A Killer Frying Pan: Thanks, CSN Stores!
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Once upon a time, there was a girl who loved the clean, bright, peaceful atmosphere of an empty kitchen. It always enticed her to cook new and delicious dishes with fresh ingredients and exotic flavors.
One morning, she discovered the perfect dish: tagliani primavera. A creamy noodle, ham and vegetable dish featuring some of her favorites. Fresh asparagus. Smoked prosciutto. Real whipping cream. Heaven!
She knew she had to make it. But what cookware would she use?
Ah! The perfect frying pan! A beautiful red pan that would fit the ingredients just right. The generously-gifted sample product from CSN Stores! It was meant to be.
A more serious note about the pan, fairytales aside :)
This Trimmer Gourmet Chef 10" x 10" pan is a stellar product. Top-notch, beautifully made, lovely color. Keeps heat even and thorough while you're cooking on the stove, and the coating was in premium condition to keep anything from sticking to the bottom of the pan. Many thanks to CSN Stores for carrying this and hundreds of other awesome products for your home. And for having a wonderful staff of extremely helpful and responsive people!
The size is great for working with large dishes. In fact, I probably could not have made this recipe without it!
Also note: the photos don't accurately capture the gorgeous thunderstorm I could hear in the distance, the quiet fall of rain outside the window, or the awesome Phil Collins songs I was blasting while I paraded around the kitchen.
It was love, pure love. What are you cooking lately?
Here's the recipe for you to try if you like. Thanks to my stepmom for sharing it!
Tagliarini Primavera
1/2 lb asparagus, cut diagonally into 1 inch lengths
1/2 lb mushrooms, sliced
1/4 c slivered prosciutto
1/4 butter or margarine
1 med carrot, sliced thin
1 med zucchini, diced
8 oz. thin noodles
3 green onions, sliced
1/2 c frozen peas, thawed
1 teaspoon dry basil
1/2 teaspoon salt
Dash of ground nutmeg and of white pepper
1/2 pint (1 cup) whipping cream
1/4 c Parmesan
fresh chopped parsley
*Note: I also added fresh spinach to the mix, about 3/4 cup. Also, I suggest using the rest of the whipping cream to make homemade whipped cream to go on a pie or ice cream.
Melt butter in frying pan, sauté mushrooms, prosciutto, asparagus, carrot and zucchini. Cook 3 minutes.
Boil water for noodles and prepare per package directions. To vegetable mixture, add green onion, peas, basil, salt, nutmeg, pepper and cream. Cook on medium-high until mixture boils and forms shiny bubbles. Pour sauce over noodles, lift and mix gently until coated with sauce. Add Parmesan and mix again. Top with fresh parsley. Yields 4-6 servings.
