ELIZABETH ROHM'S BABY SHOWER

As soon we heard that Elisabeth Rohm, one of Tinseltown's tastiest young ladies, was expecting a baby, we jumped for joy! And the best news? Elisabeth is a fan of ours, too! When the invitation to her intimate baby shower arrived, we were flattered and excited, so we offered her the one thing we have to give ... Tastybaby food!

Angela Bocuzzi-Gaines, the talented chef (and mother of 2-year-old Maya) who catered the chic affair, cleverly worked a variety of Tastybaby flavors into the menu.
Read on for all the tasty details ...

Check out the exclusive feature in Life & Style Magazine!

 For Angela Boccuzzi-Gaines, "food" has always meant "family." Growing up in an Italian family
in which food was always the most important activity, she remembers cooking with her mom and siblings. Her mother, "an amazing chef," opened a restaurant where the kids were all expected to lend a hand. Cooking was always fun, and today Angela and most of her siblings are somehow involved in the food industry. Angela has been catering and personal chefing for five years.

"I get excited when I have a food challenge," she says. "I love learning about foods and experimenting, and I also love it when I can save time by using a great product like Tastybaby."
And so, when our mutual favorite "tasty" girl, Elisabeth Rohm's baby shower rolled around, we challenged Angela to incorporate Tastybaby purees in your menu for the chic luncheon.
"It was easy incorporating Tastybaby into the food! There is such a variety of flavors and the puree adds more taste and texture."

Aside from the wonderful Tastybaby's tastiness, Angela also found her project to be a great time-saver. "Since the Squash 'Em is already pureed, I didn’t need to peel, chop and then cook the it, which takes forever. My inspiration was to make great-tasting food using something that most people would never think of using - baby food!" That inspiration is what led to a dish that has already gained enormous popularity in Angela's own home: her "famous" Squash 'Em ravioli, which her 2-year-old daughter, Maya can't get enough of!

"I had some Squash 'Em left over, and since I hate throwing anything away, I mixed the puree with a little parmesan cheese and spices. I then used wonton wrappers instead of using pasta. It was so easy."

Now that Maya is 2 years old, Angela is passing the love of food she learned from her own mother on to the next generation. "I am very lucky that Maya will eat anything. It is always a challenge preparing three nutritious meals a day and healthy snacks, but at least I don’t have to "sneak" vegetables into her food. It's more about keeping her choices exciting within my schedule, so when I started using Tastybaby, it made preparing her food so much easier and faster."

Baby Shower Menu

Passed Hor D’oeuvres

Sonoma chicken salad in poppy seed tartlet
Crostini with mascrapone proscuitto topped with fig chutney
Pizza with wild mushroom and fontina
Mini Bango smoothies (Tastybaby Bango flavor)
Peach Bellini (Tastybaby Life's a Peach flavor)

Luncheon Menu

Baby greens with roasted pears, blue cheese and candied walnuts in pear vinaigrette
(Tastybaby Hip 2 B Pear flavor)


Butternut squash ravioli with a brown butter sage sauce
(Tastybaby Squash 'Em flavor - see recipe below)


Roasted Chicken breast with a white wine sundried tomato sauce served with corn polenta roasted baby zucchini and carrots
(Tastybaby Corn in the Usa flavor)

Mini sweetie cupcakes (Tastybaby Sweetie Pie flavor)
Fresh strawberries

Squash 'Em Ravioli with a Brown Butter Sage Sauce

Ingredients
• 8 -3.5 oz of squash em
• 1 teaspoon butter
• salt and ground black pepper to taste
• 1/4 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 cup Parmesan cheese
• 25 wonton wrappers
• 1 egg white, lightly beaten
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage leaves
• salt and freshly ground black pepper to taste

Directions:
1. Fill a deep pot with lightly salted water and bring to a boil.
2. To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash em mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
3. Drop a few ravioli at a time, into the boiling water, and cook for2 to 4 minutes, or until tender. Don’t over crowd. Remove, drain, and keep warm until sauce is prepared.
4. To make the sauce, melt the butter in a skillet over medium-LOW heat. DO NOT BURN THE BUTTER. Stir in the sage. Continue to cook and stir until the sage is crispy, but not browned. Add salt and pepper to taste. Place raviolis on serving plates and drizzle with sauce.Cheddar Polenta

1 1/2 cups water
2 cups organic milk
2 (3.5 oz) tasty baby “corn in the usa”
2 teaspoons minced garlic
1 bay leaf
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup polenta
4 tablespoons unsalted organic butter
1/2 cup grated organic cheddar cheese
2 tablespoons grated organic Parmesan

In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, garlic, bay leaf, thyme, tasty baby corn in the usa, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.
Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning, to taste, and serve hot. 

Baby Greens with Roasted pear and Blue cheese tossed with Hip 2 B Pear Vinaigrette

Ingredients

•  5 oz bag assorted organic baby green lettuce
•  4 organic whole fresh pears
•  3 ounces Maytag blue cheese
•  1/2 cup toasted walnuts halves

Directions:
Preheat oven to 350 degrees. Slice pears in half and core. Place skin side up on a roasted pan. Drizzle with organic extra virgin olive oil and salt and pepper. Cook for 30 minutes or until fork can pierce pear easily. Let pears cool off. 
In a bowl mix baby greens and dressing. Toss well. Place greens on individual plates. Top with toasted walnuts and a generous serving of crumbled blue cheese. Place half of pear on each plate and serve.

•  3 tablespoons balsamic vinegar
•  1 - 3.5 oz container of Tastybaby Hip 2 B Pear
•  1 teaspoon of garlic
•   1 tablespoon of Dijon mustard
•  salt and pepper (to taste)

Mix all ingredients together in food processor or blender. Slowly add 1/4 cup of extra virgin olive oil. Mix well. Makes one cup of dressing. Can be stored in refrigerator in airtight container.