This dish is show stopping-ly delicious. After eating it, with sufficient plate licking, I declared it a menu addition to when (and if but really more when since it’s a lifelong dream of mine) we open a restaurant. This recipe is so traditionally Italian because it has a simple selection of ingredients that when they come together make a truly spectacular dish. Due to the small ingredients list, I suggest getting the very best, in season ingredients you can find. I made fresh semolina pasta for this dish and highly recommend it. I stumbled upon the recipe on yahoo.com and god I’m so glad I did so that I can share it with all you fine people :}
Fresh Pasta with Garlic Parmesan Sauce
adapted from this recipe
what you’ll need: a small saucepan, blender or food processor, Large pan,wooden spoon or sturdy spatula, tongs and a chef knife.
time to craft: about 25-30 minutes
1 c. whole garlic cloves, peeled
1 c. chicken stock, I suggest using homemade
6 oz. freshly made semolina fettuccine pasta
1 bay leaf
3/4 c. basil, chopped and separated
1/2 c. parmesan, grated
Fresh cracked pepper and sea salt, season to taste
Add the garlic, stock, 1/4 c. basil and bay leaf to the saucepan and bring to a boil. Lower heat to a simmer and simmer for 12-15 minutes or until garlic is tender. Remove the bay leaf and add the mixture to a blender and blend for 2-3 minutes. Set aside.
Bring a pot of water with sea salt to a boil for the pasta. Once the water is at a rolling boil, add the fettuccine and cook until al dente (approx. 2-3 minutes for fresh pasta). Set 1/4 c. of pasta water to the side and drain the pasta.
Toss the pasta with the sauce, parmesan and the reserved pasta water. Add the rest of the basil and season with pepper and salt. Serve and enjoy :}
Inspired by @jennh073
When I got my Kitchenaid stand mixer I also got a 2 year subscription to Food & Wine Magazine. Included with the subscription is the yearly cookbook with all the year’s recipes. This recipe came from the 2012 edition. It is incredibly flavorful and I love how the duck really soaks up the red wine. The olives add a pop of briny flavor and the butter and parmesan added at the end give it the perfect finishing touch. I opted to make fresh pappardelle and encourage you to too since you don’t need any fancy equipment for it. I also didn’t have any rosemary so I substituted fresh, chopped oregano.
More bookclub treats :)
Brownie recipe: http://allrecipes.com/recipe/best-brownies/
Whole idea/concept from Pinterest: http://www.the36thavenue.com/2014/01/brownie-recipe.html
Valentine’s Day macaroons for bookclub <3
what you’ll need: an oven proof high sided skillet (or cast iron skillet), wooden spoon or sturdy spatula, ladle and a chef knife.
time to craft: about 30-35 minutes
1 tbsp. canola or vegetable oil
1 tsp. red pepper flakes, crushed
1 c. scallions, chopped
1/2 c. green bell pepper, chopped
1/2 c. celery, chopped
1/2 c. jalapeno, seeds removed, chopped
1 14 oz. canned of chopped tomatoes, not drained
1 c. cherry tomato, halved
1 tbsp. brown sugar
1/2 tsp. cumin
1/2 tsp. coriander
2 c. baguette, cubed
2 c. cheese of choice, shredded
salt and pepper, to taste
1/4 c, parsley, chopped
Pre-heat the oven to 350.
In an oven proof, high sided skillet (or cast iron) heat the oil over medium heat. Add the crushed red pepper flakes and stir to infuse the oil. Leave on the heat for 1-2 minutes but be sure to not burn the red pepper flakes.
Turn up the heat to medium-high, add the scallions, green bell pepper, celery, jalapeno. Saute for 8-10 minutes, constantly stirring. Add the canned and cherry tomato and stir to combine. Add the brown sugar, cumin, coriander and stir. Simmer for 15 minutes or until some of the water has evaporated. You still want there to be a bit of liquid at the bottom of the pan. Add the cubed bread and toss to coat. Season with salt and pepper to taste. Sprinkle the cheese over the whole thing, continually stirring to combine and coat each piece of bread. Arrange the mixture evenly in the pan. Using a ladle or small bowl, make four indentations in the top of the casserole. Crack an egg into each of those indentation. Bake in the oven for 20 minutes or until the eggs are fully cooked.
Garnish with parsley, serve and enjoy :}
Chocolate souffle :) baking with @jennh073 #latergram