So what I am proposing is this: a break. Just a little one, until I have more recipes in the reserves to post. Until then, seriously, check out those recipes above. They are so good.
1.26.2011
old standards
Okay, okay, I know: I have been kind of bad at this, lately. It's not that I'm not making delicious food, it's just that the delicious food we make is, well, now a rotation of old standards. We make pasta al bianca, tacos, and lemon pepper pasta on a fairly regular basis.
So what I am proposing is this: a break. Just a little one, until I have more recipes in the reserves to post. Until then, seriously, check out those recipes above. They are so good.
So what I am proposing is this: a break. Just a little one, until I have more recipes in the reserves to post. Until then, seriously, check out those recipes above. They are so good.
1.14.2011
1.11.2011
1.07.2011
1.04.2011
distractions in the kitchen
I was chopping vegetables for dinner on Sunday night.
There is nothing unusual about this statement; the sous-chef duties usually fall to me. I chop and mince while Daniel adds everything together in a pot or pan. He asked me, on this night, if I was okay with continuing this. Yeah, of course, I said. After all, I've known for quite some time that in our little duo, I am the baker.
"But you're a good chef, too," he said. "That lemon pepper pasta was delightful."
I don't undertake major cooking endeavors, for the most part. Scones, cookies, breads, cakes - these are the projects that interest me. And most of the cooking projects I do involve doughs, anyway, like pot pie or spätzle. Every so often, though, I do cook something, and that lemon pepper pasta was such a time. So on Monday night Daniel took on my usual sous-chef chopping while I cooked the vegetables (almost burning them because the last time I made the dish I did not have any distractions in the kitchen).
Here is the nitty-gritty: make this. It is simple and delicious. The flavors are bright enough to perk up these days of winter.
Spicy Lemon Pepper Pasta
adapted slightly from here
You'll notice there aren't really amounts here. If I were better at crafting recipes, there might be, but I'm not baking here, after all. Part of the fun is splashing in a little of an ingredient, then a little more if it needs it. Exercise caution at fist - you can always add more, but it's hard to take out some if you've splashed too much, say, lemon juice in there.
pasta - I use penne when I make this
olive oil
broccoli florets
about half a jar sun-dried tomatoes
hot pepper flakes
lemon juice
salt
black pepper
Boil some pasta. While that is happening, chop up the broccoli and the tomatoes. Pour enough oil into a wok to coat the bottom of it, then toss in the broccoli. Cook at medium-heat for a minute or two, then stir in the tomatoes. Let cook - without stirring - for another minute or two before stirring. Repeat this process of waiting and stirring until the broccoli is bright green and the tomatoes have regained some of their color.
If you've timed this exceptionally well, your pasta will be ready to drain. Make sure it is well-drained, then add it to the wok. You may need to add some more oil - only enough to lightly coat the pasta. Add in a splash of lemon juice, to taste. Add in salt and pepper, also to taste.
Et voila. Serve and enjoy.
There is nothing unusual about this statement; the sous-chef duties usually fall to me. I chop and mince while Daniel adds everything together in a pot or pan. He asked me, on this night, if I was okay with continuing this. Yeah, of course, I said. After all, I've known for quite some time that in our little duo, I am the baker.
"But you're a good chef, too," he said. "That lemon pepper pasta was delightful."
I don't undertake major cooking endeavors, for the most part. Scones, cookies, breads, cakes - these are the projects that interest me. And most of the cooking projects I do involve doughs, anyway, like pot pie or spätzle. Every so often, though, I do cook something, and that lemon pepper pasta was such a time. So on Monday night Daniel took on my usual sous-chef chopping while I cooked the vegetables (almost burning them because the last time I made the dish I did not have any distractions in the kitchen).
Here is the nitty-gritty: make this. It is simple and delicious. The flavors are bright enough to perk up these days of winter.
Spicy Lemon Pepper Pasta
adapted slightly from here
You'll notice there aren't really amounts here. If I were better at crafting recipes, there might be, but I'm not baking here, after all. Part of the fun is splashing in a little of an ingredient, then a little more if it needs it. Exercise caution at fist - you can always add more, but it's hard to take out some if you've splashed too much, say, lemon juice in there.
pasta - I use penne when I make this
olive oil
broccoli florets
about half a jar sun-dried tomatoes
hot pepper flakes
lemon juice
salt
black pepper
Boil some pasta. While that is happening, chop up the broccoli and the tomatoes. Pour enough oil into a wok to coat the bottom of it, then toss in the broccoli. Cook at medium-heat for a minute or two, then stir in the tomatoes. Let cook - without stirring - for another minute or two before stirring. Repeat this process of waiting and stirring until the broccoli is bright green and the tomatoes have regained some of their color.
If you've timed this exceptionally well, your pasta will be ready to drain. Make sure it is well-drained, then add it to the wok. You may need to add some more oil - only enough to lightly coat the pasta. Add in a splash of lemon juice, to taste. Add in salt and pepper, also to taste.
Et voila. Serve and enjoy.
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