Spaghetti Carbonara

I have always been a little scared to make this, for a long time it didn't sound that appealing, and for a shorter amount of time I didn't think I could do it, I just knew I would end up with scrambled eggs and spaghetti noodles.....and to be honest, when I was testing out different recipes, I did end up with just that! Practice makes perfect though, and I wish I had discovered spaghetti carbonara a long time ago! There are oh so many different versions of spaghetti carbonara out there, but I like this one, simple, comforting and quite a mouthful!

Spaghetti Carbonara
Serves 4

5 ounces pancetta, thinly sliced or finely diced
3 tablespoons olive oil
4 cloves garlic, finely grated or pressed
3 eggs
1 cup finely grated Parmesan
1/2 cup pasta water
1 pound spaghetti
3-4 tablespoons chopped Italian parsley
Salt and Pepper

Start a pot of salted water to boil. In medium saucepan, heat olive oil and pancetta over medium/medium high heat until pancetta is brown and crisp, about 6 minutes. When pancetta is brown, add in finely grated garlic and cook until just fragrant, about a minute. Remove from heat. (You might want to keep this on a very low flame to keep warm while you prepare the rest of the dish!) In a small mixing bowl, whisk together Parmesan and 3 eggs until mixture is smooth and free of lumps, set aside. Cook Spaghetti until al dente, about 9-10 minutes, making sure to reserve about a 1/2 cup of pasta water. Now this is the part you have to be precise and quick about or you will end up with scrambled eggs!! Drain pasta and immediately toss hot pasta with olive oil and pancetta until all the pasta is completely coated in pot. Make sure there is no heat still on/under pot! As soon as pasta is coated, add egg mixture tossing pasta and eggs rapidly with tongs until well combined. Don't worry, the heat from the pasta will cook the eggs! Add pasta water if needed to thin the sauce. Season with salt and pepper and garnish with chopped parsley. Serve immediately!

French Apple Tart

I made my first apple pie as a sophomore in high school for my crush at the time, Aaron. I worked diligently all day making this humongous apple pie with the fancy lattice work and everything. My motivation was based on the philosophy that the way to a man's heart is through his stomach. I still believe this rule with 2 exceptions: one, food is the way to any person's heart, not just a man; and two, the food needs to actually be good for the rule to work. I never even tasted that first apple pie, and the relationship went nowhere, so I can only conclude that the pie was a dud, but that turned out to be a good thing because the guy was a dud too.

Nevertheless, I stayed far away from any kind of pie making and anything to do with apples for quite some time. I was in truth intimidated by apples, I thought you needed one of those fancy Pampered Chef apple peeler/corer tools. I thought wrong. All you need for baking apples is a vegetable peeler and a melon baller. Peel apple, cut in half, take out core with melon baller, slice , done. This is a great method when working with pears as well!

I use apple butter on this tart, which is widely available this time of year. I buy mine at this wonderful little cafe, thats food probably deserves it's own post! If you don't have any apple butter, try reducing some apple cider, and topping the apples with that. This tart will make your house smell so so good, be sure to serve a la mode and I think you will have a sure fire path to anyones heart, whomever that may be!

French Apple Tart
Serves 6-8

Tools: One 8 or 9 inch tart, quiche, or creme brulee pan

Pastry

1 cup all purpose flour
1/4 teaspoon kosher salt
1/2 tablespoon sugar
6 tablespoons unsalted butter, cold and diced
1/4 cup ice water

Note: Instead you could use a 1/2 sheet premade puff pastry, but only do this if tart is going to be eaten all in the same day. Roll out puff pastry into tart pan and proceed to the apple step!

Place flour, salt, and sugar in a food processor fitted with a steel blade. Pulse to combine. Add the butter and pulse until the butter is in small bits and looks like little peas. With the processor running, pour in the ice water and pulse until dough is combined. Place dough onto a floured surface and knead quickly into a ball. Wrap in plastic wrap and refrigerate for at least a hour and up to one day.

Apple Topping

2 green apples, such as Gravenstein or Granny Smith
1/4 cup sugar
2 tablespoons cold unsalted butter, diced into small pieces.
1/4 cup apple butter

Preheat oven to 400 degrees. Line your tart pan with parchment paper. Roll the dough into a circle. Dough may be sticky, if so just keep adding a little flour until dough is manageable. Place dough in the tart pan and using a knife, trim the edges. Refrigerate prepared dough until ready to use.


Peel and core apples. Slice the apples into half moons about 1/4 inch thick. Place apple slices overlapping in diagonal rows, until the pastry is completely covered. Sprinkle with the sugar and dot with the butter. Bake for 45 minutes to an hour until the pastry and apples start to brown, rotating once. When the tart is done, heat up the apple butter and brush over apples. Serve warm with ice cream! I recommend Haagen Dazs Dolce De Leche!

Basil Aioli

BLTS, other wise known as bacon, lettuce and tomato sandwiches have always been my ultimate comfort food. When I was little, my mom would make BLTS and chocolate shakes as a special dinner for my sister and I. Now, whenever I need a little pick me up, guess what I'm having? Even if I am feeling lazy, I'm lucky enough to live just down the street from the best little diner. A diner that has cornered the market on this particular combination.

The first year Jon and I were married we ate BLTS for dinner EVERY Sunday night. Ten newlywed pounds and a high cholesterol diagnosis for the hubby later, we cut out that Sunday night ritual, saving those comforting bacon sandwiches for "special" occasions. "Special" occasions where I can think of a better reason besides just wanting to eat bacon and mayonnaise together, and what is more special than mom coming to visit? On her last trip up, inspired by my abundance of basil, (and basil being the one herb that I didn't kill in the heat wave!) I decided to experiment with a basil mayonnaise, or basil aioli. This basil aioli is fantastic! The aioli elevated my BLT from ordinary to definitively "special occasion-ish".

After reading this list of ingredients, you might be thinking to yourself: anchovy paste? Seriously? Seriously. This is the secret ingredient. And if you are thinking what am I going to do with the leftover anchovy paste? Well, it keeps forever, you will want to make this aioli again , and anchovy paste is a great ingredient to add to zesty tomato sauces. If you aren't a fan of the bacon sandwich, don't worry, this aioli would be wonderful on any sandwich! I often use the leftovers to dress a simple sandwich of lettuce and roast chicken.

Basil Aioli

Adapted from a recipe in the July 2008 issue of Bon Appetit Magazine

Yield: 1/2 cup , recipe can be easily doubled!

1/2 Cup mayonnaise (Best Foods!)

10 leaves fresh basil

1 garlic clove

1/2 teaspoon anchovy paste

1/4 teaspoon Worcestershire sauce

1/4 teaspoon red wine vinegar

1/2 tablespoon lemon juice

1/2 tablespoon warm water

generous dash of cayenne pepper

In a food processor combine mayonnaise, anchovy paste, basil, garlic, vinegar and Worcestershire sauce until smooth, slowly add in warm water, lemon juice, and cayenne. Adjust seasoning with salt and pepper if needed. Keep refrigerated until using.

Roasted Pork Tenderloin with Figs, Apples, Marsala, and Honey

This pork roast is juicy, sweet, savory, and will make you glad the rain is back and there is a chill in the air. This roast can easily feed 4-6 people and is wonderful for entertaining. If you want to, tie the roast into 2 inch sections for even cooking, but if you are like me and forgot to buy kitchen string, it's okay. The roast won't look quite as pretty, but it will still taste delicious!

Pork Tenderloin with Marsala, Honey, Figs, and Apples
Serves 4-6

2 pounds boneless pork tenderloin, tied together in 2 inch sections
2 garlic cloves, minced
4 tablespoons olive oil
8 fresh figs, sliced
1 Granny Smith apple, peeled, cored and sliced into 1/4 inch slices
2 tablespoons clover honey
1/2 cup dry Marsala, plus 1 tablespoon
2 tablespoons flour
2 tablespoons butter
1/2 cup low sodium chicken broth
Salt & pepper
Rosemary sprigs for garnish (optional)

Bring Pork loin to room temperature from the refrigerator. (This is an important step when cooking beef and pork, making for more even cooking.) Preheat oven to 400 degrees. Rub pork tenderloin with 1 tablespoon olive oil and season generously with salt and pepper. Put the remaining 3 tablespoons olive oil in the bottom of a large roasting pan. Transfer pork to pan and place into oven for 10 minutes until the meat browns. Remove from the oven (keep the oven on!). Scatter the garlic, apple slices, and fig slices around pork in the pan. Drizzle honey over pork and fruit in pan. Pour Marsala over pork and return pan to the oven. Cook for an additional 30 minutes or until meat is 145 degrees. remove pork from pan. Cover pork with foil to rest while making the sauce. Place roasting pan over medium heat on stove. Add the flour and butter to roasting pan with the fruit and stir until the sauce thickens. Add 1 tablespoon more Marsala. Add UP to 1/2 cup chicken broth to thin the sauce. Pour sauce over roast, garnish with rosemary sprigs, slice and serve! This roast goes well with mashed potatoes, or any other fall vegetable puree, such as carrot, cauliflower, or sweet potato.