Sunday, October 07, 2012
Saturday, October 6: Noms
I can't wear anything with spandex, so my wardrobe is pretty much 100% cotton. That means ironing.
And while I iron, I watch the Food Network. Well, hell, how else can you stay at task with ironing? And thus, when you iron and watch Food Network, you find new recipes you want to try. And when you try new recipes, you come up with something -- if not completely -- different.
Today Bernie and I cooked together. He made a fabulous fruit salad of kiwi, orange, strawberry, pear, and the Holiday variety of grapes you can only get at Bel-Air or Raley's. I whomped up my version of Food Network Giada's pasta dish.
Her dish is good, make no mistake.
However, we like this version better:
8 oz. rotelli pasta
1 and 1/2 tablespoons of extra virgin olive oil. (1/8 cup.)
10 oz by weight (if not more) of fresh baby spinach, stemmed and chopped a bit
1 HEAPING teaspoon of black pepper
3/4 cup freshly grated pecorino romano cheese
1/2 cup of cream cheese, brought to room temperature
Boil the pasta according to package directions. While that's cooking, heat the olive oil in a LARGE skillet. When the pasta is about 2 minutes away from being done, sizzle the spinach and pepper. The spinach will wilt and reduce in volume; when it begins to wilt, add garlic powder to taste. I use a lot, because we love garlic.
Dip about half a cup of the pasta water out and mix it with the cream cheese.
Remove the skillet from heat. Drain the pasta and add it to the skillet, tossing with the spinach and romano cheese. Gently stir in the cream cheese and water mixture.
I actually served this to our family of five a week or so ago, and it was an adequate side dish, but people were grumpy because they didn't get as much as they wanted. Today Bernie and I were on our own ... there's not a lot left.