Check Out Tastes Tasty 2.0!

I've been quietly working on Tastes Tasty 2.0...Check it out. ;)

My Very Own Garden!

I have wanted my own vegetable garden ever since I can remember, and last Sunday, this dream became a reality. Joe and I went to the expansive H&H Nursery to pick out our plants. We finally decided on lettuce, red and yellow bell peppers, pole beans and five different tomato varieties. There is something very romantic about planting a garden with your significant other. We created something special together and now we're going to watch it grow.

1. We dug out this approximately 3" x 15" plot of land between our back patio and driveway.
2. We laid down porous black gardening paper to help keep the weeds to a minimum.
3. We then mixed high-quality, nutrient-rich vegy soil into the existing dirt.

4. Joe leveled the soil with a rake.
5. I watered the fresh dirt to keep the dust down and to make it easier to shape.
6. We measured out six rows and created mounts of dirt for the plants to sit on. This helps with sun exposure and water drainage.
7. Mostly for style, we opted for these cool bamboo tomato supports. Much nicer and sturdier than those standard wire ones.
8. And finally, we planted! I'll be sure to post updates when we get our first edible!

Grillin' Out: Cheeseburgers

Every Tuesday night, my brother Jimmy escapes the city lights and joins us in Long Beach for dinner. This particularly steamy April evening found us outside, grilling some fabulously juicy cheeseburgers.

We combined sun-dried tomatoes, minced onion, goat cheese, garlic salt and pepper into the ground beef. The onions help the burgers to retain their natural moisture. Some sharp cheddar, crisp lettuce, a thick beefsteak tomato slice, avocado and crispy fried onions completed the experience. And, naturally, we couldn't use just any ol' hamburger bun -- a crispy on the outside, soft on the inside focaccia roll did the trick.

Throw some artichokes on the barbie and I say "Let's eat!"

Beef and Butternut Squash Stew

When in doubt, turn to Giada. That's my motto. With the cold and rainy weather (by Southern California standards) we've been having, I have been dreaming about the comforting affects of beef stew. So when I came across this recipe, which features butternut squash, I knew I had to make it. So cuddle up next to the fireplace and grab a bowl -- this hearty stew is sure to satisfy.

• 3 tablespoon extra virgin olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef, cut into 2-inch cubes
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons all-purpose flour
• 1 cup Marsala wine (or your favorite red wine)
  
• 1 pound butternut squash, trimmed and cut into 2-inch cubes
• 4 potatoes, peeled and cut into chunks
  
• 1/4 cup chopped sun-dried tomatoes
• 3 to 4 cups beef broth
• 2 tablespoons fresh chopped flat-leaf parsley
• Crusty bread, for serving

1. In a large soup pot heat 3 tablespoons of olive oil over medium heat.
   
2. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.
   
3. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
   
4. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.
   
5. Add the butternut squash, potatoes and sun-dried tomatoes and stir to combine.
   
6. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
   
7. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

I Think I'm in Love...

With my new Kitchen Aid counter-top mixer! Eeeeeks! My ever-so-gracious grandmother recently decided she needed a "more powerful mixer for bread and things." The result? She gave ME her perfectly good, perfectly powerful one. Making cookies is a breeze!

Valentine's Feast

On Valentine's Day, we indulged in four courses from our favorite restaurant...in the comforts of our own home. To celebrate the day of love, Spaghettini Italian Grill & Jazz Club offered a prix fixe menu that was available for pickup. Seeing as how you had to make reservations months in advance to dine-in on such a special night -- Joe and I were thrilled about the idea.
The decadent meal started off with a bottle of Champagne, a plate of shrimp cocktail and a caesar salad. The star of the night? Penne pasta with tomato vodka cream sauce and free-range roasted chicken and tomatoes. The wonderful meal was topped off with a heart-shaped (it was Valentine's Day, after all) red velvet cake with cream cheese frosting and rimmed with crushed walnuts.
And, it just wouldn't be Valentine's Day without chocolate covered strawberries.

Mascarpone and Raspberry Fillo Cups

I kinda came up with this one on the fly. I’ve read endless dessert recipes that highlight the classic Italian combination of red raspberries and mascarpone cheese (a triple-cream cheese made from crème fraîche). I found I had a bag of raspberries and a package of fillo dough in the freezer, so I made sure to pickup some mascarpone when I was at Trader Joe’s.

How did I create these beauties, you ask? I folded each sheet of fillo in quarters (forming a square), lightly sprayed both sides with cooking spray and placed them into a muffin tin. I stuck the fillo cups in a 375 degree oven for about 10 minutes (just until they were golden brown).

While the fillo was baking away, I put the raspberries through the food processor then through a fine strainer to remove all of the seeds. Joe thought I was crazy for straining the seeds from the raspberries, but it made for a really nice, smooth filling – and it wasn’t that bad!

After allowing the fillo cups to cool, I beat together the mascarpone, seedless raspberries and about one tablespoon of powdered sugar. I then spooned the bright pink mixture into a pastry bag and piped it artfully into the fillo cups. To complete the look, I placed a whole raspberry on top and shaved some semi-sweet chocolate over the whole thing. A very light and flavorful dessert, great for your next dinner party!