[1] This cream cheese frosting adds sour cream for a nuance of flavor and more spreadability (photo and recipe © American Heritage Chocolate).

[2] Whether you like the name brand, store brand, or organic cream cheese, you need a block of it (photo © Bay Business Help).

[3] A bit of sour cream creates a variation of the classic recipe (photo © Wisconsin Milk Marketing Board).

October 18th is National Chocolate Cupcake Day.

We’ve been using this classic cream cheese icing recipe on our chocolate cupcakes for years.

But we recently received this recipe to try from American Heritage Chocolate.

It adds sour cream to the cream cheese, which cuts the sweetness and adds a barely discernible hint of tartness.

We prefer cream cheese icing to buttercream, and always use it on cupcakes, carrot cakes, and other loaf cakes.

So is this recipe frosting or icing?

The difference between frosting and icing is that:

 
But the two words are used interchangeably by those not aware of this nuance.

> December 13th is National Cream Cheese Frosting Day*.

> The history of cupcakes.

> The history of cream cheese.
 
 
RECIPE: CREAM CHEESE ICING (FROSTING)

Prep time is 10 minutes.

We used it on our dark chocolate cupcakes recipe.
 
Ingredients For 3 Cups

 
Preparation

1. CREAM together the cream cheese, butter, sour cream, and a pinch of salt on medium speed of an electric mixer, until light and fluffy (approximately 2 minutes).

2. ADD the confectioners’ sugar. ½ cup at a time, stopping the mixer and scraping down the bowl before each addition. Gradually increase the speed to medium after each addition of sugar. That’s it!

3. STORE in an airtight container in the refrigerator for up to 5 days, if not using immediately. Bring to room temperature before using.

Try something new for National Pasta Month.

It could be as simple as a shape of pasta you haven’t tried before, from wagon wheels (ruote) to strozzapreti (photo #4—the name means “priest stranglers—here’s why†).

Perhaps it’s baked pasta, like manicotti, pastitsio or ziti.

How about this fun approach to baked pasta: Spaghetti Pie, a recipe from DeLallo.

This spaghetti pie is called Pasta Frittata in Italy.

The spaghetti is tossed with hot Italian sausage, roasted red peppers and San Marzano-Style tomatoes.

Don’t want sausage? Substitute your ingredient(s) of choice.

It’s not your grandmother’s spaghetti dinner—unless, perhaps, your nonna was Italian. Have fun with it!
 
 
RECIPE: SPAGHETTI PIE (PASTA FRITTATA)

Ingredients

 
Preparation

1. HEAT the oven to 425°F. Butter a 9-½-inch springform pan.

2. COOK the pasta according to package directions. Drain and set aside.

3. HEAT the oil in a large skillet over medium-high heat. Add the onion, garlic and crushed pepper; cook for 1 minute.

4. ADD the sausage and roasted peppers. Cook, breaking the meat into small bits until cooked through, about 6 minutes. Add the spinach and cook until slightly wilted, about 2 minutes.

5. STIR in the tomato paste and cook 1 minute. Add the diced tomatoes and salt. Continue to cook, stirring occasionally and scraping any bits from the pan, until the liquid is mostly evaporated, about 5 minutes. Remove from the heat and set aside.

6. WHISK together the milk, eggs, pepper and ¾ teaspoon salt in a large pot (you can use the pasta pot). Stir in the cheddar, fontina and 1 cup of parmesan. Add the sausage mixture and the spaghetti. Stir until combined.

7. TRANSFER the mixture to the springform pan. Smooth the top with a spatula. Set the pan on a rimmed baking sheet and bake until the edges are golden and bubbling, about 30 minutes.

8. REMOVE the pan from the oven and turn on the broiler. Sprinkle the pie with the remaining parmesan and fresh basil. Broil until the cheese is golden, about 2 to 3 minutes. Remove from the oven and run a knife around the inside of the pan.

9. LET the pie rest about 10 minutes, then release and remove the sides of the pan. Cut the pie into slices and serve.
 
 
Also try these pasta pies:

[1] Bake a “pie”: a new way to enjoy spaghetti (photos #1, #2, #3, #4 © DeLallo).

[2] There’s no pie crust: just spaghetti with sausage, red peppers and more.

[3] “Slice” is no longer reserved for pizza.

[4] Strozzapreti: hoping to choke the priest so he stops freeloading (photo courtesy Alchetron).

> THE DIFFERENT TYPES OF PASTA

> THE HISTORY OF PASTA

> THE HISTORY OF BAKED PASTA

________________

*Strozzapreti literally means “priest stranglers” or “priest chokers.” This twisted tubular pasta (pronounced STROAH-tsa-PREH-tee) was named centuries ago when it was common practice in Italy to let priests eat for free in restaurants and homes. According to the story, some restaurateurs wished that the “freeloaders” would choke on the pasta course before they could get to the more expensive meat and fish courses. The apocryphal story is that they rolled a shape that might get lodged in the priest’s throat. Here’s more of the history.

[1] Prunes are dried plums (photo © Mallivan | Panther Media).

[2] Plums are laid out on wooden trays to dehydrate (photos #2 and #3 © California Prunes).

[3] Prunes dehydrate to 1/3 the size of plums.

October 17th is Four Prunes Day.

Why four prunes?

It was named after earlier medical advice to help digestive regularity.

The recommendation is that eating four to nine prunes daily will aid digestion.

Why? Prunes are a fiber food, but also contain fructans and sorbitol, fermentable sugars that can have a laxative effect.

Even people with no problem like to eat them for general gut health: A healthy gut is a healthy immune system.

Prunes are also a nutrition powerhouse and packed with B vitamins, potassium, magnesium and boron and Vitamin K.

Alas, this homeopathic tie to constipation was so widely touted that prunes, which are dried plums, were perceived by American growers to be stigmatized.

Sales dropped over time, as more and more over-the-counter remedies for constipation appeared in pharmacies.

Prunes were more top-of-mind as a digestive remedy than as a snack and recipe ingredient.

As a result, plum growers took to marketing and in 2001 successfully petitioned the government to allow prunes to be rebranded as “dried plums.”

This was a purely American undertaking. Other cultures love prunes unreservedly. The French, for example, prepare prunes stuffed with foie gras as a delicacy.

We have our own favorite ways to use prunes.

And we’re exercising our choice to call the fruit prunes, not dried plums.
 
 
ABOUT PRUNES

Most prunes sold in the U.S. are grown in California from a particular variety of plum that dries the best.

 
Only about three-quarters of a pound of prunes are eaten each year per capita in the U.S.

These dried fruits are delicious. Eat more prunes!

For more information and lots of recipes, visit the California Prunes website.
 
 
> THE HISTORY OF PRUNES

October 17th is National Pasta Day. Yesterday we published one special pasta recipe. Here’s another.

Some people like to have an antipasto plate before the pasta course.

But this recipe from DeLallo combines them together. It’s fun food, mixing antipasto ingredients into the pasta.

Your plate of pasta is loaded up with pepperoni, olives, artichokes, zesty pickled pepper rings and smoky roasted tomatoes.

If your favorite antipasto ingredient is missing from this list, just toss it in!

We had some prosciutto in the fridge, so we added that as well as bocconcini, which we halved and used as a garnish.

The recipe follows. If you have trouble finding the best Italian ingredients locally, check the DeLallo website.

It has everything an Italian food lover could ask for.
 
 
RECIPE: ANTIPASTO PASTA

Ingredients

 
Preparation

1. BRING 5 quarts of salted water to a boil. Cook the pasta according to package instructions. Drain, reserving 1 cup of the pasta water.

2. HEAT the oil in a large skillet over medium heat. Add the tomato paste and pasta water. Cook for 1 minute while stirring. Add the pepperoni, olives, tomatoes, artichokes and pepper rings. Cook until heated through, about 4-5 minutes.

3. ADD the cooked pasta to the skillet. Toss to combine. Serve divided on plates or family-style.
 
 
> The Different Types Of Pasta

> The History Of Pasta

[1] Combine the antipasto with a plate of spaghetti (both photos © DeLallo).

[2] Delallo is an excellent source for top-quality Italian ingredients.

*We used unmarinated canned artichokes, since most of the marinated artichokes we’ve tried have been too salty for us. Also, the recipe doesn’t need the extra, cheaper oil, even though the marinated hearts are drained.

†The difference between spaghetti and fettuccine: Both are in the category called “long cuts” or “ribbon pasta.” The main difference is that spaghetti is round, and fettuccine is flat and wider. As a comparison, a thinner version of spaghetti is spaghettini; a thicker version is spaghettoni. A thinner version of fettuccine is linguine, a thicker version is tagliatelle. Even wider is pappardelle.

October 17th is National Pasta Day, October is National Pasta Month. Most celebrants will head for their favorites. Fettuccine Alfredo? Lasagna? Spaghetti and meatballs?

We think it calls for something different and special. How about a recipe you’ve never had before?

This one from DeLallo has a sauce unlike you’ve never had: both goat cheese and mascarpone, blended with fig spread, orange juice and chicken broth.

It’s cheesy, fruity and savory—and topped with crumbled prosciutto.

The DeLallo recipe uses a form of pasta we’ve never made: tagliatelle nests (photo #3). Because we didn’t have the time to experiment with cooking the nests (it’s supposed to be easy), we defaulted to fettuccine ribbons.
 
 
WHAT ARE TAGLIATELLE NESTS

“Tagliatelle is an interesting type of pasta,” says Jacqui of The Pasta Project, a great resource for any pasta lover who wants to know more about the different cuts and recipes that show them off.

“[Tagliatelle] pasta ribbons have to have a particular width (normally 6-8mm wide). Make them too narrow and they could become fettuccine. Thinner still, and you may end up with bavette or tagliolini. Make them too wide and they turn into pappardelle.”

She gives us a history of tagliatelle, below.
 
 
Why Are Tagliatelle Sold In Nests?

Tagliatelle are typically found in nest forms. You’ve probably seen them tagliatelle nests in photos if not in person (photos #3 and #4).

Why sell them in nests?

For cooks who want to present the pasta in a different format, nests are ready-made bundles of individual portions.

You can find nests in angel hair, fettuccine (photo #3) and other ribbons, as well.

Some cooks like nests because with wider noodles, according to some sources, there is a greater problem with the flat sides sticking together and cooking unevenly.

You need to spend more time over the pot with a pasta fork, separating the strands.

When the wide, flat noodles are sold as a nest, they go into the pot already separated, and adherence between strands is minimal [source].
 
 
RECIPE: TAGLIATELLE (OR FETTUCCINE) WITH PROSCIUTTO & GOAT CHEESE-MASCARPONE-FIG SAUCE

Ingredients

 
Want some more color? Toss in some green peas.

Preparation

1. PREHEAT the oven to 400°F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer on the baking sheet. Bake for 10 minutes or until crispy. Transfer the prosciutto to a paper towel-lined plate to cool. Once cooled, crumble and set aside. Meanwhile…

2. BRING a large pot of salted water to a boil over high heat. Cook the pasta according to package instructions and drain.

3. COMBINE the fig spread, chicken broth, orange juice, salt and pepper in a large saucepan over medium heat. Bring to a boil, reduce the heat and simmer for 5-6 minutes. Remove the pan from the heat and stir in cheeses and lemon zest until sauce thickens.

4. TOSS the hot pasta with the sauce and stir until well coated. Serve topped with the crumbled prosciutto.

[1] This recipe is an unusual combination of ingredients that’s a creative success (photos #1, #2 and #3 © DeLallo).

[2] The sauce uses some fig jam/fig spread. If you can’t find it locally, get it online from DeLallo. Use the rest of it on a cheese board or with ham, grilled cheese or turkey sandwiches.

[3] Nests are available in fettuccine (above), tagliatelle, even angel hair.

[4] Why use nests? To create charming recipes like this, “portion-controlled” (photo © Ina Wesual | Unsplash).

The legend is that tagliatelle was invented in 1487, when Giovanni II of Bentivoglio, Lord of Bologna, asked his chef to prepare a banquet in honor of Lucrezia Borgia.

Lucrezia was stopping in Bologna on her way to Ferrara to marry Duke Alfonso D’Este. Bentivoglio wanted to honor the bride-to-be.

(Don’t think of him as Mr. Nice Guy: He was a tyrant.)

The chef, Mastro Zefirano, cooked a memorable banquet which included a new style of pasta. The Maestro cut wide lasagne ribbons, made with egg, into long golden strips of pasta, in honor of the bride’s legendary blonde hair.

This pasta became known as tagliatelle from the Italian tagliare, to cut.

Fun story, but according to Wikipedia, this was a joke invented by humorist Augusto Majani in 1931.

Alas, he did not provide more of a history. Search back and you find that tagliatelle and its flat cousins originated in the Emilia-Romagna of Northern Italy, dating back to the 15th century. It has become a traditional pasta in most areas of North and Central Italy.

Tagliatelle was originally always made as an egg pasta (as was the wider tagliolini). However, today, you can often find it as a durum pasta, as well.

Today, many pasta companies make tagliatelle by extrusion and sell it dried in nests form, for people who want to serve individual nests (see photo # 4) [source].