texasgirl
Master Chef
I'm eating frozen dinners. They are Old El Paso enchilada casserole and Tamale casserole.
buckytom said:i was able to get his expression on my video camera as it turned from sleepy eyes to ones full of amazement and surprise when he came walking into the living room. that one i wil cherish forever...
buckytom said:it's my little buddy's birthday so i'm not sure if we're gonna make something or go out. at 2 years old, he doesn't really have a favourite restaurant yet.
last night we tied bunches of baloons all over the house, and set out his presents. i woke up early, and waited, and waited, and waited for him to wake up. i was able to get his expression on my video camera as it turned from sleepy eyes to ones full of amazement and surprise when he came walking into the living room. that one i wil cherish forever...
kadesma said:It's my daughter Ari's birthday so I'll be feeding a housefull She picked, pork marsala, garlic mashed potatoes, the leek recipe I posted and also the asparagus with the proscuitto and parmesan, homebaked rolls and honey, and winter /spring fruit salad. Dessert she chose cream puffs...
kadesma
Phantom of the Kitchen said:Actually I can tell you exactly how I made the fusilli/pecorino/ricotta!
"The Complete Book of Pasta and Noodles." Editors of Cook's Illustrated. Clarkson Potter. New York (2000).:
Ricotta cheese, either whole-milk or part-skim provides a creamy base for sharp pecorino cheese. For a milder flavor, substitute parmesan for the pecorino. You may use another fresh herb, such as basil or even mint, in place of the parsley. Good ricotta cheese can be quite stiff so be prepared to use the entire 1/2 cup of reserved pasta cooking water to thin out the sauce. Serves 4.
Salt
1 pound fusilli or short, tubular pasta
1 cup ricotta cheese
2 tablespoons unsalted butter, softened
1/2 cup grated pecorino cheese
2 tablespoons minced fresh flat-leaf parsley leaves
Ground black pepper
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water. Cook until al dente. Reserve 1/2 cup of the cooking wate; drain the pasta and transfer it back to the cooking pot. Mix in the ricotta, butter, pecorino, parsley, salt and peper to taste, and enough reserved water to keep the mixture moist. Divide among 4 warmed pasta bowls and serve immediately.
I cut the recipe in half and used more parsley than suggested. I just got everything ready while the pasta boiled...perdy eazy. I also ended up using a decent amount of the reserved pasta water like the recipe mentioned and I still could have put more in.
brad
Marge,Dove said:Kadesma,
How do you make your Pork Masala.......my niece made it once when I was visiting her in Big Bear but all she did was brown chicken breast and pour Marsala wine over it and simmered it. It was good since I'd never has it before to know what I was tasteing....LOL