tag:blogger.com,1999:blog-67866064834219667702011-11-27T16:05:05.463-08:00Meeting place for former customers of Chianti Cafe a pasta place that was in business for 19 years in Vancouver. Featuring recipes and a soon to be released cook book.Fredhttp://www.blogger.com/profile/06352616525101837184noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-6786606483421966770.post-77879859137069116102007-11-21T12:48:00.000-08:002007-11-22T23:58:35.483-08:00<a href="http://1.bp.blogspot.com/_A56fUWe_UCo/R0Spt0R_xKI/AAAAAAAAAAg/nCdJNxItg-M/s1600-h/Chianti+logo+(1).JPG"><img id="BLOGGER_PHOTO_ID_5135416079702541474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_A56fUWe_UCo/R0Spt0R_xKI/AAAAAAAAAAg/nCdJNxItg-M/s200/Chianti+logo+(1).JPG" border="0" /></a><br /><div><br /><br /><div>Thank you for taking the time a writing an adding your comments to this blog.</div><br /><br /><div>Here are 2 pasta dish recipes some of you requested ripped right from the menu and a dessert.<br /><br /></div><div>Fast and simple to prepare here are two favorite pasta dishes from Chianti that you can make at home in under 10 minutes.<br /><br /></div><div></div><br /><div>Enjoy,</div><div></div><div>Fred</div><br /><br /><div></div><a href="http://1.bp.blogspot.com/_A56fUWe_UCo/R0Spg0R_xJI/AAAAAAAAAAY/g0dS41cpMEQ/s1600-h/pasta8.jpg"><img id="BLOGGER_PHOTO_ID_5135415856364242066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_A56fUWe_UCo/R0Spg0R_xJI/AAAAAAAAAAY/g0dS41cpMEQ/s200/pasta8.jpg" border="0" /></a><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div><strong>Penne Gigi for 2 </strong></div><br /><br /><div>You need:</div><div>1/3 cup of Thin slices of prosciutto ham (cook ahead of time if you like it crispy)</div><div>Penne Pasta cooked 2 cups </div><div>1 tablespoon of butter</div><div>2 cups of light cream</div><div>1 cup of fresh chopped mushrooms</div><div>1 teaspoon of curry powder</div><div>1 teaspoon chopped garlic</div><div>1/4 cup of Parmesan cheese</div><br /><div>To make:</div><div>Cook penne pasta according to direction on package.Remove from heat when cooked, drain water and set aside.</div><div>In a sauce pan or larger frying pan combine cream, butter and prosciutto ham and dash of pepper.</div><div>Bring to a rolling simmer(fat in the cream and butter will start to thicken) should remain at medium heat for 5 minutes.Add penne that is already cooked </div><div>Add fresh mushrooms,garlic and curry</div><div>Add Parmesan cheese.</div><div>Serve immediately.</div><br /><br /><div></div><div><strong>Linguini Vongole for 2 </strong></div><br /><br /><div></div><br /><br /><div>You need:</div><div>Fresh manila clams or 125 ml-175 ml can of baby clams</div><div>1/2 cup of white wine</div><div>1 teaspoon of chopped garlic</div><div>1 tablespoon of butter or margarine</div><div>1/2 teaspoon of dried red chili flakes</div><div>pinch of pepper</div><div>pinch of fresh parsley (washed and chopped as fine as possible)</div><div>3 1/2 cups of cooked linguini or spaghetti</div><br /><div>How to make:</div><div> </div><div>Cook pasta remove from heat.</div><br /><br /><div>Add manila clams, white wine, butter and chile flakes and pinch of pepper in a large fry pan.</div><div>If using fresh clams cover pan and place over medium heat and steam clams till they open.Discard any ones that do not open.If using canned clams disregard covering.</div><div><strong></strong> </div><div><strong>*restaurant secret*</strong> if in doubt if a clam shell is not cook after most of the clams have opened simply remove from pan any closed shells and drop on to a cutting board if they do not open a tiny bit discard them.</div><div>Add chopped garlic.</div><div>Drain pasta water <strong>leave a 1/2 cup of pasta water on the side for a secret to follow</strong>- now add pasta to clam mixture.If sauce looks dry add more white wine and butter.Pour yourself a glass to (if you already haven't)</div><div><strong>*restaurant secret*</strong></div><div>To give any garlic white wine sauce a silky sheen simply add a bit of the water the pasta was cooked in.</div><div>Cook for only a couple of minutes, remove from heat and add chopped parsley serve immediately.</div><br /><br /><div></div><br /><div>Blueberry Peach Pie</div><br /><div>You need:</div><div>1 store bought frozen pie shell or you can make yourself.</div><div>1/2 cup Sugar</div><div>500 grams of Mascpone Cheese</div><div>1 can of peaches drained and pat towel dry</div><div>1 1/2 cups of light cream</div><br /><div>One frozen pie crust thawed at room temperature for 15 minutes</div><div>Bake pie crust in oven for 12 minutes at 300 cool after baking</div><div>2 cups of mascpone cheese and 1/2 cup of sugar combine in bowl with a hand blender beat mascpone cheese and sugar for 3-4 minutes add light cream continue till mixture is light and fluffy.</div><div>Spread 1/2 of this mixture on cooled pie shell.Arrange peaches to cover filling (approx 12-14 pieces)</div><div>Spread Remaining filling on top.Cover with Saran Wrap.</div><div>Refrigerate overnight.</div><div>Now we need to make the blueberry sauce.</div><div>6 cups of frozen blueberries</div><div>1 cup of sugar</div><div>2 cups of water</div><div>3 tablespoons of cornstarch</div><br /><div>Add blueberries, sugar and water in a sauce pan bring to a slight boil. In a small bowl add 3 table spoons of cornstarch and the 2 cups of water mix now add to blueberry mixture cook until clear and shiny in colour.</div><br /><br /><div>Remove and chill.</div><div>After 1 hour warp and refrigerate overnight.</div><div>To serve simply cut plate pie serving and smoother with blueberry sauce.Yummy!</div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div><br /><br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6786606483421966770-7787985913706911610?l=chianticafe.blogspot.com' alt='' /></div>Fredhttp://www.blogger.com/profile/06352616525101837184noreply@blogger.com11tag:blogger.com,1999:blog-6786606483421966770.post-12310664026376109212007-11-05T22:23:00.000-08:002007-11-21T21:25:48.028-08:00<a href="http://bp2.blogger.com/_A56fUWe_UCo/R0US0ER_xLI/AAAAAAAAAAo/sOgRIbmS8_8/s1600-h/logo_chianti.gif"><img id="BLOGGER_PHOTO_ID_5135531635797640370" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_A56fUWe_UCo/R0US0ER_xLI/AAAAAAAAAAo/sOgRIbmS8_8/s200/logo_chianti.gif" border="0" /></a><br /><div>Please leave any comments.Share with us your favorite dishes, events and memories of Chianti Cafe.<br />Thank you for dropping by,<br /><br />Fred</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6786606483421966770-1231066402637610921?l=chianticafe.blogspot.com' alt='' /></div>Fredhttp://www.blogger.com/profile/06352616525101837184noreply@blogger.com110