Here we go, the delicious recipes in so far:
- Elisabeth’s OMG Soup
- Pennie’s Cocoa Fudge
- Mary’s Key Lime Pie.
- Maria’s Mexican Mole
- Donna’s Long Island Iced Tea
- Jo‘s Cavatappi Affumicati is in the extended post to make it a little easier to read than in the comments while her Sole, Florentine Style (Sogliole Alla Fiorentina) can be found here along with many other divine recipes
- Kimberly’s recipes for Chicken and rice mushroom casserole, Balsamic, Garlic and Rosemary Chicken and Quick and easy Americanized Shepherd’s Pie are all here
- Katherine has a lovely vegetarian recipe – Pumpkin, butterbean and sweet potato stew
The men have made a rather poor showing this time, eh boys? Huwge will be along soon with one of his scrumptious creations [he’s currently writing some excellent pieces following the appointment of the new US Attorney General]. But I’m disappointed that Richard hasn’t swooped in with one of his cake or scone recipes, Emrys with his famous lentil lasagne and Manly‘s sure to have some kind of spud recipe up his sleeve. Or elsewhere about his person…
So – the challenge is still on!
Jo‘s Cavatappi Affumicati
Note: Cavatappi are the corkscrew shaped pasta. You could use fusilli.
- Start a big pan of water boiling and salt it well.
- Taste your water and make sure it tastes salty. Too many people only put a tiny amount of salt in the water. Restaurants add enough to make the water taste salty.
- In a saute pan heat up 1 to 2 TBS olive oil.
- Add half a minced onion and cook until the onion is translucent.
- Add 2 minced garlic cloves and stir for 1 minute, add 1/2 cup of dry red wine and cook 2 – 3 minutes more.
- Now add either a tin (say 16 ounce for one serving) of good chopped tomatoes with their juice or if in season, 3 – 4 fresh ones, blanched, peeled, seeded and chopped.
- Cook this mixture for about 4 – 5 minutes.
- Add your pasta to the boiling water and cook until al dente.
- Meanwhile take a few leaves of fresh basil and roll them up like a cigarette.
- Using a knife cut across into thin strips (you could also tear your basil, but never mince it).
- Taste your sauce. Add salt and pepper. If the sauce is too dry, add a bit more wine or some chicken stock.
- Lastly add the basil. Shut the heat off.
- Cube some smoked mozzarella (this is a firm mozzarella that has generally been smoked over pecan shells. You can generally find it in most supermarkets now).
- Drain your pasta and tip it into a warmed bowl.
- Add the smoked mozzarella cubes and toss a few times.
- Now pour the sauce in, toss again.
- Sprinkle with freshly grated parmesan.