Table Talk -
Customers coming through the doors of Foodland in Port aux Basques were treated to some fantastic smells, and tastes, on Tuesday.
Melissa Cormier, author of the popular Table Talk cooking column that appears each week in The Gulf News, was cooking and the scents of garlic, herbs and more drew people to her table.
The demonstration was part of the newspaper's celebration of National Newspaper Week. Mrs. Cormier showed shoppers how she puts together a main dish meal and an easy dessert.
On the menu were Basil and Garlic Pasta and Field Berry Dessert (see this week's Table Talk for the recipe).
Natalie Musseau, Gulf News editor/manager, and Charlene Blackmore, customer service representative, handed out copies of the main dish recipe and chatted with readers. Reporter Brodie Thomas snapped some photos to record the event - see a photo gallery at www.gulfnews.ca .
"It was a great opportunity to talk to our readers and get their views on their community newspaper," said Mrs. Musseau, "and what better time than during National Newspaper Week.
"Getting a chance to sample two Table Talk recipes wasn't bad either," she added. "Thank you to everyone who stopped by to sample and talk, and especially to Melissa for cooking up those wonderful dishes."
BASIL AND GARLIC PASTA
A quick dinner for those hectic nights of Christmas shopping and decorating. Ham, Rotini pasta and vegetables are tossed in a creamy herb and garlic sauce to make a rich, creamy and very yummy-for-the-tummy kinda meal.
Ingredients:
1 box rotini pasta uncooked
1 tbsp butter
1 tsp freeze-dried garlic
1 tsp freeze-dried onion
2 tsp freeze dried basil
1 red pepper, cubed
1 package fresh mushrooms, cleaned and sliced
1 large onion, diced
2 cups chopped ham
1 container Philadelphia light herb and garlic cheese spread
1 cup chicken broth
1/4 cup freshly grated Parmesan cheese
Method:
Cook pasta in large saucepan as directed on package. Drain, rinse under hot water and set aside. Meanwhile heat butter in large pan until melted. Add the garlic, onion, basil, red pepper, mushrooms and onion. SautÉ until vegetables are soft. Remove onto a plate. In the same pan add cream cheese spread, Broth and Parmesan cheese. Cook for about 5 minutes until cream cheese is melted and mixture is well blended. Use a wire whisk to smooth out the sauce. Don't forget to stir frequently. Add the ham, vegetables and the drained pasta. Stir to coat the sauce over the ingredients making sure everything is heated thoroughly.
Chefs tip: You can substitute the ham for chicken, scallops, shrimp or even crab. tabletalks@hotmail.com
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