Saturday, October 16, 2010
Sunday, October 10, 2010
Handsome Eddie & Frankie Knuckles: A NYC Culinary Adventure
Special thanks again to guest contributor, Frank Visco (aka "Frankie Knuckles"), who shares a recent NYC dining experience with us . This time he's joined by his culture-vulture counterpart, "Handsome Eddie", aka Ed Gandorf, aka "Chip"! Read on for a fantastic account of their dinner at Il Violino...
We took a day trip to Manhattan to see the new production of "Das Rheingold" at the Metropolitan Opera on Thursday, September 30.
Arriving at Lincoln Center at 4 pm from Loudonville by Yankee Trails/Siena Opera Club bus, and expecting torrential rains, we were prepared with fold-up umbrellas and sack-pack rain jackets. Instead, we found balmy, humid, tropical weather, and decided to roam the neighborhood.
Strolling north on Amsterdam, then east to Columbus, we criss-crossed the sixties (in a literal, not metaphysical sense), reading posted menus as we went.
Although we have contacts in the city, and experience living and working there, we decided to be adventuresome and not depend on recommendations or past history. It was a day to explore, and perhaps find something as new and promising as the avant garde production of the classic opera we would be attending that night.
The area a few blocks north of Lincoln Center has many choices. We weren't rushed for time. Price was a minor consideration, but quality was definitely the key to the search. It finally came down to a choice between a French restaurant on the lower level of a brownstone on 68th, east of Columbus, and an Italian restaurant at the northwest corner of 68th and Columbus. The friend with neither of those nationalities in his heritage chose the Italian establishment.
Couldn't have been a better choice.
The restaurant: Il Violino, at 180 Columbus, had opened for dinner at its usual time, 4 pm, but even an hour later, when we showed up, the place was empty, and the gracious staff seated us in the glassed-in porch, on the 68th street side. The walls were lined with Metropolitan Opera posters. We took that as a good omen.
Wood floors, uncluttered white walls and brick in the bar area, combined with open areas of the wrap-around porch give the place a clean, elegant feeling.
The wine list - one of the first items of inspection - proved to be reasonable and accommodating, both in selection of wines and in price. Oftentimes a wine list can be overbearing, with such a profusion of choices and price ranges that it becomes a major event just to select a bottle. Here, the wine list was clear and straightforward....essentially, one selection for each major varietal or type you might choose...four or five selections each in sparkling, whites and reds, all reasonable priced for NYC. Ed selected a fine Nero d'avola, a smooth, rich red wine from Sicily that complemented both of our entree selections.
The waiter recited the evening's specials, and Frankie Knuckles' eyes lit up when he heard the pasta was homemade orecchiette with sausage and broccoli rabe, and Handsome Eddie chose - after a period of indecision amongst more than a few selections - the pappardelle a la Bolognese. All of Il Violino's pastas are homemade, and these two were prepared al dente, the preferred consistency of true pasta lovers.
We each started with a tricolore salad, fresh and crispy endive, arugula and radicchio with cherry tomatoes and peccorino flakes, with a light and flavorful oil and vinegar dressing.
The crusty slices of fresh Italian bread were served with those little pats of foil-wrapped butter, but we asked for and received “Italian butter” – flavorful olive oil, served in a small cup with a spoon for drizzling on the bread.
We took our time with the salads, weren't rushed, and by the time we were ready for the pasta, the restaurant began to fill up, with a 50-50 mix of tourists and locals. It's always comforting to know that the restaurant you've chosen is a neighborhood favorite.
Generous helpings of delicious pasta challenged Ed & Frank's appetites, but our appetites won the day.
Frank’s entrée was fragrant and piquant with the intermingling of the homemade sausage and broccoli rabe. The spices and earthiness of the sausage were offset by the bite of the rabe, and cradled by the half-shells of the orecchiette. A mix of textures, combined with the mix of flavors, guaranteed a full, satisfying entrée.
Ed’s entrée was served in a heaping mound of aromatic Bolognese, supported by the wide, thin pappardelle noodles interwoven throughout. A thick, meaty sauce – it was almost a shame to label it as a sauce, given the density and richness of the Bolognese. Definitely not your mother’s meat sauce (at least, not my mother’s) of some ground beef thrown into a tomato sauce, this was hearty fare yet with a complexity of flavors – meat and garlic against a sparing backdrop of thick tomato…and, as we later found out, a few secret ingredients. The pappardelle was perfect for such a deeply flavorful dish, adding its own subtle yet substantial flavors.
Ed was intrigued by the Bolognese, and asked if he could have the recipe for both dishes. The waiter promised that he could.
After we shared a disappointing slice of dry cheesecake, which seemed a little overbaked or past its prime, and cups of full-strength cappuccini, , the waiter brought a complimentary pair of glasses of limoncello (not homemade, but chilled to the right temperature), which was followed by a visit from the young chef himself, the Cipriani-trained Nelson Slavichay, who recited the ingredients of both pasta sauces. We found out that the sausage for Frank’s dish was made on premises, as were both of the pastas. And, Slavichay imparted the secret of the Bolognese – after the meat was sauteed, butter and cheese were added to melt into and form the base of the Bolognese, before adding the tomato and spices. THAT tip went into Ed’s cookbook!
The total, including tax, for the bottle of wine, two salads, two pasta entrees, one cheesecake and two cappuccini was just over $130 before tip.
In Ed’s view – a well-recommended restaurant for – if not absolutely authentic le italiano – some of the best Italian-American in the area, set in comfortable and pleasant environs.
Il Violino is open for lunch Monday through Friday from Noon to 4; Dinner 7 days a week from 4 to Midnight, and weekend brunch from Noon to 4. Major Credit Cards. Online at:
http://ilviolinonyc.com/
Arriving at Lincoln Center at 4 pm from Loudonville by Yankee Trails/Siena Opera Club bus, and expecting torrential rains, we were prepared with fold-up umbrellas and sack-pack rain jackets. Instead, we found balmy, humid, tropical weather, and decided to roam the neighborhood.
Strolling north on Amsterdam, then east to Columbus, we criss-crossed the sixties (in a literal, not metaphysical sense), reading posted menus as we went.
Although we have contacts in the city, and experience living and working there, we decided to be adventuresome and not depend on recommendations or past history. It was a day to explore, and perhaps find something as new and promising as the avant garde production of the classic opera we would be attending that night.
The area a few blocks north of Lincoln Center has many choices. We weren't rushed for time. Price was a minor consideration, but quality was definitely the key to the search. It finally came down to a choice between a French restaurant on the lower level of a brownstone on 68th, east of Columbus, and an Italian restaurant at the northwest corner of 68th and Columbus. The friend with neither of those nationalities in his heritage chose the Italian establishment.
Couldn't have been a better choice.
The restaurant: Il Violino, at 180 Columbus, had opened for dinner at its usual time, 4 pm, but even an hour later, when we showed up, the place was empty, and the gracious staff seated us in the glassed-in porch, on the 68th street side. The walls were lined with Metropolitan Opera posters. We took that as a good omen.
Wood floors, uncluttered white walls and brick in the bar area, combined with open areas of the wrap-around porch give the place a clean, elegant feeling.
The wine list - one of the first items of inspection - proved to be reasonable and accommodating, both in selection of wines and in price. Oftentimes a wine list can be overbearing, with such a profusion of choices and price ranges that it becomes a major event just to select a bottle. Here, the wine list was clear and straightforward....essentially, one selection for each major varietal or type you might choose...four or five selections each in sparkling, whites and reds, all reasonable priced for NYC. Ed selected a fine Nero d'avola, a smooth, rich red wine from Sicily that complemented both of our entree selections.
The waiter recited the evening's specials, and Frankie Knuckles' eyes lit up when he heard the pasta was homemade orecchiette with sausage and broccoli rabe, and Handsome Eddie chose - after a period of indecision amongst more than a few selections - the pappardelle a la Bolognese. All of Il Violino's pastas are homemade, and these two were prepared al dente, the preferred consistency of true pasta lovers.
The crusty slices of fresh Italian bread were served with those little pats of foil-wrapped butter, but we asked for and received “Italian butter” – flavorful olive oil, served in a small cup with a spoon for drizzling on the bread.
We took our time with the salads, weren't rushed, and by the time we were ready for the pasta, the restaurant began to fill up, with a 50-50 mix of tourists and locals. It's always comforting to know that the restaurant you've chosen is a neighborhood favorite.
Generous helpings of delicious pasta challenged Ed & Frank's appetites, but our appetites won the day.
Frank’s entrée was fragrant and piquant with the intermingling of the homemade sausage and broccoli rabe. The spices and earthiness of the sausage were offset by the bite of the rabe, and cradled by the half-shells of the orecchiette. A mix of textures, combined with the mix of flavors, guaranteed a full, satisfying entrée.
Ed’s entrée was served in a heaping mound of aromatic Bolognese, supported by the wide, thin pappardelle noodles interwoven throughout. A thick, meaty sauce – it was almost a shame to label it as a sauce, given the density and richness of the Bolognese. Definitely not your mother’s meat sauce (at least, not my mother’s) of some ground beef thrown into a tomato sauce, this was hearty fare yet with a complexity of flavors – meat and garlic against a sparing backdrop of thick tomato…and, as we later found out, a few secret ingredients. The pappardelle was perfect for such a deeply flavorful dish, adding its own subtle yet substantial flavors.
After we shared a disappointing slice of dry cheesecake, which seemed a little overbaked or past its prime, and cups of full-strength cappuccini, , the waiter brought a complimentary pair of glasses of limoncello (not homemade, but chilled to the right temperature), which was followed by a visit from the young chef himself, the Cipriani-trained Nelson Slavichay, who recited the ingredients of both pasta sauces. We found out that the sausage for Frank’s dish was made on premises, as were both of the pastas. And, Slavichay imparted the secret of the Bolognese – after the meat was sauteed, butter and cheese were added to melt into and form the base of the Bolognese, before adding the tomato and spices. THAT tip went into Ed’s cookbook!
The total, including tax, for the bottle of wine, two salads, two pasta entrees, one cheesecake and two cappuccini was just over $130 before tip.
In Ed’s view – a well-recommended restaurant for – if not absolutely authentic le italiano – some of the best Italian-American in the area, set in comfortable and pleasant environs.
Il Violino is open for lunch Monday through Friday from Noon to 4; Dinner 7 days a week from 4 to Midnight, and weekend brunch from Noon to 4. Major Credit Cards. Online at:
http://ilviolinonyc.com/
Monday, September 27, 2010
More Perecca's: A Guest Contributor's Take on Brunch
Good friend, writer, blogger, real world "Mad Man" and food lover, Frank Visco generously shares his recent trip to More Perecca's in Schenectady.. yum.. I see a trip there in my future...Read on for his own review:
Ed & I went to More Perreca's for a noontime breakfast this past Sunday before heading to Proctors for the 2 pm showing of the restored "Metropolis" with live organ accompaniment.
Service at More Perreca's was friendly and fast, the place was buzzing, and the staff was keeping up, cleaning the tables and booths as fast as people left them. They keep pitchers of ice water with generous sized glasses on all the tables.
I had French Toast with a sausage patty and a do-it-myself blend of decaf and Costa Rican coffee, chosen from about 5 varieties. I had seconds of the coffee.
Three thick slices of soft-crusted bread, perfectly battered and toasted, served with those little cups of butter and terrible, light, flavorless syrup, although I admit I'm used to grade b genuine maple.
Sausage was not presented with toast, had to ask for it. It was a flavorful, sweet sausage patty. I don't know if it came from the great little Italian meat market around the corner, Garafalo's, but that shop is worth a visit if you ever want to cook some genuine Italian sausage at home.
Ed had eggs and toast and he scarfed it all down -- you should get his reaction to that.
Last week I had lunch there, and ordered the bracciole special. Fabulous! Prices are very reasonable.
More Perecca's is now serving breakfast and lunch 7 days a week in their newly renovated cafe just next door to their landmark bakery. They are located at 31 N. Jay Street (corner of Warren & N. Jay) in Schenectady, NY, 12305. Phone:518-377-9800.
Hours: Mon - Tues:7:00 am - 3:00 pm Wed - Sun:7:00 am - 8:00 pm
Ed & I went to More Perreca's for a noontime breakfast this past Sunday before heading to Proctors for the 2 pm showing of the restored "Metropolis" with live organ accompaniment.
Service at More Perreca's was friendly and fast, the place was buzzing, and the staff was keeping up, cleaning the tables and booths as fast as people left them. They keep pitchers of ice water with generous sized glasses on all the tables.
I had French Toast with a sausage patty and a do-it-myself blend of decaf and Costa Rican coffee, chosen from about 5 varieties. I had seconds of the coffee.
Three thick slices of soft-crusted bread, perfectly battered and toasted, served with those little cups of butter and terrible, light, flavorless syrup, although I admit I'm used to grade b genuine maple.
Sausage was not presented with toast, had to ask for it. It was a flavorful, sweet sausage patty. I don't know if it came from the great little Italian meat market around the corner, Garafalo's, but that shop is worth a visit if you ever want to cook some genuine Italian sausage at home.
Ed had eggs and toast and he scarfed it all down -- you should get his reaction to that.
Last week I had lunch there, and ordered the bracciole special. Fabulous! Prices are very reasonable.
More Perecca's is now serving breakfast and lunch 7 days a week in their newly renovated cafe just next door to their landmark bakery. They are located at 31 N. Jay Street (corner of Warren & N. Jay) in Schenectady, NY, 12305. Phone:518-377-9800.
Hours: Mon - Tues:7:00 am - 3:00 pm Wed - Sun:7:00 am - 8:00 pm
Sunday, September 19, 2010
Learning to Love Eggplant
So.. I admit it.. this blog post title is really a function of my day job as a marketer.. I wanted something "catchy" to hook readers ... because the truth is, that actually there are very few foods I don't like..
And I've never actually disliked eggplant, it's just that now as a vegetarian I find myself looking for more ways to use it, just I do with all veggies. And it turns out, that similar to Portabello mushrooms, eggplant can be prepared in a variety of very satisfying ways.
My favorite way to prepare eggplant is my own take on a classic Ratatouille - not only is it a flavor explosion (Thanks Peter, I'm going to keep using that phrase whenever I get the chance!) it's a great way to avoid using a lot cheese and breading and additional oils that many traditional eggplant dishes feature - especially Italian recipes.
The recipe is not only healthy and delicious - it's a piece of cake to make - and its extremely easy to customize to what you have on hand, and the flavors that you prefer. Here's the recipe - try it with any combination of late summer vegetables all over the place right now.. You can also omit the cumin and coriander and go more authentic by using the traditional Herbs de Provence that traditional Ratatouille is made with.
My Slightly Middle Eastern Influenced Ratatouille (Eggplant and Tomato Stew)
Total time needed: 30 mins
Makes: 4 servings
INGREDIENTS
1 large eggplant ( I usually don't peel it, but that's your call)
canola oil spray
½ cup finely diced onion
½ cup finely diced red bell pepper
½ cup finely chopped zucchini or spinach
1/4 cup sherry vinegar or Vermouth
1 ½ cups peeled and diced tomatoes
½ cup chickpeas or white beans
1 tablespoon cumin
½ tsp curry powder
½ tbs sugar
½ tablespoon whole coriander seed, toasted and ground
1/4 cup finely chopped cilantro or parsley
INSTRUCTIONS
1. Wash the eggplant and cut it in half lengthwise. Then simply dice it into 1" cubes.
2.Spray a large saute pan with oil spray (like Pam) and set the burner to medium-high heat. Cook a third of the eggplant in the oil until golden brown. Repeat with the remaining eggplant in two more batches, using more oil for each batch.
3. After all the eggplant is cooked, place it on a plate and set aside. Add the onion and red pepper to the pan, and cook over medium heat until soft and caramelized, about 5 minutes.
4. Add the zucchini (or spinach, any green veggie you like, etc.) and cook until just turning soft about 5 minutes or less.
5. Add the sherry vinegar or Vermouth to the pan, scraping up any of the browned bits that have adhered to the bottom.
6. Cook until the vinegar/Vermouth has evaporated, then add the tomatoes and the chickpeas or white beans.
7. Cook mixture over low heat until it is thick and saucy. Add the cumin, coriander, curry powder and sugar then return the eggplant to the pan and continue cooking on low heat for about 10 minutes. Season with a little salt and freshly ground black pepper, and stir in the cilantro or parsley.
Serve this as is, or over rice (basmati would be perfect) ...wouldn't this be great on a Sunday afternoon while watching some sports?
Have any good fall inspired recipes of your own? Share!! I'm hungry and always looking for new dishes to try..
My favorite way to prepare eggplant is my own take on a classic Ratatouille - not only is it a flavor explosion (Thanks Peter, I'm going to keep using that phrase whenever I get the chance!) it's a great way to avoid using a lot cheese and breading and additional oils that many traditional eggplant dishes feature - especially Italian recipes.
The recipe is not only healthy and delicious - it's a piece of cake to make - and its extremely easy to customize to what you have on hand, and the flavors that you prefer. Here's the recipe - try it with any combination of late summer vegetables all over the place right now.. You can also omit the cumin and coriander and go more authentic by using the traditional Herbs de Provence that traditional Ratatouille is made with.
My Slightly Middle Eastern Influenced Ratatouille (Eggplant and Tomato Stew)
Total time needed: 30 mins
Makes: 4 servings
INGREDIENTS
1 large eggplant ( I usually don't peel it, but that's your call)
canola oil spray
½ cup finely diced onion
½ cup finely diced red bell pepper
½ cup finely chopped zucchini or spinach
1/4 cup sherry vinegar or Vermouth
1 ½ cups peeled and diced tomatoes
½ cup chickpeas or white beans
1 tablespoon cumin
½ tsp curry powder
½ tbs sugar
½ tablespoon whole coriander seed, toasted and ground
1/4 cup finely chopped cilantro or parsley
INSTRUCTIONS
1. Wash the eggplant and cut it in half lengthwise. Then simply dice it into 1" cubes.
2.Spray a large saute pan with oil spray (like Pam) and set the burner to medium-high heat. Cook a third of the eggplant in the oil until golden brown. Repeat with the remaining eggplant in two more batches, using more oil for each batch.
3. After all the eggplant is cooked, place it on a plate and set aside. Add the onion and red pepper to the pan, and cook over medium heat until soft and caramelized, about 5 minutes.
4. Add the zucchini (or spinach, any green veggie you like, etc.) and cook until just turning soft about 5 minutes or less.
5. Add the sherry vinegar or Vermouth to the pan, scraping up any of the browned bits that have adhered to the bottom.
6. Cook until the vinegar/Vermouth has evaporated, then add the tomatoes and the chickpeas or white beans.
7. Cook mixture over low heat until it is thick and saucy. Add the cumin, coriander, curry powder and sugar then return the eggplant to the pan and continue cooking on low heat for about 10 minutes. Season with a little salt and freshly ground black pepper, and stir in the cilantro or parsley.
Serve this as is, or over rice (basmati would be perfect) ...wouldn't this be great on a Sunday afternoon while watching some sports?
Have any good fall inspired recipes of your own? Share!! I'm hungry and always looking for new dishes to try..
Saturday, September 11, 2010
Wine, Pizza and Friends = Perfection
Last night I hit the town (Troy, that is) after work with my two favorite accomplices. Looking for some good wine and a little comfort food we found ourselves at Bacchus, in downtown, on Second Street, downstairs from Daisy Baker's. (With a name like "Bacchus" how could we go wrong??)
After securing a nice table in the corner, all three of us started with a glass of the Murphy Goode Sauvignon Blanc - nice! This was a California Savvy B, so it had none of the overly "herbaceous" notes of a New Zealand version. It did have a nice, light citrus quality without being overly acidic. In a word: yum!
Now onto food - after a tough day at work we were all famished. We deserved something comforting - how about the Roasted Garlic Bulb appetizer to share? Why not... sounded amazing, and it was. We were brought a plate of 2 giant Garlic Bulbs, that were wood fire roasted with olive oil and.served with grilled Foccacia bread. Ahhhhh.... I felt better instantly.. my wine in one hand and a piece of bread smeared with roasted garlic in the other - I was set. Did I have a stressful day? Suddenly I couldn't remember.
But, we needed something green, so we all ordred the house salad (at a mere $2.50 you can't afford not to order this) and it was fresh, and lightly dressed with a tangy vinaigrette.
Now it was time for pizza. With the brick oven right there in plain view we knew that whatever we decided on would be satisfying. We chose the Special pizza which featured roasted vegetables and a little mozzarella cheese. Now apart from a few appetizers, Bacchus' menus only offers pizza and pasta - but they do both well - so there's no need to complicate things. The pizza hit the spot - satisfying both my veggie craving (with roasted peppers, eggplant and mushrooms) and my not so healthy craving for a nice salty cheese and a fantastic crust - a little chewy a little crispy.. totally sublime..
A slice of this pizza, with another glass of wine, and good friends made this night out pure perfection.
So today I'll be working off that decadant meal - but it was so worth it.. I'm thinking of starting off today with a few Italian pastries or maybe some sugar dusted zeppole at the Italian Festival in Schenectady... why not keep the Italian theme going another day?
Now onto food - after a tough day at work we were all famished. We deserved something comforting - how about the Roasted Garlic Bulb appetizer to share? Why not... sounded amazing, and it was. We were brought a plate of 2 giant Garlic Bulbs, that were wood fire roasted with olive oil and.served with grilled Foccacia bread. Ahhhhh.... I felt better instantly.. my wine in one hand and a piece of bread smeared with roasted garlic in the other - I was set. Did I have a stressful day? Suddenly I couldn't remember.
But, we needed something green, so we all ordred the house salad (at a mere $2.50 you can't afford not to order this) and it was fresh, and lightly dressed with a tangy vinaigrette.
Now it was time for pizza. With the brick oven right there in plain view we knew that whatever we decided on would be satisfying. We chose the Special pizza which featured roasted vegetables and a little mozzarella cheese. Now apart from a few appetizers, Bacchus' menus only offers pizza and pasta - but they do both well - so there's no need to complicate things. The pizza hit the spot - satisfying both my veggie craving (with roasted peppers, eggplant and mushrooms) and my not so healthy craving for a nice salty cheese and a fantastic crust - a little chewy a little crispy.. totally sublime..
A slice of this pizza, with another glass of wine, and good friends made this night out pure perfection.
So today I'll be working off that decadant meal - but it was so worth it.. I'm thinking of starting off today with a few Italian pastries or maybe some sugar dusted zeppole at the Italian Festival in Schenectady... why not keep the Italian theme going another day?
Tuesday, September 7, 2010
Read My Latest Review: The Jonesville Store
When trying to find a parking spot in the Jonesville Store lot on a recent Saturday night, dining companion Peter and I knew immediately that not making reservations was a mistake. On the other hand, the packed lot was clearly a good sign and we were excited to find out what all these people apparently already knew.
Read more here...
Monday, September 6, 2010
New Season, New Look
Hello foodie fans and faithful blog readers.. if this past weekend's cool temps are any indication, fall is here - no matter what the calendar may say.
With this new season I thought it was time to debut a new look - for fall.
So I hope you enjoy the new design, the new content (like polls and other blogs I follow), and there will be new posts coming soon - I promise!
In the meantime I'll leave you with what I ate last night at a "Comfort Food" themed Labor Day Celebration:
With this new season I thought it was time to debut a new look - for fall.
So I hope you enjoy the new design, the new content (like polls and other blogs I follow), and there will be new posts coming soon - I promise!
In the meantime I'll leave you with what I ate last night at a "Comfort Food" themed Labor Day Celebration:
- Garlic mashed potatoes, skins on, thank you very much, is there any other way to eat them?? Luckily Frank says: "No!"
- Chicken Salad with walnuts and apples and tarragon - Frank says it was inspired by the salad at Allen's on 33rd and 2nd - a place I actually passed every day on the M15 bus on my way to Stuyvesant H.S. (btw: read Frank's blog, Ad Mission, some great stories).
- Feta & Artichoke Dip - a well worth it heart attack on a cracker - this is addictive and decadent.. thanks Tina!
- Bruschetta - (also thanks to Tina) with so much garlic I couldn't help but smile every time I took a bite
- Homemade Challah Bread French Toast Napoleons - Chip strikes again - these heavenly slices were grilled and topped with maple syrup, pecans and homemade ice cream or fresh fruit sorbet (take your pick)
- Me? I made an orzo salad with cannellini bean, tomatoes, fresh basil and mozzarella tossed in a homemade vinaigrette of lemon, red wine vinegarr, olive oil and dried herbs. (see the super-easy recipe in my post below) I also made brownies, but after the Napoleons, it just seemed like overkill!
- There was also plenty-o-wine to go around, including a lovely Sauvignon Blanc that Renee brought.. yum.
- Special shout out to resident photographer (and No - it isn't as easy as it looks..) Jeff.. who took some great photos of some challenging subjects..thanks Jeff! Check out Jeff's beautiful Photography site here.
Orzo and Cannellini Bean Salad
Here's a super simple (uh-oh, I sound like Sandra Lee from the Food Network - sorry 'bout that...) recipe for a pasta salad using cherry tomatoes and orzo pasta with fresh mozzarella and basil. The beauty of it is you can tweak it as much as you like - skip the beans, or replace with another variety, try diced provolone instead of mozzarella, or no cheese at all. The vinaigrette is equally flexible - try Balsamic vinegar for a stronger flavor, you get the idea...- 3/4 box Orzo pasta
- 1 14oz. can cannellini (white) beans, drained and rinsed
- 1 pint cherry or grape tomatoes, sliced into halves
- 1 8 oz. container of Fresh Mozzarella "Pearls" (small ball-shaped pieces)
- 1/2 cup of fresh basil chiffonade (basil chopped into small shreds)
Vinaigrette: combine all ingredients, combine thoroughly with whisk
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- juice of one lemon
- zest of one lemon
- salt & pepper
- 1 tbsp. Italian Seasoning (oregano, basil, garlic powder)
To Make:
- Cook pasta, drain, rinse with cool water, drain again, set aside
- In large bowl combine beans, tomatoes, and mozzarella
- Add orzo, toss gently
- Add vinaigrette, making sure salad is well coated
- Toss in the fresh basil chiffonade, chill.
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