Reflection and Color
I'm grateful for the home I'm currently living in 100%, but grateful for the kitchen? Oh, it's so very hard to say.
Shinny granite reflections coupled with sky lights and an overly orange glow. It hurts my head.
I miss my kitchen. I miss it every day. My cheap matte finish table and beautiful southern facing window. It hurts on deep levels, I tell ya!
But, it's not going to stop me from trying new recipes. It is however going to stop me from taking beautiful pictures. Or at the very least, dampen my spirit enough not to try. *sigh*
Pictures are so important when it comes to food. My mother and sister both look at my book with only small illustrations. "I hate cook books without pictures." Same could be said for food blogs too. *double sigh*
But some books (we'll read that as blogs too) are worth reading without pictures....Beard on Pasta...what a beauty! "Vintage" technically; 32 years old, just like the reader. When, oh when did the 80s become "vintage" I know not?
You can still find copies of this book, Amazon or Etsy are good places to try. Absolutely wonderful, but the same could be said for all books by James Beard. I started with avocado pasta and then quickly moved the next day to basil lasagna. Both delicious!
I had to share the recipe for the avocado pasta. Perfect way to use up three very ripe avocados. Because if you purchase multiple avocados, you know all too well the real struggle of having them all ripen at the same frickin time.
I'm sure I'll find my way around the lighting in this kitchen, until then you'll have to trust me!
3 1/2 cups flour
1/4 teaspoon salt
3 very ripe avocados
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream
3 tablespoons grated Parmesan cheese
Put the flour and 1/4 teaspoon of salt into a large bowl. In a small bowl mash one of the avocados. Stir the eggs into the mashed avocado with a spoon. Add the mixture to the flour and blend thoroughly, either with your hands or in a food processor.
Turn the dough out onto the counter and knead it by hand for about 5 minutes, or until smooth. If your dough is soft sprinkle on some extra flour to keep it from sticking. Let your dough rest for at least 30 minutes.
Cut the dough into four pieces. Roll it into very thin sheets, using a pasta machine. Cut the sheets into 1 1/2 inch squares. Toss them in a mixture of half flour and half semolina to coat. Lay them on a cookie sheet to dry.
Bring a large pot of salted water to a boil. Drop the squares of pasta into the boiling water, and cook for about 3-4 minutes, or until properly done. Drain. Return the noodles to the pot and add the butter, garlic, salt, pepper, heavy cream, and remaining two avocados, peeled and cubed. Sprinkle with Parmesan cheese and stir everything over medium heat until thick. Transfer to a plate and serve with more cheese and slices of red pimiento.
Serve immediately. Enjoy!