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Archive for the ‘the recipe box swap’ Category

Is it Thursday already. I think it must be Spring, things are just too busy.  There’s sun outside my window, and I’ve been itching to buy flowers for my window box.  We’ve had snow this week, so I must refrain.  Snow in March in Seattle…huh?

I’ve been making an effort to post the recipes we use most, so that they will always be available to my child in the future.  Unless of course he has a chip implanted in his head, and blogs are obsolete.

This really is a winter dish for us.  I use to make it a lot in Flagstaff in the Winter cuz the produce was so bad.  We’re pretty spoiled in Seattle year round.  This is highly kid-friendly, NOT lowfat, and easy.  Takes about 30 minutes.  I bastardized it from a Food and Wine recipe.

Feel free to use a different pasta.

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PARMIGIANO-CRUSTED RIGATONI WITH CAULIFLOWER AND PROCIUTTO

Topping/Mix in bowl:

-1 Cup Panko

-2 1/2 Tbsp. Olive Oil

-1/2 Cup grated Parmigiano-Reggiano cheese

-Salt and Pepper

Other Ingredients:

-1 Tbsp. Olive Oil

-3 Cloves garlic, sliced thin

-1 1/2 Cups Heavy cream/or milk

-1 # Rigatoni

-1 head cauliflower/or just a 1/2

-1/2 Cup Parm cheese, shredded

-3 or more ounces sliced prosciutto, sliced into thin ribbons/ or pancetta

***Save 3 Tbsp. water from the pasta

-salt and pepper

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*Preheat oven to 350.

*Put a big pot of water onto boil.

*Cook pasta in salted water till al dente, adding the cauliflower about 6 minutes before the pasta is done.  Drain, saving 3 Tbsp. water.

*Using the same pot, saute garlic over medium in olive oil till golden.  Slowly add cream and simmer till slightly thickened.  Season with Salt and Pepper and set aside.  About 3 minutes.

*Put pasta and cauliflower back in pot and toss with cream sauce, cheese and prosciutto.

*Scrape the pasta into a large shallow baking pan and sprinkle the panko on top.  Bake for about 30 minutes.

(You may also place it under the broiler for a few minutes instead of baking.  It will just be saucier).

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I’ve been lucky enough to spend some time with a fellow craft blogger and now friend.  Chara Michele is crafty and sweet.  Her giggle is contagious.

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We had a coffee date paired with a fabric scrap exchange.  I packed her scraps in this wee box dressed with the Valentine Garland I made.  She gifted me some great scraps, but I spaced and put them all in my boxes before taking a photo.

Last week we meet up again and spent the afternoon cruising the aisles of Sew Expo.

This booth with ribbons was pure eye candy.  Though we decided we wouldn’t know what to do with it all, except spend a lot of money to wrap a present.

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We stopped for a break and snacked on “scones” out in the sun.

Though they hit the spot.  But I was reminded that most Americans have no clue what a real scone tastes like.  Living with a Brit, and visiting relatives and friends in Ireland that always have time to bake up some scones and have a spot of tea had spoiled me rotten.  I’ve been thinking about them since.

So I thought on this rainy morning that I would whip up a batch of the real thing.

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Plus, I joined this:

Beth Hensperger has always been one of my favorite cookbook writers when it comes to baking.  I occasionally check out from the library her Best Quick Breads, which is where this super easy and delish recipe comes from.

BUTTERMILK CHERRY SCONES:

Makes 12

*2 1/2 cups unbleached all-purpose flour

*1/4 cups rolled oats

*1/4 cup packed light brown sugar

*1 1/2 tsp. baking powder

*1 tsp. cream of tartar

*1/4 tsp. baking soda

*1/2 tsp. salt

*5 Tbsp. cold unsalted butter, cut into pieces

*2/3 cup dried cherries

*3/4 cup cold buttermilk

*1 1/4 tsp. vanilla extract

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-Preheat oven 400.

-Mix all dry ingredients.

-Cut in butter with a fork, food processor or electric mixer until it resembles coarse crumbs.  Add cherries.

-Beat wet ingredients and mix with the dry till it just forms a sticky dough.

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-The “shaggy” dough can be turned out on a work surface and kneaded until it just holds together.

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-Shape into 2 equal portioned 1- inch discs and cut into 6 wedges.

-Place wedges 1-inch apart onto a baking sheet lined with parchment and bake 15-20 minutes until golden brown.

**ENJOY** with a spot of tea!

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