How to Make Creme Brulée/Kevin is Cooking

Pasta Primavera with Shrimp Recipe

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound peeled and deveined raw medium shrimp
• 3/4 teaspoon kosher salt, divided
• 1 large red bell pepper, chopped (about 1 1⁄4 cups)
• 5 ounces snap peas, diagonally halved crosswise (about 1 1⁄4 cups)
• 1/4 cup chopped shallot (about 1 medium shallot)
• 10 ounces uncooked gemelli pasta
• 4 cups unsalted chicken stock
• 4 ounces baby spinach (about 4 cups)
• 1 1/2 cups chopped Broccolini (about 4 oz.)
• 2 tablespoons white wine vinegar
• 1/2 ounce pecorino Romano cheese, shredded (about 2 Tbsp.)
• 1/2 teaspoon crushed red pepper

How to Make It

Photo: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox
Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 4
ADAM HICKMAN
Many healthy eaters are quick to cut pasta out of their diets, but dishes like this have plenty of good-for-you benefits. This Pasta Primavera is filled with colorful veggies and light shrimp, and the homemade sauce isn’t heavy like its jarred or cream-filled counterparts. To make this dinner vegetarian, simply nix the shrimp and use water or vegetable stock instead of chicken stock. You might not believe that you can
Many healthy eaters are quick to cut pasta out of their diets, but dishes like this have plenty of good-for-you benefits. This Pasta Primavera is filled with colorful veggies and light shrimp, and the homemade sauce isn’t heavy like its jarred or cream-filled counterparts. To make this dinner vegetarian, simply nix the shrimp and use water or vegetable stock instead of chicken stock. You might not believe that you can prepare a wholesome family meal in 30 minutes and one pot, but trust us. The key to this one-pot dish is cooking the shrimp, vegetables, and pasta in stages. When combined, all of the ingredients will be perfectly al dente and coated in a tasty sauce that is slightly thickened by the starch in the pasta. Add more spring flavor by stirring in a tablespoon of chopped soft herbs such as parsley, dill, or basil into the pasta along with the cooked shrimp.
Many healthy eaters are quick to cut pasta out of their diets, but dishes like this have plenty of good-for-you benefits. This Pasta Primavera is filled with colorful veggies and light shrimp, and the homemade sauce isn’t heavy like its jarred or cream-filled counterparts. To make this dinner vegetarian, simply nix the shrimp and use water or vegetable stock instead of chicken stock. You might not believe that you can prepare a wholesome family meal in 30 minutes and one pot, but trust us. The key to this one-pot dish is cooking the shrimp, vegetables, and pasta in stages. When combined, all of the ingredients will be perfectly al dente and coated in a tasty sauce that is slightly thickened by the starch in the pasta. Add more spring flavor by stirring in a tablespoon of chopped soft herbs such as parsley, dill, or basil into the pasta along with the cooked shrimp.

Heat 1 tablespoon of the oil in a Dutch oven over medium-high. Sprinkle shrimp with 1⁄4 teaspoon of the salt. Add shrimp to Dutch oven; cook until cooked through, 3 to 4 minutes, stirring once. Remove shrimp; set aside. Pour off any remaining drippings from Dutch oven. Add remaining 1 tablespoon oil. Add bell pepper, snap peas, and shallot, and cook, stirring often, until vegetables are tender, about 4 minutes. Add bell pepper mixture to shrimp; cover to keep warm.
Add pasta, stock, and remaining 1⁄2 teaspoon salt to Dutch oven; bring to a boil over medium-high. Boil pasta, stirring occasionally, until pasta is almost tender and stock is almost absorbed, about 9 minutes. Add spinach and Broccolini; cook until spinach is wilted, 1 to 2 minutes. Stir in shrimp mixture and vinegar. Remove from heat. Divide mixture evenly among 4 bowls; top with cheese and red pepper.

Patty Espinoza's  (my cousin)way:

Season shrimp with garlic, mustard, pepper and salt and a bit of soy sauce.  Fry in a little bit of butter.  Sauté onion with garlic in a tbs. of oil.  Add the vegetables above.  Cook pasta with salt and add to cooked shrimp and onion mix.  Add a little bit of warm milk, nutmeg and parmesan cheese.  Mix and serve!!!

Popovers/ Bollos de Queso

Photo: Courtesy of Ryan Liebe

Recipe by BLT Restaurants.

Ingredients/Ingredients:
4 cups of warmed milk/4tazas de leche tibia
8 eggs/8huevos
4 cups of flour/4 tazas de harina
1 1/2 heaping tbsp salt/ 11/2 cucharadita llena de sal
2 1/4 cups grated gruyere cheese/ 2 1/4 tazas de queso gruyere rallado
Popover pan/molde para bollos

Preparation:

Place the popover pan in the oven.  Heat the oven and pan to 350०. Gently warm milk over low heat and set aside.  Whisk the eggs until frothy and slowly whisk into the milk (so as not to cook the eggs).  Set the mixture aside.  Sift the flour with the salt.  Slowly add this dry misture and gently combine until mostly smooth. 

Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray.  While the batter is slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full.  Top each popover with aproximately 2 1/2 tbsp of the grated gruyere.

Bake at 350० for 50 minustes, rotating pan half a turn after 15 minutes of baking.

Remove from the oven, remove from the pan and serve immediately.

Preparación:

Poner el molde para bollo en el horno.  Calentar el horno y el  molde a 350०.  Entibiar la leche sobre hornilla baja y reservar.  Batir los huevos hasta que estén cremosos y lentamente mezclarlos con la leche (pero que no se cocinen).  Reservar la mezcla.  Cernir la harina con la sal.  Agregar por pocos los ingredientes secos a la mezcla anterior y mezclar suavemente hasta que no esté grumosa. 

Cuando ésto esté listo, sacar el molde de bollos del horno y rociarlo con spray de aceite vegetal.  Mientras que la masa esté todavía tibia o a temperatura ambiente (no fría), llenar cada espacio con 3/4 de masa.  Luego, rociar el queso gruyere sobre cada bollo.

Hornear a 350० por 50 minutos  (los moldes para estos bollos son grandes, pero si uno no tiene más que los chicos, sería bueno reducir el tiempo de horneado. Es mejor chequear si la masa está cocinada, antes de sacarlo). El molde debe de rotarse a medias después de los prrimeros 15 minutos de hornearse y debe de servirse de inmediato.

Papas Gratinadas

Esta receta es del libro de Inés Hormazábal,Domingo de Amores.

1) cebolla picadita
2) perejil picadito
3) tocino chiquitito
4) queso picadito
5) papas
6) mantequilla
Preparación:
Sancochas papas sin pelar, luego cortas cada una en dos partes: una de tres cuartos y la otra, como una tapa. Le haces hueco al pedazo más grande y le sacas la comida. Guardas la papa qué sacas.
En una sartén doras la cebolla ( poquito aceite), luego echas el tocino que se dore, de ahí incorporas el aderezo a la papa qué sacaste (machucada). Le pones un poco de pimienta y luego el queso picadito. Mezclas bien. Guardas.
De otro lado mezclas mantequilla con ajo molido y perejil picadito.
Procedes a rellenar los huecos de las papas con el relleno del tocino. Tapas y luego embadurnas cada papa con la mezcla de la mantequilla, ajo y perejil - por toda la papa. De ahí metes las papas al horno a gratinar.

Penne a la Vodka

Penne alla Vodka

110 Reviews

Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Episode: Cowgirls And Cowboys

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Total:

25 min

Prep:

10 min

Cook:

15 min

Yield:

4 to 6 servings

I borrowed this great recipe from Ree Drumond's Show, The Pioneer Woman

Ingredients/Ingredientes

• 1 pound penne / Una libra de pasta penne
• 3 cloves garlic, minced / 3 dientes de ajos molidos
• 1 whole medium onion, chopped finely/  Una cebolla mediana finamente picada
• 3 tablespoons butter/ Tres cucharadas de mantequilla
• 2 tablespoons olive oil/Dos cucharadas de aceite de olivo
• 1/2 cup vodka/1/2 taza de vodka
• One 8 oz. can tomato puree or tomato sauce/una lata de 8 oz de pasta de tomatesl
• 1 can of evaporated milk/ una taza de leche evaporada
• 1 generous pinch red pepper flakes, plus more if needed/ una pizca generosa de hojuelas de pimienta roja
• 1/4 to 1/2 teaspoon salt/ 1/4 a 1/2 cucharadita de sal
• Freshly ground black pepper/ pimienta molida fresca
• Grated Parmesan, for serving/ Queso parmesano  para servir

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Directions

Cook the pasta according to package directions.

Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
PREPARACIÓN:
Hacer un aderezo con la cebolla y ajos salteándolos en dos cucharadas de mantequilla y un chorro de aceite de olivo.  Echar el vodka, teniendo cuidad de si tiene fuego abierto, no vaya a caer sobre él. Hacer una reducción con esta mezcla por 2 o 3 minutos.  Echar, luego, la pasta de tomate.  Mezclar bien. Luego reducir el fuego y echar la leche evaporada.  Remover y bajar el fuego al mínimo. Salpicar la pizca de hojuelas de pimienta roja y agregar sal y pimienta al gusto. Echarle una cucharada de mantequilla y agregar la pasta escurrida y mezclar bien con la salsa. Espolvorear con queso parmesano.