Ya Never Know Who You're Gonna Run Into...

Today was a fun day for me. I was @ QVC, and had a couple of fun "green room run-ins"...

First, I got to meet Tyler Florence, whose career I've admired from afar for a while. He makes it look so easy on his shows, which, as anyone who knows anything about TV demonstrations (especially cooking demos) knows is not an easy feat. That, plus his foods always looks gorgeous (important on TV, no?) and accessible: not too fancy, but always impressive. He turned out to be the real deal. He was there to intro his new cookbook, Tyler Florence Family Meal, which, by the way, is really great looking. I am an admitted cook book addict (I have one of his already), but this one is seriously top notch. The highest praise I can give it, or any book of its ilk, is that I wanted to eat the book! The pictures are sensational (he puts his family front and center -- points for that!), the layout makes you feel like you're reading a book, not searching for recipes, and speaking of recipes, it's loaded with good ones, all with a comfort food bent (150 in all). It's definitely one I will add to my collection.
Best of all, TF turned out to be as genuine as his on-camera persona. We hung out for a while, talking food and restaurants, and he gave me some really useful and sage feedback on a TV project I'm working on... greatly appreciated...

Then, I re-connected with a cooking TV legend, who I worked with a few years back @ HSN. The venerable Mr. Food, Art Ginsburg, is still going strong, and only getting stronger. Quite an inspiration. He is the originator of bringing simple, tasty recipes from your TV to your kitchen. 30 years in, and Mr. Food's as popular, and energetic, as ever! I was happy to learn he now has an e-newsletter that will deliver his recipes to your inbox. I signed on immediately. You should, too!

My plan is to learn from guys like Tyler and Art as I build my TV cooking career. They have more in common than you would initially think, being from different generations, but the one thing they share, which I do my best to emulate: they make you want to watch, and they make you want to cook...

Which 'Wich Do You Like?

Just entered a Sandwich Recipe Contest... here's what I submitted. What are your favorite sammies? Feel free to comment below!

Italian Umami Sandwich

This sandwich has components that are singularly crunchy, crispy & creamy; salty, sweet, & savory… and sometimes each ingredient has more than one of these qualities. They all balance each other out to create a wonderfully harmonious taste with each bite. I love the combination of the 2 varieties of pork – you can never have enough charcuterie, if you ask me! And I added the sundried tomato to the aioli because I thought it would be too cumbersome to add a tomato slice to the architecture, but I wanted tomatoes to be represented.

Crunchy (toasted Italian bread)
Crispy (pancetta)
Creamy (buffalo mozzarella)
Salty (prosciutto)
Sweet (roasted peppers)
Savory (sundried tomato basil aioli)

· Toast 2 slices Italian Bread (about ½” thick) on one side. Use toasted side on the inside of the sandwich.
· Spread Sundried Tomato Basil Pesto Aioli on bottom slice.
· Layer Sweet Roasted Red Peppers on top of aioli.
· Place 2 slices of Prosciutto on top of peppers.
· Lay ½” slice Buffalo Mozzarella on top of prosciutto.
· Place thin-sliced crispy Pancetta on top of mozzarella.
· Top with Baby Arugula.
· Finish with top slice of bread (toasted side inside again).

BON APPETIT!

Headed to the Swamps of Jersey!

Before I make my pilgrimage to my home state for the Final Farewell to Giants Stadium courtesy of Bruce Springsteen, wanted to post a couple of dishes I made this week for the family that turned out really well...
This is a light and very healthy meal that has a lot of texture and different flavor profiles to it...

Fettuccine with Artichokes and Beans

1. Cook pasta according to directions. Reserve 1/2 c of pasta water.
2. Drain and rinse 1can cannellini beans and cut into quarters a can of artichoke hearts (I prefer the marinated ones). Saute for a few minutes with a bit of EVOO and garlic.
3. Crumble one piece of white toast in a food processor/blender. Add oregano or Italian seasoning and pulse until combined. Drizzle in 2 tbsp. EVOO and pulse again until combined.
4. Drain pasta and return to pot. Add in the bean mixture and half the bread mixture, plus the reserved pasta water.
5. Top with remaining bread mixture and Parmesan cheese, and serve.

I made this as more of a side dish (the better to have more leftovers!), and served with breaded tilapia fillets topped with a Cabernet reduction sauce, with garlic, capers, and sun dried tomatoes.

YUM!

Best of the Best (of the Best) has begun...

In a recent post on this blog, I committed myself to preparing the dozen or so recipes I earmarked in a new cook book I received, the "Best of the Best Cook Book Recipes" from Food & Wine. Not exactly the Herculean -- or should I say, Julie Powell-ian task -- of working my way through Julia Child's seminal recipe tome (as depicted in "Juile & Julia"), but an undertaking nonetheless.
My first step in this abridged adventure was courtesy of Andrew Carmellini and Gwen Hyman's "Urban Italian." I picked a pasta dish thinking it would be a somewhat simple place to start. Rigatoni Pugliese. And while I was not entirely incorrect (the rigatoni part was a breeze!), the sauce was going to be maiden voyage for me into uncharted culinary waters: making a sauce from scratch.
This one turns out to be a sauce-within-a-sauce, because the it features Carmellini's Basic Tomato Sauce, which is the base for so many of his dishes, as it's main component.
So really, there are two recipes to share here. Let's start with the Basic Tomato Sauce:

1. 2 1/2 (I used 3) 35 oz. cans of good quality Italian canned tomatoes (Andrew recommends San Marazano; I used Cento). Squeeze out the seeds and juice and discard. (* NOTE: this was tricky for me: I didn't know if I was losing too much of the good stuff inside, but Carmellini explains that it's crucial to get the sauce to the right consistency)
2. Top tomatoes chunks with a generous amount of kosher or sea salt (about a heaping tsp) to draw out any excess moisture.
3. Cook down the tomatoes over medium heat in a pan or pot with a wide surface area for about 30 minutes. Ladle out any excess water. Smash the tomatoes with a wooden spoon during cooking to smooth out.
4. Meanwhile, in a small saucepan, heat 1 1/4 c EVOO with a head of garlic (top cut off to expose the cloves), 1 tsp crushed red pepper, and 1 c washed basil leaves (stems on) over medium heat to a simmer. Remove and reserve as soon as you hear the basil start to "crackle."
5. After the tomatoes have reduced by about 1/2, strain the flavored oil in and stir to combine. Cook for about another 10 minutes, stirring occasionally, and mix it up a bit at the end to help emulsify. (* NOTE: I never got mine to completely emulsify. It looked very oily to me, but don't worry: it still comes together in the end)

I prepped this in advance of the rest of the dish, because the rest is fairly quick and simple:

1. Bring a large pot of salted water to a boil.
2. Blanch 1 bunch of broccoli rabe (cleaned of outer leaves; stems trimmed) for about 90 seconds. Transfer to ice water bath.
3. Bring water back to a boil. Cook 1 lb. Rigatoni until al dente.
4. In a sautee pan, heat EVOO, broccoli rabe, 1/2 can of chick peas (save the liquid and other half!!), 1 clove of thin sliced garlic, and 1/4 tsp crushed red pepper. Season with salt and pepper. Sautee until all ingredients are well coated.
5. Meanwhile, blend the liquid of the 15 oz. can of chick peas with remaining 1/2 can of chick peas, for about a minute, until it forms a smooth paste. Add to Basic Tomato Sauce and cook for about 15 minutes.
6. Add sauce to drained rigatoni back in pasta pot and cook for about a minute.
7. Remove from heat and stir in 2 tbsp butter, 2 tsp EVOO (* NOTE: I skipped this because the sauce had enough oil already), and 1/2 c grated pecorino cheese (*NOTE: I used parmigiana reggiano).
8. Transfer to a large serving dish or plate. Top with another 1/2 c grated cheese and the broccoli rabe mixture. Serve immediately.

The reviews were spectacular. There really is no substitue for homemade sauce. This recipe allows for extra sauce, so you can either add it to the dish, or save it for another recipe. Well worth the effort and time.

Our only critique was the bitterness of the broccoli rabe. Not sure if it was operator error, but it just seemed to work against the rest of the flavors in the dish. I also skipped a main ingredient in the sauce: spicy Italian sausage. If you choose to use it, all you have to do is brown 1 lb. of sausage (out of its casing) in a pan, breaking it up into small pieces, and adding it to the sauce before combining with the pasta. I'm sure it will only enhance the intensity of the flavors, and give it even more of authentic Italian taste, but I had to cater to the crowd, so to speak!

One recipe down...how many more to go??... to be continued...

Food & Wine... My Favorite Sites

Just got the new cookbook from the editors of Food & Wine Magazine, "Best of the Best Cookbook Recipes." It features recipes from the 25 best cookbooks of the year. A daunting task, indeed. Flay, Robuchon, Trotter, Tramonto, Batali... they're all represented. Even my chef friend Michelle Bernstein (if you find yourself in South Flordia, you must visit her at Michy's on Biscayne Blvd. in Miami).
I've already tabbed over a dozen of them, from easy yet inspired Italian dishes, to aspirational, classic ones.
My mission will be to prepare all of these sooner than later (I'm no Julie Powell: I have 3 kids, ages 6 and under!) and report back the results, as well as divulge the recipes themselves, so maybe you can try, too...

Also, I wanted to give you a list of some of my favorite foodie sites I like to frequent, starting with the most recent one I discovered (apologies if I'm late to the game on this!)...

www.chow.com
http://newyork.grubstreet.com
www.eatdrinkordie.com
www.foodbuzz.com
www.shefzilla.com
... and, of course, www.foodandwine.com

The "Child" In Me...

With a nod to my fraternity brother Ricky Lyons' uncle Jeffrey (and cousin Ben, for that matter), I hereby doff my movie reviewer's cap to "Julie & Julia," which I just returned from seeing. What a well-told story, with tremendous acting, scripting, and even scenery (not the part shot in Queens, but the part in Paris!). Meryl Streep was in top form, as you could imagine, Amy Adams continues to pad her increasingly impressive and diverse filmography, and I always love Stanley Tucci (one of our most underappreciated actors). I knew I was engrossed in this flick when every time the scene would switch from 1950s Julia Child to 2000's Julie Powell, I was disappointed, only to feel the same way when the reverse happened. It in some way felt like two movies in one, although I doubt either could stand on its own as a feature; rather, the two storylines bolstered each other, making it each that much more realtable and enjoyable. Certainly didn't hurt that the food in the movie (and really, the recipes even more so) should get consideration for Supporting Actor come Oscar time!....
With that said, it would be criminal not to include a recipe I used the other night for dinner, which was both simple and sensationally summerific...
& as Juila would say, "Bon Appetit!" ...

Grilled Chicken with Peaches & Arugula

• Season chicken breasts (I used thin cuts, so make sure to adjust grill times depending) with salt & pepper and brush with EVOO. Grill for a few minutes on each side.
• Slice 1 large red onion into 1/2 inch slices. Slice 3 peaches into quarters. Toss in a medium bowl with EVOO, salt & pepper.
• Grill onions until tender.
• Grill peaches a couple of minutes on each side until you get some good grill marks.
• Add about 4 cups of arugula to mixing bowl. Return grilled onions & peaches to bowl and toss, with balsamic vinegar.
• Serve next to grilled chicken, and top with crumbled blue cheese.

Travels...Musings... & More

So I'm in the top 20 finalists for this online cooking reality series (www.homecookingstar.ning.com/group/richhollenberg), whose topic this inaugural season is BBQ recipes. I entered one whose most provocative ingredient is Dr. Pepper. I in no way take credit for this: that goes to a chef friend (and James Beard nominee) Zack Gross, of Z-Grille, in St. Pete. I had also seen Dr. Pepper featured in "Top Chef" a while back.
But, the recent influx of Dr. Pepper sightings on TV and in food blogs, etc. is becoming almost ridiculous! It was featured again on TV, this time by both Graham Elliot Bowles and Susanne Tracht on "Top Chef Masters" this past Wednesday night, and no sooner do I catch that on the DVR, than I read about Dr. Pepper ribs on the NY Magazine food blog, "Grub Street." It's everywhere!! Maybe that "23 secret ingredients" campaign really worked....

In the midst of a foodie media tour, travelling to 10 different markets to give tips on BBQ/grilling season. One of the most pleasant surprises was Albuquerque, NM. Stayed at a fab hotel right on the cusp of Old Town (Hotel Albuquerque), and visited 3 spots that I would recommend to anyone: Seasons appears to be the most contemporary, hip, fine dining you'll find in the area, and the 2nd floor views are breathtaking, as is the menu, and the wine and beer list (as I'd hoped, lots of west of the Mississippi microbrews on tap)... Little Anita's is almost stereotypically New Mexican, but don't ever ever ever call in TexMex! The dishes looked the same, but the taste was miles beyond what we're used to... next day, had lunch at Church St. Cafe, which occupies the oldest standing building recorded in Albuquerque. Exactly what you want from this type of town: rustic, charming, brimming with local ingredients (I ordered (and loved) the Pueblo Burger).
My two favorite takeaways from this 24-hour stopover: blue corn pancakes, topped with pine nuts, and a peach-maple syrup for breakfast... and Indian fry bread (which is what my Pueblo Burger was served on). Also, be prepared to sample fresh green chile on...everything! It's as common there as any condiment you can think of. All in all, outrageously simple, good, locavore-inspired food, and the people are kind and welcoming, too...

Does anyone have any grilling/BBQ tips they'd want to share, that I can then suggest on my tour (I'd give you credit for it on TV!)?? If so, make sure to comment...

Anyone ever been to Albuquerque, and care to comment on your fave spots? Let me hear your favorite places to eat when you're abroad... always looking for good recommendations!!

This week, I'm off to Nashville, New Orleans, and Orlando...
Been to Nashville once before and encountered (I swear) the best pizza joint outside NYC... Christopher Pizza -- funky, fun, and fresh made, original 'za with such creative toppings and combos... Love the fact that even though I won't get to the French Quarter, I can still get a Cafe DuMonde fix (in Metairie) -- gotta love the chicory and bignets...


I must say it is with a heavy heart that I write this latest entry. The patriarch of the Hollenberg family, my Papa Harry, passed away Thursday. He will be missed and remembered fondly by so many friends and family members. And my 2 sons and I carry on his good name proudly...

A Vote For Me...

It's official...I am a finalist in an online reality cooking show called "Home Cooking Star." Please visit www.homecookingstar.ning.com/group/richhollenberg to vote for my BBQ recipe!!!

Also, as an aside..the Fab 5 Hollenbergs went to see "Up" this afternoon...what a treat. Sensational. Everything Pixar does is awesome, but this may be their best effort. Tugs at the heartstrings...almost pee yourself laughing... and you can wear funny-looking glasses and watch in 3-D, like we did!

Tomorrow is my sports radio debut ... http://www.espn1040.com/ from 11a-1pm. Or you can check it out after the fact on http://www.thegameradio.com/

Random Thoughts... & Fish

My brain is not necessarily firing on all proper synapses these days, given the upheaval of my sleep schedule, courtesy of young Bryan Wade. If a lack of sleep is the worst of it, we're in damn good shape. He's 2 weeks old now, and getting cuter every day. Just had my side of the family down to give my newborn (and his big sister) a Hebrew name. Bryan now has a bit of Bernie Gillman to carry with him, which is a good thing. Lindsey has a double honor, being that the names of her great-grandmother (Seena) and great-great grandmother (Sadie) both begin with the same letter. After a healthy amount of "Amens" were doled out, the weekend belonged to all the cousins reuniting and enjoying every minute of each other's company. Family...what it's all about...and it's too easy to forget that. Glad there will always be moments like this to remind me of it...

I give credit where it's due for discovering new music: my brother-in-law Darin (in town the week before to meet his newest nephew), and my nephew Zach. Thanks in large part to them, I am able to stay somewhat current. My latest revelations: Spoon, O.A.R., My Chemical Romance, Kings of Leon. They all come highly recommended... also, a shout out to the Dino 5, a kiddie hip-hop outfit that was an instant hit with Jason and Lindsey (Jason's only previous hip-hop exposure was Run DMC's "King of Rock".). To all the parents out there looking for palatable music good for the front and back seats of the car/minivan, this ranks right up there with Laurie Berkner and Dan Zanes...

More music notes: Bruce announces he's closing Giants Stadium, in October. COUNT ME IN. A definite, "I gotta be there" moment for me...

Just got back from a much-appreciated night out with Jill, while my mom-in-law watched the two big(ger) kids. We took Bryan with us, and he slept the whole time, just like we planned. Too bad for him -- he missed a great meal: Chilean sea bass with mango salsa, a nice, cold glass of New Zealand Sauvignon Blanc, and a shared slice of homemade Key Lime Pie to cap it off...

Watching "Apocalypse Now" as I type. There is no other movie that defines the term "epic" quite like this one. How did Coppola make it so massive and so intimate at the same time? Genius, pure genius...

Just landed a gig co-hosting a sports radio talk show on the local ESPN affiliate (www.espn1040.com). So in the spirit of tapping into the reserves of my sportscasting mode, I accepted an invite to IMG Academy in Bradenton, where my good friend David Thorpe heads up the Pro Training Academy for basketball. He's assembled a pretty impressive roster of clients, and today, a dozen NBA'ers and some hopeful draftees were in attendance. Kevin Martin (24 ppg for Sacramento) and Joakim Noah (Chicago Bulls) were in the house, working (almost) as hard as the other wannabes. The standout for me was a kid by the name of Ahmad Nevins, the A10 Player of the Year from St. Joe's. Wait til you see him in the NBA -- think Dwight Howard, albeit with a smaller set of delts, and you'd be on track. Great looking skills, athletic ability, jumps outta the gym, and was smiling the whole time he was working his ass off... you heard it here first...


I am about ready to unveil some of my favorite cook book recipes from my collection, a Herculean undertaking if I do say so myself. Until then, I will keep offering up other favorites in small doses, like this...

I must have fish on the brain due to my meal, and Jill's (she had salmon, more to the point), so I hereby submit two of the easiest, tastiest ways to prepare salmon...

CRUNCHY SALMON
4 ingredients. 15 minutes. That's what I call easy. Taken from Parents magazine, but still, nice texture and balance between flavors. And no fishy taste, a prerequisite in my household...

• Brush 4 salmon fillets with honey mustard. Top with canned french-fried onions.
• Bake in foil-lined baking pan at 350 degrees for about 15 minutes.
• Microwave a bag of spinach. Serve salmon on top of spinach.

BOURBON-SUGAR SALMON

This is a bit more involved, because of the marinade, and not as family-friendly as the first, but a winner nonetheless. Crunchy. Flaky. Sweet. Tart. And, it has bourbon in it...!

• Combine 1/2c packed brown sugar, 1/2c bourbon, 1/2c apple juice, 1 tsp black pepper in a large, resealable palstic bag. Add salmon fillets, skin on. Refrigerate for at least 2 hours.
• Bake 1c chopped pecans on baking sheet in 400 degree oven. Combine toasted pecans with 1 tbsp melted butter, pinch of salt.
• Place salmon skin side down on broiler pan (coated with Pam). Reserve marinade. Sprinkle salmon with salt. Press pecan mixture on top of salmon.
• Bake at 400 degrees for 20-25 minutes.
• Boil marinade in small saucepan for 3 minutes.
• Serve on top of angel hair pasta (I like to add butter and some lemon zest to the pasta).

Working Dad Productions

Enjoying my final precious moments of 2-child solitude (everything is relative, and I try to be a 'glass is half full' guy, despite my predisposition to the opposite) on the porch with my coffee, on a sunny, Saturday morning. Baby (boy) #3 is due any day now (Monday, by appointment, if not earlier). Finished my morning run (which is now part of my training regimen for the upcoming triathlon I committed myself to); Jason's inside watching TV; the girls are sleeping. Ahhhh... & so it's in this moment of peace, when everything seems just about right with the world, that I come across a book review in the Saturday edition of the Wall Street Journal. The book is called "Home Game," by Michael Lewis. And my idea for this blog in general is given a validation that I've sensed has existed for quite a while, which is what ultimately motivated me to start it in the first place.
This book speaks to precisely what this blog aims to shine a light on: the evolution of the very definition of what it means (and is required, in many cases) to be a Dad. I am flabbergasted, although I shouldn't be. I knew I wasn't alone in my place in life. It's just a bit odd to see your thoughts echoed by one of America's finest writers. In the WSJ. Just weeks after I launched this space. I feel: proud (I'm on track!), envious (an honest-to-goodness BOOK!), wistful (I wish I could write like that!).
And the timing seems even more appropriate for me personally, seeing as how I, like Mr. Lewis, will in short order be the father of 3, which will no doubt require a reshuffling of the balance between Home Office & Dad.
I can only assume (and hope?) Mr. Lewis' tome falls short to this journal (and journey) in one way: recipes!
With that said, here's a dish I made for Jill's baby shower last week, which was met with rave reviews, and provided the added benefit of leftovers for a couple of days thereafter...

SENSATIONAL STRATA
Strata is Italian for layers. I enjoy making them because of it's methodical process of building each layer, and also because it's easy to customize it to your own tastes, so long as you incorporate the essential building blocks: bread, eggs, and cheese (I know, how can you mess up that triumvirate?!). I enjoy eating strata because when you combine the main ingredients with your chosen ones, it is a true representation of the sum being greater than its parts, and also represents a riff on many standard breakfast staples, taken to a more refined level (think french toast meets quiche).

• In a large skillet, saute 2 finely chopped onions, 4 finely chopped shallots, 1 pint sliced mushrooms (I like baby bellas) in 2 tbsp. olive oil, over medium-low heat.
• When softened and golden, add 4 thinly sliced peppers (I chose 2 red, 2 yellow), and salt & pepper to taste. Cook for 10-15 minutes, until mixture is softened, and water is mostly evaporated. Add crumbled bacon to taste.
• Meanwhile, grease a large baking dish and layer 3/4 loaf roughly cubed Italian bread on the bottom.
• Whisk together a dozen eggs, 3 1/2c milk, 3 tbsp. Dijon mustard. Set aside.
• Spread 1/2 of the veggie mixture over the bread layer.
• Add 1/2c grated/shredded Parmesan cheese & 1 1/4c grated extra-sharp Cheddar on top of veggies.
• Layer another 3/4 loaf of bread, remaining veggies, & same amount of cheese as before.
• Pour egg mixture evenly over strata.
• Chill, covered, overnight. Let stand 15 minutes before baking for an hour in 350 degree oven, until puffed and golden brown.

Crazy Busy Week...Crazy Easy Recipes

This week is one of those that happens to young families quite often. We find ourselves facing a proverbial Perfect Storm of activities, happenings, and responsibilities that all seem to descend simultaneously upon us like those first few, ginormous-sized drops of rain that fall, that (combined with that unmistakable smell in the air) is the precursor to a major, imminent downfall. It feels like it's happening in slow motion; like you have time to prepare, but the suddenness of it all is still shocking, leaving you running for cover.
The eye of the aforementioned storm is the pending arrival of many family members, who will be in town for Jill's baby shower this Saturday (EDITOR'S NOTE: stay tuned for the strata recipe I pulled out of the archives as my contribution to the festivities!). Preceding that event is my beloved's annual obligation to host Bunco (it rotates b/w about 12 girls once a month), called for Wednesday night. Throw in a pre-school Thursday night art show, and deadlines to meet for some video productions I'm finalizing (Aloe Glow is done! We'll be testing it on the air within 2 weeks!... new videos for Family & Friends available at www.familyandfriends.com/Rich !) & you can begin to understand how life in the HOD household is a bit, shall we say, tense (oh, & did I mention I have a wife who's due in 2 weeks, and looks like she could be delivering the next great sumo wrestler?!)...
It is therefore completely understandable why Jill's only orders -- errrr, requests -- to me as it relates to our weeknight menus were: keep it simple; keep it clean. One outta two ain't bad....

STEAK ON THE STOVE
We're not big steak eaters, but I want my baby boy in my baby mama's tummy to have some manly protein, so I reached for this tasty recipe we've made before. Comes from Southern Living, and it's about as easy as it comes. As for not making a mess, well...

• Rub 1 flatiron steak with salt and pepper (1 steak was enough for both of us to share)
• Sear it off on both sides in hot olive oil in a saute pan (about 5-7 minutes each side)
• Remove from pan and set aside; keep warm
• In same pan, saute 2 chopped cloves (1 tbsp) garlic, stirring for 30 seconds.
• Add 1 container sliced mushrooms (I love baby bellas); saute for a few minutes.
• Add 1/4c balsamic vinegar to pan and continue sauteing 5 minutes, until tender.
• Pour over steak and serve.

I tend to like to use a bit more oil in my dishes, so there was a fairly significant 'splatter' factor to this dish.... but it's worth it!

CHICKEN SOUP PASTA

This ingenious twist on making pasta comes from Real Simple mag, so you know it was simple. And it scored points not only for taste, but for easy cleanup, too...

• Heat 1 tbsp olive oil in pasta pot
• Saute 2 tbsp chopped garlic until golden
• Add 7c (yes, 7c!) chicken broth to pot, along with 1/2 tsp. crushed red pepper, 3/4 tsp salt; bring to a boil
• Add 1 box spaghetti or angel hair, cooking until liquid is almost totally absorbed (about 8 minutes).
• Stir in 15 oz. rinsed chickpeas and 1c (less if you're not that crazy about) parsley.
• Sprinkle with 1/2c (more if you love it like me!) Parmesan cheese & 1/4 chopped almonds

If this is an old-world way to do pasta, I never knew about it, but DAMN it was so hearty and flavorful. This was the most 'comfort food' pasta gets without being mac & cheese!

Some Recipes, Some Rumblings

A couple of family-friendly pasta recipes are forthcoming, but first, two minor musings...

Dateline: Sunday: One of the best Triathlons in the country takes place this time every year, and just so happens to run (literally) right past the Hollenberg Hacienda. It's a chance for us to spend time outside in the St. Pete sunshine, cheer on the racers, and enjoy some bagels, coffee, the occasional mimosa or two with friends and neighbors in our yard. For years, I've had the itch to train to be on the other side of the fence (again, literally -- my house has a white picket fence around it), and compete. Well, my body hasn't been able to cash the checks my heart and/or head care to write (see also: 2 degenerative discs; double inguinal hernia) recently, as it did a decade or so ago, when I ran the NYC Marathon twice. But, my discovery of yoga and one hernia surgery later has me thinking swim/bike/run again, albeit not on the other side of my fence.
Instead, on the suggestion from a good buddy of mine, Rob Dickinson (calling him out by name so he'll feel guiltier if he dropped out), we've tentatively decided to train for an August "sprint" triathlon -- 1/4 mile swim, 10 mile bike, 3.1 mile run -- at nearby Ft. DeSoto Park.
There, I said it. I remember once in an interview with Emmitt Smith, he told me he was taught to always write down his dreams, because it was only then that they became goals. Didn't turn out too bad for him.
May the force be with me...

The other big interesting thing in my life as HOD: I happened upon an opportunity to put some of my recipe-mongering to good use, and dovetail it with my TV career. Turns out a smart lady named Bernie Day has created an online reality series, "Home Cooking Star," celebrating just that, home cooks. No formal training allowed! Think "American Idol" (you go, Danny Gokey!)meets "Top Chef" (Fabio was my man!). LOVE IT! As it turns out, instead of using this blog to solicit voters to support my entry and become the inaugural Home Cooking Star, as I originally thought, I may be the face of the show! Discussions are taking place; nothing more just yet. But regardless, I applaud Ms. Day for recognizing the increasing viability for internet and TV to meld into one. More and more, the on-camera work I am contracted to do is steering toward three letters (WWW) than two (TV).... Stay tuned, and you can check it out more at www.homecookingstar.com ...
Season one focuses on the best BBQ recipes, but still, an ample segue ...


TEMPT 'EM WITH TEXTURE

I like meals with varied flavor profiles, but also complimentary textures. This pasta dish uses a couple of basics along with a couple of pleasant surprises, the outcome being sweet, salty, and sensational. Thanks to Real Simple for this one...

1. Cook 1 box Rigatoni (texture!) while toasting 1/4c pine nuts (texture! toasty!) until golden brown (I always use my toaster oven, not a conventional one).
2. Heat 1 tbsp. olive oil in a saucepan. Saute 4 (sliced/chopped) garlic cloves until golden.
3. Add 1 (28 oz.) can diced tomatoes (sweet!), 1/3c golden raisins (sweet!), 1/2 tsp. salt, 1/4 tsp. pepper. Simmer until slightly thickened (approx. 10 minutes).
4. Stir in 2 tbsp. capers (salty!).
5. Toss pasta with tomato mixture and stir in pine nuts.

Once again (like a previous pasta dish I've listed) -- no sauce, but still sweet and flavorful.

Now here's one more that's one the more traditional side, but definitely one the kids should especially love...

BAKED SPAGHETTI PIE

1. Cook 1/2 lb. spaghetti. Preheat oven to 350.
2. Mix 2 beaten eggs, 1 (15 oz.) container ricotta (I always use part skim), & 3/4 c grated parmesan cheese.
3. Add pasta to mixture and pour into a greased 9" pie plate.
4. Top with 1 c marinara sauce. Layer on 3/4 c shredded mozzarella cheese & 2 extra tbsp. parmesan (Editor's note: I always prefer MORE cheese than any recipe ever calls for; that's always factored in to what you'll read here)
5. Bake for 25 minutes; let stand for 10 more, for easier serving.

Before I go, a shout out to my Internet Nanie: she tried my Tilapia recipe I posted, and she and Papa Harry loved it... woo hoo! A first for the HOD blog!

A Breather

It's 9 o'clock... Survivor's waiting on the DVR... 30 Rock/Office about to come on, but the DVR will babysit those, too... A chance to exhale in front of my trusty HP... This is the second Daddy Night in a row for me, and I relish the chance to be alone with my kiddies. Being an HOD means I get to see Jason and Lindsey (and Jill) a lot more than most men see their families, but the quality time is still at a minimum, especially since I've been running around a lot lately. I'm producing a 2:00 infomercial right now for a makeup product coming to market, called Aloe Glow (Shameless plug alert: I will be keeping you posted when the project goes "live," on the air and on the web). It's a premium quality click-pen concealer, loaded with good stuff that makes you look and feel good. Aaaanyway, it's been occupying a large section of brain space for me, so Daddy Night is a great chance for me to decompress from outside stresses and really FOCUS on the kids. Jill had Girls Night Out last night, and tonight she went to a Dave Ramsey seminar (very fiscally responsible, that one!)...
Dinner, bath, reading, bedtime...such simple activities, yet so vital for me to reconnect. I sometimes wonder who benefits more from the routine: J & L, or me...

Random thoughts:

• Is it just my 'inching-toward-dinosaur-status' PC, or is Facebook getting more and more difficult to load and navigate? Don't ruin a good thing, there, Zuckerberg...


• And speaking of Facebook: what's with all the Top 5 lists?? If you know me at all, you know I love lists (I used to doodle my list of favorite music acts in my 6th grade notebook during class -- for the record: Bruce, Van Halen, The Police, & Def Leppard topped the chart at the time)... but 5? FIVE?? I filled out a couple of them, and it's HARD! Can't they at least make 'em Top 10's instead?!?...


• Never realized how monumental it would be to make a decision on where to send your child to kindergarten... it's so cliche but so true that everyone gets so much older faster these days (Mr. Berra would be proud of that one!)...


• You know your life has shifted toward middle age when you find yourself listening to DJ Lance more than Run DMC (if you don't get that reference, then you don't watch Noggin with your kids! Check yo'self. Word.)...


• Funny moment of the week: Took Jason to the Rays-White Sox game Sunday, and his pet peeve was all the screaming. He got so fed up with the beverage hawking in the aisles, that he yelled out (for the whole of section 111 to hear), "I DON'T WANT ANY COLD BEER!" ... can't say I agreed with him at that point, but funny, nevertheless...


• Today marks the exact one-month countdown to Baby #3's scheduled arrival. Still no name decided on. Negotiations at a stand still. I wish I had a big enough blog following to solicit suggestions... anyone?... Bueller? .... (cue the crickets chirping)...


• Do I use ellipses too much...?

I wrap up with a previously alluded-to ground beef recipe I whipped up for the team the other night...

Grown-Up Ground Beef

Pulled from Southern Living mag, we really enjoyed this one, because it's simple, yet a decidedly different way to enjoy ground beef. Jill loved it, and, since she's my only consistent focus group, I take her word for it, especially in this case, because she's somewhat hot-cold when it's comes to hamburger meat in general...

1. Preheat oven to 350. Boil 3 qts. salted water. Whisk in 1c plain yellow cornmeal. Simmer and whisk until thick. Season with steak seasoning and 1/4 shredded cheddar cheese. Spread mixture into a slightly greased 11x7 (or 13x9) baking dish.


2. Brown 1 lb. ground chuck in a skillet until done; drain and transfer to bowl.


3. Saute 1 chopped onion, 1 medium sliced zucchini in 1 tbsp. olive oil until crisp-tender. Stir in beef. Add 1 (6 oz.) can tomato paste & 2 (14 1/2 oz.) cans petite diced tomatoes, drained. Simmer for 10 minutes.


4. Pour beef mixture on top of cornmeal. Cover with 3/4c (or more, to liking) cheddar cheese. Bake for 30 minutes or until bubbly.


5. Garnish with parsley, if so desired.

Head's up: Don't know if it might've needed some extra time in the oven, but my cornmeal crust wasn't crusty at all, it was more like solidified grits on the bottom. Still tasty (or else it wouldn't be in this blog), but not the consistency I expected...

Lindsey just popped downstairs for a surprise visit before mommy gets home. Normally, I would mind. Tonight, not so mcuh. She's had me wrapped around her finger since the day she arrived nearly 4 years ago. Seems like 4 days ago. Graphic description alert from the TMI Department: We didn't know if L would be a boy or girl. Jill was convinced 110% it was a boy. I remember the doctor pulling out the newborn, lifting her up, and me being the first to confirm it was indeed a VAGINA I was looking at, then the entire room (Me, Jill, both our moms) erupting into 'It's a GIRRRRRRRRRRL' shrieks! O, happy day...

...Did I mention how quickly they seem to grow up...?

Tales of a Home Office Dad

I realize I'm a bit late to the blogging game, but, better late than never...
Thanks for checking out my blog. My long term goal (not that you asked)? To create a landing site that captures the essence of a fairly new genus (or is it species?) of man I like to refer to as the HOME OFFICE DAD. This is decidedly not Mr. Mom, mind you. Rather, it is what I have (proudly) become: a working, struggling, ambitious, frustrated, grateful husband and father, who just so happens to do most of his "bringing home the bacon" from home! It is, in a sense, a by-product of last generation's women's lib...
Wait a sec, this maiden voyage blog will have to be continued... gotta go make my 3-year-old, Lindsey, a sandwich (case in point, which I will explain next posting)...