Matt’s Birthday was this past Saturday. He was in Long Island, NY for his friend’s bachelor party so we celebrated on Sunday evening when he got home. He asked me not to get him anything which I agreed to, but the pups didn’t!
What can I do, the girl likes to shop!
Did she buy him Moroccan oil???
No, but notice the big ‘M’ on the bag Inside was a Nationals hat and jersey and a Cookies n Cream and Butterfinger candy bar. May I also add that he did not share his cookies n cream bar. He is lucky that I am not a big fan.
After he opened his presents I made dinner.
Started with prosciutto wrapped asparagus
Then a salad with arugula, spinach, tomatoes, chick peas and grated carrots. The dressing was super simple, a mix of equal parts lemon juice and olive oil and a dash of salt and pepper.
The main course was ricotta and crab stuffed cannelloni pasta. This was delicious and simple…but heavy! This recipe is Giada’s De Laurentiis, but in order to view it you need to be logged in so I’ll write it out.
- 1 box cannellini pasta
- 1 cup of ricotta
- 12 ounces of crab meat
- 1 egg yolk
- ½ cup of basil chopped
- Salt and pepper
- Parmesan cheese
- 5 T butter
- 3 cups of warmed 2% milk (Recipe calls for whole milk, but 2% tasted just as great)
- ½ cup of flour
- Salt, pepper and nutmeg
Cook the pasta per instructions and then set aside. Anyone have any tips for pasta not to stick together? I used salt and then rinsed it with cold water, but the pastas still stuck to each other.
Mix ricotta, crab meat, egg yolk, basil and salt and pepper.
For the béchamel sauce melt the butter on low heat in a medium sized sauce pan. Whisk in flour until absorbed. Gradually add the milk while whisking constantly until thick and creamy (about 10 minutes). Add salt, pepper and a pinch of nutmeg and set aside.
Stuff each pasta with crab mixture in a baking pan. Then add the béchamel sauce on top and finish off with parmesan cheese on top. Baking at 350 for 20 minutes or so and then set the broil on high for 3 minutes if you like it crispy. If you can’t open the pasta just layer it like lasagna like I did
Dessert was a flop I made honey and ginger poached pears. The pears came out OK (sweet and soft like intended), but the sauce did not come out right. O well, note to self… stick to cake, brownies and cookies.