Pasta Primavera

 

Pasta Primavera

Capellini, onion, mushroom, green peas, zucchini, sugar snap peas, garlic and Thai basil.

This dish was perfect for Good Friday and would be great anytime.

Thank you, Diversified Ceramics, for the great bowl to use with this dish.


 As always, your questions or comments are welcome.

Until next time, Bon Appetit Y'all!

Chef Leslie Bartosh

#Pasta, #Pasta_Primavera, #Vegetarian, #No_Cream_Needed, #Diversified_Ceramics, 

Comments

Post a Comment

Popular posts from this blog

Sterling Valley Maple Pumpkin Custard

Image
Pumpkin.   In the USA, pumpkin is somewhat synonymous with Thanksgiving.   It is like two peas in a pod!   Thanksgiving and pumpkin go together! This pumpkin custard with Chantilly cream, tuile and Sterling Valley Maple maple syrup has become one our favorites for Thanksgiving.   It's lighter in flavor and texture than pumpkin pie.   Which, of course, means we can eat more! This pumpkin custard was made with Sterling Valley Maple maple sugar.   The recipe is below.  Also pictured is a pumpkin custard that was left in the mold and treated as creme brûlée. The SVM maple sugar on top formed a nice crispy crust.  Here is the recipe:   Sterling Valley Maple Pumpkin Custard with Tuile Yield:   approximately 10 - 5 oz servings Pumpkin Custard  Ingredients: 1/3 cup SVM maple sugar                             1 t ground cinnamon                                                  1/2 t ground nutmeg                                     1/2 t ground ginger                      
Read more

Chicken Thigh Confit

Image
  It is no secret.   I have a food love affair with confit!   I have a fascination with some of the older cooking methods! The process of making confit originated as a means of storing food for future use.   Keep in mind, refrigeration as we know it, has only been around for about a hundred years.   Prior to the wide spread introduction of mechanical refrigeration, food was either kept on ice, consumed fresh or preserved.   If preserved, it was often kept in a root cellar.   This where confit was stored. The process of making confit dates back to the 13 th century, according to some sources. This was well before the times of mass industrial farming and food production.   The time period was truly a time of “local food” and “nose to tail” cooking.   According to Larousse Gastronomique (1988), the meat in a confit can be “pork, goose, duck or turkey”.   Regardless of the type of meat the process is the same. Simply put, to make confit, you season the meat or poultry.   All
Read more

Phoenix Pizza

Image
  Phoenix Pizza   We have been having hankerings for pizza and have not found a pizza in our area that we like.   Not that we are pizza snobs…….We just haven’t found the right one. It so happened that I had some odds and ends that I needed to use including a disk of frozen, hybrid sour dough, for pizza.   I am not trying to say that pizza is a catch all, but it is pretty ambidextrous.   Everything started out perfect.   No fuss, no muss. The dough thawed nicely.   It was easy to stretch and shape.   It felt good.   Mise en place was easily accomplished and building the pie was under way. I had the oven running at 550 ° f.   The resident pizza stone was hot, all was good. I should explain that my oven has three racks in it.   The pizza stone stays on the top rack on a permanent basis.   One the 2 nd rack is a pan I use for ice when baking some breads.   It also resides in the oven on a permanent basis.   The 3 rd rack is used primarily for heating plates. Because the d
Read more