Posts Tagged ‘Pastas’

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MND – Cravings

August 6, 2013

salad

Do you ever get intense cravings for foods you don’t normally like, or is this just me?

I got through periods where all I can think about is eating a rich eggy potato salad, or a traditional creamy cole slaw. These are dishes that I normally pass over in a buffet because I prefer my potato salads dressed with lots of mustard and vinegar, or with a pesto sauce, and my cole slaws bright and tangy with vinegar and citrus.

Similarly I will take a no-thank you helping of pasta salad when presented with it in a situation where I have to take some to be polite, and skip it entirely if etiquette permits. I don’t like mayonnaise, and I’m not particularly fond of cold pasta, and I find that even the smallest serving sits leadenly in my stomach. I have, nonetheless, been day dreaming about pasta salad for the past three weeks straight. I don’t want a bowl of spaghetti dressed with rich tomato sauce, or a plate of fettuccini tossed with decadent alfredo sauce. I don’t want buttered and salted noodles to soak up the sauce from a braised stew. I want cold pasta. Go figure. Read the rest of this entry ?

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TND – 3 Weeks Ago . . . or Dear Food & Wine

March 28, 2012

Dear Food & Wine,

Thank you for your recent spot light on alternative sources of protein. I enjoyed reading the recipes for Green Curry of Rabbit with Butternut Squash and Dill which manages to combine three things I like all in one place, and the Braised Wild Boar Shanks with Sweet Soy and Star Anise which sounds amazing. While I couldn’t work up much excitement for the Quinoa & Brown Rice Bowl, or for the Red Quinoa and Lentil Pilaf, I appreciate the balance in the article – not all non-meat proteins, but not all meat proteins either. Read the rest of this entry ?

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WND – Rambling & Minature Corn

October 30, 2008

There are certain places that are quintessentially emblematic of a particular region or aesthetic.  It’s like they’ve been designed to fit a stereotype and they’re a little Stepford in how well they succeed in conforming to our expectations.

Gruyere in Switzerland is like that – although in fairness, a lot of Switzerland is a little Stepford.  Gruyere is what happens when Hansel and Gretel escape from the wicked witch and decide to go into urban planning.  There are cobblestone streets lined with neatly whitewashed houses with geraniums in every window box.  There’s a fountain in the middle of the town square, and there are flower arrangements in old wells (geraniums, of course – we knew my mother had lived in Switzerland too long when she started to buy geraniums for outside planters with a complete lack of irony).  In the winter, snow rims the eaves and icicles hang in neatly ordered rows.  Because this is Switzerland I’m sure that the inhabitants are trimming the icicles if they get longer than the regulation limit.

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WND – Look Ma, no chicken!

April 10, 2008

When I find myself merrily crafting extended metaphors to the effect that beets are my roommate’s Mr. Tilney while spinach is my Mr. Darcy*, I have to contemplate the idea that there is such a thing as too much Jane Austen.

The Jane Austen whimsy may be explained by the Masterpiece Theater’s current season of all Jane Austen all the time. There is, however, no rational explanation for why the realization that tonight’s dinner contains no chicken should lead me to wonder what kinds of stories poultry tell each other at bedtime. The Tale of the Golden Goose is clearly a trickster tale. But, does Chicken Little feature as a cautionary tale against foolishness, or as a French farce (or perhaps just a farci)? Is the golden goose in Jack & the Beanstalk enslaved to the giant, or is that her happily ever after (in which case Jack is even more of a grubby urchin than the story makes him out to be)?

I sometimes think this blog should be renamed 1001 Things to do with Chicken. Of the 28 main dish recipes we have listed so far, 12 of them are poultry based. I’d protest that we don’t really eat that much chicken, but we really do.

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WND – Pumpkin Pasta Take II

March 13, 2008

cooked-mushrooms2.jpg

Pasta with Pumpkin Sauce
Salad

The interesting thing for me about doing this blog – other than the chance to reveal the not at all secret facts that I obsessively watch the Food Network and don’t like tofu to an even wider audience – is that it lets me keep track of how often things turn up on the Dinner rotation. I apparently make apple sauce far more often than I’d ever have guessed, and make corn pudding less frequently than I’d assumed.
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WND – Not Leftover Turkey

November 30, 2007

I was going to write a post this week about how my biggest pet peeve with cooking shows and cooking magazines is that they always devote the month of November to how to build a new and better Thanksgiving. Nobody really wants a new and better Thanksgiving, they want the Thanksgiving they grew up eating. What I want is for one cooking magazine to be a rebel and say:

“You know what? If the public wants to know how to brine/grill/fry a turkey they can read one of the 8000 other cooking magazines. We’re going to be daring and help our readers out with what to do with the leftovers.”

Then I was going to talk about Turkey Tettrazini which is what my family traditionally does with leftover turkey. But sometimes Dinner throws you for a loop, and this was one of those weeks.

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WND – Baked Ziti

November 23, 2007

I started Monday Night Dinner when I moved up to Boston after college, which is an astonishing eight years ago now. I fortunately had roommates who more or less shrugged and said, ‘sure, if you want to invite all our friends over and cook for them every week, go ahead’.

In eight years we’ve adopted people who got brought to Dinner as a guest of a guest, and acted as the most terrifying review committee for prospective wives, girlfriends and husbands. We’ve also lost members as people do such unconscionable things as move away to go to grad school, or swear that they love us but just can’t take the weather in Boston. As a side note, it’s a lot harder to convince someone that winter in Boston isn’t all that bad if they’ve actually lived through three of them.

This is a holiday weekend, and one of the best things about holidays is that sometimes you get people back. We get to hear about their new boyfriends, and their exciting thesis topics, and reassure ourselves the scary roommate who thought fabric softener was a high ticket luxury item is no longer in the picture.

The thing about Dinner is that once you’ve been a regular part of Dinner, you’re always a part of Dinner no matter where you live. We’re kind of like the mafia that way. We’re also like a family that way and we like it when our far flung members come on home even if it’s just for a visit.

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WND – Season of mists and mellow fruitfulness

October 18, 2007

Pasta with Pumpkin Sauce
Salad

The Food Network is my default TV choice. It’s what I watch when I just want something on in the background. It’s what I watch when I’ve just gotten up on weekend mornings and I’m not coherent enough for anything with a plot. It’s what I watch when it’s 11:30 pm and I don’t quite want to go to bed yet but there’s nothing on TV.

The other night my roommate called out to me from the living room, “Hey, look! I’m watching the Food Network of my own volition.” This, I think, says more about the appeal of Ace of Cakes and the limited number of things on at 10:30 on a Tuesday night than about my ability to convert her to an obsession with the Food Network. Although, she doesn’t usually complain when I watch the Food Network for hours on Saturday morning so maybe my subtle plan for world domination is moving along on schedule.
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Sunday Night Dinner in “The City”

September 11, 2007

The West Coast version of MND started up this past weekend in “the City” (Eddie Izzard pronunciation necessary). Sunday nights are our night of choice at the moment. I thought I’d start off small; 6 people seemed just about right. Which was a great idea in theory, until we realized just before dinner that we only have five normal, dining room-type chairs. Oops.

Goofy got the big, plush desk chair. All hail, King Goofy.

I guess we’ll be investing in a few more chairs here shortly.

Anyway, on to the food!

Recipe(s) behind the jump