Lemon and Pea Alfredo ala ~DKBB~

Lemon and Pea Alfredo ala ~DKBB~

(original recipe GDL Italian by Giada, Horseshoe Baltimore

in Wine Spectator, July 31, 2018 edition)

Original photo from Wine Spectator

 16 oz. fusilli col buco pasta

3 Tbsp. butter

½ cup pasta water

1-2 cloves garlic, minced

2 ½ cups grated Parmigiano

1 cup mascarpone cheese

2 tsp. lemon zest

¾ tsp. kosher salt

1½ cups frozen peas, thawed

1 small can mushrooms, drained (optional)

1 Tbsp. lemon juice 

• Bring pot of salted water to a boil over high heat; add in the pasta and cook until just under al dente (about 10 to 11 minutes). When done, you will add the (drained) pasta directly to the sauce.
• While the pasta is cooking, heat a large, straight-sided skillet over medium heat, adding in the butter; when the butter is melted, add the minced garlic and cook on low, stirring often until soft and fragrant; add ½ cup of pasta water and reduce heat to low.
• Add the mascarpone, lemon zest, and salt to the sauce; mix well to melt mascarpone.
• When pasta is done, drain it thoroughly and add it directly to the sauce, combining with sauce; sprinkle with 1½ cups of grade Parmigiano and peas (and mushrooms, if using), stirring well to combine; add pasta water to thin if necessary.
• Sprinkle each serving with Parmigiano cheese and fresh cracked pepper, if desired.

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~

(original recipe by Pronto by Giada, Caesars Palace,

printed in Wine Spectator, July 31, 2008 edition)

Original image from Wine Spectator

2 Tbsp. sour cream, brought to room temperature

1 Tbsp. mascarpone brought to room temperature

1 tsp. lemon zest (from 1 small lemon)

2 Tbsp. fresh lemon juice

3 Tbsp. chopped basil

¼ tsp. kosher salt

12 Medjool dates

2 links hot Italian sausage

6 slices bacon

1 tsp. chopped chives

• Whisk together sour cream, mascarpone, lemon zest, lemon juice, basil, and salt; cover and refrigerate for at least 1 hour to let the flavors marry. Let it come to room temperature before serving.
• Preheat the oven to 400° F.
• Make a small slit lengthwise down the center of each date and remove the pits.
• Remove the casing from the sausage and discard.
• Cut the bacon slices in half, making 12 smaller pieces.
• Place 1 tsp. of sausage into each opened date; close up each date and wrap each in a piece of bacon, securing with a toothpick; place on bacon baking sheet (rack on sided cookie sheet).
• Bake the dates for 8 minutes; remove baking sheet from oven and flip each date over; replace sheet in oven and cook for another 7 minutes.
• Serve warm alongside the lemon basil crema. Garnish with chives.

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~

(original recipe from www.peasandcarrots.com)

1 medium spaghetti squash (2 to 3 lbs.)

3 to 5 cloves garlice, minced

1 tsp. olive oil

5 oz. fresh spinach, chopped

½ cup heavy cream

1 Tbsp. whipped cream cheese

½ cup grated Parmesan Reggiano cheese

Salt (at least ½ tsp.) and pepper to taste

Grated mozzarella cheese for topping

• Preheat oven to 400° F.
• Slice spaghetti squash lengthwise and scoop out seeds. For easier cutter, you can put the uncut squash in the microwave to soften it up a bit; pierce the squash a few times and microwave it on high for 3 to 5 minutes; the knife will cut through easier this way.
• Rub a small amount of olive oil on the cut sides of the squash; place the squash cut side down on a rimmed baking (or cookie) sheet; roast for about 40 minutes, or until tender and easily pierced by a fork.

While the squash is roasting, prepare the sauce:

• In a medium pan, add a drizzle of olive oil and heat over medium-high heat; add the minced garlic and sauté until fragrant.
• Add the spinach and stir until wilted; add cream, cream cheese, Parmesan Reggiano cheese, salt, and pepper and stir well.
• Once the squash is done and cooled a bit, you can use a fork (or two) to separate and fluff the strands of the spaghetti squash, leaving it in the shells.
• Pour the sauce over the spaghetti squash boats, working it into the strands a bit; top with the mozzarella cheese and a little bit of the Parmesan Reggiano cheese.
• Bake at 350° F for about 20 minutes or until hot and bubbly.