We have dinner every Sunday with my in-laws. It's become a tradition. I love my in-laws dearly. Peter, my father-in-law, enjoys watching cooking shows, although he doesn't actually cook. Instead, he picks things for me to cook.
Every year, we buy a cow from my cousin, who is a gentleman farmer. The beef is processed at Bain's Packing House, which has been processing meat for 50 some years. They also sell a limited amount of meat over the counter. Last week, Peter took a trip to Bain's and bought some fresh bacon which he presented to me.
When life gives you free fresh bacon, what else is a nice Italian girl to do but make Pasta Carbonara?
On the menu:
Tomato & Mozzarella Salad
Pasta Carbonara
Italian Bread
Raspberry Creme Brulee
Tomato & Mozzarella Salad
Four medium size ripe tomatoes
Half pound fresh mozzarella
A good hearty balsamic vinaigrette dressing
Slice tomatoes. Soak tomatoes and mozzarella in dressing several hours until ready to serve.
Pasta Carbonara
9 bacon slices, chopped
1 tablespoon butter
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese
4 large egg yolks
12 ounces fettuccine
additional Parmesan
Combine bacon and butter in heavy sauté pan over medium heat. Sauté until bacon is brown and crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Whisk cream, Parmesan and egg yolks in medium bowl to blend. Whisk in 2 tablespoons drippings from skillet. Set cream mixture aside, discard remaining drippings.
Cook pasta in boiling salted water with 1 tablespoon olive oil until just tender but still firm to the bite. Drain pasta and return to pan. Add cream mixture to pasta. Toss over medium low heat until sauce cooks through and coats pasta thickly, 4 to 5 minutes. Do not boil. Mix in bacon. Season to taste with fresh ground black pepper, red pepper flakes and Parmesan.
Raspberry Creme Brulee
6 tablespoons raspberry jam
1 pint fresh raspberries
6 large egg yolks
6 tablespoons sugar
1 teaspoon vanilla
1 1/2 cups whipping cream
12 teaspoons brown sugar
Preheat oven to 325. Spread 1 tablespoon jam over bottom of each six 3/4 cup ramekins. Press berries, placed on their sides, into jam in each dish. Reserve remaining berries for garnish.
Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Add vanilla. Gradually whisk in cream. Divide mixture among ramekins. Arrange dishes in 13 x 9 baking pan. Pour enough hot water into pan to come halfway up sides of ramekins.
Bake until set in center, about 45 minutes. Place pan on work surface and cool in water for half hour. Remove from water, chill overnight.
Preheat broiler. Sieve 2 teaspoons brown sugar unto each custard. Place dishes on small baking sheet and broil until sugar starts to caramelize, rotating sheet once for even browning. Chill until topping hardens. Garnish with remaining berries.
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