Thursday, April 10, 2014

Dining Out At Home Cookbook 2:Sidedish Part 1

Dining out at home Two has a variety of scrumptious side orders that can match with just about any main dish you can convene .The recipes are effortless and practice with very reasonable ingredients.There are side dishes such as casseroles,pastas,rice and even a carrot souffle for increased elegance's. Overall,I love the variation of cuisine and culture that is involved in each recipe so far, due to various restaurant styles.It assigns me a great challenge along with exposing me to fresh new flavors.Its truly a win,win situation.

Therefore what recipe did I choose to create this time? Well I went with a pasta side dish that involves Parmesan along with fresh lemon to pair with salmon and coleslaw.This side dish can couple with just about any of your beloved mains dish and in itself can be the focus of attention.

This Lemon Greek Penne Pasta is inspired by Sweet Tomatoes Restaurant that exists based in many states in the U.S.A.Its  comparable to a Alfredo sauce in sense of being rich and creamy.It's produced with fundamental ingredients and assigns easy steps to develop the side dish.It also embraces the ability to be  adaptable,particularly with the ingredients being utilized.I can even see myself multiplying this recipe to prepare it a a main dish and catering to a wide crowd.Lastly, it can also be created ahead of time and put together at the last minute.Can easily bring it to a potluck dinner.

Though this recipe may be clear it can acquire it's own challenges.These conflicts  can go terribly wrong, very rapidly. Whys that? Well my experience with numerous dairy-based sauces is you have to watch constantly to prevent any scorching.Heavy cream is the one high valued ingredient in this recipe and can easily burn in a very short time.Therefore its very effective to be cautious because once that occurs there is no turning back.No one wants to throw away money.

Lastly, it's also important what kind of Parmesan you decide to use. Preshredded or block? Either can be used and each carry a slightly different texture.What do you mean by that? Well I used preshredded for this recipe and learned quickly that it doesn't exactly dissolve efficiently.This exists due to the additives in the shredded Parmesan to maintain its shape. If you grate block Parmesan you will have a smoother sauce.This is not a big deal for me because the sauce was still smooth and who doesn't love cheese.So if you can handle these efficient tips for this recipe then I encourage you to try out this recipe.

 Now, the flavor and texture are the core to any recipe.This lemon greek penne pasta is rich and creamy likened to a Alfredo sauce.The lemon is certainly the secret weapon to this side dish drawing in a bright,fresh and sharp flavor to the overall cheesy sauce.Its a beautiful delicate sauce over a perfect batch of al-dente penne past,a along with fresh chopped parsley.Its an essential side order for dinner and will aim to impress your family and friends.I give this side dish a two thumbs up!

The Recipe

Lemon Greek Penne Pasta by Sweet Tomatoes

12 ounces dried penne pasta
1/2 cup butter
2 cups heavy cream (whipping cream)
1 cup grated Parmesan,plus more for garnish (Preshredded Parmesan can be used;however won't melt completely)
11/2 tbsp freshly squeezed lemon juice
1/2 tsp grated lemon zest
1/2 tsp ground black pepper
Salt to taste
Minced parsley or capers for garnish(optional)

I filled a large pot of water half way and sprinkled a small amount of salt into the water.Then placed it at medium heat,until boiling.I added 12 ounces of penne pasta to the boiling water,until they were al- dente.

While I was preparing the pasta,I placed a large saucepan over medium heat,melting the butter and then whisking in the cream.

When the mixture began to bubble,I stirred in the grated Parmesan, until the sauce was well blended and the cheese was melted
(I used preshredded Parmesan and learned quickly that it doesn't melt completely) So if you want a really smooth sauce, grate your own Parmesan. (Tip:watch carefully when making this sauce)

Then I added the lemon juice and lemon zest and seasoned with pepper and salt.

Once the pasta was al-dente. I drained the pasta with a colander and transfer it to a glass bowl. Then I poured the sauce over the pasta and toss to mix well.Then I garnished it with parsley and additional Parmesan.

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