It must be that time of the year where everyone has a plethora of really wonderful baking fruits in their bounty baskets to use up because so many of us reached for our best cobbler and crisp recipes over the weekend. Here’s mine, and some others I came across in my blog stalking today. Enjoy!
Sometimes what you envision in your head doesn’t always work out in the final version. Sometimes you need to go back to the drawing board, and sometimes you just need to tweak the great idea you started with. That’s where I am with these pappardelle noodles.
I made them wide and long. I thought that was best. What I didn’t think was how it was going to be eaten, in practical terms. I cooked my first test batch last night and realised there was no way to twirl the long noodles on a fork. None at all. Trust me, I tried!
And for the first time my husband’s suggestion that I wear a white tea towel tucked into the front of my shirt as I ate didn’t offend me. It actually came in quite handy. Instead of stain removing tomato sauce from my laundry tonight, I was able to take the remaining noodles and break them up before I dropped them in the pot. This helped. A lot. I still needed to use the side of my fork to break down large chunks of noodle, but none of it found its way to my clothing. Win!
Anyway, this is the before and after of my pappardelle. I didn’t make anything fancy for this one because it was more about the noodle than the sauce tonight. It still turned out quite tasty, though. You can’t go wrong with a basic Marcella Hazan tomato sauce. You really can’t. All you have to do it top it with fresh pepper and shavings of Parmesan cheese, and you’ll be all set to feast.
(From the archives)
Years ago, Adam from BlogHungry posted his recipe for Personal Vegetable Lasagnas and I fell in love with the idea and his recipe. This is my interpretation of it. My husband liked the idea but he hated the execution because (shocker) it was meatless. (Right?) Anyway… I loved it. Make it. Tell me, and Adam, what you think of his creation.
This recipe link went around the ‘net a few times before I found it I’m sure, but now that I have, I’m all over it. The idea of making petite lasagna cups is amazing on its own but add to that the use of wanton sheets in place of the traditional pasta noodle? Brilliant. It’s use alone will mean many speedy dinners made for kids of all ages, and that rocks! I can’t wait to make my big kid (my husband) a tray of these babies. He’s going to think he died and went to heaven. 🙂
Deep fried French Vanilla ice cream, served with a bit of Nutella for good measure.
Now THIS is what you serve for dessert on your anniversary if you intend to stay happily married for another year, kids. 😀
[Recipe via ZoomYummy.com] Addendum: I used smashed up kamut cereal for the coating because I don’t like or eat Corn Flakes. I’m sort of a snob like that. Heh.