We made a pasta dish called Tomato Basil Penne Pasta. The recipe calls for shredded mozzarella cheese and grated parmesan cheese, but we could only find blocks. So we settled for that and attempted to shred our own mozzarella and make our own parmesan flakes! They turned out pretty well, but we didn't get any pictures before it all melted. Mmmmm, doesn't it look delicious?
As noted in a previous post, Chef Brian had told us to put salt in the water, not oil, when making pasta. After the pasta was ready to be strained, we made sure to shock it, to stop it from cooking. Thanks for the advice, Chef Brian! It worked out well.
We told ourselves that we would leave some pasta out for anyone who might not like our Tomato Basil Penne Pasta. We forgot and had to scoop it out of the tomato basil mixture. Woops!
We also sauteed some zucchini, red peppers, and onions. Because of the limited cooking space and supplies in our apartment, we were unable to saute all of the vegetables in the same pan, at the same time. In the end, the dish tasted delicious anyway. Nothing can stop us!
Looks Delicious!!
ReplyDeleteTip: Before shredding Mozzarella cheese, put it in the freezer for a short period of time. It will shred much easier (although your hand will be colder.
Also, always add a pinch of salt when you're sauteeing veggies. Salt brings out the best flavor of veggies (I prefer to use Kosher salt.
Keep up the good work. I can't wait to taste your food.
It looks delicious. Is this a vegetarian blog? Where's the beef?
ReplyDeleteThanks for the tips Jill!
ReplyDeleteAnd the beef is coming eventually. Or at least chicken. But we're starting out simple!
Are you taking requests?
ReplyDeleteYou are cooking all our meals after we get there RIGHT?
ReplyDeletewe are open to suggestions! and uh we'll see about cooking your meals... maybe a few!
ReplyDelete