Fresh Ravioli
iPhone shots at Groceria Italiana this morning.
I’ll go back another time with my camera and maybe capture two more People at Work for my series. Carol and Adrienne (sp?) These women were working hard to make all of these beautiful ravioli in short order. So many choices of fillings.
And yes, I bought a dozen of the fresh ravioli, they boxed them for me right there. I poured sauce over them and baked (covered w foil) for 40 minutes.
A salad on the side and we had a hearty dinner on a day cool enough to fire up the oven. Delicious.
Drying in the freezer before being boxed
Watching the two women prepare the ravioli this morning made me think of Chicago John of Bartolini Kitchens blog and his family stories about how his mother and his dear aunt, Zia, would get up at five to make fresh ravioli for holiday dinners. Click the blue link for his post.
Homegrown Chives Garnish Pierogies Supper
While the men loaded up the chairs, Suzanne gave me a tour of her garden and shared some chives. She said you can eat the blossom!
After we pulled away from our friends’ house,(where we’d gone to borrow folding chairs) Steve and I needed something to eat.
We drove down the hill to the Bryant Street Market, and found homemade Pierogies in a ziploc bag in their freezer.
I sautéed plenty of sliced Vidalia onions in butter, too.
Added the snipped fresh chives garnish which complemented the potato and cheese filled pierogies.
A Pie Map, Not a Pie Chart
This is an honest to goodness pie map !
My two friends flew in to visit me in Pittsburgh. Earlier today we visited the Frick Mansion, Clayton.
Discussing dinner options, Steve suggested Grant Bar and Lounge in Millvale.
This map shows where all the pie eating people hail from and because Kristin ordered a coconut cream pie to go, she and Linda got a pushpin to stick on the Grant Bar and Lounge Pie Lovers map- their cities are Gainesville and Boston. (We got a tapioca to go, too) and there are some pickled beets in the take away container.
Kristin and Linda are nurse midwives I met in Fort Knox, Kentucky in 1975 and Linda on right delivered my son Mark, 40 years ago this month!
Portuguese Orange-Olive Oil Cake
Did some research for a Portuguese dessert and this cake came up in two places. Recipe for Orange-Olive Oil Cake.
I went across the Allegheny to Labriola’s and bought a new Zoe Olive Oil as recommended in the recipe. Fresh eggs. And five navel oranges were five dollars at Whole You-Know.
Zested three oranges and squeezed four to get 1 1/2 c of juice.
Used a tube pan as I did not have a light colored bundt pan. Baked it 1 1/4 hours.
Make it at least a day before serving. I did.
Will let you know what the verdict is after Friday night dessert. I usually don’t make a new recipe to share, untested.
I put it on a glass cake stand after it cooled.
One Potato, Two Potato, Three Potato, Four
Some circles.
All piled up in the produce section.
There were other shapes besides Circle, too.
Do you like yours baked, boiled or mashed? Or sweet ones, instead?
So Bad but Sooo Good
Working on photos, getting bleary eyed and thinking about finishing up for the night – and Steve brought home Sea Salt and Caramel ice cream from WF. Uh-oh!
And then to top it off- he comes upstairs with a sweet foamy combo-
A Dr. Better float
But hey, no preservatives-
And No caffeine –
(what happened to the I before e, except after c rule?)
Not quite ready to pull an all-nighter, though.
After sharing the recipe with friends, I finally made it myself
My friend Joanne’s guest blog of the Nine Minute Pasta was well received. I’d read the article about the backstory for the Nine Minute Pasta recipe here The recipe was originally developed by Nora Singly . You may have an abundance of tomatoes. Here’s my report.
J mentioned a bit of gumminess at the end and threw in a 1/4 cup of wine. She said she’d make it again.
Since I’d sent the recipe out to many friends, (figuring I’d missed it when it went viral a few years ago so perhaps they’d missed it too), I decided to fire up the stove and make it myself. Plus, I had all those delicious cherry tomatoes from the East Liberty Farmers Market. Steve brought up a linguine that had a 9 minutes cooking time on the box. Yes, you do have to mind the pasta so it doesn’t become a solid block, separate the strands. I used a knife.
The only thing I changed from the original recipe was to let the covered pan sit for two additional minutes (with the burner off). Next time I’d add a few MORE cherry tomatoes. The cutting them in half was the only time consuming part of the effort. I actually weighed the tomatoes to follow the recipe. The fresh garlic from my brother in Okanogan WA and the fresh basil really added to the taste. Going to try a brown rice pasta version and adjust cooking time and liquid if necessary.
Inspired to Test the Nine Minute Pasta Recipe
A week ago I posted the Marian Burros Plum Torte recipe posted by Jjbegonia and my friend Roberta baked it and sent a couple of photos. I didn’t post the following pasta recipe but sent it to a few friends.
I read this article via Business Insider Via link to http://www.slate.com/blogs/browbeat/2015/08/27/one_pan_9_minute_pasta_recipe_from_martha_stewart_living_the_backstory_and.html?wpsrc=sh_all_mob_em_top
I missed the Nine Minute Pasta recipe in Martha Stewart Living 2013 the first time around the Internet but read the above story and was intrigued.
Without making it myself, I shared it with friends I knew would enjoy reading or cooking it. Give it a test.
My friend Joanne in Florida got my email and actually got all the ingredients and not only made it, but documented it with photos.
Here’s her report- thanks J
Hi Ruth – thanks again for the recipe. I tried it last night and here are a few pictures. So easy. My pan wasn’t big enough for the pasta to lay flat so I broke the linguine in half. You do indeed have to keep hovering over it and stir while it’s cooking so that you don’t end up with a lump of linguine. When it was finished (exactly 9 minutes!), it felt a little gummy so I threw in 1/4 cup of wine and that did the trick – I guess you could also perhaps toss with a little more olive oil instead of the wine. It tasted great and I will surely make it again!
JB
Here is the link to the recipe itself
Why were these people waiting in line? Had to GOOGLE to find out
Drove over the 16th Street Bridge Saturday evening, as I returned to the city from Ohio.
As I sat at the red light at the end of the bridge I saw this line. That’s a lot of people in line, I thought.
Camera was right there on the passenger seat and the light was red.
Forgot about the photo until tonight (Monday) and then googled 16th Street and Penn Avenue restaurant.
I found out why they’re all waiting in line.
Figured it was a restaurant not a concert as the music venue is on the opposite side of the street.
Yep.
Gaucho Parilla Argentina. a Wood-Fired Grill. 1601 Penn Avenue.
Not sure when they opened but seems everyone else already knew!
P.s. August 27, 2015 An article about The restaurant in the Pittsburgh Post-Gazette today Gaucho
Recent Comments