Monday, July 14, 2008

Delicious, easy and I've been lazy

Hi all,

Last week seemed virtually non-existent. I was out of town for work for a bit. We went to the beach for our annual planning session. Good times. We got a lot of great work done. But that kept me away from the blog for a few days. Then I'm back and was super lazy, so we had dinner out at The Alamo. A delightful Tex-Mex joint on Kenilworth Avenue. Check it out if you haven't. They recently changed the format of their menu. But the food is the same! And the margaritas...three will knock you out.

Ahhh, the beach.

Last night, Sunday, was the first night I cooked in a week. I made my favorite Rosemary Cream Sauce for some pre-fab fresh pasta I bought at the store. Easy. Super RICH and very delicious.

You need to start with the best butter. IMHO, this is the best. Way back when, I was able to participate in a butter tasting. It's hard to tell what's what, but the Kerrygold ranked right up there at the top.

Then you need some fresh rosemary. This is from my garden. On a side note, my basil, which was looking beautiful, has been devoured by some type of buggies. I'm sad. I love the gardening stuff, but I don't know how to deal with pests. We did buy some stuff to keep squirrels away. You spray where you want to keep them is nasty! Putrified egg whites, vinegar and I think some pepper oil. Ugh!

Melt some onions and butter....yes melt...low and want to sweat out those onions, until they are very tender and translucent! You don't want color, or your cream sauce will be brownish. When the onions are done. Add some roasted garlic for more richness!

And you need some freshly grated Parmigiano Reggiano. Only the best.

There is also cream in this recipe. But I was having some technical difficulties* at that time, so no photo!

I dressed some tortellinis with the sauce this time. It's great with any fresh pasta. Ravioli, fettucine! All good.

*So, my technical difficulties. It was boiling the pasta. I filled my pot with water and dumped the pasta in. Too much pasta for the amount of water I had. The tortellinis immediately poofed up and were nearly floating out of the pot as water kept pouring out. It was a huge mess and very frustrating. I should have only cooked half the amount of pasta at a time. But again, laziness is the key for the past week, so I didn't want to take the extra time. Lesson learned!


Well folks. I'm not sure how productive I will be over the next three days. Hopefully I'll have another one or two posts. Then on Thursday I head out for Sunny San Diego for several days. We were out there for a week about three years ago. I'm sure I'll have a post or two from So.Cal., but no promises.

1 comment:

Dancer in DC said...

It is a quick & easy dish, but it's filling.

Making your own pasta is wonderful, but on an average day, go for the store-bought, which is still pretty good.