Thought of the Day
Luck is a dividend of sweat. The more you sweat, the luckier you get.
February 9th 2025
Parmesan Basil Orzo
Orzo with Parmesan & Basil
Orzo with Parmesan & Basil from Taste of Home
Prep time: 5 minutes
Cooking time: 15 minutes
Serving size: 4 servings
Ingredients
- 1 cup uncooked orzo pasta or pearl couscous
- 2 tablespoons butter
- 1 can (14.5 ounces) chicken broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried basil
- 1/8 teaspoon pepper
- Thinly sliced fresh basil (optional)
Directions
- Toast the Orzo:
- In a large cast-iron or heavy skillet, sauté the orzo in butter over medium heat until lightly browned, about 3–5 minutes.
- Cook the Orzo:
- Stir in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed and the orzo is tender, about 10–15 minutes.
- Finish with Flavor:
- Stir in the Parmesan cheese, dried basil, and pepper. Mix well until the cheese is melted and the orzo is creamy.
- Garnish and Serve:
- If desired, top with thinly sliced fresh basil for extra flavor and presentation. Serve immediately. Enjoy!
February 8th 2025
Thought of the Day
Never blame others for the road you are on, it’s your own asphalt.
Four Cheese Baked Pasta
Four Cheese Baked Pasta
Four Cheese Baked Pasta Recipe from Foodnetwork
Prep time: 20 minutes
Cooking time: 1 hour and 15 minutes
Serving size: 6 to 8 servings
Ingredients
- Kosher salt
- 1 (28-ounce) can whole plum tomatoes, crushed by hand
- 1 pound mezzi rigatoni
- 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 1/2 cup chopped fresh parsley
- 1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
- 1 pound part-skim mozzarella cheese, cubed
- 1 1/2 cups grated asiago cheese (about 6 ounces)
- 8 ounces part-skim ricotta cheese
- 1 head garlic
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 1 onion, chopped
- 1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
Directions
Preheat and Roast Garlic:
Preheat the oven to 400°F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
Prepare the Sauce:
Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel, cooking and stirring occasionally for about 3 minutes. Add the chopped garlic and red pepper flakes, cooking for another 2 minutes until the garlic softens. Stir in the tomato paste and 1 teaspoon salt, and cook for 3 more minutes until the vegetables are tender. Add the crushed tomatoes and 4 cups water. Stir and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 30 minutes.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the mezzi rigatoni and cook according to the package instructions. Drain, rinse under cold water, and set aside.
Prepare the Breadcrumbs:
Pulse the toasted rosemary focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each of parmesan and parsley. Pulse a few times until combined. Set aside.
Assemble the Dish:
Lightly brush a 9-by-13-inch baking dish with olive oil. Combine the cooked pasta, sauce, sun-dried tomatoes, fennel fronds, mozzarella, asiago, and the remaining 1/4 cup each of parmesan and parsley. Toss until well mixed. Transfer the mixture to the prepared baking dish. Top with spoonfuls of ricotta and sprinkle with the breadcrumbs.
Bake:
Cover the dish loosely with foil and bake for 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes.
Rest and Serve:
Let the baked pasta rest for 10 minutes before serving. Enjoy!
February 7th 2025
Thought of the Day
When in doubt, look intelligent.
Concha Bread
Concha Bread
Concha Bread Recipe from Delish
Prep time: 3 hours and 15 minutes
Cooking time: 22 minutes
Serving size: 12 servings
Ingredients
Dough:
- 2/3 cup whole milk
- 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
- 1/4 cup plus 1 tsp. granulated sugar
- 4 to 4 1/2 cups all-purpose flour
- 2 tsp. kosher salt
- 4 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl
Topping and Assembly:
- 1 cup all-purpose flour, plus more for assembly
- 1 cup powdered sugar
- 3/4 cup vegetable shortening
- 2 Tbsp. unsweetened cocoa powder (optional)
- 2 tsp. pure vanilla extract
- Pinch of kosher salt
Directions
Dough:
- Activate Yeast:
In a small pot over medium heat, warm milk until about 105°F (warm to the touch, not hot). Transfer to a liquid measuring cup, stir in yeast and 1 tsp. granulated sugar. Let sit until foamy, about 5 minutes. - Mix Dry Ingredients:
In the large bowl of a stand mixer, whisk together 4 cups of flour, salt, and the remaining 1/4 cup of granulated sugar. - Combine Ingredients:
Once the milk mixture is foamy, add it to the flour mixture along with the eggs. Stir with a rubber spatula or wooden spoon until a shaggy dough forms. - Knead Dough:
Attach the bowl to the stand mixer fitted with the dough hook. Mix on medium-low speed, adding more flour 1 tablespoon at a time if the dough sticks to the bottom. Knead until smooth and elastic but still firm, about 10-12 minutes. - Incorporate Butter:
With the mixer running, add butter one piece at a time. Wait until each piece is fully incorporated before adding the next. This process might take up to 10 minutes. - First Rise:
Brush a medium bowl with softened butter. Shape the dough into a ball, transfer it to the prepared bowl, and cover tightly with plastic wrap. Let rise in a warm, draft-free area until nearly doubled in size, about 1 hour.
Topping and Assembly:
- Prepare Topping:
In the bowl of a stand mixer fitted with the whisk attachment, beat together 1 cup flour, powdered sugar, shortening, cocoa powder (if using), vanilla, and a pinch of salt on low speed. Increase to medium speed and beat until smooth, resembling frosting (about 1 minute). - Shape Dough:
Line 2 baking sheets with parchment paper. Turn the dough onto a clean surface and divide it into 12 equal pieces. Roll each piece into a ball and place 6 balls on each sheet. - Add Topping:
Using damp hands, scoop about 2 heaping tablespoons of topping and pat it into a 3-inch disc. Drape the disc over each dough ball, leaving about 1/4-inch of dough exposed at the bottom. Smooth the topping gently with damp fingers. - Score Topping:
Use a conchas mold or a sharp knife dipped in flour to score the topping into patterns. Let the conchas rise again until the dough balls are about one-third bigger, about 1 hour.
Bake:
- Preheat Oven:
Arrange racks in the upper and lower thirds of the oven. Preheat to 350°F. - Bake Conchas:
Bake for 20-22 minutes, rotating the baking sheets halfway through, until golden and risen. - Cool and Serve:
Transfer conchas to a wire rack to cool before serving.
Irv Gotti, music executive who created Murder Inc. Records, dies at 54
NEW YORK (AP) — Irv Gotti, a music mogul who founded Murder Inc. Records and was behind major hip-hop and R&B artists such as Ashanti and Ja Rule, has died. He was 54.
Def Jam Recordings, which was the parent company of Murder Inc., announced Gotti’s death in a statement late Wednesday night. It did not give a cause of death.
Gotti, whose real name is Irving Lorenzo, founded Murder Inc. with his brother in the late 1990s, with the label gaining worldwide prominence through platinum-selling artists Ashanti and Ja Rule. Gotti had also worked with artists DMX, Fat Joe and Jay-Z, among other huge names in the genre.
“His creative genius and unwavering dedication to the culture birthed countless hits, defining an era of music that continues to resonate with fans worldwide,” the statement from Def Jam read.
The label, which got its name after Gotti watched a documentary on the original Murder, Inc. crew of mob hitmen, once came under investigation for allegedly laundering drug money for a notorious crack kingpin, leading to criminal charges against Gotti. He was eventually acquitted.
The bad press around the investigation led to Gotti dropping the word “Murder” from the title of the label to change its name to The Inc.
“All of these big records, and people would still come back and focus on the negative word ‘murder,’” he said when he announced the change.
Still, Gotti never changed the nickname he shared with the late Gambino family boss John Gotti, which he said was given to him by Jay-Z.
“I ain’t going to change it,” he said of his name.
Lyor Cohen, a former Def Jam executive who is now global head of music at YouTube and Google, said “Def Jam has lost one of it’s most creative soldiers.”
“He was hip hop, and when we were on bended knee he brought the heat and saved our asses. He comes from a very tight, beautiful family from Queens and it’s an honor and a privilege to have known him. Irv you will be missed,” Cohen said in a statement.
February 6th 2025
Thought of the Day
Haste is waste.
Summer Rolls
Summer Rolls
Summer Rolls Recipe from The Kitchn
Prep time: 45 minutes
Cooking time: N/A
Serving size: 16 rolls
Ingredients
For the filling:
- 1 quart water
- 24 medium uncooked shrimp (about 1 pound), peeled, deveined, and tails removed
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon granulated sugar
- 1 teaspoon fish sauce
- Juice of 1/2 medium lime (about 1 tablespoon)
- 1 small seedless cucumber, julienned
- 1 medium carrot, peeled and julienned
- 2 large radishes, julienned
- 1 medium scallion, thinly sliced
To assemble the rolls:
- 4 ounces dried cellophane noodles (bean threads)
- 1/2 teaspoon toasted sesame oil
- 16 (8 1/2-inch) rice paper wrappers
- 30 fresh basil or mint leaves
- 8 leaves bibb or butter lettuce, halved
Directions
Cook the Shrimp:
- Bring 1 quart of water to a boil in a medium saucepan over high heat. Prepare an ice water bath.
- Add the shrimp to the boiling water and cook for 1 minute. Remove with a slotted spoon and transfer to the ice water bath. Let sit for 5 minutes, then drain. Slice shrimp in half horizontally (butterfly) and set aside. Reserve the water for the noodles.
Prepare the Vegetables:
- In a large bowl, whisk together rice vinegar, sugar, fish sauce, and lime juice.
- Add cucumber, carrot, radishes, and scallion. Toss to combine and set aside.
Cook the Noodles:
- If needed, break the noodles into smaller pieces. Reheat the reserved shrimp water until boiling, then turn off the heat.
- Add the noodles and let sit for about 10 minutes (or according to package instructions) until tender. Drain, toss with sesame oil, and set aside.
Prepare the Rice Paper Wrappers:
- Fill a pie plate halfway with room-temperature water. Submerge one rice paper wrapper for about 30 seconds until soft. Carefully remove and lay flat on a clean surface.
Assemble the Rolls:
- Place 2-3 basil or mint leaves slightly left of center on the wrapper. Lay 3-4 shrimp pieces, cut side up, over the herbs.
- Hold a lettuce leaf in your hand and fill it with 1/4 cup vegetable mixture and 1-2 tablespoons of noodles. Place the lettuce cup next to the shrimp.
Roll the Spring Rolls:
- Fold the top and bottom of the wrapper over the filling.
- Roll the left side over the shrimp, then roll tightly until sealed.
- Place seam-side down on a baking sheet and cover with a damp towel. Repeat with remaining wrappers and filling.
Serve:
- Cut rolls in half if desired and serve with peanut sauce for dipping.
Devils Food Cookies
Devils Food Cookies
Devils Food Cookies Recipe from Taste of Home
Prep time: 15 minutes
Cooking time: 10 minutes
Serving size: 28 cookies
Ingredients
- 1 package Devil’s Food cake mix (regular size)
- 2 large eggs, room temperature
- 2 tablespoons butter, softened
- 3 tablespoons water
- 1/2 cup miniature semisweet chocolate chips
Directions
Prepare the Dough:
- Preheat the oven to 350°F.
- In a large bowl, combine the cake mix, eggs, butter, and water. The batter will be thick.
- Gently fold in the chocolate chips.
Shape and Bake:
- Drop tablespoonfuls of dough 2 inches apart onto baking sheets coated with cooking spray.
- Bake for 10-13 minutes, or until the cookies are set and the edges are lightly browned.
Cool and Serve:
- Allow cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
