It is just me home for dinner tonight and I decided to make a quick pasta dish.
I scourged the fridge and came up with the following ingredients.
Half ball of Buffalo Mozzarella
1 clove chopped garlic
2 slices of Italian Proscuitto thinly sliced
Six Cherry Tomatoes halved
Handful of Arugula
1/2 cup good quality Olive Oil
Cooked and drained Farfalloni Pasta
Mix the above ingredients in a bowl and add salt and pepper to taste. Serve with freshly grated Parmesan Cheese.
Years ago I purchased Martha Stewart’s Pies and Tarts Book. This is one of my go-to cookbooks when making pies. Below is the recipe for my favorite pumpkin pie.
After all the years I have been making this pie I realized that using my largest Pyrex measuring cup would make pouring the filling into the pie shell a lot easier and a lot less messy.
The recipe didn’t call for it, but I did an egg wash on the crimped portion of the pie and also on the decorative pumpkins.
I like this pie well-chilled so I usually bake it the day before I plan to serve it.
I received some dill weed flower in my farm box last week. I thought I was finished making pickles for this year, but hated to waste it. Must be kismet because I was flipping through my Simply Good cookbook and it opened to the recipe below. I bought more baby cucumbers and got out my canning jars.
I halved this recipe because how many dill pickles does one really need?