Caprese Fettuccine

Ingredients:

Dried (or fresh) fettuccine pasta, enough for two people

1 c. grape tomatoes, halved

1/4 c. fresh basil, coarsely chopped

1/2 c. shredded monterey jack cheese

1/4 c. grated parmesan cheese

1/4 c. grated romano cheese

1/2 c. fresh mozzarella cheese, diced

1 tbsp. rosemary, crushed

1 tbsp. Italian herb mix

1/8 tsp. cayenne pepper

1/4 tsp. red pepper flakes

1 tsp. black pepper

1 tsp. salt, or more to taste, plus more for boiling water

1 tbsp. olive oil

Directions:

To a large pot, add enough water to cover fettuccine pasta for two people. Add about 1-2 tbsp. salt to the water, as this is the only chance to flavor the pasta itself (I love the heck out of some Rachel Ray). Bring to a boil.

While the water is heating, halve the grape tomatoes and set aside.

Add the fettuccine to the water and boil for recommended time on the package--usually about 12 minutes. I recommend cooking al dente, especially since we're going to add the drained pasta back to the pot to include the remaining ingredients and let flavors meld together.

Finish halving the grape tomatoes and coarsely chop the basil. Smells amazing, right?

Give the mozz a dice.

Right about now, the pasta should be done. Drain and place back in the pot. Drizzle lightly with olive oil and toss.

Add the tomatoes, basil, all cheeses, and dry ingredients.

Mix the fettuccine and other ingredients together until well blended. If it is a little dry, drizzle a bit more olive oil onto the combination. Not too much. Lightly toss until smooth and creamy.

At this step, it took everything within me to not eat the entire pot. Of course, go ahead and taste the pasta to make sure it's to your liking. Add more of what you prefer.

Serve ...

... and eat your heart out.

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Pinteresting Pairings: A Hearty, Year-Round Italian Meal

Over the past couple of weeks, I've noticed a trend: People tend to find the task of assembling all components of a full meal a bit burdensome.

I'm introducing a weekly feature to EYHO called "Pinteresting Pairings." This type of post provides a platform for me to piece together recipes, from my Pinterest page, to make a full meal. Most often, I will try to include a drink, an appetizer, an entrée, and a dessert.

Feel free to leave comments regarding sides, desserts, and the like, that might go well with the other featured dishes. Your creativity is always welcome.


Please take the first Pinteresting Pairings post as an example of features to come:

Starter

Roasted Grapes with Thyme, Fresh Ricotta,  and Grilled Bread

Drink

A to Z Pinot Gris 2010 (Oregon, USA)

Entrée

Oven Fried Parmesan Garlic Chicken

Side

Zucchini Tomato Gratin

Dessert

Creme Brûlée

Eat your heart out.

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Asif and Lauren's Crispy Falafel

To celebrate the 4th of July, our friends Asif and Lauren hosted a beer tasting-potluck event. A really brilliant occasion, actually; each person attending brings a six-pack of beer they've never tasted before. Ultimately, everyone is exposed to a virtually, or at least seemingly, endless supply of never-before-heard-of brew. Excellent idea, right?

For an event like this, sustenance is definitely in order. One of the best dishes made that day? Asif and Lauren's Falafel. I've got to tell you, there's nothing like being beside someone in the kitchen who loves cooking just as much as you. Throughout the process, Asif taught me so much about making this relatively complex dish. Hopefully, I can pass along some helpful tips to you.

While the falafel took a great deal of time to make, the product was more than worth the wait. Perfectly crunch, golden brown covering of goodness encasing this soft, flavorful center. Believe me - you want to make this recipe.

Side note: Serve with tzatziki sauce - you'll be thankful; directions for the cucumber sauce can be found below the original falafel recipe.

Warning: Apparently, this dish requires caution. I nearly cut off my finger and Asif burned his skin on the deep fryer. BE CAREFUL!

Ingredients:

1 (15 ounce) can of chickpeas (i.e., garbanzo beans), drained

1 white onion, chopped

1/2 c. fresh parsley

2 cloves garlic, chopped

1 egg

2 tsp. ground cumin

1 tsp. ground coriander

1 dash of pepper

1 tsp. salt

1 pinch cayenne pepper

1 tsp. lemon juice

1 tsp. baking powder

1 tbsp. olive oil

1 c. dry bread crumbs - gradual (I'll tell you more about that later)

oil, for frying

Side note: Bear in mind that Asif and I made five times the amount suggested for this recipe.

Directions:

In a large bowl, mash the chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. Don't belittle the process - it's one that takes a bit of elbow grease.

In a blender, process the onion, parsley, and garlic until smooth.

Pour the onion mixture into the bowl of mashed chickpeas; stir well to combine.

In a small bowl, combine egg, cumin, coriander, salt, black and cayenne pepper, lemon juice, and baking powder.

Stir the egg mixture into that of the chickpeas, along with olive oil.

Here's where it gets a little tricky. The thing is, you want to add enough bread crumbs so that the mixture isn't sticky and holds together when rolled, but not too much to where the falafel comes out dry and crumbly. Slowly and carefully add the bread crumbs, mixing all throughout the process in order to spot desired consistency.

Form 8 balls and flatten them into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Now, Asif and I used a deep fryer, and things worked out perfectly. The ball's in your court (I can't help it, Federer-Murray Wimbledon match is on in the background).

Fry patties in hot oil until golden brown on both sides.

Remove the falafel patties from the oil and place them on a paper towel covered plate to drain.

And you're ready to eat! It's suggested to serve these babies with a side of tzatziki sauce.

What are your favorite go-to potluck dishes? Post the dish and it just may turn up on Eat Your Heart Out.

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Chocolate Chip Banana Bread with Buttermilk

There's something about banana bread, isn't there? I have tried a number of recipes, but this one has got to be my favorite. Here's the original recipe, but stay tuned, as I have a few changes and a banana bread-making tip.

Side note: Good with ice cream as a dessert, or as French toast for breakfast (with whipped cream or maple syrup).

Ingredients:

2 eggs, beaten

1/3 c. buttermilk

1/2 c. vegetable oil

2 ripe bananas, mashed

1 c. white sugar

1/2 c. brown sugar (the original recipe calls for 1 1/2 c. white sugar, but a 1/2 c. of brown might add a extra flavor; I didn't use this, but I would the next time)

1 tsp. vanilla (I didn't use this, but I would the next time)

1 3/4 c. all-purpose flour, extra for coating the pan

1 tsp. baking soda

1/2 tsp. salt

1/2 c. milk chocolate chips (optional)

1/2 c. chopped pecans (optional)

Directions:

Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x5 inch loaf pan with non-stick spray. Lightly coat with all-purpose flour.

In a large mixing bowl, mash the bananas to desired consistency.

To the bananas, add two eggs; blend thoroughly.

Add the buttermilk, vanilla...

...and the vegetable oil; mix together until smooth.

If you choose, add chocolate chips and/or pecans. I chose chocolate - I always choose chocolate!

Blend until smooth.

To a separate, medium-size bowl, add both types of sugar...

...and flour.

Following, add the salt and baking soda; sift the dry ingredients together.

To the wet mixture, add the dry; thoroughly combine.

Pour the batter into the prepared loaf pan and bake for about one hour, or until an instrument inserted in the middle of the loaf comes out almost clean (the original recipe calls for one hour and a half).

Note: Here's the thing. I find it very difficult to bake a banana bread loaf thoroughly in the oven, without burning the top.

Here's my tip: Bake the loaf for about one hour. Inserted a butter knife in the middle of the loaf. The goal is to have the knife come out *almost* clean. Then, use foil to cover the banana bread loaf while it is still in the pan. Leave on for approximately 20 minutes, and the loaf will continue to bake all the way through. Voilà.

Eat your heart out.

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