Carbonara Presto with Amazing Herbes

Carbonara Presto with Amazing Herbes

So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!

From the Kitchen of Terri Bergman

Carbonara Presto with Amazing Herbes

SERVES: 8
LEVEL: Presto

FOR THE BASE
1 lb. of your favorite Angel Hair Pasta (the skinnier the better)

FOR THE FILLING
1 medium onion very finely chopped
½ Pound finely chopped ham or bacon
1 Tbsp of Olive Oil
1 tsp finely minced garlic
1 Tbsp
Amazing Herbes
1 cup green peas

FOR THE SAUCE
2 eggs
2 egg yolks
1 cup half/half cream
1 tsp
Amazing Heat Seasoning
1 cup grated Parmesan cheese
1 cup reserved Pasta Water
2 Tbsp of butter
½ tsp black pepper

FOR THE GARNISH (optional)
Shredded basil leaves
Chopped parsley 
Grated parmesan

DIRECTIONS
Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)

In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, amazing herbes cook until soft and fragrant, add peas to heat well.

Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth.  You will take large skillet with ham ect. off the burner,  add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy  smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.

ENJOY!

Green Goddess Yum-Yum Dressing

Green Goddess Yum-Yum Dressing

A slight tartness, countered just right with bursting seasonings. 

From the Kitchen of Terri Bergman

GREEN GODDESS YUM-YUM DRESSING

SERVES: 12+
LEVEL: Presto!

INGREDIENTS
1 C Yogurt (Greek yogurt plain)
2 C Mayonnaise
2 Tbsp Dijon Mustard
1 ½ Tbsp
Amazing Herbes

To Blend:
½ bunch Green Onions rough chopped
1 C Parsley
½ small cucumber unpeeled, chopped
1/3 lemon juiced
¼ C water
Salt (approx ½ tsp)
Black Pepper (approx ½ tsp)

DIRECTIONS
In a Glass Bowl add yogurt, mayo, mustard, Amazing Herbes and Amazing Heat (to taste), set aside.

In Bullet or food processor, blend green onions, parsley, cuke and water with lemon juice. Blend into green slurry.

Add blended greens into bowl with yogurt/mayo mix and whisk until smooth. Add salt and pepper to taste.

At this point you can up seasonings to your taste. Set in refrigerator to develop full flavors. 

OKAY – Take those salads for a ride! Enjoy!

Apples in Rum Raisin Sauce

Apples in Rum Raisin Sauce

Best Ice Cream Sauce…laced with Fall’s Apples.

From the Kitchen of Terri Bergman

Apples in Rum Raisin Sauce

SERVES: 6-8
LEVEL: Presto!

FOR THE BASE: It’s the best vanilla ice cream you can buy! 6-8 Large scoops!

INGREDIENTS
Filling

4-6 Granny Smith Apples – peeled, cored and julienned
1-2 TBSPS Butter
1 tsp of Pummull Spice*

Sauce
½ cup packed dark brown sugar
½ cup light corn syrup
1 tablespoon unsalted butter
½ cup dark rum
½  cup golden raisins

DIRECTIONS
In a large skillet, melt butter and add julienned apples with 1 tsp Pummull Seasoning. Cook until a little golden and softened. Set aside in bowl. In same skillet combine the brown sugar and the corn syrup, butter and golden raisins. Stir until well blended and sugars melts. At this point you can add rum and reserved cooked apples. Set over medium-low heat. Stir until well combined  a few minutes.  (If desired you can reserve the rum for a flambé, pouring warmed rum over apples and sauce and lighting, until flame extinguishes, make sure you have skillet cover at skillet side to cover flames in need be. 

Serve the sauce warm or at room temperature over the ice cream, you can garnish with whipped cream and a sprinkle of Pummull if desired!

*The Kitchen’s Bounty PUMMULL SPICE is an exclusive Cinnamon Blend sold by the Kitchens Bounty! It includes a blend of the finest Cinnamon, with Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! WOW!

Hilltops Black Walnut Salad

Hilltops Black Walnut Salad

The walnuts are falling along with the leaves…let celebrate with a fall flavored salad.

From the Kitchen of Terri Bergman

Hilltops Black Walnut Salad

SERVES: 6
LEVEL: Presto!

INGREDIENTS
Apple Balsamic Dressing

1/2 cup Olive Oil
¼ cup Apple Cider
¼ Balsamic Vinegar
2 Tbs pure maple syrup
¼ tsp
Pummull Spice
Salt/Pepper to taste


Salad Mix
10 cups of torn red oak lettuce
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
6 Stilton or Goat cheese rounds/slices
1 Tbls Amazing Rub (for  Black Walnuts)
½ c *Spicy Candied Black Walnuts, broken
(to candy*dip in egg white wash, roll lightly in Amazing Rub and baked in hot oven for 5-7 minutes

DIRECTIONS
FOR DRESSING:  Whisk apple cider, maple syrup, balsamic vinegar in medium bowl to blend.  Gradually whisk in oil until mixture thickens.  Season to taste with Pummull Spice, salt and pepper.  (Dressing can be prepared 3 days ahead.  Cover and refrigerate.  Re-whisk before using.)

FOR SALAD:  Toss greens, apples, walnuts in large bowl to combine.  Toss with enough dressing to coat.  Divide salad equally among plates. Garnish with Stilton or goat cheese round, a few walnuts. 

Peach Pie

Peach Pie

“in shareable pies for 2!”
The end of summer in northern Ohio brings forth the most glorious ripe, sweet and juicy peaches anyone can buy. These beauties become the star in the small, sharable pies that bring out the best in these local peaches.

From the Kitchen of Terri Bergman

Peach Pie

SERVES: 12 (in 6 petite pies)
LEVEL: PRESTO (easy)

FOR THE BASE
We are starting with your favorite pie dough recipe or for a quick fix use the Pillsbury Pie Crust roll outs (in the grocer refrigerator section)

FOR THE FILLING
½ Peck or 15+ Ripe peaches, peeled and thinly sliced
1/2 Fresh lemon squeezed over peaches immediately
3 Tbsp. Corn Starch
1 tsp. *Pummull Spice *KB’s signature 7 Spice Cinnamon Blend!
1 cup sugar
Egg **for egg washing the dough
Sparkling coarse sugar (if desired 3 tsps.)

DIRECTIONS
Mix Corn starch, Pummull Spice and sugar into peach slices (lemon juice already in!)

In 6 small pie or cheesecake forms (that have been sprayed with oil), line with pie dough to cover bottoms/sides and extra inch or so to fold over top. Place 1.5 cups of peach mixture in each pie form, fold dough border over top. Mix egg in cup and lightly brush the exposed top dough and sprinkle lightly with sparkling sugar and pinch of Pummull Spice.

Bake in preheated 375 degree over for 15 mins., reduce heat to 325 and bake 30-35 additional minutes. Remove from oven when golden brown and set aside.  If using cake forms with removable sides carefully run butter Pknife sides to dough, to gently release pie from sides.

Peach Pie begs for vanilla ice cream and a drizzle of caramel sauce completes the sweet ending!

Enjoy!