Yum yum yum! Last night we had guests over for dinner and to watch a movie. I made broccoli alfredo, had intentions to make garlic bread but instead made baked parm tomatoes on toasted french bread (I think this choice was better!), they brought a yummy salad, and I made my white chocolate creme brulee for dessert! Goodness that is probably my favorite dessert it is sooo smooth and rich. As any busy momma I cut corners to save time on dinner, so last night I had bought Emerils alfredo sauce to use with this recipe unfortunately when I baked it in the oven it just turned the pasta dry you couldn't really taste the sauce on it. I have made a very good alfredo sauce recipe, it is on here under the tab "Dinners" listed as shrimp alfredo. I will use that next time. I have learned as much as I like easy and time saving recipes, when it comes to sauces I enjoy mine a whole lot more than I do the store bought. This entire dinner over all is super easy to make, literally anyone can do it and people will be impressed!
For the broccoli alfredo I bought a box of rotini pasta. With this you boil the pasta as any pasta you would and time it for 8 minutes. Drain and put in a 9x13in baking dish. They can sit while you work on the broccoli. I bought two small broccoli heads rinsed them and cut them into small florets. The larger florets I cut down the middle. I boiled these for about 12 minutes until fork tender. Once they finished boiling I drained them and put them on top of the pasta in the baking dish. Mix well. Take alfredo sauce you would like to use and mix well in baking dish. I seasoned to my taste with garlic salt, a little onion powder, salt and pepper and sprinkled with Parmesan cheese. I then baked the dish with foil on it for 20 minutes, removed foil after 20 minutes and baked 5 more minutes to allow cheese to melt. Bake in a 350 oven.
Baked parm tomatoes. For this dish you want to pick out good ripe firm tomatoes (I sliced two, slice these into 1/3in slices. Place them on a baking sheet and top with parm cheese, fresh oregano, salt, fresh ground pepper, and drizzle with a little olive oil. Bake until the cheese is melted and the tomatoes are firm, about 10-15 minutes. Bake in a 450 oven. After the tomatoes have finished take a loaf of french bread and slice as many pieces as it takes to pair with the tomatoes, I had 9 slices of tomatoes and 9 slices of bread. I then put the oven on broil placed the bread on a baking sheet and popped them in the oven. I did not time these I just kept my eye on them to make sure they did not burn. Top with the baked tomato and it is so good!
I have posted the creme brulee recipe before, but I will post it again! You have to make this! This recipe yields 4 remkins.
*4 large egg yolks, at room temp
*1 bar (4oz) Ghirardelli White Chocolate Baking Bar, chopped into small pieces
*1/3C plus 4 teasp sugar
*2c heavy whipping cream
*1/2 teasp vanilla extract
Preheat oven to 300. Whisk egg yolks and 1/3c sugar together until smooth. Bring whipping cream to a simmer over medium-high heat. Add chocolate to simmering whipping cream, turn heat off and then whisk and then whisk until melted. Slowly add chocolate mixture to egg mixture, whisking constantly until smooth. Whisk in vanilla. Pour into four ramekins. Place cups in 9x13 baking pan or boiler pan. Add enough water so the ramekins sit in 1-1 1/2 inch of water. Bake until set, about 45 minutes. Sprinkle each cup with 1 teaspoon of sugar and broil until caramelized. I top my brulees with fresh strawberry slices. In my opinion fresh berries are a great garnish for this dessert!
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