The Feeding Post - Insalata di Pasta Carbonara

The Feeding Post

{Formerly Foodie Friday}

insalata di pasta carbonara,
week 4

Happy Friday everyone!  What better way to show up to a block party BBQ than to show up in style with my insalata di pasta carbonara made with whole wheat spaghetti, crispy bacon and hard cooked eggs tossed in my marinated tomato & red onion vinaigrette and topped with shaved parmesan and crispy artichoke chips.

As summer approaches, I am always thinking about crafty ways to give a savory heavy dishes a lighter edge.  Instead of a rich & buttery sauce, like in a traditional carbonara, I have chosen the route of a cool, light and tangy vinaigrette to go with the ingredients that are commonly found in this salivatingly savory dish.

So here's you prep list: This makes about 4 servings

-8 oz whole wheat spaghetti (cooked a little past al dente)
-1# bacon (cut in squares and cooked crispy)
-4 hard cooked eggs (peeled & rough chopped)
-2 fresh artichoke heart (thin sliced, tossed in cornstarch and flour mixture
and deep fried until crispy)
-4 oz marinated cherry tomato & red onion vinaigrette
1/2 bunch picked parsley
Shaved Parmesan
 
For the preparation of this salad, I started by pouring the marinated tomatoes into a blender and blended on high for about 17 seconds until it was smooth.  Then, in a large mixing bowl, I placed my hard cooked eggs and smashed them with a potato masher.  Finally, I added the rest of the ingredients including the dressing to the bowl and tossed until it was evenly incorporated.
    
Now it is time to serve up this amazingly delicious pasta salad and watch your guests faces light up with pleasure. 
I just started experimenting with canning/pickling for the first time yesterday.  The preparation was quite simple and was ready to use once it was room temperature.  It also packs a ton of flavor in a very short amount of time. 
As for the artichokes, if you do not want to spend the time cleaning, choking, slicing and frying, you could always use store bought hearts, but that's up to you. 
Thanks for reading and have a safe and happy Memorial Day.

House Marinated Tomatoes with Red Onions

2 pints cherry tomatoes (rinsed & halved)
1 medium red onion (sliced & rinsed)
10 cloves garlic (sliced thin & rinsed)

Canning Solution
1 tablespoon of basil oregano and parsley
1 teaspoon crushed red pepper
2 cups white distiller vinegar
1/4 cup turbanado sugar
2 tablespoons canning salt
1/2 cup water
1/2 cup extra virgin olive oil

Instructions:

1.  Clean and sanitize (2)-1qt canning jars, lids and seals and stuff them with the vegetables.
2.  Bring canning solution to a simmer, then ladle solution into jars until it is 1/2" from the top.
3.  Place seal on jar and loosely screw lid, then submerge into boiling water for 15-20 minutes.
4.  Turn off heat and let cool before handling. Label, date and store. This should last for 6 months in cupboard.

 James Wood cookinwood@gmail.com
Find the full recipe at: www.thefeedingpost.com

Foodie Friday - Basil Pesto Chicken Sandwich

FOODIE FRIDAY!

Basil Pesto Chicken
& Mozarella Sandwich

by Resident Chef James Wood

Happy Friday everyone! Today I am sharing my version of Basil Pesto and then I will incorporate it into a tasty chicken sandwich.

First, let us start off with the pesto… Here is a list of what you need…

4 ounces of Basil (usually sold in a 4 ounce box at the market)

4 ounces of spinach

4 ounces of pecorino romano

2 ounces parmesano reggiano

5 garlic cloves

1/2 teaspoon of chili flakes

1+1/4 cups extra virgin olive oil

1 large lemon

2 teaspoons salt

1 teaspoon pepper

and a food processor

This costs about $8-9 to make in my neck of the woods up here in Seattle, but, it yields about 24 ounces of fresh pesto! At about $0.38/ounce thats pretty awesome. Plus, this is a ingredient that has tons of uses AND freezes extremely well!

Step 1

Place the chunks of parmesan and pecorino in your food processor with bottom blade attachment and turn on. Let run until very small pebbles have been created.

Step 2

Add the garlic and pulse until incorporated

Step 3

Add the basil, stems and all!!! Pulse until broken down and then add the spinach and repeat. (***I use spinach because it has a neutral flavor compared to the basil and you can double the size of your recipe without putting a damper on your grocery bill! But if you're feeling sassy…. Just double the basil!)

Step 4

Add the juice of the lemon, pepper flakes, salt and pepper and turn the processor to the on position and let run.

Step 5

Slowly drizzle the olive oil into the processor until you have a smooth consistency and let run for about 15-20 additional seconds.

That is it! Simple, easy and packed with flavor! Transfer to a storage container.

***A trick we use in the the restaurants is to take a small piece of plastic film and place it over the surface of the pesto before you put on a lid so it can keep the beautiful vibrant green color without the risk of oxidation. Lasts for a week in the fridge and up to a month in the freezer.

Now for the Pesto Chicken Sandwich with fresh Mozzarella and Roma Tomatoes

What you need to serve 4…

4 ciabatta or torta rolls

2 chicken breasts

2 ounces mayonnaise

2 ounces of FRESH PESTO

2 Roma Tomatoes

8 slices of fresh mozzarella (*** you can purchase this in 2-1 pound logs at Cosco for $7.99 instead of paying $5.99 for a 5 ounce ball at the grocery store.)

Olive Oil

Red Wine Vinegar

Salt and Pepper

Pre-Heat your oven to 350

1. Mix the mayo and pesto together

2. Slice 2 chicken breasts in half and place on plastic film as pictured, put another piece of plastic on the top and pound with a tenderizer until they are even. Place in a vessel and drizzle with oil, vinegar, salt and pepper.

 

3. Heat up a skillet, slice your rolls in half and drizzle with olive oil then toast in the skillet and set aside.

4. In the same skillet (because it is already hot) start to sear your chicken breasts, flip over, place the cheese on top and then toss it in the oven for about 4-5 minutes.

5. While chicken is finishing in the oven, dress your bread with the pesto mayonnaise.

6. Once chicken is thoroughly cooked thru, finish assembling your sandwich and serve.

I accompanied mine with a simple salad with oil and vinegar.

Enjoy!!!

Have a great weekend and a great St. Patty's Day.

James

James with wife Lisa