Latest news with #PastaPrimavera
Yahoo
28-02-2025
- General
- Yahoo
It's Strawberry Weather In Florida And That Means It's Time For This Delicious Dessert
You might have heard recently about a shortage of California strawberries, fueled by rainy weather. But have no fear - Florida is here to help, especially with sweet juicy berries suitable for eating on their own or as a star ingredient in delicious desserts. The Sunshine State supplies most of the strawberry crop in the U.S. this time of year. And almost all of it grows in a place near Tampa called Plant City, known as the 'Winter Strawberry Capital of the Nation' and home to the annual Florida Strawberry Festival. The festival is full of strawberry sweet takes on everything from milkshakes to funnel cakes. (MORE: How To Make Snow Ice Cream) I grew up going to the strawberry festival every year, and took my own kids when they were little. For two years, writing about Florida strawberry farmers and the weather challenges they faced was part of my job as a reporter at the Tampa Bay Times. But eating the fruits of the labor was the best part. Purists might go straight for shortcake, but my mom's southern Indiana roots brought us angel food cake with strawberries when Florida berries were in season. Spoiler alert: Mom's cake was from a box mix, fancied up with powdered sugar icing and Cool Whip. (MORE: Think Spring With Pasta Primavera) I inherited my mom's angel food cake pan, and most of the time it just sits in my cabinet. But every once in a while, I put it to use. I'm well known for my flopped cakes and burnt cookies, yet I manage to make a pretty good angel food cake, based on this recipe from Food Network that's rated 'easy.' But also, we won't tell if you use a box. It was, after all, good enough for Mom. 2 cups egg whites (from about 16 large eggs - worth the splurge!) 2 teaspoons cream of tartar 1/2 teaspoon salt 2 1/2 cups sugar 2 cups cake flour 1 teaspoon pure vanilla extract 1 teaspoon almond extract Parchment paper Preheat oven to 325 degrees. Cut parchment paper to fit bottom of pan. Beat the egg whites at medium speed until foamy. Add cream of tartar and salt and beat until stiff peaks form. Beat in the sugar a few tablespoons at a time, for about 4 minutes until smooth and glossy. Transfer the egg whites to a large, wide bowl. With a fine sieve, gradually sift the flour over the egg whites, using a spatula to gently fold them in. Next, fold in the almond extract and vanilla. Scrape the batter into a 10-inch angel food cake pan (or tube pan). Slice through the cake batter several times with a table knife. This releases any large air bubbles. Then, gently tap the cake pan once or twice on the counter or flat surface. Bake in center of the oven for 20 minutes. Then, increase the oven temperature to 350 degrees and bake for another 35 minutes or so. It's done when a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a bottle or jar to let cool completely. Run a thin knife around the side and tube of the pan to loosen the cake. Unmold and transfer to a platter. Decorate or glaze as desired, and serve with fresh berries or other fruit. staff writer Jan Childs covers breaking news and features related to weather, space, climate change, the environment and everything in between.
Yahoo
21-02-2025
- General
- Yahoo
Think Spring (And The Return Of Your Local Farmers' Market): Pasta Primavera
I swear I thought my mother had just made it up – a lighter pasta dish, filled with the most colorful, tender, early spring vegetables mixed with sweet-and-salty Italian prosciutto – to enjoy this time of year until summer's menu debuted. Childhood memories do that sometimes. Your brain fills in the blanks and it's your truth for decades until you learn the real story. And for Pasta Primavera, I learned some new details about this delicious dish just today. Forgive me for not knowing about its origin story, or, more accurately, the controversy surrounding it: The debate of which chef invented it in the 1970s and the famous New York City restaurants that served it. A question about its authenticity in the Italian cooking world and the fact that nobody seems to have a definitive recipe so there's no agreed-upon 'correct way' to make it. Glad I did my research before writing this. I appreciate my mother's simple take on it even more. The Italian word 'primavera' translates to 'spring' in English and we know that this season of renewal brings about fresh starts and new growth. So, when your local farmers' market sets up shop with the first of its offerings, be sure to grab some of the earliest spring vegetables of the year for this dish. Asparagus, scallions, green garlic, and peas are perfect companions for penne, farfalle or the classic angel hair pasta and spaghetti from the original recipes. The version I know did not include cherry tomatoes, zucchini, peppers or green beans; However, that's the beauty of this type of cooking. Add any veggies you like, just be sure to cook them until they are tender-crisp. Don't turn them into mush. You want the vegetables to retain their structure and offer a slight crunch. With cooking, you can always make it your own… just like my mother did. 2 tablespoons extra virgin olive oil ¼ stick butter ½ onion, thinly sliced (scallions in season) 2-3 slices prosciutto di Parma, chopped ½ pound asparagus, cut into slivers ½ cup peas 1 cup chicken broth ½ pound angel hair pasta or thin spaghetti ½ cup Pecorino Romano cheese, grated Splash of heavy cream (optional) Salt, ground black pepper, basil to taste Step 1: In a large saucepan over medium heat, sauté onion in extra virgin olive oil and one pat of butter until translucent. Step 2: Add prosciutto di Parma and sauté briefly. Step 3: Add asparagus, peas and chicken broth. Lower heat and simmer for about 15 minutes until vegetables are tender-crisp and the broth has slightly reduced. Step 4: Cook pasta al dente according to package directions. Step 5: In a second saucepan, melt the rest of the butter on low heat. You can add a splash of heavy cream here if you'd like. Add drained pasta and toss. Step 6: Finally, add all contents from the first saucepan and sprinkle grated cheese on top of everything, lightly tossing it all together to make a creamy sauce. Step 7: Serve immediately, topping each dish with ripped basil leaves, salt and pepper to taste and more grated cheese.
