Friday, July 8, 2011
This week's Garden to Table Challenge post would have looked much more elegant with spaghetti, angel hair or linguine, but because of our Chinese superstition of never eating long noodles before travel (as any superstition, makes no logical sense but it's tested and true!), I had to choose elbow mac.
To make this dish, I started with my new favorite trick shared by Entangled - I made a medium-sized saucepan's worth of broth with shrimp shells first. Next, I blanched a handful of purple and Italian basil (from the garden) in hot water and then blended it with 1/4 cup extra virgin olive oil and a pinch of salt. In a large pan, I sauteed finely chopped onions and LOTS AND LOTS of fresh garlic till soft. To the pan, I added the strained shrimp broth and about 3/4 cup of rice wine and reduced this down to about 2 cups. I then added a cup of heavy cream and reduced the whole thing down again. To serve, I tossed the pasta with the sauce, added cooked shrimp, and drizzled the strained basil oil on top. There is so much flavor in this oil, and the garlic cream sauce is JUST decadent enough!
What are you harvesting and cooking this week? I'd really like to know! Post about it with a link back here and then add your info to Mr. Linky below. Doing so is just plain fun and can win you prizes! As I mentioned in last week's post, I will be sharing my fall garlic stock with a lucky winner. The winner is...Julie, of one of my all time favorite blogs The Little Things.