Torta Rustica and Tax Day Anniversary

It was today, 23 years ago that I met my future husband.  23 years ago I stood in his sister's family room enjoying a wonderful business luncheon they were hosting.  So much has happened in 23 years, I am in amazement at what we have been through (and I'm not just referring to my ever changing hair color either) and so thankful for all the blessings that we have experienced together.

Check out this stylish couple!
circa 1993, The Ritz Carlton Resort, Rancho Mirage, California

On that fateful day, they prepared an incredible menu of Torta Rustica, Arnold Palmer drinks and warm chocolate chip cookies.

Through the years, we have appreciated various deli styles of this Italian classic on our "meeting" anniversary. We decided this year we are going to try and create our own homemade version.  This weekend is forecasting another "Spring blizzard", so it's a good opportunity to stay home and enjoy old memories and new recipes.

Torta Rustica
Adapted from Better Homes and Gardens

1 (14 ounce) can artichoke hearts, drained and coarsely chopped
2/3 cup roasted red sweet peppers, drained and cut into thin strips
1 Tbl. olive oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 tsp. salt
1 (15 ounce) carton ricotta cheese
1 eggs, lightly beaten
1/4 tsp. ground black pepper
1/2 cup refrigerated basil pesto or classic pesto sauce
3/4 cup shredded fontina or gruyere cheese
1/2 cup Parmesan cheese
3 Tbl. all-purpose flour
4 ounces thinly sliced salami and/or pepperoni, cut into thin strips
1 Tbl. water
1 pkg. (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed (2 sheets)

Place drained artichoke hearts and roasted red peppers on paper towels;  set aside to drain while preparing filling.

For filling, in a large skillet heat oil over medium-high heat.  Add onion;  cook and stir about 3 minutes or until tender.  Stir in garlic; cook about 1 minute or until fragrant.  Add spinach; cook for 2 to 3 minutes more or until liquid is evaporated.  Sprinkle with 1/4 teaspoon of the salt.  Transfer to a colander.  When spinach is cool enough to handle, use your hands to squeeze out as much liquid as possible.  Transfer spinach mixture to a medium bowl.  Stir in ricotta, 1/4 cup of the Parmesan cheese, one of the eggs, the remaining 1/4 teaspoon salt and the black pepper.  Set aside.

Preheat oven to 375 degrees. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square.  Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.  Brush the pastry sheet with other egg beaten with water.

Spread pesto sauce over bottom crust in pan.  Spread ricotta mixture over pesto.  In a small bowl combine fontina cheese, the remaining 1/4 cup Parmesan cheese and the flour.  Sprinkle half of the fontina mixture over ricotta mixture.  Top with layers of salami/pepperoni, roasted peppers, and artichoke hearts.  Sprinkle the remaining fontina mixture over artichokes.

Unfold the remaining pastry sheet on a lightly floured surface.  Roll the remaining pastry sheet into a 10-inch square.  Place the pastry sheet over the filling.  Trim off any excess pastry and discard or save for another use.  Fold the edge of the top pastry over the bottom pastry and press to seal.  Brush the pastry with the egg mixture.

Place the springform pan on a foil lined shallow-sided baking sheet.

Bake for 45 minutes or until the pastry is golden brown.  Let the torta cool in the pan on a wire rack for 30 minutes.  Remove torta from pan, set on serving platter and let stand at room temperature for 30 minutes before serving.

** We enjoyed our Torta Rustica with a mixed green salad, honey mustard vinaigrette with toasted pine nuts, Pinot Noir (and warm chocolate chip cookies of course) Cheers!  

One Year Ago: Cambozola Platter
Two Years Ago: Carrot Cupcakes

The Finale!!

Baked Shrimp Scampi and Bargain Shopping

Okay, that whole story I told you Monday about "signs of an early spring"...I lied!!  In fact, forget you ever read that, I'm sorry to report.  We woke up to 12 inches of snow this morning...needless to say the six of us (dogs included) at home were not in the greatest of spirits.  My husband was a trooper though as he fired up the snow blower and took care of our driveway and the neighbor's sidewalk so everyone could get out today.  I thanked him with a fresh batch of baked blueberry muffins to warm up his very frozen hands and face.

So, here is where I am this morning.

This is where I should and really want to be!!

Well, since I will be going this weekend without any backyard or patio time, looks like it will be inside house chores and some shopping.  I'm on the hunt for new everyday dishes.  It is taking me forever to find the perfect plates.  It took me all of 10 minutes to select my last vehicle, but I am now going on over a year trying to find these dishes.  I am so particular about the style, color, size, embellishments, shape etc..The ones we have must be at least ten years old and are starting to show signs of wear...kind of like me. 

At any rate, I love scouting out a good deal or bargain.  I am most definitely a fan of coupon clipping and downloading. Now mind you, I'm not like those "extreme couponing" households on tv.  I mean who really needs 27 containers of bulk mayonnaise?  Not to mention who has room for all that...but I say more power to them for trying to make a difference.  They did however get their own television series, so they must be doing something right.

I am one to hit the clearance area first, whenever I enter a store.  I try to find those hidden treasures before I go any further.  I found this container (which was originally in a canister set), being sold all alone, without its lid for $ 2.99...perfect for my whisks and baking utensils.  I also scored the coordinating coffee mug for .59 cents! There's only one and it's just for me...my special coffee mug.

If you are observing no meat Fridays for Lent or just want a quick, flavorful dinner, this dish is awesome.  I love how easy it is and can be very versatile, depending on your tastes.

Baked Shrimp Scampi
Inspired and Adapted by Damn Delicious

2 Tbl. chicken broth
2 Tbl. fresh lemon juice
1/2 cup Italian Seasoned Panko Japanese breadcrumbs
1/4 cup butter, melted
2 pounds medium shrimp, peeled and deveined
2 Tbl. olive oil
3 cloves garlic, minced
1/4-1/2 tsp. crushed red pepper flakes
2 Tbl. capers, drained
salt to taste
pepper to taste
2 Tbl. chopped fresh parsley leaves

1 box angel hair pasta, cook according to package directions
freshly shaved Parmesan cheese

Preheat oven to 425 degrees.  Add chicken broth and lemon juice to a 9 x 13 baking dish; set aside.

In a small bowl, combine Panko and melted butter; set aside.

In a large bowl, combine shrimp, olive oil garlic, red pepper flakes and capers;  season with salt and pepper, to taste.

Add shrimp mixture in a single layer to the prepared baking dish.  Sprinkle evenly with Panko/butter mixture.

Place in oven and bake until bubbly and golden brown, about 10-12 minutes.

Serve immediately over angel hair pasta and garnish with parsley and Parmesan cheese.

Pairs beautifully with a fresh Caesar salad and chilled buttery Chardonnay.

Cheers and Stay Warm!!

One Year Ago: Blarney Bark
Two Years Ago: Tri Tip Tacos

Weeknight Ravioli Bake For A Very Special Week

Today was a very special day.  One that has been in the waiting for many years.  After three years, three states and three orthodontists, our twins got their braces off today.  Hallelujah!!!!!!!  They have waited a very long time for these perfectly straight pearly whites that they have tonight.

If my teens didn't check themselves out enough in the mirror before, they are having a lot of fun doing it everywhere they turn now.  I think they are just in shock though, not remembering what their teeth looked like before all the metal, wiring, banding and rubber bands.

After a morning and afternoon full of orthodontist and dental appointments, their teeth had a once over (or two) today.  So tonight I made the easiest dish ever and our new favorite ravioli ensemble.

First layer of ravioli, cheese and sauce.

Second layer....do it all over again.

Ready for the oven.

Finished product with garlic croissants and pinot noir.

Weeknight Ravioli Bake
Courtesy of Kraft Recipes

(1) 24 oz. Jar of  Spaghetti or Marinara Sauce
(1) Can (14 oz.) Diced Tomatoes, Undrained
(2) Packages (1 lb. each) Your Favorite Frozen Ravioli
(1) Package (8 oz.) KRAFT Shredded Italian Five Cheese or Mozzarella Cheese
1/2 Cup Freshly Grated Parmesan Cheese

Heat oven to 400 degrees.

Spray 13x9 baking dish with non-stick spray.

Mix spaghetti sauce, tomatoes;  spoon 1 cup into bottom of baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce.  Sprinkle with remaining shredded cheese;  cover.

Hint:  To keep the foil from sticking to the sauce and cheese, spray the underside of foil with non-stick spray.

Bake 45 minutes or until heated through, (uncovering after 30 minutes and add the parmesan for the last 15 minutes).  Let stand 10 minutes.

Tonight we toasted our girls' new smiles with Mark West Pinot Noir.  Cheers!