And here we are now, on the up tick side of our first year of marriage! What fun it was to celebrate seven months together in March! I asked Patrick for anniversary dinner input and he requested one of his favorite dishes -- lemon spaghetti with seared scallops. So it's not a new recipe for the blog but still below. There was, however, a new dessert!
Lemon spaghetti with seared scallops
Ingredients
Table salt
1 pound spaghetti
¼ cup evoo, plus more for serving
1 medium shallot, minced
¼ cup heavy cream
2 tsps finely grated lemon zest and ¼ cup juice from 3 lemons
1 ounce finely grated Parmesan cheese (about ½ cup), plus more for servings
Ground black pepper
2 tablespoons shredded fresh basil leaves
Directions
Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and ½ teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1½ cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and ½ teaspoon pepper.
Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining ¼ cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
Meanwhile sear scallops. Serve scallops atop lemon spaghetti.
Oreo cheesecake trifles with raspberries adapted from Curry & Comfort Blog
Ingredients
½ package of chocolate wafer cookies (approx. 20)
1 small box instant vanilla pudding
4 oz cream cheese, room temperature
½ cup whipped cream
Raspberries, for garnish
Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and ½ teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1½ cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and ½ teaspoon pepper.
Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining ¼ cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
Meanwhile sear scallops. Serve scallops atop lemon spaghetti.
Oreo cheesecake trifles with raspberries adapted from Curry & Comfort Blog
Ingredients
½ package of chocolate wafer cookies (approx. 20)
1 small box instant vanilla pudding
4 oz cream cheese, room temperature
½ cup whipped cream
Raspberries, for garnish
Directions
Whip cream cheese until smooth with electric mixer. Prepare pudding according to package directions and mix with cream cheese. Fold in half the whipped cream.
Crush cookies in food processor.
To assemble trifles, layer cookie and custard mixture alternately. Finish with whipped topping.
Garnish with raspberries and additional cookie if desired.
Whip cream cheese until smooth with electric mixer. Prepare pudding according to package directions and mix with cream cheese. Fold in half the whipped cream.
Crush cookies in food processor.
To assemble trifles, layer cookie and custard mixture alternately. Finish with whipped topping.
Garnish with raspberries and additional cookie if desired.
