Zucchini and Onion Pasta

This is a fun recipe I made as my own just by watching other chefs I have worked with. It was very popular at a Talin’s Table that I hosted in a Ventura beach house.

Serves 5 people

Ingredients

. 4 zucchini’s, cubed
. 2 onions, sliced
. 1/2 glass white wine, I like using Pinot Grigio
. 1 cup heavy cream
. 2 tablespoons EVOO
. salt and pepper to taste
. 16 oz. dried spaghetti

Procedure

  1. In a large pot, bring 4-6 quarts of salted water to a boil.
  2. In a large saucepan, heat up the EVOO and add the onions.
  3. Add the pasta to the pot of water and cook for about 10 minutes.
  4. Once the onions become translucent, add the zucchini and cook until everything becomes golden.
  5. Add the white wine and let it get absorbed by the vegetables.
  6. Add the heavy cream and let it come to a boil to start thickening and then to a simmer.
  7. Add the spaghetti pasta and mix together until thick.
  8. Serve right away.

Talina’s Pesto

There are so many delicious recipes for pesto… so of course I have one of my own too!

It’s not too different from the traditional pesto recipe, but its just so delicious.
Pesto is great to put on toast with some tomatoes and extra olive oil, pasta, a grilled cheese and pancetta sandwich, ….oh the possibilities. Try me recipe out and let me know what you think

Photo by: Hayley Boomhower and Sean Rea

Appliances
. food processor

Ingredients
. 1 bunch of fresh basil
. 1/4 cup almonds
. 1/4 cup grated white cheddar cheese
. 3 garlic cloves
. 1/2 cup EVOO
. juice of 1 lemon
. salt and pepper to taste

Procedure
1. Pull the basil leaves off the stems of the basil. Add it to a food processor.
2. Add the rest of the ingredients into the food processor and pulse until it becomes super fine and spreadable.
3. Enjoy on some fresh made pasta or a piece of toast.

Simple Pasta with Pancetta and Goat Cheese

This is one of the easiest and flavorful pastas. It’s so simple that I have to hold myself back from making it every night. If you like garlic, you’ll love this. Don’t forget the wine!

Ingredients

.16 oz. bag dried spaghetti (or whatever type of pasta you like)
.4 tablespoons EVOO
.5 garlic cloves, finely chopped
.1/2 bunch of Italian parsley, finely chopped
.1/4 cup of white wine
.4 oz. goat cheese log (sliced into 4 slices of 1/4 inch thick)
.4 slices of pancetta, cooked to crispiness

Procedure

  1. Bring a pot of water to boil.
  2. Add the dry pasta and boil for 11 minutes.
  3. While the pasta is boiling, in a sauce pan add 2 tablespoons of EVOO on medium heat.
  4. Add the garlic and cook until the garlic creates an aroma.
  5. Add the white wine and let it cook and thicken like a sauce.
  6. Add the parsley.
  7. By this time, the pasta should be all done. Add the pasta into the saucepan and mix.
  8. Plate the pasta and on top add a slice of pancetta and a slice of goat cheese.

Photo by: Hayley Boomhower and Sean Rea

And there you have it, a simple, easy, fast, and not to mention delicious pasta dinner. Anush!

A Hidden Gem

My boyfriend and I went out for a date. It was the sweetest night. We got off work and got ready and off we were to Ojai, Ca. Ojai is a really cute town with lots of good food, wine, and of course, beer. So much of the food is locally sourced. Andrew found this one place called, Nocciola (No-cho-la). It’s an Italian-owned restaurant.

We were driving, using google maps of course, and couldn’t quite figure out where the place was. Only to find out, to my liking, it looked like a house!

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Every detail when you first walk up the steps, including the beautiful glass door, made me feel so welcomed and quite honestly, super giddy. I was just so excited that a place like this existed. So we were escorted to our table and they brought some bread and olive oil. The olive focaccia was delicious. Our server took our order and everything came out in a perfectly timed manner. We started out with a tuna tartara appetizer. It was seasoned well to where you can appreciate the taste of the tuna, but not in an overwhelming way. The balsamic glaze adds a nice touch. I love raw food, so I always like to get some kind of tartar as an appetizer. Tuna TartarThen, we ordered two different types of filled pasta. My favorite was the branzino filled ravioli. It was SO GOOD and the buttery sauce was perfect with the perfect crunch from the breadcrumbs on top.

Branzino filled ravioliThe second ravioli we got was filled with veal and porcini with a tomato garlic sauce.

veal and porcini ravioliWe cleaned our plates up, literally licking every bit of sauce we can. We learned that this place is owned by an Italian couple straight from Italy. The wife decorated the place (amazing job..I LOVE IT) and the husband is the chef. Funny enough, Edible Ojai just did a segment on this restaurant and you can read all about it HERE. I enjoyed every bit of this place and I know you will too.

Loving to Love

There is something really special happening in my life right now. You must have guessed it… I’m in love! It’s true! My friends are constantly telling me to stop being so giddy because of how much i giggle at the thought of him. His name is Andrew and yep… he’s a chef!

As we’re getting to know each other in this time, there is definitely something we love to do together and that is to cook. We experiment recipes, we cook traditional food from grandma’s recipes… we test recipes.. it’s all so much fun.

In the midst of all the cooking though, my favorite thing to do is to watch Andrew cook. He gets in this zone and sometimes he even paces back and forth as he’s thinking and I think it’s really cute. So, the other day he decided to make me a pasta. It was a new recipe he came up with and I just watched him get to work.

First, we ate some delicious salame as a pre-game to the cooking. Of course!

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Then, the cooking began. We had simple ingredients and made some pasta. We used prosciutto, parmesan, cream, and olive oil.

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Andrew started out by heating up the cubed prosciutto to a perfect light brown.

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Next we added some cream, followed by the parm and some delightful pasta for dinner.

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It was so good, I can still taste it in my mouth. I loved every bite. Where’s my bowl??!