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Welcome

Welcome

Bay Laurel Culinary is a full service boutique catering company specializing in ingredient-focused food, both casual and elegant. Our goal is to create and execute unforgettable, one-of-a-kind events for our clients. “It is my culinary mission to honor the relationships I have with my local […]

Artichoke Frittata

Artichoke Frittata

Spring is here in California! Rejoice and celebrate your love of the artichoke. Frost kissed from the cold and ready to eat steamed, braised or baked, eating these mighty thistles is something we look forward to every year as we bring them in to the […]

Rigatoni with Salame Nostrano, Garlic Confit & Tomatoes

Rigatoni with Salame Nostrano, Garlic Confit & Tomatoes

This recipe, perfect for a cold winter’s night, is just what you want this weekend. And, you can have this delicious pasta dish made in less than 30 minutes.

Pair it with a simple green salad with an easy balsamic vinaigrette and more bread to soak up sauce if you’re not afraid of carbs. Drink your favorite cheap red wine.

The great thing about this recipe is that it is good for a group of up to 6 guests for dinner or a couple of friends with leftovers in the fridge for the weekend. The recipe uses up an old(er) end of salame or fresh sausage if you prefer to substitute. Likewise, sub fresh garlic for the confit but use 1/4 of the amount called for. This is as easy as it gets.

 

Recipe as follows:

1/4 # Salame Nostrano or like (roughly cut into small pieces if whole)
2 T. Garlic Confit (with oil)
Black Pepper to taste
1/4 t. Grated Nutmeg
Pinch of Dried thyme (you can do this yourself)
1 Can of Your Favorite Whole Tomatoes (this dish depends on a good can of tomatoes, so choose wisely)
1/2 Bunch of Chopped Basil or a T. of Rosemary.
1# Rigatoni
Kosher Salt to taste
Grated Dry Jack or any other Good Hard Cheese

Bring 8 quarts of salted water to a boil.
Meanwhile, using a food processor, pulverize the salame in quick pulses. Add the garlic and pulse to combine.
Place a large saute pan over medium high heat and add salame/garlic mixture to it. Cook to render and slightly caramelize, but do not burn.
Meanwhile place tomatoes in same food processor and pulse to break up slightly. Add tomatoes to sauté pan and rinse can with no more than 1/2 can worth of water, add to sauté pan. Simmer sauce while pasta is cooking. Add other spices to sauce; check for salt content adjusting as necessary. Simmer for no more than 10 minutes.
Cook pasta to al dente and add to sauce, reserving a bit of the cooking water. If sauce is too thick, add a bit of the pasta water, if too loose, let sauce reduce a bit more.
Add fresh herbs and cheese to pasta. Toss once more and serve with extra cheese on side.
serves 6

Bonus Recipe

Garlic Confit:
1 Head Garlic (all cloves peeled)
1 Cup Olive Oil

Bring garlic cloves and olive oil up to a simmer in a small sauce pan just big enough to hold all. Simmer very low and slow until garlic is tender and barely golden brown (about 45 minutes). Store, covered with oil in refrigerator for up to a month (always use a clean utensil to remove garlic and/or oil).

When Life Gives You Meyer Lemons….

When Life Gives You Meyer Lemons….

……Rejoice! The Meyer lemon was introduced to the US from China in 1908. It is named after the agricultural explorer that gathered a clipping of what is thought to be a cross between a regular lemon and an orange tree. How are they different from […]

Happy Valentine’s Day From BLC&K

Happy Valentine’s Day From BLC&K

Hugs & kisses from your favorite Sonoma county chefs…

A Warm Winter Tartine

A Warm Winter Tartine

Just because we take some time off the ‘kitchen’ clock in the winter, doesn’t mean we still don’t want tasty snacks at home. And…, it really doesn’t get any easier, or more satisfying than this.
Follow along, thank us after.

Start with a good loaf of country style bread. Slice it thickly and toast it lightly.

Get out your favorite fruit butter. Smear a reasonable amount on the toast.

delicious emmy’s pear butter

Top the bread and butter with roasted baby onions (cleaned onions cut in half, tossed with olive oil and salt and roasted in 375f oven for 30 minutes).

lightly toasted bread, pear butter and roasted baby onions

Use a good melting cheese, nothing that will break and get oily.

good quality, whole milk mozzarella cheese

Use some nice thyme, fresh is fine but we use dried because it’s what we have the most of in winter.

english thyme from last years herb garden, dried in our warm winter kitchen

Bake that tartine in a 400f oven for 10 minutes or longer to get it good and gooey and nicely golden brown. Then top it with the thyme.

perfect and simple, a winter chef snack

If you want to share, and we know you do, cut your snack into bite size pieces and make a friend.

a perfect bite for the chef
Pine Street Market X Portland, Oregon.

Pine Street Market X Portland, Oregon.

From DTLA to Amsterdam to Singapore, and almost everywhere in between, no big city today is complete without an urban ‘food hall’. A place that blends genre and culture, sweet and savory, crowds large and diverse. Pine Street Market is a foodie sanctuary. A spot […]

A Mediterranean-Bohemian Wedding

A Mediterranean-Bohemian Wedding

Our wedding menus are custom designed for each and every couple we have the pleasure of working with. We love the creative process of crafting a celebratory wedding meal that is unique to them. Imagine our excitement when this romantic duo asked us to create […]

ALMORADUZ – Cocina de Autor

We are fortunate to be in a business that we love and still feel passionate about after all these years. For the millions of people who follow us here, you know we never stop exploring our craft and taking notes to become better cooks. Our annual trip south of the border during the Thanksgiving holiday was no exception. Seeking modern twists on ancient cooking, we spent an evening of discovery at this tiny gem along the Rinconada in Puerto Escondido, Mexico. Below is what we found…

The Tasting Menu for two.

Plus a salad from the entree menu that we just couldn’t resist. Everything being exceptional, this turned out to be the favorite of the night.

And, like we are apt to do often when mixing business and pleasure; we drank our desserts.

 

The Williams Selyem Harvest Party 2017

The Williams Selyem Harvest Party 2017

What an honor it was to be asked to cook a festive supper for the men and women who make this incredible winery tick. After such a devastating October in wine country it was an extra special afternoon as everyone shared good cheer and soaked […]