Well...it appears that my responsibilities for Orchard In Bloom have taken me away from my blog, as it's been three weeks since my last post. A good decision since my full-time work does pay the bills, and I do this on the side. However, I'm never one to be out of the kitchen for long! And I wasn't even apron-less during this wonderful event that benefits parks and The Orchard School.
My latest meal for my favorite weekly client (right now they are my only weekly client, but are wonderful to cook for!) was Pesto Tortellini with a salad of greens, thin slices of red onion, feta and Craisins. Hope they like it! I always ask for an honest report.
The Pesto Tortellini was something that I had forgotten about until recently. It was a standard on the Rick's Cafe Americain menu back some 20 years ago when I worked there. Rick's was also the place where I met and fell in love with my wonderful Hubby-bubs!
As I remember, the dish calls for cheese-filled tortellini in a creamy pesto sauce tossed with ham, peas and artichoke hearts. For a long time, as a server at Rick's, I would order the dish for myself, sans the art hearts--such a mistake! When I finally tried this delicate heart of a difficult and sometimes prickly veggie, I was an instant fan.
Over the years, I've supplanted bacon for the ham and sometimes add, at times, toasted pine nuts. I forgot about the pine nuts until just this week, and will add it the next time around as I think it will be a fantastic addition. This dish will be added to the rotation of offerings of Duffy's Kitchen indefinitely.
While OIB was a huge success and I continue to enjoy my everyday work, nothing makes me happier than donning an apron and cooking. It's great to be back in the proverbial saddle!
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