Wed 26 Mar 2008
L’Amour Et L’Eau Fraiche
Posted by The Silver Fox under Eatin' n' Drinkin'
Right then. As I talked about earlier, the inaugural use of the mandoline was in making ratatouille, using a recipe I found at SmittenKitchen. It was quite tasty, though as the following pictures show, I won’t be winning any awards for presentation in the near future:
A few days later The Girl The Intended made “Pates Par Absorption, Courgette, & Cacao,” a recipe from the Chocolate & Zucchini cookbook, which you really ought to own. I was just the assistant on this one.
Chopping things into little pieces:
Sauteeing the pasta.
Adding in all the ingredients.
Mmmnnn, cacao.
Almost ready to serve.
Now we’re good to go.
March 27th, 2008 at 9:39 am
Nicely done - how did you like the pasta? I keep looking at it, but I’m scared to try it.
March 27th, 2008 at 9:58 am
The pasta was really good. To be sure, the cacao adds a whole kind of taste and texture - J. and I were kinda (pleasantly) surprised. I think we’ll definitely have it again.
March 27th, 2008 at 10:36 am
The pasta comes out starchier than it would if cooked the usual way. The recipe says that you can use toasted pine nuts instead of the cacao nibs, but I highly encourage the cacao nibs. It was a comforting yet surprising and interesting dish.