tag:blogger.com,1999:blog-7173052990851751381.post6662535905810744597..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Pasta Primavera - Do Hotel Chefs Know that "Primavera" Means Spring?Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7173052990851751381.post-30391676513592661802017-03-20T11:46:32.414-04:002017-03-20T11:46:32.414-04:00This looks and sounds absolutely wonderful. I have...This looks and sounds absolutely wonderful. I have loved every recipe of yours that I've made.<br /><br />Could this recipe be served successfully over zoodles for a lower carb meal? Would that necessitate any other additions or changes? <br /><br />Thank you.Carolhttps://www.blogger.com/profile/05382919036879850446noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55491640228149727682016-02-14T13:03:47.163-05:002016-02-14T13:03:47.163-05:00Hey Chef,
I'm a big fan of your blog. One sug...Hey Chef,<br /><br />I'm a big fan of your blog. One suggestion; it's great that you show contemporary methods for recipes (like a blender or shake bottle emanation), but why do Chefs like you and Alton Brown feel the need to dismiss classic methods? Personally, I think both are valid. Knowing how to do it the classic way, can be handy if ever the only have a whisk and bowl handy.<br /><br />My suggestion would it be to acknowledge the classic method, but show the contemporary one.<br /><br />Thanks!! jarredAwesomehttps://www.blogger.com/profile/11083220051698198382noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-857040835219234962015-04-20T10:28:45.751-04:002015-04-20T10:28:45.751-04:00In the summer it would be called "pasta veran...In the summer it would be called "pasta verano" or "pasta de verano"<br /><br />The whole family loved it!SeriousBBQ.nlhttps://www.blogger.com/profile/15197368840249030334noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78537278960542087092015-02-14T06:49:57.442-05:002015-02-14T06:49:57.442-05:00It's another approach. I like a mixture of asp...It's another approach. I like a mixture of asparagus, red peppers, capers, chanterelles, sun dried tomatoes, artichoke hearts, white and green onions plus fresh basil. Of course garlic. A cheese sauce of heavy cream and milk with asiago, provolone picante, romano and monterrey jack cheeses. If too heavy cut back on the amount of cheese and use whole milk but I think you must have at least some half and half in it.Anonymoushttps://www.blogger.com/profile/08399480395233649396noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78305742535801480272014-03-29T14:58:27.068-04:002014-03-29T14:58:27.068-04:00Did you use extra virgin olive oil or vegetable oi...Did you use extra virgin olive oil or vegetable oil?<br /><br />ThanksAnonymoushttps://www.blogger.com/profile/05095455570663676419noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76061841677762017142013-06-23T21:52:22.068-04:002013-06-23T21:52:22.068-04:00Chef John! You're awesome! I think everyone ...Chef John! You're awesome! I think everyone else was also cooking basil-intensive dishes for dinner tonight, because I had to go to THREE grocery stores before I found one that had any basil left. It was completely worth the basil-hunting quest, though...this was great. I loved the subtle heat from the jalapeno. I wouldn't have thought to include that, but it really made it interesting. Sandyhttps://www.blogger.com/profile/01144855041047101653noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74640323264198224332013-04-16T11:14:23.505-04:002013-04-16T11:14:23.505-04:00It's easy to grow! ;) I'm not crazy about...It's easy to grow! ;) I'm not crazy about the flavor of dried, but you could try a little. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3490372733649437412013-04-16T00:15:44.229-04:002013-04-16T00:15:44.229-04:00Chef John;
As an expat living in China, fresh bas...Chef John;<br /><br />As an expat living in China, fresh basil is a bit difficult to get a hold of. I was wondering what would make a substitute for basil? If no other substitute could I jsut use ground basil that comes in a spice bottle?Patchin310https://www.blogger.com/profile/02498969318372022579noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70868306079852891252013-04-15T03:22:35.082-04:002013-04-15T03:22:35.082-04:00I needed to add a few pieces of diced carrots for ...I needed to add a few pieces of diced carrots for color.Splendidhttps://www.blogger.com/profile/14381372503999423656noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86107819906796766362012-11-17T15:48:17.140-05:002012-11-17T15:48:17.140-05:00Made it tonight. Fantastic in every way.Made it tonight. Fantastic in every way.JTHhttps://www.blogger.com/profile/15886014085920473828noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59795216176859511472012-05-03T15:33:52.802-04:002012-05-03T15:33:52.802-04:00My wife's veggie friends are coming over tonig...My wife's veggie friends are coming over tonight, so of course I looked to your site for ideas. This Spring Primavera is perfect! Can't wait to try it. Thanks again!<br /><br />Brooklyn, NYAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70176969516286200232012-04-10T11:43:05.675-04:002012-04-10T11:43:05.675-04:00taste them and decide! Any pepper will work, but y...taste them and decide! Any pepper will work, but you have to like how it tastes. :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91230043503222215212012-04-10T08:52:33.341-04:002012-04-10T08:52:33.341-04:00Hi Chef John,
The Mrs accidently picked up Pepero...Hi Chef John,<br /><br />The Mrs accidently picked up Peperoncini and not Jalapenos. Will they still work in the dish? I'm unsure as peperonici is sweet and jalapenos are hot? Are we better off just leaving them out?<br /><br />Any advice at all is welcome, thanks!Josh, Splithttps://www.blogger.com/profile/08734388970094957036noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60860967364479053902012-04-10T08:51:12.708-04:002012-04-10T08:51:12.708-04:00Hi Chef John,
First up, massive thanks for your ...Hi Chef John, <br /><br />First up, massive thanks for your blog. It truly is my favourite resource for recipes and food humor! <br /><br />Second, The girlfriend accidently picked up Peperoncini instead of Jalapenos. Would these work in the pasta or am I better off leaving them out?<br /><br />Thanks again!Josh, Splithttps://www.blogger.com/profile/08734388970094957036noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86975838844106514872012-04-07T04:42:34.955-04:002012-04-07T04:42:34.955-04:00I made this in Paris- staying near a great outdoor...I made this in Paris- staying near a great outdoor market and all of the vegetables were perfect... I should have used more peas and I also used cut up green beans.<br />It was good but I think there was too much liquid in mine- I was a bit imprecise with the measurements--- so it was a bit bland and heavy on all of the onions. However, the next day it was incredible.<br />The cooking instructions for the vegetables were great. They were so perfectly done- I would go heavy on the vegetables and light on the pasta.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81341084461565677152012-04-03T03:12:21.695-04:002012-04-03T03:12:21.695-04:00"trying to cook by following exact measuremen..."trying to cook by following exact measurements is how novice cooks stay novice"... Mr John, you're a genius. I'll try this recipe with wild asparagus, granpa's veggies and chicken broth from free-range chicken. What about some artichoke hearts as proposed by NiceGuyMike? Greetings from ItalyStefano Bartnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87396784275652571382012-02-02T13:14:20.929-05:002012-02-02T13:14:20.929-05:00This is really delish!!!!!! yum yum! Can't wai...This is really delish!!!!!! yum yum! Can't wait for my Hubby to try it! I already know he will love it! Thank you Chef John!Denisa JINDRAnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25683781570066496352011-05-30T18:16:59.912-04:002011-05-30T18:16:59.912-04:00Outrageous. I followed the recipe but substituted ...Outrageous. I followed the recipe but substituted the leeks for 1 large vidalia onion from my farmer's market.... The best pasta I have experimented with since Emeril's Cantaloupe & Pancetta sauce. A+Paul Dhttps://www.blogger.com/profile/05424344419210460615noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11501953000670936802011-05-22T21:58:44.923-04:002011-05-22T21:58:44.923-04:00Not sure what you men, as the ing are listed under...Not sure what you men, as the ing are listed under the video. Btw, trying to cook by following exact measurements is how novice cooks stay novice. Taste, feel and adjust without fear. If it doesn't work, you will try again, learning along the way. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23090067137018282452011-05-22T21:13:57.555-04:002011-05-22T21:13:57.555-04:00I noticed your basil sauce was thick, but unfortun...I noticed your basil sauce was thick, but unfortunately there's no measurements to help get the right consistency. "A splash of this and a little of that, with a bunch of this" can make for a nightmare dinner for cooking novices.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85585334847420546702009-05-02T02:07:00.000-04:002009-05-02T02:07:00.000-04:00Great Dish!!!!Great Dish!!!!Allenhttp://www.delhibudgethotel.com/noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74018444728766111772009-04-18T08:44:00.000-04:002009-04-18T08:44:00.000-04:00Great recipe.
love the accent on freshness and in ...Great recipe.<br />love the accent on freshness and in season vegetables.<br />The shmutz stuff was hillarious. I couldnt stop laughing by myself alone in the room.alex galanhttp://everythingssplendid.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44515009407083934522009-04-09T05:50:00.000-04:002009-04-09T05:50:00.000-04:00hi just wondering if I could substitute sugar snap...hi just wondering if I could substitute sugar snap peas with normal packet green peas?Unknownhttps://www.blogger.com/profile/10914986940682024397noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73672202663623411062009-04-06T15:28:00.000-04:002009-04-06T15:28:00.000-04:00I tried this last night and had some leftovers for...I tried this last night and had some leftovers for lunch. Surprisingly light with a very nice strong garlic flavor, but not so much smell (coworkers say they can only smell a little bit of garlic). Asparagus are the just wonderful in this dish. Perhaps some baby artichokes in the future.<BR/><BR/>Wife said it needs some ham. Although some ham might be really good, it would change the flavor profile enough make it a different dish.<BR/><BR/>It is even better the next day.Mikehttps://www.blogger.com/profile/04922308420963069274noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27177080407727743372009-04-04T02:59:00.000-04:002009-04-04T02:59:00.000-04:00Just wanted to say this was delicious. I made thi...Just wanted to say this was delicious. I made this for a date and it was a huge success!Chrishttps://www.blogger.com/profile/03015878456023678539noreply@blogger.com