Pasta Marcella

June 11, 2011


The Lady loves to use ingredients she has on hand to construct meals. She calls it “The Kitchen Sink” approach to cooking. Having just returned from Dallas the night before, she feared the cupboard would be bare when breakfast rolled around. But to the delight of The Man and moi, your feeling-humble today Feline Foodie, she found enough items to make an omelette for The Man and a pasta dish for the two of us.

Ingredients:

Bacon – 4 strips
Bowtie Pasta (Any pasta you would use for mac n cheese would do – bowtie was what she had on hand)
1 Parmigiana Reggiano Rind
EVOO
Golden Glen Creamery’s Farmstead Butter
Tillamook 2-Year Vintage White Extra Sharp Cheddar (our “everyday” cheddar)
6 Eggs (3 for the omelette and 3 for the pasta
Fresh Herbs from the deck (She snipped Italian Parsley, Curly Parsley, Chives, Rosemary and Thyme)
Salt and Pepper to Taste
Tomato, chopped.

Preparation:

Fry bacon in pan you will later use to assemble and cook your eggs and cooked pasta. Put aside and leave bacon drippings in pan.
Boil water for pasta. Add the Parm rind to the water. Cook pasta. Drain; do not rinse. Toss rind.
While bacon and pasta are cooking, grate cheese, chop herbs and whisk your eggs.
Add salt and pepper to taste to the whisked eggs.
Divide bacon drippings into two pans (one will be the one you used to fry bacon) and add a little EVOO and butter to each pan.
Divide eggs and put into two pans to cook. Use medium heat on both.
Add equal parts of cheese and herbs to each.
In bacon pan, add your drained pasta. Toss pasta to coat with eggs and cheese and let cook, stirring to avoid excessive sticking.
Cook omelette using normal methods and hope it comes out looking more like an omelette rather than scrambled eggs – either way it will taste great.
Serve everything when eggs are cooked.
Garnish with chopped tomato.

Eat.

Clean kitchen.


UPDATED 5/14/2011 – SEE BOTTOM FOR DETAILS

Ingredients:

Pasta

2 Chicken Breasts – pounded thin or sliced into thin pieces

Salt and pepper

Flour and your favorite seasonings/herbs/spices for coating chicken

Zipper bag for coating chicken

Olive Oil

1 1/2 cups heavy cream

Zest of 1 large lemon – you want this sauce to be very “lemony”

Juice of 1 large lemon – about ¼ cup

½  teaspoon minced garlic

1/2 cup grated Cello Grated Romano**

Capers (optional)

Directions:

Set your water boiling for your pasta. Cook it to time up with when chicken and sauce are ready.

Prepare your chicken breasts either by pounding to make them thin or slice thin. We only use Foster Farms chicken around the manse.

Salt and pepper raw chicken pieces to taste.

Put flour and favorite seasonings in zipper bag. The Lady added a little dry chicken bouillon, celery seeds, paprika and chili powder.

Put chicken in zipper bag and toss to coat chicken pieces.

Heat olive oil in frying pan.

Add chicken and cook until nicely browned on both sides and cooked through. About 5-7 minutes each side.

Set chicken aside and cover to keep warm.

In same pan, add and heat cream until just about boiling. Add lemon zest, lemon juice and garlic to cream. (If you choose to use capers, add them here as well.)

Cook for a minute or so and stir constantly.

Add Cello Grated Romano and stir until incorporated.

Drain cooked pasta and put in pasta bowl. Place chicken on top. Ladle sauce over chicken and pasta.

Serve.

Enjoy… I know we did… The Man even swooned.

Serves 2 plus a cat.

** Cello Grated Romano (Vacchino – made from cow’s milk) is distributed by the Arthur Schuman Company.

Romano is a hard cheese generally used for grating on top of pasta and into salads and sauces. It has a lower water content and the Romano cheese made from cow’s milk is a little milder and less salty than the pecorino version.

Romano cheese is made by a special method called “rummaging curd” which involves draining the curd quickly after molding. The surface is then pierced slightly before the cheese is salted.

It is named after the city of Rome, Italy where it has been made for more than two thousand years.

The Lady and I are very impressed with Cello Romano and she plans to use it next on pizza and then in meatballs… The man and I are grateful she enjoys cooking so much… even though it should be duly noted that I am not thrilled with her “friendliness” toward the interloper who likes to lounge on my deck…

FTC Full Disclosure – The manufacturer/distributor sent me their product, hoping I would review the product/cheese.

Updated 5/14 – The Lady made this using Cello Riserva Parmesan and it, too, was a huge hit here at the manse. Read our review of Cello Riserva.

MouseI have a new “playmate” and we are playing a new game, Cat and Mouse. Unfortunately, for the mouse, the end will be… well he won’t enjoy it as much as I.  Currently he is hiding somewhere in the manse and I’ll have to continue my vigil until I find the little critter and at that time, The Lady and I will prepare our final grilled cheese to honor “April is grilled Cheese”.

Yesterday morning while the three of us were watching the Royal Wedding and about the time of the Royal Kiss, the critter made his debut in the living room. He looked liked a regular old house mouse, most likely he came in when The Lady had the sliding glass door off her office open, which she does a lot to enjoy fresh air. I tried to take him out then and there, but the critter eluded me and had me up all night trying to ferret out his hiding place… it’s just a matter of time before I get him… and then I’ll skin him and have The Lady fillet him and enjoy my final grilled cheese for this series… I only see one minor flaw in my plan… getting The Lady to fillet the little guy… but I can be quite persuasive when neccessary…

Ingredients:

Marbled Rye

Golden Glen Creamery Farmstead Butter

Mus musculus aka Mouse House – The Lady suggested chicken… boring

Appel Farms Smoked Gouda

Cole Slaw on the sandwich (drain any liquid first)

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.

My complete list of cheese and favorite tasty meats is available by clicking here


It is rumored that the Royal Wedding Dinner will be heavy on appetizers rather than a traditional menu for a formal dinner. One of the reasons is the guest list has 650 of their closest friends and the kitchen and formal dining room at Buckingham Palace is only equipped for dinners of 150… too many folks and too little china…

One of the appetizers rumored to be on the menu is Bubble and Squeak (a fav of William’s) Lamb Confit… and ever the sentimentalist… The Lady asked me to use it for today’s Grilled Cheese.

You can view a recipe for traditional Lamb Bubble and Squeak by clicking here.

May William and Kate be as happy as The Lady and The Man after thirty years of marriage…

Ingredients

Crusty Bread

Golden Glen Creamery Farmstead Butter

Braised Lamb – sliced thinly

English Stilton – the King of English Blue Cheeses – how could we use any other cheese for this recipe?

Bubble and Squeak ingredients – mashed potatoes, carrots, cabbage, green beans, fresh rosemary sprig

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.

My complete list of cheese and favorite tasty meats is available by clicking here

Ilchester's ApplewoodThe Royal Wedding is only a few hours away and I decided to choose a favorite of The Queen, Cheval, as my tasty meat and pair it with Applewood Smoked Cheddar from Ilchester… two great English dishes rolled and melted into one great grilled cheese. Long live the Queen’s Grilled Cheese…

Ingredients:

Crusty Bread

Golden Glen Creamery Farmstead Butter

Applewood Smoked Cheddar

Cheval – The Lady is aghast… she suggests chicken, of course she does…

Tawny Orange Marmalade

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.

My complete list of cheese and favorite tasty meats is available by clicking here

Image of Marmota vancouverensisSheesh… The Lady thinks my meat choices for our grilled cheese recipes might be a bit adventurous for the everyday palate… not to mention… illegal to have and eat… after hours of negotiating, we have reached a compromise… I will choose the delicacy from my list of pairings and she will offer a more “accessible” choice… the things I do to keep The Lady happy…

Today I chose Marmota vancouverensis. Not only is it tasty, but while The Lady, The Man and I attend the Seattle Cheese Festival in a couple of weeks, I plan to sneak away when they sleep and catch me one of these critters, skin it, pack it in ice and bring it back to the manse and hide it in the freezer… The Lady says, “Fat chance. You’d have to take the ferry and you don’t have a passport.” I made it to Wisconsin didn’t I???

But be that as it may… I chose Denhay Farmhouse Cheddar to pair with my Canadian delicacy. If you add a little horseradish… you have another perfect grilled cheese.

The Lady suggests thinly sliced rare roast beef… now that’s an original pairing…

Ingredients:

Crusty Sourdough Bread

Golden Glen Creamery Farmstead Butter

Marmota vancouverenis… or thinly sliced rare roast beef

Creamed Horseradish Sauce

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.

My complete list of cheese and favorite tasty meats is available by clicking here

Cotswold Double GloucesterHumankinds erroneously believe that their feline friends have “nine lives”. This is understandable because when The Brain calls us back to The Mothership, we leave our earthly body behind… I bring this up because in one of my previous “lives” (think: re-deployment by The Brain), I ended up in the Philippines and discovered Axis calamianensis, which at the time wasn’t endangered as it is today. You can blame those pesky pythons for the decrease in the population. You had to get up early while the pythons were still nesting to get your fair share…

I decided to pair this delicacy with Cotswold Pub Cheese, a cheese that The Lady and I discovered early in our cheese journey and remains a favorite around the manse.

Ingredients:

Pane rustica

Golden Glen Creamery Farmstead Butter

Cotswold Pub Cheese

Grilled Ribeye of Axis calamianensis – sliced thin

BBQ Sauce

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.

My complete list of cheese and favorite tasty meats is available by clicking here