Korean Mayak Eggs

Korean Mayak Eggs

Delicious Marinated Eggs, Perfect For Over Rice, In Ramen Or As A Side Dish For Your Asian Dishes!

Difficulty: Easy

Prep Time: 12 hours+

Cooking Time: 8 minutes

Ingredients

6 eggs, 8 minute egg

3/4 cup soy sauce

1 cup Dashi stock ( 1 cup water + 1tsp Dashi granules)

3/4 cup Mirin

2 tbsp rice wine vinegar

1 Tbsp Momofuku Chili Crunch

2 tsp fish sauce

1 tsp sesame oil

2 cloves garlic, minced

2 Tbsp sugar

1/4 tsp sesame seeds

1/3 of a jalapeño, seeds removed, sliced thin

1/4 cup green onion, sliced

Cooking Tools

Medium pot

Medium bowl (ice water)

Medium mixing bowl

Non-reactive container with lid

Additional 

cooked rice

Ramen 

Directions

In a pot of boiling water, add eggs and reduce to a simmer, cook for 8 minutes. Remove eggs from cooking water into a ice bath, allow to cool for 5 minutes before peeling. Whisk rest of the ingredients in a mixing bowl and add peeled eggs. Place eggs and the liquid marinade in a non-reactive container with lid and place in refrigerator for at least 12 hours + turn eggs on occasion  to marinade each side equally. The eggs should be consumed within 3-4 days. Place sliced egg on cooked hot rice and drizzle with the marinade.

Yields: 6 eggs

Cioppino

Cioppino

This San Francisco Hearty Seafood Stew Is A Family Favorite!

Difficulty: Moderate

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

1/2 cup extra virgin olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped bell pepper (1 large bell pepper)

5 cloves garlic, minced

1 (28-ounce) can tomatoes, stewed tomatoes

1 1/2 cups white wine

3 cups tomato marinara sauce 

3 cups fish stock or shellfish stock

1/4 tsp fresh thyme leaves

1/4 tsp dried oregano

1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces + tentacles 

1/2 lb. fresh sea bass/Halibut filet, sliced into 1/2-inch slices

1/2 lb. scallops, whole

1/2 lb. prawns or medium shrimp, cleaned

8 oz. jumbo lump crab meat

1 tbsp tomato paste

1 tbsp finely chopped fresh parsley leaves

2 tbsp green onions, diced

splash of brandy

grilled crusty Ciabatta bread

salt

pepper

Cooking Tools

Large pot/ Dutch oven 

 

Directions

In a pot/ Dutch oven on medium heat, add; olive oil, onions, green pepper and garlic. Saute the vegetables for a few minutes. Add in tomatoes, marinara sauce, stock, wine, thyme, oregano, green onions and cook for 15-20 minutes to concentrate the flavors.  Reduce temperature to low and add in the seafood according to the length of cooking required. Fish first, cook for 1 minute then add scallops to cook for an additional 2 minutes, then add shrimp, squid and jumbo lump crab, brandy and tomato paste for the last two minutes of cooking. Season to taste with salt & pepper. Garnish with parsley, serve with grilled bread.

Cook's Notes: Add any selections of seafood as you wish and whats available to you! 

Serves 4

Bacon & Avocado Grilled Cheese

Bacon & Avocado Grilled Cheese

The Cilantro Garlic & Avocado Crema Takes It Over The Top!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 1 hour

Ingredients

8 slices Sourdough bread

3 avocados, sliced

16 slices, thick cut bacon, cooked

2-3 cups shredded Fontina & Gouda

8 tbsp Cilantro Garlic & Avocado Crema (recipe below)

1/2 cup mayonnaise

Cooking Tools

Sheet pan

Grill pan

Pastry brush 

Direction

Preheat oven to 350 Degrees F. Place bacon flat on sheet pan and bake in oven for 30 minutes or until brown and crispy. Remove bacon from oven and place bacon on paper towels to absorb excess oil. Spread inside of each slice of bread with the spread evenly and generously. Add shredded cheese on one side top with avocado slices, then bacon and top with more shredded cheese and the other half of the bread. Preheat grill pan on medium heat and place sandwich on grill pan. Lower the heat and flip when you see grill marks, once flipped, spread a light coat of mayonnaise with a pastry brush. Flip the sandwich and do the same with the other side. Flip back and forth to melt the cheese.

Serves 4

Cilantro Garlic & Avocado Crema

Ingredients

2 bunches of cilantro leaves, remove long stems

5-6 cloves garlic, pressed

2 limes, juice & zest

1 bunch of chives

1 bunch green onions, chopped

1 tbsp agave syrup

1/2 cup mayonnaise

2 tbsp sour cream

1/4 cup avocado oil

1 avocado, sliced

salt

pepper

Cooking Tools

Food processor 

Directions

Place everything in a food processor and pulse until completely blended smooth, adjust seasoning to suit taste. 

Egg Salad Cups

Egg Salad Cups

How Cute Are These To Serve Up!

Difficulty: Easy

Prep Time: 25 minutes

Cooking Time: 20 minutes

Ingredients

4 sliced bread

5 eggs, hard boiled

2 tbsp mayonnaise

1 tsp grain mustard

2 tbsp minced celery

2 tbsp minced onion

1 tsp Mirin

pinch of celery seed

pinch of Harrissa

butter

olive oil for drizzle

minced parsley for garnish

salt

pepper

Cooking Tools

Small pot

Small mixing bowl

Muffin pan

 

Directions

Preheat oven to 350 degrees F. Butter one side of bread and place bread in muffin pan shaped like a cup. Bake in oven for 15 minutes, remove and cool bread cups. Cook eggs, chill and peel. Chop or slice boiled eggs, can leave some slices for garnish on top. Place chopped eggs in mixing bowl and add; mayonnaise, mustard, celery, onion, mirin, celery seed, Harrissa, salt & pepper.  Blend well and place egg salad into bread cups.  garish with egg slices, minced parsley, fresh pepper, Harrissa,then just a small drizzle of olive oil.

Serves 4

 

Cajun Shrimp Pasta

Cajun Shrimp Pasta
Just a Kick To Your Sauce!
Difficulty: Easy
Prep Time: 30  minutes
Cooking Time: 30 minutes

Ingredients
1 1/2 pounds of raw shrimp (medium) deveined/ tail on
1 box dried Spaghetti noodles
1 green pepper, large dice
1 red onion, large slice
3 garlic cloves, minced
1/2 cup olive oil + drizzle
20 oz. Barilla Vero Gusto Marinara
2 tsp Better Than Bouillon Lobster base
3/4 cup reserved cooked pasta water
1 can stewed tomatoes
1 tbsp sugar
1 tsp dried oregano
1 tsp Cajun seasoning (without salt)
1/2 tsp dried red pepper flakes
1/2 cup white wine
1/2 cup cooked Andouille sausage minced (optional)
minced chives for garnish
salt
pepper

Cooking Tools

Large stock pot

Large deep frying pan

This Pasta Did Not Have The Sausage In It. It Does Taste Better With The Sausage!

Directions
Cook pasta in boiling salted water according to box directions (reserve 3/4 cup water water). In a large frying pan on medium heat, add; olive, green pepper, onions and garlic and saute until slightly tender. Pour in Marinara sauce, stewed tomatoes, lobster base, sugar, dried oregano, Cajun seasoning, pepper flakes, wine, sausage. simmer for 20 minutes before adding shrimp. Cook shrimp for 2 minutes in sauce before tossing in drained cooked pasta. Toss the pasta in the sauce and continue to cook for a minute to full saturate the pasta with the sauce.  Salt and pepper to taste. Add pasta water if the sauce is too thick. Plate pasta and garnish with drizzle of olive oil and minced chives.
Serves 4

Red Wine Beef Stew

Red Wine Beef Stew
Comfort Food In The Time Of Covid!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 8+ hours

Ingredients

2-3 lbs. stewing beef, large chunks

4-5 carrots, peeled, chunks

12 baby yellow potatoes, skin on

2 celery stalks, medium slices

2 medium onions large chunks

5 garlic cloves, sliced thin

1/2 cup frozen peas

2 cups red wine

3 cups beef bone broth

1 tsp Herb De Provence

2 tbsp cornstarch

1/2 cup cold water or broth

2 tbsp vegetable oil

salt

pepper

Cooking Tools

Large frying pan

Slow cooker

Directions
Heat oil in frying pan on medium high heat.  Salt and pepper beef chunks and brown meat on all sides.  Don't cook the beef all at once, cook in batches. Remove meat and place in slow cooker.  Add wine to the fry pan that you browned the beef in. Deglaze the pan with the wine and then pour wine into the slow cooker over the beef.  Place all the vegetables, potatoes except the peas into the slow cooker, then add seasonings and beef bone broth. Set slow cooker on high for 8 hours. In the last hour of cooking, make a slurry with the cornstarch and water and pour into the stew and blend well, add in the frozen peas.  Serve with cooked rice or buttered noodles.
Serves 4

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara
Rich & Creamy, Minus The Cream!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 20 minutes

Ingredients
1 box spaghetti noodles or fresh
1 cup of sauteed diced pancetta or bacon
1 cup frozen peas, thawed
2 cloves garlic, fine mince
1 1/2 cups reserved pasta water
1/2 cup olive oil
1 cup grated Parmesan cheese
4 egg yolks
salt
pepper

Cooking Tools

Large pot

Medium frying pan 

Directions
Saute the diced Pancetta or bacon in a frying pan until slightly crispy and cooked through. Boil pasta in salted water according to box directions.  Reserve 1 1/2 cups of pasta water.  Drain pasta and add back to the pot and place back on burner on low heat. Add; pasta water, olive oil, garlic, egg yolks and stir and toss the pasta with tongs, so the eggs don't curdle. continue tossing pasta and add peas and cooked Pancetta or bacon. Salt and pepper to taste.  Remove from heat and allow to cool slightly.  Toss in 1/2 cup of Parmesan cheese. (Cook's Note) If you add the Parmesan cheese to extremely hot pasta, the cheese will melt and get clumpy. Plate pasta and garnish with some Parmesan cheese on top.

Orecchiette Pasta With Sweet Potato & Swiss Chard

Orecchiette Pasta With Sweet Potato & Swiss Chard
Drizzle Of Fragrant Parsley Oil!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 25 minutes

Ingredients
1 box Orecchiette pasta
1 sweet potato, peeled & cubed
1 bunch Swiss Chard, chopped, no thick stems
1/4 cup roasted pumpkin seeds
1/2 cup olive oil
1/2 stick butter
pinch of red pepper flakes
2 clove garlic, pressed paste
Parmesan Cheese shavings
salt
pepper

Cooking Tools

Large stock pot

Nonstick skillet/frying pan

Directions
Cook pasta in boiling salted water according to box directions, drain & set aside.  Cook cubed sweet potatoes with some olive oil, salt & pepper until tender but not mushy.Do the same with the Swiss Chard & garlic and set aside in a warm location until pasta is done. Once pasta is drained, place in frying pan with olive oil, butter, red pepper flakes, salt & pepper, Toss in cooked sweet potato and Swiss Chard, toss lightly. Place pasta on serving plate and sprinkle with some pumpkin seeds, Parmesan cheese shavings an drizzle with Parsley oil (recipe below) and Balsamic vinegar.
Serves 4

Parsley Oil

Ingredients

1 tbsp minced parsley

1/4 cup olive oil

1/2 grilled lemon juice (optional)

pinch salt

pinch of sugar

1 tbsp white wine vinegar

Balsamic vinegar 

Cooking Tools

Mixing Bowl 

Directions

Whisk all ingredients except Balsamic in a mixing bowl, let set for and hour in room temperature, drizzle on pasta and dollop with some Balsamic vinegar. 

Shrimp Fettuccine In A Chipotle Cream Sauce

Shrimp Fettuccine In A Chipotle Cream Sauce
Fantastic Flavor With A Little Heat!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients
1 box dry Fettuccine pasta
1 lb. medium shrimp, deveined, tail on
1 1/2 cups heavy cream
1 (7oz.)can Chipotle in Adobo sauce
1 green pepper, sliced thin
1 onion, sliced thin
2 cloves garlic, minced
3 tbsp butter
2 tbsp olive oil
1/4 cup Parmesan cheese
1/8 tsp ground nutmeg
salt
pepper

Cooking Tools

Large pot

1 large skillet

1 medium skillet 

Directions
Boil pasta in boiling salted water according to directions. In a medium skillet, add; olive oil on medium heat and saute green peppers, garlic and onions. In a large pan, add butter, cream and cook to thicken on low heat. As the sauce thickens, add in nutmeg, chipotle, shrimp and the cooked vegetables. Simmer to cook shrimp ( 3 minutes) then toss in cooked & drained pasta. Season with salt and pepper to taste.  Toss in Parmesan cheese at the end of cooking. Garnish with minced parsley.
Serves 4

Halibut Pomodoro

Halibut Pomodoro
The Bright Tomato Sauce Is A Great Accompaniment For Fish!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

Served On Top Of Fettuccine Alfredo!

Ingredients

4 Halibut filet

1/2 cup flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 stick butter

2-3 tbsp olive oil

minced chives for garnish

salt

pepper

Cooking Tools

2 nonstick skillet/ pan

Food processor

Directions
Season Halibut with garlic powder, onion powder, salt & pepper on both sides then coat all side with a light dusting of flour.  Heat olive oil and butter in pan on medium heat. Add in fish and cook for 3-4 minutes then flip and cook additional few minutes.  Serve with the Pomodoro sauce (recipe below) on top and garnish with minced chives.  Can be served on top of Fettuccine Alfredo, Polenta or Potatoes.
Serves 4

Pomodoro Sauce

Ingredients

2 (15)oz. cans San Marzano tomatoes

3 cloves garlic, minced

3 tbsp olive oil

1/2 tsp sugar

salt

Directions
Puree tomatoes in food processor.  I like to leave small bits and pieces for texture.
Heat olive oil in a pan on medium low.  Add in minced garlic and cook for a few minutes. Pour in pureed tomatoes, sugar and pinch of salt.  Cook for 10-15 minutes until sauce thickens.

 

 

Pappardelle With Truffle Cream

Pappardelle With Truffle Cream
A Beautiful Aromatic Cream Sauce!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients
4 servings Pappadelle pasta, fresh or dried
2 Truffle mushrooms, grated & sliced thin
2 garlic cloves, grated
1 cup half & half
1 cup cream
1/2 stick butter
2 tbsp olive oil
Truffle oil for drizzle
minced parsley for garnish
salt
pepper

Cooking Tools

Large stock pot

Large nonstick skillet

Directions
In a skillet, melt butter and olive oil in skillet and saute grated garlic until translucent.  Pour in half & half and cream, salt & pepper. Cook cream on simmer to reduce and thicken.  Cook pasta according to directions & drain. Once the sauce has thickened, stir in grated Truffle and toss in the pasta to coat well. Place in serving bowls and drizzle with Truffle oil, top with sliced Truffle and garnish with minced parsley.
Serves 4

 

Grilled Snapper Verde

Grilled Snapper Verde
No Mess, No Fuss, Just Fantastic Fish!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes

Ingredients
4 Snapper filets
4 cups assorted tomatoes, halved
2 bags frozen spinach
2 shallots, sliced thin
2 garlic cloves, minced
1 cup green onions, sliced
3/4 stick butter
juice of half a lemon
1/4 cup olive oil + drizzle
1 tsp onion powder
1 tsp  garlic powder
salt
pepper

Cooking Tools

Foil 

Medium skillet 

Directions
Preheat outdoor grill to medium high heat. On medium heat, add, olive oil to coat pan.  Saute frozen spinach, add onion powder, garlic powder, salt& pepper. Cook until all liquid evaporates and set aside to cool. Make Salsa Verde and set aside. Make foil boats to hold your ingredients. Melt, butter, oil and lemon juice in microwave. Layer of bottom of boat with the sauteed spinach.  Top spinach with the Snapper filet and add tomatoes, shallots, garlic, green onions around the fish. Pour evenly on each filet the butter mixture.  Salt and pepper fish and add lemon slices. Place boats on grill and close lid and cook for 20-25 minutes (depending on thickness of fish). Top fish with some Salsa Verde and cook for additional few minutes to heat through.
Serves 4 

Salsa Verde
Ingredients
1 cup parsley leaves
1 cup cilantro leaves
1/2 cup olive oil
2 cloves garlic, minced
1 tbsp fresh lemon or lime juice
2 tbsp capers
1 shallot, diced
2 tbsp green onion, chopped
1 tsp dijon mustard
1-2 anchovie fillet
red pepper flakes (optional)
pinch of pepper


Cooking Tools
Food processor

Directions
Place all ingredients in the food processor and pulse until finely minced and blended, you can adjust the olive oil for a loose or thick consistency.  Serve on grilled steaks, chicken or fish.
Cook's note:  No need for salt, you get enough salt from the anchovies and capers.
Yields 1 cup

Chicken Enchilada Casserole

Chicken Enchilada Casserole 
Perfect Layers Of Delicious Ingredients
Difficulty: Moderate
Prep Time: 50 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients
18 yellow corn tortillas
3 cups shredded cooked chicken
1 green pepper, sliced thin
1 red pepper, sliced thin
2 ripe plantains, sliced thin, elongated
1 small can green chilies, sliced
1 sweet onion, sliced thin
3 cloves garlic, minced
2 cups Mexican blend cheese, divided
3 tbsp butter
3 cup milk
2 tbsp flour
olive oil
1/4 tsp chili powder
green onions, sliced
sour cream
salt
pepper

Cooking Tools

Elongated/ Rectangle casserole pan

Food processor

2 Large skillet

Foil 

Directions
Preheat oven 325 Degrees F.  Fry paintains in some olive oil and brown on both side until tender, set aside.  Saute the peppers, chilies, onions and garlic in some olive oil, salt & pepper to taste; set aside. Make the cream sauce by melting 2-3 tbsp of butter in a skillet and whisk in flour and cook for a few minutes. Pour in milk and allow the sauce to thinken before adding 1 cup of cheese and chili powder. Whisk until creamy and melted.
To make the casserole: line a thin layer of sauce in the bottom of casserole pan. Layer 6 corn tortillas on top of cream sauce. Add a layer of fried plantains and some Verde sauce in dollops. Layer, tortilla, sauce, chicken, sauteed peppers, Verde sauce and repeat. Cover the top layer with the cream sauce and a cup of shredded cheese. Tent foil over the casserole and bake in the oven for 45 minutes, then remove foil and broil for a few minutes until golden. Let cool slightly before serving.  Garnish with sliced green onions and sour cream.

Salsa Verde
Ingredients
1 cup parsley leaves
1 cup cilantro leaves
1/2 cup olive oil
2 cloves garlic, minced
1 tbsp fresh lemon or lime juice
2 tbsp capers
1 shallot, diced
2 tbsp green onion, chopped
1 tsp dijon mustard
1-2 anchovie fillet
red pepper flakes (optional)
pinch of pepper

Cooking Tools

Food processor

Directions
Place all ingredients in the food processor and pulse until finely minced and blended, you can adjust the olive oil for a loose or thick consistency.  Serve on grilled steaks, chicken or fish.
Cook's note:  No need for salt, you get enough salt from the anchovies and capers.
Yields 1 cup

Crab Corn Bisque

Crab Corn Bisque

Creamy Delicious Bowl Of Goodness!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 20-25 minutes

Ingredients
2 cups lump crab meat
1/2 lb. shrimp, deveined, chopped
2 fresh corn on the cob, kernels removed
4 cups lobster/ seafood stock
1/2 cup white wine
2 cups half & half
1 cup onions, diced
2 cloves garlic, minced
1/2 tsp Old Bay Seasoning
4 tbsp butter, divided
1 heaping tbsp flour
minced parsley for garnish
salt
pepper 

Cooking Tools

Large stock pot

Blender 

Directions
Heat 2 tbsp butter on medium heat and saute onions, garlic and half of the corn kernels.  Pour in the lobster/seafood stock and half & half & seasonings. Simmer to cook onions until tender. Pour liquid mixture into a blender in batches and puree until smooth.  In the same pot, melt the rest of the butter and whisk in flour until smooth. Add back in the blended stock and allow the bisque to thicken slightly.  Add in the rest of the corn, shrimp and crab and simmer for 8 minutes or until shrimp is cooked. Adjust seasoning to suit taste. Garnish bowl of soup with minced parsley.
Serves 4

Ranch Turkey Loaf

Ranch Turkey Loaf

Moist and Flavorful!
Difficulty: Easy
Prep Time: 35 minutes
Cooking Time: 1 hour 10 minutes

Ingredients
2 lbs ground Turkey/7% fat
1 cup onions, diced
3/4 cup roasted red pepper, diced
2 garlic cloves, minced
1/2 cup green pepper, diced
1/2 cup Ranch dressing
1/4 cup ketchup
3/4 cup Panko bread crumbs
1/4 cup olive oil
1/2 tsp onion powder
1 egg
salt
pepper

Ranch Sauce
Ingredients
1/2 cup Ranch dressing
1/2 cup heavy cream
1 tsp butter
2 tbsp cream cheese
salt
pepper 

Cooking Tool

Bread loaf

Large mixing bowl

Small saucepan

Directions
Preheat oven to 350 degrees F.  In a large mixing bowl, place all the ingredients for the meatloaf and mix very well.  Place meat mixture in a loaf pan and shape.  Bake in oven for 1 hour- 1 hour and 15 minutes.  In a small saucepan, heat all the ingredients for the Ranch Sauce until a simmer and bubbly.  Remove Turkey Meatloaf and cool slightly before removing from the loaf pan onto serving platter. Pour hot Ranch sauce on top before serving.
Serves 4-6
 

Adjaruli Khachapuri

Adjaruli Khachapuri

Georgian Cheese Bread
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 40-45 minutes

Ingredients
pizza dough (store bought)
1 1/4 cup Ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup crumbled Feta cheese
2 tbsp butter, small dice
olive oil
salt
pepper
1 egg

Cooking Tools

Parchment lined sheet pan

Small mixing bowl

Directions
Preheat oven to 400 Degrees F.  Using your hand to push out dough to create a football shape with the perimeter about 1 inch higher than the bottom. In a mixing bowl, mix; Ricotta cheese, mozzarella cheese, Feta cheese, diced butter, salt and pepper.  Place cheese mixture into the hollow portion of the bread bowl evenly.  Drizzle olive oil on the bread perimeter.  Bake in oven for about 40 minutes or until bread is cooked and cheese is hot and bubbly.  Remove from oven and crack a egg on top and mix in the hot cheese until mixed in. To serve, gently pull apart bread and dip into the cheese mixture.
Serves 6 

 

Creamy Butternut Squash Penne

Creamy Butternut Squash Penne
Beautiful Autumnal Recipe!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 40 minutes

Ingredients
1 box Penne pasta
2 bags frozen diced butternut squash
3/4 cup onions, minced
1 garlic clove, minced
1 cup milk
1/2 cup heavy cream
1/2 stick butter
2 tbsp olive oil
fresh grated cinnamon
fresh grated nutmeg
1 cup grated Parmesan cheese + garnish
minced parsley for garnish
salt
pepper

Cooking Tools
Large stock pot
Medium sauce pan
Immersion blender
Small grater

Directions
Boil and cook pasta according to directions, drain.  In a skillet on medium heat, melt butter and olive oil.  Saute onions and garlic in a medium saucepan until translucent.  Add in butternut squash and cook until it is mashable, about 10 minutes. Pour in milk, heavy cream, cinnamon, nutmeg.  Reduce heat and simmer until it starts to thicken.  Use a immersion blender and blend until pureed. Cook's note: If the sauce is thick, just add more cream to thin.  Once sauce is pureed, add in Parmesan cheese and whisk well, salt & pepper to taste.  Pour over drained hot pasta in individual bowls and top with grated Parmesan cheese and minced parsley.
Serves 4-6