parmesan cream

One-Pot Pasta Primavera by Tasty

Servings: 4

Ingredients

4 cups broth of your choice
10 oz uncooked linguine
10 oz broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
Salt & pepper to taste
1 tsp olive oil
4 oz mushrooms, sliced
¼ cup heavy whipping cream
½ cup grated parmesan
3 Tbsp. fresh parsley, finely chopped

Preparation

1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
6. Enjoy!

Recipe: Artichoke Dip

Description: It’s cool and refreshing.

Game ingredients: Artichoke, Milk

This recipe restores 100 energy and 40 health. It can be obtained from the Cooking Channel and sells for 210g. 

Difficulty: Easy, 30 minutes. Serves 4. 

Artichoke hearts smell kinda like water chestnuts. 

-A 398mL (14oz) can of artichoke hearts
-½ cup sour cream
-½ cup mayonnaise
-½ cup grated parmesan cheese
-½ onion, finely chopped  
-1 cup chopped spinach (optional)
-¼ cup chopped green onions (optional)
-2 teaspoons lemon juice
-1 teaspoon garlic powder
-2 teaspoons basil
-Salt and pepper, to taste

Preheat the oven to 375°F. In a medium bowl, mix together the sour cream, mayo, parmesan cheese, spinach, and green onions. 

Drain the water from the can of artichoke hearts and place them in the bowl. Crush them with a spoon to break them up, and stir thoroughly in the mixture. Add the onion, lemon juice, garlic powder, basil, salt, and pepper and combine.

Transfer the dip into a medium baking dish. A 9 inch glass pan works best. Top the mixture with a sprinkling of parmesan cheese, and then bake it in the oven for 20-25 minutes or til the top is a light golden brown and is bubbling. 

Use with crackers, vegetables, naan, or toasted bread. It can be served hot or cold. 

There’s a lot of possible variations. To make it really creamy, add a 226g (8oz) block of cream cheese. For extra cheesiness, add some shredded mozzarella. 

-SVR

Carol’s Creamed Spinach with Poached Eggs

You know I love getting inspiration for food from everywhere: far-away countries, old books, paintings, and films… I wanted to have Carol’s Creamed Spinach with Poached Eggs ever since I first saw Todd Haynes’ goergeous film, back in December. I forewent the Dirty Martini Carol and Therese also had for lunch, but if it is rather simple, it still is a quite delicious lunch.

Ingredients (serves 1):

  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coarse salt
  • 2 medium eggs
  • 1 tablespoon unsalted butter
  • 3 scallions, chopped, white and green parts separated
  • 2 cups fresh spinach
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon freshly grated Parmesan
  • ¼ teapoon freshly ground pepper
  • ¼ teapoon freshly grated nutmeg
  • 2 tablespoons sour cream
  • more grated Parmesan (optiopnal)
  • 2 slices light rye bread, toasted

In a medium saucepan, bring a quart of water to a boil. Stir in apple cider vinegar and salt. Break each egg into a cup or a glass. Using a wisk, stir the water to create a small whirlwind and drop one egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes. Repeat with remaining egg.

Melt butter in a nonstick skillet over medium heat. Add white part of the chopped scallions and cook, 1 minute. Add spinach and parsley, and cook, 2 minutes, until just wilted. Season with Parmesan, pepper and nutmeg. Stir in sour cream, and cook, 2 minutes more.

Reheat Poached Eggs in salted boiling water, for 2 minutes. Then remove from the water using a slotted spoon, drain and serve over Creamed Spinach onto a warm plate. Sprinkle with remaining chopped scallions, and more Parmesan, if desired. Eat immediately, with toasted bread.