pasta water ladles & emerald basil

I've been engaging in inescapable daydreams.

Lately, when sleep-deprived and in a daze, I've caught myself engrossed within ink-rampant doodling...ahem, "food-aling."

My past humdrum sketches of
dots, flowers & hearts

have switched to

trifles, burgers & steaming cups 'o joe.

When engaged in daydreams, clouded sighs from high school crushes swiftly switched to college loves then to true culinary passion.

Even without an ingredient in sight, my recipes and menu ideas always stem from internal brainstorming and outside inspiration.

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Citrus candles in the ladies room may spur a desire for lemon bars. Texas gulf shrimp could create an urge for po-boys and made-from-scratch remoulade. Browning bananas create a sudden need for what else? Banana bread.
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To plan a dish, I always start with one component that provides inspiration:

fresh mint from the garden,

a handful of dried plums,

homemade tortillas from the market,

local garnet tomatoes,

or stand mixer dreams of almond cake.

I then build ingredients similar to layering clothes in chilly weather.

Dark meat chicken will start to braise

with mirepoix undergarmets,

fresh herb accessories

& a blanketing of brandy...

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...a tender treat perfect for a crisp evening.
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For this oh-so-simple layered salad idea, I began with local cucumbers envisioning an hors d'oeuvre.

First stop: A cooler/pantry search.
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Ripe avocado? Perfect.
Green onions? Maybe...
Portabellas? Too heavy.
Cilantro? Basil would be better.

After I assembled a chosen few, I glanced at my newest bottle of Sevillano Olive Oil and nodded to myself in agreement.

Emerald Salad with Layered Local Cucumber and Basil with Ripe Avocado
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No recipe needed for this stunning emerald treat. So delicious you may even forget you're eating quite healthily.

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In a small bowl, I dressed fresh, sliced cucumber from local Carter Farms with a dash of Sevillano Olive Oil, a sprinking of kosher salt and fresh-cracked pepper.
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I next fanned dressed cucumbers in a circle on serving plate then topped with impeccably-hued local sweet basil leaves from B&G's Gardens. Top with ripe avocado slices, also arranged in a circle, and another sprinkling of kosher salt and fresh-cracked pepper.
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Finally, finish dish with a few slices of cucumber, a leaf or two of basil and a drizzle of olive oil.

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A flute of champagne with this anise-ridden, buttery salad and you'll soon be floating on clouds!

After some sips of bubbly, I prepared a rustic pasta dish for two in an effort to utilize some precious local eggplant and a whole wheat pasta gem from Lucido's Pasta and Herbs discovered at Keller Farmer's Market.

After shavings of buttery pecorino

(I always keep salty blocks of aged parmesan or pecorino in my cheese drawer)

and a sprinkling of tangy olive oil, Sunday supper was ready in less than 20.

Whole Wheat Angel Hair with Prosciutto, Fairy Tale Eggplant, Pecorino and Meyer Lemon Oil

Serves 2 with hefty appetites.

1/2 lb whole wheat angel hair
6 thin slices prosciutto di Parma
1 c eggplant, diced large
(I used small Carter Farms Fairy Tale eggplants sliced in half)
1/4 c shaved pecorino plus additional for garnish
2 T unsalted butter
3 cloves garlic, minced
1/4 c Meyer Lemon olive oil
(I used oil from Olivada Olive Oil Tasting Room)
kosher salt and coarse black pepper to taste

Preheat oven to 425. Arrange eggplant on a baking sheet with a sprinkling of olive oil, kosher salt and fresh-cracked pepper. Roast approximately 15 minutes until browned and cripy on top.
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Meanwhile, heat a small skillet with a dash of olive oil and prosciutto lined evenly. Heat over medium heat, flipping occasionally, for approximately 10 minutes until crispy on all sides. Drain on paper towels and set aside with roasted eggplant.
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Set on a large pot of water to boil for pasta. Boil pasta according to package directions or until al dente is reached. Drain reserving 1/2 cup pasta water and return to pot with pasta.
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Add oil, pecorino, butter, garlic, eggplant and rustic tears of prosciutto. Season with kosher salt and fresh-cracked pepper to taste then garnish with shavings of pecorino.

Oversized bites of swirled pasta were a joyous occasion spent with pours of red wine on my comfy slate-hued area rug.

If interested in an appetizer instead of main course, omit pasta for a unique antipasto. Crisp prosciutto, shards of pecorino, bitter eggplant bites and a drizzle of olive oil would be sublime for a cocktail affair!

a sexy yolk & pretzel votes

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I haven't made my Saturday morning Cowtown Farmers Market visit in months.

Shame on me!

It shouldn't be an excuse but my schedule has become topsy-turvy working nights, random days and weekends. This Saturday, I brushed my excuses aside and arrived bright-eyed and bushy-tailed (err...sweatpants, matted hair and no makeup) to my favorite market.

After arming myself with fresh baked goods, lovely tea blends and an armful of my favorite produce, I left at peace with myself muttering, "Never skip market again! Never skip market again! Never skip..."

I've always been one to cast away the "filler fruits" in fruit salads.

You know, those never ripe enough chunks of cantaloupe, pineapple and honeydew. After I aggressively reassemble my salads, only seldom berries, apples and bananas remain that I would choose over melon any day!

Growing up, my Mom would slice huge cantaloupe wedges over the kitchen sink and serve them with yogurt or crème fraiche. I could never get hooked on the ole' melon. I decided to re-introduce my taste buds to melons with a smoothie using a modest, green melon with a gorgeous, fragrant scent.

Market Melon Smoothie with Banana & Cinnamon

Surprisingly, the minor dash of cinnamon truly enhances the spicy melon flavor that lovingly tickles the back of your throat.

Serves 2.

1 c ripe green melon (I used local Green Nutmeg Melon)
1/2 banana
1/2 c fine grapefruit juice (I used Simply Grapefruit)
1/2 c skim milk
1 c ice
dash of cinnamon & turbinado sugar

Combine all ingredients and process in a blender or food processor until smooth and frothy. Serve cold with a melon chunk. On a recent warm afternoon, I quickly blitzed these in my cherry-red blender and sipped the entire glass over the kitchen sink-- reminded me of Mom.

After my energizing afternoon sips, I went into carb-overload with an extended patio session at Mellow Mushroom. Although the place has become a bit gimmicky for my taste with "too corporate" menus and excessive kitchen times, the homemade dough truly shines.

My beau and I sat on the misty patio (sans those pesky flies) and gulped icy Fireman's #4 with an array of hand-twisted pretzels:

garlic salted with mustard,
parmesan dusted with marinara
& cinnamon-flecked with luscious honey.

After an integral deliberation, the sweet confection reigned king for my taste buds. Go figure. After shared bites of piping hot pie with wicked pesto-draped chicken, sharp fresh garlic and delicate mozzarella, we were quickly calmed to carb zombies.

Everyone has done it.

You know, had one of those self-fulfilling prophecies when you make a homemade treat, take your first bite and think,

"Damn, I'm good."

This pasta dish triggered one of those moments for me. If you have time to boil water, you have time to make this dish-- sure to be a hit!

Farfalle with Organic Chicken Sausage, Brown Sugar, Okra & Crumbled Feta

Don't get me wrong-- I love me some fried okra.

I wanted to take a different approach with this recipe and truly showcase the starchy vegetable in a comforting environment with flavorful, seared sausage (lightened up with chicken), fresh garlic oil and a luxurious hit of brown sugar.

Serves 4.

2.5 c whole wheat farfalle (bowtie) pasta, cooked to al dente
4 organic chicken sausages, fully cooked
2.5 c fresh okra, sliced vertically
1/4 c extra virgin olive oil
1 T fresh garlic, minced
1/4 t red pepper flakes
3 T brown sugar

splash of dark beer (optional)

1/4 c crumbled feta
salt and pepper to taste

In a large sauté pan, brown chicken sausages with a bit of olive oil over medium heat until evenly seared. Set aside to drain on paper towels and slice on the bias.

Add garlic, okra and extra virgin olive oil to same hot pan. Season with salt, pepper and red pepper flakes. Sauté to combine then add splash of beer to deglaze brown bits of sausage left on bottom of pan.

Finally, add brown sugar, pasta and sliced sausage. Toss to evenly coat with sauce and readjust seasonings with salt and fresh-cracked pepper. Fold in feta. Serve hot.
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There is nothing sexier to me than cutting into an over-easy poached egg.

When seeking my favorite just-broken yolk indulgence, Tillman's Roadhouse sealed the deal with their Fried Farm Fresh Egg Sandwich (scandalous enough to make a priest blush).
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I guiltily savored two sexy eggs
laid between a homemade Kaiser bun,
house-smoked bacon,
white cheddar,
peppery arugula
& sofrito mayonnaise with glee.

Take one bite with a Bloody Mary and let your eyes roll back...