Pappardelle with Peas and Bacon

Pappardelle with Peas and Bacon
Print Recipe
    Servings
    2 people
    Servings
    2 people
    Pappardelle with Peas and Bacon
    Print Recipe
      Servings
      2 people
      Servings
      2 people
      Ingredients
      Servings: people
      Instructions
      1. Bring a large pot of well-salted water to a gentle boil.
      2. Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
      3. Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
      4. Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
      5. Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
      6. Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
      7. Serve immediately with additional parmesan cheese.
      Recipe Notes

      -Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available.  Simply substitute your favourite using the same quantity size as stated in the recipe.

      -Fresh summer peas are optimal in this recipe if you have them.  Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese

      Lemon Cream Mini Pavlovas

      Lemon Cream Mini Pavlovas
      Print Recipe
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Lemon Cream Mini Pavlovas
        Print Recipe
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Ingredients
          Mini Pavlovas
          Lemon Cream
          Servings: people
          Instructions
          Mini Pavlovas
          1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
          2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
          3. Add vanilla and whip to combine.
          4. Sift cornstarch over the meringue and fold to combine.
          5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
          6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
          7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
          Lemon Cream
          1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
          2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
          3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
          Recipe Notes

          -Using egg whites at room temperature will result in more volume.

          -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

          Chocolate Pots de Créme

          Chocolate Pots de Créme
          Print Recipe
            Servings Prep Time
            6 people 30 minutes
            Cook Time Passive Time
            40 minutes 3+ hours
            Servings Prep Time
            6 people 30 minutes
            Cook Time Passive Time
            40 minutes 3+ hours
            Chocolate Pots de Créme
            Print Recipe
              Servings Prep Time
              6 people 30 minutes
              Cook Time Passive Time
              40 minutes 3+ hours
              Servings Prep Time
              6 people 30 minutes
              Cook Time Passive Time
              40 minutes 3+ hours
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 325°F.
              2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
              3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
              4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
              5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
              6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
              7. Serve with fresh raspberries and lightly sweetened whipped cream.
              Recipe Notes

              -If you do not use boiling water to start with the cooking time will be longer.

              -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

              -Do not skip the straining as it ensures a smooth custard.

              -Can be made up to 2 days in advance, covered and chilled.

              Minty Hot Chocolate

              Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
              Minty Hot Chocolate
              Print Recipe
                Servings Prep Time
                1 litre 10 minutes
                Cook Time
                7 minutes
                Servings Prep Time
                1 litre 10 minutes
                Cook Time
                7 minutes
                Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
                Minty Hot Chocolate
                Print Recipe
                  Servings Prep Time
                  1 litre 10 minutes
                  Cook Time
                  7 minutes
                  Servings Prep Time
                  1 litre 10 minutes
                  Cook Time
                  7 minutes
                  Ingredients
                  Servings: litre
                  Instructions
                  1. Whip half a cup of heavy cream with the powdered sugar until soft peaks form. Keep chilled until ready to use.
                  2. In a small saucepan combine milk, remaining heavy cream, and sugar. Whisk over medium heat until mixture comes to a simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and mixture is smooth. Stir in peppermint extract.
                  3. Divide among serving mugs and top with whipped cream and a candy cane.

                  Scallops with Tarragon Cream Sauce


                  Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
                  Scallops with Tarragon Cream Sauce
                  Print Recipe
                    Servings Prep Time
                    4 appetizers 15 minutes
                    Cook Time
                    13-15 minutes
                    Servings Prep Time
                    4 appetizers 15 minutes
                    Cook Time
                    13-15 minutes
                    Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
                    Scallops with Tarragon Cream Sauce
                    Print Recipe
                      Servings Prep Time
                      4 appetizers 15 minutes
                      Cook Time
                      13-15 minutes
                      Servings Prep Time
                      4 appetizers 15 minutes
                      Cook Time
                      13-15 minutes
                      Ingredients
                      Servings: appetizers
                      Instructions
                      1. Pat scallops dry on both sides with a paper towel.
                      2. Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
                      3. Remove scallops to a plate and cover with foil.
                      4. Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
                      5. Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
                      6. Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
                      Recipe Notes

                      -makes about 3/4 cup of sauce.

                      -you can use stainless steel, cast iron or non-stick skillets.  The key to a good sear is having the pan and oil hot and not overcrowding the scallops.

                      -also delicious served as a main course over mashed potatoes.

                      -makes 4 appetizer servings or 3 main-course servings.

                      -using fresh tarragon is a must for this recipe.