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.
Tuna Pasta
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.
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.
Buon appetito!
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…
Sangiovese grapes
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!
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!
Do you still have some leftover turkey in the freezer? If so, this soup would be a great option for one of these cold December nights.
I wanted to do something a little different with my leftover turkey this year so I added it to a Lentil Soup. I used a half package of Confetti Lentils, which has a variety of lentil types; but you could use any lentils available. I also used a blend of spices which gave it a bit of a middle-eastern flavor. These spices are often used in Sicilian cooking, which has both middle-eastern and North African influences. This soup is very healthy and yet so delicious! Recipe link below.
Pasta with Pumpkin-Sausage Sauce
About a month ago I had the wonderful opportunity to be on King 5, New Day Northwest with Margaret Larson. I made Pasta with Pumpkin-Sausage Sauce.
It dawned on me that I’d never posted the link on my blog. So if you missed it, and would like to see it, here it is… http://www.king5.com/new-day-northwest/Frankie-in-the-Kitchen-133004848.html
