Showing posts with label Business. Show all posts
Showing posts with label Business. Show all posts

Wednesday, January 12, 2011

Vegetarian Pasta Carbonara

Last Saturday, we were all so busy with gathering up warm clothes for the kids, to wear in the snowy and cold NYC climate. Suppertime was nearing, and my sweet daughter was so concerned to make some kind of pasta for the kids... her hubby working in his restaurant as usual, so he doesn't eat at home, only on his days off. Lora decided, on Pasta Carbonara...oh, but no pancetta left over from Teresa's care package?...no bacon?...what is one to do!?....Alas, suddenly, I got a great idea, "how about some Carbonara without pancetta, or bacon?...A "Vegetarian, Pasta Carbonara!...So, I agreed to make it, so easy, told my daughter just go pack...she even had 3 egg yolks left over, which she saved, from a cake she was making, and handed me a bag of frozen peas....frozen peas?...."yes, she said, the kids like that"..."OK, so let's get started," I said..."just go pack, and I will take care of it. 

Vegetarian Pasta Carbonara

3 egg yolks
2 whole eggs
1/2 cup grated Parmigiana Reggiano cheese
1/3 cup heavy cream
salt, and freshly ground pepper to taste
1 bag of frozen peas, about 12-16 ounces
1 onion chopped
2 cloves garlic minced
1 lb. spaghetti (I used organic, from Whole Foods)
2 Tbsp. extra virgin olive oil

The first thing you must start, is to boil the water for your pasta. In the meantime, saute the onion and garlic in the olive oil until the onion starts to get a nice rosy color. Now, add the peas, and saute all together just until incorporated. In a medium bowl, add the yolks, the whole eggs half of the cheese, salt, and generous amount of freshly grou d pepper, the cream and with a wire whisk, blend it well, until nice and creamy, but just a few strokes of the whisk. (Do not over beat it.)

Strain the pasta into a colander, and save about 1/2 cup of the cooking water.(you might need it later) to thin out your pasta, if the sauce gets too thick. Put the pasta back into the pot, make sure the heat is OFF, drizzle about 1 Tablespoon of extra virgin olive oil, mix it up, and pour the carbonara mixture into the pot with the pasta. Gently mix all together, just make sure you are not scrambling the eggs, heat has to be turned off. Now, take the carbonara pasta mixture and pour into a large serving pasta bowl, Add the peas and onion mixture, and gently combine.

Add  a little more (1Tbsp) extra virgin olive oil on the top of the pasta, another 1/4 cup grate Parmigiana Reggiano cheese;
(all together you will be needing 4 Tbsp. extra virgin olive oil, and 3/4 cup grated cheese)
The result of this outrageously yummy and rich pasta will be a memorable dish, that you will want to make over, and over again.
Note: you can omit the peas, and you also can use chili pepper flakes, or diced red bell pepper, or zucchini, sliced thin, instead of the peas. The choice is yours!
This was a version that I created with ingredients on hand, and I am happy to share with you!

Saturday, October 2, 2010

Fresh Plum Cobbler

I'll be honest with you! There's nothing more satisfying, than a nice portion of fresh fruit cobbler, even in the fall, which happens to be a plum cobbler. So beautiful, and robust color, the sweetness is totally divine. Just a touch of cinnamon and sugar, really livens up the flavors, it's so irresistible!
Just look at the natural colors, and the flaky homemade biscuit topping. Easy to prepare, yet it's so elegant!
Perfect fall dessert...no fuss...no mess...just simply down home "all American" No substitute!
 Fresh Plum Cobbler

3/4 cup, plus 2 Tbsp of sugar
10 fresh plums, about 4 cups, sliced and seeded
2 Tbsp. corn starch
1 teaspoon ground cinnamon
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup + 1 Tbsp. butter
1/4 cup milk
1 egg

Preheat oven to 350 degrees. In a large bowl, combine the 3/4 cup sugar, plums, cornstarch and cinnamon. Place the fruit mixture in a 2 quart ovenproof casserole. In a medium bowl, combine remaining. 2 Tablespoons sugar, baking powder, and salt . Cut the butter with a fork, or pastry blender until it resembles coarse crumbs. Stir in the milk, mixed with 1 egg, and blend the mixture, just until blended.  Drop batter with a large soup spoon, and bake for 35 to 40 minutes,  till it gets lightly golden, and fruit mixture starts bubbling. Serves 6.




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Wednesday, August 4, 2010

Baked Dill Sockeye Salmon, and Broiled Shrimp

 
As you can see, I am serving the baked sockeye salmon, and the broiled shrimp on the beautiful milk glass shallow bowl, from Goodwill. This particular milk glass is very sturdy, and heavy. Easy recipe to follow.
Baked Sockeye Salmon
1 1/2 lb sockeye salmon
extra virgin olive oil to drizzle
fresh squeezed lemon, and lime
fresh shopped, or dry dill
1/2 c. white wine
Line a baking pan with aluminum foil, place salmon, and drizzle some olive oil, juice of 1 lime, and lemon. Pour wine over it, and sprinkle dill on top. Bake in a 375 degree oven, for about 10 minutes. Sockeye salmon requires very little time, because it is thinner than the other salmon. Serves about 6, along with simple broiled shrimp, seasoned with spices, and drizzled with extra virgin olive oil
Salad is just a simple mix with tomatoes, cucumbers, and home made olives from Como, Italy.
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