Thursday, October 14, 2010

Beautiful, Dirty, Rich.

It's been a while since I've had time to blog, work and AP classes and Training take up 90% of my time. >.> I mean I cook everyday, but I just don't get to blog about it. So sad. However today I found some time on my hands to discuss an important matter. Pasta

It's come to my attention that people don't know how to make pasta right. They tend to over kill and over cook the pasta till its mush because they've been tricked by boxed mac-n-cheese into thinking that's good pasta. It's not. The box is a lie. I'm bringing this up because these three girls made mac n cheese for the whole class...It was a drab mush. It was over cooked and the only flavor it had was the cheddar cheese. No onions. No garlic. Nothing. They probably only melted the cheese in instead of making a proper sauce by creating a roux then adding in onions and garlic and then scalding milk with seasonings then melting in the cheese to stir into an ALDENTE pasta. Not over killed mush. AH I'm just really critical when it comes to pasta because I love it so freggin much. Most pasta should only be cooked 10 to 13 mins. Not 15 or 20. blahblahblah I digress. Just please, cook your pasta properly, that's all i ask.

So of course I wanted to make pasta when i got home so I could make it properly, I just wasn't really in the mood for mac-n-cheese sooo i made a tomato sauce to put over some aldente Farfalle.The sauce was nice because I have this handy dandy little garden with basil, thyme, rosemary, and golden sage.

mmm I love fresh herbs! So much more aromatic and flavorful. If you use fresh herbs you'll notice a huge difference in excellency. Also adding a pinch or two of nutmeg really brings out this amazing flavor with the tomato. Try it, you will love it.

While i was boiling my pasta in salty water with olive oil, I noticed some potatoes laying around my counter. I figured these spuds needed to go to use. I crafted a nice little dish of Potatoes Anna, sort of like scalloped potatoes. Tender potato thins, with a creamy cheesy sauce in between the layers and a nice crusty of bubbly melted golden brown cheese on top.

Potatoes Anna:
-2 large russet potatoes,washed and peeled
-1/2 c. milk
-1/2 tsp pepper
-1/2 tsp paprika
-3/4c. shredded cheese [colby jack, cheddar, mozzarella, etc. etc.]

Preheat the hotbox to 400F

Once the potatoes are peeled grab a mandolin, or a four sided cheese grater [use the side with the half circle smiley face looking slicers.] Slice as many slices from the potatoes. set aside.

Combine milk, pepper, and paprika. Set Aside.

Grease an oval ceramic pan. Create a layer of the potatoes, then pour 1-2 tablespoon of the milk on top, cover with cheese. Keep making layers the same way until the pan is full. Pop in the oven for an hour, or until the potatoes are tender and the top crust of cheese is a melted golden brown

Spoon some onto your plate with your pasta or with steak, because you cant go wrong with meat and potatoes.

Enjoy, Goodnight! <3

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