Entertaining with Ralph Vincent

And you will too!

A TOGETHER AGAIN CELEBRATION

I am writing this article during the Covid19 pandemic, a time when sheltering in place is critical to our welfare. I realize that in light of this reality entertaining does not seem like a timely subject to write about. Nevertheless I am filled with hope for our future. Eventually our current safeguards will be lifted and we can gather together again. A relaxed dinner shared with family and friends will be a great way to celebrate our renewed freedom. To honor this occasion I have put together a special menu and some tips for an evening you can enjoy as much as your guests. I believe entertaining should be a pleasant, low stress experience. Keep your party preparations as uncomplicated as possible. Include a few “store bought” items in your menu to make things easier and save time. Set your table in advance and avoid stressing over things like proper silverware placement. Arrange your table in way that looks good and makes sense to you. Decorating your table should not be a burden either - some fresh flowers and a few candles are all you really need. Now let’s talk about food. Start your gathering with Alternative Artichoke Dip - a deliciously different appetizer nosh your guests can enjoy with pre-dinner drinks. Unlike a traditional baked artichoke dip this version is cool and creamy. Serve it with an assortment of crackers and vegetables for dipping. I think snow pea pods are especially good with this dip. The main course is particularly fitting for this special occasion. Pasta Primavera is a dish associated with spring…a time of renewal and rebirth. Bursting with the flavors of fresh vegetables and herbs, this recipe is easy to prepare and a time saver as well. You can prep the ingredients in advance and make the sauce while the pasta cooks. And have your salad ingredients ready so you can assemble it in just a few minutes. For dessert, treat your guests to a selection of delectable Italian pastries from Mama Mia’s Bakery. Keep it simple and arrange the pastries on a large platter in the center of your table so everyone can help themselves. Serve small glasses of Limoncello, a sweet lemon flavored Italian liqueur for a delicious and spirited finale.

The Simplest Spinach and Arugula Salad

Ingredients: 2 packages of ready to eat Spinach and Arugula blend salad greens 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar or more to taste ¼ teaspoon kosher salt Freshly ground black pepper

Directions:

• Just prior to serving place the vinegar and salt in the bottom of your salad bowl and slowly whisk in the olive oil. • Add the salad greens to the bowl and toss to combine with the dressing. • Season with freshly ground black pepper to taste

Pasta Primavera

Ingredients: 1 pound penne pasta 3 tablespoons extra virgin olive oil 1 small shallot minced 1/2 pound fresh asparagus woody ends cut or snapped off and cut into bite size pieces 2-3 carrots peeled and cut into thin strips with a vegetable peeler, then cut crosswise into bite size pieces 1 sweet red pepper thinly sliced ¼ cup chopped fresh flat leaf parsley ¼ cup chopped fresh basil 3 teaspoons chopped fresh thyme Salt and fresh ground black pepper to taste 1.5 cups vegetable stock 2 tablespoons fresh lemon juice 1 cup freshly grated parmesan cheese and more to pass at the table

Directions:

• Warm the olive oil in a large skillet over medium heat. • Add the minced shallot and cook for one to two minutes or until beginning to soften. • At this point add the asparagus, sweet red pepper, and carrots to the skillet and cook for two to three minutes. • Carefully pour in the vegetable stock and continue cooking until the vegetables are tender and crisp and the stock reduces and thickens a little. • Stir in the basil, thyme and lemon juice and cook until warmed through. • While you prepare the sauce, cook the penne pasta according to package directions until al dente. • Carefully drain the cooked pasta, pour into a large serving bowl and top with the Primavera sauce. • Add the parmesan cheese and toss gently. Sprinkle on the parsley, toss gently once more and it is ready to serve

Alternative Artichoke Dip

Ingredients: 12 oz. cream cheese cut into large chunks -ok to use low fat 14 oz. can of artichoke hearts drained and coarsely chopped 1 cup freshly grated Asiago cheese 2 tablespoons freshly grated flat leaf parsley 1 tablespoon fresh lemon juice 1 teaspoon freshly grated lemon zest Salt and freshly ground black pepper to taste 1 teaspoon chopped garlic

Directions:: • Place all ingredients except salt and pepper into the bowl of a food processor fitted with the blade attachment and secure the lid. Pulse on high until ingredients are well blended. • Transfer to a serving bowl and season to taste with salt and pepper.

Wine Wisdom

Choosing a wine that pairs nicely with the food you serve is an important consideration. So what wine is suitable to serve with Pasta Primavera? To answer this question I asked Paul Parker, wine consultant at Purdy’s Discount Wines. Paul shared that the wine you serve with Pasta Primavera should work well with asparagus. His suggestion is Grüner Veltliner, a white wine with Austrian roots. Berger Gruner Veltliner and Josef Fischer Gruner Veltliner are available at Purdy’s and priced at under $16 a bottle. S S