Veggie Carbonara

This is a recipe that I recently came across and really want to try! Hopefully I will have time to get the ingredients and make it soon. I'll let you know when I do!

Giada's Carbonara (makes 4 to 6 servings)

Ingredients

1 bunch of asparagus, ends trimmed, rubber band left on

1 pound linguine

1 cup shaved Perocino Romano Cheese (about 4 ounces)

Salt and Pepper

4 tablespoons (1/2 stick) unsalted butter

4 to 6 large eggs

for the Basil Aioli

1 garlic clove, minced

2 large egg yolks*

2 teaspoons Dijon mustard

1 teaspoon freshly squeezed lemon juice

1/4 cup finely chopped fresh basil leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1/2 cup vegetable oil

1/2 cup extra-virgin olive oil

Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes. Use tongs to transfer the asparagus to a bowl of ice water - keep the salt water from the asparagus for the pasta later - and let sit until cool, about 5 minutes, Drain the asparagus, remove the rubber band, and cut into 1-inch pieces.

Make the basil aioli - while the asparagus cooks, combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running, slowly drizzle in the vegetable and olive oils.

Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add 1 cup basil aioli, the asparagus, the shaved cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper and combine. Turn out onto a serving platter.

For the eggs on top - melt the butter in a skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, and fry to your liking. Place the eggs atop the pasta and serve.

* this recipe includes raw egg yolks which are not recommended for children, the elderly, or those with compromised immune systems.

The leftover aioli should keep for up to a week.

This recipe comes from Giada De Laurentiis' book Giada's Kitchen!

Much asparagus and basil love!

HB

Orzo Salad and Sangria!

Orzo with Garbanzo Beans, Red Onion, Basil, and Mint.

Ingredients:

4 cups broth or water

1 1/2 cups orzo

1 (15 - ounce) can garbanzo beans, drained and rinsed

1 1/2 cups cherry tomatoes, halved

3/4 Finely chopped red onion

1/2 cup chopped fresh basil

1/4 cup chopped fresh mint

3/4 red wine vinegar based vinagrette

salt and pepper

Boil the broth in a large, heavy saucepan over high heat. Stir in the orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes. Drain the orzo and transfer to a large, wide bowl, and toss with a little olive oil so it doesn't stick. Let the orzo cool completely.

Mix the cooled orzo with the beans, tomatoes, onion, basil, mint, and enough vinagrette to coat - this may not be all 3/4 of a cup. Season the salad to taste with salt and pepper, and serve at room temperature.

This is a recipe from Giada De Laurentis, and is especially great at the end of summer with fresh tomatoes. It also keeps very well for a few days if you don't eat it all.

White Wine Sangria from Heaven (courtesy of Starfish)

Ingredients

2-3 peaches, peeled, pitted, and sliced

3 cups grapes, cut in half

1/3 cup agave nectar

2 bottles of white wine

1/2 cup brandy

1 liter sparkling water

Combine, chill overnight, and indulge.

Charlotte (who I call Starfish) sent this recipe to me ages ago. It is truly delicious and perfect for hot summer days.

Much sunny and crunchy love from the West Coast!

HB

Hot Chocolate Fudge Cakes

Makes 10 servings

Ingredients
3/4 cup all purpose flour
2/3 cup unsweeting cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg replacer
1 1/2 teaspoon vanilla extract
2/6 oz. dark chocolate, finely chopped
2 tablespoons powdered sugar

Recipe
1. Sift together flour, cocoa, espresso powder, baking powder, and salt.

2. Place butter in large bowl: beat with a mixer at medium 1 minute, add granulated & brown sugars. Beat until well blended (5 min). Add egg replacer and vanilla extract.

3. Fold flour mix into sugar mix. Fold in chocolate. Divide batter evenly among ramekins, arrange ramekins on a pan.

4. Cover & refridgerate 4hours --> 2 days

5. Preheat oven to 350F

6. Let ramekins stand at room temp. for 10 min. Uncover and bake for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar. Serve immediately.