Hi, my name is Melissa and I am a cookbookaholic. Currently I have over 100 and I have read every single one of them cover to cover. I do have a few requirements for cookbooks, I will not buy just anyone. They must be hardcover, have beautiful pictures, and yummy recipes of course!
The one cookbook god or goddess that always falls in line with my requirements is Mrs. Ina Garten, AKA the The Barefoot Contessa and my Fridays Favorite.
Currently she has 6 cookbooks along with a monthly column in House Beautiful and a TV show on Food Network. If you have to choose just one book to start out with I am going to suggest Barefoot Contessa At Home, by far my favorite one, and every recipe has been tried and tested, all of which got a great review from my critics (Rob & the boys).
Here is one of my favorite recipes from that particular cookbook & Food Network,
Lemon Fusili w/ Arugula.
Ingredients
- 1 tablespoon good olive oil
- 1 tablespoon minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli
- 1 pound dried fusilli pasta
- 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes, halved
Directions
Heat the olive oil in a medium suacepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then over lower heat and simmer for 15 to 20 minutes, until it starts to thicken. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm.
Drain the broccoli and run under water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Drain the broccoli and run under water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Hope your weekend is a great one!!! Mel xoxo
