"Orecchiettoni" with Cherry tomatoes and Arugula

A popular type of pasta is called "orecchiette" in italy which means little ears, however you can definitely find it everywhere in the United States as well. my attempt at making them at home ended up with a larger version of the original. However this all started with me searching for a recipe that inspired me to do something simple, classic, italian and delicious and this recipe hit the spot!

I was going to just buy the dried pasta (which you can certainly do because its MUCH less time consuming) but something about eating a home-made pasta really makes the recipe go from being a simple pasta dish to something really really special. That and eating it with all of your minions ( i mean helpers- and this time it really was so). I really didn't have to force (i mean ask for) anyones help, everyone just volunteered and I had people helping by, chopping onion, pressing the pasta into disks, and seperating the pasta out into seperate pieces on the counters, making the end result really special and a team effort and thus a true pleasure to eat!

I would recommend this dish even without the homemade pasta but it's definitely better with! And always eat it with people you love!

Orecchiette with cherry tomatoes and arugula:
Serves 8 people
4 tbsp olive oil
2 shallots small dice
2 cloves garlic minced
1 tsp salt
500 grams (~1 lb) cherry tomatoes (quartered)
1/2 cup white wine
arugula
1 lb orecchiette (or recipe for 8 of the homemade orecchiette)
grated parmiggiano reggiano cheese

Boil water for the pasta, add a generous amount of salt and put the pasta in. Heat olive oil in a large skillet, add shallots and garlic sauteeing until soft but not brown. Add the salt and the chopped cherry tomatoes and cook until soft. Add the white wine and a spoonful of the starchy pasta water. When the pasta is finished boiling, put the arugula on top of the tomatoe mixture and then put the pasta into the skillet with the tomato/arugula mixture. Toss to combine and serve with grated Parmiggiano Reggiano cheese!

Buon appetito! (inspired by Smitten Kitchen)

And THANK YOU Rachel (photography).

Chocolated Buttermilk Brownie Cake

I want to thank all of my followers for their comments, encouragement and most importantly for following my blog!! Keep it up people and I'll keep posting!

I have never made 2 cakes in one night and we have eaten a lot of it lately due to Rosie's birthday, however despite that, I still thought this cake was SOOOOOO good! Alex and I made this cake on the same night as the lemon cake and it was also for Rosie's birthday, although not specifically by her request thus her name not being in the title. This cake was almost brownie like, but not so chewy and dense so it can still be called a cake, but it is moist and delicious and simple to make! The key ingredient in this cake is the buttermilk- it is what makes the cake so moist! Buttermilk is not actually buttery-milk, but rather acidic milk, and if you don't have any buttermilk, you can just add 1 tbsp of lemon juice to the milk and let it sit for an hour- I know it sounds strange but it works TRUST.

And the frosting is a must- it is what changes the cake from being a normal chocolate cake to something beyond good.

Anywho I must give credit where credit is due and I must say Alex did more than her share of the work (meaning she basically made the frosting alone and helped me a ton with the cake) however I did instruct her so kindly and gently that it implored her to carry out her duties so admirably :)

Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking sda
1/4 teaspoon salt
1 cup water
1 cup unsalted butter, room temperature
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

Frosting:
1/4 cup unsalted butter, room temperature
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cup powdered sugar

1. Preheat the oven to 350 degrees F and line and/or grease a 9×13 pan. I always line my pans with foil or parchment paper because this allows me to easily lift the cake out of the pan without having to cut the cake from an awkward angle.

2. combine the flour, sugar, baking soda, and salt in a medium bowl and set aside. In a medium sauce pan, combine the water, 1 cup unsalted butter, and 1/3 cup cocoa powder. Melt together and bring to a boil for just a moment, then add to the flour mixture and beat together until just combined. Beat in the eggs one at a time, then add the buttermilk and vanilla.

3. Pour the cake into your prepared pan and bake for 35-40 minutes, until set. Allow to cool completely before frosting and slicing.

4. While the cake cools, make the frosting by melted together 1/4 cup unsalted butter, 2 tablespoons of unsweetened cocoa powder, and 3 tablespoons of buttermilk. When smooth, place in a large bowl and beat together with 2 1/4 cup powdered sugar and 1 teaspoon of vanilla. Add a bit more buttermilk or water if the consistency seems to thick, or add a bit more powdered sugar if it seems to thin.

5. When the cake is cooled, frost and slice into 24 squares. Enjoy!

So the verdict is out- the cake was a smashing success last night, mostly on the part of MARTINO who ate probably a 1/3 of it :). I was so full after dinner I didn't even really want to eat cake however after trying a bite I had to have a slice! I SERIOUSLY recommend this cake! (Oh and I added sprinkles for a nice birthday touch- again HAPPY BIRTHDAY ROSIE!)

Thanks again to Alex for all of your help and Rachel for the gorgeous photos! Oh and recipe is courtesy of Crepes of Wrath.