(N.B. THIS POST IS FROM LAST WEEKEND! FORGOT TO POST :)
Sarah, it looks like we're on the same hot weather pasta kick. Although it has been hot here, this dinner was more of a response to a weekend of heavy meat-eating than another weekend of warm temperatures. Last Thursday Trevor and I indulged in a really excellent meal at the newly opened Foreign & Domestic, owned and operated by a husband & wife team of chefs who attended the CIA (where our father also attended culinary school!) We started with two tongue dishes: a sliver of lamb tongue with fried green tomatoes and then two thick wedges of crispy pan fried beef tongue. That was the start of our little meat bender, which included Lambert's boar ribs for Trevor on Saturday night and BBQ for lunch on Sunday. We needed to detox, and fortunately I had some goodies from the Farmer's Market waiting in my crisper... one bag of peppery, spicy mixed greens, one big bunch of basil, and a carton of beautiful little golden tomatoes.
I roasted the tomatoes at 475 in a bit of olive oil and salt until I heard them pop and hiss, then I added them to the hot pasta along with some feta, raw pine nuts, and basil chiffonade. To dress the salad, I 'braised" four cloves of garlic and a healthy dash of red pepper flakes in about 1/3 cup of olive oil until the garlic was fragrant. I then strained the cloves and pepper out of the oil and tossed the fragrant, spiced oil with my warm pasta, along with a splash of reserved cooking water and some freshly grated parm. I served the mixed greens on top of the pasta, with a big squeeze of lemon juice and a bit more cheese. Quick, easy, healthy, delicious!
Sarah, it looks like we're on the same hot weather pasta kick. Although it has been hot here, this dinner was more of a response to a weekend of heavy meat-eating than another weekend of warm temperatures. Last Thursday Trevor and I indulged in a really excellent meal at the newly opened Foreign & Domestic, owned and operated by a husband & wife team of chefs who attended the CIA (where our father also attended culinary school!) We started with two tongue dishes: a sliver of lamb tongue with fried green tomatoes and then two thick wedges of crispy pan fried beef tongue. That was the start of our little meat bender, which included Lambert's boar ribs for Trevor on Saturday night and BBQ for lunch on Sunday. We needed to detox, and fortunately I had some goodies from the Farmer's Market waiting in my crisper... one bag of peppery, spicy mixed greens, one big bunch of basil, and a carton of beautiful little golden tomatoes.
I roasted the tomatoes at 475 in a bit of olive oil and salt until I heard them pop and hiss, then I added them to the hot pasta along with some feta, raw pine nuts, and basil chiffonade. To dress the salad, I 'braised" four cloves of garlic and a healthy dash of red pepper flakes in about 1/3 cup of olive oil until the garlic was fragrant. I then strained the cloves and pepper out of the oil and tossed the fragrant, spiced oil with my warm pasta, along with a splash of reserved cooking water and some freshly grated parm. I served the mixed greens on top of the pasta, with a big squeeze of lemon juice and a bit more cheese. Quick, easy, healthy, delicious!
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