Day 153: Mario Tailgates Nascar Style
June 2, 2011
Doesn’t everything taste better with cheese? At least that is my motto. My middle child loves queso of any type and since we are trying to get him to gain weight, I thought this would be a great choice of a recipe. The rest of us don’t need to gain any weight, but I am a mom and want to do what is right, so I made him this calorie laden dish…..because I am a good mom….right?
Did you know that there was a NASCAR Style of cooking? I know I did not. Did you know that Mario Batali is an officially licensed NASCAR tailgating cookbook? I was surprised about that one too! Well he must be serious about his NASCAR and I know he is serious about food, so you must know that this cookbook is full of some yummy recipes.
The Ruling: We had a hard time with this one. Our cheese would not blend with the wine and whatever we did, we could not get it to work. I am sure that if we were to make it blend, it would have tasted lovely. The way it turned out for us, we had a hard time even getting it on a chip.
Queso Fundido, page 45
- 1 cup white wine
- ½ pound mozzarella cheese, grated
- ½ pound Monterey Jack cheese, rated
- ½ pound goat cheese, crumbled
- Two 4-ounce cans chopped green chiles
- ¼ pound cooked chorizo, cut into ½ inch dice
- 6 cloves garlic, peeled and thinly sliced
- Salt and freshly ground black pepper
- Tortilla chips for serving
- In a large saucepan over medium-high heat, bring the wine to a simmer. Immediately remove it from the heat, and the mozzarella cheese and Monterey jack cheeses, and stir continuously until they are melted. You’ll need to place it back on the grill for a few seconds to help it along. (if using a gas grill, reduce the heat to low for this step.)
- Stir in the goat cheese, green chiles, chorizo, and garlic. Continue heating and stirring for 5 minutes. Season to taste with salt and pepper.
- Transfer the mixture to a fondue pot and serve with tortilla chips
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at http://www.ididit-fargo.com/.
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Day 114: Moto Gusto
April 24, 2011
Pasta with peas is one of my husbands favorite meals. I can’t stand peas….it is a school food bad memory sort of thing. Canned peas make my stomach turn! My mom made lots and lots of frozen peas. So between school and my mom, I have had my lifetime of peas. But the thing is, I love the man I married so every once in awhile I do something out of love for him. This meal was for him….it was so much for him I even had him make it. I wasn’t going to taste it, but he made me taste it, just like I make the kids. Turn around is fair play I suppose.
Who doesn’t love Mario Batali? I love him for the crocs that he wore before crocs were in style…..and for wearing crocs for when they are no longer in style. I have come to be schooled in the fact that they are called bistro crocs . I have eaten at Mario’s restaurant in Vegas….I think I had pizza. He has many pizza recipes in this cookbook along with the expected pasta and some surprising vegetable dishes. Beautiful pictures are all over the cookbook….and you know me and pictures!
The Ruling: My oldest said he “didn’t mind it, it was good” but not full of flavor. The problem I think was that we only had half of the prosciutto. It was an easy dish to prepare and if you love peas….you will love this dish!
Penne alla Papalina, page 179
- Kosher Salt
- 6 tablespoons extra virgin olive oil
- 8 ounces sliced prosciutto, cut into 1-inch squares
- one 10-oz package (2 cups) frozen peas, thawed
- 1 pound penne rigate
- 4 large eggs
- 1 cup freshly grated Parmigiano-Reggiano, plus extra for serving
- Coarsely ground black pepper
- Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
- Meanwhile, combine 3 tablespoons of the oil and the prosciutto in another large pot and cook over medium-high heat, stirring occasionally, until the prosciutto has rendered some of its fat and is golden brown, about 5 minutes. Remove from the heat and stir in the peas.
- Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup fo the pasta water.
- WHisk the eggs together in a medium bowl to break them up, then whisk in the remaining 3 tablespoons oil and 1/4 cup of the reserved pasta water.
- Add the pasta to the prosciutto and peas and stir and toss over medium heat to mix well. Add the egg mixture, remove from the heat, and stir and toss vigorously to slightly cook the eggs (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the Parmigano, season with pepper, and serve immediately, with additional grated cheese on the side.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.
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