I love a Caprese salad, I really do, but when tomatoes aren’t quiiiiiite in season…it’s just not as good. Am i right? So I just solved this problem and came up with your very favorite year- around Caprese salad. Are you excited yet? You should be.Read More
I've been dying to share this news with you, and I finally can!!! But this is how it all started. I was recently asked if I’d be interested in being a spokesperson for a local Italian food company. At first, I was like What?!?!?....HOW EXCITING....yessss! But then thought, whoa…..if this is my first major collaboration, I had to be sure I LOVED everything about the products and the brand.
As luck would have it, I found out it was for the Cervasi Brand…which was ALREADY my go-to dried pasta. Yeah! I have always loved it because it is imported from Italy (and yes there is a difference, which I’ll talk about on a future blog post) and when cooked, its tender through and through but still retains that pleasant, slightly chewy texture…just like when you are eating pasta at a trattoria in Rome. Sigh…
But I wouldn’t be working with just pasta, I learned that they had a whole line of imported Italian products. By now I really wanted to be a part of this collaboration so I ran out and bought up all things Cervasi. I purchased everything, artichokes, olives, tomatoes, crostini and even Parmesan Reggiano…the king of cheeses which I'm just a taaaaaad picky about! What I learned as I opened the yummies (like a kid in a candy store), and sampled the products was that all the products were delicious! And that cheese…well, it's the real deal!
So, now you can see why I’ve been so excited to finally announce that I am the new Spokesperson for the Cervasi brand and I honestly couldn’t be more honored and thrilled! Thank you so much Cervasi, I look forward to bringing your customers and my followers' amazing new recipes, cooking tips, demos, classes, and entertaining ideas and inspiration. I hope you all will follow my culinary journey on my blog, Facebook , Instagram and Pinterest. While you are at it, make sure you are following Cervasi on Facebook, Instagram and Pinterest for their old fantastic family recipes and my exclusive recipes! So much coming soon! Thanks for all your support my friends, Life IS delicious!
Kansas City Fresh Herbs class. Herbs 101, how to plant, harvest, store and cook with fresh herbs.Read More
Who knew there was even a day for the 'ol Roman Pasta Carbonara dish...but I DO think its worthy of its own day, and I'm SO not mad I have to make it! It's rich, cheesy, easy and, delicious in its simplicity.
It's also super quick and easy...with only a few ingredients! I'm telling you...it's like the best comfort food around. I hope you make it..and, I'd love to hear about it if you do. PS.. share this with fellow pasta lovers! Pasta Lovers Unite!
I created this cocktail for a PopUp dinner I recently had...and it was SO delicious I thought I'd share it with you! It's fresh, simple and perfect for entertaining. I love to mix up a batch of cocktails before my guests arrive so I'm not mixing drinks during the gathering. So let me show you how to mix this delicious blackberry, sage and bourbon cocktail!
First, you make the simple syrup. Just add 1/2 cup of sugar into 1/2 cup of water in a saucepan and bring to a simmer; add a few fresh sage leaves and then remove from the heat. Let steep for about 15 minutes then strain and cool. This can be stored in the fridge for about 2 weeks. Perfect for make-ahead entertaining!
When you are ready for your cocktail, muddle a few blackberries in the bottom of a glass. Add 1 ounce of the sage simple syrup, 2 ounces of bourbon, crushed ice and stir baby stir! OMG...it's so so good. Garnish with a few extra blackberries and enjoy!
I CAN NOT believe we got a pic with any still left in my glass! hee-hee! Hey if it sounds good....share with your favorite cocktailing friends!! xx, L
I'm kinda addicted to this soup right now! Pasta e fagioli, meaning "pasta and beans", is a traditional Italian dish. Like many other Italian favorites, the dish started as a peasant dish, being composed of inexpensive ingredients.
I love it because I can change it up to suit whatever mood I'm in! More spinach, less pasta, more tomatoes...really, you can do whatever you'd like since the base is so delicious! After this March Madness, madness...I'm leaning towards the "less pasta" version:). Equally as yummy! So give this easy Pasta Fagioli recipe a try.
Hope you try it! And If you do...#laurenlanecooks, so I can take a peak at your awesomeness! xx, L
And it only has THREE ingredients and not one of them is cream! The first time I put this in my belly was in Rome, and as luck would have it, it's where Alfredo originated. Fettuccine with butter and cheese was first mentioned in the 15th-century cookbook, Libro de arte coquinaria, written by Martino da Como.
First, I made my pasta, but you can certainly buy yours.....but if you have 20 minutes you really should give it a try! OMG, its' just that good!
Here are the ingredients for the fresh pasta. I'm sure you have everything on had already!
The nice thing about fresh pasta is that A) is ridiculously delicious and B) It only takes a few minutes to cook. After it's cooked you just toss it in a bowl with your butter and grated cheese and voilà...you will have the best bowl of comfort food around. PS...DO NOT make for your friends unless you want to be making it OFTEN....trust me:)
Give it a try and let me know what you think! #laurenlanecooks
How about a little Sangria in your life?? Well...I've got you covered. I'll be posting a few different Sangria recipes throughout the month just to make sure you don't go thristy:) So many options and just so little time! #getyourdrinkon
One bottle fruity red wine, such as Merlot
4 ounces brandy
3 ounces Simple Syrup (equal parts water and sugar. heated until the sugar melts) Now this is where you can have some fun Add fresh mint, basil or thyme to your simple syrup and it adds an herby deliciousness!
2 cups seasonal mixed fruit
In a pitcher, combine the red wine, brandy, Simple Syrup, and fruit. Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. Serve the sangria in ice-filled wine glasses with a bit of fruit on the top. Cheers!
Why is this perfect for Entertaining....well let me just tell you!
1) It's like 3 ingredients!....give or take the salt and pepper and all.
2) You can make the star ingredient, the caramelized onions, a few days in advance.
3) You BUY the puff pastry....a time saver for sure!
4) You assemble and bake it before your guests even get to your home..then boom...you plate it on a pretty wood board and you look like a hero! It's served at room temperature.
5) It's delicious! The caramelized onions are so sweet and savory....it really is a luscious appetizer or side for a dinner.
I could go on...but you get the picture....so give it a whirl and let me know what you think. OR, if you don't want to make it....well then share it with a friend that will, so you can get it in your belly!!
This jam is SO easy to make and ridiculously delicious! I made this pie crust, I know...it's not the prettiest but trust me it tasted great! BUT, feel free to use a store-bought crust to make it even easier. OH...and make a triple batch to give away as gifts....your friends will LOVE you!! ....even more;)
- 1/2 cup sugar
- 1/2 cup water
- 12 dried figs
- 3 tablespoons brandy or apple juice
- 1/2 cup nuts, such as hazelnuts or walnuts, toasted * see Tip below
In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. This will soften the figs.
Remove the pan from the heat and allow the syrup to cool for about 10 minutes. Place into a food processor and add the nuts. Blend until smooth and thick.
*Tip: To toast the nuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 5 to 10 minutes, depending on the nut, or just until lightly toasted. Cool completely before using.
- one pie dough (homemade or store-bought)
- fig jam
- fresh thyme leaves or powered sugar for garnish
Preheat oven to 400 degrees F.
Make, chill and roll out your favorite pie dough on a floured surface OR roll out a store-bought pie crust. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
Spread the preserves on top of dough, leaving a 1-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with fresh thyme if it's on hand, or dust with the powdered sugar,
This is great for entertaining since it can be served warm or at room temperature. Enjoy! xx L