My Saturday Six
- Thread starter dawnnys
- Start date
Try this "Mrs." EvaN (congrats!) Rec: Zuccini with Farfalle. This is so good.
Zuccini w/Farfalle
Serving Size : 6
1/4 cup olive oil
4 small zucchini -- cut in 1 1/2" sticks
1 1/2 large onion -- chopped
3/4 clove garlic -- minced
1/2 cup heavy cream
3/4 pound farfalle -- al dente
3/8 cup Parmesan cheese
salt and pepper
Saute zucchini in oil quickly over high heat until golden. Remove with slotted spoon and set aside.
Add onion and saute until golden. Add garlic and cook and 1 minute more. Stir in cream, increase heat and boil until sauce is reduced by 1/3. Add noodles, zucchini, Parmesan and salt and pepper. Toss thoroughly until heated thru. Serve immediately with additional Parmesan.
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Zuccini w/Farfalle
Serving Size : 6
1/4 cup olive oil
4 small zucchini -- cut in 1 1/2" sticks
1 1/2 large onion -- chopped
3/4 clove garlic -- minced
1/2 cup heavy cream
3/4 pound farfalle -- al dente
3/8 cup Parmesan cheese
salt and pepper
Saute zucchini in oil quickly over high heat until golden. Remove with slotted spoon and set aside.
Add onion and saute until golden. Add garlic and cook and 1 minute more. Stir in cream, increase heat and boil until sauce is reduced by 1/3. Add noodles, zucchini, Parmesan and salt and pepper. Toss thoroughly until heated thru. Serve immediately with additional Parmesan.
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heather_in_sf
Well-known member
Well, maybe tomorrow I'll make one, somehow shopping today has lost its appeal over a nap, LOL
Can I add a Sunday? 
) Smashing pumpkins
I am going to do SOMEthing with all these pumpkins - I just couldn't pass them up at the stand last week - and I figured the best way to split them was not to use a knife (horror stories flashed before my eyes!), but to smash them on the driveway. Worked perfectly... although I had a hard time choosing which ones I wanted to... er, uh... kill. They all looked so perfect. I will probably pressure cook them. roast, and then freeze the puree. Save it for pumkin soup, muffins, chai pumkin bread, pumpkin pie, or maybe I'll make PUMPKIN BUTTER with some of it.
One year we kept a pumpkin inside just fine until the next August!!! Really! We had wiped off some Magic Marker with an alcohol pad and I guess that preserved the skin.
Before:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/DawnNYS/pumlpkins2.jpg
After:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/DawnNYS/smashedpumpkins.jpg
http://urbanext.illinois.edu/pumpkins/selection.cfm
) Smashing pumpkinsI am going to do SOMEthing with all these pumpkins - I just couldn't pass them up at the stand last week - and I figured the best way to split them was not to use a knife (horror stories flashed before my eyes!), but to smash them on the driveway. Worked perfectly... although I had a hard time choosing which ones I wanted to... er, uh... kill. They all looked so perfect. I will probably pressure cook them. roast, and then freeze the puree. Save it for pumkin soup, muffins, chai pumkin bread, pumpkin pie, or maybe I'll make PUMPKIN BUTTER with some of it.
One year we kept a pumpkin inside just fine until the next August!!! Really! We had wiped off some Magic Marker with an alcohol pad and I guess that preserved the skin.
Before:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/DawnNYS/pumlpkins2.jpg
After:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/DawnNYS/smashedpumpkins.jpg
http://urbanext.illinois.edu/pumpkins/selection.cfm
Erin - or anyone else who wants it - PM me and I'll send you the herbes de provence -
I got a package from Pikes Place Market in Seattle, and used a little of it when I brined some chops. Hubby hates "flowers" or flower taste in his food, so I won't use it again. I'll be glad to pass it on to someone who can!
I got a package from Pikes Place Market in Seattle, and used a little of it when I brined some chops. Hubby hates "flowers" or flower taste in his food, so I won't use it again. I'll be glad to pass it on to someone who can!
