Crazy for Cauliflower

Cauliflower seems to be all the rage and is incredibly versatile.  Most recently I have seen it used as a substitute for pizza crust, fried rice and mashed potatoes!

Kudos to all those health conscious people out there, however, we are not so healthy so will add pasta and cheese to this yummy dish!

This recipe came from one of my inspirations for food, home and marriage..... The fabulous Ina Garten!  I just love how she loves her Jeffrey.

Enjoy your life and all those wonderful people in it.

  • The Shopping List

    3/4 pound medium shells
    Olive oil
    1 large head of cauliflower, cut into small florets
    3 tablespoons of chopped fresh sage leaves
    2 tablespoons capers, drained
    1 tablespoon minced garlic (3 cloves)
    1/2 teaspoon grated lemon zest
    1/4 teaspoon crushed red pepper flakes
    2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind)
    1 cup (8 ounces) fresh ricotta
    1/2 cup panko (Japanese bread flakes)
    6 tablespoons freshly grated Italian Pecorino cheese
    2 tablespoons minced fresh parsley leaves

  • The Method

    While the pasta cooks heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.

    Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

Carbonara and The CROWN

Spent the morning shopping and the afternoon indulging in The new series The Crown served along with a large plate of Creamy Carbonara.

History of Spaghetti Carbonara

A typical Roman dish, the name is said to come from a dish made in the Apennine mountains of the Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use penne rather than spaghetti because it is easier to toss with the eggs and cheese.

History of The Crown (mini series)
The Crown focuses on Queen Elizabeth II as a 25-year-old newlywed faced with the daunting prospect of leading the world's most famous monarchy while forging a relationship with legendary Prime Minister, Sir Winston Churchill. The British Empire is in decline, the political world is in disarray, and a young woman takes the throne....a new era is dawning. Peter Morgan's masterfully researched scripts reveal the Queen's private journey behind the public facade with daring frankness. Prepare to be welcomed into the coveted world of power and privilege and behind locked doors in Westminster and Buckingham Palace....the leaders of an empire await.
  • The Goods

    9 slices of thick cut bacon
    3 Cipollini Onions
    3/4 cup of Parmesan and 1 cup of Romano Cheese
    1 cup of Green Peas
    1 Box of Spaghetti
    3 Eggs

  • The Bite

    Brown the bacon until crispy, add the onions and cook until tender, then add the peas.

    Once your pasta is cooked al dente add all the ingredients and lastly stir in the beaten eggs, then serve!

  • The Jewel

    Nothing beats a steamy plate of this heavenly goodness.

    Don't be afraid of using raw eggs just go for it and you will see that the results are amazing!

Lard Have Mercy!

Do you know your PIG anatomy? This evening we are turning our little piggie pork chops into a delicious pressure cooker, steamed dish.  

Where is the chop from ?  A pork chop is a cut taken perpendicularly to the spine of the animal and usually contains a rib or part of a vertebra, served as an individual portion.

All you need is a pressure cooker, brown your meat, cook your veg then combine everything in the pot and let it go for 45 mins.


  • The Main Event...

    Seared pork chops
    Canned and diced tomatoes and sauce
    Red Wine
    Salt & Pepper

  • The Side Kick...

    For fall think roasted butternut squash with wild rice.

    Roast your squash at 400 degrees with olive oil, salt and pepper for 45 mins.

    Cut into cubes and mix with your wild rice. Packaged rice is totally acceptable!

Shelling It Out!

1 tablespoon olive oil
2 cups butternut squash, diced
1 teaspoon salt
3 garlic cloves, minced
1 pound ground turkey sausage
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 cups spinach
1 teaspoon salt
15 ounces ricotta cheese
1 egg
¼ cup parmesan cheese
Salt, to taste
Pepper, to taste

1. Heat olive oil in a large pan.
2. Add the butternut squash and salt, and sauté for a few minutes. Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
3. Add in spinach and salt until the spinach is wilted.
4. In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
5. Add the cooked squash mixture into the bowl. Mix until evenly blended.
6. Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
7. Heat butter in a medium pan. Once melted, add in flour.
8. Cook the flour until it turns light brown.
9. Add milk to the pan and stir continuously until the sauce thickens. 
10. Add a pinch of salt and pepper.
11. In a casserole dish, sheet the sauce on the bottom.
12. Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
13. Bake at 400°F/ 200°C covered for 30 minutes.
14. Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
15. Garnish with parsley and enjoy!