Tuesday, January 26, 2010

Cheese Tortellini With Basil Cream Sauce

I found this recipe inside the package of basil, from HerbThyme, that I bought. Sounds to yummy not to share.

2 Shallots, minced
2 Cloves garlic, minced
1 tbsp flour
1/4 cup butter
1/4 cup white wine
1 1/4 cups cream
1 cup grated Parmesan cheese
1 pkg (2/3 oz) Basil, chopped
2 - 9 ounce packages fresh cheese filled tortellini, cooked and drained

In a medium saucepan, saute shallots and garlic in butter until softened. Add flour; cook and stir one minute. Stir in wine; cook one minute more. Slowly add cream, mixing until smooth. Add cheese; cook over medium heat until smooth and thick. Add fresh Basil; mix well and pour over hot, cooked tortellini. Garnish with Fresh Basil leaves. Serves 4-6.

Sunday, January 3, 2010

Holiday Leftover's - Make Chowder

Prepping the house and office for 2010 I have been busy and neglected to grocery shop or even leave the house for a few days. So when I opened my pantry there were a few cans of kidney beans, some oatmeal and rice. Open the fridge and it wasn't much better.

What do you do when you have not been to the grocery store since before the holiday and have company in town??? Who knows! Peeking in the fridge I had 4 potatoes, a small piece of cheese (left over from the appetizers at xmas), some Christmas day ham, one stick of butter, skim milk, fresh thyme, rosemary and garlic, ugh!

Well I knew I could roast the garlic and we could spread it on left over crackers and call it a meal, but my guest would have been less than impressed and most likely hungry again within the hour.

So I did roast the garlic while debating how to use it.

Deciding that really my only choice with what I had was to make a chowder and I am happy I did. It turned out to be impressively scrumptious and my guest was happy and full.

1) 5 medium potatoes, washed and cut into small cubes - no need to peel, no time. Add sea salt, pepper, fresh thyme and rosemary.
2) 20 cloves of roasted garlic - heat oven to 375 degrees, coat un-peeled cloves in olive oil, sea salt and pepper, place in glass baking dish, cover in foil and bake for 40 minutes. Once cooled, peel.
3) Chop left over ham into cubes.
4) Boil potatoes with ham until tender.
5) Place 1 stick of butter in a pot and melt.
6) Whisk in 3/4 cup of flour until mixed.
7) Add 24 ounces of milk to the flour and butter mixture, whisk until thick.
8) Add the garlic to the potatoes.
9) Add the mixture to the softened potatoes and stir in thoroughly.
10) Remove from heat
11) Serve topped with grated cheese of choice.