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Posts Tagged ‘pasta’

Light Pasta with Sun-dried Tomatoes

In by Amy, Cooking for N00bs, The Everyday Foodie on January 16 at 6:57 pm

Cooking time: 20 minutes | Originally enjoyed on: 1/16/2010

A new year means it’s time to get off my lazy butt and post at least 1 of the 8 topics I have to write about. My dear brother gave me a couple of Alton Brown Good Eats DVDs for Christmas, and one particularly helpful set is on cooking from things already in your pantry. This recipe is from an episode on cooking pasta, as is a great one for beginner chefs.

Spaghetti tossed in extra virgin olive oil with sun-dried tomatoes, cheese, olives, and smoked oysters.

Watching this episode made me remember that while I love sun-dried tomatoes, I had yet to cook with them. I resolved to remedy this once I returned to Berkeley.

This pasta is pretty much as easy as you can get, short of mixing pasta with pre-made sauce. After you cook the pasta, drain it and put aside. Pour some olive oil into a bowl or plate (only a couple of tablespoons); place about a teaspoon of garlic in the center. Mix thoroughly into pasta (tongs, chopsticks, or a fork and spoon may be helpful here)–since the pasta is still very hot, it’ll cook the garlic without burning it. Lastly, add whatever other ingredients you’d like: in the original episode, Alton used cheese, sun-dried tomatoes, and nuts. We didn’t have any nuts, but we did toss in cheese (leftover packets from the Costco 3-cheese ravioli), sliced sun-dried tomatoes, olives, and smoked oysters.

Some suggestions to get you started on ingredients: parsley, pine nuts, chopped basil, sautéed mushrooms, grilled chicken.

And there you go, tasty pasta that took little to no skill to make.

P.S. According to Alton Brown, don’t rinse your pasta after draining; your sauce will stick to your pasta better.

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Chez Panisse: The Best of Berkeley

In by John, Foodies on the Town, This is Why John's Fat. on October 5 at 4:43 pm
The front of Chez Panisse. Courtesy of neilpeterson.com

The front of Chez Panisse. Courtesy of neilpeterson.com

Ah… Where do I begin. I guess it all started freshman year when Katherine, Amy, and I were talking about this little gem. It’s relatively expensive pricing does not cater to the students of the area but it never fails to attract the locals. We made a pact to save up enough money to go downstairs and eat at this world-famous restaurant before we graduate. Well… I broke my promise with Katherine and reserved a table for two a couple of weeks back. For the upstairs cafe, or restaurant downstairs, it is almost necessary to book a reservation at least a week in advance. Their menus for the coming week are posted online the weekend before so we didn’t even know what to expect.

Their downstairs restaurant has a fixed-price menu that varies in price, with Monday being the cheapest and Friday/Saturday with the more elaborate (and pricier) menu. There is no strict dress-code but one Yelper describes it as “Berkeley-chic”, whatever that means. We went on Thursday so our meal consisted of:

  1. Salmon carpaccio with mustard and  capers
  2. Pasta e fagioli with fresh shell beans and pancetta
  3. Grilled Sonoma Liberty duck breast with wild huckleberries and fried polenta
  4. Cardamom Pavlova with Middleton Gardens raspberry ice cream

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Summer Pasta in Light Butter Sauce

In by Amy, The Everyday Foodie on August 20 at 11:34 am

Cooking time: 15-20 minutes | Originally enjoyed on: 8/3/2009

Pasta in light butter sauce, sprinkled with parmesan cheese.

Pasta in light butter sauce, sprinkled with parmesan cheese.

Another light summer meal? You betcha.

I was in a crunch and needed something quick to eat. After digging around the refrigerator, I located half a red onion, some snow peas, an ear of corn, and a red bell pepper. It’s surprising what you can pull together with just a few ingredients.

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