Tag: family

Sunday Supper with Chef John Tabone — Destination Sardinia!!

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If you haven’t had the pleasure of experiencing a meal prepared by Chef John Tabone @instinctivecook… what are you waiting for?!?!? The Sunday Supper event @barpazzo this past weekend was way more than just an #Italian meal; it was trip to #Sardinia without leaving Scranton. Each dish was so thoughtfully executed from the sourcing of ingredients to the wine or liqueur that was served with it. The tablescape was crafted from all things native to Sardinia; from the unique rocks to star anise to, my favorite, the juniper berry. There wasn’t a single detail Chef Tabone left out this one-of-a-kind dinner that has certainly left an impression in my memory.

It was a beautiful Sunday summer evening 😎to dine al fresco in #the570. One extra large table lined the sidewalk outside the restaurant and was set up with that beautiful tablescape so that everyone sat together. Outside of the five members of my family, I knew no one else at the start. Let me tell you though, it wasn’t long before we got to know so many others sitting along side of us. Another purposeful detail that left us feeling like we were eating a family dinner.

My two favorite dishes of the night were the #octopus salad 🐙 (I was so excited I forgot to take a picture!), which wasn’t even on the menu, and the stuffed #pasta course. The octopus was sliced thin with a light citrusy flavor that was very refreshing. The stuffed pasta with brigante cheese, potato and mint was served on top of a classic tomato sauce that paired so nicely with the wine, Vermentino “Costamolino” Argiolas…YUM!

Let’s not forget about the anti pasti and #Limoncello granita. If you’re wondering, he makes his own homemade Limoncello of course!

#Sardines…light, mild and prepared with the freshest radishes and fennel served family style. Another dish not on the menu. And left me pleasantly surprised and wanting more.

It was a first for me and #FregolaSarda; tiny little durum wheat pastas handmade with a gorgeous yellow saffron hue made with two different types of broth topped with shrimp, calamari, muscles and sausage. Delicious!

And how about that pig 😳🐽…it speaks for itself.

The dessert was made with Sardinian honey and cheese in a light fluffy pastry which balanced nicely with a creamy scoop of ice cream. The star of this course was the Tremontis Mirto Liqueur. My favorite drink of the evening because of how smooth and flavorful it was in relationship to the pastry.

Not all chefs come out of the kitchen to speak with guests…but Chef Tabone is no typical chef. With each course he provided a thorough explanation of the dish, its ingredients, where they came from, why he selected the ones he did and how it pairs with each wine. There is so much love that goes into his food and you can truly taste it!

#Cheers to you chef! Thank you for a fabulous experience! 🇮🇹🇮🇹

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Noodle Bowl with Seasoned Egg & Pan Fried Tofu

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Have I said I’m obsessed with “Bowls”!?!?! Well I am…for the last year or so. My newest creation wasn’t ramen…or soup…or with rice. This had a creamy peanut sauce covering the noodles, topped with pan fried crispy tofu, roasted baby bok choy, fresh carrot sticks, chopped cilantro, green onions and pickled ginger. Oooohhhhhh the pickled ginger I absolutely love! It’s a must have on any Asian inspired bowl I make.

Some details in case you would like to make your own:

  • I cheated and bought the peanut sauce. It was a quality one but there are tons of recipes on Pinterest if you’d like to make your own. Use it to coat the noodles and marinate the tofu before pan frying.
  • Roast the baby bok choy with olive oil and salt and pepper until they’re soft. That’s all you need here!
  • Cut all you fresh veggies while you fry the tofu and cook the noodles.
  • Put all your toppings on the noodles and enjoy – and I added a little sesame seeds at the last minute ☺️

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    Italian Breakfast Quiche

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    So I woke up in the morning, starving, and hadn’t gone to the grocery store in almost a week. There wasn’t much to put together in the fridge but I pulled it off! I’m definitely going to make this quiche again but I would add a bit more parmesan cheese (because I ran out) and add some mozzarella (which of course I didn’t have at all). All in all, this is a keeper!

    Full disclosure: I did not make the crust, it was store bought and left over from something else I made earlier in the week. There are some good quality pre-made crusts out there so if you don’t have the time, like a lot of people I know, save yourself some hassle and just buy one.

    What you’ll need:

    • 1 pie crust
    • 14 eggs, divided
    • 1 red pepper, chopped
    • 2 cups baby kale
    • Small handful parsley, chopped
    • Small handful basil, sliced thin
    • 1/4 cup Parmesan cheese, shredded
    • 1 tsp garlic powder
    • Spray olive oil
    • S & P
  • What to do:
      • Preheat the oven to 375, prep you vegetables and spray your pie dish on he bottom and sides.
      In a sauté pan on medium heat, spray the pan and add the red pepper and cook for 2 minutes.
      Next add the parsley and basil, then the kale and S & P. Cook another 2 minutes or until the kale is wilted. Set aside.
      Put the pie crust in your baking pan and layer the bottom with cheese.
      Whisk 8 eggs with S & P and garlic powder. Fold in the sautéed veggie mixture.
      Add the eggs to the dish.
      Gently crack the remaining eggs into the dish scattered throughout it.
      Add a little more salt to the top and place it in the oven to bake.
      I didn’t pay attention to how log this baked but it was at least 20 minutes. Make sure the middle of the dish is cooked and not loose. Also, the tips of the crust will be golden brown.
      Enjoy!

    • Chicken and Bean Burritos with Spanish Rice

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    What you’ll need:

    • 7 chicken breasts
    • 7 burrito shells
    • 1/2 cup dried black beans, hydrated
    • 2 avocados
    • 1/4 cup vegan cheese, shredded
    • 2 green onions, chopped small
    • 2 tsp cumin
    • 2 tsp coriander
    • 1 tsp garlic powder
    • Salsa of choice 
    • Salt

    Spanish rice:

    • 2 cups rice of choice
    • 4 cups chicken broth 
    • 8 oz tomato sauce
    • 4 tbls garlic powder
    • 2 tsp cumin
    • 2 tsp coriander
    • 1/4 cup of olive oil
    • 1 tsp salt
    • Cilantro, chopped

    What to do:

    1. If you’re using dried beans, start the night before and soak the beans in water and refrigerate overnight. Follow the directions on the bag. 
    2. Start the rice. Heat oil in a sauce pan and add the rice. Sautée until golden brown. 
    3. Add the remaining ingredients except the cilantro and cook on low until the rice is soft and liquid is absorbed. 
    4. In the mean time, season the chicken with cumin, coriander, garlic and salt. Grill and slice into thin pieces. 
    5. Preheat oven to 350 degrees. 
    6. Lay out burrito shells and layer all burrito ingredients including the chicken, beans, avocados, “cheese”, and onions. 
    7. Wrap the burritos as tightly as you can and place on a sheet tray sprayed with oil. 
    8. Bake for 15-20 minutes or until the shells are lightly golden. 
    9. Serve with your favorite salsa and top the rice with fresh cilantro. 

    Portland, OR

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    I visited Portland for the second time this past September. The first time was a little over a year ago. Although the city itself has changed slightly in regards to its infrastructure, my experience was far better than the first. The reason? There are several. 

    No. 1 – I met my beautiful niece for the first time 😍 She made me an aunt!! #WednesdayFiona Isn’t she cute?!?!

    No. 2 – The Pearl. I fell in love. The district is full of life with shopping, food, breweries, coffee, parks and more right out your front door. 

    Check out that delicious, fall off the bone lamb shank from Deschutes!! Wow was it amazing! This was their special that day. My husband got the Elk Burger, which was excellent as well. 

    And the parks!

    No. 3 – The lifestyle. The housing and apartment we stayed in was beautiful. We rented a 2 bedroom/2 bathroom apartment on Hoyt Street in the district. It’s owned by a company called Stay Alfred. They own several properties across the US and I will vouch for this one. Also, everything in Portland is family friendly.  A lot is pet friendly too. 

    We like our craft beer!! Although Deschutes was my favorite all around when considering both food and brew, Rogue is a must try as well as 10 Barrel and Fat Heads close behind when in the immediate area. 

    One final thing I’ll say about the lifestyle is the city’s and it’s residents commitment to the environment. Great job Portland!!

    No. 4 – Culture. There’s a little bit of everything and a true melting pot. My favorite melting pot is, no surprise, the shear number of food trucks you will find that literally took over a whole city block. If the group can’t decide what type of food they all want…Portland’s food truck alley has the solution…Thai, Chinese, Iraqi, Mediterranean, African, Israeli, Mexican, Vietnamese to name a few. There’s a host of vegan, vegetarian, organic, gluten free, paleo and other options available as well. 

    I could not write this post without talking about Pok Pok. I’m salivating at the very thought of their chicken wings. OMG. 5 stars. This is a must when visiting and I will go here each time I’m in the city. 

    Back to culture…this Chinese garden we found…

    We ended our trip by relaxing on our roof top terrace the last night…of course with an adult beverage in hand…grilled some chicken to put on top our organic salad and called it a week. And what a week it was.

    My husband and brother in law put the cherry on top by buying a gigantic box of Voodoo Doughnuts (balancing out the organic salad). This is one more thing you have to do/eat/visit while you’re here. Holy crap! I’ll miss you Portland and hope I’ll be back soon!

    Spaghetti Squash “pasta” with sausage, onions, peppers, mushrooms and spinach

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    Spaghetti squash is one of the easiest vegetables to make. It’s also versatile and can be used as the star of the meal, as a side by itself or mixed into any kind of dish. This dish is simple and easy but does take a bit of time. Well worth it though!

    A tip if you want to do it this way, prep the squash ahead of time and store it in the fridge until your ready to make the dish.

    What you’ll need:

    • 1 spaghetti squash
    • 1 medium onion, sliced
    • 2 sweet bell peppers, sliced
    • mushrooms, chopped
    • fresh spinach, about 2 generous handfuls
    • 2 cloves garlic, minced
    • 1 lb ground sausage
    • 1 cup beef broth
    • 1/2 cup red wine vinegar
    • S & P
    • Olive oil
    • Grated Parmesan cheese, optional
    • Green or yellow squash, optional

    What to do:

    1. Preheat the oven to 375 degrees.
    2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds. Season with salt and pepper and lightly brush it with olive oil.
    3. Roast the squash for 1 hour until soft.
    4. Take the squash out of the oven, shred it with a fork out of the shell and set aside. It should look like spaghetti.
    5. While the squash is in the oven, in a cast iron skillet (or your choice of sauté pan), brown the sausage and set aside.  
    6. Add just enough olive oil to coat the bottom and heat on medium.
    7. Add the onions and peppers and sauté for 5 minutes.  
    8. Add the garlic and mushrooms and sauté another 2-3 minutes.
    9. Add the broth and red wine vinegar and simmer for 10-15 minutes.  
    10. Add the squash and sausage and simmer another 10 minutes, stirring occasionally.
    11. Add the spinach, stir to incorporate and simmer until spinach wilts.  
    12. Serve on a plate or a bowl topped with Parmesan cheese.

    Enjoy!!

    Lamb for Thanksgiving?

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    Sure; why not? Now, I must say there is a turkey going along with this in my house. I have a great way to prepare a bone in leg of lamb that would be a great addition to your thanksgiving feast! You can roast it or smoke, you choose. 

    Smother it in harissa! Make your own right at home. It’s spicy, but delicious at that.  

    Start with the main ingredient, dried chilies. Use any kind you like. I got these ones from the owner of an authentic Mexican restaurant so they can really be any type. 

     
    What you’ll need:

    • 4 oz dried chilies
    • 4 cloves of garlic
    • paprika
    • cumin
    • coriander
    • cardamom pods
    • sea salt
    • black pepper 
    • lemon curd
    • tomato paste or sauce
    • 2 Tbls olive oil

    These amounts are for about a 5 lb leg of lamb. 

    What to do:

    1. Soak the chilies in boiling water for 1/2 hour. Reserve the water for the sauce. Remove any stems and seeds. 
    2. Toast the herbs in a small pan over the stove
    3. Grind all the spices in a coffee or herb grinder. 
    4. In a food processor, combine all the ingredients and process until smooth. 
    5. Add reserved water if necessary. It depends on the consistentcy you need. 

    In the food processor: