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theFOODVERSE

Everybody eats, do it better. Know good food.

Pasta with Sausage, Chard, Mushroom, Beans in a Mascarpone Sauce

Recently, I took a trip to Bologna, Italy where they created bolognese sauce. All I had to eat were carbs, pasta, pizza, more pasta!

The bolognese there was the best, I came home and tried to recreate a traditionally 3-hour long sauce in a little over 30 minutes and called it “good enough.” This creamy mascarpone sauce has a much more forgiving recipe and I recommend eating the whole thing the night you make it, somehow it loses it’s magic when it spends the night in the fridge and become next-day leftovers.

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Sausage, chard, mushroom, beans, mascarpone. Boy, is that a mouthful. Of words. And ingredients. I suppose you could omit one if you wanted to, if I had to choose I would leave out the beans. No, the chard. Maybe the mushrooms? I can’t decide, they are all so good together and each serving a purpose to uplift the dish as one harmonious meal

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The sausage imparts is spicy, pork drippings which is crucial.

The chard adds a healthiness so you don’t feel so guilty eating three bowls of pasta.

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The mushrooms add body to the sausage and gives a different meatiness, a vegetable meatiness, if that makes sense. I don’t know, I love mushrooms. If this is not you, please do not feel obliged to cook them but I highly, highly recommend it.

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Frico Egg

This is another 2 Ingredient wonder.

It’s a cheese crusted egg. A frico is what happens when melted cheese crisps up kind of what happens to the crispy edges when you make a grilled cheese sandwich.

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The oil from the cheese will allow the egg to slide right off the pan so you don’t need to add any extra.

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Chocolate Banana Stuffed French Toast

If you guys keep up with the blog, you know that I recently made lobster rolls stuffed inside brioche for Sean’s birthday. This time I went the more traditional route and made the more well known sweet version.

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Oh yeah. This is the kind of breakfast people leave their house early in the morning and pay for.

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Stuffing Waffles

I’m not the genius that invented stuffing waffles but that does not stop me from taking so much pride in these creations.

If your family is anything like mine, you will not have any leftover stuffing the day after Thanksgiving. So do yourself a favor and do what I did, practice your stuffing skills and make a whole batch before the holiday. A whole batch to dedicate to these waffles.

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Look at the gravy pools! The best part about these waffles is how crispy they get. If you know me at all you know that texture always piques my interest and gets me more excited than any flavor profile. I actually made these waffles the day before and can attest to the fact that waffling the leftover stuffing will transform the stale bits into crispy goodness (yes, there is a huge difference!)

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Spinach Orzo Salad

This has got to be one of the best flavor payoffs for minimal ingredients and effort.

I was making spinach and orzo soup and made a little side dish with the leftover orzo.

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The soup was okay, but that’s not the star of this show. This orzo side dish, man, was so good! Don’t let the simplicity fool you, this is spectacularly pleasant to eat. You’ll understand when you try it, it doesn’t need one extra thing.

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Oh yeah, this baby right here. I took a picture of this as soon as I made it because I wasn’t planning on it to be so good. Took one bite, then went to grab the camera. Other add ons I’ve included since love at first bite that I highly recommend is a handful of arugula and cucumber, maybe a pinch of flake salt to make this more of a “salad.”

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Garlic Soy Soba Noodles

This was my I’m too lazy to cook, too lazy to go out and get food but hungry for something delicious – meal experiment that turned out so well I made it again the very next day. No it did not have anything to do with the fact that I didn’t go grocery shopping that night. Well, maybe I didn’t but I honestly didn’t mind! Not with my bowl of garlic soy soba.

The sauce tastes like Korean BBQ marinade and I like the pepperiness of the radishes to play with the sweet soy.

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Savory Lobster Stuffed Brioche

Last year for Valentine’s Day, instead of going out, I made lobster rolls as a romantic gesture because what says ‘I love you’ more than dressing down and eating sandwiches together?

This idea came to me as I was wandering up and down the bread aisle looking for those classic New England lobster roll buns. They basically look like the world’s shortest brioche loaf split in hotdog proportions. So drawing inspiration from my latest visit to IHOP, instead of cutting the whole loaf into slices I decided to make stuffed sandwiches! The more I thought about it, it became more and more apparent that this was a genius idea. It’s neatly packaged so it would prevent any of the lobster to spill out making it the ultimate handheld meal.

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Caprese Pasta

I recently took a trip to Europe and travelled from London to France to Germany to Switzerland, spending a day in each country and ending the trip with three seemingly long days in Rome. It was draining and surreal but I saw all the sights, expanded my bubble and took myself out of this little world that consisted of work and my apartment. We ended the trip by visiting Capri where the water blends into the sky and I was convinced was the birthplace of caprese. Looking to spend the rest of my euro at the airport, I bought a ton of chocolate and a jar of olive and sun-dried tomato tapenade whose ingredients I would guess consisted of something along the lines of this recipe.

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As soon as I got home, I immediately made myself a small tasting of the tapenade with thick pappardelle, sharp pecorino cheese and olives. The second time around, I made it with angel hair, fresh tomatoes and cubes of mozzarella. It wasn’t until just now with the help of wikipedia that I discovered that Caprese actually means “salad of capri” and I think I subliminally had this recipe brewing in my head to pair mozzarella and tomatoes with pasta the second I picked up the jar of tapenade in my last moments in Italy.

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Bleu Cheese Potatoes

This, to me, is the easiest way to whip up up some finger food for the game and it only takes two ingredients! I love any two ingredient dish but this one is just so classy.

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It’s not often that I see a recipe and I’m completely enthralled by the idea. I saw a picture of these potatoes as a side to some steak, the steak was forgettable but I could not stop thinking about these magical potatoes up until the very moment that I made them. But in all honesty, could you blame me? Cheese, potatoes, these are all good things.

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