It’s still too warm to crank on the oven. Oh how i’m craving a hot cheesy gratin and roast chicken! I suppose it’ll have to wait a few weeks yet. This cheesy, creamy dish is helping me get over it. No oven required.
Herb and Pea Alfredo
1 lb. Penne Pasta
2 Egg Yolks
1 cup Heavy Cream
1 cup grated Parmesan Cheese
1 cup Peas (fresh or thawed from frozen)
1/2 cup chopped Herbs (chives, parsley, tarragon, basil)
1 tablespoon Butter
Combine the eggs, egg yolks, cream and 1/2 cup of the cheese.
Whisk until well combined then set aside.
Boil the pasta in a large pot with 2 tablespoons of salt added to the water for 10-12 minutes.
Drain, return to the pot and set back on the burner turned to medium low, add the butter.
Add in the cream/egg mixture and stir continuously until the sauce has thickened.
Add in the peas and herbs, stir to combine.
Serve with the remainder of the cheese sprinkled over the top.
Footprints in the Sand by Mary Jane Clark
“Not only is Piper creating the sugar-sand-dollar-festooned wedding cake, she’s also the maid of honor. But a cloud seems to be hovering over the whole affair. Shortly after a bridesmaid mysteriously disappears, a kindly neighbor’s car is run off the road and a prospective witness, an innocent Amish teenager, is threatened to keep silent. Then a body is found on the beach where the wedding will take place. With the nuptials in jeopardy, it falls to Piper to unmask a killer.”
City of Heavenly Fire (The Mortal Instruments Series #6)
“Chaos and destruction overwhelm the Nephilim as Clary, Jace, Simon, and their friends band together to fight the greatest evil they have ever faced: Clary’s own brother. Sebastian Morgenstern is on the move, systematically turning Shadowhunter against Shadowhunter. Bearing the Infernal Cup, he transforms Shadowhunters into creatures of nightmare, tearing apart families and lovers as the ranks of his Endarkened army swell. Nothing in this world can defeat Sebastian—but if they journey to the realm of demons, they just might have a chance…”
The Vacationers: A Novel by Emma Straub
“For the Posts, a two-week trip to the Balearic island of Mallorca with their extended family and friends is a celebration: Franny and Jim are observing their thirty-fifth wedding anniversary, and their daughter, Sylvia, has graduated from high school. The sunlit island, its mountains and beaches, its tapas and tennis courts, also promise an escape from the tensions simmering at home in Manhattan. But all does not go according to plan: over the course of the vacation, secrets come to light, old and new humiliations are experienced, childhood rivalries resurface, and ancient wounds are exacerbated.”
You’ve no doubt been watching the ALS/MND Ice Bucket Challenge. It’s great fun for a very good cause.
Many actors and performers have delighted us with fun and creative antics. May I submit this as the best one yet!
Wanna know what I learned to do? I made my own crème fraîche!
I’ve been getting my supply at the specialty market, sometimes they have it at the grocery, but not often. Sour creme is a good substitute, but, I’ve always found it has just too much tang for my taste. Crème fraîche has a… creamier, sweeter, flavor along with just a bit of tang. This discovery has made me so happy! Not only is it going to save me loads of time and money, I always have half a carton of heavy creme sitting around.
Homemade Crème Fraîche 1 cup Heavy Cream 2 tablespoons Buttermilk
Pour the cream and buttermilk into a clean bowl or jar. Cover with a paper towel and secure with a rubber band. Set it undisturbed in a warm place for 12-16 hours. (Don’t worry the acids in the buttermilk with keep any bad bacteria at bay during the curing process) At the end of it’s time on the counter it should be thick but still pourable. Cover and refrigerate. Good for up to 1 week.
1. Choose your kitchen towel (one towel per apron). I purchased an extra-large brand.
2. Choose your ribbon (about 2 yards). Cut in half to form two ties.
3. Pin each ribbon at the top of the towel to form the apron strings (ties)
4. With matching thread, hand sew the ribbon to the towel. Repeat several times for strength.
5. Remove the pins and tie on your new apron!
I can’t get over what a hit this recipe was! My meat loving family really enjoyed this. Well, I did serve it as a side to grilled chicken. But they confessed that they would have eaten the dish as an entree!
Zucchini Noodles with Pesto
1 medium Zucchini
1 medium Summer Squash
2 tablespoons Garlic Olive Oil
3 tablespoons prepared Pesto
3 tablespoons Crème fraîche
2 medium size Tomatoes
Using a mandoline or one of these julienne your squash into long thin strands and set aside.
De-seed the tomatoes by cutting them in half around the “waist” and scooping out the seeds with a teaspoon or, your finger.
Chop into a large dice.
Heat the olive oil in a saute pan over medium high heat. Add the tomatoes and cook briefly.
Add the zucchini and toss with the olive oil and tomato.
Mix the pesto and crème fraîche add it into the pan with the zucchini and toss around until everything is well coated and just warmed through.
Top with parmesan cheese.
Makes two dinner size portions or 4 side servings.