What if...you were asked to define your dream meal.

Ridiculous.
Oh, the layer's that would consume this.

Keep in mind this is your dream meal, regardless of protocol: app, salad, entree, dessert, etc.

I can't help thinking of those on such a stringent, limiting, to say the least, list.

I asked my Hub's this question, his was limited to a "3 pound beef tenderloin, with sauteed mushrooms, and a potato, and a salad with chunky blue cheese dressing and bacon bits."

Just for shits and giggles, imagining I could actually consume this much food, here's where mine would begin.

Though, I'm sorta' liking my Hub's response.

Let me begin. First and foremost, it would be cooked by someone other than myself. Who had just as much passion as I do with food and the consumption of food. And keeping it simple.

If you made me a PB and J, I would love that you took the time, to make me that PB and J. And quite frankly, I would love that PB and J for just those reasons.

Secondly, it would have to be sourced from local farmers, vendors, etc.

Thirdly, I know this is a crazy adaptation, but this is my dream meal, ok?

Here we go.

 Since we're all used to a schedule, or shall I say regimen, let's start with appetizers.

My appetizers would be sort of  smorgasbord of sorts. Not limited to one, but a collection of what I've experienced over the years.

Let's start with a trio of crostini's. First of all, my Mom's pickled eggplant. So laden with fresh garlic you have to choose an alternative corner of the house to spare your Hub's or significant other for the night. Then I'd have a fresh bruschetta with loads of fresh Roma's, basil and shaved, aged Parmesan cheese. To top the trio, I'd complete it with a smoked bluefish pate'.

Continuing with appetizers, I'd have Mussels a 'la Muer from the Grand concourse, poached in a tomato-wine broth that screams, eat me, and dunk some crusty bread in that broth!

Next up, on the appetizer list would include beefy mushrooms stuffed with jumbo lump crab meat, topped with creamy cheese. A sort of crab cake situated in a mushroom.

And finally, a selection of sushi, complete with wasabi, and ginger. My personal favorites are tuna, salmon, crab, and eel.

I told you this was ridiculous, let's move on to soup.

I honestly believe my all-time favorite food is soup. No lie, my Mom will verify this fact. In fact, if asked to eliminate all "dream" items from my list, except for one, I would wholeheartedly go for my Dad's vegetable soup. It's actually a beef-veggie soup, one that has yet to be duplicated.

This of course, would have to be served with a crusty, dense sourdough bread, with butt-loads of butter, to complete my dream list.

Continuing with dream list, a palate cleanser.....ha ha!

Ice cold watermelon (May thru July), seedless, and cut into bite-sized chunks. Not the two-bite chunks. And no chopped mint, or salt. Let the watermelon speak for itself!

Anal? Yes!

Ok, onto the pre-entree, an ear of corn (in July) from Duda's farm with as much butter and salt as you can slather. Those kernels are so tender and sweet, they literally pop off the Cob when you bite into them.

Next up, entrees. I have two, since I'm always willing to have more than one...

First selection would be Chicken Picatta with a homemade pappardelle noodle, with homemade marinara sauce. I love the beefiness of the pappardelle noodle with a light, garlicky-basil infused marinara. I also love the fact that the "picatta" has a light lemon-wine sauce with tangy capers. The pounded chickens medallions would be so tender, they succumbed to the edge of my fork.

I would definitely have a side of sauteed escarole with beefy white beans, garlic, and extra virgin olive oil.

Second selection on entrees would include a blackened fillet of salmon with a fresh pico di gallo, no side accoutrement's needed. Flaky morsels of meaty salmon, beckoning for a pico-infusion, while giving a spicy-cilantro edged bite. I'd even squeeze a lime wedge on that one.

Onto the salad, which I could eat any. But, for all intense purpose's, and the dream meal, I'm with the Hub's on this one. I would desire a crispy romaine, chopped, with bits of crispy bacon, and homemade blue cheese dressing. Except, I would add slivers of red onion to this as well.

Dessert: I have two.

A fresh July peach from Gaffney, South Carolina. As is. One bite into this plump and succulent fruit, and you'll know why a chin bucket is required. To die for.

 Anddddd,

 My Mom's homemade Vichyssoise, yet another soup...I warned you. Complete with potatoes, leeks, cream,  fresh chopped chives, and chilled. Absolutely delicious, and decadent. No pastries needed.

What's YOUR dream meal?

Keeping it real Pasta Carbonara

I love Pasta Carbonara. According to the stories I've been reading, it was created by a chef after hours due to it's simplicity of ingredients, and quickness of preparation. It is easy to prepare but I must warn you ahead of time to follow the instructions or you may end up with scrambled eggs and noodles, as I did on the first try.
With my second attempt being a success, I learn quickly what not to do.
Pasta Carbonara is a classic dish that doesn't need hoots and whistles. I wisely decide to stick with the classic recipe and was rewarded (the second time) with a velvety sauce clinging to the pasta, with bright and fresh green peas and crisp morsels of bacon all playing a part in this harmonious blend. A majority of the recipes called for pancetta, but let's face it, pancetta is pricey and out of my budget. I found the bacon to be a perfect substitute. I don't usually favor "Rules" to any recipe, but trust me on this, they are very easy rules to follow.
Rule #1- Prepare in a LARGE skillet. Mine initially was too small and it was extremely difficult to manage a pound of pasta.
Rule #2- Have all the ingredients prepared ahead of time. Once the cooked pasta hits the skillet, it's literally one minute cooking time.
Rule #3- Do not cook eggs with pasta for more than one minute. You will have scrambled eggs!

Ready? Set? Go!

Ingredients: Serves 4 "real person" portions
Adapted from here: http://www.foodnetwork.com/recipes/guy-fieri/carbonara-classica-recipe/index.html

1 lb. smoked bacon- cut into 1/2 in. dice
6 large eggs
1/2 c. grated parmesan cheese
1 T. fresh ground pepper
1/4 t. cayenne pepper
1 lb. spaghetti-uncooked
1 c. frozen peas
2 T. kosher salt
4 T. chopped fresh parsley

In a large skillet saute bacon until crisp. Remove to a paper lined plate and reserve 2 T. fat in skillet.

Separate 5 eggs and reserve yolks. Discard (or save) the egg whites. Crack 6th egg and add it to yolks. Whisk in parmesan cheese, black pepper, and cayenne. Set aside.
Cook the pasta in salted water until al dente. One minute prior to end of pasta cooking time add the peas. Drain pasta and peas, reserving 1 c. of the pasta liquid.
Add the pasta and peas to heated skillet (where the bacon was cooked) over medium heat (you should hear a sizzle). Add egg mixture to skillet while turning pasta with tongs. Start adding reserved liquid to fortify sauce and make it creamy. Do not cook longer than 1 minute! You made need to remove from heat while incorporating all. Add 3 T. parsley, 2/3 of bacon, and keep tossing pasta with tongs. Serve garnished with remaining parsley, bacon, and some additional grated cheese.

Cold and Spicy Shrimp Salad

There it was! Right in the news feed on Facebook, providing a link to a blog site I follow called The Foodie Trap. The first thing that attracted me was the word "cold." Being in the 90's the last few days and cooking in a "kitchen" that refuses to cool down, this intrigued me instantly. Barely able to contain myself, I impatiently adapted the recipe to what I had available, without the hassle of running (once again) to the store.
Unbelievably delicious. The original recipe calls for buttermilk, but you don't really need it. It also calls for fresh chives and dill.....don't need it. And, it also calls for radish slices and grape tomatoes, but I had yellow and red pepper that I used instead. You could easily adapt this anyway you please.
The sauce is a perfect compliment to the shrimp and pasta, with delicate flavors from the chives, dill, and lemon. With just a hint of spice coming from the cayenne pepper. It's light, refreshing and would be perfect served at graduation parties, a luncheon, or any cook out.

This one's going on the Menu! 

Ingredients: 4 main dish servings
Heavily adapted from here http://trap.it/B6jswx

8 oz. uncooked pasta- I used Rotini
1 c. frozen peas
12 oz. frozen shrimp, thawed, cleaned, and chopped.
1/2 red bell pepper- sliced thin
1/2 yellow bell pepper-sliced thin

1. Cook pasta according to package directions to al' dente. 2 minutes prior to end of cooking time, add peas and shrimp to pasta water. Drain and rinse well with cold water; drain again.

For the sauce:
1/2 c. mayonnaise
1/4 c. milk
lemon zest of 1/2 a lemon
1 T. lemon juice
1 T. dried chives
1 t. dried dill
1 garlic clove- minced fine
1/8 t. cayenne pepper
Salt and pepper-to taste

Combine pasta/shrimp mixture with sauce and refrigerate for at least 2 hours (if you can wait that long). Serve this 'as is" or on some lovely lettuce leaves. Simply delicious.

Bring It!

With the daring, and a somewhat flagrant decision I have made on my own, it's tme to bring it to the table. With faith in myself, and a faith in the need to nourish, I hope and pray to sustain. My Mom, with all her quirks (and mine too), always taught me to follow my lead. My lead, being a love of  food, love of people.
Baby steps, Momma.
Here I go.
Kate's Cafe is launched!

"Skerred"...in Western PA

So I talked about it to my Hubby, my Dtr's, my cat...the Peaches. Moving on, to taking my love of food, and cooking, out to the General Public and serving it up.
I liken it to bearing my prostate, if I had a prostate, for all to witness and critique.
I did this previously, and put it on hold for reasons that I shall not indulge in, but, will gladly indulge that circumstances sort of took over.
This time, I'm serious and aim to please.
I reluctantly ponder how my Hub's puts up with me, the kids, or the cat for that matter. I digress.
"Hold the pickles, hold the lettuce, special orders don't upset us, all we ask is that you let us serve it your way".
What I have noticed, is an overwhelming patience that resonates from said clientele, while I work out the "kinks".
And the simple joy of satisfying. Whether it be a complex mixture of 'flava's', or a meatloaf, THIS is what makes me the happiest. For that, I would like to extend a profound, Thank You.

Grilled Chicken Alfredo Pasta

This recipe is heavily adapted from this: http://thepioneerwoman.com/cooking/2011/02/pasta-ai-quattro-formaggi/. I LOVE, LOVE, LOVE......this website! But I don't like goat cheese. Gasp! I don't like Pecorino (sheep's milk) cheese, either, for the record. So I played with it and came up with a gooey pasta dish that is not for the dieter in mind, but the recipe is very adaptable in so many ways. You could literally throw any cheese you like in here, serve it without the chicken, add more veggies, make it Cajun, or serve it with seafood.
Now THAT's a good recipe!

It is so rich, and decadent.

Serves 4 (with leftover pasta):
The Chicken:
4 boneless, skinless chicken breasts
olive oil for basting
kosher salt and fresh ground pepper
Cavenders blend seasoning
Baste both sides of chicken with olive oil. Season both sides with kosher salt, fresh ground pepper, then sprinkle both sides with Cavenders. Grill over medium heat until done. Set on cutting board and cover with foil. Start pasta.
The Pasta:
1 lb. penne pasta, cooked AL dente and drained.
16 oz. sliced mushrooms
2 c. heavy cream or half and half
1 c. milk-warmed in the microwave
4 large cloves of garlic, minced
1- 8 oz. brick cream cheese
8 oz. blend of shredded asiago, provolone, mozzarella cheese (Sargento has this).
In a large pot, saute mushrooms in a little bit of olive oil and season with kosher salt and ground pepper until liquid is evaporated and mushrooms are slightly golden brown, set aside on a dish. In same pot, add the heavy cream and bring up to a simmer, but not boiling. Add garlic and simmer on low heat for 3 minutes. Start adding the cream cheese, breaking up with a spoon, spatula, etc... to quicken the melting process. Pull out your whisk when the cream cheese starts to melt and start whisking to incorporate.
Now, start adding the shredded cheese blend in increments while whisking away. Keep adding cheese, and whisking until completely melted. It's going to be a little thick, don't panic. Start now to add the warmed milk, also in small batches, while whisking to incorporate. If it's still too thick, add a little more milk until it's... oh so creamy! When you have the consistency the way you want it, throw the mushrooms into the happiness and prepare yourself for the "ooh's and ahhh"s". Pour the drained penne into the cheese mixture and make sure you coat every last one of 'em!
To Serve:
Cut the chicken breasts against the grain (as pictured). Plate up the pasta heaven and set the breasts atop the pasta with a little extra sauce. If I had fresh parsley, I would have chopped it and sprinkled it on top of this dish.

Peanut Butter Blossoms for the lazy baker, via Bunny

Lazy baker, being me.
I'm not ashamed to admit it. And I even forgot to sprinkle sugar on the peanut butter blossom 'bars' that I so lazily decided to make into bars, since rolling out 1 inch balls was against my plan, and time, since I'm so BUSY and all....Not.
What turned out, was nothing short of, a lazy miracle!
Dredging through the archives of random recipes of a Mother in Law that I never had the pleasure of meeting, I found a very cryptic recipe for peanut butter blossoms. She wrote that recipe EXACTLY as I would have.....with measurements, but no definable instructions. In fact, the paper didn't even label the recipe as peanut butter blossoms, I just knew.
 I studied the way her penmanship was spot on, but to understand a recipe, minor details such as, what to next... need not be explained.

Bunny and I would have gotten along just fine.

Bunny's recipe: preheat oven to 375 degrees

1/2 c. oleo (I used room temp. butter)
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
Cream all ingredients together.
1- 1/2 c. flour
3/4 t. baking soda
1/2 t. salt
Add dry ingredients to butter/ peanut butter mixture gradually with electric mixer. Towards the end, I had to hand mix ingredients, as the batter becomes stiff. In a 13 in. by 9 in. pan, add dough and spread out with hands until evenly distributed. Bake in oven for approx. 14 minutes. As Bunny put it, "jam peanut butter cups". With Hershey Kissses, "jam" as many as you like, depending on bar size. I sprinkled with powdered sugar, post baking, since I forgot to sprinkle with sugar.