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Easy to make for your Easter meal, Angel Hair Pasta ‘Flan’ is my signature dish (oh, and my bread pudding!) I have been making this dish for over 20 years for my catering clients and friends and never have I had anyone leave behind one tiny bite on their plate! There’s something about pasta, cream, cheese and eggs that is a brilliant combination with a yummy mouth feel and delectable yumminess. The tangy lemon zest and fresh thyme make it perfect! Angel Hair Pasta Flan 1 c heavy cream 3 eggs 1/2 t salt 1/4 t pepper zest from 1/2 a lemon 2 c cooked Angel hair or other pasta 4 oz 6 T grated parmesan cheese 3 sprigs fresh thyme, stripped & chopped finely butter for preparing molds (non-stick cooking spray is ok too) Whisk eggs and cream together. Add salt, pepper and thyme. Place cooked pasta loosely in 5 buttered, 4 oz. ramekins or custard cups. Cover with egg mixture and top with 1 T parmesan cheese. With a spoon, push down gently gently to mix in the cheese, then sprinkle a little lemon zest over each one. Bake at 350 degrees for 20-25 minutes until puffed and golden. Allow to cool for a few minutes then run a knife around the edge to un-mold onto plates, right side up. These flan can be made ahead and successfully re-heated in the microwave or oven up to a few days ahead. Substitute fresh corn in season for the pasta and add jack cheese and mild green chiles. You can use any kind of pre-cooked rice or grain or potatoes and any kind of cheese or herb for these flan! Easter is the perfect time of year to share this ‘Spicy Marinated Carrots’ appetizer! Stolen (with permission!) from my good friend Kathleen, this recipe is incredibly easy & enormously flavorful! Traditionally made with cut carrots, the elegance & beauty of whole carrots with their bright green tops, make this so much more special, & tasty enough to please Bugs Bunny himself! Spicy Marinated Carrots 1 cup white balsamic vinegar 1/2 cup dry white wine 1/3 cup sugar 4 cloves garlic, chopped 1 t dried thyme 1 t dried basil 1 bay leaf 1/4 t red pepper flakes 2# carrots, peeled & cut into sticks or use whole baby carrots! 1/4 c extra virgin olive oil 1/4 c country dijon mustard 1/2 c fresh parsley, chopped Put all the ingredients except the carrots, oil, mustard and parsley in a pot and bring to a boil. Stir to combine and to melt sugar. Toss in the carrots, drizzle with oil and cook 30 - 40 minutes covered, at a simmer, until fork tender, keeping crisp but absorbing liquid. Remove from heat and let cool in the liquid for 15 minutes or so. Drain liquid and toss with the mustard. Let come to room temperature. Sprinkle with fresh parsley and serve. My good friend Annie left me a gift the other day.…….a bunch of Daphne and these amazingly big and beautiful green onions (leeks maybe? she didn’t know if her green onions and leeks cross pollinated…) from her garden. I just walked in and there they were on my kitchen table! That night I sautéed a couple of them and tossed them with some pasta, garlic & grated parmesan. It reminded me just how yummy and versatile caramelized onions can be, and so easy! They are great added to scrambled eggs, tucked into a grilled cheese or quesadilla, on a steak, baked potato or as a base for a pizza! I use them all the time in my catering business. I wanted to share a favorite recipe, great for all of those Oscar parties this Sunday! Caramelized Onion Pizzetta makes 2 individual pizzetta or 8 pieces to pass around for the onions: 2 T olive oil 1 yellow, red or a bunch of green onions or a combination, sliced thinly good pinch of salt & pepper for the pizzetta: 1 pkg. mini Naan bread, available at any supermarket 8-10 Niciose olives, pitted & torn 1 T capers 1 T toasted pine nuts 1/2 cup aged goat brie or parmesan, grated one sprig each fresh rosemary & thyme Heat the olive oil in a skillet until hot. Add the sliced onions, salt & pepper and sauté for 8-10 minutes over medium high heat, stirring frequently until browned and caramelized, turn the heat down to a simmer and cook an additional 5 minutes to bring out the sweetness. Brush the two Naan with some good olive oil. Top with the onions, capers, olives, pine nuts & cheese. Bake for 15-20 minutes at 400 degrees or until crisp on the bottom. Top with chopped rosemary & thyme leaves. Drizzle with a bit more olive oil, cut and serve. If you are anything like me, you probably have a few pomegranates hanging around, leftover from the holidays. Don’t toss them, even if they are a bit hard, you can still make use of them! The tricky part is peeling the pomegranate without getting its staining crimson juice all over. The secret? Work with the fruit UNDER WATER! Refreshing, sweet, tart & a bit fiery, this tangy salsa is great with meat or fish or even chips! Just mix together and serve! So simple! Pomegranate Salsa 1 large pomegranate 1 large orange 1 T chopped cilantro 1 green onion, thinly sliced 2 t. freshly squeezed lime juice 1/4 t cumin 1 T minced jalapeno, or to taste Insert a knife through the stem hole of the pomegranate and twist to break the pomegranate into large chunks. Immerse them in a bowl of water & coax the seeds away from the skin to release the seeds. Discard the skin & membranes, drain & pat dry. Cut & peel the skin & membrane from the orange. Holding the orange over a bowl, cut between the membranes to free the segments adding them to the bowl. Squeeze the juice from the membrane into the bowl & discard the membrane. Cut each segment into chunks. To the orange add pomegranate, cilantro, onion, lime juice, cumin & jalapeño, add salt to taste. Serve or cover and chill up to one day. Makes 1 cup of salsa, enough for 4 to 6 servings. |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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