Creamy One Pot Pasta: Crafting a Perfect Show Outline

[DessertDivaFL]

Oh, this recipe is sooooo good! I can't believe you haven't tried it---you will love it!
I usually do the garlic in the garlic press.....does it really make a difference if you slice it? I hate peeling it.

I use the garlic press too. I find that most of my customers would rather not TOUCH the garlic or bite into a slice of garlic. Personally, I love garlic and won't care if I touched it or bit into it. I don't think it makes or breaks the recipe one way or the other.

 

[jrstephens]

I want to test drive this recipe at home before doing it at a show but DH won't touch it with a 10ft pole. He is a total food snob.
My kids are at their Dad's tomorrow night and DH is at work...maybe I'll make it for myself!

Neither will my husband and I want to try it. I want to do this at my shows in July and do not like demoing it without first trying it but also do not want to make it for just me. Uhhhh men!

 

[DessertDivaFL]

Neither will my husband and I want to try it. I want to do this at my shows in July and do not like demoing it without first trying it but also do not want to make it for just me. Uhhhh men!

Wow! You guys have that much trouble getting your men to try new recipes or is it that they are picky? My fiance said I could experiment on him anytime because he eats everything. I feel awful that you guys have picky ADULT eaters in your home. I would make the recipe and invite your girlfriends over to eat it with you!

 

[ChefBeckyD]

I can't do a demo w/o an outline - I am so anal.

Neither can I Carolyn....I've tried, and it's just a mess! I'm not anal....just easily distracted. If I don't have an outline, I become a blob of chaos at my shows!

 

[ChefBeckyD]

Wow! You guys have that much trouble getting your men to try new recipes or is it that they are picky? My fiance said I could experiment on him anytime because he eats everything. I feel awful that you guys have picky ADULT eaters in your home. I would make the recipe and invite your girlfriends over to eat it with you!

LOL - I guess I'm lucky too. DH has never once complained, or demanded, or not eaten a meal. His way of letting me know that he didn't care for what I've made is to just say "You don't have to make that again just for me."

 

[dannyzmom]

I just throw the garlic in the food holder, put the "lid" on, and slice away - it works beautifully! You don't have to worry about having the garlic on the prongs. You can do a whole handful of garlic cloves in just seconds!

Seriously??
I am gonna have to try this!

 

[jrstephens]

Wow! You guys have that much trouble getting your men to try new recipes or is it that they are picky? My fiance said I could experiment on him anytime because he eats everything. I feel awful that you guys have picky ADULT eaters in your home. I would make the recipe and invite your girlfriends over to eat it with you!

Mine is VERY picky! Drives me insane. It cuts my variety that I would cook in half!

 

[chefann]

It does work really well for the garlic that way.I use the UM for the carrots, and use the garlic press for the garlic. That way, nobody has to peel garlic, and it shows another tool.
And for those concerned about biting into a piece of garlic, it cooks long enough that its not really strong, and practically dissolves anyway.

 

[dannyzmom]

Another tip - did you know the stores sell garlic flavored chicken broth? It is just another tip in case you wanted to try it for your "garlic lover" friends and family.

I will be demonstrating this recipe Tuesday night for the first time at a show but have done it 5 times at home. This is what I plan on saying about this recipe in addition to the $2 per serving: "It is better than any pasta entree at Olive Garden without waiting an hour to get seated, trying to deal with a not so attentive waiter or having to waste your gas getting there and back home."[/B]

Ooooh - I like that!!

 

[dannyzmom]

Wow! You guys have that much trouble getting your men to try new recipes or is it that they are picky? My fiance said I could experiment on him anytime because he eats everything. I feel awful that you guys have picky ADULT eaters in your home. I would make the recipe and invite your girlfriends over to eat it with you!

It's not that my husband is a picky eater - he's not. He is a gourmet. A food snob. He loves to cook...makes everything from scratch...wouldn't DREAM of using a can of Cream of Mushroom soup in a recipe, or use frozen hash browns, etc. He makes absolutely everything from scratch and finds a lot of the PC recipes to be an insult to his taste buds - LOL

 

[Bren706]

I don't have a formal outline typed up, but I have had real success at shows with it.

One thing I do is NOT use the stockpot. In part because I don't have the Executive one, just Professional. But also because there are other pans in the line that are more versatile. I've done it successfully at home and shows in the 12" SS skillet.

OMG! I am so glad you mentioned this! I do not have the stockpot, but I do have the 12" Executive skillet. I am going to start offering this at my shows now! Thanks Ann!

 

[dannyzmom]

Should I use the SS Skillet or the Exec? Does it matter?

 

[Chefstover2]

I bought a little single burner and I have an extention cord and I do my demos that way and they are working wonderfully!

I have a single burner but it's just not very strong and seems to take forever to heat my pan...do you find it takes longer than on a stovetop? Maybe my unit is just a dud!

 

[Chef Kearns]

I think you may have a dud Kristen. I have a little burner from Wal-Mart, too and have never had a problem with it.

 

[dannyzmom]

I have a single burner but it's just not very strong and seems to take forever to heat my pan...do you find it takes longer than on a stovetop? Maybe my unit is just a dud!

My single burner thing stinks, too.
DH has an induction burner that I think I may borrow - I know the induction works with our SS.

 

[Kitchen Diva]

LOL - I guess I'm lucky too. DH has never once complained, or demanded, or not eaten a meal. His way of letting me know that he didn't care for what I've made is to just say "You don't have to make that again just for me."

My DH is a food snob, too- too many bad memories as a child eating spaghetti sauce made with ketchup (his mom was German, his dad was full blooded Italian) After his Dad died, his mother was broke, had 7 kids and sauce was made with ketchup... DH doesn't like quite a bit, but when my sister moved in with us I think it took about 2-2.5 months and he doesn't complain about what I put in front of him.

He knows to eat it, or he'll have to snack on crap for the rest of the night because that's what I'm making. I always try to please him by making things he likes, but I try something new at least twice a week- and he's just gonna have to deal with it. I'm an artists darn-it not a short order cook! I create culinary "masterpieces" and he's gonna just have to get used to it!!!

Carolyn, I'll be trying the one pot creamy pasta this week, too! I'll let you know how it goes!

 

[chefann]

Should I use the SS Skillet or the Exec? Does it matter?

Shouldn't matter.

 

[Ginger428]

Carolyn, at home I would use the Garlic Press for the garlic, but at a party I would so do it with the Ulitmate Mandolin. It is a higher dollar product and the guests are really impressed to see the UM thinly slice the garlic. JMHO!

Great Tip....so I would put all 4 cloves in the Mandolin at the same time?

 

[Chef Kearns]

Yes, Ginger. I haven't tried just shoving them in the holder. I slide them onto a prong, but do slice them all at the same time. I use the thin setting on the thick/thin blade (UM)

 

[Ginger428]

Yes, Ginger. I haven't tried just shoving them in the holder. I slide them onto a prong, but do slice them all at the same time. I use the thin setting on the thick/thin blade (UM)

OK...Great, thats what I meant to say! Thanks!!

 

[MissChef]

I have a single burner but it's just not very strong and seems to take forever to heat my pan...do you find it takes longer than on a stovetop? Maybe my unit is just a dud!

You have a dud then!! I bought mine at Walgreens for $9.00 and let me tell you what, it jams!!! If I'm not careful it smokes my tomato oil!!! I don't think it's as fast as a stove but that's okay, I'm learning to improvise!! When I do a double batch then I just do the garlic before people come and add the broth and start the boiling process and by the time I'm ready to start the demo, it's boiling!! (And last week when I did this, everyone was coming in and saying how amazing it smelled in her home!!! So I might just do it from now on - even with single batches!!!) I just leave 1-2 garlic cloves out to demo, I'm now going to use my UM for it! THANKS FOR THE TIP! ~ Chef Kearns and Becky! I'm going to try the garlic in the UM today at home first and see what I think!
This is a fab tip for adding the UM in to this demo!

Anyway, I won't cook at a stove with my back to people because my back side is NOT my attractive
side!! :yuck: :grumpy: LOL!!!!
Plus, I feel I keep the attention better when I'm face to face with people!!! People are so loving this demo and the burner is such a great investment!!! Go get a new one!!!

 

[legacypc46]

Carolyn, thanks again for sharing your show prep outline. Just copied it out to use for tonight's shows. Have a lot going on personally (nothing bad) and need the extra help organizing my thoughts! Thank you thank you.

 

[wadesgirl]

I did this as a demo at my show on Saturday. It is a really quick easy demo! Nobody really wanted to help me so I did most of it myself. The host forgot the garlic so we just started with the noodles.

I don't know if I would use the garlic press for the garlic though. It makes a different consitancy with the garlic which is the reason why this recipe calls for slicing the garlic.

 

[Loreen]

Try it in the Stir Fry SkilletI did this recipe in the Stir-Fry Skillet and it came out perfert and had plenty of room for everything (even with a little extra veggies). The recipe calls for the 8qt stockpot that only comes in the 7 piece set and I wanted to demo it in something was available as an open stock piece. the 12qt stockpot works well too but is a bit large to bring to parties. I liked being able to show the versatility of the Stir Fry Skillet as well.

 

[dannyzmom]

OK - I did this recipe for dinner last night and here's what I found:

I did it on the regular stove. I really wanted to try it on my portable burner but didn't have the energy to dig it out.

I sliced the garlic on the UM...and WOW!! That's a GREAT new technique I plan to show a lot!

Crinkle cutting the carrots on the UM...a bust. I found out (after owning my UM for how long??????) that my Crinkle Cutting blade is warped and was near impossible to slide into the UM. I'd never used it before. Once I got it in, it didn't work properly and jammed a lot. So I need to call HO for a new CC blade) It took me about 15 minutes to wriggle it out of my UM, too - argh.

I did the recipe in the 12" non-stick...it was phenomenal.

While spending 9mins waiting for the broth to boil, I put some chicken breasts in the DCB...used the FC to chop those up and added them to the recipe.

The best part??? My kids ate it!!!!!

 

[lacychef]

It's definately a family-pleaser....my kids like it too:thumbup: Did you & your dh like it?
Did you do the whole thing in your 12" skillet?

 

[MissChef]

I did this as a demo at my show on Saturday. It is a really quick easy demo! Nobody really wanted to help me so I did most of it myself. The host forgot the garlic so we just started with the noodles.

I don't know if I would use the garlic press for the garlic though. It makes a different consitancy with the garlic which is the reason why this recipe calls for slicing the garlic.

Yikes!!! That makes the whole recipe in my opinion!! This is why I keep things like garlic in my kit at all times. One head will last in my kit in a sandwich bag, without growing thins for a couple weeks. Then I never have to deal with that! I usually keep a potato in there too, then I can always demo my UM!
I shop for the food for my host for this exact reason! Because I got so dang tired of not having what I need!!!:grumpy: I'm a control freak though and I guess this is just one way of staying in control!! But for me, I need this business to be smooth, and having what I need keeps it that way!
I wouldn't use the garlic press either, because it is a completely different flavor! Cooking it in slices makes it a real mild but yet great flavor.... plus its good getting slices of garlic while eating it!!
JMHO!
It's a great recipe though! Did you like it? Even though there was no garlic?

 

[wadesgirl]

I didn't try it so I don't know how it tasted. The host tried to give me some kind of dried garlic flakes but I didn't want to use those and totally ruin it!

 

[MissChef]

I didn't try it so I don't know how it tasted. The host tried to give me some kind of dried garlic flakes but I didn't want to use those and totally ruin it!

maybe if something like that happens again, you could take some of the flakes and soften them in water, then drain and saute in the oil.... just an idea.... better than no garlic at all! Again... JMHO! But I put garlic in everything!

 

[wadesgirl]

Oh yes, we are big garlic fans!