Reflections on a life in medicine, art, and now...Pasta

2012-01-28T09:38:00.000-06:00

I find that working in a variety of mediums prevents boredom and complacency and helps keep the work fresh. I spend time in my studio everyday, and manage to stay engaged, either painting and drawing, taking care of "busy work", or reading. (The nap time doesn't count.) In the past several days I've completed the following:

Isolated...acrylic, markers, pastel...12x12

Clean Cut...watercolor...pencil, ink

Two new additions to the Paducah Portfolio:

Cynthias...markers, ink...7x7

Before the Condos...markers, pencil, ink...5x7

2012-01-26T15:19:00.001-06:00

About 6 years ago I came across a box of oil pastels that I purchased from the estate of a Wilmington Delaware illustrator in the 1970s. Out of curiosity more than inspiration I began painting with them. For some reason I tried working on some failed clay prints lying around the studio and, as so often happens, ended up with a body of work that grew to over 30 pieces. To my delight they were quite popular and most have been sold. Yesterday I was moving some stuff about - something I tend to do a lot - and uncovered 4 of the few remaining pieces. I'm fond of them and would like to share them with you.

#9...oil pastel...16x4

#7...oil pastel...10x11

#6...oil pastel...13x15

Lacy...oil pastel...16x18

The joy of broccoli rabe

2012-01-25T06:48:00.001-06:00

I realize that I can be "over the top" in my comments and descriptions of the pasta we've been eating, but sometimes it simply can't be helped because the food is so damn good. That was the case last night when I prepared fettuccine with the Broccoli Rabe from Whole Foods brought to us by Elliot and Tom.
Patience and I both thought this was the best BR we had ever had.

I have posted the recipe on several occasions and will not repeat it here, but there were two variations in last night's dish; I added sweet onions with the garlic, and bacon bits to the final dish. I don't know if it was this, or simply the broccoli rabe itself, but the result was the wonderful flavor of the greens, without the bitterness, plus an element of sweetness (I hate trying to describe flavors) that combined to create a memorable meal.

I think the most important thing is not to overcook the broccoli rabe. It should be blanched for 3-4 minutes in boiling water, then sauteed with the garlic and olive oil for about 5 more minutes, allowing it to retain it's bright green color. This means timing the pasta so it is ready when the broccoli rabe is.

1-23…Egg noodles with scallops, mushrooms, and snow peas

2012-01-23T19:07:00.000-06:00

Something very differenttonight, thanks to special friends in the Nashville area who visited yesterdaywith a most incredible care package, sea scallops, broccoli rabe, and wine,among other things, all from Whole foods. Patience and I want to marry them!

INGREDIENTS:

Egg noodles

Sea scallops

Snow peas

garlic

Green onions

Penzy spices mural offlavor ( check out Penzy spices online…great resource)

Olive oil

Dry white wine

Portabello mushrooms thinlysliced

Fresh parsley, finelychopped

Fresh lemon juice

PROCESS:

Saute the snow peas,mushrooms, garlic, and green onions in olive oil. Add a splash of white wineand lemon juice and cook for about 10-15 minutes. Remove and set aside and keep warm.

Qiickly cook thescallops in oil and butter while the pasta is cooking. Present them on the plate in any mannerthat appeals to you.

COMMENTS:

Good dinner. Thank you Elliot and Tom.

Aglio Olio crude...a dish to die for

2012-01-21T19:09:00.000-06:00

OK...before I say anything else, let me explain tonight's photo. I am preparing what is probably my favorite pasta dish, the meal I would request if I had to choose the last meal of my life, and I am very, very hungry. So, when dinner was ready I completely forgot about the camera and focused all of my attention on the pasta...perfectly understandable.

I have posted this recipe before and you can easily find it my searching for Agli Olio crude. The only difference tonight, I added some grape tomatoes for color.

Enjoy!

2012-01-21T10:09:00.000-06:00

I'm still working on the barns, preparing for a Gallery 5 show at the end of March. Most of the work will be small, ranging from 4x4 inches to 11x14, with an occasional larger piece in the mix. I'm using a variety of media which keeps the work interesting and fresh. My two latest pieces are:

Pastel on paper toned with acrylic inks and mounted on hardboard...11x14"

Pastel sketch on colored paper...4x4"

At the same time I'm still working on the Paducah drawings, planning to show the work later this year.

Whitehaven...pastel, ink, and markers on gray paper...approximately 8x10"

2012-01-20T19:19:00.000-06:00

I was thinking out-loud about what to prepare for tonight's pasta dinner when Patience suggested mushrooms, onions and bacon. That sounded inspired and since her wish is my command...that is what we had.

INGREDIENTS:

Linguine
Portobella mushrooms
Onion
Italian parsley
Olive oil
Garlic
Sweet Vermouth
Dry basil and oregano
Bacon coarsely chopped

PROCESS:

Cook the bacon, remove and set aside, and drain of excess bacon fat. Add olive oil to the pan and cook the onion and garlic until soft, then add the mushrooms, some of the parsley, seasoning and cook over medium to low heat, adding a splash of wine after 5 minutes.

When the pasta is done, add it to the pan and mix in the bacon and remaining parsley, drizzle with olive oil and serve with parmagiano reggiano cheese.

COMMENTS:

There were no leftovers! And if I had cooked more than the 6-7 ounces of pasta, there still would have not been any leftover. This was an absolute TEN.

Josephine Rondinelli Renzulli...A Tribute

2012-01-20T09:05:00.000-06:00

I have been sending out an e-newsletter from Gallery 5 about once a month for the past 2 years, occasionally posting them on this blog. Yesterday's letter evoked such a remarkable response that I thought I would share it with my blog readers.

Josephine Rondinelli Renzulli...A Tribute

Mom, dad, and me at my graduation from Jefferson Medical College

Last month marked the 20th anniversary of my mother’s death. She was my age when she died, an age that has suddenly assumed much more significance for me. I think of her often, almost daily, and give quiet thanks for all that she has given me. She loved art and music, and could sit at a piano or pick up a mandolin and play a tune “by ear”. (Sadly the music gene snuck right by me.) She was always drawing or painting, and constantly encouraged me in my own efforts, providing me with the necessary materials to do so.

She and my father did everything they could to see that I had the opportunities that they never had. I can still feel and sense their pride when I graduated from medical school, and fifteen years later, when I told them I was leaving my practice to become an artist…They simply asked If I was absolutely sure of that and their support and encouragement never skipped a beat. I owe them so very much.

And I will always wonder, what could she have been, what could she have accomplished, given my opportunities? Far more than me, I am certain of that.

Here are four of many paintings:

If you would like to receive the Gallery 5 e-letter please email me at wfrenzulli@mac.com.

1-18…Perciatelli with bacon, sundried tomatoes, and Kalmata olives

2012-01-18T19:13:00.000-06:00

Looking for something different tonight, going for the rustic flavor.

INGREDIENTS:PerciatelliBaconSundried tomatoesOnionOlive oilPecorino romano cheese

PROCESS:Chop and cook the bacon; remove and set aside to drain. Cook the thinly sliced onion in the bacon fat until soft, then add the chopped sundried tomatoes and olives and simmer.A
dd the pasta to the pan, mix in the bacon, and drizzle with olive oil. Add the grated cheese and serve.

COMMENTS:This was as delicious as it was different. P gave it a ten! I’m already planning a variation of this dish; adding eggplant to the sauce. I recommend it without reservation.

1-16…PASTA WITH SALMON & ASPARAGUS IN A LEMON – BUTTER SAUCE

2012-01-16T20:42:00.000-06:00

It has been a while since we’ve had this dish, typically with a cream sauce. I thought I would stay away from the cream tonight and stick with butter, lemon, and a bit of wine.

INGREDIENTS:Angel hair pastaAsparagus spears cut into 1 inch piecesSalmon fillets cut into bite sized piecesOlive oilGarlicOnionDry DillFresh chopped parsleyButterFresh lemon juiceDry white wine

PROCESS:Saute the garlic and onion in olive oil then add the asparagus with some dill and parsley. Cook for about 10 minutes before adding the salmon and butter. About 5 minutes later add the lemon juice and white wine and cook uncovered until the salmon is done.Add the pasta to the pan with some pasta water, sprinkle with parsley, and drizzle lightly with olive oil.

COMMENTS:

Patience worked today, which means we did not eat until after 8 PM, which means I was quite hungry, which means cardboard would probably taste good. BUT…this was truly good. I would rate it an 8 plus on a scale of 10. And it is an easy meal to prepare.

Working on the "less is more" theory

2012-01-15T10:01:00.000-06:00

It is a very rare visitor to my gallery who knows what a clay mono type is. Despite the herculean efforts of Mitch Lyons who developed this unusual process, it remains an unknown art form to most people, including artists. I quickly learned that my attempts to describe the process failed miserably, and as a result I resorted to demonstrating the technique by creating 3 to 4 small abstract prints. After giving one to the each visitor I would toss the remaining demos in a box, thinking that someday I will find a use for them.Well that someday has arrived. For the past few days I've been selecting some of the demos to serve as support for a series of small pastel paintings. Today I have several more to share with you.

4x6

4x4

4x7

Patel on clay

2012-01-14T12:52:00.000-06:00

There is simply no telling where the muses will take us. I am still dutifully following them as they lead me along this path of small paintings and drawings, from one medium to another. Currently I find myself rummaging through my box of discarded clay mono type scraps (I guess they really weren't discarded.) looking for interesting patterns and colors that I can enhance with soft pastels. Here some results from the past 2 days:

4x4

8x8

5x7

4x6

2012-01-13T09:12:00.000-06:00

In the midst of preparing for a weekend book sale in the gallery I managed to find enough time for these two small pastel paintings:

pastel on paper mounted on 8x8 panel

pastel on toned paper...image aproximately 4x9"

1-11…Fusilli with Kale and Mustard greens

2012-01-11T19:22:00.000-06:00

Patience described to me the “brain benefits” of eating greens, recently broadcast on an interview on NPR. Of course I immediately went out and bought 18 pounds of greens, which has resulted in tonight’s dinner.

INGREDIENTS:

FusilliFresh KaleBacon coarsely choppedAnchovies, 3 or 4 fillets finely choppedOlive oilGarlic and onionBasil and oreganoSalt and pepper

PROCESSS:

Cook the bacon, remove, drain, and set aside. Add olive oil to the pan and cook the garlic, onion, and anchobies until soft. The anchovies will melt into oblivion.Chop the greens and blanch in boiling water for 4-5 minutes, drain, and add to the pan, along with red pepper and seasoning, and cook over low heat..Cook the pasta in the water used for the greens, add to the pan with the greens and mix well. Mix in most of the bacon and serve with bacon sprinkles and parmigiano reggiano cheese.

COMMENTS:

Those of you who read this blog regularly no how stingy I am with praise, so you will be surprise when I go APE over this dish. It was fantastic!!! I loved it!!! I suspect it was the combination of the Kale and anchovies that gave it an almost sweet taste, or maybe the bacon and cheese….no…it was the anchovies and cheese….or was is it the kale and bacon?Whatever it was….it was great.

LETTING GO OF OLD FRIENDS

2012-01-11T09:34:00.000-06:00

Some of them have been with me for over 40 years; most of them were acquired twenty to thirty years ago. I'm referring of course to the books which have been both inspirational and instructional as I worked to create a second career for myself. They have served me well, but it is time to move on, especially since space is no longer as unlimited as it once was. About half of the books I've used frequently, a quarter of them were used occasionally, and the remainder rarely or not at all. I have never hesitated in acquiring a book or a journal that I thought would help me become a better artist.The books reflect my early interest in architecture and have served as references and resources for my work, as well as providing instruction in architectural drawing and rendering.

I will be holding a book sale in my gallery and studio this weekend with everything priced "to go". ($1.00 to $5.00)Wish me well.

1-9…pasta with leftover pork loin and vegetables

2012-01-09T19:12:00.004-06:00

The secret to the success of tonight’s dinner was the marinade I used in last night’s feast of roasted pork loin and vegetables.

The marinade:

Olive oil,Coarsely chopped sun dried tomatoes, Red wine, Juice of one lemon, Parmigiano reggiano cheese, Fresh parsley, Salt and pepper, Dry basil and oregano

Combine and mix all ingredients in a bowl, then pulse in a food processor to a creamy consistency.Marinate the pork loin for at least an hour, then add left over marinade to the baking pan with the meat and veggies.. ( I used sweet potatoes, celery, carrots, onion, brussels sprouts, and finger potatoes.)Tonight I cut the meat into ½ inch pieces and heated it along with the veggies and a splash of sweet vermouth, while the pasta was cooking. The pasta was added to the pan along with a bit of the pasta water and served with a sprinkling of cheese.

Once again I am restrained by my modesty from proclaiming this a FANTATSTIC, MOST WONDERFUL MEAL. So I will simply say it was delicious.

Loving the small stuff

2012-01-07T08:59:00.000-06:00

I am enjoying the break from regular gallery hours (will open on Fridays and Saturdays in January and February) although I'm still spending most of my "free" time in the studio. The work remains small, and there has been a gradual shift from markers and watercolor to pastels.

Here are 3 recent pieces that I've just added to my Etsy store:

Tuscan Orange...pastel on paper...image 3x7"...$50.00

Purple Mountains...pastel on paper...image 4x8"...$60.00

Distant Hills...pastel on clay mono type...image...3x8"...$50.00

1-5…Linguine with tuna and assorted vegetables

2012-01-05T18:45:00.000-06:00

This is a variation of a dish I’ve posted before. The difference is in the tuna. Instead of StarKist tuna in oil from Kroger (which I thoroughly enjoy) I used tuna in oil from Sicily provided by my “Chicago” daughter.

INGREDIENTS:

Spinach Linguine,Tuna in oil, Broccoli florets, Small tomatoes, halved and quartered, Green onions, Celery, Garlic, Fresh parsley, Dill, White wine, Fresh lemon juice,Dry white wine, Butter

PROCESS:

Saute the garlic, onions, celery, and broccoli, in oil and butter while the pasta is cooking. Add a splash of white wine along with the dill and lemon juice. Add the pasta and tuna to the pan and mix well. Drizzle with olive oil, add the lemon juice, and the tomatoes, and some pasta water. Serve with parmigiano reggiano cheese.

COMMENTS:

Lee and Dee joined us tonight, making the dish especially nice. The difference in the tuna was striking; it was a much subtler flavor than the StarKist. If you enjoy trying something different, give this a try.

ETSY REVISITED

2012-01-04T15:55:00.000-06:00

After allowing my Etsy store to languish from neglect over the past year I have made it the focus of my one and only New Year's resolution, and have vowed to restore and maintain the shop with regular updates. I am currently listing the small drawings and paintings done over the last several months, with prices ranging from $30.00 to $150.00. I expect there will be some pieces at higher prices along the way, but my intent is to focus on the more affordable prices.

The subjects will vary so I hope to have something for everyone. Here are 3 representative pieces now being listed:

Philadelphia...Chinatown

The Last Stand

1-2…PASTA FAGIOLI WITH PORTOBELLO MUSHROOMS

2012-01-02T19:12:00.000-06:00

It’s time for anotherversion of pasta fagioli, or, as we called in our family of three, past ‘nbeans. Nothing major here; justthe addition of one very large Portobello mushroom.

INGREDIENTS:

Mezzi rigatoni (small rigatoni)

San Marzano tomatoes

Cannellini beans

Portobello Mushrooms

Olive oil

Garlic and onion

Dry basil, thyme, androsemary

PROCESS:

Saute the garlic andonion in olive oil until soft. Add the mushrooms and cook for about 10-15minutes before adding the tomatoes and seasoning. Simmer for about 30 minutes over low heat. If your tomato sauce is too loose andwatery add 1 teaspoon of tomato paste.

Place the pasta in thesauce, mix well, and serve with parmigiano reggiano cheese.

COMMENTS:

This was the perfectdish for a cold, windy night.

1-1…FUSILLI WITH ROASTED VEGETABLES

2012-01-01T20:52:00.000-06:00

We ended the year with anice even number…150 pasta meals since I started this nonsense back inMay. I would like to continue foranother 4 months so I can complete a year of pasta. It is becoming increasingly difficult to come up with newideas, so some repetitions are unavoidable. When they do occur I will try to come up with a new twist tothe recipe.

INGREDIENTS:

Fusilli

Broccoli

Portobello mushrooms

Carrots

Yellow squash

Scallions

Onion

Bell pepper

Olive oil

Balsamic vinegar

PROCESS:

Cut the vegetables intobite size pieces of varying shapes and place in a large bowl. Add olive oil, vinegar, salt andpepper, and the parsley and mix well. Cover and allow to marinate in the refrigerator for about an hour.

Spread the vegetablesonto an oiled baking tray, trying not to overlap them and place on the middlerack with the oven at 425 degrees. Roast for about 45 minutes, checking and turning the veggies as neededin about 30 minutes.

COMMENTS:

This was a great way tostart the new year. I went backfor seconds and had to refrain from going back for thirds, so there areleftovers in the fridge.

Happy New Yearseveryone.

A NEW YEAR….GOING BACK TO GO FORWARD

2011-12-31T10:55:00.002-06:00

The last several months have been quite interesting for me in regards to my art. Finding myself with little sense of direction and inspiration I began a series of small sketch-like drawings and paintings, working from old photo files. They were quite simple, done with pencil, ink, markers, watercolor, pastels, and various combinations of all of them. It was no surprise that the more I did, the more the work began to evolve, even as it remained small and simple. I learned which medium best fit the subject, and which combinations would create the effects I wanted. I realized I was reaching back into the early years of my art, not only with the subjects but also with the scale of the work and the media I was using. To others the new work might appear to be the same as the old, but I knew it wasn’t; I could sense the effects of over 30 years of painting and drawing as I worked.

After working with different media and going through the large inventory of different papers that had accumulated in the studio, I decided to try something different by borrowing from my clay drawings. Still working small, and with the same media, I began using old clay mono types instead of paper. Once more I was borrowing from the past to create something new, and this time the evolution is beginning to lead to larger pieces, although I have no intention of abandoning the smaller work. I’m sure I can do both.

What’s next? My plan now is to create new clay mono types using a variety of printing surfaces, specifically designed to be used for drawings and paintings in a variety of mediums, but with a special emphasis on pastels.

New pastel barn on old CMT...32x15"

Detail of above

Three re-worked old CMTs...pastel barns added

I am looking forward to 2012 and the opportunity to continue this amazing journey I began so many years ago. I take comfort in my tendency to plan and anticipate what lies ahead, and am excited when I realize how little that has to do with where I end up. Who knows, perhaps there is another corner to be turned somewhere out there in this new year.

Regular gallery hours will be suspended in January and February. I will be open by chance and by appointments (call 270-366-2837). Do not hesitate to call, even if you simply want to stop by to browse: visitors are always welcomed.

I hope that 2012 is all that you want it to be.

12-29…Capellini with smoked salmon and peas in a cream sauce with prosciutto and arugula

2011-12-29T20:42:00.002-06:00

INGREDIENTS:

Capellini (Angel hair pasta)
Smoked salmon cut into bite size pieces
Dry white wine
Olive oil
1 generous pat of butter
Garlic and shallots
Heavy whipping cream
Frozen peas
Prosciutto coarsely chopped
Dill, dry or fresh
Arugula finely chopped

PROCESS:

Cook the garlic and shallots in the olive oil until soft. Add the peas and about ¼ cup of wine and the dill, bring to a boil then simmer for about 5 minutes before adding the salmon and the arugula. Cook for several more minutes then add the cream, stirring frequently. Add the butter before the pasta is ready.

Toss the pasta in the pan with the sauce and mix in the prosciutto.

COMMENTS:

I was not sure how the arugula would work with this…I used it because I was out of parsley. The results however, were fantastic; the combination of ingredients worked well together. I especially liked the prosciutto; it gave it a finishing touch.

NEW WORK

2011-12-29T16:58:00.003-06:00

After three delightful days with my daughter Amy and her family I find myself back in the studio, looking for some traction to get back to work. In spite of my dedicated efforts I never found that traction; the highlight of the day was sharing a glass of wine with my neighbor Keyth who gave me a lesson on the mechanics of a good gold swing. But I'll keep looking, confident that I will find that traction and get back to work.

The days before the Christmas break were productive and I will share the results of those efforts now. I'm working on material for the BARNS & FARMS show I plan to have in the gallery in March, but an ocassional non farm and barn painting finds some expression.

The following paintings are pastel on paper and measure apox. 3-4" x 6-7":

12-28…PENNE WITH RAPPINI (BROCCOLI RABE)

2011-12-28T19:36:00.002-06:00

Amy, Bob, Abigail, and William left us this morning, leaving behind an abundance of fantastic food from Caputo’s deli in Elmwood, Ill. After three days of pure culinary heaven I looked at tonight’s dinner as a challenge, which of course it wasn’t, since one of Amy’s departing gifts was a package of fresh broccoli rabe.

I’ve posted this recipe before but it is so simple I’ll do it again.

INGREDIENTS:

Penne pasta
Olive oil
Broccoli rabe, also called rappini, coarsely chopped with stems discarded
Garlic sliced thinly
Red pepper flakes optional

PROCESS:

Blanch the greens in boiling water for about four minutes the transfer to pan and sauté with olive oil and garlic.

Cook the pasta in the same water, drain, and transfer to the broccoli rabe and mix well. Drizzle with olive oil and serve with parmigiano reggiano cheese.

COMMENTS:

Broccoli rabe may be an acquired taste, and if it is, both Patience and I have acquired it. The dish never fails to elicit oohs and aahs from us. One of my few disappoints in Paducah is that none of the markets carries this delectable green.

12-24…7 FISHES MINUS 5, A CHRISTMAS EVE TRADITION

2011-12-24T21:05:00.001-06:00

There was no way I was going to do the seven fishes tonight. I took the easy way out and opted for a shrimp cocktail appetizer followed by linguine with an anchovy sauce.

Our dear friend Julie joined us for dinner, and in all of my excitement I forgot to take photos. My bad.

INGREDIENTS:

Linguine
Olive oil
Garlic and shallots
6 Anchovy fillets coarsely chopped
Italian parsley, finely chopped
Parmigiano reggiano cheese

PROCESS:

Heat the olive oil and add the garlic, shallots, and anchovies and cook while waiting for the pasta to be finished.

Add the pasta to the pan, toss in the parsley, and mix well. Add some of the pasta water if needed, Serve with grated parmigiano cheese.

COMMENTS:

Memories of Christmas Eves spent with my parents descend upon me every year at this time, memories which are always welcomed… Smelts, Bacala, Calamari, and more. My enjoyment of the fish never matched my father’s, but with each passing year I seem to remember them tasting better and better.

I don’t try to reproduce those Christmas Eves; this simple dinner with Patience and Julie is more than enough for me, and it’s memory will stand up to the best of them.

Happy Birthday mom, and Merry Christmas to all.

12-23…PASTA FAGIOLI

2011-12-23T18:57:00.003-06:00

If you look in Italian cookbooks you will find that pasta fagioli (pasta and beans) is usually presented as a soup, with a tomato based broth. My mom would make it with a thicker tomato sauce, and for a long time I would do the same. I have since learned that there are any number of ways to combine pasta and beans, and here is one of them

INGREDIENTS:

Fettuccini
Navy beans
Olive oil
Garlic and onions
Bacon, chopped
Dry basil and oregano
Parmigiano reggiano cheese

PROCESS:

Cook the bacon, remove to drain, and pour off the bacon fat. Add olive oil to the pan and sauté the garlic and onion until soft. Add the beans, herbs and seasoning, and simmer over low heat while the pasta cooks.

Add the pasta and bacon to the sauce and mix well. Serve with the PR cheese.

As always, save some pasta water to add to the sauce if you think it is too thick.

COMMENTS:

I am not going to call this a 50. I have learned to curb my enthusiasm. But it most certainly is a 10 (on a scale of 1-3).

In the future I will present more variations of this dish.

CAPELLINI WITH CRAB BASED SAUCE & SHRIMP 8-15

2011-12-22T09:48:00.003-06:00

Here are the approximate amounts of some of the ingredients in last nights pasta. They are based on cooking for two.

INGREDIENTS:

Angel Hair pasta
Olive oil
Garlic and shallots
Lump crab meat – I used 4 oz, of an 8 oz. package (not canned or frozen and found in the fresh seafood area of the supermarket)
Shrimp – about 12 medium, peeled, raw and frozen,
Dry basil and oregano
Heavy whipping cream – 1/3 cup
Fresh spinach – 2/3 cup
Sweet vermouth
Peeled whole tomatoes – 14 oz can

12-21…Capellini with creamy tomato – crab – spinach sauce plus shrimp

2011-12-21T18:53:00.002-06:00

I will say right now that this dish was not just a winner… it was a GRAND WINNER.

INGREDIENTS:

Angel Hair pasta
Olive oil
Garlic and shallots
Lump crabmeat
Shrimp
Dry basil and oregano
Heavy whipping cream
Fresh spinach
Sweet vermouth
Peeled whole tomatoes

PROCESS:

Saute the garlic and shallots in olive oil, add the tomatoes and cook until the liquid is almost gone. Add the crabmeat, spinach, and herbs and cook for about 15 minutes, adding a splash of the wine about midway.

Place the sauce in a blender or food processer and puree to a smooth consistency, return to the pan and add the cream and stir frequently over low ot medium heat. Just before the pasta goes into the water add the shrimp to the sauce.

Place the pasta in a serving bowl and mix in the sauce. Serve with parmigiano reggiano cheese.

COMMENTS:

This was not a homerun…it was a grand slam, one of the best dishes I’ve prepared. You gotta try it.

MORE BARNS

2011-12-21T07:56:00.004-06:00

My fascination with these small paintings continues unabated, even as I explore new approaches. I recently posted a small series of Tuscan landscapes done with pastels on clay mono types. Below are several recent pieces in my barn series.

pastel and ink on clay mono type

pastel and ink on clay mono type

pen and ink and markers

pastel on clay mono type

pastel on clay mono type

12-19…FETTUCCINI WITH OLIVE OIL AND BLACK PEPPER

2011-12-19T18:50:00.003-06:00

Since I will be dining alone tonight I thought I would try a pasta dish I’ve read about repeatedly and have never had…pasta with olive oil, cheese, and black pepper. I enjoy simple, rustic dishes, and this is as simple as it can get.

INGREDIENTS:

Fettuccine
Olive oil
Black pepper corns coarsely ground
Parmigiano Reggiano cheese.

PROCESS:

Place the cooked pasta in a serving dish, drizzle with olive oil, add the cheese and pepper and mix well.

COMMENTS:

I LOVED IT, and can’t believe I have not tried this sooner. It was delicious, and the only prep was cooking the pasta.

I used the Al Dente brand I mentioned previously, and I believe this added to the quality of the dish. Homemade pasta would be great, but probably any pasta would do. I will definitely do this again…and again. The wheels in my head are already spinning, thinking about the many variations that are possible with this dish. But I don't know if anything could improve it.

A LITTLE BIT OF TUSCANY IN GALLERY 5

2011-12-19T10:25:00.004-06:00

I think a Christmas spent in Tuscany could be a wonderful experience for our eyes and our taste buds. (I would hate to have to choose between the two). This may explain my recent interest in the Tuscan landscape and the small series of paintings I've completed in the past several weeks. I thought I would post the latest one, along with all of the others.

12-18…SUNDAY GRAVY…Pasta meal number 145 since May 1.

2011-12-18T20:59:00.005-06:00

The keys to any successful pasta diner.

Today not only felt like a Sunday, it smelled like one. At least did once I started the gravy for tonight’s dinner. As you hopefully know by now, Sunday gravy is a thick, rich sauce usually with a meat base: meatballs, beef, chicken, pork, or a variation of any of them. Today’s gravy is based on Italian sausage and pork neck bones. It has been on the stove since mid-afternoon, filling the house with the most delightful Sunday fragrance.

INGREDIENTS:

Pork neck bones
Italian sausage
Olive oil
Garlic
Onion
Dried basil and oregano
Red wine
Peeled whole San Marzano tomatoes,

PROCESS:

Brown the meat, remove, and set aside. Deglaze the pot with red wine and add the results to the meat.

In olive oil cook the garlic and onion until soft, then add the tomatoes, salt, and spices and bring to low boil and simmer for about 15 minutes. Add the meat to the sauce, cover, and simmer for one to two hours, stirring occasionally. If you want the sauce to be thicker remove the lid completely or partially.

When the pasta is ready, remove the meat and add the sauce to the pasta, serving the meat separately.

COMMENTS:

If there is any one dish that epitomizes my entire life this is it. Oh, there are other great pasta dishes, some perhaps even better than this, but nothing has been as constant throughout my entire life as the Sunday pasta meal, and it never fails to satisfy me beyond description.

12-17…FETTUCCINI WITH ASPARAGUS AND CARROTS IN A CREAM SAUCE

2011-12-17T20:38:00.003-06:00

I’ve had all day to think about tonight’s dinner, and after looking through several magazines I decided to prepare a variation of a recipe in the October, 2010 issue of La Cucina Italiana. The recipe is for Tagliatelle with asparagus, and I thought I could use fettuccini for the pasta, add the carrots Patience prepared several days ago, plus some bacon, and give the dish a twist of my own. Once I begin to cooking there is no telling what other changes I’ll make.

INGREDIENTS:

Fettuccini
Asparagus
Carrots, previously cooked in butter with parsley
Garlic
Green onion
Olive oil
Bacon, coarsely chopped
Butter
Italian parsley, finely chopped
Parmigiano reggiano cheese

PROCESS:

Cook the bacon, remove and set aside to drain. Cut of the top 1 ½ inches of the asparagus and nuke for 2 minute, and set aside. Cut the remaining stems crosswise into 1/3 inch pieces.

Cook the garlic, scallions, in olive oil until soft, then add about two tablespoons of butter, the asparagus stems, half of the parsley, about two to three tablespoons of the bacon, plus about ¼ cup of water and bring to a boil and simmer until the asparagus is soft. (I added the carrots at this time but your can proceed
Frequently.

Transfer contents to a blender or food processer and puree until smooth. Return to the pan, reheat, and add the cheese and the remaining parsley.

In a serving bowl mix the pasta and the sauce, adding some pasta water if needed. Sprinkle with the remaining bacon and serve.

COMMENTS:

I originally planned to wait until morning to post this, but it was so good I couldn’t wait to share it. I loved the combination of the carrots and asparagus, and of course with parmigiano reggiano cheese it is had to go wrong.

How good was it? No left overs worth saving; they will go to the dogs.

Note. I get the cheese online at www.ditalia,com

RETURNING TO TUSCANY

2011-12-17T07:40:00.003-06:00

Needing a break from barns and farms, I turned my attention to my photos and sketches from Italy and focused on the Tuscan country side. It is difficult to ignore the endless stretches of rolling golden hills dotted with the iconic Italian Cypress trees. Looking for something a little different, I tried working with pastels clay mono types. Here are a few of the initial results:

These were all spontaneous, done without any planning. My interest has been seeing how the fabric, impregnated with the pigmented clay, would receive the soft pastel.
Of course the results vary, depending on the fabric used for the print. I hope to be posting more of these mixed media pieces in the near future.

12-16…PASTA FLORENTINE

2011-12-16T19:14:00.002-06:00

There are advantages and disadvantages to embarking on this pasta enterprise at my age. On the plus side, I’ve lived long enough that I can feel reasonably comfortable saying and doing what ever it is that I feel needs to be said, or done. On the other side of the coin: I cannot remember past breakfast, so I’m at constant risk of repeating myself. But, turning the coin over, I can say “what the hell, it is no big deal if I repeat myself”.

The spinach looked especially good this morning at Krogers, so tonight’s dinner will be a simple light tomato sauce with spinach, plus a bit of bacon for an extra punch.

INGREDIENTS”

Pasta
Olive oil
Garlic
Fresh spinach
Bacon, chopped coarsely
1 28oz can of San Marzano tomatoes
Dried basil and Oregano
Parmigiano Reggiano cheese

PROCESS:

Cook the bacon, remove from pan, and set aside. Add some olive oil to the pan and cook the garlic until soft, then add the tomatoes, herbs and seasoning, and the beans plus a splash of red wine just for the hell of it. Well not really, it does add to the flavor of the dish. While the pasta is cooking add the spinach to the sauce. Place the cooked pasta in the pan, and add the bacon, and mix well. Parmigiano reggiano cheese on top will complete the dish.

This sauce, where the tomatoes are cooked for no more than thirty minutes, ends up very, loose, almost soup-like, and is what many Italian-Americans consider “marinara”, as opposed to the thick, rich gravy that cooks for several hours on Sunday mornings, often with meat.

COMMENTS:

At the last minute I decided to add cannellini beans to the tomatoes. With or without the beans, this is hearty dish full of flavor, and begs for a big slice of bread to clean up the dish.

12-15…FettuccinI with baby clams, asparagus, and cherry tomatoes

2011-12-15T18:48:00.003-06:00

Three days without pasta! That, my friends, is a streak that will end tonight.

INREDIENTS:

Fettuccini
Whole baby clams
Asparagus cut into 1’’ pieces
Cherry tomatoes halved or quartered, depending on their size.
Olive oil
Garlic
Green onions
Lemon juice
White wine
Dry basil and dill
Red pepper flakes

PROCESS:

Saute the garlic and onions in olive oil until soft, then add the asparagus, dill, basil, red pepper flakes, and a splash of wine, and cook for several minutes before adding the tomatoes and clams. Simmer over low heat until the pasta is ready, adding the juice of one lemon along the way. Add the pasta to the sauce, mix well, and serve with parmigianp reggiano cheese.

COMMENTS:

The stark contrasts in this dish are the result of the egg and squid ink pasta I purchased online from a small company in Michigan called al dente. This is their land and sea variety. Other than the color I could not detect any indication of the squid presence.

This was 8 out of 10 good; not my favorite, but I don’t hesitate recommending it.

12-12…Risotto with mushrooms, asparagus, and sausage

2011-12-13T09:41:00.002-06:00

It felt like a risotto kind of night…OK…so that’s pushing things a bit, but really, risotto seemed appropriate, and I had just the right stuff in the fridge to make it happen.

INGREDIENTS:

Risotto
Sausage with casing removed
Mushrooms
Asparagus
Olive oil
Garlic, onions
Dill, Oregano, and basil
Chicken brotParmigiano Reggiano cheese

PROCESS:

Cook the sausage, remove, and set aside. Saute the garlic and onion in olive oil, then add the mushrooms and asparagus and cook. Remove and add to the sausage and keep warm.

In a deep pot heat a small amount of olive oil and add the rice, stirring until turning a golden color…about 3 minutes. Then begin adding the broth, about ½ cup at a time, stirring constantly until absorbed. Continue to do so until all of broth is used and the rice becomes soft and creamy. Mix in the cheese, and then the vegetables and serve.

COMMENTS:

This is a great dish…simple, but a bit time consuming with all the stirring, so a glass of wine by the stove helps considerably.

THESE LITTLE THINGS

2011-12-12T11:17:00.005-06:00

2x6”…5x7”…4x6”…Since late this summer the great majority of my work has been in or about these sizes. I found myself with little interest in my usual work and after looking around for something to do began sketching from some old photos. I was having so much fun that I decided to re-visit old places via my photo files and recording my “visits” with these drawings, most of which have been posted on the blog over the past 3 months.

It has been interesting seeing how the work, even at this small size and with minimal ambition has begun to evolve. The evolution is an unconscious one, in which some of the drawings begin to become more complicated and their goal more ambitious. Over the course of this series some of the pieces were done primarily as a study for larger work, while others were conceived of as finished pieces.

The most recent development has been replacing paper with scraps of old clay mono types, similar to the clay drawings I’ve been doing since my return from Italy last year.

The challenge, as the work tends to become more involved, is to maintain the freshness and naivety.

Two from early in the series...

Two "intermediates"...

Most recent...

I look forward to continue working in this size and improving my technique, especially with the work on the clay mono types.

12-11…PASTA WITH TURNIP GREENS AND SAUSAGE

2011-12-11T19:06:00.002-06:00

I know…it’s Sunday, and I should be making Sunday gravy, but the Turnip greens looked so good at the supermarket yesterday, and being in a veggie/produce mood…I really had no choice.

INGREDIENTS:

Fettucini
Turnip greens, coarsely chopped
Olive oil
Garlic, onion
Sausage, casing removed

PROCESS:

Brown the sausage, remove and set aside. Discard any excess fat, and sauté the garlic and onion in olive oil. Blanch the greens in boiling water for about 4-5 minutes, drain, and add to the pan along with the sausage and cook for 10-15 minutes.

In the meantime cook the pasta in the same water used for the greens.

COMMENTS:

Comfort food…not the typical Sunday pasta, but just as good.

A CHRISTMAS LETTER FROM A DEAR FRIEND

2011-12-10T10:20:00.002-06:00

One of my oldest and dearest friends, a never failing Star Person in my life for over 40 years, has been a constant reminder to me that the Christian faith embodies far more than than what we see and hear from the extreme fundamentalists. As an ordained minister in the Methodist church he took a leave of absence to open and run The Yokefellow Center in Rising Sun, Maryland, patterned after the international Yokefellow movement started by the Quaker theologian, Elton Trueblood.

With his permission, I would like to share his Christmas letter.

The Yokefellow Center
36 N. Queen Street, POB 482
Rising Sun, Maryland 21911
410-658-2662
halowens@zoominternet.net

Dear Yokefellow Friends,

The season of Advent comes again! What a wondrous season this can be for each of us. I recently placed 34 candles in the windows at the Yokefellow Center. We’ve done this for the past 27 years! The light from these candles represent the light of the Christmas Star, guiding those Wise People of old on their journey in search of the Baby in Bethlehem. The candles also remind me of the Star Persons who have guided me through the years to what Douglas Steere called the “Bethlehem of the heart.” I am grateful for each of them, for without their guidance, encouragement and light, I may never have embarked on the journey.

This year as I placed a candle in each window I named it for one of my Star Persons. It was quite an experience. I discovered that there were not enough candles or windows to name all those who have given me light for my journey. In American society there is a prevalent attitude that “rugged individualism” gets us where we want to go. We do it on our own, according to some, pulling ourselves up by our own shoe strings. This is certainly not true in my experience. John Donne said it so well: “No [one] man is an Island, entire of itself, every [one] man is a piece of the Continent…” We need “one another.” These two little words “one another” form one of the most important phrases in the New Testament. This all-important phrase is the reason the Yokefellow symbol is a double-Yoke instead of a single one.

Most of the Star Persons in my life (past and present) do not have great titles or hold important positions. They are just ordinary folk. But each one in their unique way was able to “light up my life,” as a popular song put it a few years ago. Their light gave a burst of new insight at just the right moment. They were and they are my Bethlehem Stars.

The Christmas season has a way of “lighting up” the darkness for us. Each year when Christmas comes we have another opportunity to ponder its mystery. Last night, those 34 candles in the Yokefellow Center windows (each just a tiny little light) lit up the whole building and surrounding area proclaiming the abiding promise of Christmas: “The light continues to shine in the darkness and the darkness has never extinguished it” (John 1:15). These tiny little lights also describe Star Persons and how their little light makes a tremendous difference in a dark and broken world.

The “little light” Star Persons give to your life and mine comes from another realm—a Light from beyond. The Light that lights up the Yokefellow Center also comes, not from 34 candles, but a Light from beyond. These small “pieces of light” are a reflection of the Bethlehem Star, inviting everyone to revisit Bethlehem and to reconsider its miracle. This Bethlehem to which the light beckons is not far away in some Holy Land. It is rather the Bethlehem within our own human hearts (also holy ground). Here, in the Bethlehem of the heart, we will find the Child into whom God poured out His very being; all of His love—to demonstrate in human flesh his passionate care for each of us and the world in which we live. Here, in this Bethlehem of the heart, we will find the Light from beyond, the Child, who became the Son of Man—being and doing what man and woman is called to do—letting God’s passionate love shine though His life. It is here, in the Bethlehem of the heart, that Star Persons are born. It is here that we too can be re-born in some new way this Christmas. The words of Angelus Silesius of the 17th century still describe this possibility—the continuing miracle of Christmas: “If Christ were born a thousand times in Galilee it was all in vain until He is born in m
e, in thee.”

The Yokefellow Center is called to let God’s passionate love shine through its ministries and presence.

We wish you a Merry Christmas filled with love, hope, joy, and peace, but most of all, we pray for you a wondrous revisit to the Bethlehem within your heart and all that such an experience may mean for you and the world.
With gratitude and love,

Hal E. Owens

“Fling wide the portals of your heart; make it a temple set apart from earthly use for heaven’s employ, adorned with prayer and love and joy.

Redeemer, come, with us abide; our hearts to thee are open wide; let us thy inner presence feel; thy grace and love in us reveal.” (Georg Weissel, 1642)

12-9…A QUICK “FIX YOUR OWN” TONIGHT

2011-12-09T19:50:00.002-06:00

Patience and I went our own ways tonight. She crashed, recovering from yesterdays 12+ hour day at work, fixing her own dinner, while I went to the opening reception at Gallery 1025. Returning home, it was my turn to eat, and after looking at a pretty empty refrigerator I turned to……pasta.

I cooked a handful of large shells, chopped up a few sun dried tomatoes, and grabbed the jar of basil pesto I keep on hand in the fridge. Tossed the cooked pasta with the two ingredients, grated some Parmigiano reggiano cheese on top and feasted to the sounds of a Tuscan CD.

BARNS

2011-12-09T14:14:00.003-06:00

My fondness and fascination with barns began long before they became a favorite subject for my art. Like so many things in my life it had its origin in my childhood experiences on our family farm. It wasn’t the architecture and visual interest that appealed to me, I was too young to appreciate those qualities, besides our barn had none of that. It was the comfort and intimacy of the interior, the smell of fresh straw and hay, and the warmth of the animals during the cold winter days that I found so enticing. Granted, the appeal was much less in the hot, humid days of summer, but it’s the good things we tend to remember.

For several years we had a family cow that provided our milk (and butter), as well as a calf destined to reach our table as veal. That is something I prefer not to think about. One of my chores was to milk the cow after school, a task I did under duress during the deep days of summer. The barn was hot, the air thick and heavy, and seated by her udder with my head on her flank I would be smacked in the face repeatedly by her tail which was flipping from side to side to remove the flies that invariably settled on her. But in the cold days of winter it was an entirely different experience. I recall reading once that a cow generates enough body heat to warm a small cottage. I don’t know if that is true or not, but I can say with certainty that the animal gives off heat. Sitting on that stool with my head pressed into her flank was like sitting in front of a heat vent… and there was not tail to worry about…and her teats warmed my hands better than any gloves could. Warm and cozy...something I could appreciate even at that age.

The description of this experience would not be complete if I did not mention the kittens, which seem to be found in every barn everywhere. Somehow they knew it was milking time, and I loved to watch them scramble over one another after I would squirt them with a stream of milk.

I think milking a cow one more time will go my bucket list.

Forty years later another barn, in another place, with horses and not cows and sheep, came into my life. But that’s another story.

The barn as I remember it. The livestock entered by a door on the left side. The second and third floor housed chickens.

My mother's painting...done after the barn sat unused for years...oil...14x20

12-8…Macaroni and cheese…sort of

2011-12-08T20:32:00.003-06:00

I left the Affordable Art Show about 7:20 and 10 minutes later Patience called to say she was on her way home from work. What to do…she would be hungry and I had spent the last 2 hours at the show and snacking.

Quick and simple to the rescue. I put a pot of water on the stove to boil, threw some cream cheese, butter, parmigiano reggiano cheese, and gorgonzola in a bowl. When the pasta was done I added it to the bowl along with some pasta water, mixed it all up, and we sat down to a feast!’’ It reminded me of the way my mother used to serve her “macaroni with butter”.

Blue cheese works just as well as the gorgonzola.

For simplicity, flavor, and ease of preparation, this is on par with Aglio Olio Crudo.

2011-12-08T08:58:00.005-06:00

I expect my productivity in the studio, which has been rather meager lately, to become even more so over the remaining days of 2011. At least this has been the pattern for the past several years, and I see no reason for it to change.

I've kept busy cataloging old slides of my early work and sending them off to be commercially scanned into digital files. The first batch has been returned and I'm quite pleased with the results. The cost is reasonable, the result excellent, and the time saved priceless.

And then there are the drawings...the small sketches in wc, ink, pastel, and markers.
They continue to fascinate me and provide considerable enjoyment.

One of these days I will get around to growing them into finished paintings.

THE WINE

2011-12-07T08:02:00.004-06:00

Salvatore Renzulli...1939...the year I was born

Until prohibition in 1920 my grandfather produced, bottled, and sold his Father & Son brand wine to the nearby cities of Philadelphia, Camden, and Wilmington. As a young boy I can remember a few of the remnants of that enterprise still on the farm. One was a large wooden barrel with straight sides and an open top that stood about 10-12 feet tall with a diameter of about 5-6 feet.. A small open door on the bottom was just large enough to allow me to crawl inside to hide from the wild Indians I was fighting.

Another was a large (remember the sizes I recall were that of a young child) press that today I would estimate was 4 or 5 feet high. The photo below is a much smaller version that has survived the many years; my father used it to press the hams dry when he made prosciutto and salami.

Every year my father and grandfather would make 4 or 5 barrels of wine, which were kept in a small alcove with a dirt floor in our cellar. It remained in the barrels, coming upstairs in a plain gallon bottle to be consumed with every meal. I would occasionally help myself to a taste using a Mason jar lid. I thought it was cool, but the truth is, I didn’t like it. Unfortunately one year, I was a teenager at the time, my father messed up and all the wine ended up as vinegar. In a fit of anger he opened all the taps and let the 3 or 4 barrels of wine drain onto the floor. The basement never smelled the same after that, and he did not make wine again until some 15-20 years later. I still have the wooden taps they were used in the barrels.

My father resumed his wine making in his late 60s, and continued until just a few years before he died at age 82. He always made the maximum amount allowed by law…up to 200 gallons a year, giving a lot of it away to family and friends. Like so many Italians and Italian-Americans, wine was in his DNA…it was simply a given in his life. He is gone now, beyond my reach, but not my memory, and I drink a small glass of red wine with my lunch every day to pay homage to him.

About a year ago someone brought us a bottle of wine, a label I did not recognize, and as soon as I opened it the aroma of the Niagara grapes immediately brought me back to our farm, the grapes, and the wine. It was the first time in years that I experienced that fragrance.

Commundardo and Spartico in the wine cellar, circa early 1970s

12-6…Capellini and stuff

2011-12-06T19:03:00.003-06:00

OK…it is 5:30 and I haven’t given any thought to dinner. A quick look in the fridge reveals some asparagus, grape tomatoes, and green onions that need to be used…soon, also one slice of prosciutto and the rear end of a loaf of ciabatta bread. All the makings of a meal.

INGREDIENTS:

Capellini (angel hair pasta)
Olive oil
Garlic, Green onion
Red pepper flakes
Toasted ciabatta bread crumbs
Lemon
Asparagus
Grape tomatoes, halved
Sweet vermouth
Tomato paste
Basil and oregano, dried
Diced tomatoes
Prosciutto

PROCESS:

Grate the bread, toast the crumbs, and set aside.

Saute the garlic and onion in olive oil with a small amount of tomato pastes. Then add the asparagus and lemon juice and cook. After 10 -15 minutes add the diced tomatoes, prosciutto, and herbs, cook for a few minutes and add the wine and lemon juice. (I really don’t think any of these times are critical…just do it by intuition.)

When the pasta is ready add it to the pan and mix well, sprinkle with the bread crumbs and serve with parmigiano reggiano cheese.

COMMENTS:

This dish was as fun to cook as it was to eat. I literally made it up as I went along. Do your own variation of it and enjoy!

THE GRAPES

2011-12-06T09:57:00.003-06:00

(photos of grapes by my esteemed son in law Robert Miller)

It wasn’t a vast vineyard, but to a very young boy it seemed endless. I suspect the gapes took up about an acre of land, perhaps a bit more. It is possible it was larger before prohibition ended the commercial wine making…long before I came on the scene. There are many things I remember fondly from my early childhood, the persimmon and pear trees, my pony, the family cow… but more than anything else, I miss the grapes. I loved to walk between the rows in the late summer when the grapes were ready for picking. The broad leaves reached above my head keeping out the sun while creating the perfect summer hide away for a little boy. But the real treasure was the delectable fruit, just hanging there waiting for me. My favorite grapes were in the first 3 rows, large yellow and light red grapes (Niagara?) that I could squeeze and pop the pulp out of the skin into my mouth. OMG they were good! The rest of the vineyard was given to the deep blue concord variety, also quite tasty right off the vine, but smaller and less juicy.

(Grandma Rondinelli visiting from Philly)

(The vineyard was located in the fields behind the barn which later became grazing land for the sheep.)

I have the faintest memory of harvesting the grapes…I was probably 5-6 years old and I remember a a lot of people walking through the rows with baskets filled with grapes. To pick the grapes my father put a funny ring on his middle finger; it had a curved blade on the top that was used to cut the stem with a simple swift flick of the wrist. The grapes were carried to the yard between our house and one of the barns where the press had been set up. Much to my dismay I cannot remember the actual pressing and the steps that obviously followed. I can say with authority that I never saw anyone stomping on the grapes. Another distressing gap in my memory is when the vineyard was removed, but maybe that’s good.

Ostensibly I am writing this to leave a record for my daughters, but the truth is, I relish the opportunity to replay these memories, always hoping that in the process I can dredge up one or two more that have been tucked away in the recesses on my mind. I remember talking to one of my uncles very late in his life, and how he seemed to confuse me with someone from his younger days and would talk endlessly about his distant past. If I live to be that old and my mind reverts back to those long ago days, I think I would be very happy.

Next....The Wine

12-5…Penne with roasted vegetables

2011-12-05T20:17:00.002-06:00

INGREDIENTS:

Bell peppers
Asparagus
Carrots
Onion
Broccoli florets
Portabella mushrooms
Olive oil
Balsamic vinegar
Dried basil and oregano
Bacon

PROCESS:

Cook the bacon in the microwave until crisp, then chop.

Cut the veggies to provide the greatest surface area. Place in large bowl and mix well with olive oil, balsamic vinegar, herbs and spices, and marinate for an hour of longer. Place the veggies on a cookie sheet without overlapping one another and place on the middle rack in the oven set at 425 degrees. Roast for about 30-45 minutes, turning once during the process.

Toss the veggies with the cooked pasta, drizzle with olive oil and serve with Parmigiano reggiano cheese and the bacon bits.

COMMENTS:

I loved this…there is no other way to express it.

SUN LIT LANDSCAPE

2011-12-05T08:07:00.001-06:00

Acrylic...24x30"

Detail

I REMEMBER CHRISTMAS WHEN....

2011-12-04T11:20:00.008-06:00

when my mother and I would take the bus to the city.

City Hall....Philadelphia...watercolor

I really don’t know if what I’m remembering is a combination of several trips to Philadelphia or the result of one trip. Which ever it is, the memories are etched clearly in my mind, especially the Christmas of the trains. I’m guessing I was somewhere between the ages of 8 and 10.

My mother grew up in Philadelphia…south Philly to be precise…and moved to the country in “Jersey” when she married my father, leaving her large, extended family in the city, some 30 miles away. It was a Christmas season in the mid to late 1940s and we were going to visit my grandmother.

The trip started with a walk from the farm to “downtown” Landisville where we took a bus to Vineland, some 7 miles away. There we boarded another bus for the trip to the city. I don’t remember much of the ride but I imagine it took about an hour and a half to reach the station on 13th street in center city. Our first stop was Wannamaker’s department store just a few blocks away, where I would see the only thing I considered important to the wellbeing of my young life, THE TRAINS. I don’t remember anything else about the store from that visit except looking up and seeing those beautiful trains running through towns and tunnels and over bridges and mountains with the shiny black locomotives blowing their whistles and puffing smoke. I was mesmerized, standing there imagining what I could do if only I had a set of trains. (On Christmas day I was to unwrap such a set of trains that, unknown to me, had been sitting in a plain box under my bed for weeks.)

Reluctantly I accompanied my mother on the next leg of our journey, a walk of several blocks to the Woolworth’s Five and Dime on Market Street where we would stop and visit my cousin Tessie. My mother was only a few years older than her niece and I think she was more like and older sister to Tessie. There were no electric trains for me to see, but there was something almost as exciting, an entire network of tubes hanging from the ceiling with small containers inside that with a single, silent swish could be sent anywhere in the store. I had never seen anything like that before.

From Woolworths we walked to 12th and Market to catch the trolley that would take us to Grandma’s house on Camac Street in south Philly. It may not have been a train, but it ran on tracks and made train like noises, and that was good enough for me, a boy from the farm in Jersey. So much excitement in just one day.

Camac Street is one of the tiny streets that run between the blocks throughout much of Philadelphia, especially in the older, central areas of the city, wide enough for a horse drawn wagon or one automobile. The brick houses were identical with their well-worn and well scrubbed marble steps all lined up with one another. They were one room wide, with a living room-dining room in the front and a small kitchen in the back. A stair way along the side led to a second floor. (Those homes with a third floor were referred to as “father – son – holy ghost homes.) My grandmother would greet us in her fractured English, dispense with the prerequisite hugs and kisses, and put on a pot of coffee. Then she, or my aunt Elanore, would walk to the corner market and return with the most incredible treats…salami, capocola, provolone, and fresh rolls. This feast would hold us over until dinner, spaghetti and meatballs that only my grandmother could make. (Sorry mom, yours were great, but hers were better.)

We would sleep in the bedroom facing the street, and I don’t know if it was on the second or third floor (I don’t even know if there was a 3rd floor…will have to ask cousin Danny.) My last memory of the trip was lying in bed and listening to the clippity clop of the horses as they pulled the milk wagons around in the wee hours of the morning.

Grandma Rondinelli

THE FRUITS OF MY LABOR...TINY AS THEY MAY BE

2011-12-03T07:44:00.003-06:00

Looking over my blog it appears that I've spent the last 2 weeks in the kitchen cooking and eating pasta, but I can assure you that is not the case. Not only have I been in the studio working...albeit not very hard...I have the proof of that labor to show you.

Out and about in Paducah

12-1…Ravioli w light creamy tomato sauce

2011-12-01T18:46:00.004-06:00

I locked the gallery door, turned the lights out in the studio, and walked across the breezeway to the kitchen. I knew immediately that tonight’s dinner had to be something requiring very little thought. I remembered we had a package of Buitoni ravioli in the freezer and decided on a quick tomato sauce and four cheese-chicken ravioli.

INGREDIENTS:

Ravioli
Crushed tomatoes
Olive oil
Garlic-onion
Fresh Parsley
Dry basil and oregano
Sweet Vermouth
Heavy whipping cream
Red pepper flakes

PROCESS:

Saute the garlic and onion with red pepper flakes in the olive oil. Then add the tomatoes, seasoning, and parsley and cook for about 5 minutes before adding a splash of sweet vermouth. Cover and cook over low heat for another 20-30 minutes (time is not critical).

While the pasta is cooking add enough cream to lighten the sauce just a bit and stir frequently. Serve the sauce over the ravioli and add parmigiano reggiano cheese.

COMMENTS:

A quick, easy, and delicious dinner.

WHY PADUCAH…TEN YEARS LATER

2011-12-01T16:36:00.004-06:00

803 Madison St....our "dream" home

In 2001 I wrote in my journal…Why Paducah?

“One of my enduring fantasies over many years has been to have my own gallery as a part of my studio...open to the public and selling my art. I envisioned myself in a neighborhood/ community, where I could leave the house and walk “into town”, exchanging greetings with neighbors and other merchants. This has been my dream, and I believe Paducah offers me the opportunity to make it happen. Of course there are no guarantees, but there never are in life, only windows of opportunity, and it is up to us to be willing to act on them….

Within the past year the city opened a new art cinema, and more recently broke ground for a 34 million dollar performing arts center. All of these attractions, plus the Market St. Theatre, are located within 4 or 5 blocks of one another, along with several delightful restaurants, antique shops, and an elegantly restored B&B.

Patience and I will join a growing number of other artists in reviving an old Victorian neighborhood with our homes, studios, and galleries...as part of the city’s “artist relocation program”. Eventually there will be trolley service to the various studios and galleries.”

Lofty dreams and high hopes for both the city and myself. How did we fare? Ten years later I would offer that we did pretty well. Within a year about a dozen artists from all over the country responded to the city’s call and the excitement and anticipation in Lowertown were palpable. It quickly became a desirable place to live. More artists arrived, but the most telling sign of the neighborhood’s rebirth was the return of out of town and local non-artist citizens, a trend that continues today. Paducah, heralding itself as a creative art community, achieved national acclaim for its Artist Relocation Program, one that has become the prototype for communities around the country.

Lowertown was transformed…old homes were restored, new homes were built, new sidewalks and period lamp posts appeared, as well as galleries, shops, and restaurants; the people of Paducah made all of us feel welcomed and appreciated.

The performing arts center was completed, Maiden Alley Cinema introduced an annual film festival, the Paducah School of Art was born, and new restaurants opened downtown. Life in Paducah was good. A bustling arts district replaced the blight and decay of the neighborhood and Paducah was introduced to the phenomenon of opening receptions and gallery walks as the galleries welcomed visitors from regional cities (Chicago, Nashville, St. Louis, and Memphis). It wasn’t easy…selling fine art never is…but most of the galleries and studios survived, even if they didn’t thrive. Of course that level of energy and excitement could not sustain itself, and the growth slowed considerably as fewer available properties were available, and the neighborhood gradually assumed an air of maturity and stability.

As would be expected some of the transplanted artists realized Paducah was not meeting their needs, and they moved on, to be replaced by new faces with new hopes and new missions. Sadly, some left because of significant health issues. But the most crippling blow to the art community was the great economic recession. With fewer visitors and sales some of galleries were forced to close, joining hundreds of galleries throughout the country. Today there are still over a dozen galleries, shops, and studios that are open on the monthly gallery walk, and about half that number that are open with regular hours during the week. New artists continue to arrive in Lowertown, though not in the same numbers. The impact of the economic difficulties on our art community has been significant.
Fortunately there is more to Lowertown than the commerce of art.

If there is one word that captures the essence of Lowertown and explains the amazing success of the Artist Relocation Program it is community. Lowertown has become, and remains, an incredibly creative community, a place where artists can live and work together, inspiring and nurturing one another. This is, in my humble opinion, the result of the union of two forces: the influx of dozens of artists with different backgrounds and interests, and a city with a creative spirit, receptive and responsive to the promises of art. Although Lowertown is a physically prescribed area, this powerful sense of community and creative spirit have gradually erased artificial boundaries, creating one very exciting small river city, a city that has enriched my life and enabled my dreams.

That is “Why Paducah”.

803 Madison St....one year later

11-30…SEAFOOD CHOWDER WITH ORZO

2011-11-30T20:21:00.001-06:00

Obviously I’m still looking around for something new.

INGREDIENTS:

Sea scallops
Orange Roughy
Shrimp
Crab meat
San Marzano tomatoes
Garlic, onion
Olive oil
Bay seasoning
Corn (frozen)
Parsley, basil, bay leaves
Orzo
Chicken broth

PROCESS:

Saute the garlic and onion in olive oil before adding the tomatoes and herbs. Cook for about 30 minutes then add the broth, sea food, corn, and bay seasoning. Simmer covered for another 30 minutes or more.

Cook the Orzo separately, drain, and add to the pot.

COMMENTS:

Great cold weather dish, made even better with some of Kirchhoff’s French bread.

11-29…RISOTTO WITH MUSHROOMS AND WINE

2011-11-29T19:23:00.002-06:00

INGREDIENTS:

Portabella mushrooms
Arborio rice
Olive oil
Garlic, onion
White wine
Chicken broth
Fresh parsley
Butter
Parmigianp Reggiano cheese

PROCESS:

In a deep post heat the olive oil and add the garlic and onion…cook until soft…then add the mushrooms and cook until done. Add the wine and cook off, then add the rice and cook until it begins to darken. In the meantime heat the broth until it is warm.

Begin adding the broth, about ½ cup at a time and stir frequently. As the brot is absorbed, add more and repeat. The end result is a creamy rice…not mushy, but not crunchy. Then mix in the cheese, butter, and parsley and serve.

The usual ratio of rice to broth or other liquid is 1 to 3.

COMMENTS:

As I mentioned previously, the pasta marathon has been expanded to include polenta and risotto. Tonight we had the pleasure of sharing our first risotto dish with lovely Landee. I am pleased to report that it was well received by everyone…and there are no leftovers for Keyth.

11-29-Fettuccini with broccoli, salmon, fresh tomatoes

2011-11-28T18:29:00.001-06:00

It has been cold and wet for days. Last night I responded with a sea food chowder, tonight I thought we might try to capture a little bit of springtime.

INGREDIENTS:

Tomato basil fettuccine (from Tuesday mornings of all places...it’s great!
Olive oil
Garlic and shallots
Lemon
Salmon
Fresh broccoli florets
Dill and parsley
white wine
Grape tomatoes, halved

PROCESS:

Saute the garlic and shallots, add the broccoli and cook for abour 5 minutes before adding the salmon, herbs, seasoning, and white wine. Just before the pasta is done add lemon juice. Mix in the pasta, drizzle with olive oil and serve with Parmigiano Reggiano cheese.

COMMENTS:

I consider this a 7 or 8. I enjoyed it, but it didn’t feel like something special. I love the pasta…I’ve used it in several dishes and make special trips to Tuesday Morning just to get some.

11-26…PENNE WITH LEFTOVER PORK LOIN, VEGGIES,& ARUGULA PESTO

2011-11-26T20:36:00.004-06:00

The challenge tonight was leftover pork loin with assorted veggies and a container of arugula that needed to be used.

INGREDIENTS:

For the pesto…arugula, almonds, olive oil, garlic, and parmigiano reggiano cheese

For the rest of the sauce…Pork loin plus the veggies roasted with it (white and sweet potatoes, celery, carrots, and onion. Added to this, fresh asparagus.

PROCESS:

This was pretty straight forward…cut up the pork and toss it in a pan with some olive oil and the cut up asparagus and cook until the meat begins to brown. Next, add the rest of the veggies plus a splash of sweet vermouth and simmer. when the pasta is done add it to the pan, mix well with some pasta water if needed, and drizzle with olive oil.

The pesto added per individual taste.

COMMENTS:

We really enjoyed this. I was pleased with the way a dollop of the pesto added to the flavor of the dish. By itself the arugula pesto is rather tart.

WHO NEEDS TURKEY

2011-11-24T09:24:00.003-06:00

with a Thanksgiving breakfast like this...Mortadella, Proscioutto, Asiago cheese.

I felt like I was back in my apartment in Bologna Italy.

If her schedule allows, I will be joining Patience for lunch at the hospital...if not...this will do.

11-23…Linguine with Asparagus, Sea scallops, and artichoke hearts

2011-11-23T18:58:00.003-06:00

I would like to say this is a traditional pre-thanksgiving dinner…so I will, even though it really isn’t…but it could be…if I would remember this one year from now.

In any event…it was fun to prepare and more fun to eat.

INGREDIENTS:

Linguine
Asparagus
Artichoke hearts
Bacon
Olive oil
Garlic and shallots
Lemon juice
Dill
Butter
White wine

PROCESS:
Cook the bacon in the microwave, remove and chop coarsely.

Saute the garlic, shallots, and asparagus in olive oil with a splash of white wine, dill, and lemon juice while the pasta is cooking.

Add the butter and scallops about 5-7 minutes before the pasta is ready. When the pasta is done add it to the pan with the sauce, add the bacon and mix. Use some pasta water if needed to keep everything from getting to “thick”.

Sprinkle with parmigiano reggiano cheese and enjoy.

COMMENTS:

I used artichoke hearts in oil but frozen hearts would be better. Adding cream to the sauce is always and option. I give this a 7 1/2 or an 8 on a scale of 10.

11-22…BEANS AND GREENS plus

2011-11-22T18:32:00.003-06:00

It is gray, wet, and cold outside, perfect weather for this dish of comfort food so I won’t feel bad about skipping the pasta tonight. My mother would make this with Escarole, beans, and broth, but since Krogers does not carry Escarole I’ll use Kale, plus a few other variations.

INGREDIENTS:

Kale, coarsely chopped
Chicken broth
White mushrooms
Garlic, onion
Basil
Cannellini beans
Celery
Parsley
Parmigiano Reggiano Cheese

PROCESS:

Cool the onion and garlic in olive oil for several minutes then add the mushrooms and celery, plus salt and pepper. When the mushrooms are just about cooked add the chicken broth and bring to boil before adding the Kale, beans, and herbs. Cover and simmer for at least 30 minutes or longer. At some point add about ¼ cup of the cheese.

At the last minute I decided to toss in several small frozen meatballs that had been hiding in a corner of the freezer.

COMMENTS:

The perfect meal for a cold and rainy evening. And we know that the leftovers will be even better tomorrow.

11-21…POLENTA WITH SUNDAY GRAVY

2011-11-21T18:39:00.003-06:00

Polenta, a southern Italian comfort food. It sounds so elegant, but alas, it is nothing more than cornmeal mush. Typically it is served on a “polenta board”, placed in the middle of the table and covered with sauce. (My father considered polenta with rabbit a special treat.)

I have expanded my pasta quest to include polenta and risotto, so both will be appearing on my blog in the weeks ahead.

Yesterday we had penne pasta with a typical Sunday gravy…this one with a chicken base, skinless thighs on the bone. Tonight I used the leftover gravy and chicken on the polenta.

INGREDIENTS:

For the sauce check older posts for “Sunday gravy”.

For the polenta…Corn grits, available in a variety of brands.

PROCESS:

After removing the meat from the bone I warmed the sauce while preparing the polenta as directed on the package.

Spoon the sauce over the polenta, add Parmigiano Reggiano, and enjoy a delightful dinner…perfect for a gray, wet day.

TWO MORE FOR THE CAUSE

2011-11-20T09:22:00.003-06:00

There is a reason for this recent barn frenzy of mine (over 40 small drawings/paintings in the past 2 months). I will use them to develop a new series of painting and drawings of barns and farmscapes that will become the focus of the next formal exhibit at Gallery 5 early next year.

Watercolor...6x8"

Markers and pastel...5x5"

TWO MORE FOR THE CAUSE

2011-11-20T09:11:00.004-06:00

Watercolor...6x8"

Markers and pastel...5x5"

11-19…Fettuccini w smoked salmon, peas and artichoke hearts, in lemon cream sauce

2011-11-19T21:39:00.004-06:00

After an opening reception for an amazing show at Philosophy gallery Patience and I, and friend Keyth returned home for some fun conversation, laughter, and another pasta dinner.

INGREDIENTS:

Fettuccini
Smoked salmon
Frozen peas
Artichoke hearts
Heavy whipping cream
Mascarpone cheese
Butter
Dill
White wine
Fresh Lemon juice
Garlic and shallots

PROCESS:

While the pasta is cookining sauté the garlic and shallots in olive oil and butter., then add the salmon, peas, artichoke hearts. Cook for several minutes before adding the wine, dill, and lemon juice. Cook for several minutes more, then add the cream and mascarpone cheese.

Add the pasta to the pan, plus pasta water as needed to keep the consistency loose. Serve with grated Parmigano Regiano cheese.

COMMENTS:

Easily a ten!

LETTING GO

2011-11-18T16:54:00.002-06:00

I have written and spoken about the importance of remaining open to change in our lives, of having the wisdom to recognize when windows of opportunities are open to us, and the courage to act upon them. It is easy to choose the comfort and security of the familiar rather than the anxiety and risks of the unknown or unproven. But we all know that without risk there is usually little gain.

The other side of this coin is knowing when to let go, especially if it is not in a direct trade off tor something new. This is the dilemma facing me now. For the past 6 ½ months I have been engaged in a “Pasta Quest”, cooking pasta every night we’re at home, trying to create a new dish as often as possible. I photograph the meals, and along with the recipe and a brief narrative, post them to my blog and to facebook. In the course of this time I’ve received considerable positive feedback, growing readership to my blog, and local publicity, all of which I have enjoyed. But all of this is not without a down side.

One of my routines over the morning coffee is to check Google analytics to see how many readers have logged in on my blog, and to look on facebook for comments on the blog and photos. On the days that I don’t post a new pasta dish on the blog I worry if my readership will decline. Suddenly the blog readership is obscuring the original purpose of the enterprise, and at a time when I’m considering the future of the Pasta Quest (Its duration, format, frequency, etc.) I’m worrying about the blog, putting the horse before the cart. Something is definitely out of whack. I should not be cooking pasta because I want to maintain my blogs readership…that is not what this is about.

I will continue posting pasta recipes even as I try to figure out how much longer I want to do this, and any changes I make may not even be obvious to others. But they will be to me. I will have more to say about this later. In the meantime, I hope you can enjoy the pasta as much as I do.

AND HOLDING ON…to these small drawings and my plans for a Gallery 5 show early in 2012.

Pastel pencil, ink, markers

11-15…PASTA AGLIO OLIO CRUDO PLUS…

2011-11-15T20:13:00.004-06:00

The premise for tonight’s dinner is simple. In the center of the table is a large bowl of Pasta Aglio Olio crudo, surrounded by a selection of sauces, a.k.a.,toppings: sausage with sundried tomatoes, tomato, celery, mozzarella salad, and Shrimp and bay scallops in a butter-lemon sauce.

Guests are encouraged to begin with a small serving of the Aglio Olio as is, too experience the delightful flavor of this simple dish. Then they help themselves to more pasta so they can try the various toppings of their choice.

SAUSAGE

INGREDIENTS”

Olive oil
Garlic, chopped
Sausage with casing removed
Sundried tomatoes in oil coarsely chopped
Sweet vermouth
PROCESS:

Sauté the garlic in olive oil then add the sausage and sundried tomatoes. Several minutes later add the sweet vermouth. Cook until the sausage is done and drain off excess oil.

TOMATO SALAD

(Prepare in advance and allow to sit at room temp. for about an hour.)

INGREDIENTS:

Grape tomatoes, halved and/or quartered
Olive oil
Red wine vinegar
Celery
Onion and garlic, finely chopped
Basil, oregano
Mozzarella, diced

PROCESS:

Place the vegetables and cheese in a bowl; add the oil and vinegar, the herbs, and a splash of water.

SHRIMP AND BAY SCALLOPS

INGREDIENTS:

Shrimp, peeled and deveined
Bay Scallops
Olive oil
Garlic and shallots
Butter
Lemon zest
Bay seasoning
Fresh dill
Cucumber, peeled and diced

PROCESS:

Sauté the garlic and shallots in olive oil. Add the butter, shrimp, and scallops, along with the dill seasoning, and lemon zest. Cook for several minutes then add the white wine and simmer. Place everything in the serving bowl; mix in the cucumber and serve.

And…as an unexpected bonus…thanks to Christy at Gallery 600…Broccoli Rabe. Sauted in olive oil with garlic, this was the 4th “topping” of the evening.

COMMENTS:

Our friends from Nashville, Elliott and Tom drove up to pick up their puppy and share our dinner.

All I can say was…this was a huge success. It was a fun way to enjoy a meal. As always, the key ingredients are…good food, good wine, and good friends.

BEYOND PASTA

2011-11-14T07:56:00.004-06:00

I can count many blessings in my life, and among them would be our friends and neighbors in Lowertown. Instead of dining alone on leftover scraps (I really don't enjoy cooking for myself) or a tuna sandwich I gladly accepted an invitation from Keyth and Elaine to join them for dinner, which, to my great delight, turned out to be an early Thanksgiving treat. Those of you who know Keyth know what a great cook he is...I prefer to think of him as "Kitchen Man".

Who needs pasta with this on the table?!

And an added bonus was learning that Maurie was also joining us for the evening.

If I wasn't me I would be envious of me.

SUNDAY MORNING MUSINGS

2011-11-13T09:05:00.005-06:00

I believe I could measure my days by these small drawings/paintings. Individually they certainly are not epic in any way, shape, or form. But perhaps together, as one body of work, they can become more than are. Regardless of what they are or are not, they continue to hold my interest and I think of them as either a resting place while I wait for the muses to lead me elsewhere, or as part of a body of work I have yet to fully understand.

Prairie landscape...watercolor and pastel

Corner market...markers

With Patience out of town I've taken a few days off from the kitchen, enjoying some leftovers Keyth as so kindly shared with me. (He makes great chili.) I look forward to her return tomorrow and the resumption of our pasta dinners.

TUSCANY IN BLACK AND WHITE

2011-11-12T08:26:00.004-06:00

I know...it seems criminal to ignore the beautiful hues of this marvelous countryside...but sometimes all we need is pen and ink.

A VETERAN’S DAY RANT

2011-11-11T11:20:00.002-06:00

Today is the day we celebrate our veterans with speeches, parades, banners, and flags. The country declares it’s appreciation, respect, and support to the men and women who have served us and are serving us now. How nice. What a wonderful and hollow show it is.

Consider the stream of news that has confronted us for the past many years regarding our service men and women…horrific injuries and disabilities, depression, suicide, increased divorce rates, unemployment, and a woeful lack of effective health care. All of this in addition to the psychological burden on their families, while the rest of the country has been spared any and inconvenience, hardship,or sacrifice.

I am ashamed and I am angry. Every politician who gives a speech, participates in a parade, or voted to support the wars in Iraq and Afghanistan, should be clamoring for a tax to pay for our veteran’s needs, and every citizen who claims their support to our troops should welcome such a tax. It is the very least we could do. Talk and rhetoric is cheap. We owe our veteran's and troops more than words and parades...much more.

Whether you agree or disagree with our wars, it is the decent thing to do.

11-9…Pasta with asparagus and butternut squash sauce

2011-11-09T20:34:00.003-06:00

I’ve been on a mission lately to use the accumulated ingredients and leftovers in our freezer. Tonight I’ve decided to combine some frozen butternut squash ravioli filling with freshly roasted butternut squash and create a creamy butter sauce to serve over pasta and asparagus.

INGREDIENTS: Used in the butternut squash ravioli filling….

Butternut squash
Butter
Cream
Ricotta cheese
Parmesan cheese
Parmigiano Regiano cheese
Nutmeg
Maple syrup
Fresh sage, finely chopped
Salt and pepper to taste

Plus fresh butternut squash, cream, mascarpone cheese, and asparagus

PROCESS:

I cut the squash lengthwise and remove seeds and stringy stuff, buttered the exposed areas, placed it in a baking dish with1” of water, and roasted it for about I hour at 350 degrees. After it cooled I scooped out the “meat” and added it to the leftover ravioli filling. At this point the “sauce” was rather thick so I added a bit of cream and mascarpone cheese and warmed it over low heat.

While the pasta cooked I nuked the asparagus under plastic wrap for 2 minutes.

COMMENTS:

OMG…this was good….so good it should be declared illegal. I debated adding bacon bits as a garnish but decided I didn’t want to distract from the cheese/squash flavor. Now if every meal could be as inspired as this....

11-8…Lunch for dinner

2011-11-08T18:43:00.002-06:00

What to do…didn’t feel like cooking and did not want to go out to dinner. Looked in the fridge about 6 times, and came away uninspired each time. Then it hit me…LUNCH!!! Everything I needed for a gourmet lunch was right there, all I had to do was assemble the parts.

PARTS:

Ciabbata bread (from Kirchhoffs of course)
Asparagus
Chicken-shrimp sauce left over from last night
Salami
Mozzarella cheese
Basil pesto
Tomatoes
Olive oil
Lemon Juice
Parmigiano Reggiano Cheese

ASSEMBLING INSTRUCTIONS:

Nuke the asparagus for about 2 minutes. Place the asparagus on one slice of bread and the chicken-shrimp on the other. Place the remaining parts around the bread and drizzle with olive oil. Then squeeze fresh lemon juice over everything and follow with a dusting of parmigiano reggiano cheese. Salt and pepper to taste.

COMMENTS:

I must confess…dining like this made me totally forget pasta.

11-7…Chicken, shrimp, and other stuff.

2011-11-07T18:57:00.003-06:00

It is 5:30, and I’m not feeling very inspired. Pickings in the fridge are slim, and the freezer and pantry are not much better, even after looking at both at least 3 different times. Eventually I settled on chicken…and thawed a boneless breast in the microwave. From there dinner evolved to include shrimp and fresh herbs in a lemon-cream sauce.

INGREDIENTS:

Tomato-basil fettucine purchased at Tuesday Morning (I am not a foodie.)\
Boneless chicken breast
Fresh dill, basil, and parsley
Olive oil
Butter
Heavy whipping cream
Shallots (I am embarrassed to say I am out of garlic)
Lemon
Shrimp

PROCESS:

While waiting for the water to boil brown the chicken in olive oil and butter and remove. Deglaze the pan with white wine if needed. Add more olive oil and sauté the chicken, adding the herbs and lemon juice. About the time the pasta is placed in the water add the shrimp to the pan followed by the cream. Stir frequently, and when ready, add the pasta to the sauce, mix well, and serve with Parmigian Reggiano cheese and a sprinkling of fresh dill.

COMMENTS:

For a last minute effort, this was delicious and I encourage everyone to try it. Any past will do, but I would recommend linguine or fettucine.

And neither Patience or I missed the garlic.

11-6..FROM THE BOUNTY OF THE FREEZER

2011-11-07T05:19:00.005-06:00

Tonight I will take advantage of the unused ravioli and sauce that has been waiting patiently for my attention for the past month. As much as I enjoy cooking there are times…like tonight…when I relish the notion of simply thawing out some Sunday sauce and cooking homemade ravioli from the freezer.

And speaking of barns...I knew it...there was one more Red Barn waiting for me. But this is it! Definitely the last of this series. You can take that to the bank.

Red Barn #8 watercolor, gouache, ink

ONE MORE RED BARN

2011-11-05T10:23:00.004-05:00

I am sorely tempted to say this is it...the last in this mindless folly...red barn #7. However, I have learned something in all of my years, and that is...never say never. Therefore I will only say that I have no plans for anymore paintings in this series, leaving me open to the possibility that once more I will be overtaken with an all consuming urge to....well....you get the idea.

Red Barn #7 acrylic...9x12

I've also added one more wc to my Tuscan portfolio...

Watercolor....9x12

11-4…Sausage resumed…via Pasta Fagioli

2011-11-04T19:12:00.003-05:00

The sausage I cooked last night is waiting for me in the fridge. My initial plan was to serve it over spaghetti or linguine, but since I don’t know when Patience will be home I’ll use it in a dish that can sit on the stove for awhile and only get better with time. It will also be a good dish to serve on a gray damp day.

INGREDIENTS:

Italian sausage with casing removed
Olive oil
Garlic
Green onion, chopped
Fresh basil
Cannellini beans
Sun dried tomatoes, coarsely chopped

PROCESS:

Brown the sausage, remove, and drain off the fat. Add a tad of olive oil and cook the garlic and onion with the basil. Return the sausage to the pan and add the beans and sundried tomatoes and simmer until the sausage is cooked and the pasta is done.

Add the pasta to the pan and mix well. Serve with Parmigiano Reggiano cheese.

COMMENTS:

The sun dried tomatoes give this dish an added punch. Great comfort food.

11-3…SAUSAGE INTERUPTUS

2011-11-03T20:03:00.003-05:00

There are a few absolute “must haves” in my kitchen, and sausage is one of them. (The others are olive oil, garlic, and lemons. Pasta of course is a given.) I like to say that I would enjoy cardboard if it was served with good Italian sausage. I like to say that….but really have no interest in testing it.

I’ve eaten sausage all of my life…homemade, imported, and whatever…and am pleased to say that the Johnsonville brand carried by our local Kroger supermarket is as good as any of them, and I keep several packages in our freezer at all times. With Patience still out of town I will use sausage to prepare another very simple but elegant pasta dish.

HOLD EVERYTHING…my neighbor and good friend Keyth (fellow foodie) just called to say he was coming over with some grilled pork chops, baked potato, and green beans. His wife is not feeling well and he has all this food prepared.

So, the flame under the pasta water is turned off and the sausage goes in the fridge to wait for tomorrow night’s dinner.

LATER…The food was delicious, as expected, and Keyth and I, with the help of a little wine, solved all our emotional, marital, and creative problems. We also discussed the myriad of local eating places we have yet to visit and pledged to do our best to visit every one of them.

Oh the delights of living in Lowertown.

Keyth...artist, cook, neighbor, and friend

ITALIA

2011-11-03T08:08:00.003-05:00

I've spent a few hours the past few days in Italy, via my studio and not the kitchen.

Tuscan farm...watercolor...12x18

small village...watercolor...9x12

Tuscan sun...watercolor...9x12

Someday I may tire of painting this lovely countryside...or maybe not.

11-2...LINGUINE WITH OREGANO PESTO

2011-11-02T19:19:00.004-05:00

With Patience out of town I decided to “experiment” with a new dish…at least for me…using fresh Oregano from our herb garden, lemon, and Parmigiano Reggiano cheese.

INGREDIENTS:

Linguine
Fresh oregano
Lemon juice
Parmigiano Reggiano cheese
Olive oil
Garlic

PROCESS:

Using a mortar and pestle I ground 2 tablespoons of oregano with olive oil, garlic, lemon juice, and cheese. About 5 minutes before the pasta was ready I heated this over low-medium heat. The pasta is added to the pan along with a small amount of the pasta water and mixed well. Sprinkle with P-R cheese and serve.

COMMENTS:

This combination of ingredients creates a delightfully unique flavor, unlike any of the other dishes I’ve prepared.

OAK PARK II

2011-11-01T09:14:00.002-05:00

I thought I would share a few more photos from my walks in Oak Park. The lovely homes and the incredible fall weather and colors made it a delightful experience.

10-31…THE PASTA QUEST AT 6 MONTHS

2011-10-31T20:34:00.004-05:00

I began this pasta marathon six months ago. One hundred and twenty pasta meals and 5 pounds later, it is time to stop and take stock of what we’ve done.

My goals were: 1. To show how delicious pasta dishes could be prepared with simple local fresh, and supermarket ingredients, and 2. To demonstrate the infinite ways pasta can be prepared. I think I’ve done a pretty good job in meeting both goals. But if I am to continue this for the full year as planned I will have to make some concessions. It is becoming increasingly difficult to prepare a different dish each night I cook without a great deal of planning and preparation requiring more and more of my time. Since I have every intention of continuing this for the next six months, and since it is supposed to be fun, and not something to stress over, I’ve decided on the following:

I will continue to cook pasta every night we eat at home, and endeavor to present 2-3 new dishes every week, and to the extent possible, I’ll introduce a few variations in the repeat dishes.

Now to the good part…

LINGUINE WITH BROCCOLI, LEMON, AND FRESH HERBS

INGREDIENTS:

Linguine
Olive oil
Garlic, chopped or finely sliced
Red pepper flakes
Lemon juice and/or zest
Fresh oregano chopped
Broccoli
Bacon, chopped

PROCESS:

Cook the bacon and remove from pan and discard the fat. Or, cook the bacon in the microwave and set aside.

Place the pasta in the boiling pasta water. About 5-6 minutes before you expect the pasta to be ready…al dente…don’t over cook…sauté the garlic and broccoli in the olive oil with the Oregano and red pepper flakes. When the pasta is done add it to the pan, along with some of the pasta water, and mix well. Add the lemon juice or zest and mix. Sprinkle with bacon and Parmigiano Reggiano and serve.

COMMENTS:

Very good! I finally managed not to overcook the broccoli, and by not adding the lemon until the end the broccoli remained nice an green.

Oak Park Illinois

2011-10-30T10:37:00.006-05:00

Today is my last day in Oak Park. I will leave O'hare at 10 PM and get to put my arms around my wife one hour later. It has been a great visit, but I'll be glad to be back in my studio and kitchen. Amy and I collaborated on some great meals... Crab cakes and Capellini one night and Linguine Alio Olio crudo with assorted toppings last night.

Oak Park is a wonderful community, especially if you like arts and crafts style architecture (Frank Loyd Wright's first home and studio are here). The neighborhoods are a mixture of prairie style and Victorian architecture as you can see from these iPhone photos taken on my walks.

Amy and Bob's house

And of course there were the grandkids...

William the artist/writer with his journal

Abigail the rocker with her base guitar

And Abigail the hockey player...I'll will get to see her play later today!

10-26…Pasta with Abigail and William

2011-10-27T07:31:00.001-05:00

This post is coming from Oak Park IL where I am sitting in for parents away on a business trip…the pleasure is all mine.

Italian sausage in a quick tomato sauce.

INGREDIENTS:

Italian sausage cut into 1” pieces
San Marzano tomatoes
Garlic and onion
Olive oil
Basil

PROCESS:

Brown the sausage, remove, and deglaze the pan with wine, saving the remnents with the sausage.

Add olive oil and sauté the garlic and onions. Add the tomatoes and sausage and simmer covered for about 30 minutes, adding the basil in about 10-15 minutes.

COMMENTS:

I was in such a hurry to start eating that I forgot to take a photo of the finished dish….

10-25…Crab cakes and Capellini alla Renzulli

2011-10-25T20:00:00.002-05:00

OK…now this is a new experience for me. For my last meal at home for 5 days I’ve decided to make crab cakes and serve them with a light cream sauce on a bed of Angel hair pasta. My original plan was to use dill and lemon in the cakes, but Patience said she was in the mood for Cilantra so there has been a little change of plans.

INGREDIENTS…FOR THE CRAB CAKES:

8 oz. backfin crab meat
Egg
Cilantro
Cucumber diced into ¼” cubes
Juice from one lime
Mayonnaise
Cracker crumbs
Flour

PROCESS:

Mix all ingredients well and form into cakes and place in refrigerator for about one hour. Dust lightly with flour before cooking in olive oil until golden brown on both sides. Remove and keep warm.

INGREDIENTS FOR THE SAUCE:

Olive oil
Garlic, pressed
Fresh dill coarsely chopped
Butter
Heavy whipping cream
Lemon zest
Parmigiano Reggiano cheese

PROCESS:

In the same pan used to cook the crab cakes add more olive oil if needed, then proceed to cook the butter with the dill, lemon zest, and cream, adding the cheese after 4-5 minutes.

When the pasta is finished place a nest of pasta along side a crab cake and add the sauce over both.

COMMENTS:

This was fantastic! I have nothing else to say.

10-24…Welcome home Patience pasta

2011-10-24T19:09:00.002-05:00

I wanted something different, some subtle Italian aphrodisiac. (I won’t know until later if I’ve been successful.) I checked the fridge and came up with this mish mash of ingredients; if it works I’ll be able to retire completely.

INGREDIENTS:

Farfalle pasta
Chicken breast, filleted
Bacon
Garlic, onion
Olive oil
Sun dried tomatoes in oil
Capers
Arugula
Fresh parsley, basil, and oregano
White wine

PROCESS:

Coarsely chop the bacon and cook until crisp. Remove, drain, and set aside.

Cook the garlic and onions in olive oil and add the chicken breasts to brown. Remove the chicken and cut it into small pieces. Return the chicken to the pan along with the chopped sun dried tomatoes and herbs. When the pasta is added to the water add the arugula to the pan, cover, and simmer over low heat while the past cooks. Add a splash of wine before the pasta is done.

Add the pasta to the pan, mix well and add parmesan cheese over the top before serving.

COMMENTS:

Wish me luck!

IT'S NOT PASTA BUT.....

2011-10-23T18:16:00.004-05:00

With Patience out of town, and a dinner invitation last night I've not been cooking any pasta. I thought I might do so tonight until I watched Eat Street on tv and decided the pasta could wait one more day.

Chicken Caprese

This is a piece of toasted multigrain bread with mayo, chicken, tomatoes, mozzarella, and basil pesto, inspired by the amazing food I saw on tv. It was delicious!

THE QUICK & NOT SO QUICK and a note about barns

2011-10-23T09:44:00.005-05:00

The not so quick...another barn, this one rendered with pen, ink, markers, pastel, and watercolor pencils.

The quick...a small marker sketch of Bee Bee's, a fantastic gift shop in downtown Paducah.

Why all the barns?

Barns evoke a number of feelings in me, some very personal. I am reminded of the cold winter days milking our family cow in our barn, leaning my head into the cow's flank to absorb her heat, while cats and kittens milled around the pail waiting for a squirt of milk. And there are the not so long ago memories of our barn on the Maryland farm...escaping the cold winter wind and relishing the warmth and the smells of the horses in freshly cleaned stalls. (note the that I'm focusing on the winter days and not the hot, sticky days of summer, getting slapped in the face by the cows tail as she shoos away the flies. I should also mention here that in Maryland Patience did ALL of the mucking...her choice. I got to enjoy the fruits of her labor.)

I am especially fond of the rambling dairy barns, where one or more additions have been tacked on to the main structure, often with only function in mind, resulting in a mish mash of architecture and texture...much to my great delight. Looking at these rural icons, many of them now abandoned or a little more than storage facilites, I wonder about their stories, and the hopes and aspirations of the farm families when the barns were new and ready to serve.

I am saddened to see so many of these wonderful structures, from the simplest to the most elegant, fall into disrepair and treated with such little respect and appreciation for all that they have provided.

10-22…The Perils of Pasta

2011-10-22T08:27:00.004-05:00

I have some decisions to make. Since starting this almost daily pasta I have gained 5 pounds. That doesn’t sound like much, but it must be a critical 5 pounds, because suddenly I have very few cloths that I can comfortably wear (comfortably is the key word here.). I want to shed these 5 pounds, and more if possible, and the question is…can I do it without giving up my goal of cooking pasta every night we eat at home for one year?

I think it can be done if I can find the discipline to change some long standing eating habit s of mine. This means lighter breakfasts and lunches, less in between meals snacking, and less wine…or a little less wine. And most importantly, limiting myself to one serving of the pasta at dinner and the resumption of my daily walks.

I will give it a try and report back in 4 weeks with the results.

On more pleasant note...or...on a lighter note, here is the latest shipment of San Marzano tomatoes to arrive at la casa Renzulli. I buy them from Ditalia, and online dealer that provides great service.

IN THE MEANTIME...

2011-10-21T08:45:00.004-05:00

while I try to find my way in this maze called a studio...I work away at my drawing table/station, hoping the muses will come and lead me into the chosen direction. In other words, what the hell should I be doing? I'm not complaining, because I really enjoy doing these mini paintings and drawings.

Yesterday several clay mono types that had been out on loan were returned to the gallery...this in one of my favorites and measures approximately 14x7".

And completing this post is a view of my "drawing station" taken with my iPhone. Everything I need is within arms reach.

10-20…Spinach fettuccine with arugula-mushroom-tomato sauce

2011-10-20T20:28:00.004-05:00

This was a night to use what I could from the fridge. Patience will be out of town for the next 4 nights and I may not be doing much cooking.

INGREDIENTS:

Spinach fettuccine made with Jerusalem artichoke flour, from Krogers
San Marzano tomatoes
Garlic
Olive oil
White mushrooms
Fresh dill and basil
Red pepper flakes
Arugula
Red wine

PROCESS:

Cook the garlic and mushrooms in the olive oil with fresh dill. Then add the tomatoes and basil and simmer covered for about 30-45 minutes. While the pasta is cooking add the arugula and a splash of red wine to the sauce.

COMMENTS:

I liked the texture of this pasta, and the addition of the arugula to the tomato sauce created a delightful combination of texture and flavor.

10-18 Salmon ravioli in creamy lemon asparagus sauce

2011-10-18T18:46:00.002-05:00

Our friend Crystal from northern Illinois will be our guest tonight. So, for the sake of our guest, my wife, and myself, I’m making Salmon filled ravioli to be served in cream-asparagus-lemon-butter sauce.

THE FILLING:

Salmon fillet, coarsely chopped
Ricotta cheese
Mascarpone cheese
Fresh dill
Lemon zest

Mix all ingredients loosely in a bowl, then transfer to food processor and pulse to an almost creamy consistency. Add salt and pepper to taste.

THE SAUCE:

Olive oil
Butter
Garlic
Fresh dill
Fresh lemon juice
Asparagus

Cut the asparagus into 1-1 ½ pieces and cook in olive oil w garlic and butter. Add lemon juice, fresh dill, and continue cooking for about 5 minutes. Add cream and butter and stir until slightly thickened. I needed to add a bit of roux to get the thickness I wanted. I also added a bit of mascarpone cheese.

COMMENTS:

Oh my….this was so good. You cannot go wrong with dill and lemon plus butter.

RED BARN #6

2011-10-18T07:15:00.002-05:00

I'm not making any promises, but this could be the last of the Red Barn series. If I can keep myself from thinking about it and move on to something else there won't be anymore Red Barns. How hard can it be to do that?

10-17…chicken noodle soup

2011-10-17T20:13:00.002-05:00

About a quarter pound of pasta was left uncooked from yesterdays enterprise, and when I tried removing it from the racks it began to break apart. Accepting the inevitable I broke all of into short noodles and tonight will try my hand at creating a “noodle soup”. My first thought was a simple broth with celery, parsley, and noodles, and maybe white beans. Then I remembered the boneless chicken breasts in the freezer, and suddenly tonight’s dinner is taking shape.

INGREDIENTS:

Day old homemade pasta
Olive oil
Butter
Garlic and onion
Celery stalk with fronds….chopped
Boneless chicken breast
White beans (navy, northern, or Cannellini)
Fresh basil, parsley, and thyme
Bay leaves
Fresh lemon juice
Chicken broth
White wine

PROCESS:

In a large sauce pan sauté the garlic, onion, and celery in olive oil and butter. Then add the beans and simmer. In the meanwhile brown the chicken in a skillet with olive oil, seasoning of your choice, and some lemon juice. When finished, remove from pan and cut into small pieces. De-glaze the pan with wine and add results to the soup pot. Add the chicken broth, the chicken, and bay leaves and simmer covered for 30-45 minutes. Add the pasta and cook for about 5 minutes before serving.

COMMENTS:

It took all the will power I could muster not to have a third bowl of this soup!

RED BARN x 5

2011-10-17T09:24:00.002-05:00

RED BARN #5

I thought I was done with this barn...but apparently not. Before I knew it was happening I found myself working on still one more version of the structure. If that is not scary enough, another image is already forming in my mind.

10-16…Sunday homemade pasta

2011-10-16T20:14:00.005-05:00

The house has been wonderfully quiet and still this morning. P is working, the dogs resting or lounging about the house and yard, no radio or iPad playing, and not street noise. I will open the gallery later, but until then I’ve enjoyed the solitude, thinking about any number of things, including today’s pasta.

Since it’s Sunday the choice is simple; I’ll go with the Italian-American classic…pasta with a rich, meat based gravy, of which there are countless variations. To make it special, I’ll make my own pasta today using my mother’s old chitarra.

For the dough I used a recipe I haven’t used before…1 cup of all-purpose flour and 1 cup of Semolina flour, plus 2 large eggs and 1 yolk. The addition of the semolina flour produces a sturdy dough that is good for long pastas. I used the machine to roll the dough into two thicknesses, #4 and #5 and found that the thicker dough was easier to work on the chitarra. Of course I could have avoided some of the frustrations by using the machine to cut the pasta…but it had to be the chitarra!

The chitarra is a two sided instrument with a center panel that slides out to remove the pasta.
On one side the wires are separated by linquine thickness, and on the other side, spaghetti thickness. Tonite I wanted to make spaghetti, although with the chitarra they are square and not round.

The sheet of dough is placed on the strings and pressed down with a rolling pin, falling onto the removable panel where they are recovered and hung out to dry.

The sauce is sausage based and uses imported San Marzano peeled, whole tomatoes. For the recipe see my post on May 8th and simply substitute sausage for the chicken.

COMMENTS:

The addition of the semolina flour was very evident after the first bite. P thought it was a bit too heavy, but I enjoyed the nuttier texture. Of course with this gravy I would probably enjoy cardboard. There is another option…simply use less semolina. Something for another dinner.

Was it worth all the effort? Absolutely!!

RED BARN x 4

2011-10-16T07:24:00.004-05:00

How many ways can I render the same red barn? I thought it would be fun to find out, and this resulted in the following 4 paintings...all about 8x10". Of course, like cooking pasta, there are infinite possibilities, and these paintings barely scratch the surface. I'm not sure how many more...if any...I will do, but be assured that if I do they will be posted.

Red Barn #1

Red Barn #2

Red Barn #3

Red Barn #4

10-15… CLAMS W FRESH TOMATOES & Angel hair pasta

2011-10-15T20:09:00.004-05:00

For tonight’s dinner I’ve gone back to July, 2004 for a dish I served to Patience, Terrie, and myself. As soon as I saw the wonderful grape tomatoes and the farmer’s market this morning I knew what I wanted to do. With a few minor changes, this is the same dish that it was over 7 years ago. (now that is a frightening observation…the time, not the recipe.)

INGREDIENTS:

Cherry tomatoes cut in half
Whole baby clams with juice partially drained
Garlic
Celery
Fresh parsley and oregano
Anchovy fillets finely chopped
Olive oil
Sweet vermouth
Red pepper flakes

PROCESS;

Sauté garlic, red pepper flakes, finely chopped anchovies, celery, and parsley in olive oil, then add clams, fresh oregano, and the tomatoes. Cook for several minutes then add red wine. Serve over the pasta, garnished w fresh parsley.

COMMENTS:

I could have easily eaten a pound of this pasta tonight...it was sooooo good. One of the changes I made was to substitute Sweet Vermouth for the red wine, which gave it a smooth, sweet taste that I found difficult to resist.

DAD

2011-10-15T07:02:00.004-05:00

Sixteen years after his death, I can easily access a number of mental images of my father, but there is one that stands out above all the others. In my favorite memory of the man he is sitting with his elbows on the kitchen table and one hand folded into the other, and as the dish of pasta is set before him his face is transformed into one of absolute delight and an audible “ahhhhhhhh” escapes from somewhere within. My father loved pasta and never failed to express his appreciation for every opportunity to indulge his love. Even after he lost most of his speech and some motor functions to a stroke (which he survived for about a year) this simple display of joy at the dinner table never faltered, and in fact may have even become a bit more pronounced. I do not doubt that in some way this whole pasta affair is my attempt at emulating my father. Did I mention that he also loved wine?

He would be 98 years old this month.

10-14…Seafood medley with linguine

2011-10-14T18:50:00.005-05:00

It’s 3:30 and time to begin thinking about dinner. Actually I begin thinking about dinner as soon as I wake up in the morning…not so much about wanting to eat as about deciding what to cook. They’re not the same. Even though we had the tuna two nights ago I still have seafood on my mind, and I know that in the freezer I will find bay scallops, shrimp, orange roughy fillets, and salmon. Here’s the plan…

INGREDIENTS:

Linguine
Orange roughy cut into bite size pieces
Bay scallops
Shrimp
Anchovy paste
Bay seasoning
Garlic and onion
Fresh basil
San Marzano tomatoes
Red wine
Red Pepper flakes

PROCESS:

Cook the garlic, onions, and anchovy paste in olive oil along with the red pepper. Then add the tomatoes and basil and cook for about 10 minutes before adding the Orange roughy. Continue to simmer over low heat while waiting for the pasta water to boil. Add the scallops, and Bay seasoning to the sauce when the pasta goes into the water. About 5 minutes later add the shrimp and a couple of splashes of red wine.

PROCESS:

This dish is like an old friend; I've been making it for years and it never fails to satisfy me.