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My daisies, hydrangeas and black eyed susans...


Monday Open Thread
July 16, 2012 7:42 AM - Open Thread - CGar


Partridge's Bow Tie Pasta and Shrimp
July 15, 2012 8:53 AM - Food - Cobble B. Hiller
Partridge's Bow Tie Pasta and Shrimp

I've had something similar at one of my Bay Ridge favorite restaurants, just can't remember which. It is easy to make for company as the timing is not critical. This recipe will serve 2 if that's all you are eating, or 4 with a salad and dessert!

Ingredients
2 tbsp olive oil
7 med Bella mushrooms
Fresh peas about 15 pods
4 to 6 cloves of garlic
1/3 lb pre-cooked peeled shrimp
1/3 to 1/2 cup heavy cream (you decide the calorie content)
1/2 lb bow tie pasta
1 sprig of fresh tarragon
cracked black pepper and
salt

Prep
Shell the peas and place in small bowl.
Using a paper towel "brush" the mushrooms of any soil. Slice mushrooms.
Separate 4 to 6 cloves of garlic from the head. Leave the skins on.
Pull tarragon leaves from sprig. Roughly chop.

Cooking
Bring a large pot a water to a boil. Add salt (about a 1/2 tsp).
Snip garlic cloves on the pointy end to allow for ventilation (this will prevent explosions). Place in oven proof ramekin or pyrex bowl. Drizzle with olive oil until skins are coated. Bake in toaster oven at 350 degrees for 8 minutes. Remove and set aside to cool.
In a large frying pan, saute mushrooms in olive oil for 4-5 minutes stirring frequently. Squeeze garlic from skins and slice. Add garlic, cream, peas cook another 5 minutes. Add cooked shrimp during the last 2 minutes of cooking.
While sauteing the vegetables, add pasta to boiling water and cook 'til al dente. About 10 minutes. Drain pasta. Add pasta to frying pan with vegetables.
Turn off gas. Add tarragon, salt to taste and plenty of cracked black pepper. Stir everything until well coated. Serve!!!


Weekend Open Thread
July 14, 2012 12:36 AM - Open Thread - CGar


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