I made this dish last week and I think it will go into regular rotation.  It was super easy and I served it with a grilled chicken sausage (also super easy) for a filling and quick weeknight meal.  I would recommend this dish as a side or add some more vegetables and eat it as a main dish!

Baked Polenta with Mushrooms and Goat Cheese

• 1 tube of polenta (on supermarket shelves, not in refrigerator)
• 1 jar marinara sauce
• 8 oz sliced mushrooms
• 1/2 yellow onion, diced
• 1 cup goat cheese
• Fresh basil
• Salt and pepper
• Olive oil

1. Preheat oven to 350 degrees. Spray a large baking dish with Pam or olive oil spray.

2. In a medium pan heat olive oil.  Saute onions until translucent.  Add mushrooms and cook just a few minutes, seasoning with salt and pepper, garlic powder, and fresh basil.

3. Slice polenta in 1/4” pieces and place in a layer in the bottom of the pan.  Top with mushrooms and marinara sauce.  Crumble goat cheese on top.

4. Cover and bake for 30 minutes.  Uncover and cook 15 minutes longer, until cheese melts and mushrooms are tender.  Enjoy!

The melted goat cheese on top of the marinara reminded me of this great baked goat cheese dish at a tapas restaurant my friends and I loved in college.  This dish can be spiced up any way you like to make it your own— try adding different herbs, gorgonzola cheese, sausage, or spinach to the mix.  Enjoy!

Slip is joining me in the 27 club on Wednesday, and tonight we had an early birthday dinner for him at his parent’s house. His mom, a wonderful Italian cook, prepared the most delicious yet simple dinner for us (my goal in life is to cook that way).

We feasted on a fresh arugula salad with grapes and walnuts, rosemary focaccia bread with an olive oil dip with top shelf olive oil from our trip to DiBruno Bros., crab stuffed ravioli with homemade tomato sauce, and stuffed mushrooms, filled with sausage, pine nuts, and raisins (SO good).

For dessert…

The most beautiful angel food cake. I love angel food cake because it is so light and fluffy. And it was topped with some chocolate glaze (thank you, Duncan Hines) and fresh strawberries. Yum!

What a perfectly delightful dinner, prelude to Slip’s birthday, and start to the week to come.

Have a ton of summer tomatoes on hand? This recipe is a great way to use up at least a few of them, and a very delicious Meatless Monday dish. I used some breadcrumbs (as suggested) but I think this would be great with orzo, brown rice, couscous or barley, as well. I served these up with a side or herb roasted potatoes and string beans with garlic and walnuts— a very yummy and vegetable filled dinner!

Herb and Cheese Stuffed Tomatoes

Adapted from The Fresh Fridge 

(Serves 3)

• 3 Large Tomatoes
• 1/2 Tbsp Fresh Thyme
• 1 Tsp Dried Oregano
• 1 Tsp Dried Basil
• 2 Garlic Cloves, Minced
• 1/4 Cup Bread Crumbs
• 1/4 Cup Low-fat Mozarella Cheese
• 1/4 Cup Shredded Parmesan Cheese
• Kosher salt and pepper, to taste
• 1/2-1 Tbsp Olive Oil

1. Preheat oven to 375 degrees.

2. Scoop out the inside of the tomatoes using a melon baller, placing pulp into a mixing bowl. Be sure to leave a thick enough wall of the tomato intact, at least 1/4”.

3. Add herbs, garlic, bread crumbs, cheeses, and olive oil to bowl with the tomato pulp and mix. (If you have fresh basil or parsley on hand, throw those in!)

4. Stuff tomatoes with cheese mixture and place in baking dish so they are standing upright. Top with a sprinkle of Parmesan and fresh black pepper. Bake for 18-22 minutes, until tops are browned and cheese is melted. Enjoy!

Friday night led me to a quick stopover in NYC which included a trek to Eataly, Mario Batali’s famed restaurant/marketplace, which attracts not only tourists but New Yorkers as well. To create a dining experience which even pushes actual New Yorkers to brave tourists really says something about Eataly.

Eataly is not quite a restaurant, but a gourmet shopping and dining experience. Wandering through the gigantic Italian paradise, one can browse Alessi dining utensils, or a range of fresh gourmet mushrooms, while stopping a moment to order and munch on some cannoli. The mixture of marketplace and restaurant is brilliant, and the variety of Italian delicacies abounds. The market is also a bright idea because you are unlikely to dine at Eataly without somewhat of a wait— so while you wait, shop!

It appeared to me that a lot of the fresh produce had reasonable prices, even for New York standards. Some of the imported Italian goods were pricier, as expected. I learned from Jessie that should you purchase some produce at Eataly, you can have it prepared to your liking while you dine. “Can I have these zucchini julienned?” “Oh, Bella, of course!” Perfection.

The dining areas are divided by cuisine type— you can eat at the likes of Verdura, Pesce, Gelateria, or Pizza and Pasta, and that’s exactly what you get.

For dinner we ate at Pizza and Pasta. I shared some Pinot Grigio and anitpasto with friends, to start. We also devoured a classic Margherita pizza— the crust was thin, perfectly crisp, and just the tiniest bit sweet. 

For dinner we all ordered pasta. If you can have a love affair with food, this is what I did. I ordered what is probably the simplest thing on the menu, and a staple of Italian cooking, Spaghettone Cacio e Pepe. 

This literally translates to spaghetti with cheese and black pepper. I had seen Batali prepare this once on a cooking show and decided to keep it simple— after all, the most basic food, when cooked perfectly, is the best. This was DIVINE. It is something I might dare to make at a home, but may only savor in fine Italian restaurants. I ate it slowly, bite after bite, savoring each one. Cacio e pepe— you made my dining experience at Eataly heavenly!

My suggestion— if you are in NYC and near Eataly territory, at least walk around and check it out. I bet you’ll find something delicioso!

Last week I was in NYC for a hot second (less than 24 hours!), but I had the opportunity to order some delicious lunch from Bella Blu on the Upper East Side. If you live on the East Side— or you’re just in the mood for some super yummy and interesting Italian food, I would definitely recommend this place! Besides the charm that accompanies what seemed like an all Italian staff (“Mil grazie, Bella!” as I departed, swoon), everything I tasted was delectable.

We started with my cousin’s new favorite salad in the whole entire world— an antipasti of sauteed artichokes on a bed of mache, pistachio nuts, and topped with thinly sliced Parmesan cheese that just melts in your mouth and on the salad. Incredible.

Next was an antipasti of buffalo mozarella, tomatoes, basil, and roasted peppers. Always a fan favorite.

The main course? A thin crispy pizza topped with tomato, mozarella, mushrooms, olives, artichokes and Prosciutto. I absolutely loved this— an amazing pairing of salty ingredients with the slightly sweet tomato sauce, and the perfect amount of sauce.

We ordered takeout but I picked up so I still got to experience the friendly staff. Eat in or out, the food is divine, wonderful Italian, so you can’t go wrong. And honestly there were so many pizzas and pastas I wanted to try, I might go back next time I’m in NYC! Mangia!

A few nights ago I was seriously craving some pasta carbonara, traditionally known as Italian coal miner’s food, because it is so simple and hearty. We didn’t have any bacon in the house, one of the key four ingredients (bacon or guanicale, eggs, cheese, and black pepper), but with everything else on hand decided to make it my own way. We’re moving in a few days after all, I’ll buy bacon for the new place! Meanwhile, this pasta really did taste like carbonara to me, just a little less smoky. I loved it, and I’d definitely make it again!

Here’s what you’ll need for Pasta Carbonara, done my way:

• 1/2 lb. spaghetti (or pasta of your choice), cooked al dente
• 1-2 tbsp. olive oil
• 3-5 garlic cloves, minced
• 1/2 medium onion, diced
• 1/2 bell pepper, diced
• 1 can of diced tomatoes, drained
• 3 eggs
• Up to 1/4 cup heavy cream
• Fresh ground black pepper
• 1-2 green onions
• Parmesan reggiano or pecorino romano for garnish

To start, boil some salted water and cook pasta until al dente. While water is boiling heat olive oil over medium heat in a skillet. Cook garlic until soft and fragrant, about 2 minutes. Add onions and pepper and cook another 3-5 minutes, until soft.

Add tomatoes to the pan and season with salt and pepper. In a small bowl whisk the eggs and heavy cream together. As soon as pasta is done cooking add it to the pan with the vegetable mixture. Immediately add egg mixture and begin to toss to coat.

In traditional carbonara chefs remove the pan from the heat, so that the eggs are cooked only by the heat of the pasta. That is totally fine— but I chose to keep my pan over a low heat setting for about 90 seconds while I tossed everything. You can also add cheese directly to the egg mixture for a more traditional dish.

Season generously with black pepper. Chop only the top green parts of the green onions and continue to toss.

Serve in pasta bowls and garnish with a few more green onions and pepper…

And of course some more Parmesan cheese!

I fully acknowledge that this is not traditional carbonara, but I really loved it and it definitely hit the spot— truly filling comfort food on a cold night. The tomatoes did add a nice flavor that isn’t exchangeable for bacon, but if you’re vegetarian and like this dish, or even if you don’t have guanicale on hand, it is a nice substitution. Mangia!

Last Thursday night Slip and I became 2 of the luckiest people in Philadelphia as we received a last minute invite to a 6-course tasting dinner at Le Castagne in Rittenhouse. His aunt and uncle won the dinner at an auction, so we joined his parents and M and M in partaking in this visually striking and incredibly delicious dinner, paired with prosecco followed by 5 more glasses of wine.

The dinner was the epitome of gluttony, as we dined on small plates, fish, poultry, and beef, ending with a dessert, coffee, biscotti, and chocolate caramels. Let’s just say it wasn’t easy to do pilates on Friday morning (but it was well worth it). The service was superior, and getting to meet the Chef towards the end of the meal was a special treat— we got to give him our many compliments in person!

To start we had a Trio de Delizie: polenta encrusted sweetbreads with black garlic (R), Pistachio encrusted quail with white truffle honey (L), and deconstructed melon and prosciutto (center), paired with a glass of N.V. Prosecco (IlFagetto).

This was a really nice way to start the meal. I’ve never had sweetbreads before and I have to admit I was a little nervous. The fact that it was coated in polenta really helped me along, and the black garlic was incredible, but let’s just say I probably wouldn’t have sweetbreads again soon. The quail was my favorite— it was succulent, crisp, and the truffle honey added a great layer of flavor. I sopped of some more of the honey with a warm piece of bread. The prosciutto and melon was a nice, refreshing end to the course. The breadstick was unnecessary, but the prosciutto was crisped up and salty and the juice was not too sweet but just refreshing— just a simple, well-done dish.

Second course: asparagi arrostiti con uovo fritto, or Roasted asparagus with truffle vinaigrette, fried poached egg, shaved parmigiano cheese, and blistered grape tomatoes. Paired with a 2009 Verdicchio (Marchetti).

This was my second favorite dish of the night. As you might remember from my trip to Amada, I think asparagus, poached eggs, and truffle is the absolute perfect combination of foods. The fact that this egg was poached and fried amazed me; it is now a technique I’m dying to learn. And it was poached perfectly— I loved the runny yolk mixing with the truffle vinaigrette on my plate and joining the crisp outside of the egg in a single bite. The tomatoes were just a bonus. The white wine pairing was light, crisp, refreshing. I’m reconsidering— maybe this was my favorite dish of the night!

Up third: Filetto di branzino scottato in padella, or Filet of stripe bass, sauteed wild mushrooms, and english peas in a roasted garlic cream sauce, paired with a 2008 Pinot Nero (Lechthaler).

Fish? Cooked perfectly. Cream sauce? Somehow light, not too creamy, and just the right amount on the plate to flavor the fish without overwhelming it. And I just loved the peas. Most of the people at the table claimed this as a favorite.

Next on the table: Raviolo d’anatra e cipolla, or Duck confit and caramelized onion raviolo with truffle demi-glace and herbed goat cheese. Paired with a 2006 Valpolicella Classico Superiore (Caterina zardini).

Ok this dish, this fresh pasta filled with juicy duck confit and laying in a bed of truffle sauce— this dish was my favorite. The raviolo was gigantic, which left the edges more al dente, the middle part of the pasta cooked perfectly. The goat cheese was tasty but I didn’t like it paired with the pasta, so I ate it first. I don’t even know what else to say except just thinking of this dish makes me smile.

5th on the menu— Bistecca con insalata mediterranea, or charred NY strip steak over a Mediterranean freekah salad, grilled kumquat and herb oil. Paired with a 2008 Nero D’Avola (Altadonna).

This dish was just awesome. My steak was really rare, which I like, and juicy. The freekah salad was awesome and innovative— kind of like a toasted rice, but mixed with finely chopped veggies. And the kumquats added such a nice, robust citrus flavor to the plate. My only complaint? By the time we got to this one I was too full to eat it all!

Finally, we had dessert. Mousse al cioccolato, burro di arachidi, e banana zuccherata: Marshmallow and peanut butter mousse, chocolate mousse, and caramel-banana delight.

Slip’s absolute favorite bite of the night was that banana— caramelized, sweet, crisp on the top. The shortbread style cookie paired with it was indeed a delight. I didn’t love the marshmallow, mostly because it just tasted like what it was and not very interesting to me, but the other two mousses were really tasty, not too sweet. And to cleanse my palate at the end, some sugared, frozen grapes. How brilliant is this pastry chef? Oh, and of course, what is any Italian restaurant without biscotti and cafe?

I thought this meal was just absolutely, incredibly indulgent, gluttonous, impeccably ordered and tasty. M and M are regulars at Le Castagne and after this amazing meal I definitely want to return, and I’d recommend you go as well! Apparently they have a great happy hour (why not?) and I am so ready for more of their pasta. I’m sure I’ll have a difficult time choosing between their gnocchis, bucatini, and pappardelle— I’ll need some Philly friends to come along with me!