A very delicious pasta dish! So good, I’m making it again this week — tonight.
Cauliflower is one of those vegetables that I frequently pass up in the produce section. I don’t know why, but I have never been a huge cauliflower fan. I love it fried, but what isn’t good breaded and fried and dipped in a decadent sauce? I have used it in my Winter White Vegetable Soup and it’s fantastic, but even on a crudité platter, I will pass it up in favor of other vegetables.
When I saw this recipe in a recent Food Network magazine I knew I was going to have to give this vegetable another try. Pasta is good with practically any kind of sauce or with any type of vegetable mixed with it. I have even made a pumpkin pasta with a browned butter walnut sage sauce that is so delectable. With or without meat, pasta is a very satisfying entree. Sometimes on “girl’s night out” my husband will have me to just make him some plain pasta with either some pesto or nothing more than olive oil and a little Parmesan. He’s not that hard to please and he has been know to open a few boxes of mac and cheese for himself.
So, I say let’s give this vegetable another try you may just have a new favorite vegetable. Continue Reading…
Fire in the pasta!
I love pasta. Even though we don’t eat it often. When I do, I want my pasta simple with a lot of flavor.
I saw Giada do this on Everyday Italian a couple of years ago and knew instantly that it would meet our criteria of simple and spicy.
This dish is great served on it’s own or as a side dish to any meal. We love it with my husbands grilled salmon that we do with olive oil, lemon pepper and lots and lots of dill weed. He smokes this over a wood fire and is delicious along side this pasta or vise versa the pasta as a side with the salmon. It’s hard to decide who is the star of the plate.
My other favorite to serve with this combo is Giadas Italian chopped salad which has white beans, romaine, sun-dried tomatoes and radicchio. I will be posting that recipe soon because I think it will become one of your favorites.
Pasta with a creamy lemon sauce — Rich, creamy and lemony.
I love pasta, I love lemon and I love anything with shrimp in it. So, this recipe was a match made in heaven.
We watch a lot of food shows in this house. My husband is even into all the competitive ones. And, even he is getting ideas of different things to try out on his grill. I leave the grilling to him because I can’t improve on perfection. 🙂
I was watching Paula Deen one day and and she was making this recipe with lemon pasta and sour cream. I know all of her recipes are loaded with butter, cream and everything good (or not good for you) but for some reason I perked up and started paying attention to her show. I made a few changes; blue cheese for the Parmesan cheese, and I added some sauteed shrimp to the finished dish. Thank you Paula for inspiring my version of your recipe. I loved the blue cheese in the sauce.
Creamy Risotto made with Mushrooms, Champagne and topped with Lobster and Proscuitto – think of anything better!
I have made risotto several times before and one of my favorites is one of Giadas” for Champagne Risotto. I decided to add the mushrooms and lobster and use a seafood stock instead of chicken stock. Riscotto could possibly be my all time best comfort food. And while it is still cool here at nights here in Texas I thought we needed a little comforting tonight.
I first had risotto on our trip to Italy. I had a shrimp risotto that was so delicious but I always laugh thinking about it. If you have ever seen the movie “Big Night” you know the scene I’m talking about where this lady orders shrimp risotto but she can’t really see any shrimp in it and ask the chef to bring her another dish to go along with her risotto. The chef refuses to bring her what she wanted because he said “it did not go with HIS risotto”.
My son, Scott, made a risotto once when he was visiting us that had a grilled, then crumbled Monkfish on top. It was delicious and that’s where I got the idea for the lobster garnish. I had a hard time finding a 4 oz. lobster tail and I would have rather had a 2-3 oz. tail but couldn’t find one. I guess I could have gotten some crawfish since they kind of look like lobsters.
Michie Feast – Pasta Course
The idea for this cours started as gnocchi, then changed to ravioli with duck bolognese, and finally settled on a duck confit ravioli with a port sauce. I have never made my own pasta, or duck confit so I’m not sure what I was thinking!
I shopped for the duck in Austin before I headed to the parent’s house. I was surprised that duck was $16/lb, I guess I am cheap but I decided right there to cut the duck in the recipe from four pounds down to one pound. Since the idea was to serve very small portions, like a tasting menu, I knew I would only use a fraction of what the recipe would yield anyways.
Thanks to Paul, my duck confit was cooked to perfection. Starting almost 48 hours in advance, the duck was first brined for 24 hours, then cooked for 10 hours on a very low temperature. When it was finished the duck fell apart, it was fall off the bone tender and moist. This eventually got mixed in with the ricotta and parmesan to create the filling for the ravioli.