Maple and Ginger Baked Apples with Spice Whipped Cream

Do you  mind if I brag for a moment about my friends?  I promise it's not to make you feel bad or left out, but to let you know that a good group of friends can make a world of difference.

Since moving to Nashville, Cope and I have made some of the best friends we have ever had.  Not just one or two, but a group of people that we've all become super close with.  They've become our surrogate family in many ways; we share meals, weekends and holidays with them.  I've never had such a close-knit group of friends like this, and after years of fantasizing about having "Friends" of our own, my wish has finally come true ("I'll be there for you...").

These Nashville peeps of ours are a talented group as well.  Annoyingly talented.  And, not just in the musical sense.  We all share a love of the arts, and I suppose that's why we've all connected so well.  Each of them is following their heart in pursuing a dream all their own.  There is a fire amongst our friends that I've never witnessed before.  In large, they've all been an inspriation for me to follow my own dreams and I don't think I could have started this book without them.  Not to mention I have a full-on creative staff complete with a graphic designer, photographer, jewelry designer (more to come) and editor.

And there is no lack of encouragement, either.  I'm convinced it's this support system that keeps us all trying, failing, and getting closer to that dream everyday.

The reason I'm sharing this with you today is because I am feeling especially grateful for my friends.  Grateful to have such wonderful people in my life that are a positive force in every way.  And the only way I really know how to show a little gratitude is to whip up something yummy!

I had my first baked apple several weeks ago, and fell in love.  I've been thinking about them ever since, and trying to figure out a way to add in some of my favorite fall spices and textures.  After coring the apple, I stuffed it with a topping that I've used for the "Crunchy Caramel Apple Pie" but substituted the brown sugar with maple syrup, and added fresh ginger.  And of course, an inside-out apple pie isn't complete without something creamy to dip it in.  It's super easy to make, and a fun treat to serve your guests at a Pumpkin Carving Party, or any other fall festivity for that matter.  And it makes your house smell extra dreamy.

Maple and Ginger Baked Apples with Spice Whipped Cream

ingredients:

4 rome or gala apples
1/4 cup (1/2 stick) butter, plus 2 tablespoons
1/4 cup plus 2 tablespoons maple syrup
1/2 teaspoon grated ginger
1/2 cup flour
1/2 cup quick rolling oats
4 cinnamon sticks
1 cup whipping cream
1/8 teaspoon ground cinnamon
2 tablespoons plus 1 teaspoon confectioners' sugar

instructions:

Heat oven to 450 degrees.  Core apple with melon baller.  Peel about 1 inch of skin from tops of apples; cut a sliver off bottom so apples can stand.  Place in 9-inch glass pie plate.

In a bowl, mix together flour, oats and grated ginger.  Pour in 1/2 cup maple syrup and stir.  Using a pastry blender, cut in butter until combined.

Scoop mixture into each apple and round off top.  Insert cinnamon stick into each one.  Place remaining 2 tablespoons butter and 2 tablespoons maple syrup in pie plate.

Bake apples for about 35 minutes, basting occasionally with pan juices.  Pierce apple with fork and when tender, remove from oven.  Watch carefully as oven temps vary.

Spice Whipped Cream:

In a chilled metal bowl, whip cold cream just until soft peaks form.  Add confectioners' sugar and 1/8 teaspoon cinnamon and whip until soft peaks return.  Serve alongside baked apples and drizzle with warm pan juices.

What are you thankful for today?

Pasta Fagioli

I swear the only thing keeping me from being 500 pounds is my dog.  Since getting her a year ago this week, I've grown to love our (twice) daily walks together.  Every morning at 6:30, she jumps on the bed (if she's not snuggled between Copeland and I) and literally taps me with her paw ("wake up, lazy ass"), being gentler on some mornings, like when we've been up late with friends.  Oh wait, that's me wishing she were a little kinder on those mornings.

I can already smell the coffee brewing, and as I shuffle to the kitchen, Ava begins her preparation for her morning exercise.  A little "downward facing dog" really helps to get the blood flowing I'm told.  Despite my moaning and groaning, this is my favorite part of the day.  With her head cocked to one side, she waits patiently as I get ready...that is, until she sees the chapstick go on, which of course indicates that shoes come next, then leash...Wahoo!!  After her full-body-wiggle into her collar and leash, we're off!

"They" say that nature hikes makes you smarter, by the way.  Apparently, it improves memory, or something to that effect.  I'm not sure if this is true or not, but I will say, I'm happier because of them.  I know I'll make an excellent old lady one day because nothing warms my heart more than these peaceful moments of reflection.

My mind usually wanders to food: "What should I make for breakfast?" (Hmm...pumpkin-spiced oatmeal with dried cranberries and pecans, drizzled with maple syrup.  Yes please!), or "Is it wrong to make myself a pumpkin pie?"  What I love most about my morning walks is that I usually get a moment of clarity, albeit brief.  Since the turn of the seasons, I've been struggling with the fall and winter recipes in my book.  Don't ask me how I haven't been inspired with such a variety of yummy food available.  I don't get the whole "block" thing, but I've had it for weeks.  Not ideal when you're trying to write a book.

So, in this moment of clarity, it becomes apparent that I need to try something:  Gram's pasta fagioli (fa-ZOOL - as it's known in my house) would be SO yummy with butternut squash as the base instead of tomatoes.  Substitute the basil with sage, sprinkle with pancetta, and bingo!  Inspiration is back at my door, and one can only hope she'll stay for a while.

The original recipe follows below, with my changes in parenthesis, which I  must say, is an unexpected delight!  I loved the warmth and spice of the butternut squash with the creamy white beans.  And the smoky pancetta kicks it up a notch.  Yum!  If you're not feeling adventurous, the OG Pasta Fagioli is warm and hearty!  Perfect before an evening stroll.

Happy Friday!

Pasta Fagioli

ingredients:
3 cans of cannellini beans
1 pound elbow or shell pasta (I use brown rice or whole wheat)
8 cups organic chicken stock
1 jar of tomato sauce (or 2 cups pureed butternut squash)
1/2 onion, chopped
1 teaspoon dried oregano
3 large cloves garlic, minced
Extra virgin olive oil
1/8 cup fresh basil (or sage), finely chopped
1/8 cup fresh parsley, finely chopped
Sea salt
*(optional) 4 ounces cubed Pancetta

instructions:

Puree 2 cans of beans in blender or food processor.  While running, add about 1 tablespoon olive oil to create a smooth consistency.  Drain the third can of beans in colander.  Set aside.

Pour about 3 seconds worth of olive oil (or 2 tablespoons) into large pot.  Turn heat to a medium setting and when oil is hot, add cubed pancetta, cooking until slightly browned.  Add chopped onions and garlic and saute until translucent.  Stir in chicken stock and turn up heat.  Add all beans, butternut squash (or tomato sauce), oregano and fresh herbs.  Salt to taste.  Whisk gently for several minutes to create a smooth and creamy consistency.  Bring to a boil; reduce heat and simmer for 30 minutes to bring flavors together.

In a separate pot, bring salted water to a boil; add pasta and cook al dente (usually 8-9 minutes for brown rice/whole wheat pasta).  Drain, and add to simmering soup.

Remove from heat and serve with lots of fresh parmesan cheese and a sprinkle of  fresh parsley.

Joie de Vivre

Last Saturday, the mister and I attended a sunset dinner in a "baby" orchard just outside of Nashville.  Delvin Farms and the talented Chef Michael Martin from Whole Foods graciously hosted the event to help support the local chapter of Slow Food. The evening was absolute perfection.

We arrived at the orchard as the sun began to set and were promptly greeted with a fizzy grapefruit aperitif designed to stimulate the appetite.

The air was filled with spicy and familiar smells that swirled from the chef's tent.  We both agreed it reminded us of our time spent in Siena.  Immediately we were starving.

The atmosphere was rustic, yet elegant...my favorite style.  We got to know our neighbors and learned a little more about the Slow Food Movement, which is doing amazing things to help our local farmers recover from the floods that devastated Nashville last May.

And the food...HELLO.  I don't know how to describe it without getting all poetic, and food-obsessed-sounding.  Let's just say it was magnificent.  Simple, unadulterated, and exactly how food should taste.  All-of-the-time.

And this is what life is about, right?  Sure, the cost of the dinner was the equivalent of a sweet-ass pair of new boots, but it resonated much deeper than any item of purchase ever could.   With some serious foodie inspiration and delicious wine combos, we mingled with the friendly folks that pour their hearts and souls into the food that we eat.  It's that whole time-and-place-appreciation thing. Talk about good mojo!

Sunset Dinner in the Orchard

photo courtesy coco+kelley

To say that I'm ecstatic (and nearly whimpering with joy) is an understatement.  This Saturday, the Hubs and I will be attending a benefit that supports our local chapter of the Slow Food Movement.  Alongside 53 other guests, C and I will enjoy a sunset dinner in the orchard at Delvin Farms, who will be hosting with world renowned Chef Michael Martin.  The Fall inspired menu will feature wine pairings with locally grown ingredients including those from Hatcher Dairy Farm and McDonald Free Range Chicken Farm.  Few things top any one of these on it's own (an orchard in the fall, local food + wine, an elegant evening with the hubby...) but when married into an entire evening (gasp), words fail me.

Here's a peek of the menu...just to make you jealous... I mean, inspired:

Arugula Salad with Shallots, Sourdough Croutons and Shaved Parmesan
smothered in Warm Shiitake Vinaigrette

Balsamic Glazed Butternut Squash with Toasted Hazelnuts

Slow Roasted Eggplant and Bell Pepper Caponata with Fresh Basil

Braised Fall Greens with Apple-wood Smoked Bacon, Caramelized Onions
and Crushed Red Pepper

Grilled Rosemary and Garlic Chicken

Basque Almond Cake with Roasted Apples and Honey
and Fresh Whipped Cream

I may very well need to be rolled out of the orchard and straight into bed!  I'll be sure to capture lots of photos from the evening and of course, a full report of the sure-to-be delectable menu.

Have a fabulous and inspired weekend!

Butternut Squash Risotto

Sighh.  I've waited so patiently for my dear friend, Autumn to arrive.  I know it's clichè to write about, but Fall is arguably the best season.  Oh, I love them all, but there's something about the anticipation of it's arrival that makes me crazy for change.

Traditions mean the world to me, and without argument, there are a “few” requirements to properly welcome Fall.  It’s undoubtedly necessary to update the old wardrobe, clean out the closets, dig out the scarves, lust for new home decor and rummage through recipes old and new.

I just love how a little update here and there can change your perspective and give-way to much needed inspiration.

And while my husband complains that I've wished summer away with my Fall agenda, I would debate that it's not just me; the trees know it's coming too.   Hardly a day will pass without the Maple trees making subtle updates of their own.  I love that.  As if it's my religion, I wake every morning to open the blinds, sip my coffee and take note of the "sprucing" up that's happening outside.

I’ve never made risotto, but I've eaten plenty.  I’ve also never fully appreciated the effort that's involved in making it; the adding…the stirring…the waiting.  Since August, I've been fantasizing about a pumpkin risotto.  I must tell you, I thought I was exceptionally clever to dream up such a lovely combination of sweet and savory…but as it turns out, that "damn Martha" beat me to it.  In any case, I decided that my first attempt at risotto would include some assistance from Ms. Stewart with a few adaptations of my own.

Most people eat risotto as a side dish, but I love a brimming bowl full of comfort all on it's own.  And despite my inner vegetarian, I secretly envision crispy pancetta crumbled over this slightly sweet and incredibly creamy dish.

Butternut Squash Risotto

ingredients:
1/2 butternut squash (about 1 1/2 pounds)
2 tablespoons butter
2 cloves garlic
1/2 onion
sea salt and fresh pepper
1 cup arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) organic chicken stock, plus 1/2 cup water
1/2 cup parmesan cheese
small handful of fresh sage

Prepare butternut squash:  remove seeds and membranes; discard.  Remove outer skin with vegetable peeler.  If this proves difficult, microwave squash for 3 minutes to soften. Slice lengthwise, then chop into 1/2 inch cubes.  Chop onions and mince garlic.

Start risotto:  Heat butter in bottom-heavy pan over moderately-low heat.  Add squash, onions and garlic;  stir frequently while cooking, about 6-8 minutes, or until squash is slightly softened and onions are translucent.

Prepare stock:  Mix chicken stock and water; heat in saucepan.  Set aside.

Finish risotto:  When squash has slightly softened and onions are translucent, add rice and stir to coat.  Slowly stir in wine until evaporated, about 2 minutes.  Begin by adding 1/2 cup heated chicken stock, stirring frequently, until nearly all liquid has been absorbed.  Add another 1/2 cup, repeating the previous steps until the stock is gone, taking about 35-40 minutes.  Stir constantly, ensuring risotto doesn't stick to pan.

Mix in parmesan and freshly chopped sage.  Serve immediately.

The Last of Summer

Happy Hump Day, and better yet, Happy First Day of September!

While Claudia and I have been busily capturing the last bits of Summer (and squeezing the last of the strawberries and rhubarb from the supermarket shelves) suddenly fall seems to be around the corner.  I can feel a crispness in the air and have seen the first of the rebellious leaves falling from their branches.  While it's gone by quickly, I've had my share of all things summer and have begun to anticipate the fall (think sweaters and jeans!).

Summer isn't officially over, in my book anyways (witty as I may try to be), until we've had our last BBQ of the year.  Until then, I have one more chance to relish in the heat, the lake and alfresco dining.

Have a fabulous Labor Day weekend!

For more of Claudia's inspiring photography, visit her blog or her website!

You're an Oinker, I'm an Oinker

This past weekend, Claudia Kay and I spent the entire Saturday cooking and shooting photos for the spring section of my book.  We had SO much fun!  We started our day at the farmer's market where we first met little Oinker and then headed home to begin our very first photoshoot.

As I madly cooked, Claudia set up her props in our backyard and took photos all day.  I would occasionally glance outside to see her standing on a ladder, or crouched over the grass catching the perfect shot.  We fed off of each other's creative energy all day and by sundown, we were exhausted but thrilled. Everything went off without a hitch, and we couldn't have felt more accomplished!  We finished off our night with our husbands, a feast fit for Queens and two bottles of wine.  We woke up with bellyaches and each earned the namesake of our sweet little Oinker.

Writing this book has been one of the most challenging things I've ever done, but also one of the most gratifying.  It felt so good to have something to show for the last 6 months of my hard work, and I'm even more excited now for the next photoshoot.  My newfound love is helping Claudia make everything look beautiful for the photos.  Thank you Claudia for such a fun day!

Take a peak at Claudia's amazing photography on her blog or website.  She also has an Etsy store where she sells her prints custom framed with beautiful mattes and cards that make excellent gifts!

italian tomato salad

Living on the opposite side of the country from my family has been a difficult thing for me to get used to.  I miss the days of popping in at my sister's unexpectedly for coffee (although I'm sure my brother-in-law appreciates the space) and having supper with the family every Sunday night.  Cooking has been a way to reconnect with my family from 2200 miles away, and always makes me feel closer to them, like I'm not missing out on everything.  It helps too, that every conversation, whether with my dad, brothers, sisters or mom, usually winds up being about food; what new recipe we've discovered, and the old ones we love to revisit.

This tomato salad is the essence of summer to me.  It transcends time and brings me back to my grandma's kitchen as a little girl with her cooking away in her dirty little apron, and grandpa bringing fresh vegetables in from the garden.  The smell of basil and garlic gets me every time.

ingredients:

5-6 ripened organic tomatoes (I promise, they taste so much better), chopped into bite size pieces

1/2 red onion, thinly sliced

2 cloves garlic, minced

3-4 basil leaves, shredded or chopped

Sea salt, to taste

2-3 tablespoons extra virgin olive oil

*optional -1 small hot pepper, thinly sliced

Instructions:

Place all ingredients in bowl.  Add salt and drizzle with olive oil.  Mix until a juicy consistency has been reached.

Can be served at room temperature or chilled.  I only insist that you eat this salad with a loaf (not the entire thing, like me) of really fresh bread.  Today I used pane bello, a dense, rustic italian bread that could withstand the inevitable sogginess.

melone e vino

My Italian Grandfather used to eat his fruit soaked in wine after dinner and today, with a heat index of 107 degrees, his famous dessert was all I could think about.  I have a cantaloupe that's waited it's lifespan to be devoured alongside my two buck Chuck.  Of course, I've added some other frilly ingredients for good measure.

ingredients:

2 peaches

1 cantaloupe

rind of 1 lemon

1/3 cup honey

1 1/4 cups pinot grigio

handful of fresh thyme

instructions:

Bring wine to a boil in small saucepan; add honey and lemon rind.  Simmer for 2 minutes and remove from heat.  Place thyme sprigs in french press and cover with simple syrup.  Infuse for at least 30 minutes, or up to 2 hours.  Discard thyme after use.

Slice melon and peaches into bite size pieces.  Place in large mason jar or other serving dish.  Pour thyme infused wine mixture over fruit and chill.  Garnish with thyme leaves before serving.  Brilliant!

If you eat it for breakfast, lunch and dinner I promise not to judge.

Two Years and a Day Later

Yesterday was my two year wedding anniversary.  So much has happened in the last two years... backpacking Europe, moving across the country, a new highly anticipated member of the family (our dog, Ava Perry), this cookbook in the works and new jobs.  Quite possibly the best two years of my life so far.

I have so many amazing memories of our wedding day and besides marrying my best friend, who just so happens to be the sweetest, most thoughtful and honestly, funniest man alive (have you thrown up a little in your mouth yet?), the day was made even more unforgettable by our dear friends and family.

And because loved ones are the cornerstone of my book (alongside food, of course), I thought it might be fun to share a snippet of our big day which seems so very long ago.  Ironically enough, every time I hear that Johnny Cash train beat (Cash'd Out played our reception) and smell sweet barbecue in the air (yes, we served ribs at our wedding), I get nostalgic for our last summer in San Diego and would do anything to teleport back and experience it all over again.

Cheers to the celebration of love!

Las Paletas Inspired Lemon Basil Popsicles

My biggest regret over the last year (bold statement I realize) is that I've missed out on countless excursions to a little slice of frozen heaven here in Nashville.  You see, my husband and I moved here a little over a year ago, and since arriving in the south we've been cornered several times by emphatic patrons of a local popsicle shop named Las Paletas.  Personally, I'm more of a “fro-yo” girl, so the whole popsicle phenomenon that made otherwise-normal people into stick-carrying apostles of frozen ice and cream, had not really spiked my curiosity…that’s until someone took a popsicle out of their mouth long enough to explain the flavor they had just purchased…"Chocolate-Wasabi."

Popsicles are usually too sugary and contain neon colors that frighten me, and it’s not that I need my frozen treats to be sophisticated, but how good can frozen juice on a stick be?  Las Paletas is located in the super cute, up and coming neighborhood of 12 South, tucked between Burger Up (a new sit-down that serves grass-fed beef, lamb and quinoa black bean burgers) and the GreenLight Market and Deli (an exact replica of my future dream business) that offers local organic produce and specialty items from local artisans.  If my husband finds me missing one day, he should probably start looking (he better start looking) in 12 South, because I've probably moved into the building that houses my 3 favorite new eateries.

Las Paletas serves only popsicles…but what they do, they do very well.  They have cream and fruit based selections that change on a daily basis depending on what's in season (probably my favorite part!) and the flavor combos are brilliant...Mango-Chili Pepper, Blackberry-Lime, Tamarind with Chili, Hot Chocolate with Peppers, Hibiscus, Strawberry-Coconut and my personal favorite, Basil!  Well, it was Basil until I tasted Rose Petal this week.  Yes, Rose Petal.  AND, the owners told us that come fall, they carry Pumpkin and Sweet Potato Paletas.  I'm a sucker for anything that is reminiscent of a season, so I guess it’s fairly obvious what my current obsession is...

It's in these moments of pure joy that I find inspiration.  I've been insisting on eating popsicles every night, and recently attempted my own healthier version of a Basil Paleta.  I used a killer popsicle mold made by Zoku that is perfect for instant gratification.  You simply freeze the Zoku mold for 24 hours, pour in your desired liquid and the popsicles will be frozen and ready to eat in 7 minutes flat.  Nothing short of perfection for a hot summer evening!

Lemon Basil Paletas

makes about 6 popsicles

1/3 cup agave nectar

Juice of 1/2 lemon

1/2 cup water

3/4 cup plain yogurt (whole fat retains all the good cultures and enzymes)

1/2 cup packed fresh basil leaves

In a small sauce pan, combine agave, water and lemon juice over medium heat.  Bring to a boil and reduce heat, simmering for 5 minutes.  Remove from pan and let cool, about 20 minutes.

In a blender, combine yogurt, basil, simple syrup and blend until smooth.  Taste and add milk if too sweet.  Pour into popsicle molds and freeze until ready.  Enjoy!

P.S...please beware of chopped basil getting completely stuck in your chompers...it's a horrifying sight, and slightly embarrassing if you run into friends without realizing your smile has turned dark green.

CSA Boxes: Not just for Hippies

CSA shares, also referred to as “Hippie Boxes” by my loving husband, are exactly that…big ol’ boxes of organic fruits & veggies, harvested fresh by your local farmer and delivered to you that same morning. The idea is simple: support your local farmer by purchasing fresh, organic and seasonal veggies straight from the field; sharing in the risks (bad weather & insects) and rewards (boxes overflowing with veggies that taste way better than those available at the grocery store), all while you relish in the fact that you’re being health conscious, environmentally responsible and actually supporting your local community.

The Facts:

So, what’s “in it” for you?  Obviously the cost of joining a CSA can vary based on your location, but here in Nashville, a half share CSA membership from the farm of your choice will cost about $400 (which I think is a perfect amount for 2 people).  That breaks-down to about $27 for a half bushel (pictured below) of incredibly fresh organic vegetables delivered every two weeks throughout the season (typically late spring through early fall).  I realize $400 is a scary number at first, but trust me; the benefits of eating and cooking with nutritious, farm-fresh veggies will far out weigh the cost.

The Catch:

You get what you get.  You don’t get to choose what’s in your box, so when the strawberry fields quit producing huge red delicious berries, there are simply no more strawberries in your CSA box until next year.  Another catch is that some veggies seem to never stop producing…like say, kale.  Oh, kale.  You may or may not get really sick of kale. And that may or may not be because it tends to fill a portion of your box. Every. Single. Week.

The Downside:

You're committed. Bad weather can destroy crops and once you’ve joined a CSA, there are no refunds. For example, I felt confident that during our first year as a member of the Delvin Farms CSA, there was no way our farm would suffer a catastrophic event, because frankly, that kind of stuff doesn’t happen…right?  Enter Nashville’s 1,000-year flood. Just weeks after the first seedlings were planted, Nashville suffered a devastating flood that not only destroyed thousands of homes, swept away cars and buried entire schools; but also significantly damaged the crops at our beloved new farm.  Now, I have a confession.  My initial thought was, “Well, I guess we’ll get our money back.”  Then my conscience kicked in and I remembered that the Isaacson household made a commitment.  We wanted a real connection to our community and our food, and floods (whether we realized it or not) are part of the deal.  Luckily, Delvin Farms had seedlings saved in a greenhouse for this exact reason and they hardly missed a beat!  After a couple weeks of apparently invincible flood-resistant kale, we began to receive hippie boxes overflowing with veggies.

The Benefits:

The sweet life. Preserve the taste, complexity and (dare I say) sensuality of food, all while supporting your local community and getting back to the basics of life.  And if committing to a CSA seems too much, too expensive or you just don’t quite understand the point; I implore you to start small and spend a Saturday morning exploring your local Farmer’s Market.  I promise you’ll feel inspired in some way and maybe, just maybe, after trying a fresh-squeezed basil lemonade, grabbing a shitake mushroom log (who knew you could grow them yourself?) and shaking hands with the kind folks that actually nurture and harvest your food…you may just be inspired to walk away with a half-bushel of your very own hippie box.

If you’re interested in finding CSA shares in your community, go to LocalHarvest.org.  It’s a great resource on local artisans, farmer’s markets and specialty items in your area.

If you’re interested in learning more about Delvin Farms (our amazing CSA here in Nashville), visit them at DelvinFarms.com or on Facebook HERE.

I'm off to the farmer's market...have a beautiful weekend! x

Aglio e Olio

Aglio e Olio is a huge inspiration for my cookbook.  It’s an old Italian recipe that remains a Ruffo household staple on Sunday nights (Sunday nights are always pasta nights and Ruffo is my Family’s name).

Aglio e Olio is a modest dish based on the fusion of the two primary ingredients that make up its name, Garlic (Aglio) and Olive Oil (Olio).  It’s the ultimate comfort food, and while I wouldn’t necessarily put this one in the summer category of recipes, my favorite version (featured below) is churched-up with seasonal summer veggies, sauteed of course, in garlic and olive oil.  This week I was inspired by what arrived in my CSA box: zucchini, summer squash and gorgeous heirloom tomatoes (the best I’ve ever had by the way!).  The simplicity of this dish is the best part…it doesn’t pretend to be anything it’s not…

This understated recipe is sure to win major points among friends, boyfriends, girlfriends and the like (I wouldn’t recommend this for a first date though…the garlic breath is a little intense).  Keep in mind, measurements are approximate and it may take some trial and error.  The first few times I made it on my own I was frustrated that it tasted nothing like my Gram’s, but keep in mind, even the worst Aglio e Olio can handily beat a box of Mac & Cheese.  Taste test along the way and don’t be afraid to add more salt as it helps to enhance your prized ingredients.  And just wait until you eat the leftovers the next day…

A-MAZING!

Ingredients:

1 pound vermicelli or linguine

8  cloves of garlic, minced (this makes for a strong dish, so do less if you’re afraid)

*1 pint of cherry tomatoes, cut in half, seasoned with salt n’ peppa and set aside (*or whatever is fresh and in season )

1/4 cup freshly chopped basil (about a handful)

1/4 cup freshly chopped parsley

1/2 cup extra virgin olive oil

1 tbsp dried basil or Italian seasonings

Red pepper flakes (lots if you like it hot!)

Sea Salt

Freshly ground black pepper

3/4 cup reserved pasta water or chicken stock

Parmigiano Reggiano

Instructions:

Bring pot of cold water to a boil; add pasta and lots of salt.  Cook al dente, typically 7 minutes; drain.  Reserve 3/4 cup pasta water.

While pasta is cooking, quickly saute garlic in olive oil.  Add dried basil, salt and pepper, and red pepper flakes.  Remove from heat if necessary to prevent the garlic from burning.

Two minutes before pasta is finished cooking, add chopped tomatoes or other veggies, fresh parsley and basil to garlic and olive oil.  Add about 1/2 cup of reserved pasta water.  Pour garlic and olive oil mixture over pasta, adding more reserved pasta water if dried out, being careful not to add too much as this can water down the flavors.

Top with freshly grated Parmigiano Reggiano, red pepper flakes and salt and pepper if necessary.

Mangia!!

Mas Tacos Y'all

Last night I intended to make, photograph and post to the blog an Italian dish called Aglio e Olio (pronounced "ally-E-o"-"eh"-"olly-Oh").  It’s a simple to make, fresh and inexpensive common Italian dish and the perfect “first” recipe to share on The Local Olive.  Aglio e Olio is an Isaacson household staple and encompasses everything that inspired me to pursue my dream of creating a cookbook.  I can hardly wait to share it with you!  But alas, life happens…

I won’t lie to you, I was mentally prepared to make Aglio e Olio last night.  I was prepped and ready to begin cooking when my husband (another suspect character I’ve yet to introduce) suggested we attend the Thursday evening Supper & Song at Imogene + Willie citing my New Year's resolution #3, “Be More Spontaneous.”

In this scenario I had the perfect excuse: I have a previous commitment, The Local Olive requires my attention.  But then came the real firepower, “…Mas Tacos will be serving.”  Ugh, deal breaker.

So I made the rather-difficult decision to prove my man wrong and trade pasta for tacos...and while Aglio e Olio is the cornerstone of my new project, surely it can wait for another day.  So as a substitute, here is a quick peak at one of my favorite Nashville pastimes.

The thing about…

Supper & Song at Imogene + Willie:

It’s a free soiree (hang) that happens every Thursday evening in the front yard of the Nashville-based artisan clothing store Imogene + Willie, located in the “12 South” neighborhood of Nashville.  Every week features a musician (on this occasion, Madi Diaz) and food (Mas Tacos).  We love it…it’s a very Southern way to tease the coming weekend.

Mas Tacos:

Is a Taco Shop in an old Winnebago owned and operated by the self-proclaimed "Taco Lady" that Tweets her location everyday and serves items like soft corn tortilla fish tacos, cast-iron chicken, spicy dill yogurt, watermelon agua fresca, quinoa, fried avocado, Cokes imported from Mexico (real azucar), chorizo & cactus.  Mas Tacos is at times difficult to locate, always mouthwateringly delicious and truly a unique Nashville experience.  I’d invite you to join me there tomorrow, but I’m not sure where the Winnebago will be parked just yet... follow her on Twitter for details!

Imogene + Willie:

I+W is more then a shop, it’s an inspiring experience…the type of place that leaves you more fired up about life than the one of a kind, perfectly-fitting jeans you just purchased.  But honestly, I can’t do this shop justice and Gweneth Paltrow already said it best on her amazing blog GOOP, “I found one of the coolest stores I have ever been to, Imogene + Wille; read below - but wow, it's something special…” (click to read more at GOOP)

And if even Gweneth can’t convince you, surely the video on the I+W homepage will!

Madi Diaz:

A successful Nashville-based singer-songwriter with sweet vocals and a 70’s vibe, fresh off a performance at this year’s Bonnaroo Festival and a national tour opening for Landon Pigg.   Nashville’s music scene never ceases to amaze…

x - Spontaneous Amy

A Whole Box of Dirty Vegetables

It's officially summer and my CSA box was absolutely brimming with vegetables! This week’s box (straight from the fields of Delvin Farms) included summer squash, green beans, kale, cucumbers, berries and so much more! Truly more than a girl knows what to do with in a week…so I decided to preserve some for winter and use the rest to inspire some local and seasonal recipes.

I spent all morning yesterday blanching, draining, vacuuming, sealing and repeating (my Foodsaver has finally redeemed its high price tag!).  And as Ava Perry sat at my feet munching scraps (some fell, some may have been "dropped");  I felt so incredibly connected to time and place.  Maybe it was the smell of fresh veggies in my kitchen or possibly the sweet sound of Stevie Nicks blasting from our record player in the next room over...but I began to feel nostalgic for the summers I spent with my sister, barefoot and rockin' out to the Mac as we meandered down to the lake in our hometown of Lake Wildwood, CA.  Leave it up to me to feel inspired by food (covered in dirt from the farm nonetheless), but today I'm more thankful for fresh-delicious food than I have ever been before.

I also just realized that I have yet to introduce some of the cast of characters in my new adventure!  Who is this CSA? Ava Perry? The Mac? Well, stay tuned…for all shall soon be revealed.

Cheers!  x

The Local Olive

Hello world!  It's very nice to meet you.

"Another blogger?"  In short, "Yes,  I've decided to join the ranks."  I've been working on my  first cookbook for several months and I'm excited to finally share my journey with you...

Now, most of the recipes are not mine...they are however a sampling of my Gram’s cooking expertise.  You see, Gram's cooking can be blamed for countless broken pant-buttons, licked-clean dishes and more boisterous conversations (some might consider it yelling, but that's up for debate) than I care to relive.  Essentially, documenting Gram's cooking is as much about capturing the essence of Italian livelihood, as it is about her unforgettable meals.

And now a personal disclaimer:  I'm not an authority of any kind  (except enjoying my Grandmother’s food). Gram has preserved the legacy of her Italian predecessors through her amazing meals and I’ve been inspired to share them with the world.  The purpose of my blog, the Local Olive, is to document my journey and share with you some tools for getting "back to the basics" and eating the way our Grandmother’s did by living off the land and eating local-seasonal foods.  I’m confident that if we refocus our attention back to eating fresh and healthy local food, “the good life” will inevitably follow suit.  And hopefully, we may also become inspired by the simpler things in life…like celebrating the seasons, traditions and the ones we love (dogs included).

Cheers!  x