![[Sunday Supper] Italian sausage, kale & vegetable soup. Comforting & delicious! #healthy #paleo #veggie #italian #soup #food #cooking #nyc #eastvillage](http://24.media.tumblr.com/78cbea8752b5fbe009a2bbe4431b5371/tumblr_mjh1xigtUw1qesvhso1_500.jpg)
[Sunday Supper] Italian sausage, kale & vegetable soup. Comforting & delicious! #healthy #paleo #veggie #italian #soup #food #cooking #nyc #eastvillage
![[What’s for Brunch] @suppernyc veal polpetini w/ sautéed kale, sugo & a fried egg. #eastvillage #food #brunch #eggs #italian #nyc #instafoodie (at Supper)](http://24.media.tumblr.com/6c91e4d4aedadf4e5583961d15083e07/tumblr_midlegxMkF1qesvhso1_500.jpg)
![[HomeCookin’] seared salmon w/ roasted sweet potato, pumpkin & bacon risotto. Holy cow, this is good!
This would have to be one of / if not the best risotto I have ever made. The flavors were rich and smokey thanks to some good quality thick cut bacon and my secret ingredient of homemade pumpkin soup added another layer of sweet & creamy goodness.
[Pre-heat] oven to 375F and roast one large sweet potato - (diced and tossed with olive oil, salt & pepper & one crushed clove of garlic) for about 20 mins until fork tender.
[Saute] about 8 slices of thick cut, peppered bacon that’s roughly chopped in a dry pan. Let the bacon get to a crispy point and then scoop onto plate - reserving the bacon fat in pan.
Add 1 carrot & 1 stalk of celery, diced into very small pieces into the bacon fat.
Saute until soft. Add a clove of crushed garlic and a cup of sliced mushrooms and saute for another 2-3 mins.
Add 1.5 cups of Aborio Rice and saute the grains and toss with any residual oil/fat.
Once you can smell the rice becoming slightly fragrant, turn the heat to medium and add a cup of broth.
I used chicken stock but you can definitely use vegetable if you prefer.
[Stir] and fold the rice into the broth until the liquid evaporates. Continue to add the stock to the risotto and stir through until the rice is al dente. (About 20 mins)
I also added the juice of one lemon and my *secret* maybe not so secret ingredient - about 2/3 cup of homemade pumpkin/carrot soup.
**You could substitute with some butternut squash soup from the carton - but fresh is probably what made this SO GOOD. /
Stir through the roasted sweet potato.
[Serve] with a squeeze of lemon juice and fresh grated parmesan!
We served ours alongside some simple seared salmon, marinated with lemon & garlic.
ENJOY!](http://24.media.tumblr.com/tumblr_mdens0wl0C1qesvhso1_500.jpg)
[HomeCookin’] seared salmon w/ roasted sweet potato, pumpkin & bacon risotto. Holy cow, this is good!
This would have to be one of / if not the best risotto I have ever made. The flavors were rich and smokey thanks to some good quality thick cut bacon and my secret ingredient of homemade pumpkin soup added another layer of sweet & creamy goodness.
[Pre-heat] oven to 375F and roast one large sweet potato - (diced and tossed with olive oil, salt & pepper & one crushed clove of garlic) for about 20 mins until fork tender.
[Saute] about 8 slices of thick cut, peppered bacon that’s roughly chopped in a dry pan. Let the bacon get to a crispy point and then scoop onto plate - reserving the bacon fat in pan.
Add 1 carrot & 1 stalk of celery, diced into very small pieces into the bacon fat.
Saute until soft. Add a clove of crushed garlic and a cup of sliced mushrooms and saute for another 2-3 mins.
Add 1.5 cups of Aborio Rice and saute the grains and toss with any residual oil/fat.
Once you can smell the rice becoming slightly fragrant, turn the heat to medium and add a cup of broth.
I used chicken stock but you can definitely use vegetable if you prefer.
[Stir] and fold the rice into the broth until the liquid evaporates. Continue to add the stock to the risotto and stir through until the rice is al dente. (About 20 mins)
I also added the juice of one lemon and my *secret* maybe not so secret ingredient - about 2/3 cup of homemade pumpkin/carrot soup.
**You could substitute with some butternut squash soup from the carton - but fresh is probably what made this SO GOOD. /
Stir through the roasted sweet potato.
[Serve] with a squeeze of lemon juice and fresh grated parmesan!
We served ours alongside some simple seared salmon, marinated with lemon & garlic.
ENJOY!
HomeCookin: Cacio e Pepe with fennel, tomato and parsley salad.
Thank you Bon Appetit for the awesome recipe for Cacio e Pepe. I may have tweaked it a little here and there. But generally the recipe was SPOT ON.
Served with a simple Fennel, tomato and parsley salad, this was a deliciously simple Friday night meal….
Cacio E Pepe: Adapted from Bon Appetit
1 packet of Spaghetti, Bucatini, or we used Perciatelli
4 tbsp butter
1 tbsp extra virgin olive oil
1 cup grated pecorino
1/4 cup grated parmigiano
3/4 cup pasta water
2 tbsp fresh cracked pepper
Boil your pasta in salted water till almost al dente. Drain and reserve 3/4 cup pasta water.
In a saucepan melt 2 tablespoons of butter over medium heat. Swirl through a little EVOO.
Saute half the pepper for a min and then add the pasta water and simmer.
Stir through the pasta until coated in sauce. Add the remaining 2 tbsp of butter, and the pecorino.
Toss the pasta until the cheese melts through the sauce.
Add the rest of the pepper and the parmesan.
Serve immediately!
We served ours with a simple salad. Toss thin slices of fennel with halved cherry tomatoes, a bunch of chopped italian parsley, lemon zest, olive oil, salt a pepper. Toss through with a little squeeze of lemon juice.
Bon App!
