Busy Nights Real Food
Tuesday, November 08, 2005
  A new cookbook and a great dinner
For those who don't know, I work retail. So when I have a bad day I don't really enjoy going shopping in a store. I spend enough time there. So I tend to buy cookbooks online. I am getting better at utilizing my cookbooks now, so when I heard about this book from America's Test Kitchen I knew it was my kind of book. It has just about everything in there. Tons of the basics, like chicken broth and lasagna. It also has a few shockers like Grilled Cheese Sandwiches (yes, they tested the best way to make these). I had a great time flipping through it and found tonight's dinner in its pages.
We had Creamy Shells with Peas and prosciutto. It has a sauce of ricotta, butter and Parmesan. I am sure it would be even better if I had used the whole milk ricotta, but I thought I could spare a bit of fat and go with the part skim. It was super easy to throw together and was one that I would make again.

Creamy Shells with Peas and Prosciutto

I am hosting our very first dinner club on Thursday so that will be the next time that I am cooking. I am really looking forward to it. It will be a group of my friends as well as some Cooking Light Bulletin Board members in our area. I am really excited. Our theme...All things dipable. So check back in to see what all we came up with.

That pasta looks really good. It's like a very upscale mac'n'cheese.
Good luck with your dinner club, I look forward to reading about it.
Looks really good! I love the people at Cook's Illustrated, and I had no idea they'd put this cookbook out! The only thing that would make their magazine better is color pictures...
Sara- Thanks. It was a really nice flavor and so easy to put together (especially when I have Funkbobito to do all my chopping for me :)).

Lisa- The book has tons of great color pictures. I think this will be my new favorite resource.
Have fun at your dipable dinner club!
The pasta looks yum. I'll have to look into that cookbook next time I am at the bookstore.
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