I made my first Lemon-Artichoke Pesto several years ago and was not happy with the
Pasta with grilled Shrimp and Lemon-Artichoke-Pistachio Pesto
results. I shelved it, thinking I would come back and work on the recipe another day. Then one day I was grilling some shrimp for an appetizer and it just sounded like the perfect thing to baste the shrimp with. It was! And this time it came out spectacular on the first try. I guess I’ve learned a few things over the years.
This time around I am doing this with pasta and shrimp. But it also makes a fabulous appetizer by simply brushing grilled shrimp skewers with the sauce after grilling.
You will have leftover pesto when you are done. It freezes well. You might even consider making a double batch and freeze what you don’t use in small containers for quick and easy dinners.
Orecchietti with Grilled Cherry Tomato Sauce and Chicken Italian Sausage
It has been a long time since I have posted any new recipes on the blog. On April 1st, we lost our 26 year old daughter, just two days after I posted my article “The Journey to a Thankful Heart”. Needless to say it turned our life upside down. But I still love to cook and share my passion for food, so here is a delightful recipe I created for you.
We’ve had a beautiful September here in Seattle and I’ve got a tomato plant loaded down with sweet cherry tomatoes. So what to cook with them? They are great in pasta, especially if you roast or grill them in advance. This could easily be a vegetarian pasta but we chose to make it with a good Chicken Italian Sausage. It was very simple yet so delicious! I love cooking from the garden.
Click here, or on the photo above for the recipe
Today I am posting the second article in a series I am writing on food, cooking, and the table. This second article is a deeply personal one. I hope that you will enjoy it, and that it will help you in your own journey to a thankful heart.
Link to Article
This delicious pasta was created by my wife Rhonda. It was based upon a Tuna Puttanesca recipe, but since she was not in the mood for a tomato sauce, she used extra virgin oilve oil, with a fresh tomato added for just a little of that character. This version is made with canned tuna. You could replace that with fresh if you’d like. This is a quick and easy recipe which would be perfect for a weeknight dinner. It’s also a really easy recipe to cut in half if it’s just the two of you.
Roasted Medjool Dates with Mascarpone, Gorgonzola, Pancetta, and toasted Pecans
Looking for a simple and elegant, yet very tasty appetizer? If so, I’ve got one for you. I made these for a recent party at some friends house and they were a hit! I would envision these being served in Sicily where dates are common.
Click here for recipe
Frankie in the vineyard
Today I am beginning a series of articles on food, cooking, and the table. My outlook on these things may seem unique to some of you. My own perspective has changed much over the years. My attitudes have been honed by life, by cooking, by gardening, by travel, by the view of others who love food, and maybe even by the One who created it all.
If you might indulge me a bit, I’d like to begin with two short stories. The first took place see more…
- My wife Rhonda checking out the fruit
Are you looking for a creative, delicious dessert recipe for the holidays? Here is a recipe from my cook book which I think you might enjoy!
- Italian Panforte
Panforte is a traditional Italian dessert–really more of a gooey confectionary–originating from the ancient city of Siena many centuries ago, but now popular all over Italy. Though sometimes called an Italian fruitcake, it shares little resemblance to the version of fruit cake so many of you despise. Panforte’s main ingredients are honey, sugar, almonds, hazelnuts, candied citrus peel. Some versions have dried fruits. It also has many of the spices you would find in a traditional spice cake. I made this for the holidays. Its so rich that its hard to eat a lot at once, but I couldn’t keep from snacking on it several times per day.
A fun option is to make a number of mini Panforte to give away as gifts. Top do so, double the recipe and cook in a 9×13 baking pan. Then using an oiled circular cutter, cut into mini Panforte’s. Wrap each in wax paper and tie with colored string. You then have all the yummy leftover scraps to eat yourself. Buon appetito!