Block Island 2009

We just returned home last night from a wonderful 10 day vacation. Three days in Block Island with friends & 7 days in York Beach, Maine with family.
Getting back to reality is very hard...especially with the start of school for the Bozos a day away. The following are some shots from the Block Island portion...Maine will follow {at some point soon}.

Signing off...

for 10 days of heavenly vacation!
We'll be in Block Island for 3 days with friends & then off to Maine for the remainder with family...staying in this lovely house.
Internet connections will be iffy at best. If I can post, I will. I plan to take lots of photos & cook lots of good food!

Lemon Fusilli with Arugula

I saw Ina's show on the Food Network a few weeks ago, where she was making this dish. It looked so delicious & I've been wanting to try it.
Last night, I decided to make it. It's so good. And, surprisingly, even with the cream, it's very light tasting.

Begin by preparing some ingredients.
Cut the florets off 1 bunch of broccoli.

Mince 2 cloves of garlic.

Grate the zest of 2 lemons & juice them.

Measure 2 cups of heavy cream.

Grate a 1/2 cup of Parmesan.

Halve 1 pint of cherry tomatoes, or dice a large tomato.

And, wash 5 ounces of baby arugula.

Next, cook the broccoli florets in a large pot of boiling, salted water for 2 minutes. Drain & rinse with cold water. Set aside.

Then, heat 1 tablespoon of olive oil in a medium saucepan.

Add the minced garlic & saute for 1 minute.

Add the heavy cream, lemon juice & lemon zest.
Bring to a boil, reduce the heat to a simmer & cook for 20 minutes, or until the sauce thickens.

Meanwhile, cook 1 pound of Fusilli, or Rotini according to the package instructions.
Drain the pasta & return it to the pot.

Stir in the cream sauce. Put the pot over medium heat & cook for 2-3 minutes, or until most of the sauce is absorbed into the pasta.
Pour into a large serving bowl,

& toss in the tomatoes, arugula, cooked broccoli & Parmesan. Season to taste with salt & pepper & serve hot.

Lemon Fusilli with Arugula

Adapted from Barefoot Contessa
Serves 5

1 tablespoon olive oil
2 cloves garlic, minced
2 cups heavy cream
2 lemons
1 bunch broccoli
1 pound Fusilli pasta
5 ounces baby arugula
1/2 cup grated Parmesan cheese
1 pint cherry tomatoes, halved

In a medium saucepan, saute the garlic in the olive oil for about a minute. Add the cream, zest of 2 lemons, and the juice from 2 lemons. Season with salt & pepper & bring to a boil. Lower the heat to a simmer & cook for 20 minutes, or until the sauce begins to thicken.

Meanwhile, cut the broccoli florets into bite-sized pieces & discard the stem. Blanch them in a large pot of boiling, salted water for 2 minutes. Drain, rinse with cold water & set aside.

Cook the pasta according to package instructions. When done, drain & return to the pot & place back on the stove over medium heat. Stir in the cream & cook for about 2-3 minutes, or until most of the sauce gets absorbed by the pasta.
Pour the hot pasta into a large bowl & toss in the arugula, Parmesan, tomatoes & cooked broccoli.
Toss well, season to taste & serve hot.
Click here for the printable recipe.

Bozo Picture of the Week...{Lake Waccabuc}

We spent a day this week with friends at their family house on Lake Waccabuc, in Westchester, NY. It was an overcast day, but fantastic weather for photos.
The Bozos had one of the best days all summer.