Although we did not do any Passover or Easter festivities (other than my having Easter brunch with my mother), there was still a lot of cooking at Chez Schumer over the weekend.
I had a dinner on Saturday, and went a bit overboard with the preparations.
For the pasta, I used these cute little sombreroni – Mexican Hat pasta which was brought back from Italy by a friend. There weren’t enough of them for the full recipe, so I also cooked some large shell pasta. Sadly, I underestimated what I needed for the filling, so I had to cook a THIRD batch of pasta.
The seafood recipe was delicious, and I’d certainly make it again. However, it took far longer than 30 minutes to cook down the cream. It was more like 1 1/2 hours. But I think that’s only because I didn’t have the heat high enough – after an hour I cranked it up, and then things went much better. Also, since I had so many other things to do, I substituted 1 pound of cooked, peeled shrimp for the 2 pounds of raw shrimp in the shell. I just added the shrimp and crab to the sauteed vegetables after they were tender.
After 4 1/2 hours in the kitchen, this is what I was left with. This is what DIDN’T go in the dishwasher.
Fortunately, the Pontiff did the cleanup.