HOMEMADE PAPPERDELLE & SWORDFISH

I WAS ABLE TO SHOP AT MY FAVORITE SUPERMARKET THIS WEEK: WEGMAN'S. I WANTED TO MAKE A FRESH PAPPERDELLE PASTA, AND I USED SHITAKE AND BABY BELLO MUSHROOMS FOR A MORE COMPLETE DISH. I SAUTEED THESE MUSHROOMS UNTIL THEY WERE CRISPY,  AND ADDED SOME SALT AND CRUSHED RED PEPPER TO TOP IT OFF. RIGHT BEFORE PLATING, I FINISHED IT OFF WITH SOME GRATED PARMIGIANO REGGIANO. 

JASON IS A BIG FAN OF MY SWORDFISH SO I KEPT IT SIMPLE WITH A TOMATO BRUSCHETTA. BUT, OF COURSE, THE DISH STILL HAD A TWIST. I ADDED SOME CANELLINI BEANS AND CHOPPED MIXED OLIVES FOR A SALTY BITE. 

I LIGHTLY SEASONED MY SWORDFISH WITH SALT, PEPPER AND HERBS. I GRILLED THE FILLETS ON MY GRILL PAN UNTIL IT WAS COOKED THROUGH. I USED SOME OF THE BRUSCHETTA UNDER THE FISH TO GIVE SOME HEIGHT TO THE PRESENTATION.

ENJOY.

FLOURING MY PASTA SHEET BEFORE CUTTING

PAPPERDELLE DRYING

PAPPERDELLE WITH MUSHROOMS AND PARMIGIANO REGGIANO

PAPPERDELLE WITH SWORDFISH 

DINNERS, CHIPOTLE CANDIED BACON, AND PIZZAS

I DEFINITELY HAD SOME FUN WITH THIS POST. I RECENTLY INVESTED IN A SMALL COUNTERTOP FRYER AND DECIDED TO START OFF BY MAKING SOME HOMEMADE POTATO CHIPS, BOTH REGULAR AND SWEET POTATO. THE CHIPS WERE A SIDE DISH TO THIN STRIP STEAKS TOPPED WITH MUSHROOMS AND ZUCCHINI IN SOME BALSAMIC VINEGAR. 

THIS POST ALSO INCLUDES ANOTHER DINNER WITH HOMEMADE PASTA (USING "00" ITALIAN FLOUR) AND CHICKEN NAPOLEAN. ALSO ENJOY THE VARIETY OF PIZZAS AND CHEESE PLATE. 

POTATO CHIPS

STRIP STEAK TOPPED WITH MUSHROOM & ZUCCHINI AND A SIDE OF MIXED CHIPS.

JALAPENO CRUST, PROSCIUTTO, OVEN ROASTED TOMATOES AND BALSAMIC GLAZE. 

A GLIMPSE OF THE WORK STATION

ARTICHOKES, CIPPOLINI BALSAMIC ONIONS & BASLSAMIC GLAZE

ANOTHER LOOK

PESTO CRUST WITH OVEN ROASTED TOMATOES, ARTICHOKES, TRUFFLE SEA SALT & ROBILA BOSINO CHEESE.

JALAPENO CRUST BEING FINISHED WITH TRUFFLE HONEY

CANDIED CHIPOTLE BACON BEFORE 

CANDIED CHIPOTLE BACON AFTER

STOVE TOP

HOMEMADE LINGUINE TOSSED IN AN ENGLISH BUTTER AND SAGE SAUCE

CHICKEN NAPOLEON LAYERED WITH CHERRY TOMATOES, SHAVED RED ONIONS, MUSHROOMS & ZUCCHINI AND ROQUEFORT CHEESE. TO THE LEFT IS THE PASTA COVERED IN PROSCIUTTO (I WAS INSPIRED BY AN ITALIAN PROSCIUTTO COOKBOOK)

OVEN ROASTED TOMATO CRUST TOPPED WITH PROSCIUTTO, CIPOLLINI ONIONS, TRUFFLE SEA SALT & BALSAMIC GLAZE

MINI TOASTS WITH ROBIOLA BOSINO CHEESE AND SUNDRIED TOMATO TAPENADE INFUSED WITH TRUFFLES.  GRANA PADANO WITH BALSAMIC, HOT SOPPRESSATA, CACIO DI BOSCO TRUFFLE PECORINO, BEEMSTER CLASSIC(18 MONTHS), MUSTARD SEED, WASABI AND RAW MILK MANCHEGO WITH TRUFFLE HONEY. 

PRE OVEN

FINISHED PIE. JALAPENO CRUST, CHERRY TOMATOES, ZUCCHINI, OVEN ROASTED TOMATOES AND TRUFFLE SEA SALT. 

ZUCCHINI, CHERRY TOMATOES, HOT SOPRESSATA

I WANT TO THANK EVERYONE WHO HAS CHECKED OUT MY BLOG. I HAVE NOT BEEN IN THE KITCHEN TOO MUCH LATELY BUT THIS IS FROM THE PAST FEW WEEKS. ENJOY

HOMEMADE LINGUINE

HOMEMADE LINGUINE WITH OVEN ROASTED HEIRLOOM CHERRY TOMATOES & SPICED SHRIMP 

BABY BRUSSEL SPROUTS A L'ANGLAISE TOPPED WITH SALTED PECANS

A LITTLE MORE MOLECULAR GASTRONOMY...

COCA-COLA CAVIAR

COCA-COLA CAVIAR

TRADITIONAL PIE

BALSAMIC GLAZE PIE