Nicole Cooks

Roasting garlic at the right temperature, in the right time, will make the strong garlic tender and surprisingly sweet! My Roasted Garlic Pasta is a healthy and comforting meal for the whole family.

16 oz. Penne  Pasta

4 qt. Water

Salt and Pepper

4 Heads of Garlic

Extra-Virgin Olive Oil

1/2 c. Parmigiano Reggiano

Italian Seasoning

1/4 c. Italian Parsley, chopped

Preheat oven for 400 degrees. Maintaining cloves in head, peel skin of garlic heads. Then cut tops of garlic heads. Place each garlic head in foil, drizzle Extra-Virgin Olive in each, and wrap foil, just grasping it, leaving a hole at the top. Put  on a baking pan, and roast for 30 min. Right after, bring water to a boil over medium low heat in a large pot. Add a handful of salt and the pasta. Boil for 10-12 min. or until al dente.  If pasta is done, reserve some pasta water and put aside, then drain the rest of the water. Put drained pasta under  cold running water, until pasta cools down.  Put pasta in same pot. When garlic is tender, place the cloves in a bowl. With a fork smash it until it forms a paste. Add paste to pasta. Thin paste out with a little of reserved pasta water. When paste is smooth, and distributed throughout pasta, add parmigiano reggiano. Season with salt, pepper, and Italian seasoning to taste. Then scatter chopped parsley.

 Whether indulged as dessert, breakfast, or as a snack, savory, or sweet… a  crêpe, a French paper-thin pancake is a perfect dish anytime…any type.

1 c All-Purpose Flour

1/2 c plus 2 tbls. Water

1/2 cup Milk

3 Large Eggs

2 tbls. unsalted Butter, melted and cooled, plus some for the pan

1/2 tsp. Salt

2 Bananas

Nutella

Powdered Sugar

Whipped Cream, Optional

Strawberries

1 tsp. Granulated Sugar

Blueberries

In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour.

The batter may be made up to one day in advance. Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe until the under side is browned lightly. Turn the crêpe, brown the other side lightly and transfer to a plate. Crêpes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

To assemble crêpe you will need to prepare fruits. To slice strawberries, slice in half, in half again then thinly slice sideways. Place in a bowl and add granulated sugar, and mix, this is called masquerading. For bananas just slices them, looking just like coins. Set fruits aside. Then thinly spread a layer of Nutella on Crêpe. On a quarter of the crepe, Nutella side up add bananas. Fold in half, and fold in half again. Place on plate, then add a spoonful of strawberries, then scatter on some blueberries. Dallop some whipped cream on top and through a sifter, tap on top, and serve.

Is a good creamy pasta fit your mood? Well, this is your lucky day. My version of Shrimp Fettuccine Alfredo will hit the spot.

16 oz. Fettuccine Pasta

4 qt. Water

3 Cloves of Garlic, minced fine

1 c. Shrimp, peeled and deveined

1/4 c. Dry white wine

1 1/2 c. Milk

1 tsp. Flour

1 c. Parmigiano Reggiano

Salt and Pepper

1/4 c. Italian parsley

Bring water to a boil over medium low heat in a large pot, add a handful of salt and the pasta. Boil 9-11 min. or until al dente. Meanwhile, in a large sauteed pan sauteed garlic with shrimp and sauteed it until slightly opaque. Put shrimp in a small bowl and put aside. To the same sauteed pan, add wine and let it simmer and reduce as you do that scrape off the bits on the bottom of the pan. If pasta is done reserve some pasta water and drain and cool. Once wine is reduced add milk , flour, parmigiano reggiano, 1/2 of pepper and 1/4 of salt. Mix. Let it simmer. When it start to simmer, lower heat, and add shrimp and pasta. Let it simmer once more until shrimp is fully opaque and sauce has thicken . Scatter the parsley. If too thick add as much pasta water to thin it out. Season with salt and pepper to taste.

Is fresh, what your taste-buds want? Cause’ my dish can crave them, Cherry Tomatoes joined with Giada de Laurentiis’ Herb Coated Goat Cheese crumbled and a Balsamic vinaigrette is a refreshment to your pallet.

1 c. Cherry tomatoes

about 1o Herb Goat Cheese, recipe follows

5 Leaves of Fresh Basil, chopped fine

1/2 c. Balsamic Vinaigrette, recipe follows, or store bought

Add cherry tomatoes, crumble the goat cheese, drizzle the balsamic vinaigrette then toss.

Herb Goat Cheese

3 tbls. Extra-Virgin Olive Oil

3 tbls. Italian Parsley, chopped fine

2 1/2 tsp. Thyme Leaves, chopped fine

2 tsp. Rosmary Leaves, chopped fine

1 tsp. Lemon Zest

1 tsp. Pepper

1/4 tsp. Salt

1 11-oz. log soft fresh goat cheese

1 1/2 tbls. Extra-Virgin Olive Oil or Meyer lemon olive oil

Fresh herb sprigs, for garnish

Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely.

Balsamic Vinaigrette

1/4 Balsamic Vinegar

Pinch of salt and a dash of pepper

1 clove garlic, minced

1/2 c. Extra- Virgin olive oil

In a small stainless steel or glass bowl, whisk together the vinegar, salt, pepper, and garlic until well distributed. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.

If your into something elegant and gourmet this dish is written all over you, my version of Tyler Florence’s Roasted Chicken is a herby and fruity experience.

5 chicken breasts,butterflied
1/2 tbs and 1 tsp. fresh oregano
1/2 tbs and 1 tsp. fresh thyme
1/2 tbs and 1 tsp. fresh Italian parsley
1/2 c. unsalted butter, softened
Kosher salt and freshly ground black pepper
5 orange segments
5 thinly sliced apple segments
1/2 tsp. minced garlic
15 onion rings
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup dry sherry
Serving suggestion: roast potatoes, watercress and gravy.

Preheat oven to 425 degrees F.
Pat chicken breasts dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herb butter inside, as well as all over the outside of the chicken. Season the it all over with salt and pepper. Stuff each of the insides with the orange and apple segments, garlic, with 2 onion rings each (save the remaining). Place the chicken in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Roast for 25 minutes.
Baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part. Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
To serve, cut the chicken table-side and squeeze the oranges from the inside of the chicken over the it.

If your in the mood of grilling this is a perfect dish for you, Rachel Ray’s Flank Steak Pinwheels is juicy and tender.

1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Asiago, shredded or Parmigiano-Reggiano
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water

Preheat grill or grill pan to high.

To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!

Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago or Parmigiano-Reggiano , then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

This is a quick and easy recipe and one of the first I cooked by myself for my family. It is my spin on Giada de Laurentis’ “Veronica’s Potato Salad” that can be found on FoodNetwork.com .

Here is my version:

Honey Mustard Savory Potato Salad

8-10 medium gold or red potatoes (about 2 1/2 pounds total)
1/4 cup olive oil, plus additional olive oil, if necessary
1 pound good-quality hot dogs, pierced
2 1/2 tbsp. Dijon mustard (regular yellow mustard will work as well)
2 tbsp. honey
1 tbsp. red wine vinegar (balsamic or apple cider vinagar will work as well)
1/4 cup chopped fresh Italian parsley leaves
Salt and freshly ground black pepper

Boil the potatoes whole until tender, about 10 minutes. Drain and let cool slightly. Peel and cut potatoes into bite-size pieces.

Put the hot dogs onto a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs slightly, then cut them crosswise into bite-size pieces.

While the potatoes and hot dogs are cooking, whisk together the mustard, honey, and vinegar in a small bowl until well blended. Drizzle the olive oil into the mixture and continue whisking until well incorporated. Set aside until ready to assemble final dish.

Toss the potatoes, hot dogs, mustard mixture, and parsley in a large bowl. Season the potato salad with salt and pepper, to taste. Add additional olive oil if the salad seems too dry. Serve the salad at room temperature.

Bon Appetit!

Here is my very first video of me cooking. I expect the quality and content to improve as I learn and get more comfortable in front of the camera.

It’s no doubt that this creamy sweet treat is called Easy Ice Cream. I served this silky dish to my family and they said it tasted exactly like Breyers Ice Cream. It was really easy to make and the whole family had fun shaking and throwing the bag around. I found this a fun and delicious recipe on http://pbskids.org/zoom/activities/cafe/easyicecream.html.

Video and/or pictures to follow.

• 1 cup whole milk
• 1 cup half and half
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• about 2 pounds of ice
• 1 cup coarse salt
• water
• 1 quart-sized baggie that seals
• 1 gallon-sized baggie that seals
• mixing bowl
• mixing spoon
• duct tape
• towel
• bowls and spoons for serving ice cream

Here’s what you have to do:

1. Check with a grown-up before you start this.

2. In a bowl, mix 1 cup whole milk, 1 cup half and half, 1/2 teaspoon vanilla, and 1/2 cup sugar.

3. Pour the mixture into a quart-sized baggie.

4. Squeeze out the excess air and seal the baggie with duct tape so it doesn’t leak.

5. Put the quart-sized baggie into the gallon-sized baggie and fill it in with ice, water, and about 1 cup coarse salt. Adding salt to the ice helps make the ice cream get colder, faster.

6. Squeeze the air out of the big baggie and seal it closed with duct tape so that the baggie won’t leak.

7. Now, gently toss the baggie up and down for about 10 minutes. You can take turns with a friend. You should use a towel so that your hands don’t freeze.

8. Cut a corner off of the quart-sized baggie and squeeze the ice cream out into a bowl.