Anna and I had our first June recipe test this Saturday and they are keepers! We made a cream penne dish and a peach parcel dessert. I especially liked the dessert- it’s very tasty and is so cute.
The cast of characters for the pasta sauce:
Adding the tomato sauce:
Heavy whipping cream + parsley and basil:
Cast of characters for the peach parcels:
Peaches and mixture in the crepe parcel:
On to the concert at Starlight Theatre!
Can’t say no to a good funnel cake!:
Too bad they are super messy!:
Wish Red, White and Boom still did fireworks after the show, but it was still a great concert and a fun day!
Penne a la Betsy
- 3/4 pounds Penne Pasta
- 1 pound Shrimp
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 whole Onion (small)
- 2 cloves Garlic
- 1/2 cup White Wine, Or To Taste
- 1 can Tomato Sauce (8 Oz)
- 1 cup Heavy Cream
- Fresh Parsley, to taste
- Fresh Basil – To Taste
- Salt To Taste
- Pepper To Taste
Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside. (We didn’t add the shrimp, if you wanted you could sub in chicken)
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
Quick-and-Easy Peach Parcels
- 8 whole Storebought Crepes (I Used Melissa’s Brand)
- 1 whole Ripe Peach, Pitted And Cut Into Chunks
- 3 Tablespoons Butter, Softened
- 1/4 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peach Schnaaps (optional)
- Freshly Whipped Cream
- Special Equipment: Clothespins
Preheat oven to 350 degrees.
In a bowl, mix together softened butter, brown sugar, vanilla, and peach schnaaps, if using.
Working one at a time, lay a crepe on a flat surface and place a couple of peach chunks in the middle. Spoon a little bit of the butter mixture on top of the peach chunks, then quickly gather the crepe into a “parcel.” Secure with a clothespin.
Repeat with remaining crepes. Keep in mind that the crepes dry out very quickly, so just work with them one at a time. Don’t worry if you experience a little crack or tear; they’ll still be yummy.
Bake at 350 degrees for only 3 to 5 minutes, watching to make sure they don’t burn. (Crepes burn very easily; keep an eye out!)
To serve, spoon whipped cream onto a plate. Set warm peach parcel in the middle of the whipped cream and garnish with little peach slices.
Very pretty/fancy…very little effort!