Friday, January 22, 2010

Staples for dinner anyone? Justine

You know how when you come home from being out of town and there's nothing in the fridge except mayonnaise, mustard and about 1/2 cup of expired milk? Okay, so that's the predicament I found myself in Thursday night about dinner time. And yes, I'm feeling the pressure to cook up a J Project cookbook meal. So out came the Jamie Oliver Food Revolution Cookbook and lo and behold I found a great "staples" recipe, Broccoli and Pesto Taglatelle! I was missing a couple of ingredient (ie the nutritious part of the dish, the broccoli) but hey, people didn't go to bed hungry. And isn't sometimes the main goal?

It's actually a really simple recipe but I learned a few things. Like - thinly sliced potato cooked with pasta is authentic Italian and really yummy (actually I already knew this. Thank you Milanis) and save a little of the pasta water to thin out the sauce a bit at the very end.

On the shopping note - Although I managed to not buy an Eric Ripert autographed cookbook (boy was I tempted!) and found a few handmade gifts, I have to confess Joel bought me a NEW hat while on vacation because I forgot to bring one. Can we say it was for health and safety reasons? The sun was really strong....I know, you don't feel sorry for me one bit do ya?

Well, off to Costco. My first time this year. Hope I can resist all those giant temptations!


Justine, Jessica & Juliana said...

I can't believe you resisted the cookbook! No, really I don't believe you have it secretly stashed somewhere? :-) Post that recipe please, looks like a good weeknight dinner! Jessica

Justine, Jessica & Juliana said...

Better believe it! It's true. Eric Ripert was such a cutie. I'll just have to watch my video over and over instead of making his food. Maybe I can order the book at the library. There's a thought.

I'll post the recipe tomorrow.

bobby thomas said...

looks good

Justine, Jessica & Juliana said...

1 med. potato
1 head broccoli
large bunch basil
sea salt
1 pound dried tagliatelle pasta
1/4 cup green pesto
3 oz. parmesean

Wash and peel the potato an cut it into very thin shavings using a speed peeler. Slice the end off the broccoli stalk. Cut little broccoli florets off the head and put them to one side. Halve the thick stalk lengthways, then slice thinly. Pick the basis leaves an discard the stalks. Grate parmesan.

Bring a large pan of salted water to a boil. Add the tagliatelle and broccoli stalks and cook according to the tagliatelle package instructions. 2 minutes before the tagliatelle is cooked, add the broccoli florets and potato slices. Drain everything in a colander over a large bowl, reserving some of the cooking water, and return to the pan. Roughly chop half of your basil leaves and add to the pan with the pesto and half the parmesan. Give it all a good stir and if the sauce is too thick for you, add a splash of the cooking water to thin it out a bit.

Divide the pasta between your serving bowls. Sprinkle over the rest of the parmesan and the remaining basil leaves.