Monday, December 17, 2007
PEACE
Monday, January 22, 2007
Angel Hair Pasta with Black Truffles
Ciao! and Buon Anno!
I was given really delicious gifts for Christmas: a jar of black truffles and truffle oil.
Normally, I wouldn't spend the outrageous amount money for these two extravegant food items, ($19.00 for the 2 truffles and $15.00 for the truffle oil) but since they were a gift, I wanted to make sure they would be the star of the dish I would make with them.
I employed the KISS (Keep It Simple Stupid) doctrine for these two special ingredients.
1/2 pound angel hair pasta
1 black truffle
2 Tablespoons chopped scallions
3 Tablespoons truffle oil
And that is it.
Cook the angel hair pasta in lots of water until still al dente.
Drain. Put the pasta back in the pan and add the truffle oil. Place the pasta in warmed pasta bowls. Equally divide and shave one black truffle between the pasta. Sprinkle chopped scallions over the pasta. Serve immediately.
Serve with a really fine pinot grigio.
Then go out for dessert.
Simple. Elegant. Outrageous!
I was given really delicious gifts for Christmas: a jar of black truffles and truffle oil.
Normally, I wouldn't spend the outrageous amount money for these two extravegant food items, ($19.00 for the 2 truffles and $15.00 for the truffle oil) but since they were a gift, I wanted to make sure they would be the star of the dish I would make with them.
I employed the KISS (Keep It Simple Stupid) doctrine for these two special ingredients.
1/2 pound angel hair pasta
1 black truffle
2 Tablespoons chopped scallions
3 Tablespoons truffle oil
And that is it.
Cook the angel hair pasta in lots of water until still al dente.
Drain. Put the pasta back in the pan and add the truffle oil. Place the pasta in warmed pasta bowls. Equally divide and shave one black truffle between the pasta. Sprinkle chopped scallions over the pasta. Serve immediately.
Serve with a really fine pinot grigio.
Then go out for dessert.
Simple. Elegant. Outrageous!
Friday, December 22, 2006
PEACE
Thursday, November 23, 2006
HAPPY THANKSGIVING!
I'll be back blogging and posting new recipes soon.
Have a wonderful day.
Isabella
Monday, July 31, 2006
Sunday, July 30, 2006
Strawberry Pie
One of the joys of summer is the abundance of berries in the marketplace. Here's a simple recipe for a lucious dessert that not only looks beautiful, but is a taste delight. It's easy to make with just a few ingredient so that the berries are the real star in this dish.
Enjoy!
Strawberry pie:
1 9-inch pie crust, baked
2 16-oz containers of fresh strawberries
1 cup water
1 cup, full, sliced strawberries
3/4 cup sugar
3 Tablespoons cornstarch
sprig of mint
Wash and hull the strawberries, reserve the biggest for the pie. Set aside one cup of strawberries for slicing.
Mix the sugar and constarch together and set aside.
Bring the cup of water to a boil in a saucepan. Place the 1 cup of sliced strawberries in the boiling water and bring to the boil again and cook for a minute until soft. (I use a masher to mash them to a pulp). Remove from heat and push the mash through a strainer over a bowl.
Return the strawberry liquid to the saucepan and add the sugar/cornstarch mixture. Bring to a gentle boil and stir until the liquid becomes translucent. Remove from heat.
Arrange one layer of strawberries in the pre-baked pie crust. Pour half the strawberry sauce over them. Arrange a top layer of the best looking strawberries and pour remaining strawberry sauce over them. Chill for an hour, top with a sprig of mint, and serve with whipped cream if you wish.
Quick and beautiful.
Enjoy!
Enjoy!
Strawberry pie:
1 9-inch pie crust, baked
2 16-oz containers of fresh strawberries
1 cup water
1 cup, full, sliced strawberries
3/4 cup sugar
3 Tablespoons cornstarch
sprig of mint
Wash and hull the strawberries, reserve the biggest for the pie. Set aside one cup of strawberries for slicing.
Mix the sugar and constarch together and set aside.
Bring the cup of water to a boil in a saucepan. Place the 1 cup of sliced strawberries in the boiling water and bring to the boil again and cook for a minute until soft. (I use a masher to mash them to a pulp). Remove from heat and push the mash through a strainer over a bowl.
Return the strawberry liquid to the saucepan and add the sugar/cornstarch mixture. Bring to a gentle boil and stir until the liquid becomes translucent. Remove from heat.
Arrange one layer of strawberries in the pre-baked pie crust. Pour half the strawberry sauce over them. Arrange a top layer of the best looking strawberries and pour remaining strawberry sauce over them. Chill for an hour, top with a sprig of mint, and serve with whipped cream if you wish.
Quick and beautiful.
Enjoy!
