Okay, here is another recipe to add to the “entertaining” list you are setting up. These will not last long as they really are super tasty.
- 1 loaf unsliced white bread
- 1/4 cup melted butter
- 1/4 cup Gruyere cheese,
- 1/8 cup butter, room temperature
- 2 1/2 tbsp. flour
- 1 1/4 cups milk
- 1 egg yolk
- 2/3 cup Gruyere cheese, grated
- 2/3 cup fresh Asiago cheese, grated
- 1 tsp. each fresh Basil and Oregano, chopped
Cut the bread into 2 inch slices, removing crusts. Cut the slices into 3 strips, cutting each strip crossways to make 3″ x 4″ rectangles. Scoop out the centers carefully, leaving a shell. Brush the rims and sides with butter. Place on a baking tray and place in a 350 degree oven for about 12-15 minutes. Watch they don’t burn but are only lightly browned. Spoon the filling into the cases and sprinkle with the grated Asiago cheese.
Filling
Melt the butter in a saucepan and slowly whisk in the flour, cooking until it becomes bubbly. Remove from the heat and slowly add the milk, stirring until it thickens and begins to bubble. Remove from the heat and add the egg yolk and cheeses. stirring until it all becomes silky smooth. Now stir in the herbs.
This will make about 36 tidbits to savour. The bread cases can be made about an hour in advance. Just store, covered in the refrigerator. The filling must be left a room temperature. Microwaving and freezing is not an option here.
I posted this recipe about 7 years ago and thought you might like to see it again, it is that good!
Tortellini With Bacon
You can make this up for dinner when you only have 30 minutes. It is easy to make and , yes, it is delicious.
- 1 small onion, grated
- 1 garlic clove, peeled and minced
- pinch of salt and pepper
- 4-5 slices of bacon, cut into small pieces
- 1 tbsp. flour
- 1 1/2 cups whole milk
- 1/2 cup half and half cream
- 2 pgs. cheese tortellini
- 1/2 – 3/4 cup grated Asiago cheese
In a fry pan, cook the bacon until crisp. Transfer to paper towelling to drain. In the same fry pan, add the onion and garlic and cook until the soft (just a few minutes). Now add the flour and cook stirring constantly for 30 seconds.
Whisk in the milk and cream slowly and add the tortellini and slowly bring to a boil. Reduce the heat and simmer, stirring often, until thickened. Remove from the heat, add the bacon and half of the cheese.
Pour into a 2 quart casserole and sprinkle the remaining cheese on top. Place under the broiler for about 4-5 minutes until golden brown.
Salad and warm rolls and you have a meal fit for royalty – your family.
Tagliatelle With Creamy Shrimp Sauce
I must have been born in Italy in my first time around. I happen to love pasta, especially Fettucine Alfredo. This is close and just as fabulous.
When cooking pasta, remember not to add oil to the cooking water (sauce will not adhere to the pasta) and do NOT rinse the pasta after cooking. This will only remove the starchy coating of the pasta and, again , the sauce won’t adhere.
Okay, with that in mind, here we go…
- 1 tbsp. olive oil
- 2 lbs. shrimp, deveined , tails removed
- pinch of salt and pepper
- 1 medium white onion, peeled and chopped
- 1 garlic clove, minced
- 2 cups (yup) whipping cream
- 1 pound Tagliatelle pasta
Cook the pasta in a large pot of boiling water, being sure to add salt now as it will be only only time you can actually season the pasta.
While that is cooking, in a skillet heat the olive oil and add the onion. Cook until soft and translucent. Add the garlic and cook a further 30-45 seconds, until it becomes fragrant.
In the skillet, add the shrimp and cook, tossing to cook all over, until they turn a beautiful pink colour (about 2-3 minutes).
Add the cream and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat a spoon (about 15 minutes). Do not let this burn. Season with a pinch of salt and pepper.
When draining the pasta, reserve about 1/2 cup of the cooking water. Add the pasta to the sauce and stir to coat. Add the shrimp and fold into the pasta. If needed, add the cooking water to make the sauce creamy and yummy.