By Mary Anna Violi | @MaryAnnaVioli
Yesterday we celebrated a dear friend’s birthday. I made a Barefoot Contessa recipe from her new cookbook, Cooking for Jeffrey. Said Jeffrey is her husband, the Dean of the Yale School of Business, who relishes Ina’s cooking. Who wouldn’t? The “Rigatoni with Sausage and Fennel” recipe intrigued me because a.) I love fennel, and b.) the recipe called for only two teaspoons of tomato paste and no other tomatoes. Also, it included a cup of white wine, which enhanced the flavor of the cream-based sauce. I felt confident about the rigatoni dish since The Barefoot Contessa states on the back of the book jacket that all of the recipes have been “Jeffrey tested”. I’ve watched her cooking show for a long time, and Jeffrey seems to enthusiastically consume her culinary offerings.
I decided to follow further Ina Garten’s advice and serve the main event with a green salad, and ciabatta bread. Generally, I make simple green salads consisting of Romaine lettuce with a dressing of balsamic vinegar, good quality olive oil, Italian parsley, and sea salt and pepper. While I rarely serve bread with a pasta entrée, ciabatta is like the un-bread due to its thinness and lightness of taste. The rigatoni entrée included mild Italian sausage, heavy cream, half and half, garlic, onion, fresh fennel, Italian parsley, Parmesan cheese, and a dash of dried Italian red pepper. I cooked the rigatoni and the sauce stove top in separate large pots, and then mixed the components together. Finally, I baked the mixture in the oven. The tantalizing smell wafting from the oven only whetted our appetites!
Suffice to say, the repast tasted delicious! Thank you Barefoot Contessa, and Jeffrey! After a while, we rolled out the birthday cake: a four-layer confection of chocolate with chocolate icing and shaved chocolate all around. The cake stood tall and impressive. I confess I did not make this cake, having run short on time. Instead, I purchased Costco’s “All American Chocolate Cake”. Our birthday friend was thrilled! She told us it was the biggest birthday cake she had ever had! We took photos; she posted them on Facebook. She opened her presents. We had such fun! The fact that we experienced a carb overload and a sugar high failed to dampen our spirits. We then brewed herbal tea to quiet our digestive tracts. I packaged up half of the cake for our birthday friend to share with her family, and kept a bit of the mountainous cake for us. Later that night, our friend thanked us again for a tremendous birthday celebration. Happy that all went well, the day after the food fest, I still can’t contemplate eating.
Ciao for now.