It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Friday, June 5, 2015
Peggy's Pasta Nests
friend Peggy brought him a zipper bag full of pasta nests to fix. So
the challenge was ON! What we have here is an easy way to do some
very fancy cooking. Now don't panic! We can get through this, just
follow step by step.
first the recipe slave put together called for Sausages, Cherry
Tomatoes, and Broccoli Florets. Then I found one of the guests can
not digest green vegetables, so – thinking on the feet, we
substituted carrots, they just have to be pre-cooked. That led to
doing a sauce of Roasted Garlic! Yes, it sounds hard but it will not
most difficult part is cooking the pasta nests, which usually come
apart as soon as you cook them. Have faith, slave will show you a
great trick to create this fancy restaurant offering and impress the
hell out of guests!
nested style pasta
carrots, peeled and cut into 1 inch pieces 4 chicken apple
sausages cut into 1 inch pieces
heads of garlic, (to roast)
ounces cream cheese, softened and cut into 6 pieces
cup chicken broth
ounces Parmesan cheese, grated (about 1 cup)
teaspoon ground black pepper
your cutting. Peel and cut the carrots into 1 inch pieces, toss with
1 tbs olive oil and ½ tsp basil into an oven safe dish.
the oven to 400
the sausages into 1 inch pieces, cover and refrigerate until needed.
roast the garlic:
do this earlier in the day or even the night before. Tear off a
square of aluminum foil. Place a can in center and wrap up the sides
half way with the foil.
makes a cup for the head of garlic.
Pour 1½ tbs olive oil over the
head and finish wrapping it up to seal.
will get placed directly on the oven rack to roast for 30
ahead and put in the carrots at the same time.
cool until needed. This imparts a fantastic taste to both the garlic
and the carrots and softens them just right for the pasta nests.
ready to fix dinner:
oven to 350
lightly grease 12 muffin cups.
water on to boil for the pasta.
a skillet over medium-high heat with about 1 tbs olive oil. Add
chicken sausage to the hot pan. Cook, stirring occasionally, until
golden brown and cooked through, about 6-7
that cook, when the water boils, turn the heat down to a
Slide in the nests in only cooking four at a time, (try to keep nest
together, they will
as they cook) about
3 minutes in a slight simmer;
a slotted spoon or “spider” carefully remove the nests drain
well. Place enough noodles in a muffin cup to fill it.
an egg, then with a pastry brush – brush this onto the nests using
it up among the nests. You want the egg to be on and in there to help
the pasta form/bake better but at the same time you don't want the
egg to cook separately on top of the noodles so make sure the egg is
brushed on rather than a little puddle on top.
the carrots to the pan with sausages and cherry tomatoes, tossing to
combine. Let them warm on low
you make your sauce.
~~~~~~~~~~~~~~~~~~~~~~ Making the sauce:
roasted garlic into a saute pan along with olive oil. The individual
cloves of garlic should be soft enough that you can squeeze them
right of their skins and into the pan. This will be like squeezing toothpaste out of the tube. Add the 2 tablespoons of butter with the remaining
olive oil and heat a minute over medium heat.
Add the flour to the saute pan and stir well, making sure to reach
all areas of the pan so that the flour is completely incorporated.
Continue to stir while cooking the mixture, or roux. It should start
to darken a bit in color.
1 cup of chicken stock. You can simply microwave it while your roux
is cooking, or you can heat the stock in a pot on the stove. Don't
let it boil.
gradually pour the heated stock into your roux while whisking with
your other hand. This should be a slow
so that the stock has a chance to be absorbed
roux without separating into clumps.
stirring: the temperature should be around medium, don't let it boil.
The sauce will start to thicken up pretty quickly.
should notice the sauce reduces as it thickens. Stirring frequently
will help prevent scorching, or burning.
add the cream.
the cream cheese, then the cup of cream. Stir until well mixed and
smooth. Remove the saute pan from heat.
sauce will also smooth out any lumps. Use either a regular blender or
immersion blender if you have it. Otherwise whip!
might consider grating the zest of a lemon into your sauce. This
will add a citrus note and cut some of the richness.
in the Parmesan cheese, pepper and salt. Stir until the cheese is
melted and the sauce is the desired consistency. You
want a slightly thin sauce,
because the starch from the cooking pasta will thicken the sauce.
equal mixtures of the sausage, carrots and tomatoes into cups with
2 tbs of sauce onto each cup slowly letting it sink in. If you pour
it quickly, it will run over the edge.
the muffin pan in the oven and bake for 20-25
or until the sides and tops are just starting to brown.
from oven and allow the Nests to rest for 5
a table knife to run around the edges of each muffin cup. Then a
spoon will help get each pasta cup out of the pan and onto a plate.
Give them 2 nests per serving.
also roasted some “California mix” vegetables. Angie fixed
deviled eggs and Peggy got some cheesy bread to heat in the oven.
should be noted that the community oven just doesn't work right.
Warming the cheesy bread caused the fire alarms to go off, emptying
the building and summoning our favorite fire fighters! LOL.
slave had known they would be there, much more food would have been
a small dish of fruit to start the meal. Simply spoon this out of a
can of peach or pear halves (use only the kind in juice not syrup).
Sprinkle a touch of cinnamon on top, cover with plastic wrap and let
chill in refrigerator while you cook.
a festive touch, after the meal, some fancy boxed cookies!