Ingredients
Creme Brulee
- 1 cup Heavy cream
- pinch Salt
- 1/2 tsp Vanilla extract
- 3 Egg yolks
- 1/4 cup Granulated sugar more for topping
Pappardelle Ragu
- 2 tsp Extra-virgin olive oil
- 8 oz Ground beef
- 4 TBSP Crushed tomatoes
- 1 stalk Celery diced fine
- 1/4 Carrot diced fine
- 1/4 Onion diced fine
- 1/2 cup Red wine preferably Chianti
- 1 cup Beef broth
- 4 oz Pappardelle pasta
- Parmesan cheese grated
Croutons
- 1/2 slice Crusty bread cut into cubes 1/4" thick
- 1/2 tsp Extra-virgin olive oil
Seasoning
- Salt
- Black pepper
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 3 tsp Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
- Make the crème brûlée: Preheat the oven to 325F (162C). In a saucepan, combine cream and salt and cook over low heat just until hot. Let sit for a few minutes, then add the vanilla.
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into the cream and stir. Pour into 6-ounce ramekins. Fill a baking dish 1/3 of the way with hot water. Gently place the ramekins into the baking dish. (Make sure no water gets into the ramekin.) Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours or overnight.
- Heat a saute pan on medium heat. Add a drizzle of oil. Saute the beef, browning well, breaking it up into smaller pieces until no longer pink. Add the celery, carrot, and onion, saute for 2 minutes. Add in the crushed tomato and saute for 1 minute. Then add red wine and broth. Bring to a low simmer for 18 - 20 minutes until the flavors develop. Season with salt and pepper to taste.
- Toss the bread cubes with oil and place on a baking sheet. Toast until golden brown and crunchy. Then set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Then drain.
- Spread a thin layer of sugar over top the creme brûlée .Preheat the oven broiler or use a culinary torch to brown the top to dark golden brown.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Mix the ingredients together for the lemon sparkling water. Serve over ice if desired.
- Toss the pasta and parmesan in the ragu. Garnish with more grated parmesan if preferred.
- Serve the ragù with caesar salad, creme brulee, and lemon sparkling water.
Nutrition
Calories: 1351kcal | Carbohydrates: 92g | Protein: 41g | Fat: 88g | Saturated Fat: 41g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 555mg | Sodium: 883mg | Potassium: 1154mg | Fiber: 6g | Sugar: 36g | Vitamin A: 7721IU | Vitamin C: 37mg | Calcium: 266mg | Iron: 7mg
Pappardelle Ragu
Ingredients
Creme Brulee
- 1 cup Heavy cream
- pinch Salt
- 1/2 tsp Vanilla extract
- 3 Egg yolks
- 1/4 cup Granulated sugar more for topping
Pappardelle Ragu
- 2 tsp Extra-virgin olive oil
- 8 oz Ground beef
- 4 TBSP Crushed tomatoes
- 1 stalk Celery diced fine
- 1/4 Carrot diced fine
- 1/4 Onion diced fine
- 1/2 cup Red wine preferably Chianti
- 1 cup Beef broth
- 4 oz Pappardelle pasta
- Parmesan cheese grated
Croutons
- 1/2 slice Crusty bread cut into cubes 1/4" thick
- 1/2 tsp Extra-virgin olive oil
Seasoning
- Salt
- Black pepper
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 3 tsp Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
- Make the crème brûlée: Preheat the oven to 325F (162C). In a saucepan, combine cream and salt and cook over low heat just until hot. Let sit for a few minutes, then add the vanilla.
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into the cream and stir. Pour into 6-ounce ramekins. Fill a baking dish 1/3 of the way with hot water. Gently place the ramekins into the baking dish. (Make sure no water gets into the ramekin.) Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours or overnight.
- Heat a saute pan on medium heat. Add a drizzle of oil. Saute the beef, browning well, breaking it up into smaller pieces until no longer pink. Add the celery, carrot, and onion, saute for 2 minutes. Add in the crushed tomato and saute for 1 minute. Then add red wine and broth. Bring to a low simmer for 18 - 20 minutes until the flavors develop. Season with salt and pepper to taste.
- Toss the bread cubes with oil and place on a baking sheet. Toast until golden brown and crunchy. Then set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Then drain.
- Spread a thin layer of sugar over top the creme brûlée .Preheat the oven broiler or use a culinary torch to brown the top to dark golden brown.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Mix the ingredients together for the lemon sparkling water. Serve over ice if desired.
- Toss the pasta and parmesan in the ragu. Garnish with more grated parmesan if preferred.
- Serve the ragù with caesar salad, creme brulee, and lemon sparkling water.
Nutrition
Calories: 1351kcalCarbohydrates: 92gProtein: 41gFat: 88gSaturated Fat: 41gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 555mgSodium: 883mgPotassium: 1154mgFiber: 6gSugar: 36gVitamin A: 7721IUVitamin C: 37mgCalcium: 266mgIron: 7mg
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