Water Not Included! - DIY Rain Barrel

Spring in Chicago has been slow to surface this year.  The weather does seem to have moved away from the really chilly temperatures and more into the rainy April weather that is pretty typical this time of year.  I have been breathing a big sigh of relief after last summer's scorching high temperatures and drought-like conditions left my yard and garden in a pretty sad state.  All of this glorious rain means my yard will be ready to "spring" into action after we get just a few sunny, warm days.  My hearts go out to everyone who is dealing with flooding and damage in the area though; certainly that is a very bad result of this deluge and we can only hope that the worst of it is behind us.

After spending all of last summer filling countless watering cans, running sprinklers and paying our inflated water bill, I committed to find a more cost-effective solution to watering our flowerbeds, pots and veggies.  One of my good friends has always been environmentally conscience and she tried to get me to install a rain barrel years ago, but I never had the motivation to actually do it.  So, thanks to that crazy high water bill and that fabulous little addition to our lives called Pinterist, I set out on my newly inspired mission and found no shortage of DIY pages on how to build and install a rain barrel.  Who knew there were so many ways to build a can that holds water!  :)

Spigot secured into the side of the can;
you can see the black gasket ring sealed
up the opening.

All of the items you need for this project can be purchased at a local hardware store.  I did some price comparisons on the pre-assembled barrels and I'm happy to report that by "DIY'ing it" I saved approximately $45-$100 depending on which brand or type of barrel you purchase.  So while the DIY version isn't the most attractive addition to the landscape, I was able to find a garbage can that matches my siding color almost exactly.  And, I managed to tuck it in an inconspicuous space where the greenery should fill in quite nicely.  [As an aside:  The ones you can purchase mostly look like faux brown barrels anyway and unless you want to spend big bucks on the "hipster looking" retro, reclaimed wood versions, (which are gorgeous!) you are likely going to be left with few options anyway!

You will see two washers but we ended
up only using one of them

I followed a few different websites/directions when I completed my project which allowed me to customize it.  The first thing you need is a sturdy garbage can with a tight fitting lid.  Don't skimp and get a cheap one because you need it to hold up well when it is filled with water.  This is the most expensive purchase you will need for the project.


Drill a hole towards the bottom of the garbage can just a little bit smaller than the hole in the spigot you purchased.  You want it to be pretty far down so you can get at the water that is in the can.  Thread the plumbers tape around the threads, put one of the gasket rings onto the neck of the spigot (so it will sit flush up against the side of the garbage can) and push/screw it into the opening in the can.  You want it to be snug and tight so it will take some muscle!

Take the large washer and fit it around the female bib (fancy name for the piece that you are going to screw to the back side of the spigot to hold it in place) and then use the second rubber gasket to ensure it seals up nice and tight.  Doing this should ensure you don't get any leaks around the gasket and will hold the spigot tightly against the side to ensure it has some stability.  You will have to climb inside the garbage can to get this part fitted in place so it is most helpful if you have someone to hold onto the gasket to keep it in place and hold the can itself.

The next step is to cut a hole in the lid of the can.  You will want to cut it to fit best with the shape of the downspout you will be using.  I used a utility knife/blade to cut the hole.  It takes some strength but the cover is pretty pliable so if you are patient you can get a nice neat hole.

Close up of the overflow hose

I found a great adaptable plastic piece that fit over our existing downspout and also allowed me to bend it into place perfectly so I didn't need to be very exact with the hole I cut.  Before you fit the lid into place, if you are going to create an overflow tube, you should drill that hole and fit the hose and secure it now toward the very top of the can.  This is necessary because you won't be able to access the inside of the garbage can from this point forward.  We drilled ours on the opposite side as the gasket and directed it away from the can.  It will serve as a great way to water the flower bed (double duty!).

Black landscaping mesh covering
the hole will keep the debris and
insects out of the water source.

Now it is finally time to seal up the can!  To ensure that bugs and debris don't get into the water it is necessary that you cover the barrel with mesh or screen.  I had a partial roll left over from last summer and it was easy to cut it to shape.  Be sure it covers the top so the lid can fit tightly over it.  You can go around and cut off the excess if you prefer.  I used some extra twine we had and wrapped that around the can lid just to clean up the excess material and secure it even more, although it is an extra step you don't need to take if you don't want to.

Before you set the can in place, you will want to arrange the bricks to make a level platform for the can.  Once it is filled with water the rain barrel will be very heavy so its important that it is level and gives the barrel a sturdy place to rest.  You also want to think carefully and pick a location for the water barrel that works best for your yard and gardening situation.  It will have to be a location that you can tie in the downspout from an existing gutter - - the collection source for the water!

Another reason you want to elevate the can with the brick platform is so you can fill up a watering can. My suggestion is that you do a 'dry run' (no pun intended!) to measure the height of the platform along with the can and your favorite watering can.  A little pre-planning can make all the difference in a project like this.   Get all the materials together and then walk through each step of the process - - what you will do first, second, etc.  That will allow you to predict any potential problems or assemble issues you might have with your particular location.

Finished project installed and ready for the rain! You can see how the
spigot is elevated enough to fit the watering can underneath.

Set the empty barrel on top of the bricks and turn the spigot to where you want it (and can fill your watering can), arrange the run off hose and set up the downspout so that it flows directly into the hole you cut into the cover.  From there, all that is left to do is wait for the rain to fill up the can.

Just one day after we got ours into place we got about 7" of rain in the course of about a week so that run off/overflow proved to be important for us.  I almost wish I had set up two of the barrels to capture all that valuable water!!

As DIY/home improvement projects go, I was pleasantly surprised at how easy it was to complete. Most of my friends will attest to the fact that I am usually the type of person who over thinks things, and tries to get too "fancy" with projects; it doesn't get much simpler than this.

If you have flowers or plants you need to water this year and want to save some money while making a positive impact on the environment, I encourage you to install one of these yourself.  So there you go....one beautiful DIY rain barrel just waiting to gather precious rain water to help make my garden grow.

May Flowers Here We Come!

Materials:
Garbage Can and Lid
Hose bib (spigot) and matching female bib
1 Large Washer
2 Rubber Gasket rings
White plumbers tape
Landscape Mesh or Screen
Downspout Adapter or elbows (as needed)
Overflow hose (optional) and female connecter
Landscaping bricks or blocks 

Tools:
Drill and bit
Exacto knife
Screwdriver
 

argyle APPETITE is Open For Business!

I'm thrilled to be able to announce the launch of my new business, 
argyle APPETITE!  

I've spent a long time dreaming and formulating the idea of starting my own business.  It just seemed like a natural progression for me considering how much I enjoy cooking, gardening and entertaining. An opportunity to share that passion with others while getting to spend time doing things that truly make me happy was an easy choice.  And while the blog is great, and I will continue to post entries and share my culinary experiences, I just felt like there might be a greater opportunity for me to explore.

Don't get me wrong, there were many obstacles and moments of doubt when I would stare at my lists of to dos and ideas and think it was just not possible. But each time I would talk to someone about my idea for argyle APPETITE, test out a recipe, or come home after work and find complete peace and solace working in my kitchen, I would get a renewed sense of drive to make it a reality.  And to think, here I am officially launching the business! 

So, what is argyle APPETITE all about?  
By approaching classic techniques with a touch of the modern and practical, I will strive to bring the essence of food and entertaining to life with a focus on the nostalgic things we know and love.  Because after all, that is what I love most about cooking.  That feeling you get when you have people gathered around your table -- talking and laughing - - spending their rare down time just enjoying each others company.

A speciality food and entertaining business, argyle APPETITE will offer a variety of cooking and entertaining services - - everything from in-home cooking instruction and menu preparation to event planning.  There will also be a la carte ordering options for speciality food and gardening products and services.  Everything you need to start taking those rare moments, and making them into memories.

What does argyle have to do with food?
The idea behind the unusual name, because I'm sure you are wondering, is actually two-fold.  First, I love all things argyle.  It has become a sort of signature fashion statement for me as I almost never leave the house without at least argyle socks on!  Second, and more relatedly, an argyle pattern is the overlapping of motifs, with a sense of three-dimensionality, movement and texture.  The layering of flavors, seasonings and contrasting textures in cooking is very much like the argyle pattern itself; all of these things take food from simply good to amazing!  So in this way, I thought the name argyle APPETITE was fun, memorable and also very personal to me.  

Huge Thanks! 
I have to take this opportunity to thank my husband Andrew.  I could never have gotten this far without his continued support and encouragement.  And, of course, for all the time he spent taste testing my recipes and listening to me run through the lists and lists and lists of ideas I had.  Each time I started doubting myself he was there to lift me back up and keep me moving forward.  Thank you so much for believing in me, and making me see that it was ok to follow my dreams!

To learn about upcoming argyle APPETITE events or opportunities, please follow me on Facebook and Twitter @argyleAppetite  You will also find a link on my blog that has my Menu of Services.  For any specific questions or inquiries, you can email me at framework1005@gmail.com

So, off I go on this new adventure, and I couldn't be more excited to share it with each of you...Let's get our argyle on! 

Just In Thyme - Springtime Skin Care!

The weather is starting to warm and you can start to smell Spring in the air.  Along with planting my gardening and grilling out, the warmer weather also brings with it the opportunity to bare our feet in sandals, and show off our shoulders to the Sun Gods.   But if you are anything like me, you've been hibernating all winter in knee high socks, warm fleeces and moisture sapping hot showers.  All of those things combined with the dry winter air end up leaving our skin pretty lackluster and dreary by the time April rolls around.

My solution to this dilemma is to whip that dull winter exterior into shape with some scrumptious sugar and salt scrubs you can make at home with just a few ingredients.  The salt scrub is going to be a little more abrasive, while the sugar results in a gentler exfoliator.  And as an added bonus, they make awesome hostess gifts for summer BBQ parties or festivities.  While other people bring a boring bag of Tostitos, you can steal the show by bestowing upon your host with a homemade body scrub.  Consider yourself invited back often!

Brown Sugar Vanilla Scrub
To make the Brown Sugar Vanilla scrub, I started by gathering together all the ingredients I needed and picking out a container to hold the finished product.  I use these jars for everything from pickling to pestos to infused oils; they make pretty gifts and are reusable so I think they are worth the investment.

Both sugars in the jar before mixing

I chose to use two different types of sugar to add both a textural component but also a color variation that I think makes the scrub look even more luxurious and expensive.  The pure cane sugar has a pale creamy color that is the perfect contrast to the organic dark brown sugar.  Rather than using an expensive Extra Virgin Olive Oil which has a stronger scent, I chose to use Grapeseed oil.  This is a much more neutral oil and allows the other scents you choose to incorporate to take center stage.  Grapeseed oil can be found just about anywhere but if you can find it in bulk it is usually pretty reasonably priced.  The oil is rich in linoleic acid, which is a fatty acid that's beneficial for skin and cell membranes.  It moisturizes the skin beautifully.  Use any extra oil for sautéing and roasting vegetables or even grilling.  Because it has a higher smoking point than olive oil it should fit nicely into your summer cooking repertoire.

Close up of the sugars mixed  
together (before oil)

Pulling the scrub itself together is so fast and easy you will find yourself wondering why you ever shelled out all that money for expensive store bought versions.  Simply place the sugars into your container and mix until combined.   If you are just using one kind you can skip the mixing and just be sure to break up any larger clumps of sugar.  Then, add your oil slowly.  It will gather at the top of the container so start by just adding a little and use a skewer or spoon to mix the oil in with the sugars.  The oil will slowly work itself down to the bottom.  Continue to add the oil until it reaches about 1/4 inch above the sugar and is at the top of your container.  Feel free to add more sugar or oil until you get the consistency you like.   There is no exact measuring here!

The paste contains the vanilla
bean seeds which leads to a
more intense scent than just extract

Instead of using essential oils (which again can be pretty expensive) I used Nielsen-Massey, Madagascar Bourbon Vanilla Bean Paste.  I have it in my cabinet already for baking (it's also amazing in crepes, pancakes and french toast) and has the most intense vanilla scent that makes it a great addition to the body scrub.  If you don't have the paste you can substitute vanilla extract.  Add it to the mixture and stir until well combined.  I used about a 1/2 Tablespoon of the paste but it depends on the potency of the extract you are using so experiment until you get the combination you prefer.  It will get stronger as it sits in the jar so give it some time and you can always add more if you want a stronger scent.  Consider yourself warned that your significant other will start to wonder why you smell so good...You can thank me later!

Finished Brown Sugar Vanilla Scrub!

Lemon Thyme Sea Salt Scrub
To make the salt scrub it is the exact same process, but you switch out your main ingredient.  I chose to use a Sea Salt which has a much finer texture and makes for a more soothing and less abrasive final product.  Don't get me wrong, I want to show those dead skin cells who's boss but I want it to be somewhat relaxing in the process.

Sea Salt, Grapeseed Oil, Lemon and Fresh
Thyme standing by!

One of the ways I particularly like to use this Salt Scrub is having it right by the sink (indoor or outdoor) for after you work in the garden, or if want to rinse that garlic scent from your hands after cooking. Its such a refreshing citrus scent and the light exfoliation leaves your hands so silky that using it really does feel like a special treat.

Of course, it works beautifully in the shower as well, but if you are like me you will end up making two batches just so you can have it at the ready.  And what a great gift idea for that gardener or neighbor who shares their bounty with you over the summer months as a thank you?!

Chopped up zest and herbs ready to be added  

The first step is to zest the lemon and pull the leaves from the fresh Thyme.  If you hold onto one of the stems of the herb and run your fingers against the grain of the leaves they come off quite easily.  Chop them up a little to release the oils and fragrance and to help make the pieces smaller.  Reserve the whole lemon off to the side because you will use the juice in just a little bit.

Place the salt in the container you are using to hold the scrub and place the herbs and lemon zest on top.  Just like before you want to add the oil slowly and let it seep down into the container.  I found using a wooden skewer to get it started was great, but a regular spoon let me really mix the add-ins so it was a consistent color and all the salt was mixed in.  You want to see the zest and the Thyme throughout the scrub.   

Oil pools at the top until you work it
in with the skewer and spoon

Cut the reserved lemon in half and squeeze the juice from half of the lemon into the scrub mixture.  The lemon juice will actually serve to work as a natural toner and bleaching agent to help lighten dark spots on the skin. Right about now, between the smell of the fresh thyme and the freshly zested lemon, you should be imagining yourself decked out poolside enjoying a margarita.  This stuff smells so heavenly! 

Both of the scrubs will last up to a few months if you use a container that has a good airtight seal. I leave mine in the shower or on the counter and they have lasted quite beautifully without any issues.  

Look out warm weather, here we come!

Finished Lemon Thyme Sea Salt Scrub

Finished scrubs in their pretty jars; they look almost
good enough to eat! 

Windy City Classic - Homemade Giardiniera

Having moved to the Chicago area from Wisconsin just after college, I immediately had several important food-related Chicago "firsts".  First up was the deep dish style pizza the city is most known for.  Second was the experience of being yelled at by the owner of a well known hotdog stand (as well as other customers) for asking for ketchup on my hotdog - - what I have now learned is an unforgivable sin.  At the time I thought it was crazy, but after more than a decade of living here I can't even imagine putting ketchup on anything but fries.  Consider me indoctrinated.

Gather all your ingredients together

The third, and probably most memorable food "first" was when a friend and Chicago native introduced me to the glorious concoction that is Giardiniera.  (Pronounced JAR-DIH-NAIR-AH) This amazing combination of vegetables - - crunchy, and salty and spicy - - in a seasoned oil dressing, is like nothing I had tried before.  In Chicago, it is (ironically) almost like their ketchup, meaning they put it on everything!  It is most known for being served on Italian Beef sandwiches but that is really just the beginning.  It makes a great topping for any sandwich, burger, hotdog, or brat and is even great as a topping on pizza.  You can add it to scrambled eggs, pulled pork or even just serve it as a condiment alongside a cheese board, or as an antipasto.  The briny combination is a perfect contrast to rich cheeses and meats.

You can cut your veggies to
whatever size you prefer.

There are extremely hot versions of Giardiniera and there are some milder ones.  The beauty of making it at home is that you can customize it to your exact liking.  While I provided my recipe below you can experiment and make it just way you want it.  The ingredients you choose are another variable, although die hard Chicagoans might not agree with me on that.  My recipe, for example, doesn't use green olives because neither my husband or I are a huge fan.  It also does not have celery because I just don't like the flavor of raw celery in anything except my Bloody Mary's.

Veggies in their salty brine

Making this recipe is quite easy, it just takes a little pre-planning since it takes a few days.  But none of the steps are difficult.  And, since the finished product will last in the fridge for several weeks (if you can keep from eating it all!) making a larger batch is a good idea in the summer months.  That ensures you will have it at the ready for cookouts and quick throw together dinners.  It is one of those "secret" ingredients that can take a boring pork tenderloin sandwich from "so-so" to amazing.

So let's get started so you can get one step closer to having this in your fridge.  The first thing you need to do is chop up all your raw veggies into small pieces.  If you are planning to use the Giardiniera as more of a condiment you want the pieces to be small enough to sit easily on a burger or sandwich.

Combine 4 cups of water in a glass (or non-reactive) bowl with the salt, and stir until dissolved.   Add the raw veggies and stir to combine.  (Don't add the pickles or the banana peppers at this stage) Cover tightly with plastic wrap and refrigerate the mixture over night.

Rinse the brined veggies well
to control the saltiness.

On day two, drain and rinse the veggies in a colander.  You will want to rinse them very well - - I took the drained veggies and soaked them in fresh cold water for about 5 minutes just to really get them rinsed thoroughly.  If you want your final product to be on the saltier side then you don't have to worry about this extra step.   As you often hear me say, to make tasty food you have to taste it along the way.  The same holds true for this recipe.  The only way to know how the brined veggies turned out is to taste them.  This will help you determine if you want to rinse them more or not.  They will be salty, but remember you are going to marinate them in oil and seasonings which will counter some of that, so you do want them to have somewhat of a salty bite to them.  

All ingredients combined
in the bowl, becoming tastier
by the second!

In a clean bowl, combine the oil, dried oregano, red pepper flake and black pepper.   Add in the rinsed veggies, the diced up pickles and the banana peppers.  Stir well to combine and allow to marinate for several hours. At this stage, the mixture will look like the finished product, but it will need a little time to really come together.  The best part is that it only gets better with time.

Close up of the finished product

After it has marinated for a bit, go ahead and give it a taste - - try to control yourself and not eat half the batch with a bunch of crusty bread, licking the oil as it is running down your fingers hoping no one comes into the kitchen and sees you.... well, I did manage to save some of it! :)

Place the finished mixture into mason jars (or other well sealed containers) and you are good to go.  The jars will keep in the fridge for 2-3 weeks if necessary, but I think you will find that it is hard to keep from using it up quickly.  It really is one of the best things about Chicago food classics and the memories I have about when I first moved here.   With Spring weather finally upon us, I can't wait to light up the grill, serve this up alongside a hotdog (sans ketchup of course) and listen to a baseball game on the radio with my husband.  Sometimes, the best things in life are the simple ones.

Recipe:
1/2 cup Kosher Salt
1 cup small diced carrots
1 cup tiny cauliflower florets
2-3 jalapeños (use serranos for more heat) sliced
2 cloves garlic, chopped
1 red bell pepper, diced small
1/2 green bell pepper, diced small
4-5 baby gherkins, diced
10 banana pepper rings, diced
3 cups canola oil
1 1/2 Tbs dried oregano
1/2 teaspoon red pepper flake
1 teaspoon black pepper (to taste)

Finished Giardiniera in Mason jars!  Don't they look tasty!?

The Impatient Gardener

With the latest forecast promising to keep Old Man Winter around for another couple of weeks, I headed to the store to try and find relief from my cabin fever in the form of planning for my garden.  I am very much looking forward to getting out in the yard and starting my planting.  This will be my third year in a row of having a larger garden that allows me to grow several kinds of vegetables.   Each year I try to add in new and varied items, switching things in and out and trying different growing methods.

Greenhouse containers I used
to start my seeds!

When picking out what to plant, I always try and grow things I know we will eat throughout the summer, and that I can multi-task into different recipes.  To help get a head start on planting this year, (and to help me get into the Spring Spirit when temperatures are still in the low 30s!), I picked up a few indoor Greenhouse planters at the store along with some seeds.

Along with the vegetables this year, I am going to be adding some bulbs to a few of the flower beds around the yard to ramp up the colors throughout the growing season. Since I wanted to have a lot to choose from - - it always seems pretty picked over if you procrastinate and wait to shop for the seeds you want - - I thought going early in the season was the best bet.  Boy was I right!  I walked up and down aisle after aisle of bulbs and seeds for flowers and vegetables and herbs.  All of those gorgeous options really gave me a boost of creativity and lots of fun ideas for the yard and the garden.  For just a few minutes, I forgot about the blustery dreary weather and lost myself in the anticipation of what Summer will bring.

Basil and Green Onion
Seed Packets

One of the vegetables I want to grow this year are Green Onions (also called Scallions).  Sticking with my rule to grow what I know I can use, this was a no brainer because I like to use Green Onions in everything from salads to omelets to stir-fry so I knew they would be a good choice.  I am also looking forward to grilling them alongside our steaks this summer and making some pestos and sauces with them.  Yum yum yum!  So I located them in the seed isle and checked out the growing cycle on the seed packet - - 120 days!  Yikes!  Since that is quite a bit longer than most of the other veggies I am planning to grow I thought it was the perfect chance to try starting them early before the weather would normally allow for it.

Growing tablets before
water was added

One of the other staples I grow in the summer is Basil.  I use it by the boatload in salads, sandwiches, pastas and of course pestos.  I even bring my extra harvests to friends and family throughout the season.   I think we eat a Caprese salad with just about every meal once my tomatoes start producing in the summer months.  So, given all of that, it too made the list of plants I will be starting from seeds rather than waiting and buying plantings.  If you use fresh Basil in your cooking it really does make sense to grow your own at home.  For what they charge you at the store for just a few clippings, you can buy a plant that will keep producing for you all season long.

The tablets start to absorb the warm water
and grow and expand in less than a minute.

This is the first time I've tried using these starter Greenhouse kits so hopefully they will produce some good results for me.  Once they start producing seedlings I will be sure and post pictures of their progress.  

The starter tablets inside the container are small disks.  You simply add warm water and they come to life and expand, creating perfect little homes for your seeds.  The transformation only takes about a minute and then you drain the excess water from the container.  I thought this process would be messy or somehow more difficult than it said on the package but I was happily surprised with how quick, clean and easy it really was.

Green Onion seeds - they are
so tiny! 

I decided to get both a larger version that holds 20 of the starter disks for the onions, and a smaller 10 disk container for my Basil.  Since I am planning on growing a few different iterations of the onions, planting these seeds now, and then more sown directly into the garden this Spring, I wanted to experiment with just how many seedlings I would be able to get from this method.

Condensation builds on the inside cover after only a few minutes.

Once you have drained off the extra water, you place a few of the seeds into each hole where you want them to grow and press them gently into the soil.  After a light misting of water, and some words of encouragement (Yes, I am one of those people!) I replaced the plastic greenhouse lid that came with the kit and placed it in my dining room where it will get a lot of sun.

Now all that's left to do is to wait for Mother Nature to take its course and grow some beautiful plants for me to use this summer.  If I close my eyes, I can almost taste the pesto!

Happy Planting!

Pasta with Sausage, Beans and Mascarpone

This has to be one of my absolute favorite pasta dishes.  I'm not sure what part I like the most -- the creamy cannellini beans, the salty bite from the sausage or the luxurious sauce that you get from the mascarpone.  All of them come together in such a simple and rustic dish that your friends and family  will love.  Don't be surprised if they start asking for the recipe!  Just add some crusty white bread or a small salad and you have a complete meal on the table in under 30 minutes.

The first step is to get the water boiling for the pasta, so I put the pot on the stove and put a lid on it.  While you wait for the water to boil, you can get all of your veggies ready.  This is meant to be a rustic dish so don't focus so much on the perfect cuts.  Once you have them chopped, go ahead and heat the olive oil in a large skillet.  You are going to be browning the sausage and the cooking veggies in the same pan so choose a large enough skillet to allow yourself the room you need.

Chopped veggies ready to go!

When your water is boiling add the pasta to the water and cook it until just al dente. Now, this is one of those terms you might hear on cooking shows or at restaurants and think it is just fancy chef talk, but it really makes a difference to the end result of your dish. You don't want to overcook your pasta or the texture will be too soft and take away from the contrast between the beans and the sausage.  So, set a timer if you have to but don't forget about your pasta!

While the pasta cooks, add the garlic and onions to the oil and sauté them for a minute or two with the dried herbs and a pinch of salt and pepper. Add the sausage to the pan and begin to break it up with a wooden spoon.  I prefer to leave the pieces larger but you can break it up as small as you like.  I hold off on adding the mushrooms until a little later because you don't want to risk breaking them up while you brown the meat.

Add the mushrooms to the pan after the
sausage is almost cooked through.

While the veggies are continuing to sauté you can drain and rinse the beans.  Canned beans are a great pantry staple that I always have on hand.  They are a weekday cooks dream and as long as you rinse them well they will taste great.  Once rinsed, add the beans to the pan with the mushrooms and sausage and mix them gently.  By now the sausage should be cooked and safe for you to taste. This is the perfect time to test your seasoning, and add more salt and pepper if necessary.

Add the rinsed beans to the pan

Drain the pasta (don't rinse it) and add it back into the large pot that you cooked it in over medium-low heat.  Add the  sausage and veggies to the pot with the pasta and stir in the mascarpone cheese.


For those of you who have never cooked with mascarpone, it is most often thought of as an ingredient in the classic Italian dessert Tiramisu.  But don't let that dissuade you, because it works perfectly in this savory sauce.  It works best when at room temperature so it can melt smoothly but if you take it out the fridge when you start the recipe that should be enough time.  It won't immediately melt into the dish so be patient.  Put the lid on the pot to give it a chance to melt.  You can use this time to clean up your work area and get out bowls for the pasta.

After adding the cheese let
it melt into the pasta.

Check the pasta after about 2 minutes and give it another couple of stirs to fully incorporate the cheese. The mascarpone will melt into the warm pasta and make a very light creamy sauce for the dish.  Let it heat through and then give it another quick taste to see if it needs any more salt or pepper.

And that, my friends, is all there is to it.  Magic, right?

Close up of the cheesy creamy goodness!

Recipe:
Cellentani pasta (or any variation of your choice!)
1 Tbs Olive Oil
1 Yellow onion - chopped
Portabella mushrooms - 1 8 oz container chopped
1 lb. Sausage - regular or turkey sausage
1 garlic clove - minced
1 (15 oz) can cannellini beans
1 Tbs Herbs de Provence or Italian Herb Mix
1 container Mascarpone cheese
Kosher salt
Black pepper

This recipe is a spin off of a pasta dish found in Giada's Kitchen - New Italian Favorites cookbook.

Goat Cheese & Sun-Dried Tomato Meatloaf

When temperatures are chilly and the sun seems to show itself for just a few hours a day, the winter starts to take its toll on me.  Its during these long winter months that I really begin to crave comfort foods.  One of my all time favorite cold weather comfort dishes is meatloaf.  It's one of the first things I taught myself how to cook after I got married.  It just seemed like a "newlywed" kind of thing to cook to impress my hungry husband.  I've read a lot of recipes and tried dozens of different versions over the years before settling on one we like the best.  I switch up the ingredients a bit from the standard run of the mill meatloaf because I find that regular ground beef is just too greasy and heavy for our taste. Instead I opt for a combination of ground turkey and ground veal combined with sun-dried tomatoes and goat cheese that makes for a meatloaf that is luxurious and tender.  I hope you will give it a try and let me know what you think!

Dice up the bread into small pieces.  

To keep the meatloaf super moist and flavorful, the first step is to cube up some crusty bread and soak it in some milk or cream.  You will want to season the bread mixture with a good amount of fresh cracked black pepper and kosher salt.  As you have heard me say many times before, you want to season every layer while you assemble the meatloaf to ensure it turns out super flavorful.  Use a bowl for soaking the bread that is large enough to fit all the remaining ingredients in the recipe.  That way you won't have a lot of dishes to wash and assembly goes quickly.

While the bread soaks in all that goodness, you can get the other ingredients ready to go.  Mince the garlic, chop up the sun-dried tomatoes and parsley and dice the onion.  You'll want to keep the pieces pretty small so you don't end up with any large bites of the ingredients in the finished product and they can cook through completely.  Some people cook their onions before adding them to the mixture but I find that added step unnecessary. Besides, it will just dirty another pan - - and who wants that?

All the ingredients set out and
ready to get cooking

As you get ingredients cut up, go ahead and add them right to the bread mixture.  Everything else in the recipe, except the meats, gets added to the bowl at this point. Add in some more kosher salt and pepper to the mixture now to be sure it is well seasoned.  I use Herbs de Provence because it has so many great herbs combined together, but if you don't have that on hand (or don't want to buy it) you can use a mixture of dried thyme, basil, rosemary, fennel seeds and/or marjoram.  While variations of Herbs de Provence can be different, I like the ones that contain lavender as it adds a depth of flavor and a sweet floral aroma to dishes.  It is an ingredient that can be used with so many different recipes that I think it is worth giving it a shot if you have never used it before.

Minced garlic, chopped sun-dried
tomato and diced onion

You'll notice I didn't put an amount next to the goat cheese in the recipe because that ingredient is really up to personal taste.  My husband doesn't care for the goat cheese as much so I go lighter with it but if you like that flavor (I adore how well it works with the sun-dried tomatoes and veal!) go ahead and add it in higher quantities.  It adds a creamy texture and consistency that I really like.  It is important that you taste the goat cheese you are using though so you know how salty it is because that will affect how much additional salt you should add.

All the ingredients mixed
together (before the meat)

At this point you want to get everything really well mixed before you add in the meat.  The less you have to handle the ground meat, the better texture the final product will have.  Add the veal and ground turkey to the bowl and mix it gently until just combined.  The only tools to use for this step are the best ones in the kitchen - your hands!  It is a messy job but it is the best way to get the meat combined without over-mixing.  In my opinion, nothing is worse than a super dense meatloaf, regardless of how good the flavor is.  Think hockey puck...   Over-mixing the meat is one of the most frequent mistakes people make when making meatloaf, meatballs, burgers, etc - - basically anything with ground meat that you mix together before cooking.  The key is to just get the ingredients incorporated and then stop fussing with it!

The mixture after the meat is
added, ready to become meatloaves!

Using a large sheet tray covered in foil, place 1/3 of the meat mixture on the pan and gently shape it into a small loaf.  Make sure it is about the same size all the way from one end to the other so it cooks evenly.  Repeat this step, creating a 2nd and 3rd loaf.  Evenly space them on the pan making sure there is room between each of them.

I like making these smaller meatloaves rather than making one large one for a couple of reasons.  First, it takes a lot less time to cook the smaller ones so you go from prepping to eating in about 30 minutes.  That is a huge timesaver when you want to make this meal during the week.  Second, and perhaps more importantly, my favorite part is the crispy, crunchy crust that forms on the outer layer of the meatloaf.  By cooking three small ones, you ensure that almost every bite has a little bit of that crispy goodness.  :)

Shaped meatloaves on the sheet pan, ready for the oven!

Drizzle a little bit of olive oil on top of the meatloaves before you put them in the oven.  That will help give you that yummy crust and help it to brown in the oven.  For this batch, I also sprinkled some of my Maldon Sea Salt over the top of each loaf before I put it in the oven.  Just as I had hoped, it added an even tastier layer of salty, crispy goodness to the final product.  (I'm am becoming seriously addicted to this finishing salt!)

Meatloaf right out of the oven

Cook the meatloaf at 400 degrees until a meat thermometer reads 155-160 degrees.  (Since you are using ground turkey you want to make sure it is cooked all the way through.)  For mine, that took about 30 minutes but it will depend on how you shape your meatloaf, how well your oven is calibrated, etc.  Never trust a meatloaf recipe that gives you a specific time.   Using a thermometer takes all the guess work out of it and ensures a perfect doneness every time.

Take that cabin fever!

Otis was particularly helpful
while I made the meatloaf.  

Plated meatloaf with
roasted veggies! Yummy!

Roasted Cauliflower and Carrots
make a perfect side for the meatloaf

[Note: I also like using this higher temperature to cook the meatloaf because besides helping speed up the overall cooking time, it means I can roast vegetables while the meatloaf is cooking.  For this particular dinner, I chopped up some carrots and cauliflower and added them to a sheet pan with olive oil, salt and pepper.  They were the perfect compliment to the meatloaf and got done cooking in the same amount of time. Perfection!]



Goat Cheese & Sun-Dried Tomato Meatloaf
Ingredients:
2 dinner rolls or small pieces of crusty bread
2/3 of a pint of cream (or whole milk)
2 Tbs Parsley, finely chopped
Sun-dried tomatoes, chopped
2 garlic cloves, minced
1 Tbs Tomato Paste
1 1/2 Tbs Worcestershire  
1 Tbs Herbs de Provence
1/2 a small Onion, small dice
2 Eggs
Crumbled goat cheese
Kosher Salt and Pepper
1 lb. ground veal
1 lb. ground turkey