Tony and Sarah Nasello
"When the stars make you drool, just like pasta fazool, that's amore..." We've all heard Dean Martin croon these famous lyrics in the song, "That's Amore," but how many of us in these parts know what the heck pasta fazool is? Pasta fazool is the slang term for a traditional Italian soup called Pasta e Fagioli, which translates, literally, into "pasta and beans." Pasta e Fagioli is a hearty dish that was created by the peasant class centuries ago, consisting of inexpensive and abundant ingredients, like pasta and beans.
FARGO — Last spring, my son Gio and I planted about 30 tomato plants in our garden, which have produced an abundance of beautiful garden tomatoes, with varieties including beefsteak, cannonball, early girl, lemon boy, Juliet, cherry, yellow pear and Roma. We are up to our eyeballs in tomatoes, and this Red Wine Garden Tomato Sauce has become a weekly specialty in our home for the past month.
Labor Day weekend is upon us, and although I'm painfully aware that this holiday also ushers in the end of summer, that's no reason to eschew an end of summer celebration. So fire up that grill and load up on meats and veggies, because it's time to host a shish kebab party. This specialty received its name from the Turkish words "şiş" (sword or skewer) and "kebab" (roasted meat). Centuries ago, kebabs were the perfect food for soldiers and nomads, as they could skewer hunks of meat upon their swords and then roast them over an open fire.
FARGO — Today marks the 300th edition of this weekly column and the launch of a new monthly feature that will celebrate local chefs. There are many talented chefs working in the region, and one in particular stood out as the obvious candidate to be highlighted first. It is with pleasure (and pride) that I introduce you to Chef Ben Walker.
FARGO — For the past five summers, Tony and I have participated in Banquet in a Field, an annual event hosted by Common Ground North Dakota at Peterson Farms Seed in rural Cass County.
FARGO — Sweet corn is coming into season locally and when it's this fresh, we love to incorporate it into our meals and snacks whenever possible. In the past, we've shared a variety of recipes featuring sweet corn, including Corn Fritters, Corn Hummus and Savory Sweet Corn Pancakes.This week, I hope to dazzle you with one of my personal favorites: Sarah's Cowboy Caviar.
FARGO — Stone fruits are in high season, and while we might have to wait a few more weeks before the arrival of the glorious large peaches that come every August, fresh plums and apricots are currently available in abundance. Recently, I was looking for inspiration for this column and made a visit to our local market. I knew that I wanted to feature a recipe that could incorporate a dry rose wine, a varietal that has been making a huge splash with nearly everyone I know this summer.
"As I wend my way to heaven, I'll be full of cherry pie." So wrote Edgar A. Guest, a popular American poet from the first half of the 20th century, in the final line of his aptly titled poem, "Cherry Pie." In it, Mr. Guest waxes lyrical about his loyalty to cherry pie, defiantly proclaiming, "There's no diet list I'll follow that would rule out cherry pie."
FARGO — Recently I came into a set of cast-iron pans, right around the same time that a friend gave me a carton of beautiful, farm-fresh eggs. Cast iron is ideal when you have a dish that needs to go directly from the stove top to the oven, and since they had a previous owner before me, they came already seasoned and ready to use.
FARGO — Our Fourth of July celebration today takes us back to some of our most popular summer recipes from the past five years, with four courses of favorites and even a boozy tropical slush to keep you cool throughout the weekend.