I am freezing. We’ve got the heat turned up to 73 F, I’m wearing sweatpants, a sweatshirt, and socks (not to mention I’m bundled under a heavy comforter), and I’m still freezing. The only thing that can warm me up is a mug full of thick, rich hot chocolate… or this soup.
Well, any soup will do, but this happens to be the one I have heating up on the stove.
I’ve been on a slight healthy kick again. It has nothing to do with wanting to count calories and everything to do with attempting to fit back into my pre-pregnancy jeans. The leftover bag of Halloween candy isn’t helping. (I should probably just eat it all in one sitting so it’s out of the house, right?) This soup is loaded with veggies. And veggies are good for us. Carrots, spinach, squash, tomatoes, and…. pancetta. Okay, so that last one is neither a veggie nor healthy, but man does it turn this soup into something special!
Continue reading Winter Minestrone
I seriously could not wait to share this recipe with you. It is fantastic. Amazing, even. Perhaps the greatest dish I’ve made this year. (True story: as soon as I took my first bite, I emailed John to inform him of this.)
Pasta with peas and mint is a classic combination. I’m not sure why it took me so long to give these flavors a chance, but if you’re in the market for something new and exciting, make. this. pasta.
Speaking of markets, that’s where the inspiration for this pasta came from. There’s an adorable Italian market right down the street from us (Tarry Market – owned by Mario Batali and Joe Bastianich). Last weekend, John and I were walking around picking up a few goodies (black olive tapenade and, more importantly, homemade gelato) when I spotted fresh English peas. I only ever see these a few times a year, so I knew I’d have to act fast if I wanted to cook with them.
As soon as I got home, I planned out our menu, then went back a few days later to pick them up. Gone were the fresh peas that were already shelled, but I was able to pick up some fresh pea pods to shell myself. Also on the grocery list were pancetta, pasta, some sort of Italian cheese, and lots of fresh mint.
My mouth is watering just thinking about this. Continue reading Garganelli with Pancetta, Peas, and Mint
Here’s the thing about rolled or stuffed chicken: I generally don’t like it. It’s either too heavy (the ratio of cheese or filling to chicken is off) or the chicken dries out. Either way, I’m more likely to add a beautiful sauce or side dish to my chicken than to stuff it.
This chicken might be the only exception. By stuffing the chicken with mascarpone, I can pretty much guarantee that once the cheese melts, the chicken will be left with a beautiful sauce (flavored by the additional ingredients in the filling — pancetta and scallions!) and that the chicken will be moist throughout.
I realize this is all very confusing without pictures, so let’s take look.
Continue reading Bruschetta Chicken with Mascarpone, Pancetta, and Scallions
Pardon me while I pat myself on the back for this one.
Roasted butternut squash and onions, crispy pancetta, fresh sage, and risotto. That, my friends, is how you welcome fall. Continue reading Butternut Squash Risotto with Onion and Pancetta