Author: adtaylor

Lemon Pepper Pappardelle w/Prosciutto & Peas

Sunday dinner: Lemon-Pepper Pappardelle with Prosciutto & Peas. Many asked for the recipe – so here it is.

First, you can make this with any pasta but I do believe the lemon-pepper pappardelle greatly contributed to the flavor and texture of the dish. I purchased it at Trader Joe’s.

Ingredients:
– 1 (8oz.) package Trader Joe’s lemon-pepper pappardelle
– 2 1/4 inch thick slices prosciutto, diced (note that this is a change from the way prosciutto is usually served sliced paper thin)
– 1 cup frozen peas, thawed
– 1/4 cup grated paremsan cheese
– 3/4 cup heavy whipping cream
– 1/4 lb. (one stick) unsalted butter
– 2 large eggs, yolk only
– pinch of nutmeg
– 1/2 teaspoon freshly ground pepper
– 1 tablespoon of salt (for the water you cook that pasta in) and then salt to taste

Instructions:
– Bring two quarts of salted water to boil in a covered large soup pot.
– Remove the lid and cook the pasta, uncovered, according to package directions (7-9 minutes).
– While the pasta is cooking…
– On a low flame, melt the butter in a large non-stick skillet.
– Add the heavy whipping cream and begin to whisk constantly
– When the edges start to bubble, add the egg yolks one at a time whisking constantly – this is really important becasue you don’t want the yolks to “scramble”
– After the two egg yolks are comepletly mixed with the cream and butter, add the parmesan cheese. Keep whisking to melt the cheese and mix completely.
– Whisk in the nutmeg and ground pepper.
– Add the peas, continue to shisk gently.
– Add the prosciutto, whisk gently.
– Stop whisking, drain the pasta, but keep your eye on the sauce, it shoudl be lightly bubbling aroudn the edges – but it can easily bubble over and burn if you leave it unattended.
– Once the pasta is drained, add to the sauce, salt to taste and using tongs, stir to completely cover all of the pasta with the sauce.
– Serve immediately with additional grated parmesan on the side.

The End of an Era

When I was a little girl, growing up in NYC, I didn’t think I was allowed in the Waldorf=Astoria. I believed that it was a place only for famous or important people. So you might imagine how surreal it was for me to work there during my career in catering and event planning from 1996-2003. This photo was taken in the Silver Corridor when I was there last week for what may have been my final visit before this grand dame closes at the end of February. Feeling ?

Branching Out

Getting ready to roast a branch of Brussels sprouts but basting first with a glaze of olive oil, balsamic vinegar, maple syrup, fig preserves, garlic, cracked salt & pepper. Going into a pre-heated 350 degree oven for 45 minutes.

Beef Barley for the Heart

I was going to visit my cousin who had recently had multiple bypass surgery and I planned to bring him some home made soup.

Me: I’m bringing you some homemade chicken soup.
My cousin: I can make that myself! You’re the best cook I know. Make it beef barley.

I had never made beef barley soup before but I must say it came out pretty good!

Being Grateful on Thanksgiving

I am thankful for the memory of being a little girl when my dad would pick me up for school – we would stop at the Village Den for breakfast where I would get a toasted corn muffin slathered with butter and grape jelly. Yes, I am so grateful for this delicious memory. Happy Thanksgiving to all.

Slow down!

For those who were unaware – I fell down a flight of stairs early October, got all banged up including a sprained foot and a broken thumb which put my right hand in a cast for 6 weeks. So I’ve been laying low which is why you didn’t know about all of this. Up side is I’ve read 5 books in 6 weeks.

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Categorized as Narratives