Monday, November 12, 2007

i love carbs


two excellent easy pasta sauces...
balsamic sauce:

3 tablespoons butter, cut into small pieces

2 tablespoons balsamic vinegar

2 handfuls grated Parmigiano-Reggiano

Salt and pepper

1/4 cup chopped flat-leaf parsley, a couple of handfuls

heat a skillet over medium low to medium heat, add butter to the pan and let it begin to brown. When the butter has browned, add cooked pasta to the pan and turn in butter to heat through. Add balsamic vinegar to the pasta and cook a minute or 2 longer to reduce the vinegar and glaze the pasta. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

goat cheese sauce:

3 tablespoons butter, cut into small pieces

5 ounces (small log) of soft goat cheese (chevre), crumbled (note, this cheese cost half as much at trader joes as at vons--same brand and everything. this cheese is very versatile, so i've started keeping it in supply.)
whatever herbs you have, optional
in a medium bowl, combine butter and cheese and half a cup of reserved pasta water. add salt and pepper, whisk until smooth, toss with pasta and whatever meat, veggies or herbs you wish/have on hand...

9 comments:

kgn said...

i am leaving a comment on my own blog to say--i have the darndest time formatting this thing sometimes...either too many spaces between lines or not enough!

J. Elle said...

I quite agree...often I re-post the same blog over and over until I get it just how I want it. It's maddening that it look completely different posted than the preview looks.

J. Elle said...

I also wanted to say that we have found the goat cheese log to be delicious on salads. I cut it into rounds with dental floss and dip it in a egg-white wash and then into panko bread-crumbs and fry them in olive oil until brown on both sides and gooey inside. Delicious on top of a salad with a balsamic vinegarette.

kgn said...

i love that idea so much that i went home and made them before i even responded. very good, but i burnt my tongue in my eagerness! what is a good temp--mine weren't quite gooey before being browned...

J. Elle said...

Okay, I consulted my notes and I did forget to tell you that after you've prepped the cheese and dipped it into the panko (or breadcrumbs, whichever you prefer), you are supposed to chill them for 15 minutes. Heat the oil on med-high heat until just under smoking and then cook until browned. I usually turn the heat down a little near the end to allow for some meltiness inside.

Denise said...

I finally figured out that I MUST submit to registering for yet another virtual profile in order to post, so have acquiesced. Once registered, however, I found that the profile seems to work for many blog spots.
Regarding the formatting, I use MS Word (primarily for the spell-check function) then copy & paste.

Anonymous said...

you cant leave as anonymous? just me checking...

kgn said...

well, thank you, mama, for your sacrifice :)

Anonymous said...

May be able to, but I was unsuccessful until I registered.
Nothing is a sacrifice when it's for your children;-] & I was tired of being mutely unable to contribute to your stimulating discussions!