LINGUINI CARBONARA WITH BACON, ARTICHOKE HEARTS, AND ST. ANDRE

Took no more than 40 minutes.

Ingredients...

Linguini
Bacon
Artichoke Hearts
A Small Chunk of St. Andre
1 Egg
Olive Oil
Salt & Pepper

Get water to a boil and throw in your linguini. While it is cooking you are going to
start with the bacon first. This dinner was for 2 so I used a half of a package of bacon because my guest and I love bacon and believe you can never have enough. Crisp up the bacon and let it sit.

Once the pasta is done you are going to want to crumble up the bacon into the pasta and you can do this with your hands. Crack open an egg and mix well. Next add your desired amount of artichoke hearts and St. Andre cheese. This is a very creamy cheese so try to get extra small bits in there, it will melt anyways. Mixing this with a wooden fork works the best. When blended evenly, you are done.

This is really too easy of a dish. What I wanted to do if I had more time is that I think it would have been ideal to have then put the pasta into a glass dish and baked it. Coming soon, perhaps....

SOLE DRENCHED IN WHITE WINE WITH PURPLE MASHED POTATOES AND ROASTED ASPARAGUS

Dinner for 4. A leisure dinner to make while mingling with friends. Done within an hour but could have been done in 30 minutes if need be.

Ingredients...

1 Pound of Sole (flaky white fish)
2 Large Purple Potatoes
2 Small Red Potatoes (only because I ran out of blue potatoes)
Asparagus
A Quarter of a Bottle of White Wine
1 Meyer Lemon
Olive Oil
Butter
Milk
Salt and Pepper

Preheat oven to 375 degrees. Chop up potatoes, fill a pot of water and set aside. Next, start the fish. For me it became really flaky and was breaking into shreds so I put it in a bowl and melted a half cup of butter and dumped a quarter of a bottle of white wine. I also squeezed one Meyer lemon in there and sprinkled some salt and pepper. I let this sit for 20 minutes.

On a sheet pan I placed 13 asparagus tips doused in olive oil and salt and pepper. Would have covered it in garlic but realized I had run out. Set aside.

Now it is time to go back to the potatoes. Get the water to a boil and dump your chopped 2 blue and 2 red potatoes. When they are soft strain out the water and start mashing and stirring them with a fork. Add a small chunk of butter and a half a cup of milk. Salt and pepper....

I just dumped the fish that was marinating in a bowl of white wine into a glass dish and placed in the oven with the asparagus. Let cook for ten to fifteen minutes.

This was a very pretty dish: Creamy white, periwinkle blue, and kelley green...

OYSTER MUSHROOMS, TOMATO AND GARLIC ON A BED OF FETTUCCINE TOPPED WITH LIGHT AND FLUFFY POPCORN SHRIMP

This was last nights dinner for two and took roughly 30 minutes to make.

Ingredients...

A Quarter Pound of Shrimp
Oyster Mushrooms
Tomato
Garlic
Fettuccine
Olive Oil
1 Egg
Bag of Flour
Salt and Pepper

In a deep glass bowl, chop up a large handful of oyster mushrooms- not too small though. Then, six cloves of garlic and 1 tomato. Add about 2 tablespoons of olive oil and and a dash of salt and stir together. Let sit out at room temperature until you are ready to cook them.

Time to start the fettuccine. Get water to a boil, add a dash of salt into the pot, then add the pasta.

When the pasta seems like it needs about 5 more minutes until it is done, go ahead and heat a pan up for your vegetables that have been marinating. Remember, no oil in the pan, you already have enough from the vegetables. Cook on a high heat for 3 minutes. Set aside.

Now for the fried shrimp... In a deep bowl, add an egg and beat, pour in your shrimp and stir. Make sure every bit of the shrimp is covered in egg. Then in a paper bag, put about 1 1/2 cups of flour and salt and pepper. Once the shrimp seems pretty saturated, dump your bowl of shrimp into the paper bag and shake until each piece is powdered. In a small pan heat up 4 tablespoons of olive oil. Once it is piping hot, put in as many pieces of shrimp you can and cover. They should plump up fast and and have a light and flaky tempura look to them. Flip when you need to. Should not have to cook long what so ever. Maybe a total of five minutes IF you do this process in 2 batches. And now at this time, the fettuccine should be done.

Now for the placement. Fettuccine topped with your oyster mushroom tomato garlic and topped again with a rainfall of fried shrimp.

Perfect with a glass of Vino Verde.

SUSHI SALAD

This salad for 2 took 10 minutes.

Ingredients...

Sushi Grade Ahi Tuna
Red Cabbage
Spinach
Avocado
Sliced Almonds
Cream Cheese
Sesame Oil
A Dash of Salt

Soy Sauce
Wasabi Paste

Chop up one quarter of red cabbage, a half a bunch of spinach and one sliced avocado. Next, add about 2 tablespoons of sesame seed oil and mix well. It is important to get each piece of cabbage and spinach oiled up before you add in the cream cheese. After you have done that, place a tablespoon of cream cheese in the bowl and mix with a spatula. it will take about 3 minutes to get the cream cheese evenly. It will seem like it is impossible but it will eventually get there... After that is done add a dash of salt and a small handful of sliced almonds and mix. Salad is done.

I bought a half a pound of Ahi tuna and sliced it into cubes and placed about 10 cubes on each salad.

My dinner guest and I each had our own dish of wasabi and soy sauce for our fish dipping pleasure. Add however much wasabi you prefer to your liking.