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ashhhy149 (by groverwatts) its bloody hot. so as delicious as a bowl of fatty steaming boiling salty porky ramen sounds to my nose eyes ears and stomach it was BLOODY HOT. so i made this simple pasta salad. dressing was a simple wisk of olive oil, vinegar, spoonful of mayo, and spoon of dijon mustard, salt and pepper to taste. barely broke a sweat. even in this heat.
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Truffled Eggs (by groverwatts)
And on some weekend mornings, you can wake up and find this on your plate. nice soft scramble with a tiny truffle drizzle and some summer veggies chopped up in it. also some salad so it looks like i’m not completely unhealthy. word.
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Double Dizzy Pasta Night
it was a great night for it, the lil lady was busy on the phone with the run-around that is the BP Information Management Division so i decided to make dinner…
Snagged some garlic scapes from the market, just because they looked all freaky laying on the table all tentacle-like and I’m always up for a cooking challenge with something new. Last time it was tackling Yucca Root.
So boom. the only recipe if could find though was for Garlic Scape Pesto. BG’s allergic to tree-nuts (not deeznutz, HAR HAR, funny, i know!) so for her pasta i pulled out the gravy from the night before’s Sea Scallop Extravaganza… which was so good i completely forgot to take any pictures at all of it. It was a really good sauce based on a rigged up tarragon bechamel sauce that was amazing. I decided that since my ghetto food processor couldn’t blend it all together to make the lime green puree it should have, that I’d use said sauce to toss with pasta and serve alongside the pesto pasta i was working on. easy enough.
Pesto was simple and pretty standard, some toasted pinenuts, toasted black white and green peppercorns and roasted garlic (stupid move, the scapes were completely garlicky enough), some leftover parmesan and romano rinds and bits.
I don’t even know the name of the pasta we made, but it was curly and you can see in this picture it really held the sauce it was tossed with really nicely. First is the tarragon pasta blend…
the other bite :) This one’s the pesto…
You’ll have to pardon the odd flash-look of these pictures, haven’t been able to track down my 50mm lens so these will have to do for now…
The final touch was the salad: simple spring greens with an avocado dressing. Easy enough to throw together i guess, although it was my first time. Fresh avocado, 1 spoonful of light mayo, about 1/2 cup of olive oil, 1 small finely diced shallot, juice of one lemon, sea salt, fresh cracked pepper. everybody into the food processor, BOOM. dope.
i know i know it looks like guacamole. maybe in the end that’s what it was. Tossed it on top of the greens and ta-DOW. slammin.so good i bought some for lunch today. WOW.
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you had dinner. it was not this. (by groverwatts)
lemon lime gremolata topped beef shortribs with cabernet sauce and gorgonzola polenta. not complaining. this sounds expensive but seriously it wasnt… (last piece of a beef share from last year, my palate was none the wiser) even the wine was chizzzzz-NEEEEP.
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YERP. WE STILL COOKIN…
After a long hiatus, and a slew of long lost posts…. i’m back!
Stay tuned for pictures of food i eat and then gloat about. One day we’ll all be starving and only able to forage for local shrubbery and small rodents. You’ll look back on these photos and rants with unimaginable fondness and nostalgia. And i will be too. i love you. i love you all.
