Future Food Network Stars!

Mackenzi and I are obsessed with The Food Network. Ok, I shouldn't speak for Mackenzi, but I am obsessed with the Food Network. I once read an article that said the FN has now become the new MTV. I would have to agree. With all the hip young chefs, how can anyone resist watching a 30 Minute Meal with Rachael Ray or Everyday Italian with Giada?

On Saturday afternoon, Mackenzi and I were watching Barefoot Contessa with Ina Garten. Ina had a friend over to visit and decided to make him a delicious lunch for him while he was there. Ina's house is in the Hamptons and every episode she has some weird excuse to make a meal. I thoroughly enjoy the stories she tells. Anyway, she made a delicous salad that Mackenzi and I just had to try. And we did. Here is us cooking our dinner last night.



Pasta, lemon cream sauce and vegetables cooking on our stove.


Better watch out - that EVOO that Kenz is holding will be gone before we know it!

And the finished product. Ok, i had already eaten 1/2 of it before I remembered to take a picture. But doesn't it look fabulous?


For all those interested in making this delicious, very easy meal - here is the recipe:

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.

YUMMO!