Penne with Smoked Salmon and Fresh Herbed Ricotta

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Some girls get excited over a really cool designer sample sale or a nice find on a pair of jeans at Rue La La. I do too. But what gets me really, really excited is when someone gives me a sweet little package of freshly caught wild salmon that has been smoked with loving care. My fellow foodies, I know you understand this. When my mom's neighbors bestowed this gift upon me (thanks, Bob and Sharon), I put it in my freezer and knew I would have to do something special with it. So, it's been in there for awhile, burning a little hole in my brain. Sounds painful, I know, but really it's just part of the process. Anyway, another little foodie find I recently made is fresh ricotta. I also had some of this in the fridge. Now, I'd never been a big fan of ricotta cheese. I'm talking about the stuff our moms used to get when they made lasagna--you know that powdery, flavorless stuff that comes in the tub. I never saw the point, really. But, if you haven't already, you've GOT to try some fresh ricotta (if you want to be all authentic like Giada, say it like ri-COAT-a) . It tastes, well, fresh! So, I thought, why not combine the two. I must say, the result was fabulous! If you can't get your hands on freshly caught smoked salmon, by all means buy some and slice it into ribbons before tossing with the pasta. It will still be fabulous!

*note: you can find fresh ricotta at Trader Joe's or Whole Foods

Behold the beauty!

In the bottom of your serving dish, gently flake the salmon, being careful to remove any bones. Chop your herbs (I used basil and chives) and zest a lemon.

Combine the ricotta, herbs, and lemon zest with some freshly ground black pepper and smoked sea salt (or kosher salt).

Add a little squeeze of lemon juice.

Cook the penne in salted water (Mario Batali says your pasta water should be "salty like the sea.") and reserve about 1/2 cup of the pasta water. Stir the pasta water into the ricotta mixture (just enough to thin it out a bit...you don't want it to be runny).

Toss the hot, cooked pasta over the salmon and stir in the ricotta. Garnish with the remainder of the herbs.

That's it! Really couldn't be more simple. 

We enjoyed this with a glass of Stainless Chardonnay from Chamisal Vineyards (one of my faves here in the Edna Valley).

Penne with Smoked Salmon and Fresh Herbed Ricotta

serves 6

6 oz. smoked salmon

14 oz. fresh ricotta cheese

1/4 cup chopped fresh basil + more for garnish

2 Tbsp chopped fresh chives + more for garnish

1/2 tsp smoked sea salt (or kosher salt)

1/4 tsp freshly ground black pepper

zest of 1 lemon

1 Tbsp lemon juice

1 lb. penne pasta

Cook the pasta in salted water until al dente, reserving 1/2 cup of the pasta water.

Meanwhile, n the bottom of your pasta serving dish, flake the salmon, being careful to remove any bones.

Combine the basil, chives, salt, pepper, zest and lemon juice in a small bowl. Add the pasta water and stir to combine (it should thin the cheese mixture slightly, but shouldn't be runny).

Add the pasta and ricotta mixture to the serving bowl and toss to combine.

Garnish with the remaining herbs.

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Herb-Baked Eggs

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Yay...it's Spring! Such a great time of year. Brings to mind a whole new crop of veggies at the farmer's market (time to bust out some asparagus recipes...stay tuned) and, of course, eggs. This is one of my favorite egg recipes and would be a great brunch item for a smallish group. This is the kind of thing I would make if I had my mom or a friend over; I'd serve it with some toasted french bread, simple greens with vinaigrette, and maybe even a little glass of Sauvignon Blanc or a Mimosa.  Out with some good gossip and it's the perfect afternoon!

This is a basic recipe, adapted from Ina Garten's Barefoot in Paris cookbook; this one uses thyme, rosemary and Parmesan, but it would also be great with chives and goat cheese or cilantro and jalapenos, for example.  It can also be easily adapted to serve more people, just adjust the recipe accordingly.

Be sure to watch them carefully once they're under the broiler...they can go from perfectly cooked to rubbery and overdone pretty quickly.

Preheat your broiler with the rack positioned 6 inches below the heat and combine the herbs, garlic and cheese in a small bowl.

In each of the individual shallow oven-proof dishes, place a pat of butter and 1 Tbsp of cream or half & half. Place them on a sheet pan and under the broiler for about 3 minutes, or until the butter is melted and the cream is bubbly. Crack two eggs into two separate dishes so you can easily slide them into the dishes in the oven. At this point, I toss on a couple slices of french bread to toast in the oven while the eggs cook.

Sprinkle the cheese herb mixture over the eggs along with some salt and pepper (I used smoked sea salt...yum!) and place them back under the broiler for an additional 5-6 minutes. Check them often and turn the pan if necessary. If you like your yolks runny, it will take no more than 5 minutes.

Remove from the oven and let them cool for about a minute. I like to take them out while they're still a bit jiggly since they'll continue to cook a bit after you take them out.

Herb-Baked Eggs
serves 2


1/2 tsp minced garlic
1/2 tsp minced fresh thyme leaves
1/2 tsp minced fresh rosemary leaves
2 Tbsp freshly grated Parmesan cheese
4 large eggs
2 Tbsp heavy cream or half & half
1 Tbsp butter, divided
smoked sea salt (or kosher salt)
Freshly ground black pepper
Sliced French bread

Preheat broiler and place oven rack 6 inches below the heat. Combine the herbs and garlic in a small dish. Carefully crack 2 eggs into 2 separate ramekins so you'll be ready to slide them into the baking dishes.

In each of 2 small ramekins or individual baking dishes, place one pat of butter and 1 Tbsp cream. Place the ramekins on a baking sheet and place under the broiler for about 3 minutes or until the butter is melted and the cream is bubbling.

Quickly slide 2 eggs into each of the ramekins, top evenly with the herb, cheese mixture, sprinkle with salt and pepper and broil for an additional 5-6 minutes until the egg whites are almost cooked (they'll continue to cook after they're removed from the oven). Check the eggs often and rotate the pan if necessary to ensure even cooking).

Remove from the oven and let the eggs cool slightly before serving with toasted bread. Pin It

Spiced Chickpeas

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Are you having people over anytime soon? Are you going to someone's house for dinner anytime soon? If so, make this as an appetizer or even a side dish. It's delicious, and different, and...yes...simple! First off, I'd like to request that The Food Gods officially re-name Garbanzo beans. I mean, c'mon, how are we supposed to take this food seriously (my 4 year-old loves to say "garbanzo beans," but really???). And the word "Chickpea" isn't much better. Until then, we'll muddle through and remember that, done right, they really do taste good (and they pack a nice little punch of fiber too).  I first had this at the tasting room at Le Cuvier winery in Paso Robles. They paired it with their 2011 Viognier (now there's a good word!) and it, along with the spectacular view, was quite memorable.

Drain and rinse your garbanzo beans. Heat some olive oil over medium heat and add the spices. Stir and cook for a couple of minutes.  Your kitchen will start to smell really good.

Add the onions and a splash of stock and continue to cook until the onions are transluscent. (I don't have a picture of this step because I had guests and we were busy enjoying the Le Cuvier Viognier!)

Add the garbanzos, tomato paste, and the remaining stock. Stir to dissolve the tomato paste. Reduce heat to a simmer and cook for about 8 minutes, stirring occasionally.

Add some wine & salt and cook a few more minutes until the sauce reduces a bit. Remove from heat and add the lemon juice and zest. Garnish with chopped parsley and serve with some crispy crackers or pita chips.

Spiced Chickpeas


2  14oz. cans Garbanzo beans
1/2 onion, finely chopped
3 Tbsp olive oil
1 Tbsp curry powder
1 tsp cumin
1 tsp coriander
2 Tbsp tomato paste
1 cup vegetable or chicken stock
1/4 to 1/2 tsp salt
1 Tbsp lemon juice
1/4 cup Voignier or other dry white wine
Lemon zest to taste
2 Tbsp chopped parsley for garnish

Heat the oil over medium heat in a saute pan.  Add curry, cumin and coriander and stir. Cook for 2 minutes and add onion and a splash of the broth and cook until onions are soft, about 5 minutes.

Add Garbanzos, tomato paste and the rest of the broth and cook for about 5-7 minutes over low heat, stirring frequently.

Add wine and salt and cook for 2-3 minutes until sauce has thickened. Remove from heat and add lemon juice and zest.

Note: Recipe used with permission from Le Cuvier Winery in Paso Robles, CA Pin It

Lovey's Irish Soda Bread

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Sometimes life drops the perfect thing in your lap. Sometimes you need to laugh, cry, be inspired or scared or frustrated or surprised. Sometimes you need to be reminded of someone you miss. A few weeks ago we were in San Diego helping my father in-law prepare for the big move up to the Central Coast.  Moving is not exactly fun. You know this. We had one day to pack his entire house and as I was sitting in his kitchen, boxes splayed around me, my boys wreaking havoc and feeling totally overwhelmed,  I reached into the back of yet another drawer and pulled out a jumble of papers held together by a crumbling rubber band. I took a quick peek and almost threw the entire thing into the bulging black garbage bag next to me when I saw peeking out from the stack a yellowed scrap of lined paper that bore my mother in-law's familiar scrawl. On it was a recipe for Irish Soda Bread. My mother in-law, who passed away several years ago, was known simply as "Lovey." She was truly a gem--one of those people whom you feel truly blessed to have known and although I didn't get much time with her, I always felt very close to her, and still do. Finding this recipe was a gift, one I like to think Lovey had a hand in giving. Enjoy this one. Thanks, Lovey.

Sift flour, baking powder, sugar and salt into a large mixing bowl.

Add caraway seeds and butter and cut in using a pastry cutter or two forks until the mixture is the consistency of coarse meal.

Combine buttermilk, egg and soda in a small mixing bowl.

Add raisins and buttermilk mixture to the flour mixture. Stir just until combined. It will be a little dry, but should come together as you knead it. If not, add another tablespoon of buttermilk.

Sprinkle flour on your work surface and gently knead the dough until it is smooth and forms a ball.

Place it into a greased casserole dish and using a sharp knife, cut a cross in the top.

Brush the top with a beaten egg yolk or cream and bake in a 375 degree oven for about an hour.

Run a knife around the edges and remove from dish to cool before slicing.

Slather with butter and good jam and enjoy with a cup of tea, in memory of Lovey.

Lovey's Irish Soda Bread

4 cups flour (I used 1/2 all purpose and 1/2 white whole wheat)

1/4 cup sugar

1 tsp salt

1 tsp baking powder

2 tsp caraway seeds

1/4 cup butter

2 cups raisins or currants

1 1/3 cup buttermilk

1 egg

1tsp baking soda

1 egg yolk or cream (for brushing top)

Heat oven to 375 degrees and grease a 2 quart casserole dish.

Into a large mixing bowl, sift flour, sugar, salt and baking powder. Stir in caraway seeds.

With a pastry blender or two forks, cut in butter until it resembles coarse cornmeal.

Combine buttermilk, egg, and soda and stir into flour mixture until just moistened. Turn dough onto a lightly floured surface and knead lightly until smooth.  Shape into a ball and place into prepared casserole.

With a sharp knife, make a 4 inch cross (1/4" deep) in dough. Brush with beaten egg yolk or cream.

Bake 1 hour, 10 minutes or until the bread sounds hollow when tapped lightly and a skewer inserted into the center comes out clean. Cool in pan for 10 minutes. Remove and cool before slicing.

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Sharby's Edamame Salad

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My favorite part of going for sushi is definitely the Edamame. When they place that little bowl in front of me, all conversation ceases (except for an occasional "mmhhmm," or "yeah"). There's something about the slightly salty, meaty little beans that turn me into something akin to a beaver, gnawing away with total disregard for decorum. So this little salad, that is so yummy, healthy and easy to throw together had me doing a little dance when I first tried it. A whole bowl of edamame (shelled, so I don't have to humiliate myself!) mixed in with some of my other favorite things--dried cranberries and goat cheese--makes it a winner for sure. This one comes from my best friend, Sharby. You know the kind--more like a sister, really. She lives in Memphis. I live in California. That's about 2,249 too many miles apart for my liking. But, when I'm missing her, I make this salad (a small consolation, but a yummy one). She's kinda famous for it in her neck of the woods. It's a great dish to take to a party because it can be served either chilled or at room temp so it travels well and is far from your ordinary salad. I just bet you'll be asked for the recipe!

Boil the edamame in salted water for 5 minutes. Drain under cold, running water to cool and stop the cooking.

In a medium bowl, whisk together the olive oil, lime juice, honey, salt and pepper; stir in the cranberries and basil.

Next, add the edamame, tossing to combine.

Finally, gently fold in the goat cheese.

Sharby's Edamame Salad
Serve 4-6

1 16-ounce bag frozen shelled edamame
2 tablespoons olive oil
1 tsp fresh lime juice
1 tsp honey

pinch salt
1/8 teaspoon freshly ground black pepper
1/2 cup dried cranberries
1/4 cup basil leaves, cut into thin strips

1/2 cup crumbled goat cheese

1.  Cook edamame in boiling salted water for 5 minutes.  Drain and rinse under cold water to stop the cooking. Pat dry.2.  Whisk together olive oil, lime juice, honey, salt and pepper. Add cranberries, basil and cooled edamame.

3.    Gently fold in goat cheese.  Serve chilled or at room temperature.

Note: The original recipe calls for feta, which is also very good. I added the lime juice and honey.

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Carmelized Onion Upside Down Bread

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Caramelized onions are one of the best things I've discovered as of late. They make everything taste miles better. I love them on burgers, chicken, pork chops, with cheese and wine...like I said, just about everything. They're also really easy to make. In this recipe, onions are cooked low and slow in a cast iron skillet (another of my favorite things). A light and fluffy biscuit-like batter is then poured over the top, baked and flipped over to slice and serve. It's beautiful and delicious and makes a perfect accompaniment to a roast chicken (a perfect Sunday-type dinner).

Slice your onion and separate into rings. You'll probably think you have too many, but they shrink like crazy as they cook.

Melt the butter over medium heat and add the onions to your cast iron skillet (or any oven-proof skillet)

Add a pinch of salt

Reduce heat and cook, stirring occasionally until the onions are softened and brown.

Halfway there...

This process will take about 10 minutes. They're ready when they look like this:

Now add the brown sugar and stir to combine, letting the sugar dissolve and caramelize (another 2 minutes)

Meanwhile, combine the dry stuff with the dry stuff and the wet stuff with the wet stuff

Pour the wet stuff into the dry stuff and stir until just combined (it will be a bit lumpy)

Make sure the onions are spread evenly over the bottom of the skillet and carefully spoon the batter onto the onions (it will even out as it cooks).

Bake in a 350 degree oven for 25-30 minutes (a toothpick inserted in the center will come out clean)

Remove from oven, run a knife around the edges and place a platter or board over the top of the skillet. Flip it over, cool slightly and slice

Caramelized Onion Upside Down Bread

serves 4-6

2 medium or 1 large onion, sliced (about 4 cups)

3 Tbsp butter

pinch salt

2 Tbsp brown sugar

2 Cups flour

1 Tbsp baking powder

1 tsp salt

1 large egg

1 cup milk

1/4 cup oil

1. Preheat oven to 350. Slice onion and separate into rings. Heat butter over medium heat in a heavy, oven-proof skillet. Cook onions with a pinch of salt over medium heat, stirring occasionally until softened and brown. Lower heat if the onions brown too quickly. This will take about 10 minutes.
2. Add brown sugar to the skillet and stir to combine until the sugar is dissolved and onions are caramelized (another 2 minutes).
3. Meanwhile, in a medium bowl, combine flour, baking powder and salt. In a separate bowl, combine egg, milk and oil. Add egg mixture to the flour mixture and stir just until combined (batter will be slightly lumpy).
4. Spoon batter over cooked onions and using the back of a spoon, spread the batter evenly over the onions (it will even out as it bakes).
5. Place the skillet in the oven and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
6. Remove from oven, run a knife around the edges; place a platter or cutting board over the top of the skillet. Flip it over, cool slightly and slice into wedges.

Modified from Mark Bittman's How to Cook Everything

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