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Giovanni Rana Pasta and Sauces

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TORTELLONI PROSCIUTTO w/ MARINARA

I recently had the opportunity to try the new line of Giovanni Rana fresh pastas and sauces. If you live in NY or Italy you may be familiar with Giovanni. From what I read online, he is a very popular guy and has a restaurant in Chelsea Market. All varieties of pasta tasted great but my favorites were the spinach and the mushroom ravs. I don’t have an Italian grandmother but if I did I imagine her bolognese sauce would be just like Giovanni’s. I was really impressed.

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FETTUCCINE PAGLIA E FIENO w/ BOLOGNESE

ranaThe best part is that you can have dinner on the table in 10 minutes. No exaggerating. The pasta cooks in under 4 minutes.  Find the Rana products in your local safeway supermarket –refrigerated section.

Thanks Gio!

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Irish Soda Bread with Cranberries

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Around St. Patty’s day I decided to make a sweet Irish soda bread. I followed the recipe below but added a heaping 1/2 cup of cranberries and 3 tablespoons of sugar. Next time I’ll add a bit more sugar. Turned out super tasty. Tell me that doesn’t look good…

Recipe link

Recipe w/caraway seeds

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Shellback Premium Rum – Coquito Cocktail

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I rarely drink cocktails but when I do it is always rum based. I love the flavor of rum so when Shellback asked me to try their new line of silver and spiced Caribbean rum I jumped at the chance. It came at a perfect time because we were hosting a Christmas Eve gathering and I wanted to serve a signature cocktail. I ended up going with a Coquito which some call the Latin version of egg nog. Ingredients include coconut milk, evaporated milk and lots of rum. Although the drink took some time to make it was well worth it and a huge hit.

coquitoSome said the smooth cocktail tasted like rum raisin ice cream. I even got a few compliments from people who are originally from Latin countries. Coquito will definitely be our go-to holiday beverage from now on!

While the weather remains chilly we will be using our spiced Shellback rum in coffee, tea and cider. However, I can’t wait for the sun and heat when I’ll be mixing up some mojitos, coladas and daiquiris with the silver. Check out the Shellback site for recipes.

Website: http://www.shellbackrum.com/

Coquito Recipe link
*I left the egg out and didn’t miss it.

Risotto with Leeks, Shiitake Mushrooms & Truffle Oil


This was the  first recipe I made with items from my Full Circle organic produce delivery. Mike is not a fan of truffle oil but he loved this dish. All the ingredients worked together magically!

Tip: It was hot out and I was not about to turn on the oven… so for the mushrooms I just sauteed them in a pan!

shrooms & onions                     leeks & cream                              rice & stock

Recipe link
Bon Appétit | September 2007

Green Bean Spaghetti Carbonara


This was soooo good….like breakfast for dinner. I did add the egg to the noodles too early which ended up making my sauce more scrambled than oozy but that didn’t stop me from devouring every last bite. Next time, I will remember to let my spaghetti cool a bit before mixing all the ingredients. I had some spinach on hand so I added that to the bacon/onion mixture. Yum.

Recipe link
Rachael Ray Magazine /Oct 2011

Carrot Soup with Thyme and Fennel


If you have any leftover carrots that the Easter bunny didn’t eat or your CSA gave you a ton … try this soup. Honestly, if I didn’t make this myself I would have had no idea it was carrot. The combo of thyme and fennel creates a super unique flavor that I could not get enough of. Mike and I really enjoyed this.

Recipe link
Bon Appétit | March 1999

Guinness Float


Our St. Patrick’s day was spent as usual making corned beef. This year we made reuben sandwiches and for dessert I decided to make floats. I’m not a Guinness kinda gal, but my Irishman is, so this was my gift to him. It’s a pretty involved cocktail to make but he thoroughly enjoyed it so it was worth the time. I downed the ice cream and the whipped topping but most of the bitter stout remained in the glass. All that was left of Mike’s was a bit o’ cream on the tip of his nose.

Recipe link
Bon Appetit magazine / Feb 2011

reuben

Past corned beef recipes:
Guinness Corned Beef and Cabbage
Basic Corned Beef Sandwich
Corned Beef Hash with Fried egg

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