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Sourdough Toast with Mascarpone, Blackberry Jam and Basil RecipePINIt’s 8:43am and I’m sitting at the dining room table with a warm cup of Earl Grey tea. Up until a month ago I have been obsessed with the very British PG Tips black tea. But suddenly I am converted. I have been having the Earl Grey tea with a smidge of honey and a splash of milk and finding that it’s the perfect way to start my days lately. Right now Gigi is watching a show on PBS and I’m preparing to dive into the pile of work I have neglected over the last few weeks. G and I got pretty sick and somehow I lost ten days this month. Even though time is flying by I find that I am more grateful than ever for my little family. We spent the whole weekend relaxing together, cleaning the garage, tidying Gigi’s room and packing away her summer clothes into boxes. We are looking forward to a few nice, quiet weeks at home.

I whipped up this little breakfast the other day and am in love. I’m not a big breakfast person, I maybe have a couple bites of yogurt, a piece of toast, or a little granola, so this light airy toast is perfect for me.

SOURDOUGH TOAST WITH MASCARPONE, BLACKBERY JAM AND BASIL

Ingredients.
sourdough bread, sliced
mascarpone cheese
blackberry jam
basil, sliced into thin ribbons

Directions.
Pop the slices of bread into the toaster. When they are golden remove them and let them cool for a minute or two. Smear with a bit of the mascarpone cheese, jam and sprinkle with the strips of basil.

PRINTABLE RECIPE.
SOURDOUGH TOAST WITH MASCARPONE, BLACKBERRY JAM AND BASIL

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CLAMS WITH LINGUINI, WHITE WINE, LEMON, AND THYMEPIN

Everything feels so still right now. I am enjoying the solitude right now and the idea of curling up on the couch and escaping into a good book has me held hostage. The dark clouds and showers are perfect. My favorite things about fall are: Gigi wearing Babylegs with every outfit, spending way too much time in my sweatpants, baking cookies and cakes and muffins and breads, bright orange pumpkins on my dining table, watching favorite movies like The Apartment and Julie and Julia over and over again while eating all the Halloween candy… What are you favorite things about this season?

This time of year I love a rich pasta dish but I tend to get stuck on red and cream sauces. With fresh herbs like thyme still growing strong and shellfish available at the market, I decided to indulge in a different kind of pasta dish. Clams with Spaghetti cooked with shallots and white wine, fresh thyme and lemon zest. It’s still rich and indulgent but it is equally light and fun. Don’t forget to pick up a great bread to soak up all the wonderful sauce!

CLAMS WITH LINGUINI, WHITE WINE, LEMON, AND THYME

Ingredients.
1 Tbs. extra virgin olive oil
2 Tbs. butter, plus 1 Tbs. for finishing the dish
2 1/2 lbs. clams (scrubbed and cleaned)
1 large shallot, minced
3 cloves garlic, minced
3/4 cup pinot grigio
5 sprigs fresh thyme
1/2 lb. linguini pasta
zest of one lemon
kosher salt
freshly ground black pepper

Directions.
Bring a large pot of salted water to a boil.

Melt the olive oil and 2 tablespoons of butter in a large pot (that has a tight fitting lid) over medium high heat. Add the shallot and sauté until soft, about 3 minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute. Season with a large pinch of salt and pepper.

Put the linguini in the large pot of boiling water. At the same time add the wine and clams to the large pot with the oil, butter, thyme and shallots. Put the tight fitting lid on the pot with the clams and steam for approximately 6 minutes or until all the clams have opened. Gently remove the clams from the pot with a slotted spoon and set on a large serving dish, discard any clams that have didn’t open.

Let the sauce continue to simmer and reduce while the pasta finishes cooking. 

When the pasta has finished cooking transfer 3 tablespoons of the pasta water to the sauce. Drain the pasta and dump it onto the serving platter with the clams.

Whisk in the remaining 1 tablespoon of butter to the sauce and pour it over the pasta and clams. Gently toss to combine and coat the pasta and clams with the sauce. Finish the dish with the zest of one lemon. Serve immediately.

PRINTABLE RECIPE.
CLAMS WITH LINGUINI

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TUNA NOODLE CASSEROLEPIN

I know what you’re thinking… tuna noodle casserole sounds so old fashioned. But, I promise, this recipe is not your can-of-soup version. This is an amped up, gourmet, version with a creamy béchamel base. It’s the ultimate comfort food in our house and we often make it for a friend or family in need. It’s easy to double and pop in the freezer too.   You can also substitute the tuna for roasted chicken breasts when pregnant. (I buy bone in, skin on breasts, roast them at 375˚F for about 40 minutes/until the internal temp is 170˚, allow to cool, discard the skin and bone, dice up the chicken and toss it in).

TUNA NOODLE CASSEROLE

Ingredients.
1 onion, chopped
3-4 stalks celery, sliced
1/2 cup parmesan cheese, grated or shredded
5 cups of pasta
3 cups cheddar cheese, grated
2 cloves garlic, minced
2 cans chunk light tuna, drained (lower in mercury than albacore)
1/4 cup Italian bread crumbs
2 cups low fat milk
1/2 stick butter
3 Tablespoons flour
1 Tablespoon extra virgin olive oil
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4-1/2 teaspoon red pepper flakes (depending on how much heat you like)
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon dried parsley
pinch of nutmeg

Directions.
Bring a large pot of salted water to a boil and cook the pasta until just al dente (usually less than the amount of time recommended on the package). Drain the pasta and return it to the large pot.

Meanwhile, heat up the olive oil in a pan over medium heat and saute the onion (with the bay leaf) until the onion is soft and just beginning to brown, then add in the celery and garlic and cook for 1-2 minutes.  Discard the bay leaf.  Add the onions, celery, garlic and tuna to the pasta and toss it all together gently.

Preheat the oven to 375 degrees.

In a small saucepan melt the butter, then add the flour.  Whisk together until the mixture is smooth and creamy.  Add in the milk and whisk over medium-low heat until the mixture thickens into a creamy sauce (usually about 5 minutes), remove from heat. Then, add in all of the seasonings and half of the cheddar cheese and stir it together until the cheese is all melted. Pour the cheese sauce over the pasta mixture and mix gently until it’s all incorporated.

Pour the whole mixture into a 9 by 13 inch baking dish.  Sprinkle the top with the remaining cheddar cheese, parmesan and a healthy dusting of the bread crumbs before placing it in the oven.  Bake for 20 minutes and then broil for 5-10 minutes to get the top golden and crispy.

PRINTABLE RECIPE.
TUNA NOODLE CASSEROLE

 

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