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soo...

This was a message I just sent to Karl, but I think it sums things up nicely:
"First of all, I make really good food. Second, I will now put asiago cheese in *everything* that calls for cheese...well okay, maybe not... but tonight it was particularly good... and as I am typing this you just went 'away'.... third, I kick ass and I deserve a hug. forth, I want to throw away everything I own and start over. Fifth I need book cases. Lots of them. Sixth, tomorrow I will finish that cabinet. Seventh, I fucking rock. Eighth, I know this will come as a shock to you but... well... I've decided that you're really groovy. I'll give you time to let that sink in............ enough? good. Ninth, I've got some $14 bath soak stuff made with salts and lavendar and it goes in a lil muslin bag and when I use it I feel like I'm sitting in a really big tea cup just like in that Tom Petty video. Tenth, poop. "

My pasta recipe from tonight. Itsa vegetarian (which I muchly prefer) but if you're one of those freaks that has to have meat in every mean, browned thin sliced turkey or chicken and seasoned with a little tarragon and olive oil would fit perfectly, I think.

8 oz linguine
12oz fresh asparagus, trimmed, cut into 1 inch pieces (you'll need about 2 cups)
2 medium tomatoes, seeded and chopped
1/4 sliced green onions
1 tbps fresh tarragon (or more, to taste... use more if you're using dried.)
2tbps olive oil
1/2 tsp salk
1/2 tsp finely grated lemon peel
coarse ground pepper to taste... put in as much as you like (at least 1/8 tsp)
1 clove garlic minced
1 cup shredded asiago cheese

Cook linguine, add asparagus to the linguine for the last 4-6 minutes of cooking. When they're both tender, drain.
Combine all the remaining ingredients in a big bowl except the cheese.
Add the linguine and asparagus to the bowl, toss it til it's coated. Add the cheese and toss it.
If you like grate some more cheese to sprinkle over the top.


Use fresh tarragon if at all possible. It gets bitter when dried and it just isn't as good. Most grocery stores now have a little section in the produce area where they sell prepackaged fresh herbs if you don't have your own plant.
And, of course, you can leave out anything you don't like or add anything you think might be good.
A little fresh basil in this would add a nice counter flavor (but only a little) and I happen to always go pretty heavy on the pepper because I really dig fresh coarse ground pepper, I put it on everything.

If you chop the tomatoes and asparagus earlier in the day and just keep them cold the prep time on this at the time of cooking is just dependant on the pasta. There is also very little clean up (big bonus for me.. I hate leaving a big mess in the kitchen) and it's EASY.


I also don't go in for that whole "exact recipe" thing unless it's the proportion of baking powder in a cake or something... sometime when it actually matters. Food should be what you want it to be and usually if you aren't a total freak with your ingredients, a little experimentation will just make new food that you hadn't had before and not be a disaster.
That means no pickles in the chocolate fondue...

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