Archive for Pasta Recipes
Chef Michael Smith’s Smoked Salmon Pasta With a Lemon Dill Cheese Sauce
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© www.fallflavours.ca
He’s a well known celebrity chef in Canada, but for those in the US and elsewhere who aren’t familiar, we’d like to introduce you to this James Beard award winning culinary gem. Michael Smith attended the Culinary Institute of America in NYC, worked for several restaurants both abroad and in NY, and is currently stars in Food Network Canada’s tv shows “Chef at Home” and “Chef at Large”. He also is a cookbook author, and you will see him soon in a future Iron Chef episode.
Chef Michael currently lives in Prince Edward Island, (P.E.I.), a beautiful Province and Island in northeast Canada, close to Nova Scotia and New Brunswick. He was recently named the PEI’s ‘Food Ambassador’ and will be a star of the PEI’s Fall Flavours food festival from September 25 – October 4, 2009. Fall Flavors features over 150 culinary events, including delicious tasting workshops, ale and wine tastings, and interactive education including how to catch lobsters or harvest oysters. We will miss the event this year but are already RSVP’ing for 2010!
You will love this chef recipe video from our friends at Le Gourmet Tv: Michael shares a wonderful (and quick) Smoked Salmon Penne Pasta with a a lemon, dill, dijon and caper cream cheese sauce. You may download the printable PDF from Le Gourmet Tv here. Try your best to use fresh dill, but if it is not available, typically 1/4 teaspoon dried dill weed equals a four-inch sprig of dill. That said, add as much as you wish according to taste.
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Eureka! Hubert Keller’s Macaroni and Cheese
Posted by: | CommentsThank you Bravo Tv! A winning dish from the premier episode of Top Chef Masters, Hubert Keller’s macaroni and cheese with prawns (or shrimp) and mushrooms recipe, prepared by charming Top Chef Fabio Viviani from Café Firenze and chef Michael Demers of Veloce Cibo restaurant.
So, here is the big question, what is the difference between shrimp and prawns? The answer is as clear as mud. For a thoroughly confusing explanation from a scientist (including college flashback terms such as arthropods, ecoskeletons and Malaconstracans) read this. Chowhound foodies discuss it with a bit more clarity here, and here is Wikipedia’s definition of prawns. So the short answer is yes, there is a scientific difference, and more importantly cultural differences regarding what are referred to as shrimp or prawns.
prawn
shrimp
The bottom line: can you use shrimp in this recipe? Yes! For more delicious Hubert Keller recipes, visit his restaurant site, Fleur de Lys. Select Secrets of a chef, and go to recipes.
Creamy Mac and Cheese with Prawns, Mushrooms and Fresh Herbs
Chef Hubert Keller
Top Chef Masters, Season 1, Episode 1, Elimination Challenge Winner
Ingredients
* 4 tablespoons butter
* 3 large carrots, diced
* 1 large onion, diced
* 1/2 quart cream
* 4 ounces half and half
* 1 cup white mushroom, sliced
* 1 1/2 cup Swiss cheese
* 2 pounds prawns, diced
* 1 pounds cooked pasta
* 1 cup whipped cream
* 5 tablespoons chopped parsley
* 6 egg yolks
* Salt and pepper to taste
Directions
In a large pot, add butter, carrot, onion and sweat for 5 to 10 minutes. Add the cream, salt and pepper and simmer until it gets thicker (10 to 15 minutes). Add the mushroom and Swiss cheese, simmer for 5 minutes. Add the prawns and pasta and mix gently until very hot. Fold into the whipped cream the parsley and egg yolks. Season with salt.
Transfer Mac & Cheese into bowl and cover lip with the whip cream mix.
Hungry for more? Here is top Chef Alex Eusebio’s Macaroni and Cheese with white wine, bacon and 5 cheeses.
And last, but not least, we simply must mention Mario Batali, who we will see in Aspen! Here’s a quick clip of him with Gwyneth Paltrow discussing Mac and Cheese.
Hungry for baked pasta and cheese recipes from Mario Batali? Try these:
- Baked Ziti with Ricotta and Ham
- Baked Ziti with Mozzarella and Parmigiano-Reggiano
- Baked Pasta Tubes, Casalinga Style: Cannelloni al Forno
Salud Napa’s Lemon Risotto
Posted by: | CommentsA short time ago we introduced you to our friends from Ceja Vineyards and the Salud Napa blog, and featured a beet salad recipe video from chef Gerry Castro. That was only the beginning of a three course meal! The second part of the meal is this delicious, tangy lemon risotto with peas topped with parmesan cheese.
You will need: 4 cups of chicken broth, 2 tbsp of extra virgin olive oil, chopped garlic (one or two cloves) , one chopped onion, 1 cup of arborio rice, chardonnay white wine, sweet peas (frozen is fine), Parmigiano-Reggiano cheese, one lemon (juice it and zest it), butter, salt, and pepper.
First, warm the chicken broth, juice and zest your lemon. Add the olive oil into a hot pan, add the chopped onion, add the chopped garlic, and stir while cooking just until tender. Add the arborio rice and cook while stirring for 2-3 minutes. Next, add the white wine, and stir together for a minute to let it absorb. Add approximately 3 generous ladles or about 3 cups of chicken broth, and turn the heat down to a simmer. Add salt and ground pepper, and cooks while stirring for about 7 minutes, or until the rice is al dente. Add the lemon zest, peas, a generous amount of butter and a few splashes of lemon juice. You may add more chicken broth if needed. At the end, top with grated parmesan cheese.
Next up, part 3, a to die for sirloin steak with red wine sauce. Stay tuned!
