Sunday, October 9, 2016

Pasta And Cupcakes – Some Good Grub

The daughter of a good friend (also a good friend) recently received her PhD from Purdue and while home for a break, Bev invited her down to do one of her favorite things – make pasta.  They made it using the same recipe and method as a couple of years ago and once again, it turned out very well.

Bev made the sauce a couple of days before using the Grandma Maroni’s recipe

6 oz olive oil, not extra virgin
12 garlic cloves, finely sliced 
2 medium Spanish onions, finely diced 
2 (28 oz) cans crushed tomatoes 
1 tsp salt 
1/2 tsp pepper 
Julienned fresh basil leaves (large handful)

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

The meal that evening was the homemade pasta, meatballs from the freezer, and the sauce and it was excellent but I took no shots.  I did get a shot of the salad be began with though.

We topped the meal off with some Bev-made Tiramisu Cupcakes using the recipe from  Rather than re-copy the recipe here just click on the link for it.

Bev made it per the recipe but rather than make the frosting, she topped it with the left over filling mixed with four ounces of softened cream cheese – she used the mixer.  She forgot the dusting of cocoa powder but they still may have been the best cupcakes I’ve eaten and just as good the next couple of days.

For the next meal, Bev had been craving Eggplant Parmesan and she also decided to make some breaded pork loin (schnitzel) – she discovered the meat in the freezer.  Since the kitchen was due to be cleaned up mid-afternoon, she sliced, breaded (Panko), and fried the eggplant and the meat around noon.  Then for the meal she nuked to reheat them, popped them in a 400* oven for a few minutes to crisp them, and topped with the cheese - I don’t think I could tell they weren’t right out of the pan.

We cooked up some dry pasta, reheated the sauce and meat balls, plated, and enjoyed a delicious meal.

We ate good from this batch of marinara and it will be our go-to for a short-cook tomato sauce.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


10/6 – 10/8/16 event dates


  1. Larry, You and Bev have certainly been eating well since you got back! Love the idea of the tiramisu cupcakes...sound and look good! Take Care, Big Daddy Dave

  2. It all looks so yummy, love a homemade marinara and especially the schnitzel.

  3. Wow these are wonderful dishes! I haven't made homemade pasta in a long time - looks fantastic. Also love those cupcakes! Pure comfort food!

  4. I'll bet that pasta was really good. The entire meal looks delicious.

  5. I need to get out my pasta attachments! It's been too long. Everything looks so delicious, Larry (and Bev) :)

  6. Wow. You guys eat so well! Love the homemade pasta and the sauce sounds great. The cupcakes are such a great idea! Man oh man that final meal with the pork, eggplant, pasta, and meatball has me drooling!

  7. What a great looking meal. I've been wanting to make both chicken and eggplant parm. Perhaps I'll get the gumption to make my own pasta. It's been awhile since I've done that.

  8. Grandma Marconi's sauce and homemade pasta sounds fantastic. You guys are rockstars in the kitchen.

  9. Wow Larry. Good eats at your house. I love everything Bev made. Will copy recipes. Thanks.

  10. I've never made homemade pasta, but I do love a good, fast sauce! I add a little tomato paste to my canned tomatoes, and always include meat.

  11. We bought the pasta maker for our Kitchenaid a few years ago. We have used it as many times as I have grown wings since then. One

  12. What a spread! Kudos to Bev for her pasta-making talent! WOW! Happy Holiday season to you both, Larry!


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