My weekend deserves a fuller update than the brief/non existent one I am about to do, but I've been procrastinating studying for Trusts and Wills by rearranging my room, watching SVU, and doing laundry.
I have been a bit daring though, mostly in the cooking and driving with my gas light on for longer than 10 seconds. But I also wore a crop top on Friday, like omg what? And been trying out more difficult recipes.
Last week, I made dinner for Casey, Anthony and Evan. I tried out an amazing pasta recipe, which initially I thought would be rather standard. UM NO. So delicious, I want to make it again and again. (Maybe tonight :) ). The kale salad was grapefruit, apple, avocado with a balsamic dressing.
The grilled artichoke was a hit.
The how-to:
- get fresh small artichoke
-cut in half lengthwise
-keep in lemon water to keep from browning until ready cook
- par boil for 5-7 mins until tender
-drain
-then lather with garlic olive oil and grill on high heat until sear marks appear
-serve with lemon-garlic aioli (homemade of course)
The PASTA (recipe adapted from here):
- cook a pound of fusilli or penne
-slice three shallots and sauté in olive oil for 5 mins until tender
-add a tablespoon of brown sugar and allow to cook for ten mins until caramelized (keep stirring)
-once that is browned, throw in 12 oz of baby spinach and wilt in the pan
-in another saucepan, melt two to three table spoons of butter and simmer until butter is browned
-once butter is browned, throw in a teaspoon of minced garlic; allow garlic to cook in brown butter, but off the heat.
-throw mixtures into pasta and add as much crumbled goat cheese as your heart desires
-I also threw in a few roasted cherry tomatoes
Lavender-Lemon Soufflé: I stole this recipe and will most definitely be using it again.
I am looking forward to more recipes but also revamping my blog posting a bit. I need some more structure and a stronger voice.
xx
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