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
Ragù
- 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
- Salt to taste
- Black pepper to taste
- 4 oz Pappardelle pasta
- Parmesan cheese grated if desired
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
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
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- Salt to taste
- Black pepper to taste
- 2 cups Romaine lettuce chopped
Lemon Sparkling Water
- 24 oz Sparkling Water cold
- 1 Lemon sliced
- Ice (optional)
Instructions
Prepare the Creme Brulee:
- Make the crème brûlée: Preheat 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.
Prepare the Ragù and Salad:
- 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 in the crushed tomato and saute for 1 minute longer. Add the celery, carrot, and onion. Saute for 2 minutes. 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.
- Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Cook the pappardelle pasta in a large pot of boiling water. Once the pasta is cooked, drain it.
- Combine the pasta with the prepared ragù. If desired, top with grated Parmigiano-Reggiano.
- Mix sparkling water and lemon. Serve over ice if desired.
- Serving the crème brûlée, top each custard with about a teaspoon of sugar in a thin layer. Using a culinary torch (or in the oven broiler 2 to 3 inches from the heat source), torch or broil until sugar melts and caramelizes, turns brown, or even blackens a bit.
- Enjoy pappardelle ragù with Caesar salad and lemon sparkling water. Serve with creme brulee for dessert.
Nutrition
Calories: 1435kcal | Carbohydrates: 103g | Protein: 43g | Fat: 92g | Saturated Fat: 42g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 555mg | Sodium: 942mg | Potassium: 1230mg | Fiber: 7g | Sugar: 37g | Vitamin A: 9023IU | Vitamin C: 39mg | Calcium: 269mg | Iron: 8mg
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
Ragù
- 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
- Salt to taste
- Black pepper to taste
- 4 oz Pappardelle pasta
- Parmesan cheese grated if desired
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
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
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- Salt to taste
- Black pepper to taste
- 2 cups Romaine lettuce chopped
Lemon Sparkling Water
- 24 oz Sparkling Water cold
- 1 Lemon sliced
- Ice (optional)
Instructions
Prepare the Creme Brulee:
- Make the crème brûlée: Preheat 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.
Prepare the Ragù and Salad:
- 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 in the crushed tomato and saute for 1 minute longer. Add the celery, carrot, and onion. Saute for 2 minutes. 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.
- Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Cook the pappardelle pasta in a large pot of boiling water. Once the pasta is cooked, drain it.
- Combine the pasta with the prepared ragù. If desired, top with grated Parmigiano-Reggiano.
- Mix sparkling water and lemon. Serve over ice if desired.
- Serving the crème brûlée, top each custard with about a teaspoon of sugar in a thin layer. Using a culinary torch (or in the oven broiler 2 to 3 inches from the heat source), torch or broil until sugar melts and caramelizes, turns brown, or even blackens a bit.
- Enjoy pappardelle ragù with Caesar salad and lemon sparkling water. Serve with creme brulee for dessert.
Nutrition
Calories: 1435kcalCarbohydrates: 103gProtein: 43gFat: 92gSaturated Fat: 42gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gTrans Fat: 1gCholesterol: 555mgSodium: 942mgPotassium: 1230mgFiber: 7gSugar: 37gVitamin A: 9023IUVitamin C: 39mgCalcium: 269mgIron: 8mg
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