Tag Archives: Pasta

Mark Bittman’s “The Minimalist”

6 Mar

I just finished watching Mark Bittman’s new TV show, The Minimalist on the Cooking Channel. I am a fan of his podcast, but unfortunately, rarely remember to read his New York Times column. The good news is that Bittman’s half-hour show has all the dry humor and fabulous, easy recipes as his fun podcast. The bad news is that the show appears to be several of his video-podcasts smooshed together. (Although they may be filming extra segments for the TV show, I wasn’t able to find out.) The first episode was all pasta recipes, and I definitely recognized two segments from his podcast. However, the last recipe was new-to-me and fascinating. He made a risotto-style pasta, using the same technique of slowly adding stock to the pasta and veggies to create a creamy sauce all in one pot. So unless you have seen every last one of Bittman’s podcasts, I recommend checking out The Minimalist in its TV incarnation. Bittman’s recipes are fuss-free and healthy, just what we all need more of in our lives.

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I was aiming for pink

5 Oct

My creation style is a bit slap dash. Freestyle fashion is fearless. Try something, if it doesn’t work, try something else.  I applied my usual methods to a new pasta dish for “Picnic in the Park”, an annual event here in Savannah.

This year’s theme was Pinknic in the Park in honor of breast cancer awareness. A friend made pink cupcakes. I brought pink prosecco and tortellini in red pepper cream sauce. I was aiming for a pink sauce. Rather than go the obvious route, pink vodka sauce, I decided on red peppers.

I roasted 6 small red peppers and 3 small chilies. Then I whirred them up in the blender with a few ounces of goat cheese, fresh basil, a half of a small tomato, a dash of heavy cream, sea salt, and pepper. Similar taste-wise to pesto, the sauce had the texture of mousse. I tossed the sauce with cheese tortellini and capers. Fabulous! The only down side- the sauce is orange not pink.

The next day I pepped up the leftovers with more capers, fresh basil, and some halved cherry tomatoes. Next time around (and there will definitely be a second time) I will use fresh linguine, rather than tortellini. This sauce deserves to be the center of attention.

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