Summer Travel in New England: Nauset Beach & Harwich Treasure Chest, Cape Cod

Posted on August 4, 2011 by Renee {Eat.Live.Blog.}

In this edition of Summer Travel in New England, I am going to share with you my second most favorite place to completely unwind and a great recipe to take with you to that place. But first, some back story….

This is my friend Alicia.

Alicia is awesome for a number of reasons:

  1. She is in the Roller Derby. Told ya, awesome.
  2. She shaved her head for charity
  3. She raves about my cooking and even remakes my recipes (this makes me unendingly happy)

With boyfriend Eamon (a super talented tattoo artist), they make up one of our very favorite couples. A few years back A&E started to invite us out to Harwich for some super fun Cape weekends. And also introduced us to one of the most beautiful beaches in the Cape, Nauset Beach.

The reason I love Nauset is that on top of being a beautifully pristine beach with pretty good-sized waves, this beach is also “user-friendly”. The parking is close, Liam’s Clam Shack is there, and you only have to walk about a 100 yards from the main stairs to have absolute peace and quiet.

That’s right folks, here’s the secret of Cape beaches….if you don’t sit on top of the stairs down, you can get away from the crowds. Shocking, I know.

And yes, I am kicking myself for not having pictures of said beach right now. I guess I am always just enjoying myself too much to bother!

After leaving a day at Nauset Beach (which is very, very hard to do!), this area of the Cape has another surprise in store for you….The Harwich Dump. That’s right, the dump. But this is not an ordinary dump, this is the Harwich Treasure Chest!

The Treasure Chest is a magical place where you can drop off things that you want to throw away, but others may get use of. You know, the whole “one man’s trash” deal… You can find everything from records, to cookbooks, to bicycles, to furniture to….

…like I said, everything! I walked away with a pretty cool cookbook, while another friend took home a board game and a dress. This place is pretty neat indeed.

Our day was not devoid of food, of course! I had forgotten to bring my favorite beach treat, Combos, so I found these delicious vitals:

We all know how much I love pickles, so these Lay’s Dill Pickle Potato Chips were a great snack! In S. Africa Dill Pickle chips are as common as BBQ is here, so it is about time USA caught up with that trend!

And another reason we love Alicia, she made us this fabulous pasta salad to nibble on at the beach. Packed in individual ziplock baggies with our names on them, it was quite perfect!

Read Part 1 of Summer Travel in New England

Read Part 2 of Summer Travel in New England

Read Part 3 of Summer Travel in New England

Beach Ready Pasta Salad Recipe

Ingredients

  • 1 package spiral pasta (prepared per box instructions)
  • 1 package elbow pasta (prepared per box instructions)
  • 1 jar roasted red peppers (chopped)
  • 1 cucumber (peeled and chopped)
  • 1 box grape tomatoes (halved)
  • 1/2 lb asparagus (Prepared to your liking. I usually saute them in EVOO for about 3 minutes. Cut into bite sized pieces)
  • 1 can garbanzo beans (drained and rinsed)
  • 1 small red onion (chopped)
  • Peperoncini (quantity of your liking – chopped)
  • Feta cheese
  • 2/3 cup Olive Oil
  • 1.5 cup red wine vinegar
  • 1 tsp sugar
  • Dried oregano
  • Salt
  • Pepper

Directions:

  • Combine pasta, veggies and cheese in a large bowl. Add any extra veggies you would like
  • Mix well
  • In a separate container, mix oil, vinegar, sugar and spices to your taste
  • Shake dressing well
  • Coat salad until moist, but not drowning in dressing
  • Cover and refrigerate overnight, reserving remaining dressing
  • Taste before serving and add more dressing as needed

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Inspired by Summer Reading: Summer Vegetable & Sausage Pasta Recipe

Posted on July 19, 2011 by Renee {Eat.Live.Blog.}

About a week ago, I put out an SOS for summer reading for my beach trip. I received a ton of really great suggestions, but one stood out. Not only did the fabulous Lena recommend “I Loved, I Lost, I Made Spaghetti,” by Giulia Melucci, but she even brought her copy to me to borrow!

Lena was right, this book made the perfect beach reading. Even though the actual narration of the book was great, the recipes sprinkled throughout stole my heart. By the end of the book, you have a great feel for Guilia’s cooking style, and you have seen enough of her recipes to be able to adapt her style to your own.

I only expected a beach read, I did not expect to get my cooking motivation back….but that is exactly what happened! As I was reading, adaptations of Giulia’s recipes kept popping into my head. Believe it or not, I couldn’t wait to get home get cooking again!

This recipe was inspired by the book, as well as the tomatoes and peppers that came off of our patio plants when we got home. The tips I received from Guilia did not disappoint. I was able to adapt her base cooking method, and the results were spectacular.

This is a very simple summer pasta recipe, and you can mix and match the ingredients however you choose…But it is best when you can throw in a little something from your personal garden!

Recipe: Summer Vegetable and Sausage Pasta

Ingredients (Makes 2 servings, may be doubled):

  • 6 oz Fettucini Nests or Pappardelle Pasta
  • 2 Sweet Italian Sausage links (casing removed)
  • 4 Tbsp Olive Oil
  • Red pepper flakes (may omit if you don’t like spicy)
  • 2 large garlic coves (thinly sliced)
  • 1/4 Vidalia onion (diced)
  • 1/2 Yellow Pepper (diced)
  • 1/2 Red Pepper (diced)
  • 1/2 Green Pepper (diced)
  • Salt
  • 30 fresh basil leaves (torn into small pieces)
  • Grated Reggiano or Parmesan

Directions:

  • Heat up a large non-stick pan over medium-high
  • Crumble sausage into pan
  • Cook, stirring every so often, until sausage is brown. About 8 minutes.
  • While the sausage is cooking, begin cooking your pasta according to the instructions on the pasta package.
  • Drain the fat from the sausage, and move cooked sausage to a bowl for use later.
  • Add 3 Tablespoons of olive oil, red pepper flakes, garlic and onion to the hot pan
  • Cook, stirring frequently, until mixture starts to get a golden color. About 5 minutes
  • Reduce heat to medium and add all of the peppers
  • Cook peppers, stirring often, for about 5 minutes. Peppers should not get soft, just tender to the bite.
  • Your pasta should be ready by now. Drain it and set aside.
  • Add the cooked sausage to the pepper and onion mixture. Increase heat to medium-high and cook, stirring often, for 5 more minutes.
  • Salt mixture to taste.
  • Add torn basil leaves and stir.
  • Add cooked pasta to the sausage mixture, drizzle with remaining tablespoon of olive oil and mix well.
  • Reduce heat to low and cook, stirring frequently, for an additional 3 minutes.
  • Place pasta mixture in serving bowls and sprinkle with cheese.

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Recipe – Vegetable Loaded Homemade Spaghetti Sauce

Posted on March 4, 2011 by Renee {Eat.Live.Blog.}

We are always looking for easy ways to add veggies to our meals. This spaghetti sauce is one of my very favorite ways! This sauce is absolutely loaded with good-for-you veggies, while disguising itself as a simply delicious sauce.

Look at all those veggies!

Serve this sauce over protein enhanced pasta, veggie pasta, brown rice, a baked potato, in a pita….there is no limit to what you can do with it. If you are looking for an added protein punch, brown up some Morningstar Farms crumbles and add them to the sauce. This makes it take on the texture of a meat sauce, and can even double as a vegetarian sloppy joe!

We had the sauce 2 ways this week. The first day I browned up some Whole Foods Hot Italian Chicken Sausage to eat with it. The 2nd day I made a panko crusted chicken cutlet for Ryan, and a grilled chicken cutlet for me, to go with the left overs. I even received the highest compliment you can receive in our house…”This tastes like it came from a restaurant.” Ah, its the little things in life…

Veggie Loaded Spaghetti Sauce

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves (thinly sliced)
  • 1 small onion (chopped)
  • 1 small red pepper (diced)
  • 1 small green bell pepper (diced)
  • 1 10 oz package of frozen chopped spinach (thawed and squeezed of excess water)
  • 6 oz tomato paste
  • 24 oz crushed tomatoes
  • 1/4 cup white wine
  • 1-2 tsp sugar (to taste)
  • 2 tsp oregano
  • 2 tsp basil
  • pinch of cinnamon

Directions

  • Place olive oil and garlic in saucepan. Do NOT turn heat on yet
  • Chop and dice your veggies as the garlic sits in the oil
  • Once everything is prepped turn the heat on your pan to medium-high
  • When oil starts to sizzle, add onions
  • Saute for about 3 minutes and add peppers
  • Saute for 3 – 5 minutes, do not let the peppers get soggy
  • Add the spinach
  • Saute for 3 minutes
  • Add tomato paste and stir well
  • Allow to brown for 3 minutes
  • Add crushed tomatoes and stir well
  • Bring to a slow boil and add wine
  • Bring to a slow boil again and stir in sugar and spices
  • Bring to a slow boil again and reduce heat to a simmer
  • Cover and allow to simmer for at least 20 minutes. If simmering longer, make sure to stir often and add water if the sauce gets too thick.

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Recipe: Our New Fave – Chicken Cacciatore

Posted on August 27, 2010 by Renee {Eat.Live.Blog.}

A couple of weeks ago, I had a very bad NOT cooking week. It was hot out, I was cranky, and all I wanted is take-out chicken wings! So when I woke up that Tuesday morning, I thought I better get that chicken breast cooking in the slower cooker otherwise we will have to break down and order those take-out wings tonight!

I looked in the fridge and found some green pepper and onion, so chicken cacciatore it is! I didn’t have a recipe since I was not planning to cook, so I decided just to wing it and hope for the best.

When I finally got home from work I tasted my creation, and much to my surprise, it was fantastic! I was fully expecting this meal to be a flop, thinking I had not done enough for it to be in the least bit interesting, but it really was perfectly flavored! I had picked up some capers and super fresh ricotta on Sunday, and these were the perfect finishing touches to a great meal.

Since that week, this meal has become a regular in our rotation. I think the Purity Cheese Co. Ricotta (made locally in Quincy, MA.) is a serious crowning jewel on this dish. I pick mine up at Russo’s market. Seriously, you have to stop me from eating the stuff with a spoon…

I digress…here is the 411 on how to make this happen!

Ingredients:

  • 1 lb chicken breast tenders
  • 1 small onion (sliced)
  • 1 medium green pepper (sliced into small strips)
  • 4.5 oz can tomato paste
  • 10 oz can diced tomatoes (I used the ones w/ onion & garlic)
  • 1 cup water
  • 1 tsp sugar
  • salt to taste
  • 1-2 tbsp capers
  • Ricotta Cheese

Directions:

  • Place chicken breast in slow cooker
  • Throw in onions and peppers
  • Spread tomato paste over top
  • Pour in diced tomatoes and water
  • Stir carefully
  • Cook on low for 8 hours or high for 4 hours
  • 30 minutes before serving, add sugar & capers
  • Add salt to taste
  • Let continue to cook for 30 minutes
  • Make sure chicken is in bite size pieces
  • Serve over angel hair pasta with a scoop of fresh, cold ricotta

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Bloggers Dinner @ Villa Francesca in the North End of Boston

Posted on August 23, 2010 by Renee {Eat.Live.Blog.}

A couple of weeks ago, the fabulous Kristen Haley of x10industries contacted me on twitter with an invite to a bloggers’ evening  at Villa Francesca in Boston’s North End. This was my first official invite to a foodie event, so I could not have been more excited! I also have a very bad habit of always going to my favorite restaurant in the North End, Piccola Venezia, due to a strong fear of having inferior food at an inflated price. So Kristen had just offered me the perfect opportunity to spread my traditional foodie wings!

I was also  excited because this would be a great opportunity to meet, in person, some of the amazing Boston Fooderati I have been tweeting with for months! My amazing  dining partners included: Lara of Good Cook Doris, Melissa of The Foodies at Work, Daisy of Indulge, Inspire, Imbibe, Alicia of The Clean Plate Club, Katie of The Small Boston Kitchen, Meghan of Travel, Wine, Dine, Megan of Delicious Dishings, Michelle of Fun and Fearless in Beantown, and Justin of Justin Can Cook. I could not have asked for a better group to dine with! Sure, there were 83 cameras flashing every time a dish was served, and nobody touched food until all pictures were cleared, but I would not have had it any other way!

We were greeted with oysters and Prosecco, the way I prefer to be greeted! The oysters were blue points from Duxbury, MA and quickly moved up to the top of my list of favorite types of oysters.

A few notes on the restaurant before I continue. Villa Francesca is located on a side street just off of Hanover. It was the first night of Restaurant Week, and they had just released a Groupon, so the kitchen was a little slow, but the service was pretty good, and the owner Bill made his rounds to explain every course, ala Top Chef, which was a nice touch. We sat in the basement, which I assume is used for private parties. This room has a very low, exposed beam ceiling, and a great wine cellar. But I will say this room was WARM. I was hoping I chose the right outfit to hide the sweat marks that were sure to ensue! But I digress, back to the food!

Next up an antipasti plate was delivered between every four diners. My favorite item on the plate was the mozzarella that was like buttah! But I also can’t resist cured meats, so in reality, everything on the plate was my favorite! This was served alongside the bread and olive oil which were not really worthy of a write up.

Following the antipasti, what was probably my favorite dish of the night was served, Fettuccine con Gamberi. The pasta was undoubtedly fresh, and delicious in its own right. It was dressed in a light tomato cream sauce and topped with 4 shrimp. I am not a shrimp fan, so I stuck to the pasta, and the pasta was good! Even though the shrimp dish was only a half serving, I couldn’t finish the whole thing, and at this point had no idea how I would get any more food down!

The main courses came and went, they paled in comparison to the pasta, so I will not bore you  with the details. However, the next delight was the fresh, MADE AT THE TABLE cannoli! Now Ryan will tell you I am not a cannoli fan. I can bring home a box of cannolis from Mikes Pastry without even touching one. But having a cannoli made at the table, with your choice of mix-ins (I took all 3 – chocolate chips, walnuts & powdered sugar) was something I could not resist. The cream was outstanding, almost enough to make me like cannolis! Bill told us the secret is to keep it simple, only ricotta, sugar and vanilla. Simple is good Bill, simple is good!

All and all, this was a fabulous time! I will definitely head back to Villa Francesca the next time I am craving some delicious, homemade pasta. A special thank you to Kristen & Bill for their hospitality, it was a privilege! As for the rest of my Boston Foodies…well I don’t doubt I will be eating with you all again very soon!
Villa Francesca on Urbanspoon

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