In The Kitchen
Something Different Fennel Sausage Pasta Shared by Victoria DeDeken Courtesy of pinchofyum.com INGREDIENTS
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1 lb rigatoni + 2 cups reserved pasta water 3 tablespoons olive oil 2 cups chopped fennel or celery 1 large yellow onion, chopped 1 lb Italian sausage 4 cloves garlic, minced 1 teaspoon fennel seeds, crushed or chopped* 1/4 cup tomato paste 1 cup dry white wine or chicken broth 1 1/4 cups heavy cream 2 cups chopped kale 1 teaspoon salt freshly grated Parmesan cheese red pepper flakes
INSTRUCTIONS
1. Pasta: Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain. 2. Sausage: Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Saute until very soft – about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through. 3. Sauce: Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt. 4. Fall In Love: Toss sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm. Serve with a glass of wine because THIS IS VERY ROMANTIC AND FANCY!
Something Sweet Strawberry Cream Cheese Pie Shared by Sarah Foley Courtesy of alsothecrumbsplease.com Prep Time: 15 mins Cook Time: 10 mins Chill Time: 4 hrs Total Time: 25 mins
INGREDIENTS
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Graham cracker crust 2 cups graham cracker crumbs (7oz / 200g) 1/2 cup butter, melted (113g) Strawberry cream cheese filling 2 heaping cups strawberries, hulled and pureed (380g) 2 cups cream cheese (16oz / 455g) 3/4 cup granulated white sugar (150g) 2 vanilla beans* (or 2 tsp vanilla extract) 1 cup heavy whipping cream (240ml)
INSTRUCTIONS
1. Blend strawberries with a hand blender until smooth. Place a medium saucepan over medium-high heat and set a fine mesh strainer on top. Pour strawberries through the strainer into the saucepan. Press fruit and liquid through the strainer and discard solids. Bring to a boil for about 5-10 minutes until it is reduced by half. Transfer to a bowl and let cool to room temperature. 2. In a large bowl, stir together graham cracker crumbs and melted butter just until combined. Transfer to a parchment paper layered 9” (23cm) round springform pan. Evenly press crumbs into the bottom and halfway up the sides of the pan with the back of a measuring cup. Freeze for about 10 minutes. 3. Meanwhile, make the filling. In a large mixing bowl mix with a handheld or stand mixer fitted with a whisk attachment cream cheese on medium speed until creamy for about 1 minute. Add reduced strawberries, sugar, and vanilla* and mix until smooth. Add heavy whipping cream and mix until soft peaks form for about 1-2 minutes. 4. Pour filling into crust and chill in the fridge for at least 4 hours or overnight until the filling is firm. Serve with whipped cream and strawberries on top if desired. Store leftovers in an airtight container in the fridge up to 3 days.
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