Since February I've been doing monthly cooking demos at Fresina's Pasta Company in the Drusilla Shopping Center in Baton Rouge. Fresina's is a family-owned pasta company that makes their Italian specialties from scratch. You can go check out the great Italian market with more amazing food crammed between the walls that I can imagine. In the back, between where the pasta is made, Frank and Linda have a little Tuscan-style kitchens where chefs conduct cooking classes and guests get to learn, socialize, and eat!
To sign up for any classes that I'm teaching or that anybody else is teaching, just stop in Fresina's or give Linda a call at 225-926-1341.
I titled a recent class "Three Gluttonous Sins: Butter, Bacon, and Chocolate." Each course was also paired with an exceptional Italian wine from International Wine and Spirits. Here is the recipe and result from course one. The other two will follow in other posts.
Course 1: Fresina's Whole Wheat Elena Piccola Pasta, Mushroom-Oregano Brown Butter Sauce
1/2 Pound (two sticks) of Sweet Cream Butter, Divided
1 Yellow Onion, Finely Diced
8 Cloves Garlic, Minced
1/2 Cup of Fresh Oregano Leaves, Plus More for Garnish
1 Tbsp Veal Demi-Glace
1 Cup Chopped Mushrooms (Mini Portabellas)
Fresina's Whole Wheat Elena Piccola Pasta
Parmesan Reggiano Cheese
Kosher Salt and Freshly Ground Black Pepper
Boil slightly salted water over high heat to prepare for the pasta.
As water is heating, prepare the sauce. Over medium high heat in a sauce pan, melt 2 Tbsp of butter. Add the chopped onion and sauté until they start to become translucent. Add the garlic, oregano, demi-glace, and mushrooms and continue to sauté for a few minutes. Add the remainder of the butter and melt into the sauce, stirring all the flavors together. Reduce heat and allow the sauce to simmer, browning the butter slightly. Taste, and adjust seasoning with salt and pepper.
With water at a rolling boil, add the 8 ounce box of Fresina's Whole Wheat Elena Piccola Pasta. Stir until the water returns to a rolling boil. Cook for approximately 4-5 minutes, stirring occasionally, until the pasta reaches and al dente stage. Remove the pasta from the water and add it to the sauce pan with the sauce. Stir it all together and plate. Add freshly chopped oregano and grated Parmesan cheese. Bellissimo!
Most recent Bite and Booze blog posts
How to master the fish fillet
Step-by-step instructions for filleting fresh fish, which is a particularly useful culinary skill for those of us fortunate enough to live in southeast Louisiana.
Social media style
With our cover story featuring 25 must-follow Twitter accounts in Baton Rouge, and examining the growing social media site's impact on the local community, we wondered what Twitter might look like in the flesh—living, breathing, fashionable flesh. Prices are approximate, and price and availability are subject to change. (Styling: Erin Mehta)
Bad Guys, Good Eats! Pop-Up Dinner at Restaurant IPO
Chef and 225 contributor Jay D. Ducote and Chef Chris Wadsworth hosted the Bad Guys, Good Eats! dinner at Restaurant IPO Wednesday night. The dinner was themed around famous movie villains, pairing cocktails and ales with plates of food resembling famous baddies like The Joker, Lord Voldemort, Hannibal Lector, and many others. The highlights of the night were the three middle courses—a black bean soup laced with blood sausage to signify Lord Voldemort, a brace of coneys on black eyed peas resembling Sauron, and lamb medallions atop a fava bean puree to pay homage to the famous favorite of Hannibal Lector.
Elizabeth Arkley Hammett, a local nursing student and Fur Ball co-coordinator, and her husband Grey Hammett III, who works in commercial real estate, will take you through our summer guide. And they'll look good while doing it, too. Where noted, their clothes and accessories are available from local retailers.