Low-hanging fruit.
Saturday, October 5, 2013
Monday, September 30, 2013
Shocking
Shocking Pink Pasta
from Clotilde Dusoulier's "The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen"
12 ounces beets, peeled and diced
1 cup light whipping cream or unsweetened non-dairy cream alternative, such as soy or rice
1 clove garlic
1 tsp. salt
1 tsp. whole cumin seeds or 1/2 tsp. ground cumin
1 pound pasta, such as spaghetti, bucatini or linguine
freshly ground black pepper
1 cup chopped fresh flat-leaf parsley leaves
2/3 cup almonds, toasted and roughly chopped
In a food processor or blender, combine the beets, cream, garlic, salt and cumin. Process until smooth.
Bring salted water to a boil in a large pot. Add the pasta and cook until it's a minute shy of al dente. Drain, return the pasta to the pot, and fold in the sauce. Return to medium heat and cook until heated through and al dente, about 1 minute.
Divide among warm bowls, sprinkle with pepper, and top with the parsley and almonds. Serve immediately. Makes 4 servings.
from Clotilde Dusoulier's "The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen"
12 ounces beets, peeled and diced
1 cup light whipping cream or unsweetened non-dairy cream alternative, such as soy or rice
1 clove garlic
1 tsp. salt
1 tsp. whole cumin seeds or 1/2 tsp. ground cumin
1 pound pasta, such as spaghetti, bucatini or linguine
freshly ground black pepper
1 cup chopped fresh flat-leaf parsley leaves
2/3 cup almonds, toasted and roughly chopped
In a food processor or blender, combine the beets, cream, garlic, salt and cumin. Process until smooth.
Bring salted water to a boil in a large pot. Add the pasta and cook until it's a minute shy of al dente. Drain, return the pasta to the pot, and fold in the sauce. Return to medium heat and cook until heated through and al dente, about 1 minute.
Divide among warm bowls, sprinkle with pepper, and top with the parsley and almonds. Serve immediately. Makes 4 servings.
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About Me
- Christina Eng
- is a writer and reviewer on the West Coast whose essays and articles have appeared in publications such as the Oakland Tribune, the San Francisco Chronicle, Budget Travel, Brown Alumni Magazine, Saveur, Relish, Gastronomica, Best Food Writing 2002, www.theatlantic.com, www.npr.org and www.culinate.com. She has a bachelor's in English from Brown and a master's in literary nonfiction from the University of Oregon. Send comments, questions and suggestions to: mschristinaeng@gmail.com.
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- "James and the Giant Peach" by Roald Dahl
- "Manhood for Amateurs" by Michael Chabon
- "The Big Sur Bakery Cookbook" by Michelle and Philip Wojtowicz and Michael Gilson
- "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson
- "Toast: The Story of a Boy's Hunger" by Nigel Slater
- "Jamie at Home: Cook Your Way to the Good Life" by Jamie Oliver
- "The Gastronomical Me" by M.F.K. Fisher
- "Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China" by Fuchsia Dunlop
- "My China: A Feast for All the Senses" by Kylie Kwong
- "Serve the People: A Stir-Fried Journey Through China" by Jen Lin-Liu
- "Dreams from My Father: A Story of Race and Inheritance" by Barack Obama
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- "Wallace & Gromit: A Matter of Loaf and Death"
- "Gourmet's Diary of a Foodie"
- "Waitress" with Keri Russell
- "The Future of Food" by Deborah Koons Garcia
- "Food, Inc."
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