THIS WEEKEND IS THEIR GARLIC FESTIVAL!

image

 Our 2nd Annual Garlic Fest is here! 

Join us for a weekend full of garlic eats (garlic flatbread, garlic fries, garlic burgers, garlic pizza!) and treats (garlic gelato!), purchase organically grown garlic from our own garden,cooking demos, live music, food trucks, nutritionists, and so much more!  
WHEN: September 19 & 20; 11am-3pm both days 
WHERE: Queen Creek Olive Mill25062 S. Meridian Road, Queen Creek, Az, 85142 480-888-9290 

FREE ADMISSION  

LOVE!
image

image

Basil Olive Oil Seared Chicken Breasts with Shallots and Chardonnay

image

Basil Olive Oil Seared Chicken Breasts with Shallots and Chardonnay
— courtesy of The Queen Creek Olive Mill

This is a quick and easy recipe. Try this served over Roasted Garlic Mashed Potatoes. DEELISH!
image

*of course if you can not get these products, some good evoo w/basil & a nice white wine or champagne would work nicely. 😉

INGREDIENTS

3 tablespoons Queen Creek Olive Mill Fresh Crushed Basil Olive Oil
4 skinless, boneless chicken breast halves – pounded thin
1 cup milk
1 cup all-purpose flour mixed with
1 tsp kosher salt and
1/2 tsp black pepper
2 shallots, chopped
1 clove garlic, minced
1/3 cup chardonnay wine
1/2 cup chicken broth
2-3 sprigs Italian parsley chopped
1 tablespoons unsalted butter

INSTRUCTIONS:

Melt 1 tablespoon butter and heat Fresh Crush Basil Olive Oil in a large skillet over medium heat.Dip chicken in milk and dredge in flour mixture. Add chicken to skillet and brown on both sides.Continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking for 5 minutes, or until reduced and slightly thickened.
Add chopped parsley. Mix in the remaining butter until melted.
Spoon the sauce over the chicken.

image

Wine Pairing: Chardonnay
Product Used: Fresh Crush Basil Olive Oil 

https://www.queencreekolivemill.com/fresh-crush-basil-olive-oil-250-ml.html

image

image

image

Roasted Lemon Rosemary Balsamic Chicken with a Pan Sauce

Another Recipe I want to SAVE 😉
if I don’t reblog…i’ll forget!
And I just got new EVOO & Balsamic!
image

image

image

image

Mother’s day was good, as usual, when you have great kids! And thats not boasting; that’s just truth.

image

image

image

image

image

image

image

image

image

image

image

image

Tucson Olive Central

We couldn’t stop eating this!
image

Realistic Cooking Ideas

For Greg’s birthday I made a Rosemary Balsamic Chicken that was adapted by this recipe. I added more fresh rosemary and lemons to enhance the flavors of this wonderful recipe! This is one of those dishes you cannot stop eating! It is easy to make and just requires a bit of planning to marinade the chicken the night before. Be sure to make extras for leftovers.

The amount of marinade you make is based upon how many chicken breasts and how much sauce you enjoy with your meal. Be generous with the fresh rosemary sprigs since it adds a lot of flavor. When baking the chicken your kitchen will be filled with the wonderful rosemary aroma! Also add a ton of lemons when baking – not only does it look pretty it is needed for additional flavor. I used at least one large lemon when baking and then serving…

View original post 533 more words

SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL

Recipe, food, good blog share & save ~ ♥

[(I posted this twice. Yeah, it’s that good 😀
And…the other one has a section on making CANNED TOMATOES→ BETTER! ♥ by Epicurious 😀 )]
image

SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL

by AMANDA PAA → (good good good! Person & BLOG!) → AWESOME → http://heartbeetkitchen.com/about-me/ → seriously a GREAT find!

2 pints cherry tomatoes, I use heirlooms of all colors
3 sprigs of fresh thyme
6-8 basil leaves, torn
3 cloves of garlic, smashed with the side of a knife
½ teaspoon salt
A few cracks of black pepper
3/4 cup of the best olive oil you can afford
Preheat the oven to 225 degrees. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with olive oil. Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2 1/2 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above. Taste one and sprinkle with a little more salt if needed. Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar. Cover completely with olive oil and store in the refrigerator for 1 to 2 months, just makes sure they stay completely subemerged in the oil. The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid.

http://heartbeetkitchen.com/category/canningpreserving/

Great find here! This and so much more at this lovely lady’s blog.

image

image

image

image

image

image

It’d go really good with antipasti ~

image

image

image

OLIVE OIL

#EVOO & MUCH MORE! I’m talkin #AWESOMESAUCE here!
DOLCE VITA ITALIAN GROCER

image

http://www.dolcevitaitaliangrocer.com/
In #Mesa #Arizona , on Brown RD, near #FalconField

I still love the QUEEN CREEK OLIVE MILL in Queen Creek Arizona ♥ They have items, awesome items, that can’t be found anywhere else
BUT… if you’re  looking for #Italian → this Italian Grocer ( DOLCE VITA ITALIAN GROCER) is BETTER!
And it has an Italian Ice cream shop connected! #Gelato! …..
http://www.gelatodolcevita.com/
#justsayin 😀

image

image

image

image

AND… Gilbert Olive Oil , in Gilbert Arizona, is awesome too; with GREAT variety & quality! They show you just how much it MATTERS to have the good stuff!
And from around the world ♥

image

image

I love #FIGS (& #dates) just threw that in hahaha 😀 yumm!

image

image