Cooking: Father's Day Feast

Happy belated-Father's Day to all the dads!  We had a very nice Father's Day.  One of our favorite things to do is cook.  For both Brian and I it allows us to be creative and share our love for food with friends and family.

Last Spring we went to Italy with Brian's family and stayed at a wonderful Tuscan Villa where the hosts cooked a couple of delicious Italian dinners for us.  Additionally, Brian's sister and brother-in-law treated us to an Italian cooking class.  From it we learned to prepare pizza bread, homemade pasta, bruschetta, baked chicken and a wonderful strawberry panna cotta for dessert.  The pizza dough recipe was probably the one thing we have used the most.  When we make pizza, I will share the magic with you.  Anyway, Italy always inspire us, so for my dad we decided to cook an Italian-themed dinner.

The Menu:

Italian meats and cheese with French olives (all from Central Market) 

Bruschetta (Italy's Tuscan recipe)

Calamari, Tomato and Caper Salad (courtesy of Giada De Laurentiis)

Spaghetti Carbonara (courtesy of Food and Wine)

Cannoli's (my sister-in-law's recipe) 

When my parents arrived, we started with a non-alcoholic drink, (shocking, I know) Strawberry Lemonade.  Well, my parents are not much of Gin drinkers, so I left it out. The truth is the drink is super delicious with or without Gin.  For summer days, especially by the pool this cocktail is perfect.


Strawberry Lemonade
1 can of frozen Lemonade
1 bag of frozen strawberries
52oz of sparkling water
Gin, if you so desire

In a pitcher mix lemonade, strawberries and sparkling water together and place in refrigerator.  When your guests arrive, serve over ice and, if you want to get the party started, add 1.5 ounces of Gin.  Yum!

Since it was Sunday we enjoyed each course throughout the day, which is a great way to visit with family.  A little wine here, a little bite there, a little more wine, a little more bites... makes for a fabulous experience.

For wine we drank from our Argentinean stock.  Four years ago we went to Argentina and fell in love with Malbecs, so we signed up for wine shipments from Vines of Mendoza (http://vinesofmendoza.com/).  They actually have a tasting room in Mendoza, which is where we decided to join their wine club. We haven't been disappointed, yet.

Overall, each dish turned out well.  The Bruschetta (pronounced broo- sketha-- the Italians corrected us) was delightful.  To my surprise the little garlic rub really came through each bite.  The calamari salad was light and perfect for a Houston summer day.  Brian made the Carbonara and I assisted, and it was absolutely mouth-watering delicious.  He used just the right amount of pancetta and made it perfectly crunchy.  It was delightful-- not too creamy or greasy, just right, really.  Then the cannoli's were good.  Within the recipe I noted a small mistake, but oh, well.  It was my first time to make them, and they were still decent.  

Attached are the recipes.  Please, feel free to steal them as we did and enjoy a wonderful dinner with friends and/or family.

Bruschetta

Calamari, Tomato and Caper Salad

Pasta Carbonara

Cannoli with Espresso

Recipes:


Bruschetta


Ingredients

Roma Tomatoes
Basil
2 cloves of garlic, peeled
Salt and pepper to taste
2 T Extra Virgin Olive Oil
French loaf of bread

Directions

Set oven to broil.  Cut Roma tomatoes into small pieces.  Cut ribbon slices of fresh basil
Place tomatoes and basil in bowl and add salt, pepper and olive oil, toss and let sit

Prepare bread- slice 1/2 inch slices and lie desired amount on cooking sheet.  Place the sheet in oven and toast each side until golden brown.  Take garlic clove and rub it unto each slice of bread.  Take tomato and basil mixture and place a spoonful or so unto each slice of bread.  Serve.

Calamari, Tomato and Caper Salad (courtesy of Giada De Laurentiis) http://www.foodnetwork.com/recipes/giada-de-laurentiis/calamari-tomato-and-caper-salad-recipe/index.html

Ingredients

Salad:

• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 5 Roma tomatoes, chopped
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices

Dressing:

• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons capers, rinsed and drained
• 1 lemon, zested
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.

For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.

Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

Pasta Carbonara (http://www.foodandwine.com/recipes/creamy-spaghetti-carbonara)

Ingredients

1. 1 pound spaghetti
2. 2 large egg yolks
3. 1/2 cup heavy cream
4. 1 tablespoon extra-virgin olive oil
5. 6 ounces thickly sliced pancetta, cut into 1/8-inch dice
6. 2 garlic cloves, thinly sliced
7. 1 cup freshly grated Parmesan cheese (3 ounces), plus more for serving
8. Pinch of freshly grated nutmeg
9. Freshly ground pepper

Directions

1. In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.
2. Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.
3. Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan.

Cannoli

Ingredients

1 1/2 c ricotta cheese

1/2 c powdered sugar, sifted 

1 cup whipping cream, whipped

1 tsp creme de cocoa

1/2 tsp cinnamon or to taste, chic or mini chips

Cannoli Shells (purchased at Central Market)

Directions

Beat ricotta cheese with sugar, cinnamon, chocolate--if runny add cornstarch. Fold whipped cream in last.  Shells will stay crisp 1 1/2 after filling. This is my favorite one. You can make the filling ahead if time and it keeps fine, just fill right before eating.  Also you don't have to use the creme de cocoa if you don't have it. Enjoy! 

NOTES: I did not need the corn starch.  I also did not use the Creme de Cocoa because I couldn't find it.  As I am re-typing the recipe I realized I used 2.5 cups of ricotta cheese, not a terrible mistake, but surely it made a difference.  I am not a baker.  For my lack of detail it becomes a hinderance with desserts, which is the reason I usually do not make dessert.  My sister-in-laws are really good bakers. Me? Not so much.  Oh, well.  Even with that little mistake the Cannolis were tasty.