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On an ATP thread, @Bonaca shared with me his recipe for Mexican Salad. It made me think about how we're all doing a lot of cooking at home, and probably getting bored with our repertoire. What are you cooking? What are you bored of? What are you trying your hand at for the first time? Got a recipe to share?
This is Bonaca's one for Mexican Salad:
"It’s my favourite salad currently. A mix of cooked azuki beans, avocado, corn, cucumber and green paprika. A bit salt and olive oil. I had to look up azuki beans, but they're a red one."
I have a simple one that I share on a recent recipe exchange:
PASTA ALLA GORGONZOLA
(I learned this at the elbow of a friend’s step-mother in Italy. It’s quick and easy, elegant and a crowd pleaser. I don’t use any measurements, but I’ll try to pretend you’re making it for 4 people. Adjust accordingly.)
Put on a pot of cold water to boil for pasta. When boiling add salt. Don’t be stingy. For this recipe, use a dry pasta, not a fresh one, as it can get too “gluey” if you’re not really careful. Linguine or spaghetti are best. (Cappellini too thin.)
Dissolve some butter in a wide and deep frying pan. Like 4 Tbsp. Put in about a quarter of a cup of whiskey or brandy, when it’s dissolved. Let the alcohol burn off a bit…and enjoy the aroma…then add like a quarter pound of gorgonzola, and stir so that it gets creamy. This is when you call everyone to table. It’s time-sensitive.
Meantime, you’ve added your pasta to the water. Cook only until al dente, or just a bit before. (8-9 min?) Reserve a bit of the pasta water for thinning, then dump the pasta into the colander, don’t shake off too much water, and pour the pasta into the gorgonzola mixture. Agitate it all quickly together. Tongs are best, but a wooden spoon works. If it’s too thick, add just a bit of pasta water. Don’t leave it too long, as your pasta is mostly cooked.
Plate immediately and add cracked pepper.
Substitutions: Any blue cheese will work, but some are grainier. If you don't have anything blue, use a strong, creamy cheese.
__________________
So? Who's cooking and wants to share?
This is Bonaca's one for Mexican Salad:
"It’s my favourite salad currently. A mix of cooked azuki beans, avocado, corn, cucumber and green paprika. A bit salt and olive oil. I had to look up azuki beans, but they're a red one."
I have a simple one that I share on a recent recipe exchange:
PASTA ALLA GORGONZOLA
(I learned this at the elbow of a friend’s step-mother in Italy. It’s quick and easy, elegant and a crowd pleaser. I don’t use any measurements, but I’ll try to pretend you’re making it for 4 people. Adjust accordingly.)
Put on a pot of cold water to boil for pasta. When boiling add salt. Don’t be stingy. For this recipe, use a dry pasta, not a fresh one, as it can get too “gluey” if you’re not really careful. Linguine or spaghetti are best. (Cappellini too thin.)
Dissolve some butter in a wide and deep frying pan. Like 4 Tbsp. Put in about a quarter of a cup of whiskey or brandy, when it’s dissolved. Let the alcohol burn off a bit…and enjoy the aroma…then add like a quarter pound of gorgonzola, and stir so that it gets creamy. This is when you call everyone to table. It’s time-sensitive.
Meantime, you’ve added your pasta to the water. Cook only until al dente, or just a bit before. (8-9 min?) Reserve a bit of the pasta water for thinning, then dump the pasta into the colander, don’t shake off too much water, and pour the pasta into the gorgonzola mixture. Agitate it all quickly together. Tongs are best, but a wooden spoon works. If it’s too thick, add just a bit of pasta water. Don’t leave it too long, as your pasta is mostly cooked.
Plate immediately and add cracked pepper.
Substitutions: Any blue cheese will work, but some are grainier. If you don't have anything blue, use a strong, creamy cheese.
__________________
So? Who's cooking and wants to share?
