Life, With Cooking

Today we shot an episode of Cooking With Anton with Julie Bloomingdale, also known locally as “The Pasta Girl”.

Julie has an amazing Calypso Trill and we had a great time cooking and dancing around in the kitchen!

She even brought us a huge basil plant to use for the show. Not so huge by the time we were done…

She is well known at all the local Farmer’s Markets for her specialty pastas by Pappardelle’s, a Denver-based company that makes pastas with chilies, fruits, vegetables, chocolate, and more. They have an AMAZING array of pastas….

She brought in a box containing a selection of pastas that was just like getting a care package at summer camp! Wow!

Pappardelle’s has recipes to go with all their pastas, all available online, and Julie made a couple of her personal favourites on the show today.

We started by making  Lemon Parsley Mafaldine with Lemony Ricotta Sauce.

Mafaldine is a type of pasta I had not heard of before though I have seen something similar in some pasta aisles. It is very frilly, and looks like it was modeled on some lacy sea creature.

While the pasta was cooking, we took a wedge (yes, a WEDGE!) of ricotta and crumbled it onto a serving plate, along with the zest and juice of one lemon, about a cup of fresh basil leaves, and about two tablespoons of olive oil.

The hot drained pasta was poured over the top and gently tossed with the ricotta mixture, the heat melting the cheese and creating the sauce. YUM!

More basil is then sprinkled on top, along with the option of some sea salt, but we skipped the salt as the dish was just perfect as it was with the salt from the ricotta. So, SO good!

Next, we made their Calypso Blend Topped With Coconut Shrimp and Mangoes pasta dish.

Except we used peaches, as Julie does her best to use only locally sourced foods and fresh peaches are plentiful right now. I can not imagine that mango would have been any better as our local peaches are mouth-wateringly delicious!

We only used one jalapeno, too. I think we only had one….

I have one word: Mmmmmmmmm!

The Calypso Blend is a shell pasta made with lime, mango-peach, and red chili. It is beautiful to look at, and each flavour of shell really tastes like what it was made from.

Oh, it was SO SAD that the kids would not eat any of this and we would have to eat it all ourselves… (HAPPY DANCE!)

AND we finished just in time for me to run get the kids from school!

AWESOME!

Calypso Blend topped with Coconut Shrimp and Mangoes
1 lb. Pappardelle’s Calyspo Blend Pasta
2 fresh jalapenos, thinly sliced
2 cloves garlic, minced
1 inch ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 lime, zested and juiced
1 cup light coconut milk
½ cup fresh basil, coarsely chopped
1 tablespoon olive oil
1 teaspoon salt
1 lb shrimp, peeled and deveined
Garnish:
2 mangoes, peeled and finely diced

1. In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, olive oil and salt. Add the shrimp and let marinate at least 30 minutes and up to 4 hours, refrigerated.

2. After shrimp have marinated, heat a nonstick pan over high heat and add just the shrimp, leaving the marinade behind. Or you can also grill the shrimp for a smokier flavor. Cook shrimp until done, about 5 minutes. Transfer cooked shrimp to a plate. Add the reserved marinade and bring to a boil. Cook until slightly thickened, about 5 minutes.

3. Meanwhile, cook pasta in pot of rapidly boiling salted water until al dente (about 8 minutes). Drain and rinse with cool water. Place in serving bowl and mix in a teaspoon of olive or canola oil to prevent pasta from sticking.

4. Pour coconut marinade and cooked/grilled shrimp over pasta. Mix well. Serve in pasta bowls and garnish each bowl with mango and a drizzle of lime juice.

Super Simple Lemony Ricotta Sauce over Lemon Parsley Mafaldine

1 lb. Pappardelle’s Lemon Parsley Pasta
1 cup high-quality ricotta
2 tablespoons olive oil
1 lemon, zested and juiced
1 cup of basil leaves, washed, dried and torn into small pieces
Sea salt

1. Cook pasta in pot of rapidly boiling salted water until al dente (about 8 minutes). Drain, but reserve ¼ cup of cooking liquid.

2. In a large serving bowl mix in the bottom the ricotta with the olive oil, lemon zest and juice. Add drained pasta on top of ricotta mixture and stir well. Sprinkle basil leaves and sea salt on top and serve immediately.

Note: If pasta and sauce become too dry before serving add reserved ¼ cup of cooking liquid and mix well.

all photos © leslie hunter uhl 2010, all recipes © 2010  Pappardelle’s Pasta Company

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