Recipe Ideas - Week #3: Baked Rigantoni with Bechamel Sauce - Rigatoni with Checca Sauce - Linguine and Shrimp with Clam Sauce - Fettuccine Alfredo with Shrimp - Savory Grilled Cheese Sandwich - Blueberry Sour Cream Coffee Cake

I don't know about y'all, but food and wine, more food, more wine ... I was  avoiding my scale. Don't like what it told me.  I no longer have a scale.  Told Pat all I'm doing is eating.  She texts me ---

Well ... another week ... another table for recipe inspiration.  

First up ... WINES.  There were a few new wines in, but they were from Australia and France.  I thought too dry for pasta.  So I picked two of my favorites.  J Lohr Chardonnay and Roth Heritage.  Not only nice to pair with the pasta recipes I have, but a nice addition to Easter dinner. 

Montebello pasta was on sale, so I pulled some recipes from my personal chef days.  I have to say, pasta is comfort food for me.  As for wine ... a staple in my house.

Baked Rigatoni with Béchamel Sauce 

(Everyday Italian, Giada de Laurentiis)

1 tsp. olive oil

4 c. Béchamel sauce

½ lb. thinly sliced prosciutto, cut crosswise into thin strips

1 c. freshly grated fontina cheese

½ tsp. salt, plus more to taste

pinch freshly ground pepper, plus more to taste

1 lb. dried rigatoni

3 Tbl. butter, diced

Preheat the oven to 425^o.  Lightly coat a 13x9-inch glass baking dish with the oil. 

In a medium saucepan, stir the béchamel sauce over medium heat until hot (do not allow the sauce to boil).  Stir in the prosciutto, ½ cup fontina cheese, ½ teaspoon salt, and a pinch of pepper.  Set the cheese sauce aside.

Bring a large pot of salted water to a boil.  Add the rigatoni and cook, stirring occasionally, until almost tender but still very firm, about 5 minutes (do not cook the pasta to doneness at this point, since it will continue cooking as it bakes in the oven).  Drain the pasta and return it to the pot.  Stir in the cheese sauce and season the pasta mixture with more salt and pepper to taste.

Spoon the pasta mixture into the prepared dish, then sprinkle with the remaining ½ cup of fontina cheese and dot the top with the butter.  (The pasta can be prepared up to this point 8 hours ahead.  Cover and refrigerate.  Uncover before baking.) 

Bake the pasta until the top is golden brown and the sauce bubbles, about 25 minutes. 

Yields: 6 servings

Béchamel Sauce

(Saveur Cooks Authentic Italian at Sur La Table)

6 Tbl. butter

8 Tbl. sifted flour

4 cups hot milk

kosher salt

freshly ground black pepper

Melt butter in a heavy medium saucepan over medium-low heat.  Add sifted flour and whisk for 1½ minutes (do not allow to brown).  Gradually add hot milk, whisking constantly.  Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce has the consistency of thick cream, about 15 minutes.

Yield:  4 cups

*****

Rigatoni with Checca Sauce 

(Everyday Italian, Giada de Laurentiis)

12 oz. cherry tomatoes, halved

3 scallions (white and pale green parts only), coarsely chopped

3 garlic cloves, peeled

1 oz. Parmesan cheese, chopped

8 fresh basil leaves

3 Tbl. olive oil

4 oz. fresh Mozzarella cheese, cut into ½-inch cubes or

                Mozzarella pearls

½ tsp. salt, plus more to taste

½ tsp. freshly ground black pepper, plus more to taste

12 oz. Rigatoni

Cook the pasta in a large pot of boiling salted water until al dente, (tender but still firm to the bite). 

Meanwhile, in the bowl of a food processor, pulse the tomatoes, scallions, garlic, Parmesan, basil and oil just until the tomatoes are coarsely chopped (do not puree).  Transfer the sauce to a large bowl.  Stir in the mozzarella and season the sauce with salt and pepper to taste.

Yields: 4 servings

*****

Linguine and Shrimp with Clam Sauce 

1 can clams, chopped, drain and reserve ½ cup liquid

½ lb. shrimp, shelled and deveined

1 clove garlic, peeled and crushed

2 Tbl. butter

2 Tbl. chopped parsley

1 can cream of mushroom soup

¼ c. milk

2 Tbl. grated Parmesan cheese

1 lb. linguine

Cook linguine according to package directions.

While pasta is cooking, sauté clams, shrimp, parsley and garlic in butter about 5 minutes.  Add clam juice/liquid, soup, and milk.  Stir.  Simmer 5 to 7 minutes. Set aside until pasta is cooked.

Drain cooked pasta and return to pot.  Add clam sauce. Toss to coat.  Garnish with Parmesan. Serve.

Yields: 4 servings

*****

Fettuccine Alfredo with Shrimp 

1 lb. fettuccine

½ c. butter

2/3 c. grated Parmesan cheese

¼ c. half-and-half

½ tsp. salt

¼ tsp. black pepper

1 lb. shrimp, peeled and deveined (optional)

Garnish: Flat leaf parsley, chopped

Cook pasta according to package directions.

While pasta is cooking, in a small saucepan, heat butter, half-and-half.  When warm add Parmesan cheese.  Stir until all the cheese has melted.  Season with salt and pepper to taste.

When pasta is 2 minutes from finished cooking, add shrimp.  Drain.  Return pasta and shrimp to pot.  Add Alfredo sauce.  Toss to coat.  Garnish with parsley. Serve.

Yields: 4 servings

*****

I thought the following would be perfect for using up your leftover ham from Easter.

*****

Lastly, a coffee cake.  This would be the perfect morning comfort food for me.  Especially warm from the oven.

Recipe Ideas - Week #2: Instant Pot Baby Back Ribs - Herbed Sardine/Mussels Spread - Deviled Egg Salad - Instant Pot Hard Boiled Eggs

Hope everyone is doing well.  Not the easiest of times.  I know I'm turning to my crafting, food and WINE (FYI - Pat is having Cirrus Vodka delivered to her home - WHAT)!  It's another week of ideas -

I featured two Rose wines.  Both are new into the store this week.  They pair perfectly with quarantine.

Day Owl is $13.99 and Diroa $15.99.  Both are California.








The first recipe is a revisit of Instant Pot Baby Back Ribs.

YES.  You can also prepare this recipe in your slow cooker.

Not in the photo (oopsies!) is Aneto Vegetable Broth.

*****

I wanted to sample this recipe out, but havnen't had the chance.  It really is yummy.  



Don't fear the sardine!

Herbed Sardine/Mussels Spread

1 c. sour cream or crème fraiche (or full fat Greek yogurt)

1 tsp. freshly squeezed lemon juice

2 Tbl. parsley, finely chopped

1 tsp. thyme or other fresh herbs of choice

¼ tsp. smoked paprika plus more for sprinkling

¼ c. diced red onion

1 tin Matiz Sardines (in Olive Oil - in Lemon Essence – Wild Spicy) or

Matiz Mussles in Oil and Vinegar, drained

Stonewall Kitchen Sea Salt Crackers or sliced baguette

Salt and pepper to taste

Put sour cream or crème fraiche in a bowl. Put in all of the ingredients except for the sardines/mussels, and stir well. Season with salt and pepper to taste.  

Spread on cracker or bread.  Top with piece of sardine, or a mussel.  Garnish with onion, parsley and sprinkling of paprika.

Yields: 1¼ cups spread

*****

Lastly, another revisit - Deviled Egg Salad and Instant Pot Hard Boiled Eggs.

Recipe Ideas - Week #1: Candied Carrots - Seafood Stuffed Portobello - Italian Olive Bread - Shrimp and Chorizo Skillet - Spicy Italian Sun Dried Tomato Seasoning

Rodney is letting me run with my idea of setting up a table with recipe and product ideas.  With all the crazy going on, I thought it would be inspiring for customers to try new things, or revisit what I've done in the past.  Plus, for any new customers ... it's all new.  Here's this weeks inspiration.

I featured 2 wines  -

     Ruffino Orvieto: $12.99. A nice, refreshing change from your everyday varietal.  Pairs well with seafood and chicken.  

     Red Diamond Merlot: $6.99!!! Great buy. Pairs well with meat.  Nicely balanced. Perfect price point for cooking.  It's a sipper (not tannic)!

Candied Carrots

1 lb. baby carrots, steamed or 

     boiled until just tender, well drained

1 Tbl. unsalted butter

2  Tbl. Stonewall Kitchen Orange Cranberry Marmalade

Salt and white pepper

1 tsp. flat-leaf parsley, optional

Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly.

Add carrots and stir to cover with glaze. Season with salt and pepper, to taste. Stir in parsley, if desired, and cook until carrots are hot.

Serve at once or gently reheat over medium-low heat, adding a little water if necessary.

*****

Seafood Stuffed Portobello

1 large Portobello mushroom, cleaned, stemmed, gills removed

1 TFM seafood cake – Ultimate or Maryland Crab, Supreme Shrimp,

     Spicy Shrimp and Bacon,  World Famous Salmon

Olive oil

Paprika

butter

Preheat oven to 375^o.

Rub outside of Portobello with olive oil.  With mushroom opening face up, place seafood cake in center of mushroom and gently press so it fills center of mushroom.  Dot with butter.  Sprinkle with paprika.

Place on a foil lined baking sheet and bake for 30 minutes until mushroom is tender.

Yields: 1 serving

Note: This recipe is a combination of a recipe from Howard (our store Asst. Mgr. who retired this week) and one when I was a Personal Chef. 

*****

Next recipe can be a side dish, or snack; one my family enjoys.  I use Sable & Rosenfeld Olive Bruschetta, but you can use any olive salad you enjoy.  I adapted this from a recipe when I was personal cheffing.

Italian Olive Bread

1 loaf Italian Bread, sliced vertically

4 oz. cream cheese, softened

4 green onions, sliced

½ tsp. paprika

¼ tsp. garlic salt

1 (16 oz.) jar Olive Salad, drained Sable & Rosenfeld, Mediterranean Olive Bruschetta  or   Boscoli

1 c. shredded Mozzarella

¼ c. grated Parmesan Cheese

In a medium mixing bowl, add cream cheese, green onions, paprika and garlic salt.  Mix until thoroughly incorporated.  Add olive salad and mozzarella.  Mix until thoroughly incorporated.

Spread the mixture evenly onto bread halves.  Top with Parmesan cheese.

Place on a foil lined baking sheet and bake in a 350^o preheated oven for 15 to 20 minutes until warm and toasted.

Slice and serve.

Note: Can slice bread, as if for sandwiches, and make above for individual slice.

*****

Recipe for customer favorite - Shrimp and Chorizo Skillet.  Oh so delicious. 

*****

Spicy Italian Sun Dried Tomato Seasoning  

Add to: 

    - pasta sauce 

    - seasoning your breading.  

    - EVOO with some salt for a bread dipping sauce.

Hi All!

Soooo crazy these days.  I miss seeing you and sampling.  I have been shopping at my TFM and one day Rodney asked me if I'd help out as they were short handed (===>).  


By the time the weekend rolls around, our meat department seems to be the only store stocked, with no limit on purchase.  I can only hope that customers who shop elsewhere, and are now coming to us, continue to come to us. 

Not working every day.  That would be a "real job".  But I will be working tomorrow, Tuesday, Chuck and Chicken.  If you haven't quarentined, maybe you'll shop at my store?  My fellow TFM team tell me how my regulars haven't been in.  But early on, they told about their sighting of grazers.  

Pat and I have exchanged humorous posts about all this crazy.  Here are two that fit me to a tee!

Stay well.  Hope to be back to sampling wine and cheese ... eventually?

XOXO

Food & Wine Tasting - February 29th

Change in my plans and I'll be working this Saturday!!!

February 28th

12:00 to 4:00 PM

I have some great recipes/samples with Sardines, Cockles, Mussels, Anchovies ... you get the drift.

Food & WIne Tastings - UPDATE

Hey all!  Hours are being cut at the store;  I'm the first one to get cut.  I have a client who wants food demos, so I'll be working for myself.  Might as well go where the money is.  Also going back to NY to see my parents.  If the store needs me,  I'll be back sometime in April.

You know how to reach me!

XOXO

Recipes: Sesame Cream Cheese - Unexpected Company Seafood Spread - Summer Sausage with Jarlsberg Spread and Cornichon - Beef Chili

I'm finally getting around to posting recipes from my previous couple of tastings.  I'll start with the 3 recipes that received rave reviews from customers and my fellow TFM teammates.  It was rated as one of my best sampling assortments/ideas.

First up is an ever so easy recipe that can be quickly prepared.  It's one of those "who knew" recipes.  The most commented "who knew" was - "who knew you could marinate cream cheese in soy sauce?"

Sesame Cream Cheese

1 block (8 oz.) cream cheese         

Soy sauce
toasted sesame seeds
Sesmark Plain Rice Crackers

In a medium-small container, place cream cheese.  Add enough soy sauce until the block of cream cheese just starts to float.  Cover and refrigerate. Marinate 3 hours up to overnight; turning halfway through.

Note:  If marinating  3 to 5 hours use 100% soy sauce. If marinating overnight, use 50/50 mixture soy sauce/water. 

Remove from soy sauce and coat with sesame seeds.  Serve with Rice Crackers.

*****

Loved, loved, loved by everyone who tasted.

Unexpected Company Seafood Spread

8 oz. cream cheese, softened

3 Tbl. TFM Original Cocktail Sauce

1½ tsp. Old Bay seasoning

1/3 c. diced red onion

8 oz. TFM (Deli) prepared seafood salad

In a medium bowl, mix together cream cheese, cocktail sauce and Old Bay until smooth.  Stir in onion and seafood salad.  Cover and chill 4 hours or overnight.  Serve.

A few comments on Saturday were 'not enough cocktail sauce' and other 'not enough Old Bay'.  You can add these ingredients to taste.  However, I must say, that I prepared double recipe so I would have it for both Saturday and Sunday.  Sunday the flavors were much more pronounced and no one commented on lack of flavor for either ingredient. 

*****

I'm not a summer sausage fan, but we had some, in the shape of a football no less.  It looked like the perfect product to sample out.  But ... you know me ... let's do something with hit.  This was perfect - easy to prepare, delicious, and a nice change from the "usual".

Summer Sausage with Jarlsberg Spread and Cornichons
1 Olympia Provisions summer sausage
1 container TFM Jarlsberg Spread
1 jar Maille Cornishons
crackers

Drain a few cornishons and slice horizontally.  Set aside.

On your favorite cracker layer - a slice of summer sausage, Jarlsberg spread and top with a cornishon. Serve.

*****

This last recipe was on the meat counter at the store.  I gave it a go.  This recipe just parts ways with the "love, love, love".  It was more of the okay, nice, it's good.  Most of the customers, TFM teammates and I enjoy more of a meaty, thick, hearty chili.  The flavor/spices in here were nice, but it wasn't close to thick and hearty. Definitely not meaty.  Way too much bell pepper.  But here it is.

Food and Wine Tasting - January 25th & 26th

The week got away from me.  Forgot to post.

YES.  I am working this weekend.  12:00 to 3:30 PM.  I'll see what's in stock and take it from there.  We shall all be surprised together.

Wine and Food Tasting - January 18th & 19th

Weekend #2

I'm ready to get the party started with more delicious recipes.

Corporate has me sampling, everyone's favorite, Spicy Southwest Dip.  Along with 
     - Blue Moose Asiago Dip
     - TFM Original French Rounds
     - Celery Sticks
     - Carrot Sticks

As for Me ...
     - Unexpected Company Seafood Spread
     - Sesame Cream Cheese
     - Summer Sausage 
     - WINE!

Recipes: (Instant Pot) Beer Brats - Jarlsberg-Bacon Spread - Kumquats and Ricottta with Mike's Hot Honey

Okay.  Let me clarify - best weekend ever for 2020.  Aside from recipes being a hit with everyone, I did sell a lot of product.  I'm always going for delicious, but also easy to prepare.  

This was my first weekend sampling for Super Bowl party ideas.  We have 3 more weekends to go, to build your party.  Here are the recipes for this weekend ...

INSTANT POT!  One of my favorite and most used tools in my kitchen.  Sooooo many of you told me you received one for Christmas, but still have it in the box.  Let me say, "TAKE IT OUT OF THE BOX!"  Use it once and you'll be hooked.  

(Instant Pot) Beer Brats

6 Brats

2 onions, sliced

2 Tbl. vegetable/canola/olive oil

2 bottles beer - Lager

½ stick butter

6 pretzel buns

1 jar Freak Flag Organics Smokey Red Mustard

Heat Instant Pot to SAUTÉ/NORMAL.  When HOT add oil and begin browning brats. When browned, remove from pot.  Do not drain any of that goodness from the pot.

To Instant Pot, add onion.  Sauté until translucent.  CANCEL cooking.  

Place brats on top of onions.  Dot with butter. Pour beer over brats. 

Place lid on pot and make sure pressure valve is closed. Set Instant Pot to PRESSURE (LOW/NORMAL) and WARM is off. 

Cook time is 7 minutes. 10 minutes natural release, then open pressure valve to release any remaining steam/pressure. When red pin drops, remove the lid.

Serve with or without buns and Freak Flag Organics Smoky Red Mustard.

When I saw Freak Flag on the shelf, I thought, "Let's play and introduce customers to this."  Brats and Super Bowl came to mind.  To switch it up, put it on a pretzel bun!   Sold a lot of brats, pretzel buns, and Freak Flag Red Mustard.

Saturday I prepared this recipe with Yuengling Lager.  Sunday I used Blue Mountain's Lager.  Blue Mountain had a mild flavor; did not add any character/flavor to the recipe.  I personally prefered Yuengling as did Gene (you know Gene - Deli, sings a lot, spouts off food recipes and ideas all the time).

Sunday, I sampled Red Dragon English Cheddar with Whole Grain Mustard.  HUGE hit.  It also paired nicely with the Beer Brats.

*****

The following recipe, is from 2014 (back when I worked at TFM Huguenot).  It was a hit then and a hit this past weekend.  The seasoning I used in 2014, TFM no longer sells, so I changed it to my "jump up and down" seasoning (which is new into the store) Spanish Chorizo Seasoning.  The first recipe I used it in was (Instant Pot) Spanish Chorizo Shredded Pork.

Jarlsberg-Bacon Spread

½ lb. Jarlsberg cheese, shredded

6 slices TFM Market Style bacon, cooked and crumbled OR

     1 pkg. Epic uncured bacon bits

1/3 to ½  c. finely chopped red onion

¾ to 1 c. mayonnaise

1 tsp. TFM Spanish Chorizo Seasoning

Combine all ingredients in a mixing bowl.  Mix until thoroughly incorporated.  Refrigerate overnight to let flavors blend.   Serve with Original Pretzel Crisps, Pretzel buns, TFM French Rounds, or your favorite crackers.

I did use TFM's Market Style bacon.  Cooked it, removed the fat, and chopped it.  I'll take fresh bacon over bacon bits any day.

FYI - if you need the Jarlsberg cheese shredded, just ask the cheese specialist or anyone in the Deli, and they will be happy to do it for you.  

*****

This last recipe was TFM Corporate's required sampling.  A "who knew" kind of recipe.  No one thought about the combination of Ricotta, kumquats and hot honey.  Creamy.  Hint of sweet.  Hint of spice.  Crunch. FYI - the more Mike's Hot Honey you put on, the hotter it will be.  

Kumquats and Ricotta with Mike’s Hot Honey

1 pint kumquats

1 (16 oz.) container whole milk ricotta cheese

1 sourdough baguette, sliced

1 (12 oz.) bottle Mike’s Hot Honey

½ c. caramelized walnuts, roughly chopped

Slice kumquats into thin round pieces.  No need to peel.  Remove any large seeds.  Set aside.

Preheat broiler.  Place bread slices on sheet pan.  Broil until lightly toasted, about 5 minutes.

Spread 2 to 3 tablespoons ricotta tablespoon ricotta on top of each bread round.  Add 4 to 5 slices of kumquat on top.

Drizzle with desired amount of honey and garnish with walnuts.

FYI - I used TFM's Original French Rounds.  It was easier for Bakery and for me.  However, I think sourdough would be a nice flavor addition.

Off to plan next weekends sampling.  I already know what Corporate wants.  Now to figure out some delicious party food for what I want.

Wine and Food Tasting - January 11th & 12th

YES!  I am working this weekend.

With the craziness of the holidays past, I will try and post the weekends I am working.  However, I'm back on the kick of, "they don't pay me to work at home".  You know - planning, printing recipes, updating a blog.

With that "rant" over ...

Corporate has me sampling a 'kumquat, ricotta, hot honey' appetizer.  One dish isn't enough (for me) for sampling. I'm going to try and focus on food for Super Bowl parties.  This weekend will be beer brats in the Instant Pot. Of course, wine. 

Come sample and shop!  Remember, DON'T MAKE THE WINE LADY MAD!

2019 RECIPE INDEX

* Represents, TFM co-worker and customer favorite recipes.
** Recipes I'm sharing.

2013 RECIPE INDEX
2014 RECIPE INDEX   
2015 RECIPE INDEX
2016 RECIPE INDEX
2017 RECIPE INDEX
2018 RECIPE INDEX

A
* Aji Amarillo Sauce (Shrimp or Rotisserie Chicken)
** (Anita's) Mussels and Pasta
** (Anita's) Pumpkin Ravioli with Brown Butter Sage and Pumpkin Salsa
** (Anita's) Runamok Candied Bacon
* Avocado Halves with Marcona Almonds, Spanish EVOO, and Spices


B
* Bada Bing-gria


C
* Calabrian-Style Shirmp Scampi
- (Chicken) Shrimp and Chorizo Skillet
** Country Christmas Tea
-  Couscous and Sauce (Les Moulins Mahjoub) with Shrimp/Chicken 
* Cuban Pot Roast


D
* Deviled Egg Salad

E


F
* Fermented Honey Sauce (Organic Red Onion) with Goat Cheese
- Fermented Hone Sauce (Organic Garlic) with Shrimp
* Five Bean Salad


G
* Garlic Jalapeno Spread
* Gnar Gnar Guac

H

- Habanero Roasted Almonds with Habanero Salt
* Hatch Chile Cream Sauce
* Hatch Fire Roasted Salsa

I
* Instant Pot
-  Instant Pot
     * Baby Back Ribs
     * Corned Beef
     * Hard Boiled Eggs
     - Pork with Sauerkraut
     * Spanish Chorizo Pork
J


K


L


M
* Matiz Pippara Peppers


N
- New Age wine and Margarita Cotton Candy


O
* Open Face Ruben Sandwich
- Over Cream Cheese
     * Chile Crunch


P
* Panetone Bread Pudding
* Perfect Bloody Mary
- Pineapple Sage Sangria
- Preserved Lemon and Dill with Salmon



Q

     

R

* Roasted Red Pepper Tapa
* Roasted Tomato Grilled Cheese


S
* Shoyu Steak Marinade
* Shrimp and Chorizo Skillet
* Slow Cooked Meatballs (Stonewall Kitchen)
* Smoked Gouda Spread
* Sofrito Mussels and Roasted Garlic Aioli
* Southern Potatoes and Green Beans (Instant Pot)
* Sweet N Tangy Mustard Seed


T
- Thousand Island Dressing
* Tomahawk Steak

U


V


W
* Water Chestnut Dip
* Wild Hibiscus Flowers with Cranberry Goat Cheese


X


Y

Z