Cooking With Brandy
On the 3rd Day of Christmas
...My Pampered Chef Consultant Gave to Me
A Sauce It Up Set for FREE!!
NEW! #2386 Sauce It Up — $35.00
Instant flavor! Our Sweet & Sour Sauce, Spicy Pineapple Rum Sauce and Raspberry Habanero Sauce tucked in a muslin gift bag.
You know the drill. The first guest to comment that they would like to host a Pampered Chef Catalog show via Facebook, Twitter or the old-fashioned wa...
On the 2nd Day of Christmas
... My Pampered Chef Consultant gave to me...
A Great Grilling Set ABSOLUTELY FREE!
Great Grilling! Seasoning and Recipe Collection - Give your grill master a gift that really sizzles: Chili Lime Rub, Smoky Applewood Rub, Smoky Barbecue Rub and The Pampered Chef® Grill it Quick! in a muslin gift bag.
Your FREE GIFT as well as tons of other free and discounted items are only a comment aw...
The 1st Day of Christmas
This month I will be hosting a Pampered Chef 12 Days of Christmas Giveaway. Starting December 1st I will be listing 12 different gifts you can win for hosting a Pampered Chef Facebook, Twitter or Catalog Show. Look for a photos of gifts in these location.
Facebook Catalog Shows are FREE & EASY! I will send catalogs to anyone you like or I can send you the packet in the mail and you can p...
A Great Day For the Farmer’s Market
May 22nd was a beautifully sunny Saturday day and so we rose early and headed out to hit the local farmer's markets. Though the Mt. Laurel Farmer's Market doesn't officially begin until June 4th, there were a few vendors out this weekend selling garden fresh vegetables, knit & crocheted items and one of my favorites, cheeses and jellies. As a matter of fact, while I was working at the CMMS...
Italian Sausage & Potato Soup
Tonight I pulled some Italian sausage out to defrost without really knowing what I planned to make. I just started cooking the first few steps below and then decided to go with the soup dish. My mom had actually just mentioned the Italian Wedding Soup from Olive Garden early today so I suppose that is kind of where the idea originated.
I first browned some diced bacon while I boiled some diced ...
Market Bags Now on Sale!
I am loving these new market bags that my wonderful mother has made. She has crocheted some beautiful bags for you to take with you to the farmer's market or craft fair. I'm a lucky girl because I was able to pick out my own colors for my bag. Check out the current market bags we have in inventory and keep your eye out for new colors and designs coming soon. Pick out your one-of-a-kind, gorgeo...
Cooking & Crafting with Brandy & Friends–Biweekly Newsletter–Volume 1
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Grilled Tilapia with Mango Salsa
This past weekend, I spent the day at Oak Mountain Middle School's Expo and Fair in my wonderful Pampered Chef booth cooking for guest and making new friends. The hit recipe was the Mango Confetti Salsa from page 5 in our new 2011 spring catalogs. Tonight, I needed to make something fast for dinner and since I had some leftover ingredients I thought it would be great to try the salsa on some fresh...
Basic Crepes
This morning my lovely husband, Adam, had what he called on his twitter feed a #RandomBreakfastCraving for #tinypancakes – in other words, crepes. He searched online and found a great Basic Crepe recipe at AllRecipes.com. By the time I made it downstairs he had already fired off most of the crepes and was pulling out ingredients for the filling. I had some left over mascarpon...
Carbonara alla Courgette
Posted By: Brandy on August 13, 2010 in Italian, Main Dishes, Pasta, Pork, Uncategorized, Vegetables - Comments: 2 Comments »
The new Cooking channel has started and I am feeling completely nostalgic watching Two Fat Ladies, Sara’s Secrets and Jamie at Home. Last week I saw an episode on Jamie at Home called Carbonara alla Courgette that looks easy and delicious. I made the dinner for the family and it was so flavorful with the cream sauce, full of fresh zucchini and squash and don’t forget the bacon. Who doesn’t love bacon?
http://www.jamieoliver.com/recipes/pasta-recipes/beautiful-courgette-carbonara
Tags: carbonara, Cooking Channel, courgette, Jamie Oliver, pancetta, penne, zucchini
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Can you translate this recipe for those of us who don’t live and breathe the Food Network?
* 500g penne? I know that’s pasta, but how much is 500g?
* 100ml double cream? How much is 100ml and is double cream the same as heavy cream?
* If you don’t have fresh herbs, how much would you use of the dried herbs (from a bottle)?
I had the luxury of watching the episode so I just made it up as I went along. I did a little research to help with the measurements. Double cream is more like whipping cream than heavy cream however I used heavy cream when I made the recipe. I did have to use less pasta water at the end to keep it from being too runny. 500ml of pasta is 17.6369 ounces of pasta which is a little more than a lb. For four people, 16 ounces is more than enough pasta. As for the dried herbs vs. fresh, you typically want to use about 1/3 of the measurement. I used a bunch of fresh thyme so I would say to use about 2 tsp. of dried thyme. Add it in with the squash so that it can permeate the dish fully. I hope that helps. Oh, make sure the parmesan cheese is grated finely otherwise the sauce is a little mealy.