Margie's Birthday Dinner!

Since my mom's birthday this year fell on the same day we had a wedding to attend, we decided to cook for her the weekend before and make it extra special. Extra special in my mind is using the best ingredients + making everything homemade :)!

Menu:

Clams & Shrimp in a white wine sauce

Bucatini with cream sauce

Beignets with Gelato

Recipes:

Seafood Starter: In a large stockpot over medium heat, combine 2 cups dry white wine, shallots finely chopped, garlic finely chopped, and salt. Simmer for about 5 minutes. Add the seafood (shrimp always last). Cover and increase the heat to high. Cook until clams are open- about 5 minutes (depending on how many clams you put in). Stir in about 6 tablespoons of butter and some chopped fresh parsley. Remove the Seafood and add thickening agent to the broth. Let thicken for a few minutes and serve seafood with sauce on top and a loaf of bread to dip!! 

*Make sure to clean the seafood

*Measurements will change depending on the amount of seafood used

Homemade Pasta Dough: 1 egg (farm fresh) and 3/4 cup flour (Italian 00 Flour) produces about 5-6 ounces of fresh pasta- I multiplied this by 6 for my family of 6 :) Mix the dough in a KitchenAid or Food Processor fitted with a dough attachment. Wrap the dough in plastic wrap and let sit at room temperature for 20-30 minutes. Roll out the pasta and then section into balls (golf ball size). Turn KitchenAid on, add dough, and watch the pasta come out!!! Cut at desired length. 

*Make sure pasta is not sticky before putting into KitchenAid pasta attachment. 

Sauce: 1 stick of unsalted butter, 1 pint heavy cream, garlic, salt/pepper, pancetta. Cook pancetta on the skillet, remove and put on paper towel. Add butter and garlic to the pan and simmer. Add cream and let simmer heavily stirring every now and then. Simmer for about 5-7 minutes until sauce thickens. Add salt and pepper. When pasta is done, drain and put right into the sauce. Toss and add parmesean. Top with parsley and pancetta.  

Beignets: 

Ingredients

1 cup lukewarm water

1/4 cup granulated sugar

1/2 tsp salt

1 large egg- room temp & beaten

2 tbsp butter, softened

1/2 cup evaporated milk

4 cup bread flour 

3 tsp instant active dry yeast

Vegetable Oil for cooking- enough to cover beignets when frying

Powdered Sugar & Cinnamon/Sugar mixture for dusting

Directions

Place water, sugar, salt, egg, butter, evaporated milk, flour & yeast in a bowl. Beat with a dough hook until smooth. Turn the dough into a lightly oiled bowl and form into an oval. Cover lightly with plastic wrap and refrigerate until chilled- 3 to 4 hours. Remove from refrigerator and roll out on a lightly floured surface to 1/2 inch thickness. Cut into 3 inch squares. In a large pot, heat vegetable oil to 365. Fry the beignets for 2-3 minutes or until they are puffed and golden brown on both sides, only turning them once or twice with tongs. Remove from oil and drain on paper towels. Sprinkle with topping or shake beignet in a bag full of mixture to coat nice and even. Serve with gelato and coffee :)