A Pike Place Market Inspired Menu

Caroline hosted, for the 1st time in many years, at her new place. She took a hiatus for a few years in Texas, but as everyone originally from here knows, the NW has it all...so of course she moved back! With a peek-a-boo-view of the sun setting on Puget Sound, we enjoyed a lovely dinner. Care is a Seattlite at heart so naturally she put together a menu inspired by what Pike Place Market has to offer. So next time you're visiting the market, pull up the menu from tonights post and you can make your very own...best part is, we'll tell you how to throw it all together.

Enjoy!

PIKE PLACE PASTA BAR

Apps

• Sliced bread
• Olive oil (I served garlic and original)
• Balsamic (I served vanilla fig)
• Prosciutto wrapped asparagus (recipe below)
• Beechers cheese and crackers

Dinner

• Pasta: A few options like penne & macaroni (short pasta holds up longest)
• Sauces: Pesto, meat sauce, Alfredo (recipes below)
• Salad and dressings
• Toppings: peas, sundried tomatoes, olives, artichokes (for salad and pasta)

Prosciutto Asparagus

Ingredients:

Asparagus (go for thicker if possible)

Prosciutto: 10-12 pieces thinly sliced 

Parmesan cheese

Salt & pepper

Balsamic 

Olive oil

Steps:

• Trim the ends off asparagus
• Cut proscuitto into 1 inch strips
• Start at top of asparagus spear and wrap prosciutto around to the end
• Place on foil lined baking sheet
• Sprinkle with olive oil, salt and pepper
• Bake at 415 for 8-12 minutes (depending on thickness) until prosciutto is crisp
• Place asparagus on platter and drizzle with balsamic and freshly shredded Parmesan

Pesto Recipe

Making pesto is all about individual preference. I like to mix up the herbs used based on what is fresh and available, but the basics are always cheese, garlic, olive oil an herb and nuts. 

Ingredients: 

1-2 cloves chopped garlic

1/4-1/2 cup olive oil - depending on consistency preference (for dip use less, for sauce use more)

1/2-1 cup shredded parmesan cheese  

1/2 teaspoon of chili pepper flakes (optional but nice kick)

1/4-1/2 cup nut option

2-3 cups herb option

Nut Options About 1/4-1/2 cup or to taste of your choice

-Pine nuts

-Almonds

-Walnuts 

Herb Options About 2-3 cups fresh of any of the following (or combo)

Parsley

Mint

Basil 

Spinach

Kale 

Ragu d'Anitra (meat sauce adapted from Serafina restaurant chef)

Ingredients:

6oz smoked bacon 

1/2 Lb veal

1/2 Lb ground beef

1/2 Lb sausage 

3/4 C chopped onion

1/2 C chopped carrot

1/2 C chopped celery

2 bay leaves

2 Tb chopped Italian parsley

1 Tb dried porcini 

2 Tb tomato paste

1 C red wine

1 spring rosemary

Salt and pepper to taste

1/2 C heavy cream (milk ok too)

Steps:

• In a large pot/dutch oven saute vegetables (carrot, onion, celery) in oil until softened (3-5 min)
• Add meats, parsley, salt and pepper and simmer for 35 min
• Add wine, porcinis, rosemary and tomato paste and simmer for 2.5 hours
• Add heavy cream, check seasonings and serve over pasta

Until next time...

-AK