The Man and I love The Lady on vacation… she cooks; she bakes; in general she spoils the two of us…

Last week she met Jim Tassielli, Northwest Sales Merchandiser for Sartori Foods and he graciously sent along a few cheese wedges for moi, your humble Feline Foodie, to taste and share with The Man and The Lady. One of the wedges was Gorgonola Dolcino and The Lady immediately whipped up a tangy salad dressing using it and serving it on lettuce wedges and chopped veggies from The Garden of The Man.

Yesterday, she decided to use the rest to make a pasta dish inspired by “Blue Cheese Chicken Pasta Lauren”. Here’s how The Lady adapted the recipe:

Ingredients:

1 Pound Pasta – The Lady likes penne best, but you use whatever you like or have in the cupboard

4 Tbsp. White Truffle Butter, divided

2 Tbsp. EVOO, divided

2 Tbsp. Bacon Grease, divided

Splash of Chardonnay

3 Red Onions, thinly sliced (Fresh from The Garden of The Man)

2 Tbsp. Sugar

6-8 Fresh Button Mushrooms, sliced

6 Boneless Chicken Thighs, salted and peppered to taste  – The Lady only uses Foster Farms

Fresh Herbs from The garden of The Man, chopped – The Lady used oregano, thyme, rosemary, parsley

4 Ounces Sartori Gorgonzola Dolcino, crumbled

1 Cup Freshly Grated Parmigiano-Reggiano

Preparation:

Boil water for pasta – The Lady adds chicken bouillon rather than salt.

In a large saucepan add half of each of the butter, EVOO and Bacon grease. Melt on medium heat. Add the onions, sugar and chardonnay. Cut for about 30 minutes to caramelize, stirring every five minutes until they turn deep caramel color. Add the mushrooms for the last five minutes. The sugar adds sweetness.

In another saucepan, melt the other halves of butter, EVOO and bacon grease on medium heat. Saute the chicken thighs until cooked through and a little brown on each side. Set aside; when slightly cooled, slice into strips and toss with chopped herbs.

When the pasta is done, drain but do not rinse. Place in serving bowl and immediately add the gorgonzola and parm/reg. Mix and allow the cheeses to melt.

Add the chicken and caramelized onions to the pasta.

Toss and serve.

Get The Man to clean the kitchen… he’s really good about that…

For dessert The Lady made and served Le Gateau Nantaise… The Man and I have died and gone to culinary heaven with The Lady home and cooking. God Bless vacation…

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

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As mentioned over at cheesemonger weblog, The Lady brought home three flavored Monterey Jacks cheeses made by Rocking W Dairy in Olathe, Colorado. We enjoyed the cheeses as a snack last night and this morning I awoke to the smell of bacon sizzling in the kitchen. Naturally I was interested and made my way to discover The Lady making quesadillas using the Rocking W Garlic Chives Monterey. She picked herbs from her herb garden, which is maintained by The Man along with tomatoes, onions, bell peppers and jalapenos from The Man’s garden. She suggested I share the recipe with you, my loyal readers. I also took pictures with her new Droid phone… no easy “feet” for a feline who lacks an opposable thumb…

Here’s what she did…

The lady's Herb Garden

Ingredients

Ingredients:

½ pound of bacon, fried to crisp but not burned

Fresh Herbs; The Lady used parsley, oregano, rosemary, chives and thyme

Bell Pepper, chopped

Jalapeno, half, chopped

Purple Onion, small, chopped

6 ounces Rocking W Garlic Chive Monterey Jack, shredded

4 Flour Tortillas

4 Eggs

Salt and Pepper to taste

Olive Oil


Preparation:

While the bacon fried and I rubbed The Lady’s legs to make sure she knew I was interested, she chopped the veggies and the herbs. Then she shredded the cheese and whisked the eggs.

She let the bacon drain on paper towels and then she crushed it up. At that point, I made my intentions clear and was rewarded with my own share of bacon… ahh… I love it when a plan comes together…

Using a bit of olive oil, The Lady scrambled the eggs easy and lightly sautéed the veggies and herb. Then she built the quesadilla inside the sauté pans. She browned them on one side and flipped them to brown the other side. She served them with a Pico de Gallo she made from The Man’s garden bounty (recipe follows) and guacamole from the salsa bar at the Hawthorne Fred Meyer.

Garden of The Man Pico de Gallo:


Ingredients (all veggies and herbs from The Garden of The Man):

Tomatoes; both heirloom and cherry

Jalapeno

Bell Pepper

Chives

Purple Onion

Oregano

Rosemary

Thyme

Taco Seasoning

Preparation:

Chop everything and toss together.

Add the Taco Seasoning to taste.

Refrigerate for an hour to allow flavors to blend.
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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.

These are the cheeses The Lady uses when she makes my very most favorite mac n cheese. I decided this combination would also make a great grilled cheese.

I suggest you enjoy these grilled with a cup of Tomato Soup. Around the manse, we always enjoy Organic Creamy Tomato from Pacific Natural Foods.

Ingredients:

9 Grain Bread

Golden Glen Creamery Farmstead Butter

Beecher’s Flagship

Roth-Kase Gran Cru Gruyere

BelGioioso Fontina

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

Also, please visit Golden Glen Creamery by clicking here.

You can visit Beecher’s Website by clicking here.