#cwctherestaurant

Here's a simple recipe for any darn day during quarantine -- and a great way to use up the random bits and pieces in your fridge right now. We had fun chatting with the team from Cooking with Caitlin & CWC the Restaurant, to bring you this creative, and DELICIOUS pasta the whole family will want more of! 

WHAT YOU’LL NEED: 

1 lb of Spaghetti 1 Cup of Frozen Peas 1 Cup Cream 1 Lemon Salt + Pepper

6 Slices Prosciutto 6 Leaves of Mint Ricotta Black Pepper

INSTRUCTIONS: 

1. In a blender combine the peas, cream, zest and juice of the lemon. Season with salt and pepper. 2. Fill a pot of water 3/4 full and bring to a boil. 3. Preheat the oven to 400 degrees. Place the prosciutto on a parchment-lined cookie sheet and place in the oven to cook until crispy and golden brown, about 10 minutes. Remove from the oven and let cool completely before adding to a food processor with the fresh mint. Pulse together to a coarse crumb. 4. When the water is boiling rapidly, then, cook the pasta to tender. Once the pasta is finished cooking, drain the water and toss with the pea cream sauce. Portion onto your plates, garnish with a generous spoonful of ricotta, a handful of the prosciutto crumbs, and black pepper.

Prep Time: 15 Minutes Cook Time: 20 Minutes Yields: 6 Portions

CHANGE IT UP!

Prep it just as Caitlin suggests, or tailor it to your tastes:

~ Substitute bacon for the prosciutto, or a creamy hunk of burrata for the ricotta.

~ Play with the herbs too, to keep it seasonal; use flavors you like.

~ Substitute roasted red peppers for the peas and basil for the mint.

~ Then, in the summer months ahead, try fresh corn in place of the peas, with fresh thyme instead the mint.  

You can find more delicious finds from our #Hometown #TopChef on their website, and be sure to support them all when we reopen! Wishing you a delicious quarantine, friends! 

Due to the overwhelming love for our past events, we’re back at it! AND RESCHEDULED DUE TO COVID-19 -- WE HOPE TO HOST IT 4/26!

We hope you can join us on Sunday, March 15th, for a fun event in partnership with The Barre Code Cincinnati  and CWC the Restaurant! Hurry, though, as there are only 20 tickets available; each ticket is $17 and includes a great workout with Michelle (Owner, TBC), breakfast & Bloody Mary’s from our very own Hometown Top Chef, Caitlin.  

Buy tickets here --> ** LINK ** <<-- and tell your friends! 

We often find ourselves in need of a delicious at-home snack in these times when we’re indoors! And while there are of course wonderful options available that are crowd-pleasers, sometimes homemade snacks feel in order. Enter: the following recipes for gourmet popcorn, courtesy of Caitlin Steininger, chef and co-owner of Cooking with Caitlin, an online food destination and restaurant based in Wyoming, Ohio. Here’s how to make the sweet and savory snacks at home.

Cooking with Caitlin’s Gourmet Popcorn

Yields approximately 2 cups

INGREDIENTS:

For the popcorn:

1/4 cup popcorn kernels

1 brown lunch bag

Tape

For the chocolate and peanut butter version:

2 tablespoons dark chocolate chips

2 tablespoons peanut butter chips

For the cinnamon and sugar version:

1/4 cup powdered sugar

1 tablespoon cinnamon

For the butter and herb version:

2 tablespoons salted butter

1 tablespoon fresh chopped herbs (like rosemary)

Freshly ground black pepper

Salt (optional)

Parmesan (optional)

INSTRUCTIONS:

For the chocolate and peanut butter popcorn, place the popcorn kernels in the brown paper bag. Fold the top portion of the bag over, and tape shut. Microwave the bag of kernels for one and a half minutes, then remove the popcorn from the microwave, open the bag, add the chips, close the bag again, and cook for another minute. When the popcorn is finished cooking, shake vigorously until the popcorn is coated with the chocolate and peanut butter.

For the cinnamon and sugar popcorn, place the popcorn kernels in the brown paper bag. Fold the top portion of the bag over, and tape shut. Microwave the bag of kernels for two to two and a half minutes, or until the popcorn is popped. After the popcorn is finished cooking, open the bag and add the powdered sugar and cinnamon. Close the bag again and shake until all of the popcorn is seasoned.

For the butter and herb popcorn, combine the butter and freshly chopped herbs in a small bowl. Cover and melt together in the microwave. Place the popcorn kernels in the brown paper bag. Fold the top portion of the bag over, and tape shut. Microwave the bag of kernels for two to two and a half minutes, or until the popcorn is popped. When the popcorn is finished, toss with the melted herb butter and season with black pepper. Add salt if needed, and freshly grated Parmesan for even more flavor.