back where i belong
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A couple things I've made since last time (but didn't document):
^^Boston Cream Cake for Jon's birthday^^
^^Apple pie making with the Smith girls^^
Guys, it's been a while. Since I last updated, I moved outta home and into an apartment with my best friend and two other friends. It's been a really awesome experience so far; I definitely feel like I've been learning a lot of life skills, and they've been an encouragement in times when I've really need it. So overall it's been a good time.
But I've missed cooking. I've been surviving off Ramen noodles and PB&J's, and while they're tasty, it just hasn't been the same. I've missed the culinary aesthetics of it all, the photography, chopping, dicing, food-processor-ing, the dishes (I've done loads of dishes...which I LOVE, just ask anyone who I've eaten a meal with), and finally, the end result, the pièce de résistance that makes the hours of grocery shopping, rushing around the kitchen, maintaining 3 different appliances, getting burned, cut, and tweaking stuff on the fly worth it.
I celebrated my 21st birthday in November, and I got some extra money. So I decided I'd use some of it to invest in some nice cooking supplies. So here I am, back where I belong, ready to cook up a storm. Not literally. Just figuratively. I hope those of you who read this continue to check back once in a while, even if you're not a regular reader, and especially that you'll leave feedback, questions, comments, and ideas. With all that said, let's dive back in.
Asparagus, Goat Cheese and Lemon Pasta
I never woulda thunk it, but as it turns out, goat cheese makes a really great quick, creamy pasta sauce. And the slight bitterness of the asparagus comes together really well with the tanginess of the goat cheese and the sour of the lemon juice. It looked really good in the serving bowl, so all in all it was great.
Serves six (I made a double batch cause I live with three other guys.)
One pound spirally pasta (I used Rotini)
One pound asparagus spears, trimmed, cut into pieces, an inch to an inch and a half long.
1/4 cup olive oil
One tablespoon finely grated lemon peel
Two teaspoons chopped fresh (DUH!) tarragon (plus more for garnish, if you wish)
One 5 to 5 1/2 ounce log of soft fresh goat cheese (don't buy pre-crumbled, it won't melt as well)
Fresh lemon juice to taste (optional)
Cook your pasta in a large pot until it is almost tender (about three minutes prior to doneness). Add the asparagus and cook until done (another two to three minutes). Drain both pasta and asparagus together, reserving one cup of pasta water (only if you wish. I didn't).
While that's cooking, combine the olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Stir the pasta and asparagus into the bowl,along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick. (I did, used the half lemon that I used for the zest).
It's good to be back.
A couple things I've made since last time (but didn't document):
^^Boston Cream Cake for Jon's birthday^^
^^Apple pie making with the Smith girls^^
Guys, it's been a while. Since I last updated, I moved outta home and into an apartment with my best friend and two other friends. It's been a really awesome experience so far; I definitely feel like I've been learning a lot of life skills, and they've been an encouragement in times when I've really need it. So overall it's been a good time.
But I've missed cooking. I've been surviving off Ramen noodles and PB&J's, and while they're tasty, it just hasn't been the same. I've missed the culinary aesthetics of it all, the photography, chopping, dicing, food-processor-ing, the dishes (I've done loads of dishes...which I LOVE, just ask anyone who I've eaten a meal with), and finally, the end result, the pièce de résistance that makes the hours of grocery shopping, rushing around the kitchen, maintaining 3 different appliances, getting burned, cut, and tweaking stuff on the fly worth it.
I celebrated my 21st birthday in November, and I got some extra money. So I decided I'd use some of it to invest in some nice cooking supplies. So here I am, back where I belong, ready to cook up a storm. Not literally. Just figuratively. I hope those of you who read this continue to check back once in a while, even if you're not a regular reader, and especially that you'll leave feedback, questions, comments, and ideas. With all that said, let's dive back in.
Asparagus, Goat Cheese and Lemon Pasta
I never woulda thunk it, but as it turns out, goat cheese makes a really great quick, creamy pasta sauce. And the slight bitterness of the asparagus comes together really well with the tanginess of the goat cheese and the sour of the lemon juice. It looked really good in the serving bowl, so all in all it was great.
Serves six (I made a double batch cause I live with three other guys.)
One pound spirally pasta (I used Rotini)
One pound asparagus spears, trimmed, cut into pieces, an inch to an inch and a half long.
1/4 cup olive oil
One tablespoon finely grated lemon peel
Two teaspoons chopped fresh (DUH!) tarragon (plus more for garnish, if you wish)
One 5 to 5 1/2 ounce log of soft fresh goat cheese (don't buy pre-crumbled, it won't melt as well)
Fresh lemon juice to taste (optional)
Cook your pasta in a large pot until it is almost tender (about three minutes prior to doneness). Add the asparagus and cook until done (another two to three minutes). Drain both pasta and asparagus together, reserving one cup of pasta water (only if you wish. I didn't).
While that's cooking, combine the olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Stir the pasta and asparagus into the bowl,
It's good to be back.
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on Wednesday, December 8, 2010 at 9:27 PM.
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