Category Archives: Pasta

Top 11 of 2011

January 3, 2012 – 2:44 pm

When Satisfy My Sweet Tooth came into existence this past summer, I had no idea where this adventure would take me. What I started as something to share recipes with friends and family and hone my photography skills has slowly developed into a full-time obsession that I just can’t get enough of! Experimenting, writing, taking photos and sharing all of it with you has been such a pleasure and I thank you sincerely for following along with my on my culinary adventures!

I thought I would sum up my first 6 months of blogging with some highlight of my favorite recipes and yours.

1. Possibly my most popular recipe are these Coffee-Spiked Chocolate Caramel Bars. Rich and buttery graham cracker crust topped with homemade caramel, chocolate ganache and sea salt. Need I say more?

On another note, did you know that “espresso” is one of the most commonly mispronounced words? I read a list of words in the newspaper this week. People usually stick a “c” in there to make it “ek-spress-oh”. Just thought you would want to know.

2. I was surprised how gaga you all went for these sweet and salty beauties. I mean don’t get me wrong, I drool over these Peanut Butter, Pretzel and Chocolate Chip Cookies, but I am so happy at how many of you lovelies have let me know that you have made and enjoyed these as well.

3. Next are these Coconut, M&M Cookie Bars. These bars combine two of my favorite ingredients: chocolate and coconut. The flavor of these cookies is almost like the Samoas Girl Scout cookies and they are just so chewy and addicting.

4. One of my favorite savory recipes that I have shared with you is this pasta with Red and Green Pesto. I can’t believe I have only made it once and I also just realized that this would be a very festive Christmas recipe! I really should start making a list for next year’s holiday season already…..

5. And of course, my all-time favorite pasta, Grandma Suzy’s Fettucini Freddi. This sauce is so clean and simple, yet every time I eat it, I cannot stop oohing and aahing over it. And especially now that I received the pasta maker attachment for my mixer, I cannot wait to make homemade noodles with this silky, delectable sauce!

6. I was so thrilled when I stumbled upon this Crock Pot Apple Butter this fall! Talk about an easy food gift to share with others. This will be a staple that I make every fall when friends and family give me apples from their fall harvests.

7. Nothing really satisfied my craving for crunch like these Heath and Macadamia Nut Blondies. Chocolate, toffee and nuts are such a rich combination and all of the textures together makes these bars particularly drool-worthy.

8. I took my first cooking class in 2011 with Emily. The recipe that I have made the most often from that evening of learning is these Fresh Spring Rolls. I love how diverse they are because of all of the possible fillings and the sauce is so perfect that I do not even want to order them out at restaurants anymore! And they are a perfect healthy recipe to start off 2012 right.

9. I never realized how starting my own blog would lead to an obsession with other blogs! There is just so much inspiration to be found by browsing through other people’s creative ideas. No ingredient was more prominent in the blog world during the fall than pumpkin. I have a few pumpkin classics that I make each year and possibly my favorite is this Pumpkin Chocolate Chip Cake. It is so moist and incredible.

10. Peanut Butter Chocolate Chip Granola Bars. These bars are a perfect example of how i see a recipe and then brainstorm about how I can change it to fit my preferences. These are chewy, nutty, filling and healthy. A breakfast treat or snack that you can really feel good about.

11. And finally, one of my favorite combinations, chocolate and peanut butter combined in these soft and chewy Chocolate Cookies with Peanut Butter Cups and Sea Salt. Cookies are my absolute favorite dessert! I’ll take a perfect cookie over a rich chocolate tart or cake any day. They are also very dangerous though because I can never eat just one! This is a cookie that you could easily put your own spin on with several different ingredients. Let your creativity shine!

I am not big on resolutions, but a new year does make me think about what improvements I would like to make in my life. As always, I know that I want and need to exercise more. I actually feel excited about it after lounging non-stop and eating way too many holiday delights.

I have an email folder, Pinterest board and cookbooks full of recipes that I cannot wait to try this year. I hope that you will continue to join me on my adventures in the kitchen. I do so appreciate your readership and support. I always love hearing from you and please let me know if there is anything special you would like me to share with you in 2012. Happy New Year sweet teeth!

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Tags Apples, caramel, Chocolate, Cookies, Frosting, Fruit, Garlic, Italian, Nuts, peanut butter, Shrimp | Comments (13)

Babybel-stuffed Meatballs

November 15, 2011 – 8:00 am

I’m declaring a savory week here on Satisfy My Sweet Tooth. A few weeks ago, I made Vegan Gluten-free Brownies and then a few hours later proceeded to make Babybel-stuffed meatballs. I love all food. I don’t discriminate.

I grew up eating my grandmother’s to-die-for Italian red sauce with meatballs. Since she is gone no one can quite replicate the amazing flavor of her “gravy” but I am able to take myself back to sitting around her table with these meatballs. My grandmother did not stuff meatballs with cheese but Giada does, so I figured combining two of my favorite cooks versions of meatballs could only result in a small meaty miracle in the shape of a ball. And I was right.

Pasta is easily my single favorite savory food and while I do not feel the need to add a protein to top my noodles, my husband is never quite content with a meatless dinner (Waah). So, as I mentioned after experimenting with vegan gluten-free baking during the first part of the day and watching his nose turn up with the addition of each “weird” ingredient, I knew that a meaty meal was the way to his heart.

Babybel cheese wheels are a favorite of mine. I can remember my mother packing them in my lunchbox as a child and even now when I am hungry for a snack I love to eat a couple of the Babybel Lights for a low-calorie high-protein snack. I wasn’t sure how the Babybel would melt in the cooked meatballs, but I was pleasantly surprised when I cut into a meatball and was met with a gooey string of cheese. Cook up some pasta with your favorite red sauce and whip up a batch of these meatballs and you will be satiated and comforted in no time.

Babybel-stuffed Meatballs

by Mercedes Porter

Keywords: bake entree cheese meat Italian

Ingredients

1 pound ground beef
3/4 cup diced onion
3-4 garlic cloves, minced
1/2 cup breadcrumbs
1/2 cup shredded parmesan cheese, plus more for garnish
1 tsp red chili flakes
1 egg
salt and pepper
5 Babybel cheese wheels, quartered

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with foil and spray the foil with nonstick cooking spray.

In a large mixing bowl combine all ingredients except egg and meat and mix to combine. Add egg and meat and mix until all of the other ingredients are incorporated evenly.

Roll mixture into small balls. Make indentation into each ball and stuff with a quarter of a Babybel. Seal meat around the cheese by rolling and place stuffed balls onto prepared baking sheet.

Bake about 20 minutes or until meat is cooked to your liking.

Serve with spaghetti and tomato sauce. Garnish with extra parmesan cheese.

dry ingredients

quarter Babybels

combine all ingredients, roll into balls and make indentation into each ball

stuff quarter of a Babybel into each ball and roll to seal

bake

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Tags cheese, Garlic, Italian, Sauce | Comments (6)

Antipasto Pasta Salad (video)

October 19, 2011 – 8:00 am

As part of the Foodbuzz Tastemaker Program, I received some great products from Newman’s Own. I really like the Newman’s Own products that I have tried and I appreciate that they use natural ingredients. One staple that is always in my refrigerator is Newman’s Own Lighten Up Italian Dressing with Lemon. Their dressing is one of the key ingredients of the Antipasto Pasta Salad that I am sharing with you in my video debut! It’s a recipe that is very customizable to the tastes of you and your family which you know I love! I hope you enjoy it!

Antipasto Pasta Salad

by Mercedes Porter

Keywords: appetizer entree pasta

Ingredients

1 pound tortellini
3/4 cup Newman’s Own Italian Dressing
1/2 cup pitted black olives
1 whole roasted red pepper, chopped
1/3 cup pepperoncinis, sliced
1/2 cup boccaccini (miniature mozzarella balls)
1/4 pound genoa salami, sliced into strips
1/4 cup red onion, sliced

Instructions

Bring a large pot of salted water to a boil, add tortellini and cook until al dente.

Drain pasta and place into serving bowl. Immediately toss with 1/2 cup of the dressing.

Combine all other ingredients with pasta.

Pour remaining 1/4 cup of dressing over pasta salad and toss to coat.

Try to settle down. The American Academy of Motion Pictures will be accepting Oscar nominations for several months yet. ;)

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Tags cheese, Italian | Comments (2)

Bar La Grassa

August 26, 2011 – 8:00 am

Bar La Grassa has earned itself quite a reputation around the Twin Cities. The Italian restaurant has boasted several local and national “best” restaurant awards over the past couple of years. And Chef Isaac Becker was named the 2011 James Beard Best Chef in the Midwest. Awards like that are nothing to overlook. The atmosphere at Bar La Grassa is exactly what you would hope and expect to find at an Italian restaurant in the warehouse district of Minneapolis. It is hip, packed and loud (in a good way).

I always enjoy the feeling of an open kitchen with a bar that allows you to belly up and watch the masters at work. I went to Bar La Grassa last weekend expecting to have quite a wait since I had not made a reservation, but I was pleasantly surprised to be offered immediate seating at the bar overlooking the kitchen.

When we sat down we were met with some marinated peppers and butter beans and wonderful focaccia that had a topping of salt and herbs.

After ordering some wine, it was time to explore the menu. Bar La Grassa is known for it’s homemade fresh pastas among other things, and being the pasta lover that I am, I knew that I wanted to sample some fresh noodles. However, that did not narrow down my decision much as the restaurant offers about 12 different fresh pasta selections. We decided to start with the Crispy Insalata Saporoso Vinaigrette which was a lovely green salad with frisee, fennel, pine nuts and cheese. It was an unique, fresh and light way to begin our meal.

I was lucky that my company also wanted to sample fresh pasta dishes. That way I got to try 3 different pastas without feeling totally gluttonous. I had read about the Mushroom and Taleggio Agnolotti, so that was the decision for me. The rich flavor of the mushrooms was amazing, but I am glad that the plates come in half or whole orders because a little bit of this dish goes a long way.

My mother is unable to eat cheese, so the Crab Ravioli was perfect for her. The Ravioli was paired with a rather simple cream sauce.

Finally, my husband needed some meat and so he sampled the Pappardelle with Veal Ragu. The sheets of fresh pappardelle were perfectly delicate and light, but the veal ragu was sweet, somewhat one-note and left me wanting for something: salt, spice, garlic, something.

We were too stuffed for dessert, but lucky for me, Bar La Grassa Satisfied My Sweet Tooth anyway. The check was brought with some almond brittle with a hint of chili pepper for a surprisingly warm and lovely slow burn.

What is your favorite pasta dish and/or restaurant?

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Tags Italian, Sauce | Comments (2)

The blender that will eat your other blender for dinner

July 30, 2011 – 8:00 am

I have been enjoying a lot of smoothies this summer and with the increased use of my cheap old blender came the demise of the poor thing. When investing in a piece of electrical kitchen equipment I am often plagued with a dilemma: Should I buy the cheapest decent one that will probably last a few months or maybe a year? Or should I buy the be-all end-all piece of equipment that is inevitably a larger investment up front, but may be the last (mixer, blender, pots and pans etc.) piece of that type of equipment I need to buy for 5, 10, or more years? Now of course I do not have the luxury of choosing the latter option anytime I need a new kitchen item, but sometimes a splurge is in order.

So when my blender bit the dust, I headed to Williams-Sonoma to check out their selection. I ended up leaving the store with a Vitamix and while I was convinced that this beast was way more machine that I needed, my husband, believe it or not, could not wait to get home and try blending things that we never even new could be blended before!

The Vitamix is endorsed by Iron Chef Michael Symon and is capable of performing pretty amazing tasks. Among the more common uses such as making smoothies, dips and sauces, the Vitamix can mix your bread dough, make a finished hot soup by you simply adding the ingredients (I know this sounds crazy, right? But according to the demonstration DVD that comes with the Vitamix, the heat from the friction of the blades actually heats the ingredients of the blender leaving you with a steamy, ready-to-eat soup!) and it can even make smooth and creamy nut butters from raw nuts. I have not had a chance to try out all of this machine’s capabilities, but so far, I have used it to

MAKE SALSA,

PULSE INGREDIENTS FOR FROSTING,

MAKE FILLING FOR CUPCAKES,

AND MAKE PESTO.

I think the Vitamix could streamline the kitchen equipment you need and possibly replace many other small appliances such as your food processor, immersion blender and hand mixer. Of course, I cannot say that you would never need those other items, but I also appreciate how easy the Vitamix is to clean (especially compared to the many parts of a food processor). So, if you are looking for a new blender, registering for a wedding or need ideas for what to request for your birthday or Christmas, consider this multifunctional piece of equipment as a new addition to your kitchen.

I believe my next experiment with my Vitamix will be a nut butter of some kind……..

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