This last weekend I decided that I was in the mood for something simple yet elegant for dinner. And to be completely honest, I always underestimate the power of a hot plate of pasta. It can be so easy, yet quite often when I'm racking my brain for dinner ideas, this obvious classic usually seems to slip my mind.
And with that introduction, let me further develop my argument for this meal by expressing the fact that the hardest part about this recipe is deciding which kind of pasta you want - while I used beef-filled Tortellini, believe me, once you've had this sauce you will find an excuse to use it on almost any other kind of pasta and narrowing down the choices can prove to be quite difficult.
Our Favourite Pasta: Prep: you will want to roast a couple of heads of garlic in advance (I got 2 heads of garlic going, one for my sauce and another to use for some garlic bread). Ingredients 1-2 Head of garlic (more or less depending on preference) 1 1/2 cup Milk 1 Cup Cream 1/4 Cup Chicken Stock dry thyme dry rosemary black pepper 2 Tbsp Butter 2-3 Tbsp flour 1 Tbsp fresh lemon juice How It’s Done: In a small pot, combine Milk, Cream, Chicken Stock, Thyme, Rosemary and Pepper. Bring to a boil and then allow to simmer for a couple minutes. In a medium pot, make your roux with your butter and flower. Allow your roux to cook for about 3-5 minutes (if you can without burning it!). Slowly pour your milk mixture into your roux, stirring constantly. Bring your sauce to a boil and then allow to simmer. Now is the time to add the lemon juice and roasted garlic - I removed the cloves and mushed some together to stir into the sauce; I also left some cloves whole to sit on top of my pasta for le presentation (French = classy). |
For the perfect Crusty Artisan Bread to accompany this recipe, click here
*For the garlic version of this bread, all you have to do is add your roasted garlic in to the dough before putting it in the oven (Some good husbandly advice!).
*Warning: This bread needs to sit for a minimum of 8 (to maximum 24) hours so better start cracking...
Hope you enjoy it as much as Jeffrey and I!
