Book Review “Chez Panisse Pasta Pizza and Calzone
Winter Pasta
2018-09-05 00:59:29
Serves 4
Onion Confit and winter greens
Prep Time
30 min
Onion Confit
2 sweet white onions
2 table spoons butter
1 table spoon sugar
fresh thyme
- 1 cup redwine
1/4 cup red wine vinegar
- 1/4 cup sherry
- cassis
- 1 cup
cook onions in brown butter until caramelized. add liquids and thyme. reduce until syrup remains.
Fettuccine for 4
Blanched Greens
salt pepper
Butter
Notes
- accompaniment: Roast Chix
- Onion Confit keeps about a week.
Adapted from Chez Panisse Pasta pizza and calzone
Adapted from Chez Panisse Pasta pizza and calzone
Culinary Daughter https://www.culinarydaughter.com/
Summer pasta
2018-09-05 00:48:04
Serves 4
summer pasta with herb flowers in green pasta
Prep Time
45 min
green herb pasta
four table spoons chopped herbs
flowers
- herb butter
Instructions
- the thread is herb past, herb butter and her flowers
Adapted from Chez Panisse Pasta Pizza and Calzone
Adapted from Chez Panisse Pasta Pizza and Calzone
Culinary Daughter https://www.culinarydaughter.com/
Spring Pasta
2018-09-05 00:25:02
Serves 3
spring when fresh ingredients inspire
Prep Time
5 min
Cook Time
7 min
Total Time
15 min
1 1/2 pounds of white asparagus. Pealed.
1/2 cup butter.
Fettuccine for 4
salt and pepper
Parmesan
blanch the asparagus
- brown butter;
- cook Fettuccine, drain and add to the butter.
- add the asparagus and top with parmesan
Adapted from Chez Panisse Pasta Pizza and Calzone
Adapted from Chez Panisse Pasta Pizza and Calzone
Culinary Daughter https://www.culinarydaughter.com/
From the beginning, Alice Waters has inspired from Chez Panisse. The cook book leads you down the garden path – fresh, seasonal, organic and sustainable. The culinary thread that I enjoyed is through the cook book is seasonality mind set. From the introduction are new gatherings, dining on spring flavors. Seasonal pasta dinners are followed by summer, fall and winter. Chez Panisse recipes are inspiring
ISBN:978-0-679-75536-4