Video: SOM Cookin’ With Friends with Joslyn Krismer

FORT WORTH — TCU and UNTHSC School of Medicine staff members provided food and cocktail recipes for employees on August 11, 2020. Hosted by Amy Estes, assistant director for community relations and special events, with special guests Joslyn Krismer,  director records of educational affairs, Judy Bernas, associate dean and chief communication and strategy officer, and Mike Bernas, director of scholarly pursuit and thesis, Cookin’ with Friends featured recipes for broccoli and pine nut pesto pasta and lemon martini.

Broccoli and pine nut pesto pasta

2 crowns fresh broccoli (or 1 bag frozen)
1 bag penne or rigatoni pasta
1/4 cup olive oil

1/2 medium onion diced
2 cloves garlic minced

Italian herbs (to taste)
1/4 cup pine nuts (or to taste) – optional
Juice from 1 lemon
Shaved or shredded parmesan cheese

In a dry skillet, gently toast pine nuts until golden and fragrant. Set aside. Prepare the pasta according to package directions. Meanwhile, chop the broccoli into florets if fresh. Bring 1/4 cup water or vegetable stock to a boil. Add broccoli and cover. Cook until broccoli is pretty mushy, about 10 minutes.  In a separate pan heat olive oil. Saute onion, garlic and dried Italian herbs (basil, parsley, oregano) in oil until onion is translucent. Set aside. Drain cooked broccoli and return to pot and season with salt & pepper to taste. Using a potato masher or a fork, coarsely mash broccoli. In a large bowl or serving dish add drained pasta, mashed broccoli and olive oil mixture. Toss until pasta is coated with oil and broccoli. Squeeze lemon juice over the pasta and toss. Serve topped with parmesan and pine nuts.

Lemon martini

Equal parts:

Orange juice
Lime juice
Lemon vodka
Limoncello
Orange liqueur