Patty’s Pasta


This recipe seems to fit my expectations of  Guy Fieri.  It has  an edge to it.  I think it is the horseradish.  Since, I can’t cook meat and dairy together, I had to make the decision whether to make this with the corned beef or cheese.  In truth, the corned beef had a lot more appeal, especially for a change of pace, but practically, I had cheese and did not have corned beef, so gushy cheese came out the winner or perhaps, we came out the winners.   I used about half of the cheese called for and it oozed cheese, anyway.

Patty’s Pasta  (adapted from Guy Fieri)

Ingredients

  • 2 tablespoons butter, unsalted

  • 1 tablespoon canola oil

  • 1/2 cup small diced carrots

  • 1 1/2 cups diced cabbage

  • 1 tablespoon minced shallots

  • dash of  black pepper

  • 1/4 cup white wine

  • 1 cups heavy cream

  • 1  cup  milk

  • 1 tablespoon Dijon mustard

  • 1 teaspoon whole-grain mustard

  • 1 tablespoon prepared horseradish

  • 2 cups grated  Cheddar 

  • 3/4 cup fresh peas, or frozen

  • 1 pound cooked spaghetti (I used brown rice pasta)

  • 1/4 cup grated Parmesan

Directions

In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrotsand cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes.

Stir in the shallots and saute 3 to 4 minutes longer. Add  black pepper.

 Deglaze the pan with the white wine. Add in the cream,milk, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed.

Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.

This is linked to Tuesdays At The Table  

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Ginger Carrot Soup with Apples – Guy Fieri

Tonight was a choice of the Heirloom Tomato Soup or the Ginger Carrot Soup.  I could have gone in either direction but at the moment, I was going to cook, carrots won out.  I made this in a crockpot.  Check the original recipe here.

With apologies to Guy, I did make some changes, basically with the topping which I eliminated.  I also added chopped apples, an hour before the soup was completed with some thin sliced carrots.  The soup was very thick. after blending, and I added 2 cups of Rice Dream to thin it out, a bit.  This was not a gutsy  recipe, as I think of Guy’s recipes but, in no way, did this fail in flavor.  It had a delightful  flavor and we thoroughly enjoyed it.

Guy Fieri   Recipe courtesy Guy Fieri Ginger Carrot Soup (adapted from Guy Fieri)

Ingredients

  • 2 tablespoons olive oil

  • 1 cup chopped sweet onion

  • 1/2 teaspoon salt, plus more for seasoning

  • 1 tablespoon minced ginger

  • 2 pounds carrots, peeled and chopped into even pieces

  • 1 medium russet potato, peeled and chopped

  • 4 cups chicken stock or vegetable stock for vegetarian version

  • 1 teaspoon honey

  • 1 teaspoon honey

  • 1/2 teaspoon pepper

Directions

In a heavy skillet,  over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the ginger and saute for 2 minut

es more, being careful not to burn the mixture.

Add onions and ginger to the crockpot along with  the carrots, potatoes, honey and the vegetable stock.  Cover and cook until vegetables are cooked.  Keep warm.

With a stick blender, puree the carrot mixture

 (In the crockpot, it took about five hours to cook and an extra hour after I put the apple pieces into the soup.  Cook for another hour with the apple.)

Adjust seasonings with salt and pepper, to taste, Add apples and leave on medium for another hour.

This is linked to Real Food Wednesdays at Kellythe Kop’s     Tuesdays At The Table  
Cast Party Wednesday   Gluten Free Wednesdays      It’s A Keeper Thursdays  Tasty Thursdays   Full Plate Thursdays    Pennywise Platter