3-29-18 Cavatappi w crab-corn cream sauce

I wanted to try something different tonight.

INGREDIENTS:

1.     Cavatappi pasta

2.     Frozen corn

3.     Lump crab meat

4.     Whipping cream

5.     Olive oil

6.     Shallots

7.     Celery

8.     Garlic

9.     Sundried tomatoes in oil

10. Dried dill, basil, and tarragon

11. Old Bay seasoning

12. White wine

13. Chicken broth

PROCESS: I did this on the fly, so nothing is carved in stone.

Saute the shallots, celery, and garlic in olive oil. Add a bit of broth and about a cup of corn, along with the herbs and 3 or 4 finely chopped sundried tomatoes. If it gets too dry add more broth, or some wine. Then add the crab and let it simmer. I add the cream at the same time I put the pasta in the boiling water. Stir frequently, and when the pasta is ready add it to the sauce.

COMMENTS:

Patience, the inhouse food critic gave this a 22.

7-8-17 Spaghetti with fresh tomatoes and herbs in a light cream sauce

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This was a last minute dish when we learned our dinner guest could not eat the seafood sauce I had planned. It turned out to be a winner for everyone.

INGREDIENTS:

1.     Spaghetti

2.     Fresh tomatoes (2) coarsely chopped

3.     Fresh Rosemary, spearmint, tarragon, parsley, Thyme, and basil – chopped

4.     Olive oil

5.     Anchovy – 1 fillet finely chopped

6.     Panko - toasted

7.     Garlic and onion

8.     White wine

 9. Heavy whipping cream

PROCESS:

Cook the onion, garlic, and anchovy in the oil until soft.  Add a splash of wine and all of the herbs and cook over low heat for about 3-4 minutes before adding the tomatoes.  Cover and simmer for about 15 minutes. (Time is not critical)  Before the pasta is ready, add some cream to the sauce.  Mix in the pasta and some pasta water along with the toasted panko.  Serve with grated parmigiano or grana padana cheese.

COMMENTS:

God bless Ngan.  Without her food intolerance we would not have the pleasure of tonight’s dinner.  And it was indeed a pleasure. Did I mention the blueberry cupcakes Ngan brought for desert?  What a treat.

4-13-17 Out of the park!

4-13-17   Out of the park!

Sometimes you hit a home run when you least expect it, which is what happened tonight.  This morning I saw a post on Facebook for Penne pasta with spinach and sundried tomatoes, and that set the wheels spinning.  I like cooking with sundried tomatoes in oil – spinach not so much.  As the day wore on a recipe evolved in my head:

Pasta with chicken, asparagus, and sundried tomatoes in a cream sauce

INGREDIENTS:

1.     Pappardelle

2.     Asparagus

3.     Chicken tenders – marinated for 30 minutes

4.     Sundried tomatoes in olive oil – 4 or 5 coarsely chopped

5.     Shallots – one thinly slice

6.     Garlic

7.     Basil – fresh (I used frozen cubes from last summer’s garden.)

8.     Celery

9.     Sweet Vermouth

10. Red pepper flakes

11. Heavy whipping cream

For the Marinade:

1.     Finely chopped garlic

2.     Fresh basil finely chopped

3.     Salt and pepper

4.     Oregano

5.     Dry white wine

6.     Balsamic vinegar glaze

PROCESS:

Salt and pepper the chicken and place in a small bowl.  Coat with olive oil, Balsamic vinegar glaze, and wine.  Add the garlic, basil, and oregano and mix well.  Cover and place in refrigerator for about 30 mins.

When ready, brown the chicken in olive oil over high heat, remove, and set aside.  Save the marinade.

Cook the Shallots, garlic, and celery in olive oil until soft.  Add red pepper flakes and the tomatoes and cook for 5-10 minutes.  Cut the chicken into bite size pieces and add to the pan, along with the marinade and a splash of wine and cook over low heat.  About 5 minutes before the pasta is ready add the heavy whipping cream, stirring frequently.

Add the past to the pan and mix well.

COMMENTS:

Patience gave this a 25 on a scale of 1-10.  Enough said.

3-7..I died and went to pasta heaven tonight!

An old friend with a new twist.  Al Dente pasta with shrimp and sea scallops in a wine - butter-lemon sauce with just a touch of blue cheese and cream.

INGREDIENTS:

Fettuccine
Sea Scallops
Shrimp
Sun dried cherry tomatoes
Olive oil
Garlic and Shallots
Red pepper flakes
Fresh lemon juice
Dry white wine
Butter
Blue cheese
Parsley
Dill, oregano, dill,  and basil

PROCESS:

Saute the garlic and shallots in olive oil with red pepper flakes and some coarsely chopped sun dried tomatoes.  Add the shrimp, scallops, parsley and cook for several minutes before adding the seasoning, and butter.  Continue cooking over low-medium heat then add a splash of wine and lemon juice.  About 5 minutes before the pasta is ready mix in about 1/4 cup of cream or whole milk and about one tablespoon of blue cheese.  Add the pasta to the sauce, mix well, and enjoy a feast from the pasta gods.