Lantz= Gourmet Chef

Friday Lantz went with me to look for some tank tops for Europe. While I was browsing around TJ Maxx he found something that he had to have... a Tyler Florence- Dinner at my Place recipe book. He was like, "I'm going to cook something from here," and so of course I was like, "Okay, sounds great!" So Saturday night he picked out a recipe and salad to make, and Sunday I went grocery shopping and picked up all his supplies. Last night he cooked dinner (I helped with the salad), and I have to say that I can totally get used to it. (Not that Lantz doesn't cook, cause he cooks just as much as I do. He makes breakfast every morning, and always grills anything that I need him to for dinner.) His recipe was soooooooooo yummy! Enjoy!

BIBB LETUCE WITH TARRAGON VINAIGRETTE

Ingredients:

1 small shallot, peeled and diced
1 teaspoon Dijon Mustard
1 lemon, juice only
1/4 cup extra virgin olive oil
2 tablespoons of honey
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
1 head of Bibb letuce
1 tablespoon fresh tarragon leaves

Directions:
1. Combine shallot, mustard, and lemon juice in a large salad bowl.
2. Slowly drizzle in oil as you whisk dressing.
3. Once all the oil is in, stir in honey.
4. Fold in the 1 tablespoon of chopped tarragon.
5. Season with salt and pepper.
6. Wash lettuce and seperate leaves.
7. Smear dressing up around the insides of the salad bowl and toss the leaves in the bowl. (This way all leaves get some dressing.)
8. Fold in the 1 tablespoon fresh tarragon leaves and serve.

Here are photos of salad in process:


PENNE WITH SPICY ITALIAN SAUSAGE, CREAM, TOMATOES, AND PEAS

Ingredients:

4 links of spicy Italian sausage
1 pound dried penne (we used whole wheat of course)
Exta Virgin Olive Oil (EVOO)
1 Medium Onion, chopped
4 garlic cloves, peeled, and chopped
1 28-ounce can crushed San Marzano tomatoes
1/4 cup torn fresh basil leaves
Kosher salt and ground black pepper
1 cup of heavy whipping cream
1/2 cup grated parmigiano-reggiano, plus more for serving
fresh basil leaves for garnish
2 cups of peas, blanched (To blanch the peas, submerge them into boiling water for 2
1/2 minutes(1 minute for frozen peas), then strain them and plunge them into ice
water to stop the cooking process. Strain them again, and set aside.)

Directions:
1. Preheat oven to 350 degrees. Place sausage in a roasting pan and roast in teh preheated oven for 12 to 15 minutes, until slightly golden and just cooked.
2. Cut sausage at an angle into bite-sized pieces.
3. Place a large pot of salted water over high heat and bring to a boil. Drop pasta into the boiling water and cook according to package to ensure tender yet firm noodles.
4. Set a large, heavy-based pot over medium heat and add a 2 count of EVOO (about 2 tablespoons). Add onion and garlic and saute until translucent and fragrant.
5. Add tomatoes and basil; season with salt and pepper. Simmer for 15 minutes.
6. Fold in cream and continue to simmer until rich and creamy.
7. Add sausage, blanched peas, and parmigiano- regiano. Fold together and allow the flavors to come together by simmering for 2 to 3 minutes.
8. Add pasta. Stir together.
9. Serve topped with a shower of cheese and garnish with basil.

Some pictures of the process:
This meal was so yummy, and I highly recommend it! It was fun to be in the kitchen together.... try it out! And finally the finished product: