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Friday, May 30, 2008

Fish Tacos with Corn Salsa and Lemon Dill Remoulade Sauce

So what do you do when you're out for the day with your husband and four kids (ages 13, 11, 8 and 5), and it's getting late and the kids are hungry and verging on really cranky? Do you go to the nicest restaurant you can find? The one filled with people that are out to have a quiet dinner with drinks, and then linger over dessert and coffee?


You find the restaurants that cater to parents out with their kids. Not my favorite places for sure, but what can you do? I won't torture those above mentioned quiet diners with my loud and rambunctious (not to mention hungry) herd.

This is how we ended up at TGI Friday's last weekend. The kids were happy, so who was I to complain? They have the standard kid's menu stuff--mini pizza, mac and cheese, spaghetti, etc. Kids were taken care of, but what were my husband and I going to get? I figured we'd end up with a burger or sandwich, but we both chose the fish tacos. They were actually pretty good! Really good, in fact. They consist of panko covered tilapia, corn salsa, lemon dill remoulade, and lettuce, wrapped in a flour tortilla.

My husband and I decided we could make them better, and more importantly, fresher at home. So I set out to find the recipes for the corn salsa and remoulade sauce. The fish was easy enough. Any white fish, sprinkled with taco seasoning (that I'll also include the recipe for) and dipped in egg and panko, then fried to a crispy golden brown.

The Lemon Dill Remoulade Sauce can be found here. I ended up adding a couple more tablespoons of mayo to the sauce, along with a pinch of sugar to mellow out the very tangy lemon. And I left out the capers. No offense to all of you caper lovers, but little balls of briney yuckiness have no place in my heart. Ick. The sauce is so good, and really mellows out while you make the rest of the taco stuff, so make this first and stick it in the fridge while you wait.

The corn salsa is very fresh tasting and a nice, sweet contrast to the tangy lemon dill sauce. You can find the recipe for that here. I didn't change anything in this recipe. Adjust the heat by leaving in or taking out the seeds and ribs of the jalapeno.


and after. Corn salsa goodness!

The taco seasoning is so much better homemade. I don't buy it anymore because who knows what preservatives they put in those envelopes? And I'll bet you most likely have all of these spices at home already. I like to quadruple this recipe so I have some made up to store away.

The fish we used was some Striper that we had in the freezer, but you could use any white fish. Just cut it in strips about 4 inches long, sprinkle both sides with taco seasoning, dip them in a bowl with two beaten eggs, and then dredge them in panko bread crumbs. Heat some oil, about 3 inches worth, in a pan to about 350° on a thermometer. Drop a few pieces at a time into the oil, and fry until they come to the surface, 2-3 minutes. The thinner pieces took about 2, and the thicker ones were 3 minutes. Drain on brown paper or paper towels. And make sure you let the oil come back up to 350° between batches. You don't want to fry in cooler oil, or it all seeps into the food instead of searing the outside.
Dip the fish strips in beaten egg after sprinkling with taco seasoning.

Then dip each piece in panko, both sides.

To make your tortillas warm and pliable, dip them in cool water for a few seconds, then put them in a warm skillet for a few seconds on each side--just until the water evaporates, which happens quickly. Put them on a flat surface, and in the center, put a piece or two of fish, some corn salsa, lettuce and some remoulade.

Dip the tortillas in cool water for a few seconds.

Heat each one in a warm pan until the water evaporates--few seconds on each side.

At Friday's, they were served taco-style, with the tortilla just folded around the fillings, which as you know, is messy. We did them burrito-style, which is your fillings in the center, fold in the two sides, then roll the side nearest you over and around to seal it up. Place it seam side down in the same pan for a few seconds to seal it up. It works perfectly, and it's way less messy.

Place your taco fillings in the center of the tortilla.
No, that's not brown lettuce. :P It's a red leaf lettuce from a salad blend.

Fold in the sides, and roll up the tortilla , away from you.

Place each one seam-side down in the warm pan to seal the edge shut.

So, the moral of the story is...well, there is no moral, is there? These were delicious, and we're definitely going to make them again. I suppose you could saute the fish in a pan instead if frying it (which I'll most likely do next time), but my knight in shining armor, my husband, said he'd fry them for me. I hate deep frying--it makes me nervous.

The kids had fun at Friday's, and it's fun for them to go out for dinner once in a while. As far as family places go, it was pretty good. Nice server, everyone enjoyed their food, and the kids got to have cups of dirt for dessert--with gummy worms, even! hehe.

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Wednesday, May 28, 2008

Opera Cake, and my Debut as a Daring Baker

I'm thrilled to make my debut this month as a Daring Baker! I'll admit, I was nervous and a little scared to see what the first challenge would be. But all of my worry was for nothing. The challenge was an Opera Cake, which is complicated and seems overwhelming, but as long as you go step by step, it's a piece of cake. hehe.

This month's challenge is hosted by Ivonne, Lis, Fran and Shae. And it truly was a challenge! It really tested me, but I feel like I completed a huge accomplishment.

The Opera Cake Challenge is dedicated to Barbara. She's the woman behind the food blog event called A Taste of Yellow,
that supports the LiveSTRONG foundation started by Lance Armstrong. Since LiveStrong Day is in May, it's totally fitting that this challenge be for Barbara.

So now let's get right to the cake, since there's a lot to cover. An Opera Cake consists of five elements: the Joconde, or cake, the syrup, that you brush the cake layers with, the (tricky, for me) buttercream, the ganache/mousse layer, and the glaze. Traditionally, Opera Cakes are flavored with coffee and chocolate, and are dark in color. But since it's Spring and our thoughts are turning to lighter flavors and colors, one of the rules we had to adhere to was that our cakes be light in color. Flavors were up to us (yay!) so I immediately knew I'd do my current favorites, raspberry and lime.

The joconde was flavored simply with vanilla, the buttercream was flavored with raspberry, the mousse was white chocolate and lime, and the glaze--lightly flavored with almond. Here's the recipe, with my changes in blue. Oh, I took as many photos as I could, but I made this almost all in one day, and was most often caught up in what I was doing. Sorry!

Opera Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde
(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)
What you’ll need:
•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.) (I used 2 11x17 jelly roll pans.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs

1 tsp vanilla extract
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled
1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.Preheat the oven to 425◦F. (220◦C).
3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar, eggs and vanilla on medium speed until light and voluminous, about 3 minutes.
6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven. (Next time, I'd do one layer at a time, since they only have to cook for 9 minutes--the cake on the bottom rack got very dark on the bottom, and I had to carefully cut the dark parts off.)
9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup
(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)
What you’ll need:
•a small saucepan
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
zest and juice of 1 lime
1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.Remove from the heat and let cool to room temperature.

For the buttercream
(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)
What you’ll need:
•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula
1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
1 1/2 tsp vanilla extract
1 1/2 tsp raspberry extract
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
3/4 cup raspberries (I used frozen) cooked down for a few minutes and strained through a sieve to remove seeds
1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8.At this point add in your flavouring (extracts and raspberry juice) and beat for an additional minute or so.
9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse
(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)
What you’ll need:
•a small saucepan
•a mixer or handheld mixer
7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp lime juice
zest of 2 limes
1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)
What you’ll need:
•a small saucepan or double boiler
14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)
1/2 tsp almond extract

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

4. After the glaze it set, carefully trim the edges with a serrated knife to get clean edges. Since you're the chef, eat the trimmings while no one is looking.

Assembling the Opéra Cake
(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).
Line a baking sheet with parchment or wax paper.
Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

I cut my layers wrong and ended up with four layers in a rectangle instead of 3 layers in a square. I always sucked at geometry, hehe.
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about three-quarters of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).
Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Photos of the finished cake:

My thoughts: Even though this seems like it would be a very sweet cake, it wasn't. Not the case with some of the other DB'ers, but everyone's tastes are different. Even my husband, who doesn't like things too sweet, said this was delicious and light, and reminded him of the Italian cream cakes he used to have as a kid. Maybe it's all the lime zest that cut the sweetness, I'm not sure. I'll definitely make this again! My kids have requested it for Christmas, in it's original chocolate form, which will be really fun to try.

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Monday, May 26, 2008

Beauty and the Feast Challenge: Coconut Lime Scones and Mango Orange Curd

Diva, over at The Sugar Bar is having a Tasty Food Challenge called Beauty and the Feast. It's such a creative idea! Choose your favorite beauty product, and make a dish inspired by the ingredients or scents in it. So many of today's products are full of fruit and vegetables, and not only are they good for us, but they smell good enough to eat, don't they?

My inspiration came from my good friend, Bethany. She's started her own company selling the most AMAZING bath and beauty products, called South Pacific Body. (She has some things listed for sale there, and even more on her Etsy Shop.) She makes olive oil soaps, lotions, sugar scrubs, shower souffles, body sprays, deodorants and facial care products. I can personally vouch for the quality of her things. My skin feels amazingly soft from her soaps, and not only that, I walk around in a cloud of wonderful scent all day. My absolute favorite is the Aloe and Green Clover scent. It's "clean" and "green" smelling. But green aloe and clover don't exactly sound like something I want to eat, hehe. So I took inspiration from two of her other scents: Mango Tangerine and Coconut Lime. Bethany has quite a few products available in these two scents, as well as a big selection of other scents, so what are you waiting for? Go check her stuff out and try something--you won't be sorry, I promise!

What did I finally decide to make? I gave it a lot of thought...I was going to make a cake, flavored with lime zest, with mango orange curd between the layers, then frosted and topped with coconut...but I didn't want to be tempted for a whole week having a two layer cake in the house, so I went with Lime Coconut Scones and a Mango Orange Curd.

I pretty much knew how I was going to make the curd. I followed the method for the Three Citrus Curd that I made a few weeks ago, using one orange and two mangoes. The two mangoes yielded about 1 1/3 cups of puree, so I used that instead of the citrus juice in the other recipe, along with the zest of one orange. Simple. The curd is delicious! Velvety, creamy, and orangey-mangoey. ;)

But the scones--it was those I wasn't sure about. I've made scones a couple of times before, and I was not happy with my results. The Boston Bruins might have been happy to use them as hockey pucks, though! Or perhaps donating them to someone in the process of building a stone wall. Yep. They were that dry and tough. So the first thing I did was go in search of a moist scone recipe. And the universe must have been looking out for me at that moment, because this recipe was the first one listed in google, by Jennifer A. Wickes. She researched why certain ingredients did what they did to make a moist scone, as opposed to a hockey puck. She actually won the grand prize in a Cook's Illustrated competition with this recipe! Way to go, Jennifer! We all know how picky (And I mean that in the MOST respectful way! I love those guys!) they are. The scones are perfect! I hardly ever make scones, and you don't really need to ask why, do you? hehe! But with this recipe in my repertoire, I can make them and actually be proud to serve them to people instead of a family of beavers looking for a stump of wood to chew on.

So why don't I just shut up and give you the recipes and some photos already?

Mango Orange Curd

1 orange
2 mangoes
3 egg yolks
2 whole eggs
1/2 cup sugar
Pinch of salt
4 tablespoons butter, at room temperature, cut into cubes

Zest the orange, and eat the rest of it!
Puree the 2 mangoes and set aside.
In a bowl, whisk together the yolks and whole eggs with sugar and salt. Whisk in the mango puree.
Transfer mixture to a heavy saucepan and set over low heat. Add butter. Using a wooden spoon, stir curd constantly, making sure to reach edges around side of pan. Cook, stirring constantly, until mixture has thickened, about 15 minutes.
Do the wooden spoon test. After 15 minutes, run your finger along the back of the spoon, and it should leave a trail through the curd.
Strain curd through a fine sieve into a bowl to remove any lumps. Stir in zest.

Pour the curd directly into an airtight container, seal, and chill for a few hours in the fridge.

Coconut Lime Scones (Based on this recipe by Jennifer A. Wickes)

2 large eggs
1 tablespoon plus 1/4 cup heavy cream
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/2 tsp coconut extract (if you don't have this, you can use 1 tsp vanilla extract)
zest of 1 lime
2 cups all-purpose flour, plus extra for dusting work surface
1/3 cup plus 1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1-inch pieces
1/3 cup shredded coconut

1. Place oven rack in middle of oven and preheat to 375°. Line a baking sheet with parchment paper. Beat 1 egg with 1 tablespoon cream in small bowl. Set aside. Whisk remaining egg, remaining 1/4 cup cream, buttermilk, and extracts together in medium bowl. Stir in lime zest.

2. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about ten 1-second pulses. Pour this mixture into a bowl and make a well in the center. Add buttermilk mixture and stir until batter forms moist clumps. Fold in coconut, being careful not to over mix the dough.

3. Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. (Really, this is all it needs!) Pat dough into 7-inch circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon sugar.

We interrupt this recipe with a small note from me...

(The two times I made scones, they went on the pan with the sides almost touching. I'm not sure if these are supposed to bake that way, but that's what I did. Towards the end of cooking, the tops were getting nicely golden brown, but the sides were still wet and doughy. I didn't want to overcook them and dry them out while the sides finished baking. I took my dough scraper and separated them on the sheet pan, and gave them a few more minutes. This seemed to do the trick.)

4. Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature. (Cooled scones can be stored in airtight container for up to 2 days.)

See? No dry wood chips...I mean crumbs! These babies are moist!

Thanks, Diva! Great event! For anyone wishing to participate, and why wouldn't you? you have until Monday, June 2nd to get your entries to Diva. And she's offering a 1st, 2nd and 3rd prize to sweeten the deal. Beauty and the Feast Challenge!

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Monday, May 19, 2008

Top Ten Food Shots and a Quickie Recipe--Zucchini Faux Pasta with Italian Sausage

This tag is from Pixie at You Say Tomahto, I Say Tomayto. Actually not really a tag, more like she left it open to anyone that wanted to do it, in turn. I really like this idea! That way, there's no pressure on anyone to do it. But it's a fun tag! The idea is to post your ten favorite food photos.

1) Fresh Summer Salad

2) Date Bars

3) Garlic Shrimp

4) Guacamole

5) Whole Wheat Brownies

6) Chili and Cornbread

7) Lime Bars

8) Parm Crusted Chicken with Lemon Vinaigrette over Mixed Greens

9) Jams and Citrus Curd

10) American Chop Suey

So there are my ten faves, so far. Whoever wants to go ahead and do this tag, go for it! It's fun and easy, and not too much thinking, which can sometimes cause my ears to let off smoke. ;) And if you want to tag five people, feel free!

Quickie Recipe! Zucchini Faux Pasta with Italian Sausage

This is one of our favorite recipes. Not only is it quick and easy, but it's good for you, low in carbs, and a great way to use up zucchini, which will be invading everyone's kitchens very soon! You know it will. You'll come home to find your sweet neighbors have gifted you with mutant zucchinis the size of a small car. You can only eat so much zucchini bread! (Though I have a *killer* recipe for that, too!)

The faux pasta is ribbons of zucchini that you make simply with a vegetable peeler. Just start peeling strips and keep turning the zucchini until you get down to the center. Also, there's no boiling pasta here that'll heat up your kitchen on hot days!

The sauce is a snap to make, and it's delicious! It would be great to whip it up and use it on any of your favorite pastas, or over chicken for chicken parm. The fresh basil that's added at the end gives it a very fresh flavor.

You can use your favorite Italian sausage here--this particular time I used a chicken Italian sausage, flavored with asiago and basil, I believe. (I actually made this weeks ago, and am just getting around to posting it now, hehe) So use whatever looks good! The ones I used were precooked, so I just sliced and added them in. Looking back at the photos, I think I'd brown them up anyway, to give them a little more color--but they were still delicious, even as is.
And you could leave out the sausage if you want to make it meat-free.

Zucchini Faux Pasta with Italian Sausage

4 small zucchini
2 Tbs olive oil
1 clove garlic, pressed
1 (14.5 ounces) can diced tomatoes
1 tsp oregano
1/2 lb Italian turkey sausage, cooked and sliced
salt and pepper
1 bunch fresh basil, torn
1/2 cup grated parmesan cheese


1. Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
2. Warm 1 TBSP olive oil in a saucepan, on medium heat.
3. Saute the garlic for a few seconds, don't burn it--then add tomatoes and oregano.
4. Simmer uncovered for a few minutes.
5. Heat the remaining oil in a separate, large skillet.
6. Add the zucchini to the skillet.
7. Stir for a few minutes, until zucchini is soft.
8. Add salt and pepper to taste, then add the tomato sauce to the zucchini in the skillet.
9. Add the sausage, stir well.
10. Stir in basil, and transfer to a serving dish.
11. Top with parmesan cheese.

pretty, aromatic basil

zucchini ribbons, your "pasta"

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