The New Year calls for a look at one’s past and fresh applications of it in the future. Martha Stewart inspired my culinary career with her very first book of recipes and stories of her catering company. My best pals and I were starting a catering company at the time, and unabashedly borrowed from her tried and true dishes.
This week, with a house full of hungry family, easy make ahead nibbles are a must. I channeled my inner Martha and recreated one of those recipes. Simply cook tortellini pasta. Drain and place into a bowl with your favorite vinaigrette. Skewer the tortellini on small picks alternating with a baby tomato. Offer Parmesan dipping sauce on the side, and there you have it. You can make everything the day ahead and serve it at room temperature. See how easy?
As I write this, I just viewed an ad for Martha’s Marley Spoon home meal delivery program. Just when the likes of Blue Apron and Hello Fresh are working their way into our weekly meal planning, here comes the queen! I can’t wait to see what 2018 brings!!
Makes 3. 5 dozen
Parmesan Dipping Sauce
½ cup mayonnaise
½ cup sour cream
2 ounces Parmesan cheese, grated, about ½ cup
Juice from 1 large lemon, about 2 tablespoons
1 teaspoon chopped, fresh dill
½ teaspoon kosher salt
¼ teaspoon ground white pepper
1 ½ pounds fresh tortellini
1 pint grape tomatoes
½ cup vinaigrette
Whisk together the mayonnaise, sour cream, Parmesan cheese, lemon juice and dill. Season with salt and pepper. Cover and refrigerate. (Bring to room temperature before using.)
Bring a large pot of salted water to boil, and cook the tortellini until just tender. Drain the pasta into a bowl. Add the tomatoes and toss in the vinaigrette. Cool to room temperature. Cover and refrigerate. (Bring to room temperature before using.)
Skewer one tortellini on a small pick, alternating with a half of a tomato and another tortellini. Serve with dipping sauce.