By mlb, on April 11th, 2010%
Facebook, not just for fake farms and stupid quizzes…
I went to grade school, junior high and then high school with someone who now works at NASA. I know, neat! We recently got back in touch via facebook and now I am contributing to a cookbook review he’s working on. Not just any cookbook, but The Astronaut’s Cookbook: Tales, Recipes, and More. I must admit that when he first asked me if I wanted to help review the book and cook a few of the recipes I was a little worried. My only previous experience with space food was the novelty packages of freeze dried Astronaut Ice Cream you could get at the Bay area Frys. (Edited to add: I kind of miss the San Jose Ancient Egypt-themed Frys).
But, . . . → Read More: Rachael Ray (and More) in Space: Part I
By mlb, on February 16th, 2010%
We have been trying to reinstate “Vegetarian Saturdays” since the new year began and because we ate a lot of food last year over the holidays. But then, I’ve also made Flank Steak Roll-Ups Pinwheels and Braised Short Ribs, so we’re not all that vegetarian-y lately. Anyway, this was a recent no-meat Saturday meal. I made it without the pancetta listed below and with vegetable broth instead of chicken broth. Next time, I will use maybe half the pancetta called for and probably the chicken broth (just because it’s what I normally have on hand).
That said, this was a good pasta dish! And I love it whenever you can use the pasta water to help make the sauce. I did want a little more fennel, though, so I adapted . . . → Read More: Spicy Spaghetti with Fennel and Herbs
By mlb, on August 26th, 2009%
This is a very quick, seasonal meal and I get to proclaim that orecchiette is my favorite pasta type ever. Some say ‘little ears’ but I think they look like little UFOs! We used a combination of two tomatoes from the garden and one heirloom local tomato procured elsewhere. I like using orecchiette here, as it is about the same size and shape as all the chopped vegetables.
The sauce is super quick, just tomatoes, veggies, olive oil and a little balsamic vinegar. You can marinate your own mozzarella balls or just buy the already-marinated ones. They will melt into the sauce and you will like it.
Summer Pasta with Veggies and Marinated Mozzarella
12 oz Orecchiette Pasta
2 tbsp + more olive oil
1/2 white onion, chopped
3 cloves garlic, minced
2 yellow, orange . . . → Read More: Summer Pasta with Veggies and Marinated Mozzarella
By mlb, on May 3rd, 2009%
I love asparagus season. And speaking of, this is a great recipe for the end of April/beginning of May. The goat cheese makes an amazingly tasty sauce, no cream needed. Instead of fresh, chopped tomato, you can also use sundried tomatoes, just rinse them first if they are packed in oil or rehydrate if they are dried.
Linguine Primavera with Goat Cheese and Mint
Recipe adapted from Whole Foods Market
2 tbsp olive oil
1 orange, yellow or red bell pepper, cored and diced
1 small yellow onion, diced
2 cloves garlic, minced
12 ounces thin asparagus, cut into 1-inch pieces
12 ounces whole wheat or spinach linguine
3/4 cup fresh or frozen shelled peas
4-5 ounces herb-and-garlic flavored goat cheese, crumbled
1/3 cup finely grated Parmigiano-Reggiano
2 tomatoes, diced
1/2 cup chopped mint leaves, divided
Heat oil in a large skillet and . . . → Read More: Linguine Primavera with Goat Cheese and Mint
