Cooking
And I keep working through Nigel Slater's Real Food...
This time, Pasta with Four Cheeses.
Now, we've tried countless baked, multi-cheese pasta dishes in the past. And I usually have the same problems with them: cheeses don't blend, too heavy, etc.
But not this one. Slater's baked pasta was perfect.
I'm not idly throwing superlatives around here. This was truly the best baked cheese pasta I've tasted.
Cook tube pasta, about nine minutes (actually a little more 'done' than I care for, but I went with the flow). Drain lightly, return pasta to pan, and melt a little over a half stick (!) of butter, tossing the pasta till shiny. To this, add almost-equal amounts of Gruyere, Fontina, Gorgonzola and Parmesan; add some salt and pepper, and a bit of cream. Stir it all up, and dump into a shallow baking dish (rather unceremoniously, in my case). Bake until cheese melts.
It may not look like much here (pale pasta and pale cheese; what chance does it have? Demille would struggle to make it look good), but my goodness; what a dish!
The Gruyere and Gorgonzola were the most prominent flavors, not surprisingly. And while it was very filling (I put about a third of mine back), it was not heavy.
As Matt put it: "This doesn't suck."
Only four or five more meals to work through, then it's on to Monastery Salads!
- Brie & Bacon Fettuccine Recipe
I love the story of stone soup. I love it for all the wrong reasons. You know the story, right? The moral is that by sharing what one has, everyone eats well. But for me, I am like the greedy villagers, still amazed that soup can be made with a stone....
- Al Dente Pasta: Favorite Things
It's no secret that I'm crazy about pasta. I could eat it everyday. Something about the texture of noodles is so appealing to me. I like glutinous chewy noodles, egg noodles, tiny little types like orzo, soup noodles, crispy noodles. I like them...
- Gourmet Cheating
Despite having a perfectly lovely dish on our menu for Tuesday, neither of really felt like cooking. Fortunately, for times such as these, we keep 'emergency supplies' around. Such as the somewhat gourmet frozen pasta offered at Earth Fare. So,...
- Clean Out The Fridge Dinner
I had plans for dinner. I really did. The chicken and Veat were defrosted, my recipe was clipped to my metal cupboards. But I was tired. And I had a headache. Matt offered to make the planned dish, but I pointed out it would take hours to prep and bake....
- Pasta, Sausage And Bean Ragout
With the arrival of the latest Bon Appetit (which has replaced Gourmet as my favorite foodie mag), we're trying lots of new dishes. One I made last week was Pasta, Sausage and Bean Ragout. Oh, yum. I mean, yum. What a fabulous dish. And...
Cooking
Cheesy Pasta
And I keep working through Nigel Slater's Real Food...
This time, Pasta with Four Cheeses.
Now, we've tried countless baked, multi-cheese pasta dishes in the past. And I usually have the same problems with them: cheeses don't blend, too heavy, etc.
But not this one. Slater's baked pasta was perfect.
I'm not idly throwing superlatives around here. This was truly the best baked cheese pasta I've tasted.
Cook tube pasta, about nine minutes (actually a little more 'done' than I care for, but I went with the flow). Drain lightly, return pasta to pan, and melt a little over a half stick (!) of butter, tossing the pasta till shiny. To this, add almost-equal amounts of Gruyere, Fontina, Gorgonzola and Parmesan; add some salt and pepper, and a bit of cream. Stir it all up, and dump into a shallow baking dish (rather unceremoniously, in my case). Bake until cheese melts.
It may not look like much here (pale pasta and pale cheese; what chance does it have? Demille would struggle to make it look good), but my goodness; what a dish!
The Gruyere and Gorgonzola were the most prominent flavors, not surprisingly. And while it was very filling (I put about a third of mine back), it was not heavy.
As Matt put it: "This doesn't suck."
Only four or five more meals to work through, then it's on to Monastery Salads!
- Brie & Bacon Fettuccine Recipe
I love the story of stone soup. I love it for all the wrong reasons. You know the story, right? The moral is that by sharing what one has, everyone eats well. But for me, I am like the greedy villagers, still amazed that soup can be made with a stone....
- Al Dente Pasta: Favorite Things
It's no secret that I'm crazy about pasta. I could eat it everyday. Something about the texture of noodles is so appealing to me. I like glutinous chewy noodles, egg noodles, tiny little types like orzo, soup noodles, crispy noodles. I like them...
- Gourmet Cheating
Despite having a perfectly lovely dish on our menu for Tuesday, neither of really felt like cooking. Fortunately, for times such as these, we keep 'emergency supplies' around. Such as the somewhat gourmet frozen pasta offered at Earth Fare. So,...
- Clean Out The Fridge Dinner
I had plans for dinner. I really did. The chicken and Veat were defrosted, my recipe was clipped to my metal cupboards. But I was tired. And I had a headache. Matt offered to make the planned dish, but I pointed out it would take hours to prep and bake....
- Pasta, Sausage And Bean Ragout
With the arrival of the latest Bon Appetit (which has replaced Gourmet as my favorite foodie mag), we're trying lots of new dishes. One I made last week was Pasta, Sausage and Bean Ragout. Oh, yum. I mean, yum. What a fabulous dish. And...