Corned Beef Confetti

My husband’s Italian heritage takes precedence in our family food choice most of the time, and why shouldn’t it? Italian food is delicious, fun to make and fun to eat. But once a year I pay homage to my Irish grandmother and cook up a full corned beef and cabbage meal. The morning after there are always leftovers. My father loved corned beef hash and the last time we were out to breakfast with our kids…

Welcome to Our Party!

After 16 years of our “Gourmet Group,” which is more “Group” than “Gourmet,” we are finally starting this blog. Great Eight Friends will have at least 2 posts each week and will include information on the dinners we’ve had over the past 16 years, recipes we’ve loved, restaurant reviews and other events in our lives. As this blog progresses we will be adding posts about the themes we’ve…

Linguine con Vongole (Linguine with Clams)

Linguine with Clams Ingredients: 1/2 cup Extra-Virgin Olive Oil 2 Shallots, thinly sliced 4 to 8 Garlic cloves, minced 3/4 cup chopped fresh Parsley, divide 2 tablespoons chopped fresh Basil 1/2 cup dry White Wine; substitute: jarred clam juice, OR pasta-cooking water 2 1/2 pounds Manila Clams, cleaned. Discard any broken clams. 2 tablespoons Unsalted Butter, at room temperature Sea salt and freshly ground Black Pepper Lemon Slices for garnish Directions: Heat the Olive…

Roasted Tomato and Arugula Salad

Roasted Tomato Arugula Salad Salad Ingredients to serve 8: 8 oz. Arugula Balsamic Vinaigrette (see below) Oven Roasted Tomatoes (see below) Balsamic Vinaigrette Ingredients: 1/2 cup olive oil 2 T balsamic vinegar 1 garlic clove, minced salt & pepper to taste Directions: Whisk together the ingredients, or combine in a shaker and shake vigorously. Oven-Roasted Tomatoes Ingredients: 1 lb tomatoes (I used small tomatoes from Trader Joes. You can also use grape or medium sizes) olive oil (start…

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