It Can Only Get Bettah With More Pancetta…& Crème Brûlée!

We’ve been a couple of slackers as far as SweetJamz goes. We went to Chicago & Detroit for Christmas. We ate at my brother’s restaurant in Evanston, IL, called Oceanique <— to die for. (I need to do an entire post on just that experience.) For the family gathering, I made my infamous truffle mac & cheese, which never disappoints. Before that, we made three attempts at fudge (that, mind you, I've made every year) and they were all disasters. We also made a pumpkin lasagna that was pretty bland. And then with everything else going on in the world, we kind of decided to just let 2016 hang itself. (Too brutal?) 🙂

But alas, it's 2017! A new year, a new you, right?! Let's get back to cooking!

pasta-pancetta-asparagus-peas
Fettucine with Peas, Asparagus & Pancetta – served on my Mother’s china!

creme-brulee
Crème Brûlée with blueberries.

We had our friends Laurie & Bobby over and decided to delve into this delicious bon appetit recipe for Fettucine with Peas, Asparagus & Pancetta (<– click for recipe). Although you might still be seeing snow where you live, this pasta pushes you forward to Spring – it’s so light & fresh with just a dash of cream. My only suggestion is I might double the amount of Pancetta. It can only get bettah with more Pancetta! (We won’t mention how Bobby wouldn’t eat any of the asparagus, either.) 😉 I would definitely make this many times over.

Jason & I have had a long love affair with Crème brûlée. For some reason when I made the trek from NYC to LA ten years ago, my kitchen torch got the toss. Fortunately, I did hold on to my cute lil’ heart-shaped ramekin dishes. This year, thanks to Santa, I’m back in the kitchen torch game. I used Ina Garten’s simple Crème brûlée recipe (<—click for recipe). I'm telling you – this recipe is so much easier than it looks. It's a super IMPRESS ‘EM dish & oh so delicious. And who doesn’t LOVE playing with a kitchen torch (Jason is aggressively nodding in agreement!). I recommend always adding your favorite berry on top. It's the icing on the Crème brûlée cake.

I should also mention that at the end of last year, I passed the WSET Level 2 wine certification program. It basically means I tasted 41 wines in two days & lived to talk about it. And I can now drink wine like a pro, so watch out!

Thanks for stopping by!

julie

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