not your momma's manicotti

so here's what you need to know, this ain't yo' momma's manicotti.

while i am on the subject, i will lay it out now.. ask yourself, are you someone that has a favorite excuse?  you know, one that trumps all else.  these change over time.. from "i did my homework, but the dog ate it :( " to "i am going to mow the lawn as soon as i finish my science project".. and so on.  the school theme was a popular one for me growing up.

reason for lack of blogging in the past month.  "grad school is a b3@$t."  (momma's don't be fooled.)

while piling up my summer brain with research tasks, things, and an occasional night out (congrats Mr. and Mrs. Aaron Huey!), i have learned that i have been learning something in the past five years of my college career.  what did i learn?  well.. stuff.

stuff #1.. baking is a science, and more frequent attempts lead to more fluffy sweets and less flat things in the oven.  stuff #2.. learning how to handle situations with a landlord that lead to (a) happy gardens, (b) a swim-able pool, and (c) HVAC systems that work when it's 90+ degrees.

so yea, i'm feeling better about this being in school thing.  who said having faith in intuition is such a bad habit?

speaking of habits, listening to music, there's one.  hello arcade fire!  i'm taking the blame for this one.  my friends are generally great, double-outstanding people, but.. this cat coulda come out of the bag a little sooner don't you think?!  whew.  let's just say that Sprawl II blew my mind.  and it's a good thing that it did because tonight, i slaved perfecting the marinara in this manicotti.

enjoy responsibly,

the printer friendlier version

not your momma's manicotti
adapted from Giada
serves two, 60 minutes

marinara sauce: (makes just over 2 cups)
60 minutes

2 tbsp olive oil
4 clove garlic, diced
8 medium tomatoes
2 tbsp parsley, chopped
2 tbsp basil, chopped
2 tbsp oregano, chopped
1 bay leaf

start by blanching tomatoes in boiling water for about one minute, remove and dip in ice batch immediately.  cut shallow cross on bottom of tomato will ease peeling.  peel and seed tomatoes, then diced petitely and add to medium sized wok with olive oil and garlic heated over medium heat.

add remaining fresh or dried ingredients on medium heat for 10 minutes, then reduce to simmer for 30-40 minutes time.  sauce only gets better with time.

manicotti:
55 minutes

2 tbsp olive oil
1 lb zucchini and portabellas, sliced only moderately thin
salt and fresh ground black pepper
6 manicotti, about 1/2 pack
1/2 (15-oz) container whole-milk ricotta (you can make your own :)
1 1/2 c. mozzarella, shredded
1/2 c. parmesan, grated
2 tbsp parsley, chopped
2 clove garlic, diced
1 tbsp butter, cut into small cubes

start by preparing a baking sheet for manicotti to cool on, using a tablespoon of olive oil to 'grease'.  cook manicotti with boiling salted water until slightly soft, but still firm to the bite - approx 5 minutes.  drain and transfer pasta to baking sheet to cool.

combine ricotta, 1/2 to 1 cup mozzarella cheese, 1/4 c. parmesan and parsley in medium bowl.  add one clove garlic, salt, and pepper to taste, then mix.

preheat oven to 350 degrees.

brush remaining olive oil on medium baking pan (i used about an 8"x8" pan).  spoon in 1/4 of total marinara sauce on bottom of the pan.  stuff cheese mixture into cooled/cooling pasta.  arrange pasta in pan in a single layer, pour remaining sauce over pasta and add butter randomly to pan.  cover with remaining mozzarella and parmesan, saving some for garnish if desired.  bake manicotti uncovered until sauce is bubbling, about 30-35 minutes.

while baking, saute portabellas and zucchini in olive oil, garlic, salt and pepper and herbs to taste.  this saute should be over medium heat to just cook vegetables through - test with a fork.

remove manicotti from oven, cool and serve split-style on plate and serve portabella mix in between.  garnish to desire, enjoy.

portabella perfect(ed)

this is safe to say... when today began, there was one thing that i had perfected in my life, it was called 'world's best meatloaf'.  (quotations are necessary to illustrate the title in case you ever come across it, not because it's make believe.)

my second perfection is this 'burger'... shall i share?

technically speaking, i should say near perfected - don't make the same mistake i did, grill two for you and whomever else wishes to indulge.. you'll want another one later. i can be trusted, just ask my mother.

not related to perfections, but i purchased my first carbon-free emissions road bike this week. next week, little red (my car) is getting a rest and i'm trading her weekday use for a 12 mile daily commute. plan is to use little red only for a rain shielding device during the rest of this torrential spring.. and for weekly grocery runs, etc. too. 'rain shielding device'? #dyee - d*mn you engineer English. funny i bring this #dyee thing up..

pay it forward: a great friend, you can call her Lindsey, shared her 3 am engineer jokes with me recently. appropriate for me, as engineer-in-training, and appropriate for you because it shares the #dyee perspective. please read, share and laugh.

ps - a short sweet talking might get you that meatloaf recipe.

the printer friendlier version

grilled portabella burger
adapted from allrecipes
serves two, 20 minutes

2 large portabellas, whole
2 tbsp red wine vinegar
2 tbsp organic olive oil
2 tbsp fresh oregano, chopped
2 tbsp dried basil
2 cloves garlic, diced
1 tsp salt, to taste
1 tsp freshly ground black pepper
2 slices baby swiss cheese
1 tbsp mayo
1 tbsp course mustard
2 sweet peppers, halved (one red, one green)
handful fresh arugula

start by firing up your favorite grill with your favorite natural hardwood charcoal, preheat to medium high. mix vinegar, olive oil, oregano, basil, garlic, salt and pepper in small bowl. set portabellas in shallow bowl and brush on marinade, saving some for re-marinating. allow to set at room temperature for 15 minutes, reapplying every 5 minutes.

'bellas will grill for a total of 15 minutes.  put them on the grill, grilling on 'medium-high' heat part of grill for first 5 minutes.  re-marinade at 5 minute mark and move 'bellas to 'medium' heat, grill there for 5 minutes more.  at the 10 minute mark there are two steps, (1) move 'bellas to 'medium-low', re-marinade and (2) apply sweet peppers to the grill.  remove 'bellas and peppers at 15 minute mark.

whisk together mayo and mustard, prepare your favorite whole wheat toast and melt swiss over one half. plate toast with greens and peppers atop cheesed half.  remove 'bellas from grill and place on second half of toast.  apply mayo mixture to bella.

notes:
top with greens that best suit you.. or your guests. i like arugula, i'm in a state of obsession and bought seed today.

whole wheat spaghetti carbonara

red wine mind.  that's a three-word tongue twister if you try saying it five times fast!  it's also the state of mind that brings you my next recipe.  so if you were previously thinking (as i were), "how is this kid going to get any better than stuffed pork loins with bacon jam and portabella mushrooms?", then this recipe proves me human.

if you think that is strange, then this should really throw you for a loop.  i read an article in an issue of Redbook today.  why?  (you should be asking)  because Giada de Laurentiis was on the cover, why else?  the article was fine, Giada is 40, still married and beautiful.  (fyi: Giada's television show ignited my novice cooking and Italia craving taste buds early on in my high school years!)

so in the Redbook article that i shamelessly read, Giada was asked, "do you ever come home, crack open a can of tuna, and call it a day?", and Giada responds with,

no, but i will come home and scramble two eggs.  two eggs scrambled on a bed of arugula with some fresh shaved Parmesan cheese, and that's dinner.

wow.  i got a good kick out of this, but what does this say to me and you?!  this says that quick dinners don't require sacrifice.  i mean, come on, who reads that response and says, "oh, is that it?"  btw, 'quick and easy' needs a new name, how about '15 pasti minuto'?!

i spent this past weekend with a monthly visit home to see friends and family - and as it turns out, also to run 4.5 miles, see my first musical in years, and enjoy a few Schlafly's!  i spent today with a long trip back to my college home.

this is where my 15 pasti minuto, Amos Lee pandora station and the remaining of my forche renault comes in.

the friendlier printer version

whole wheat spaghetti carbonara
serves one, 15 minutes

1/8 lb bacon, chopped
1/3 c. portabella mushrooms, chopped (or finely sliced)
3 garlic cloves, diced
1/2 c. Parmesan cheese, grated
1/4 lb whole wheat spaghetti, cooked a la dente
1 egg, beaten
black pepper, freshly cracked
thyme leaves, dried
sea salt

start by frying bacon until crispy in medium skillet over medium heat.  prepare pasta.  remove bacon and drain, saving 3 tbsp of drippings.  add garlic, mushrooms and black pepper to skillet and saute 2 minutes.  add bacon, pasta and 1/4 c. Parmesan to pan and saute 1 minute.  remove from heat, add egg and thicken but do not scramble.  plate, top with remaining Parmesan and serve.

notes:

the only trick is to add the eggs at just the right temperature.  the residual heat will cook the egg, but too much heat will turn your dish into a scrambled egg pasta.  i suppose either is just as tasty!

stuffed pork loin with bacon jam and portabella mushrooms

let's be honest people, this is all about the bacon jam.

the 'how to handle my first recipe blog' debate was had, and it's over.  i decided to go for it!

someone is usually there in my life to tell me "give credit were credit is due".  This one goes out to The Tavern Kitchen & Bar in the St. Louis area for bringing bacon jam into my life.  thank you.  if you are slightly normal, you're probably wondering two things right now.  how?  and what does it taste like?  the first we'll get to in a moment.  the answer to the second is, exactly like you imagine.

if this recipe has been a thing of firsts for you so far, then roll up your sleeves and enjoy your next first... cooking with coffee!.. in jam and in hand!  that's right, as if the jam wasn't well enough alone right?!

i'd like to say this is your average bacon jam and portabella stuffed pork tenderloin, but who does this?!  and who knows what's next.. maybe bacon-stuffed bacon?

what are the perks to making a dish like the 'stuffed pork loin, bacon jam & portabella style'?  the bake time is just enough to make yourself a side, as i did with a root mix, and clean up the kitchen before she's out of the oven... that is if you are cooking for one.  hint: if you are entertaining, please consider your guests and cleanup later!  got it?  okay, moving on.

the stuffed pork loin is only a half-stuffed pork loin until you get it all tied down.  i slacked and opted out of the boy scouts before earning the badge for tying things together, fyi.

although, it would be nice of me to give you a heads up, i'm not the one to say you need to go out and buy this, this and that before starting in on my recipe.  i like to work with what's already in the kitchen!  regardless, buy yourself some butcher's twine.  you'll need just a little.

oh!  and i nearly forgot, but as promised... the drink this go around was the coffee, you'll see you have to drink some (it only makes sense) and then also a glass of the forche renault because red wine is required with every meal red wine goes with.  and the music was none other than Adele!  proper why?  because her '21' album was release today!

*the times below are total prep & cook times... and total guesses... enjoy.

the friendlier printer version

bacon jam (the 1/2 hr option)
makes about 1 cup, 25-40 minutes

1/4 lb sliced bacon, chopped to 1-inch wide pieces
2-3 garlic cloves, finely diced or smashed and peeled
2 tbsp red wine vinegar (may also use a cider vinegar)
2 tbsp brown sugar (packed)
2 tbsp maple syrup
1/4 c. brewed coffee

start by making a batch of your favorite coffee, preferably unflavored. then add bacon to a large skillet over medium heat, stirring occasionally until majority is slightly browned on both sides (less than crispy).  remove bacon and place in bowl with paper towels to remove grease, keeping 1 tbsp grease in skillet (tip: save an extra 1 tbsp for stuffed pork loin).  add garlic to skillet and saute 2 minutes.  combine vinegar, brown sugar, maple syrup and coffee into skillet, bring to boil and stir semi-consistently for 2 minutes.  add bacon and stir until bacon is well-covered.

transfer bacon mixture to small wok - or heavy saucepan with small bottom surface area - over low heat, uncovered. stir occasionally for 25 (or up to 40) minutes to a syrup-like thickness.  remove from heat, place into food processor and pulse until chopped to desired consistency.  set aside.

notes:

original bacon jam recipe from Martha Stewart

because i have a fear of burning sugar liquids quickly, i transferred to and 'slow cooked' in a wok.. it's a safer bet for not smoking up the kitchen with burnt sugars.

feel free to make large batches of jam at once, it should keep in airtight containers in refrigeration up to 4 weeks.

stuffed pork loin
serves 4, 1 hour

1 baby pork loin
1 1/4 c. portabella mushrooms, diced (use more/less to preference)
1 slice bacon (optional)
1 tbsp bacon grease
1 garlic clove, diced
basil
oregano
sea salt
black pepper, freshly cracked
parmesan, freshly grated
butcher's twine

start by bringing a small-medium skillet and bacon grease to medium heat.  add garlic and saute 2 minutes.   add mushrooms, splash of water, then basil, oregano, sea salt and black pepper to taste and saute 5 minutes.  remove from heat.

heat oven to 375F.  slice baby pork loin in half, crosswise, and lay side-by-side on cutting board.  use butcher's twine and a slip knot to cinch first end of pork loins, pull tightly.  (i'm right-handed, so i worked left-to-right.)  begin stuffing mushrooms between pork loins, careful to hold loins closely together.  stuff bacon jam atop mushrooms between loins.  (optional: cut bacon slice in half and lay across top of stuffed pork loins.)  use twine to continue wrapping pork loins until reach opposite end, then tightly tie a second slip knot.  two pork loin halves should be secured together with stuffed mixture.

add stuffed pork loin to baking pan lined with aluminum foil, and bake at 375F on middle rack for 40 minutes.  remove from oven, use aluminum foil to completely wrap pork loins and let continue to cook on counter-/stove-top for 10-15 minutes.  remove foil, butcher's twine, top with grated parmesan and serve.

notes:

mostly because of my 'saute everything in garlic before cooking' addiction, i chose to do likewise with the 'bellas. this is not necessarily required.

'to taste' is not a measurement, you'll get it right.

you can bet your hard working dollars and cents that next time i'll be baking this one with gruyere cheese stuffed in with the jam and 'bellas!