Chef Judi’s Dish – 2/29
>>> chef judi is making us light pasta. >> it’s more like summer. >> i know, you know, hayley, we were talking the other day. i’m starting to take requests. you were talking about how about a light, spring pasta. >> even though it has mascarpone in it, it’s going to give body in the dish. what i have done is i have 3 or four tablespoons of a high quality olive oil. and saute garlic and shallots. that in itself is going to bring a lot of flavor to the dish. we are going to deglaze a little bit with chicken stock and we are going to hold in the bold flavors that we just got from sauteeing the garlic and the shallots. salt and pepper, and i like to use this garlic blend that i get over at the spice shop at ain’t armond, — st. armonds. we are going to do chives, and some thyme, you know you can be creative. if you want to put in a pinch of ta fresh targone is more mild, it’s going to spread
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