The best little pasta dish in Texas, great possibilities, and you can add your own favorites to it

The best little pasta dish in Texas, great possibilities, and you can add your own favorites to it
By: Shelley Pogue

Article ID: 941918
Article Submitted: January 22, 2008
Category: Food and Drink :: Pasta Dishes
Article Word Count: 929

Basil pesto is one of the easiest types of sauces to make. There is very little preparation for this sauce and it packs a ton of flavor. There are several different types of basil that you can get at your local market. There is cinnamon basil, Thai basil, lemon basil and Genovese basil just to name a few. Genovese is considered to be one of the best to make pesto the old Italian way, and if it is available it is the one to use. Basil has many medicinal uses as well, but this recipe is for a great flavor addition on your favorite type of pasta. This dish should take less than 30 minutes from start to finish.

You will need to come up with a grocery list, so you can get all of the ingredients in hand, to make this great dish.

Items list for the Basil Pesto: 2 cups fresh basil leaves, 4 cloves garlic, crushed , 3/4 - 1 cup of pine nuts, 3/4 cup Parmesan cheese shredded, 3/4 Romano cheese shredded, 1 cup of good quality olive oil, pinch of salt and black pepper, T/T. You will also need one pound of your favorite pasta, penne pasta, farfalle pasta (bow tie) or fettuccine if you wish. 1/4 cup of heavy cream optional.

1. I start my water at this point to get ahead of the game, and I use a generous amount of salt in the water for the pasta. Depending on the pasta you use it would be best to follow the directions on the box. Just make sure you add salt the water, it is important.

2. Get out your food processor or blender at this point. Add your washed basil, garlic and pine nuts at this time and blend.

3. While blending you need to start incorporating the olive oil at this point, in a slow but steady stream.

4. Stop the food processor and add cheese, salt and pepper. Blend again and then taste for seasonings. Add more salt an pepper if it is needed. I remember while attending Culinary school, I was asked by one of my chef instructors: Did you forgot your salt extractor today? You can always add more of any ingredient, but you can not take it out!

5. Remove all of the pesto from the food processor, and hold until you are finished. I will put it into a container that I can keep in the refrigerator, so I will have it for a week or two. And that way you are not continually transferring to many bowls to clean.

6. I would add my pasta to the boiling water at this point and prep the rest of my ingredients at this point. If I were going to add a salad with this dish I would get if made at this point. It will not take long to wash your lettuce and get ingredients ready for dinner with your family.

7. I like to add artichokes, bacon and sun-dried tomatoes to this dish just to give it some flare. I also take some extra pine nuts, and roast them to add them to the finished dish as well. To roast your pine nuts you can do it in a over or over a stove top burner. You just have to watch them to make sure they do not get too much color. They will taste very bitter, or burned if this happens. You can add any ingredient to your pasta dish that you prefer. I am sure some Kalamata black olives would be tasty on this dish as well. This is what makes it your dish, every ones taste buds are a little different. If you are wanting to have a special dinner for loved ones or guests. You can offer them a wide variety of ingredients to add to there own dish in the center of the table. It will make them feel very special, and offer them the ingredients to make it their own dish.

8. The pasta is probably ready to be drained at this point. Do not wash the pasta, and return it to the same pan. I would start to add in some of the pesto starting with 2-3 tablespoons and turn the pasta with tongs if you have them to mix in the pesto. Continue until the desired amount of pesto is on the pasta. Add salt and pepper to taste and then serve.

9. If you are not concerned about the fat content: Then go from step 7 to step 9 In a separate bowl add a couple of tablespoons of the pasta water to the the 1/4 cup of heavy cream to the, add the 2 Tbsp of pesto and mix. Drain the pasta, but do not rinse. Put the pasta back into the same pan and pour the cream pesto mixture into the pot and turn with a wooden spoon of tongs. Make sure there is a good covering of the mixture on the desired pasta. You can also add more cheese at this point if you so desire.

10. Set the table and get ready to dig in. After I put the portion on to my plate I would then add my artichokes, bacon, sun-dried tomatoes, and pine nuts. Or you can put yours on a nice serving platter in the middle of the table with a piece of basil garnish and everyone can serve themselves.

I hope that you enjoy this dish. Making a basil pesto sauce is very easy and it taste great. I hope that you will find those ingredients that you really love and incorporate them into this dish to call it you own.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

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pasta

Holiday Hazelnut Pear Tart

How to make Fresh Creme Fraiche: In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.

Hazelnut Pastry Dough 1/4 cup hazelnuts, toasted and skinned 1 1/2 tablespoons granulated sugar 2 cups all-purpose flour 1/8 teaspoon salt 1 cup of cold butter 2 tablespoons ice water

Pear Filling: 1 large egg 2 large egg yolks 6 tablespoons granulated sugar 3/4 cup heavy cream 6 tablespoons creme fraiche, you can purchase this at whole foods or central market or your local gourmet grocery store. If you cannot purchase it I have a recipe for you to make your own listed above. Pinch of salt 3 ripe firm pears 1 (9 1/2-inch) tart shell In a food processor, finely grind the hazelnuts and the sugar. In a medium bowl you will combine the hazelnut mixture, flour and salt. Add the butter and mix with a pastry blender until the butter is the size of small peas. Add the water. Mix until the dough comes together. Form the dough into a ball. Chill for 30 minutes. On a lightly floured work surface, roll the dough 1/4-inch thick. Line the tart shell with the dough and refrigerate for about 30 minutes or so until it is set. Preheat the oven to 350F . You are going to parbake your shell, so, you will line the tart shell with parchment paper or foil and fill with pie with beans or rice or anything to keep the pie dough from rising. This helps to keep your pie from having a soggy bottom. You will bake until the edges are a golden color which should take about 15 to 20 minutes depending on your oven. You will then remove the wax paper and whatever you used as the weight during the initial cooking process. The you will bake the pie shell for about another 5 to 10 minutes.

Decrease the oven temperature to 325F and make your custard filling.

Custard Filling In a bowl, whisk together the egg, yolks, and sugar. Add the cream, creme fraiche, and salt. Peel, core and slice the pears 1/8-inch thick. Arrange the pears in a circular pattern in the prebaked tart shell. Pour the custard over the pears until the tart is full. Bake until the custard is almost completely set, about 30 minutes. Cool to room temperature before serving. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com .

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Delicious Chocolate Chip Toffee Bits Drop Cookies

Delicious Chocolate Chip Toffee Bits Drop Cookies


1/2 cup vegetable shortening
1/2 cup butter and margarine, softened
2 1/4 cups all-purpose flour, divided use, you will need to make sure to sift your flour to remove any lumps of flour.
3/4 cups of granulated sugar
3/4 cup light brown sugar
2 large eggs
1 teaspoon baking soda, sift to remove any lumps
1 teaspoon vanilla extract
1 cup of milk chocolate chip pieces
1 cup of toffee pieces

You will need to preheat your oven to 375°F.
In a large mixing bowl you will cream the shortening and butter until well blended. Add 1 cup of sifted flour, sugar, eggs, baking soda and vanilla, and you will beat all ingredients until they are combined. Stir in remaining 1 1/4 cups of sifted flour until just mixed. You will now fold in the chocolate chip cookies, and the toffee pieces. You will need to portion the cookies into about a heaping teaspoon size and space them 2-inches apart onto an ungreased baking sheet. Make sure that all of the cookies you are spooning onto the sheet are similar in size to make sure that the cookies will cook at the same time.you will bake for 8 to 10 minutes or until edges are a nice light golden brown color. When the cookies are ready you will remove them from the oven and cool on baking sheet for 1 to 2 minutes. You will then transfer the cookies to a wire rack to cool. You can store any of the remaining or uneaten cookies in a plastic storage bag or container. I hope that you enjoy these cookies, they are very tasty!



Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com .

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

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Chef Pogues' Decadent Chocolate Cream Cheese Brownies

1 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour sifted
3/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts

Heat oven to 325°F. Grease bottom of 13 x 9 x 2-inch baking pan.
Beat butter, cream cheese and sugar in large bowl until light and fluffy. Beat in eggs and vanilla.
Combine sifted flour, cocoa, baking powder and salt gradually and then add to butter mixture until well blended, and then you will fold in the walnuts. Spread batter into a pan that has been sprayed with a non stick spray or buttered pan.
Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

BROWNIE FROSTING:

3 tablespoons of softened butter
3 tablespoons HERSHEY'S Cocoa
1 1/3 cups powdered sugar
3/4 teaspoon vanilla bean paste or extract, the paste will give a more intense flavor
2 tablespoons milk
1 tablespoon light corn syrup

Beat butter and cocoa in small bowl until blended, you will gradually add powdered sugar and vanilla, beating well. When blended you will add the frosting to the brownies and let the frosting set up a bit. You wil then cut the brownies into squares. Enjoy!

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AntiPasto Salad

8 cups mixed greens, such as mesclun, gourmet, Italian or Mediterranean salad mix
1 1/2 cup artichoke heart quarters, drained
1/2 cup roasted red peppers, drained
1 cup julienned sun-dried tomatoes in olive oil, drained
1/2 cup ripe olives
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil
8 ounces smoked provolone cheese, cut into 1/2 cubes
2 tablespoons of aged balsamic vinegar
1/4 cup julienned fresh basil leaves
1 tablespoon dried basil

Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens. Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Chocolate Raspberry Scones

A brief history of what we call Scones. They are of a light brown color on top, and they have a light and soft texture inside and they are similar to a biscuit. There are several different variations from Scotland, Germany, and don't forget the Dutch. here is a recipe that I have put together for you to try. They are very nice if you are a chocolate, and raspberry lover like myself.

Chocolate Raspberry Scones

2 Cups all purpose flour

1/3 Cup sugar

1 Teaspoon of baking powder

1/2 Teaspoon of baking soda

1/2 Teaspoon of salt

3 Ounces of butter, cut into pieces

1/2 Cup of dark chocolate chips

1/2 Cup of milk chocolate chips

1/2 Cup milk

1 Teaspoon of vanilla bean paste

1 Large egg, lightly beaten

1 Cup raspberries

1 Large egg, lightly beaten

Egg Wash

2 Tablespoons of milk

1 Large egg

First you will preheat oven to 375F. Then you will first whisk together the flour, sugar, baking powder, baking soda and salt. Make sure that you do not get the measurements backwards for the baking soda, and the baking powder. Trust me it will be a very bad tasting scone if you do. It will be more like a raspberry chocolate brick.

You will then start to cut in the butter the into the flour mixture with a pastry blender if you have one, or a food processor with a dough blade will work as well. If you do not have either you can use two knives, or a fork until crumbly. You will then add your chocolate chips into the dough mix and give it a light stir.

In a small mixing bowl you will then add the milk, vanilla bean paste, and the slightly beaten egg. One you have given the liquid mixture a little stir you will start to add the liquid mixture to the flour mixture and stir just until the dough comes together. Do not over work or over mix you dough it, will not let the scone rise properly during baking if you do. The scone will be very dense if this happens.

You will take the crumbly dough mixture and knead very gently on a lightly floured surface 3 to 5 times, or until it comes together. You will then pat the dough into a circle that is about 1 inch thick. You will then cut your scones into the desired shape. You can use a round cookie cutter, or any metal ring design, or squares if you prefer.

You will then place the scones on a lightly greased baking sheet, or one that has been prepared with a nonstick spray. Make the egg wash, and brush the tops with this mixture you will then add some regular sugar on top and bake.

Bake for about 10 minutes and then turn 180 degrees and then continue for another 10 minutes. The total cooking time should take about 20 minutes or until golden brown. Remove scones from oven and place on a wire rack to cool. Once they have cooled you can add your raspberries on top for garnish sprinkled with a little sugar. These are delicious.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Oatmeal Carrot Raisin Cookie Recipe

Cookies have been around for many centuries. There are many different versions from the early days of baking. They have evolved from what were then called flat "twice" baked biscuits, or savory biscuits. Many different cultures and civilizations have tried the art of cookie baking. Some were more of a hard flat bread, which eventually turned into more of a pastry type of bread or cookie. Then it became more of a light to fluffy biscuit, and then into the smaller bite size bar like a Madeline, and or a type of drop cookie that we are familiar with today. Some of their efforts were savory, and some turned out to be sweet creations. I credit the Germans and the French for getting us to the sweeter side of things that have developed into the sweet cookies of our day.

In the current day we have bar cookies, drop cookies, refrigerated cookies, rolled cookies, and a few more. I think that the most popular are the drop cookies. The drop cookie was made very popular from the Tollhouse Company, by the development of the chocolate chip cookie. The Quaker Company has also helped in this effort to create a rolled oats cookie. They are both a very popular treat with many people all over the country.

I have created an oatmeal cookie recipe that I hope that you will enjoy. This is a recipe for an oatmeal carrot cookie. It is a little healthier treat than most sweet desserts, and it tastes great if you are an oatmeal cookie fan. This is an easy recipe, and does not take too much time, and it would be fun to prepare with your children.

Ingredients you will need:

1 1/4 Cup of grated carrots

1 Cup of whole wheat flour

1/2 Cup of Raisins

1/2 Cup of I can't believe it is not butter

1/2 Cup of packed brown sugar

1/2 Cup of quick oats

2 Eggs medium size

1/2 Teaspoon of cinnamon and a good vanilla bean paste

1/4 Teaspoon of nutmeg

1/4 Cup of warm water

1 Teaspoon of baking powder

1 Tablespoon of confectioners sugar

Non Stick Spray

First you will preheat your oven to 350 if it is electric and about 325F if it is gas. If you have convection fan turn it off during the baking. It will cause too much browning, and more than likely burn these cookies. You will want to go ahead a spray your baking pan, so you are ready to go directly into the pan after mixing all of the ingredients. I recommend a square or rectangular pan for these cookies.

In a mixing bowl you will add the warm water not hot water, the margarine, and the brown sugar, and the vanilla bean paste, and mix them together. You will then add your eggs and beat it well, and mix with the sugar mixture. You will then add your carrots and raisins, and nutmeg and cinnamon, and mix well.

In a separate bowl you will add the flour, oatmeal and baking powder and mix well. Once all of the dry are mixed together you will add the wet to the dry and mix well.

Pour into non stick pan or sprayed pan and bake for about 20 to 25 minutes. You will turn about halfway through the baking process in the oven to ensure even baking. Remove from the oven and let cool, and sprinkle with the confectioners sugar. When they are cool cut them into bars.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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