Gypsy Pasta

pasta wood After a long day at work, home alone and not one inch of me wanting  to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.

The best part  of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.

What you need: (For this version)

  • Box of your favorite pasta (gluten free or regular both work)
  • 1/4 cup of milk
  • 2 Italian sausages
  • 1/2 red onion
  • Shitake mushrooms
  • Micro greens (topper)
  • Cheese
  • Salt, pepper, chili powder and chili flakes

What to do:

Pasta-

  1. Bring a large pot of water to boil
  2. Add salt
  3. Add pasta
  4. Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente

pasta fun

In another saucepan:

  1. Drizzle olive oil and start to heat slivered red onions – on med-high
  2. Add in chopped up sausage after onions start to brown a lil
  3. Turn down heat to medium
  4. Then add in chopped shitakes
  5. Sprinkle salt and chili powder to liking (not too much cause you can always add more)
  6. Mix til everything looks about cooked and turn to low heat
  7. Throw in micro greens

pasta acc

Time to combine:

  1. Drain pasta and let it sit while all the mixings cook
  2. Add pasta back into the  pot and add milk
  3. After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite

Serve with fresh herbs sprinkled on top and a pinch of cheese

pasta

xo

Stiletto

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Peaches, Prosciutto & Burrata: Two Ways

Heirloom Tomato, Peach &  Fresh Mozzarella Crostini

As summertime comes to a close, there’s no better way to celebrate the end of the season than with fresh, California-grown peaches.

My inspiration for today’s recipe came from a post I shared last summer –  Heirloom Tomato, Peach and Mozzarella Crostini.  Those who know me, know I LOVE burrata and prosciutto….so naturally they made their way into today’s recipes. The delicate creaminess of the burrata and the smoky saltiness of the prosciutto are the perfect complement to the sweet, juicy peaches.

  • Spring greens mix
  • 4 ounces fresh burrata
  • 2 large peaches, peeled and sliced
  • 4 slices of prosciutto
  • 2 lemons, juiced
  • 1/2 cup extra virgin olive oil
  • Fresh thyme
  • Salt and pepper, to taste

Combine spring greens, fresh burrata, peaches and prosciutto on a plate. For the dressing, slowly whisk the olive oil into the lemon juice and continue whisking until combined. Season with salt and pepper. Drizzle dressing over the salad and garnish with fresh thyme. Serves 4.

Peach Crostini

If you are looking for an easy-to-make appetizer, this salty and sweet combo is the perfect summertime snack.

  • 1 baguette, sliced
  • 4 ounces fresh burrata
  • 2 slices of prosciutto
  • 1 large peach, peeled and sliced
  • Fresh thyme
  • Extra virgin olive oil
  • Salt and pepper

Pre-heat the oven to 400 degrees. Slice baguette into 1/2 inch slices and coat with olive oil. Season lightly with salt & pepper and bake them for about 8 – 10 minutes until golden brown. Remove the baguette slices from the oven and layer with a peach slice and burrata. Drizzle a little olive oil over each crostini, season with a dash of freshly ground pepper and garnish with prosciutto and thyme. *If you made the salad recipe above, you can also use the lemon dressing for drizzling.

Cheers! ~ Crystal

Creekview Cabernet Braised Short Ribs

Cabernet Short Ribs

Whew! Looks like some time has passed since our last blog post! What can I say… December was a busy month with the holidays and all, not to mention the planning of my sister’s baby shower (pictures will be up soon!) So thanks for sticking around… 2014 has kicked off to be a fabulous year so far and we can’t wait to share our latest posts with you. First of which is this AMAZING Cabernet Braised Short Ribs over crispy polenta.

  • 8 beef chuck short ribs
  • 1/2 cup minced onions
  • 1 cup beef broth
  • 2 1/2 cups Creekview Vineyards Cabernet Sauvignon
  • 2 tablespoons tomato paste
  • 2 1/2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • Vegetable oil
  • Salt & pepper
  • Slow cooker for braising

Heat oil in a heavy skillet over high heat. Add the short ribs, season with salt and pepper and brown on all sides, about 3 minutes each side. Carefully place the caramelized short ribs in your slow cooker.

Add the minced onions to the skillet and cook on medium heat until they are soft and translucent (about 5 minutes). Add the tomato paste and mash the paste into the onions and continue cooking for about 3-4 minutes. Add the Cabernet, beef broth, brown sugar, salt, pepper and flour. Stir well. Bring the sauce to a boil and then simmer. Pour the sauce over the ribs in the slow cooker and cook for 5 1/2 – 6 hours on high. The meat should be falling off the bones!

Serve over creamy polenta or crispy polenta cakes and enjoy with a glass of Creekview Cabernet Sauvignon.

Cheers ~ Crystal


Wine Pairing

Creekview Vineyards Cabernet Sauvignon

I decided to open up a beautiful 2006 Creekview Vineyards Cabernet Sauvignon from the Santa Clara Valley. I’ve had this bottle for a few years now and thought tonight was the perfect time to crack it open, incorporate it in this dish and enjoy a glass. Aromas of dark cherry and plum with a hit of vanilla. Full bodied with flavors of licorice, cherry and cocoa and a smooth, soft finish. While there isn’t any 2006 left to get your hands on, the 2010 vintage is tasting amazing and available online or at the winery.