Foodie Fest
Randi (left) and Gail (right) were two of the folks who cooked up a storm at our house during the American Association of Museums (AAM) conference. (Don't miss Kris's Maple Ice Cream recipe hidden in the comments section of Museum Friends.) Once we started cooking we realized we needed an appetizer (yeah, I know, some host I was). I started calling out things we had in our frig. When I came to Raclette cheese and capers, Randi suggested we slice the capers, put them on crackers, top them with bits of cheese and broil them until the cheese melted. They were great! When asked, Randi said they didn't have a name, so we tried to call them "Randi's". She insisted, however, that her husband, Daniel, came up with the recipe, so we changed the name to "Randi-Daniels."
Gail, who years ago let me talk her into hiring me for my first museum job, made Six O'Clock Pasta, a dish from Dean Fearing, the chef at the Mansion on Turtle Creek in Dallas. She actually made enough for 12, but the original recipe serves four:
Six O'Clock Pasta
10 oz. penne pasta
Olive oil as needed
1/2 lb. fresh mushrooms, sliced
1 redish bell pepper, cut into julienne strips
2 small zucchini, cut in half lengthwise, then sliced
2 tomatoes, skinned, seeded, chopped
6 garlic cloves, finely minced
1 large shallot, finely diced
1/2 cup chicken stock
Salt and freshly ground pepper to taste
2 cups watercress, tough stems discarded
1/4 cup shredded fresh basil
1 Tbs chopped fresh thyme (1 tsp dried)
2 to 3 dashes hot pepper sauce
1/4 pound mozerella, cut in medium dice
Freshly grated parmeson cheese.
Cook pasta, coat with oil to keep from sticking.
Saute mushrooms in 2 tbs. olive oil until they begin to wilt and change color; add pepper and zucchini, cook 2 to 3 minutes stirring occassionally until veggies start to soften. Pour mixture into large bowl. Add tomatoes and mix lightly. Set aside.
Heat 3 tbs. olive oil in pan over medium heat, saute garlic and shallots until they just start to change color. Add chicken stock. Bring to a boil and add salt and black pepper. Add herbs, watercress and vegetable mixture, and again bring it to a boil. Add pasta and hot pepper sauce.
Toss to combine all ingredients. Add mozerella. Grate Parmesan on top to garnish. Still to come: Shrimp Diane and Pepper Barbecued Shrimp, if I can talk Honee into sharing the recipes.
Gail, who years ago let me talk her into hiring me for my first museum job, made Six O'Clock Pasta, a dish from Dean Fearing, the chef at the Mansion on Turtle Creek in Dallas. She actually made enough for 12, but the original recipe serves four:
Six O'Clock Pasta
10 oz. penne pasta
Olive oil as needed
1/2 lb. fresh mushrooms, sliced
1 redish bell pepper, cut into julienne strips
2 small zucchini, cut in half lengthwise, then sliced
2 tomatoes, skinned, seeded, chopped
6 garlic cloves, finely minced
1 large shallot, finely diced
1/2 cup chicken stock
Salt and freshly ground pepper to taste
2 cups watercress, tough stems discarded
1/4 cup shredded fresh basil
1 Tbs chopped fresh thyme (1 tsp dried)
2 to 3 dashes hot pepper sauce
1/4 pound mozerella, cut in medium dice
Freshly grated parmeson cheese.
Cook pasta, coat with oil to keep from sticking.
Saute mushrooms in 2 tbs. olive oil until they begin to wilt and change color; add pepper and zucchini, cook 2 to 3 minutes stirring occassionally until veggies start to soften. Pour mixture into large bowl. Add tomatoes and mix lightly. Set aside.
Heat 3 tbs. olive oil in pan over medium heat, saute garlic and shallots until they just start to change color. Add chicken stock. Bring to a boil and add salt and black pepper. Add herbs, watercress and vegetable mixture, and again bring it to a boil. Add pasta and hot pepper sauce.
Toss to combine all ingredients. Add mozerella. Grate Parmesan on top to garnish. Still to come: Shrimp Diane and Pepper Barbecued Shrimp, if I can talk Honee into sharing the recipes.
posted by Troy at 6:34 PM
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