NCT Cooks Challenge 17 Aug. 23 - Aug. 30 ITALIAN

Dinner was Breaded & fried eggplant, linguine with meatballs and spinach salad. (Eggplant parm got veto'd, but I have some left over so maybe tomorrow)

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Oh, I've got one, I've got one!

Panzanella!!! A bit too vinagery/soggy, but still good.

Served with a "side" of moussaka (lol!).

Will make it again before tomato season is over.

Lee
 

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Cooksie, if I had sandwiches like that, I'd eat one for every meal until it was all gone. Lee, I love your panzanella - I haven't made that in so long - thanks for reminding me. I'll make it soon. Moussaka looks good, too! Greece is just next door to Italy, after all.
 
I'm back from vacation, got the yard and house back into shape and back-to-school is on the horizon. I can't think of a better way to bring in fall than a simmering pot of hearty spaghetti sauce.

Garden Ragu

 
vyapti said:
I'm back from vacation, got the yard and house back into shape and back-to-school is on the horizon. I can't think of a better way to bring in fall than a simmering pot of hearty spaghetti sauce.

Garden Ragu

http://myveggiekitchen.blogspot.com/2010/08/garden-ragu.html
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That looks YUMMY!! I make lentil soup and the next day I add tomato sauce to it and cook pasta IN the soup with tomato sauce. The pasta soaks up all the liquid and your are left with pasta and lentils and it taste wonderful.
 
It was tomatoes, cucumber, sweet onion & basil with some vegenaise (mayo), salt & pepper. My garden still doesn't have a single ripe tomato, so I made a trip to the farmer's market.
 
So, I completely forgot to get the picture of the roasted corn soup with the basil cream swirl.

I forgot to get the shrimp risotto picture...but remembered when I was bringing the dirty plates back into the kitchen

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I did manage a picture of the rabbit ragu with homemade pappardelle, topped with fried zucchini slices and sauteed rabbit liver

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Didn't get the cheese course or the dessert. While the cheese is gone, I do still have the white chocolate and lemon mousseline cake.
 
Oh Vera!!! You have me laughing out loud. I can't think of anyone else who would take a picture of their dirty dishes, with a whole group of people holding their breath to see them!!! You have such a loyal and affectionate following here, and speaking for myself at least, I think we all love to live a bit vicariously through your sophisticated culinary adventures. I was really happy to see your shrimp shells, leftover risotto and the rabbit looked beautiful. Really! Thanks. :biggrin::biggrin::biggrin:
 
Yes! Open, open, open. I think that might be the way to get Jerry to travel north of the border for the first time in years!
 
Baked clams, cherry tomato salad and linguine topped with sautéed veggies (EVOO, fresh garlic, fresh basil, oregano, onions, eggplant, green & yellow squash, red, green, yellow & orange bell peppers, quartered mushrooms caps, burgundy wine, herbs & spices and tomato sauce).

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One more, just under the wire!

This is Tyler Florence's casserole - Baked Rigatoni with Eggplant and Sausages http://www.foodnetwork.com/recipes/...i-with-eggplant-and-sausage-recipe/index.html - with a side of cucumbers and browned butter.

I added sliced fresh mushrooms because I had to use them up. Also, I used Barilla Mezzi Rigatoni for the first time. WAY better than regular rigatoni, since it's bite-sized and easier to eat.

But to be honest, I don't see the point in baking this. I think it would be as good, if not better, if you just tossed it all together in a pot on top of the stove and served it right from the pot.

Lee
 

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Lee, that looks so good.
Like you, I've made pasta recipes before and questioned WHY bake it? when it's perfectly fine as prepared.
Love that cuke salad too.
 
QSis said:
One more, just under the wire!

This is Tyler Florence's casserole - Baked Rigatoni with Eggplant and Sausages http://www.foodnetwork.com/recipes/...i-with-eggplant-and-sausage-recipe/index.html - with a side of cucumbers and browned butter.

I added sliced fresh mushrooms because I had to use them up. Also, I used Barilla Mezzi Rigatoni for the first time. WAY better than regular rigatoni, since it's bite-sized and easier to eat.

But to be honest, I don't see the point in baking this. I think it would be as good, if not better, if you just tossed it all together in a pot on top of the stove and served it right from the pot.

Lee
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That looks awesome Lee!! I wish I could drive up and visit!
 
One of the glaringly missing things here in New Orleans, and in most of the south, is the lack of pasta shapes. You can get spaghetti, fettucini, ziti, elbows, shells and rotini in the 'regular' supermarkets. There are a couple of specialty stores that have more variety, but I've yet to find the mezzi rigatoni.

Nice job on the Italian Challenge everyone!!! This community is really stepping up to the collective plates!! Thanks thanks thanks!!
 
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