As you know, this blog started as a way to keep recipes that I liked. As it grew, I also started chronicling my personal life in between the recipes. Through the blog, you’ve come to know my home, my garden, my farmer’s market, my vacation spots, and my family. Sometimes my life and the recipes line up well– for example, if I will be hosting a dinner party, the recipe might be a shareable main course. I wish I could say that this is one of those days, but my task for this week has no relation to the recipe. I was just so excited to tell you of the good news that I couldn’t help myself. My niece, Tala is getting married!
In my family, the Aunts are in charge of the bridal shower. I created one this past March for my other niece, Lara. I really love to plan and decorate for them, but it is a lot of work for me. But practice makes perfect, so let my practice lead to your perfect.
First, you need to figure out how many guests you will have. Once you have compiled the list, you need to find a venue, maybe a restaurant or even your home. Some people don’t use a theme, but if you have one in mind (make sure the bride is okay with it!), you can build the shower around that.
My niece is a wonderful baker and has her own business, so picking the theme was an easy one. I am going to do a baking theme using “love is sweet” as our logo. I will pick out a few containers for the flowers that have to do with cooking. I will use a colander, a wooden spoon holder, a kitchen aid mixer, and a blender for the flower vases. I will use small glass jars filled with candy for personalized seat assignments and favors. There will be a cupcake carousel and jars filled with candy with her favorite colors, blue and yellow. Votive candles will round out the table setting.
The menu will be carefully selected hors d’oeuvres, since it is a cocktail bridal shower. I will make sure there is something everyone can eat according to many dietary conditions, so I will have kosher, gluten-free, and vegan choices.
On to the recipe. As I mentioned, this has no place in a bridal shower, but it doesn’t stop it from being a lovely preparation. The combination of milk, heavy cream, and cheese give this dish a creamy, luscious texture. The Dijon mustard and green chilies bring just the right amount of heat and zest, and the Parmesan is the perfect topping. Oh boy, this is a good one. Put it on your “must try” list right now.
This recipe is courtesy of Epicurious and will serve 6 to 8 people who will be sure to enjoy this dish at your next party.
Ingredients for Baked Penne with Green Chiles:
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese
Preheat the oven to 500°F (260°C), with a rack in the middle position.
Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard.
Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
When the water boils, season it generously with salt; it should taste like seawater.
When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot.
When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine.
Gently “shake” the dish to distribute the ingredients, then top evenly with the Pecorino.*
Bake until bubbling and lightly browned, about 12 minutes.
Let rest for 5 to 10 minutes before serving.
Make Ahead
Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
Serve hot or warm.
It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.
It’s that simple!
