Sun Dried Tomato Tapenade

Ordering the vegetarian option at a large event can make you wish you'd grabbed a peanut butter sandwich before leaving home. This proved true recently when a friend was served a plate of pasta drowning in a cream sauce that was exactly the same shade as the pasta itself. There was not a vegetable on the plate. The only vegetables served came with the meat and fish meals. OK, I understand that when caterers are dealing with the challenges of preparing several hundred meals, the extra effort required to create an appetizing vegetarian dish for the few who request it might not be a priority. But there is really no good excuse for serving a second-rate meal when it's so easy to prepare top-notch meatless fare. Pasta can be a great vegetarian go-to option that is simple, tasty, attractive, and appetizing.


On our first night in Boston, my intrepid husband and I braved the rain and walked across the Neponset River bridge to Dorchester in search of Venezia, an Italian restaurant on the nearby waterfront. Out journey took us on an excursion under the expressway and through one of the old, edge-of-Boston neighborhoods that made me feel nostalgic and happy despite my damp socks. My iPhone GPS was not being helpful, and I was about to head to the pizza place that I could see across the highway when a woman on her porch came to our rescue. Just a few more blocks and we found our destination snugged up against the waterfront. We were seated at a window where we had a spectacular view of the storm, which conveniently cleared up in time for our walk back to the hotel.  The Cavetalli Scicilian was delightful, the cannolis were fresh and rich, and the service was excellent. This was the night before the beige pasta dish was served to my friend, so I was acutely aware of other pasta possibilities. This recipe was inspired by that wonderful meal. The sun-dried tomato topping is a wonderful rustic tapenade, so this simple dish can serve multiple purposes. Toss with your favorite pasta, or serve with crackers, crostini or crudites. Buon appetito!

Jamaican Rice with Pigeon Peas and Cocunut Milk

When one of my many brothers recently married, I was asked to assist in planning the reception menu. While I was delighted to do this, it would not be right to leave out another of my many brothers, who happens to be an absolutely amazing chef and the host for the reception party. In fact, it seemed that in the case of this particular party we needed to include absolutely everyone in the planning. For a while it felt like "My Big Fat Greek Wedding" and then I remembered that a lot of my life feels like that, except that we are Italian, not Greek. There are similarities.

The reception menu was truly a combined effort. I come from a large family, and everyone of us has lots of ideas, which we feel the need to express loudly and often. Do not misunderstand: this can be a very valuable tool in the right hands. With everyone donating ideas, it is not difficult to snatch up enough of them to put together a menu with an actual theme while giving everyone some say in the menu. That is exactly what happened when we put together this event. I really wish I had it on video. It would be an excellent demonstration of effective decision making amongst team members who have wildly varied ideas and only a ghost of a common theme: Hawaii.

And that, friends is how I come to offer you a recipe for Jamaican Rice with Pidgeon Peas. Hawaii is an island, Jamaica is an island, and my brother and new sister-in-law have visited both. 'Nuff said.

For many years I worked for a man from Jamaica whose wife was a wonderful cook. She made jerk chicken for my wedding a decade ago, and I always enjoyed her rice and peas. She didn't share recipes, but she did have occasion to eat my rice and peas and gave it her stamp of approval. Enjoy.

Baked Fettucine

In 1986, Bolla wines published a cookbook call The Joy of Pasta. My father found a copy at the Mt. Dora library book sale last year and slipped it into my Christmas stocking. It is a treasure trove of pasta recipes, some simple, some elaborate. It is clearly from the time when pasta was enjoying the food trend spotlight. The recipes cater to neither low carb nor low fat diets. Instead, they approach ingredients with a gleeful abandon, resulting in some wonderful and unusual outcomes.

Baked fettuccine takes macaroni and cheese from a familiar and humble favorite to an extravagant showstopper that includes Fontina cheese, butter, and heavy cream. Although it is substantial and delicious enough to be a main dish, its calorie content suggests that it may be more prudent as a side dish. We found ourselves going back for "just one more bite" more than once. This recipe easily serves 6-8.

Spoon Bread

Ryan and I published our first recipe in 1995 in the Hidden Oak Elementary School "Look Whoo's Cooking" PTA cookbook. Hidden Oak's mascot, as you have probably guessed, was an owl. The recipe was an old family favorite given to me by a very gracious Southern lady. It is equally at home on the table with a holiday meal or with a weeknight dinner. It is not upscale, gourmet, or nouveau. It is, however, irresistibly good.

Spoonbread is an old Southern classic found in a variety of shapes and forms. For those of you not familiar with Southern traditions, think Paula Deen, Charleston, and Gone with the Wind. Unpretentious, warm, welcoming, Southern food represents some of the very best of American cuisine. It is designed to make diners feel satisfied, and it allows plenty of room for the cook to be creative.

Feel free to substitute fresh Silver Queen corn from the cob for the canned variety when you can get it. I have also used my friend Billy's corn meal in place of the muffin mix. My intrepid husband requests the addition of peppers to keep his bandmates happy. Don't be afraid to try some substitutions when baking.

INGREDIENTS:
1 egg, beaten
*8 oz sour cream (I like Daisy because it has no artificial ingredients)
10 oz grated Cheddar cheese, divided (do yourself a favor and get the good stuff)
1 14 oz can corn, drained, or 14 oz Silver Queen corn cut from cob
1 14 oz can creamed corn
*8 oz ricotta cheese (lowfat OK)
*2 Tbs butter, melted
1 Tsp olive oil
1 box Martha White, Jiffy or similar corn muffin mix

*Recent events have encouraged me to review this recipe and reduce its total fat content at least a little.  I reduced the sour cream from 12 oz to 8 oz, and reduced the cheddar cheese to 10 oz. Butter has been cut by half. Lowfat (2%) ricotta was substituted for the previous full-fat cheese, and I have cut the number of eggs in half. We made the revamped recipe tonight, and we like it just as well...perhaps even a tiny bit better. Don't get us wrong...this is still a rich, indulgent dish. Enjoy it in small quantities.

Preheat oven to 350. Combine all ingredients except for about 3 ounces of cheddar cheese in an 8x8 baking dish. Bake for 50 minutes. Sprinkle remaining cheese on top for the last 10 minutes.

Brussels Sprouts with Brown Butter and Sage

Brussels sprouts. Is there any other vegetable so certain to evoke a response? Love 'em or hate 'em, everyone has an opinion. Fortunately, I come from a pro-sprout family. We all enjoy these bright green gems. When my son was 7, he tricked one of my sprout-hating friends into eating an entire bowl by betting he could eat more than she could. She simply could not believe that any child would willingly eat these tiny cabbages and took the bet. I forget what the stakes were, but for my son the payoff was getting her to eat them at all.

This is a recipe that he found in Real Simple. He's made it for Thanksgiving for several years, and it seems like it is here to stay. It's simple, but delicious. These sprouts are crisp, brightly colored, and savory.

The recipe is easily adjusted for quantities.

INGREDIENTS
2 lbs Brussels Sprouts, washed, trimmed, and sliced in half
3 Tbs butter
6-8 fresh sage leaves, coarsely chopped
1 tsp kosher salt
ground black pepper, to taste

PROCEDURE

• In a large saucepan, bring about 1 1/2 cups salted water to a boil.
• Add sprouts to boiling salted water and cook just until they turn bright green and are a little bit tender. 
• Remove from heat, drain and set aside.
• In a skillet, melt the butter over medium heat and cook until it begins to brown, but be careful not to burn it.
• Add the sage leaves and cook until fragrant.
• Add sprouts, salt and pepper, toss to coat. Cook until heated through -- about 5 minutes.
• Serve hot or at room temperature.

Blue Corn Muffins

My friend Billy Allen gave me the blue cornmeal that became the focal point of our New Year's Day dinner. We had the requisite black-eyed peas and greens, but the Blue Corn Muffins stole the show. Billy is a great guy, down-to-earth, smart, dedicated to his family, and a model of sustainability. He and his family grow much of their own food, and he is always looking for ways to improve the crop, but not at the expense of the environment. A real conservationist, Billy has devised a number of ways to save water not only when it comes to growing plants, but also in subdivisions of the future. He grew and ground the corn meal, so that made it extra special.

Blue Corn Muffins

 Ingredients
1 cup blue cornmeal
1/2 cup all-purpose flour or any flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
1 tablespoon honey
1 teaspoon finely chopped jalapeno (optional)
1 egg beaten
1 cup milk

Instructions
Combine liquids and slowly add to combined dry ingredients. Oil pan.

Bake at 425 F. for 15-20 minutes, until top and sides become golden brown.

This recipe will make 6 large muffins or one 8-inch square pan of cornbread.

Adapted from Gourmet Sleuth