Eat, Drink, and be Scary!

Meet Count Vino on the right! 

October has arrived!  Can you believe it?  I think I must have caught Mike's Halloween spirit (he's a HUGE fan), which is ok with me! Mike's house is completely decked out in skeletons, spooky lights, orange and black garland, you name it.

For my house, I prefer more subtle decorations (it's sort of hard to turn my pastel, shabby chic look into a haunted house), like these fabulous wine bottle accessories I found at Pottery Barn yesterday.  I couldn't decide between the Dracula cape (or as Mike calls it, Count Vino) or the witches hat, so I thought i'd better go with both! After all, either would make a great hostess gift if you're heading to any spook-tacular parties this year.  I couldn't find these online, but they have plenty at the store (and only $6.50!), along with glittery spiders, skull bookends, and plenty of other halloween decor to peruse.  Let me know what you find!

Ten Minute Sweet & Spicy Pickle Chips

I was really sad to hear recently that one of my favorite downtown dinner spots, Crowe Hill, has closed.  I loved Crowe Hill for the atmosphere, "localvore" menu, and my absolute favorite- the homemade pickles.  They actually served a jar of pickled vegetables (cucumbers, carrots, sometimes peppers or okra) in lieu of a breadbasket, which I loved.

When flipping through October's Everyday Food magazine, I found this recipe for quick pickles, so in honor of Crowe Hill I thought i'd give it a whirl!  I followed the recipe provided except to give it an extra kick, I added red pepper flakes.  Since Mike's making burgers tonight, I also made pickle chips instead of sandwich slices like the recipe suggested. If you're a pickle fanatic like me, it's really worth making these at home!

Ingredients:
* 1 c. white vinegar
* 1 c. sugar
* 1/2 tsp. pepper
* 1 tsp. salt
* 1/4 tsp. red pepper flakes (optional)
* 4 kirby cucumbers
Slice the cucumbers into thin chips and place in a heatproof bowl.  Meanwhile, combine all remaining ingredients in a medium sauce pan.  Bring to a boil over medium high heat, whisking frequently.  Reduce heat to medium and continue stirring until sugar is dissolved.  Remove from heat and pour over cucumbers. Let sit 10 minutes or so until cool, then serve.  Yum!

Roasted Veggie Pasta with Goat Cheese

This pasta is a perfect weeknight meal.  Despite being a vegetarian dish, it’s still hearty and filling, yet surprisingly light since I used the pasta water to make the goat cheese sauce.  Even better- it’s super easy to prepare and practically a one pot wonder.  I wasn’t sure if would go over well with Mike (especially post work out!) but surprisingly – he added it to the official ‘home run’ list; the ultimate compliment!

Ingredients:
* 1 yellow squash, roughly chopped
* 1 zucchini, roughly chopped
* 2 plum tomatoes, sliced
* 1 sweet onion, roughly chopped into wedges
* 1/4 c. olive oil, salt, pepper
* 4 oz. chèvre (plain goat cheese)
* 1/4 c. parmesan cheese
* 3/4 lb. whole wheat penne pasta

Preheat the oven to 400.  Meanwhile, spread the vegetables out evenly on a cookie sheet.  Pour olive oil over the veggies and season with salt and pepper. Transfer to oven and roast 35 minutes, stirring once or twice. Prepare the pasta as directed, but reserve 1 c. of the pasta water before draining; set aside.  Return the pasta to the pot and add the cooked vegetables.  Add in the goat cheese and parmesan, as well as 2 tbsp. pasta water.  Stir well to combine.  If sauce is too thick, continue to add 1 tbsp. of the pasta water at a time until you reach the desired consistency.  Enjoy!

Spaghetti Squash with Garlic Oil & Parmesan

Well, fall has arrived and I must admit, I seemed to have reached my winter weight a bit early this year!  This week, I'm trying to make a few lightened-up dinners and my first stop is...Spaghetti Squash!

I feel like I may be the last one to hop on the spaghetti squash band wagon, but if you're unfamiliar (as I was until recently!), it's a larger, winter squash and after it's cooked, either by roasting or microwaving, the flesh is easily scraped into thin strands.  Now, I don't know if I would quite call it a pasta substitute as many have claimed, but it certainly passed for a delicious and healthy side dish.  Given it's mild taste, it's also incredibly versatile as it can be topped with marinara, baked with cheese, or simply sautéed.

Here's my first-timer take on a simple preparation:
Ingredients:
* 1 spaghetti squash
* 1/3 c. olive oil
* 1/2 c. parmesan
* 1 garlic clove, minced
* 1/4 tsp. fresh ground pepper
First, cut the spaghetti squash in half (I had to have Mike do this for me!  The squash is pretty hard- almost like a pumpkin).  Place half the squash (or both sides, if it will fit in your microwave), cut side down in a microwave safe dish.  Add 1/4 c. water to the bottom of the dish and microwave on high for 10 minutes. Repeat with the second half. Once the squash is cool enough to handle, scoop out the seeds and discard.  Using a fork, rake out the squash, lengthwise, into a separate bowl.  Meanwhile, heat olive oil over medium heat in a saute pan.  Add garlic to pan and saute 30 seconds or so.  Add the squash to the pan and stir to coat the strands of the squash evenly.  Add the parmesan cheese (I used my Sarvecchio Parmesan from the Afraid to Commit- Try a Bit! bin at whole foods), fresh pepper, and stir well to combine.  Serve warm.  Enjoy!

Homemade Vanilla Extract

I don't know about you, but given how quickly September is flying by, I feel like the holidays will be sneaking up on us in no time. Personally, I cant wait! I've already got my mind on rum cakes and candied pecans galore, but this year I thought i'd try something new: homemade vanilla.

When making vanilla, the beans need to steep in vodka for about 12 weeks, so now is the ideal time to make it.  I must admit, this is not the most economical recipe (vanilla beans cost about $2.50 each), but a small bottle of vanilla will go a long way in baking.  I'm thinking a small, decorative bottle with a handwritten recipe card that incorporates the vanilla will make a charming gift for friends or neighbors.

Here's how to make it:  You will need one vanilla bean per quarter cup of unflavored vodka (I'm using Absolut).  Carefully cut the vanilla bean lengthwise, exposing the small vanilla beans inside. Cover completely with the vodka (if you're making a small amount, halve or quarter the beans to ensure that they are covered).  Let steep for at least 12 weeks in a cool, dry place, and gently shake the mixture ever week or so.  If you leave the vanilla bean in the bottle, you can continuously add vodka after you use a bit (just be sure that the bean is always submerged so it does not mold).  Enjoy!