Here is a great recipe for pasta primavera, a classic Canadian twist on a pasta dish. It's full of veggies, fun and flavor. This is one of those recipes you can change and have fun with to match your style and taste! I used black truffle oil for some depth and also a creamy cheese sauce. This is a quick and easy meal that takes about 20 minutes of prep and another 20 to cook but full of flavor and with extra cheese at the end it really pops!
The Basics: 1 cup thin sliced red onion 1 cup quartered mushrooms 1 cup mixed red, yellow, green peppers 1 cup cherry tomatoes (halved) 1 cup squash chopped 1/2 cup thick shredded carrots 1/2 fresh basil Toss all these veggies: In a mixing bowl, then spread on a sheet pan and roast at 375 for 15 minutes and low broil another 5 to 8 minutes. 3 TBS EVOO 2 TBS dried Italian spice blend 1/2 TBS Black Truffle Oil (or more to taste but start slow since truffle oil can be a strong taste) 4-6 minced garlic cloves 1 tsp kosher salt 1 tsp cracked pepper Pasta and Sauce: I use 1/2 box of farfalle pasta (you can adjust to get the pasta veggie ratio you want) 3 TBS butter 1/4 cup heavy cream 1/2 cup shredded parm Toss the sauce, pasta and veggies together and....Bing Bang it's good times!
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This sandwich is pack with layers of flavors and just hits on all cylinders. Here is the recipe and build out.
Spicy Remoulade Coleslaw 1 Cup Mayo 3 TBS Hot sauce 2 TBS Stone ground mustard 2 garlic cloves pressed 1 lime squeezed 1 tsp cracked black pepper Toss with thin sliced red onion, shredded carrots, shredded cabbage and thin copped baby arugula. Shrimp 2 pounds tossed with a spice blend and 2 TBS EVOO then saute with 4 TBS of butter until almost all liquid is gone. Spice Blend: 2 TBS Cajun seafood spice, 1 Tsp Garlic powder, 1 TBS Smoked Paprika, Pinch red pepper flakes and add S&P at end to taste. Stack Save some of your remoulade sauce to spread a layer on bottom of french bread. Add tomato slices Add Shrimp Add dill pickles Stack on the coleslaw Top with Avacado slices More at www.theflavortrain.com #theflavortrain I love making pizza, here is one I did this week with a great Frappato wine I paired it with. This Pie is made on a thin crust, cooked at 500 degrees on a pizza stone. It's loaded with flavor! How to make it -Rub the crust with a little EVOO and sprinkle with dry oregano -Layer on goat cheese and mozzarella to cover the crust -Cook 1 pound sweet Italian Sausage in garlic and rosemarry then place on top of the cheese -Saute baby bella mushrooms in EVOO place on next -Caramelize red and white onions place on pizza -Cracked black pepper top taste -Add a layer of shredded Gruyere cheese -Top with Arugula -Bake about 15-18 Minutes and finish with a Balsamic Glaze The snap of the crust, cool of the Balsamic and infusion of the three cheeses top and bottom make this a first class pizza. The Pairing
I chose a Sicilian wine called Frappato. Its a lighter red in the Noir range from Sicily that is on the lower Tannin side and full of grape aroma and and pairs great with veggies or in this case a white pizza. It's elegant yet has some complexity on the fruit side. It Really pulls out the cracked pepper and goat cheese in the pizza. You can fine this for about $20 at any major retail wine store. |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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