30 September 2008

two course vegetarian

i: pesto pasta salad

  • 4 spring onions
  • 1 red onion
  • 2 carrots
  • 1 red pepper
  • half cup of parmesan cheese
  • 3 tablespoons of pesto
  • 2 cups of tubetinni pasta

So basically I started making this with the intentions of using orzo, but by the time the water had boiled I realized we were out and instead tubetinni it was. The idea was that I'd pretty much use the tricks from my signature salad, put in pasta instead of spinach and pesto instead of dressing. I chopped all the vegetables except for the carrots, which got finely grated. They all got mixed with the pasta, the pesto and the parmasan while warm.

et voila:

ii: gratin potatoes

  • 6 medium-large idaho potatoes
  • 1 cup of milk
  • 2 tablespoons of butter
  • rosemary
  • 3 cloves of garlic
  • a saffron-esque orange seasoning to taste
The potatoes are actually easy. Preheat oven to 450. Use the thick slicer on your cheese grater to get the potatoes in quarter-inch slices and layer them evenly in a casserole dish. Mix the rosemary, seasoning, garlic and milk together, pour over potatoes. Put tinfoil over the casserole dish and throw them in the oven for 20 minutes. Then take off the tinfoil and let them cook another 20. Then pull them out and put the butter on top in strategic chunks then put back in for another 20 minutes. They'll be delicious. Sorry I burned a bit on the edges, makes for uglier photos.

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