Private Event- Royal Canin

Pasta with Lemon Creme Sauce

Butternut Squash Pasta Carbonara

 Pasta with Pesto

Strawberry Spinach Salad

 Chocolate Pot De Crème

Fresh pesto

yield: 2 servings

12 large fresh basil leaves

2 cloves garlic,

½ cup olive oil

¼ cup parmesan

Salt and pepper to taste

Place everything into food processer and blend until smooth, serve over pasta

Strawberry Spinach Salad Recipe

Homemade Strawberry Spinach Salad Recipe. Packed with strawberries, raspberries and blueberries with walnuts and brie on a bed of spinach and homemade dressing, this salad is crazy amazing.

Servings: 4 servings

INGREDIENTS

5 oz fresh spinach

1/2 cup blueberries

3 oz raspberries

4 oz strawberries, halved

3/4 cup cubed brie

1/2 cup walnuts

INSTRUCTIONS

Prepare the recipe for homemade poppy seed dressing.

In a bowl add the spinach, blueberries, raspberries, strawberries, Feta cheese, and walnuts.

Drizzle salad with the homemade poppy seed dressing. Gently toss to combine and serve

immediately.

Poppy Seed Dressing

Servings: 4 servings

1½ Tbsp balsamic vinegar

3 Tbsp olive oil

¼ tsp Dijon mustard

1 garlic clove, minced

2 tsp mayonnaise

1 Tbsp honey

1 tsp poppy seeds

Salt and pepper

Whisk Balsamic vinegar, oil, Dijon mustard, mayo, honey, poppy seeds, salt, pepper, and minced garlic.

 whisk dressing vigorously until ingredients are combined.

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

Lemon cream sauce

  yield: 2

1 cup heavy cream

1 lemon zested and juiced

¼ cup white wine

½ cup grated parmesan

In a large skillet over medium heat combine all ingredients and cook until thickened.

Season with salt and pepper then serve over pasta

 Butternut Squash Pasta Carbonara with Rosemary Bacon

  Yield: 2

1 pasta recipe, prepped, rolled out and cooked

½ cup pasta water

½ cup butternut squash mashed

2 tablespoons fresh thyme leaves

Red pepper flakes to taste

Salt and pepper to taste

2 cloves garlic, minced

4 slices bacon chopped

2 tablespoon chopped fresh rosemary

1/2-1 teaspoon cayenne pepper

2 teaspoons honey

2 large egg yolks

1 cup grated parmesan cheese, plus more for serving

2 tablespoons butter

In a pan over medium high heat add bacon and begin to cook. Cook for 3 minutes then add rosemary. Allow to cook until bacon is to desired crispiness then turn heat off and remove bacon from pan. Add thyme, garlic, and cayenne pepper to pan. Stir in butternut squash, cheese, honey and egg yolks. Slowly add pasta water while stirring. Add cooked pasta and butter to pan and toss to coat. Season with salt and pepper, toss in bacon and serve.

Chocolate pot de crème

  yield: 8

3 cup heavy cream

2 cups semi sweet chocolate

4 egg yolks

3 tablespoon sugar

½ stick butter

¼ teaspoon salt

Whipped cream for serving

Pre heat oven to 300”F

Over a double boiler melt, heavy cream, chocolate, butter, sugar, and salt. Stir until fully melted and fully combined. Temper the egg yolks by slowly adding the hot mixture.  When about a 1/3 has been added you can now add it to the chocolate mixture.

Pour evenly into ramekins and pour 1 inch of hot water into a sheet tray along with ramekins. Place in oven for 30-35 minutes.

Once finished chill for 3 hours before serving.