Thursday, August 15, 2013

csa night

if you haven't yet had the immense pleasure of watching a KitchenAid pasta extruder attachment in action, let me tell you -- it's surpassed only by the gustatory delight of eating the homemade pasta that results. in this case, bucatini tossed with a plethora of sauteed vegetables and coated in a homemade cream sauce. and what better to serve as a palate cleanser than homemade lemon basil sorbet? nothing. that's what. 

bucatini with vegetables and cream sauce
made up by our very own selves!

  • 12 oz bucatini, cooked and drained
  • 1/2 of a large onion, chopped
  • 8 oz sliced mushrooms
  • 1 cup cooked corn, cut from cob
  • 1 cup green beans, trimmed
  • 1 bell pepper, sliced
  • 3 shallots, minced
  • 1 TBSP minced garlic
  • 1/2 TBSP crushed red pepper flakes
  • 3 TBSP butter
  • 3 TBSP flour
  • 2 cups milk, room temperature
  • 1 cup nonfat Greek yogurt
  • 1/2 TBSP salt
  • 1/2 TBSP pepper

Heat 2 tablespoons of olive oil in a medium skillet. Saute onion, garlic and shallots for 5 minutes, or until translucent. Add the mushrooms, green beans, and bell pepper. Cook until softened, 15-20 minutes. Add corn and stir until heated through. 

Meanwhile, heat a saucepan over medium heat. Melt butter and gradually whisk in flour to create a roux. Cook 2-3 minutes or until browned and fragrant. Slowly whisk in milk and cook over low heat for 15 minutes, until thickened. Add Greek yogurt, salt, and pepper. Continue to cook over low heat until the sauce coats the back of a spoon.

Cook pasta according to directions. Drain. Toss pasta with vegetable mixture, then toss with sauce. Add seasonings to taste. 

lemon basil sorbet
recipe from Cuisinart
  • 2 cups water
  • 1 1/2 cups granulated sugar
  • 1 1/2 TBSP lemon zest, divided
  • 1 cup fresh basil
  • pinch salt
  • 2 cups fresh lemon juice
  • 1 cup fresh blueberries
Combine water, sugar, and 1 TBSP lemon zest in a medium saucepan over medium-low heat. Cook until sugar is fully dissolved, then remove from heat. Add basil and salt. Let steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2-3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer.

Turn on the Cuisinart ice cream maker. Pour mixture into the frozen freezer bowl and let mix until thickened (about 15-20 minutes). Add reserved zest and churn until combined. Serve topped with blueberries and additional basil. 

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