tag:blogger.com,1999:blog-89566819890960693802024-03-05T02:15:16.215-08:00Kawaii's Kitchen Chronicles and More!Kawaii's Kitchenhttp://www.blogger.com/profile/02817792118401387306noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8956681989096069380.post-55158530170434417722011-10-26T05:42:00.000-07:002011-11-02T01:38:36.693-07:00Shrimp Pasta with Oven Dried Tomatoes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here’s a recipe that I stumbled upon, which unfortunately, I don’t remember where I got from. You see, most of my recipes are recipes that I just stumbled upon blogs/sites. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe was warmly received at home, especially by my father who is so picky with food! It’s simple yet delish and easy to make! <o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pint cherry or grape tomatoes, halved</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Small pink of sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kosher salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lb bowtie pasta</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp unsalted butter, divided</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lb medium shrimp, peeled and deveined</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup chopped yellow onion</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp red pepper flakes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup dry white wine (or chicken broth)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 oz mascarpone cheese*</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup fresh basil leaves, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup grated parmesan, plus more for serving</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">*Mascarpone cheese is similar to cream cheese and can be found in the specialty cheese section of most grocery stores. </span><br />
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<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: black;">Directions:</span><span style="color: black;"><o:p></o:p></span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: black;">To make the oven dried tomatoes, preheat oven to 225</span><span style="color: black;">°</span><span style="color: black;"> F. place the tomatoes in a small baking dish in a single layer, cut side facing up. Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper. Bake for about 3 hours, or until the tomatoes are mostly shriveled up. Refrigerate until ready to use. <o:p></o:p></span></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: black;">Bring a large pot of salted water to boil. Once boiling, cook the pasta according to the packed directions. Drain well.<o:p></o:p></span></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: black;">While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium high heat. Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes. Remove to a plate, tent loosely with foil and set aside. <o:p></o:p></span></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: black;">Melt the remaining tablespoon of butter in the pan. Sauté the onion until slightly softened, about 4-5minutes. Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds. Add the wine or broth and scrape any browned bits from the bottom of the pan.<o:p></o:p></span></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: black;">Reduce the heat to medium low. Return to the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes. Add the mascarpone to the pan and still until completely melted. Stir in the basil and parmesan, and season with salt and pepper to taste.<o:p></o:p></span></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: black;">Serve immediately with additional parmesan as desired.<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 10pt;"><o:p></o:p></span></span></span></div></div>Kawaii's Kitchenhttp://www.blogger.com/profile/02817792118401387306noreply@blogger.com0tag:blogger.com,1999:blog-8956681989096069380.post-33811818039547712442011-10-25T11:01:00.000-07:002011-10-25T11:01:25.837-07:00Apple Tart<span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong> </span><br />
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<span style="font-family: Verdana, sans-serif;">Crust: <br />
1 1/4 cups all-purpose flour <br />
1/2 cup (1 stick) butter, room temperature <br />
2 tablespoons sour cream </span><br />
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<span style="font-family: Verdana, sans-serif;">Filling: <br />
About 6 medium apples, peeled, pitted, and sliced <br />
3 large egg yolks <br />
3/4 cup sour cream <br />
3/4 cup sugar <br />
1/4 cup all-purpose flour </span><br />
<span style="font-family: Verdana, sans-serif;">Glaze: <br />
1/2 cup apricot preserves or jelly <br />
1 tablespoon frozen orange juice concentrate <br />
Mint, for garnish <br />
Whipped topping, for garnish</span></div><h2><span style="font-family: Verdana, sans-serif; font-size: small;">Directions</span></h2><div itemprop="instructions"><div class="direction"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 375 degrees F.</span></div><br />
<span style="font-family: Verdana, sans-serif;">To make the crust:</span><br />
<span style="font-family: Verdana, sans-serif;">Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling. </span><span style="font-family: Verdana, sans-serif;">Lower the oven temperature to 350 degrees F.</span><br />
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<span style="font-family: Verdana, sans-serif;">To make the filling:</span><br />
<span style="font-family: Verdana, sans-serif;">Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it’s completely covered. Overfill the crust, as apples will shrink during cooking. </span><br />
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<span style="font-family: Verdana, sans-serif;">Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.</span><br />
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<span style="font-family: Verdana, sans-serif;">To make the glaze:</span><br />
<span style="font-family: Verdana, sans-serif;">Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint or a scoop of vanilla ice cream on top. </span><br />
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<span style="font-family: Verdana;">Voila! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-twrKiBXDUjJZGUNH9n9y6iETSK-_LO8QE4GAcIGWSpd-dyx06WBXcN6nQUAuqk4gzaVvmSUsw1xAVqb9PJib9UXRJT9iGtBijKcQpEUQcq_MSnHWpJil5RFIUlbM-3PN7FnT5LQNNRk/s1600/apple-tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-twrKiBXDUjJZGUNH9n9y6iETSK-_LO8QE4GAcIGWSpd-dyx06WBXcN6nQUAuqk4gzaVvmSUsw1xAVqb9PJib9UXRJT9iGtBijKcQpEUQcq_MSnHWpJil5RFIUlbM-3PN7FnT5LQNNRk/s320/apple-tart.jpg" width="213" /></a></div><br />
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<span style="font-family: Verdana;"><em>Recipe courtesy of </em><a href="http://www.pauladeen.com/recipes/recipe_view/apple_tart/"><em>Paula Deen</em></a></span></div>Kawaii's Kitchenhttp://www.blogger.com/profile/02817792118401387306noreply@blogger.com0