Seasoned to Taste

Nothing like seasonal eating! One of the standout dishes on our recent Roman Holiday was Pasta al Fiori di Zucca (Pasta with Zucchini Blossoms). It was simple and elegant. Wish I could have whipped out a sauté pan and a pasta pot and cooked dinner in Rome. No such luck!

But on our return home, zucchini was taking over our roof top garden - I was able to come with a fine copy of this fabulous dish. Now is the time to use your zucchini blossoms…..

(note: A wise old cook once shared that you should never eat a zucchini any bigger than Fidel Castro’s cigar!!)

Fettucine with Zucchini Blossoms and Prosciutto

Splash of olive oil
1 large yellow onion, thinly sliced
4-5 small zucchini, cut in coins
Kosher salt and freshly ground pepper
1 lb fettucine (homemade would be spectacular)
Pinch of saffron thread
3/4 cup chicken stock
Grated zest of one lemon
1-2 tbs fresh thyme leaves, chopped
12 (or so) zucchini blossoms (flower only) cleaned, stems removed, cut into thick ribbons
3 tbs unsalted butter
4 oz prosciutto, cut into thin strips
1 cup freshly grated Parmesan

Warm oil in large sauté pan. Add onion, zucchini coins, salt and pepper and sauté until tender and golden at the edges - 7-8 minutes

Bring large pot of liberally salted water to boil. Add the pasta and cook until al dente - 7-9 minutes. Drain, reserving a cup of the pasta water.

Add the saffron, stock, zest and thyme to the saute pan. Simmer for a few minutes.

Add the pasta to the sauté pan along with the zucchini blossom. Add the butter, proscuitto and 1/2 cup of the Parmesan. Add the reserved pasta water as needed - you probably won’t need all of it. Adjust seasonings.

Toss gently and plate in warmed pasta bowls - serve with remaining cheese.

Love the up close and personal that much of the world has with their food. In the mood for a piece of beef? Our waiter asked exactly what piece I would like. The discussion went on quite some time - dinner went on quite some time as well. A new best friend and a new food memory. At
Makkarun Restaurant, Split, Croatia

So I walked quite a ways to an ancient wind tower in old Dubai for one of my favorite drinks - a mint lemonade. It is all the sweeter as it is Ramadan and no food or liquids are allowed from sunrise to sundown. As a foreigner, You can find something at a hotel - if you are tucked out of sight. I sipped my lemonade in a cool and tiny room all by myself. Have I yet mentioned that it is beastly hot and humid outside? The place? The XVA Hotel in the bastikkiyah neighborhood. The recipe? HANDFULS of mint, fresh lemon juice, simple syrup and water - process in a blender and strain. Then process again with lots of ice. So refreshing and somehow even better shut in a room out of sight!!!

So everyone needs an easy fabulous and last minute dessert for summer. Mine is a Salted Caramel and Spanish Peanut Sundae with Homemade Marshmallow Fluff. This is a knock-off of one of my favorite sweet endings from The Restaurant in San Miguel de Allende Mexico. A trip to a well-stocked market will get you a carton of wonderful vanilla ice cream, some salted caramel topping and a can of Spanish peanuts. These flavors are a perfect trio - but at The Restaurant they add Marshmallow Fluff to the top. I never even knew I liked “fluff.” Tried buying some Marshmallow Fluff and it wasn’t wonderful -it’s fairly industrial.

I remember a chef friend telling me that everyone should try to make homemade marshmallows. I promptly filed that under “life is just too short! Until - I needed to perfect my Salted Caramel and Spanish Peanut Sundae.

The rest of the story??? Homemade Marshmallow Fluff is fabulous and easy to make - no comparison to the #$ #@% in the jar. It keeps, it freezes, it’s delicious.

Ingredients for Homemade Marshmallow Fluff are 3 egg whites, 2 cups light corn syrup, 1/2 tsp alt, 2 cups powdered sugar and 1 tablespoon vanilla extract. In your KitchenAid - beat whites, corn syrup, salt on high for 10 minutes. (You can do this with a hand mixer - just be patient). Add in powdered sugar and beat on low speed until combined. Beat in vanilla. This makes a lot - Keeps in fridge for a week - just stir before using, Or freeze, thaw and again stir before using. I am in love with this flavor palate - and haven’t ventured further. I imagine there ares all sorts of wonderful things we can do with the Marshmallow Fluff - what do you think??

Garlic matchstick fries on tornado watch in Oklahoma City. Would love to bring home some of this rain and fabulous greenery home to California...

I have always said that Fresno's culinary treasures shine in the little off the beaten track eateries. Love this article as it points to exactly that. And there is nothing that I love more than an authentically wonderful taco. I have long been a fan of both Don Pepe's and La Elegante - both are called out by this article in this national publication - Saveur. Headed off to their other choice as soon as I can - El Mercado Super. Try it and let me know what you think

On the California Taco Trail | SAVEUR Historic, gritty, tortilla-packed Highway 99, is home to some of the country's best taqueria's serving up the Golden State's most mouthwatering tacos.

Had a great time on Sunday with the extended Gallagher family - a late Christmas present - a private hands-on cooking class for six. The topic was delicious Italian food and plenty of it. Gang cooking is a great way to bond - lots of chopping, stirring, sautéing served with a liberal measure of laughter and wine. Couldn’t resist using our fabulous local strawberries in one of my favorite Spring desserts Warm Strawberries in Cabernet Sauvignon with Black Pepper served over vanilla ice cream. It is so wonderful that I thought I had better share it with you. Let me know what you think!

Mindy was a rock star!!! She is so very creative and taught a fabulous class. Students left on a Sugar High!! Full of wonderful ideas for the Easter holidays and beyond.....

Honored to make a guest appearance Tuesday evening at one of Seasoned to Taste's cooking classes with Chef Wendy Carroll. Here's a sampling of a few of the desserts that each attendee was able to indulge in. Thank you again Wendy Carroll of Seasoned to Taste; Ella of lollicakes by ella for the bunny ear mold; Kim of Cake Pop Stands by KC Bakes for the great stands and Alexandra of Pink Poppy Pastries and Pops for the edible images.

Have any last minute Christmas shopping to do?? I have added three more classes to my line-up for the Winter-Spring 2015 Series. Doing repeats as the classes sold out within the day. I have added additional classes for This Little Piggy Went to Market (Feb 24), The Go-To File (April 28) and Just Stuff It (May 26). Have Gift Certificates and can email them to you faster than Santa can get down the chimney. Perfect gift for that foodie on your list..... Just click on www.seasonedtotaste.com and go to classes for the complete description and shipping cart.

Home

"It's not Thanksgiving if you don't have _____."

What a pleasure to announce the Fall/Winter 2014 Series of Cooking Classes from Seasoned to Taste. This marks our eighth year and our sixteenth series of classes. That’s a lot of delicious food and wonderful recipes - as well as many new friends and food adventures along the way. Thank you for your support.

I love each and every new series – and this one is no exception. Guest Chef Fabian of Bella Pasta Ristorante brings high energy to the kitchen - with In an Italian Kitchen - along with his deliciously accessible recipes. Great sides, holiday hors d’oeuvres and decadent steakhouse fare round out the series. A note to returning students: a couple of the recipes have been taught in past classes (in Simply Stellar Sides and Steakhouse Favorites).

Please visit my website to read more about the classes and sign-up: http://seasonedtotaste.com/styled/page3.html

Look forward to seeing you soon.