Wednesday, March 19, 2008
Pasta and Pine Nuts and Butter, Oh My!
I have a horrible stomach ache, but that is not going to stop me from sharing something delicious with you. First I must admit why I have a stomach ache. It's because of you. You told me it was ok to eat tacos, and pizza, and velveeta. What were you thinking? Are you trying to kill me or something? Because since then, since you told me it was ok, I have been eating the junkiest of junk. And now I must pay, with yet another stomach ache.
Was it worth it?
No, not at all.
Do I plan to go on some sort of juice fast or master cleanse starting tomorrow?
Will I go on some sort of juice fast or master cleanse starting tomorrow?
Whew. I feel much better now, and while I was complaining to you about this mess you have gotten me into, Andrew was lovely enough to bring me a cup of my very favorite camomile tea. And this is not just any chamomile tea. This is Fleurs de Camomille from Le Pain Quotidien. It's amazing. Grown in Croatia, Bottled in Belgium and a hefty 10 bucks for 16 infusettes (or teabags for us commoners). But I digress.
Spaghetti with pine nuts and browned butter. Ah-may-zing! A major crowd pleaser. It's the kind of meal that everyone likes. Comfort food with a little flair. "Oh this, it's nothing. I just threw it together. I know, I know. Isn't it just grand?" That's how I feel when I serve it, and you will, too. But before you do, here are a few tips.
You have to serve this with oven roasted tomatoes. They have to be on the vine, and it would be great if you could roast them in a white baking dish. They will look amazing when you bring them out to the table all bubbly and hissing. Be sure to coat them a bit with olive oil and sprinkle the tops with good salt before popping them in the oven. Then your guests can fork a couple of those suckers off the vine, onto their plate and then use that same fork to disembowel them onto the pasta. Yum. And yes, I said, "disembowel."
Also, you should serve up some crispy prosciutto to crumble over the top. Another easy crowd pleaser. Just heat a skillet and cook like bacon.
And some chopped parsley in a simple bowl, and some maldon salt, and some fresh ground pepper, and some freshly grated parmesan cheese (I use a vegetable peeler to get really nice pieces). And then your set. Oh, except it would be nice if you had some good wine, crusty bread and a simple arugula salad, too.
Let me know how it goes.
Here is a simple recipe for pine nut brown butter courtesy of Donna Hay's book "Off the Shelf". Just toss with spaghetti (al dente, of course).
Melt 2 3/4 oz butter in a frying pan then add 1/2 cup of pine nuts and simmer until the pine nuts are golden.