I wish I could say this high-carb dish was fuel for the marathon I was running the following day. I can’t.
However, you might find the path to its development interesting. And, if you follow that path, you’ll be rewarded with recipes from 2 blogs.
Let me give you the back-story.
When my friend Norma of Platanos Mangoes and Me! was visiting recently we went food-shopping. Who doesn’t when they are with their foodie friends? Norma spotted this variety of pasta (La Flora Marigold) and immediately purchased it to take back to NY…but, good friend that she is, she shared some with me before she left.
We planned to participate in our blogging friend Val’s event — “Invite a blogger to your table”. But, after reading the instructions (both bloggers prepare the same dish), we decided instead to shake it up and surprise each other with what we did with the same product.
The home cook (and perhaps the professional chef as well) get inspiration from a variety of sources — seasonal ingredients, product availability, other chefs, etc. Sometimes it’s as simple as SIZE.
I knew I didn’t want to bury the pasta so I paired it with equally sized ingredients — and that’s how I came up with potatoes, cute little mini ones that when sliced were the perfect size.
You might have noticed that while pasta is a constant on FOODalogue, 3 other ingredients (butter, potatoes, leeks) rarely appear on these pages.
Recipe: Pasta + Potatoes
- minced garlic
- leeks cut in thin rounds
- olive oil + butter
- sliced potatoes
- sliced button mushrooms
- capful of Italian Dry Vermouth
- Saute garlic and leeks in olive oil + butter, add sliced potatoes, and sliced button mushrooms till tender.
- Add capful of Italian Dry Vermouth and let it cook out for a few minutes.
- Cook pasta separately, drain and toss into pan to thoroughly coat.
Finishing Touch: freshly grated parmigiano reggiano, freshly ground black pepper and a sprinkle of porcini salt (optional).
I’m going over to see what Norma did with those cute little Marigolds. Click HERE and join me!
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!