yummy pasta
i will say that i am so thankful for my issue of gourmet which arrives in the mail each month. sometimes there aren't that many gems, but every once in a while i'll get an issue just overflowing with yummy recipes. this month was one in the latter category. :)
my first recipe to try was pasta in garlic-almond sauce. something about it really enticed me when i did my first read-through of this month's issue. i'm not sure what it was, but the photo certainly helped. the thing is, i love almonds. i could eat them day in and day out. they're delicious and crunchy and i'll eat almost anything made with or out of them. this is also advertised as being a quick 20-minute recipe, which definitely fit with yesterday's schedule. i think i could easily cut the time down once i get used to putting everything together. i really liked this dish, even though i ended up using a different pasta (i couldn't find curly tubular pasta at safeway). the almonds are certainly there, but it is much more of a garlicky sauce. the peas add a nice bit of freshness, in addition to the fresh basil and mint. these two items add a great brightness to, what would be, a rather heavy pasta dish. i definitely recommend this (i even had seconds!). it's a great cool-weather dish. :D
the second and third recipes i'm trying out later this week are lemon-oregano chicken legs and horseradish-butter asparagus. unfortunately, i can't find either of these recipes on the gourmet website, but they're titles are pretty self-explanatory. the chicken legs are roasted with lemon juice and oregano, while the asparagus spears are quickly blanched and then tossed with a butter-horseradish spread. i'm looking forward to both of these.
something else i want to try are golden potatoes with caper brown-butter breadcrumbs. they look and sound delicious. the main dish it's show with in the magazine is herb-roasted pork loin. seems rather heavy for a mid-week meal, so maybe keeping this as a weekend meal? the breakfast club has decided to branch out and do a dinner or two out together a month with the group. one of those would be hosted at someone's house, just like what we're doing with our breakfasts. perhaps i'll give these recipes a shot then?
my first recipe to try was pasta in garlic-almond sauce. something about it really enticed me when i did my first read-through of this month's issue. i'm not sure what it was, but the photo certainly helped. the thing is, i love almonds. i could eat them day in and day out. they're delicious and crunchy and i'll eat almost anything made with or out of them. this is also advertised as being a quick 20-minute recipe, which definitely fit with yesterday's schedule. i think i could easily cut the time down once i get used to putting everything together. i really liked this dish, even though i ended up using a different pasta (i couldn't find curly tubular pasta at safeway). the almonds are certainly there, but it is much more of a garlicky sauce. the peas add a nice bit of freshness, in addition to the fresh basil and mint. these two items add a great brightness to, what would be, a rather heavy pasta dish. i definitely recommend this (i even had seconds!). it's a great cool-weather dish. :D
the second and third recipes i'm trying out later this week are lemon-oregano chicken legs and horseradish-butter asparagus. unfortunately, i can't find either of these recipes on the gourmet website, but they're titles are pretty self-explanatory. the chicken legs are roasted with lemon juice and oregano, while the asparagus spears are quickly blanched and then tossed with a butter-horseradish spread. i'm looking forward to both of these.
something else i want to try are golden potatoes with caper brown-butter breadcrumbs. they look and sound delicious. the main dish it's show with in the magazine is herb-roasted pork loin. seems rather heavy for a mid-week meal, so maybe keeping this as a weekend meal? the breakfast club has decided to branch out and do a dinner or two out together a month with the group. one of those would be hosted at someone's house, just like what we're doing with our breakfasts. perhaps i'll give these recipes a shot then?