The Old Spaghetti Factory

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I grew up going to the Old Spaghetti Factory here in the Valley. I went to school in Tempe and we dined at the old location (now closed) on Mill Ave quite often. The Dussin family opened the first Spaghetti Factory in Oregon in 1969. It’s a family friendly environment with decor that includes antique lighting, stained glass displays and an old-fashioned trolley car (that you can eat in). One of things they love to boast is that they serve a complete meal that includes bread, soup or salad, and dessert with your entrée. My family came to the Chandler location to celebrate my son’s bday and we had a good time. I really enjoyed the Minestrone Soup and Toasted Ravioli (one of my favorites), but found the pasta a little bland. But being a local favorite, I will for sure come again for the family experience.

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Minestrone Soup

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Toasted Cheese Ravioli

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Chicken Parmigiana

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Spumoni Ice Cream

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The Old Spaghetti Factory Menu, Reviews, Photos, Location and Info - Zomato

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Dinner Party inspired by some of my favorite chefs

It was my turn to host my missional community from church. I love hosting dinner parties and I thought I’d look up a couple of recipes from some chefs that have inspired my cooking over the years. I made chicken parmesan with steamed asparagus and garlic bread. I also made a cherry clafouti and zucchini bread for dessert. Everything turned out great (aside from slicing my finger and getting stitches) and I ended up having 12 people over.

This is a simple marinara recipe I like to use from Giada De Laurentiis’ book. It’s cool because you can use it as it is or add other ingredients to make other types of sauces like vodka sauce. I used it for my chicken parmesan.

Directions

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

For Julia Child’s 100th birthday celebration this week, I thought I tackle one of her French desserts. This is her Cherry Clafouti recipe.

Ingredients

    1. 1 1/4 cups milk
    2. 2/3 cup sugar, divided
    3. 3 eggs
    4. 1 tablespoon vanilla
    5. 1/8 teaspoon salt
    6. 1/2 cup flour
    7. 3 cups cherries, pitted
    8. powdered sugar, for garnish

Directions

  1. Preheat oven to 350 degrees F.
  2. Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
  3. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
  4. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
  5. Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
  6. Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
  7. Sprinkle with powdered sugar and serve warm.
  8. Servings: 6-8 for dessert, 4 for breakfast.

Home Cooking in Apache Junction

Chicken Parmesan with coleslaw and a layered salad

Back to Apache Junction at the home of the Hart’s for our Missional Community. The ladies cooked up a great home cooked meal for us – Chicken Parmesan with coleslaw and a layered salad with cabbage, ham and peas. We had a big turn out with new people and a great discussion on evangelism.

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