Sunday, February 21, 2010

Making the rounds

My corporate apartment looks like a page (or three) out of the ikea catalog. The kitchen is ikea with ikea tableware, glasses, pots, pans, everything. It's almost like I'm cooking at JP's again - same cutting boards, same colander, same cheese grater, same pots and pans...sounds like all the tools for some pasta! And so, shying away from jarred sauces at Monoprix (they don't seem to be very good, are tiny, and way overpriced), I made the tomato sauce that has (apparently) been making its rounds on the internet for a while. I only recently read it on Smitten Kitchen (one of my favorite food blogs!). 

Deb is right...this sauce is pretty gosh darn lusciously silky (I mean come on, it has 5 tablespoons of butter!). I think I'd add some herbs to it for a better flavor profile but even by itself its yum. I tossed the sauce with some orecchiette. I don't know if that was the best choice of pasta shape (I think buccatini would be really good...or I guess spaghetti), but that's the only pasta I have on hand at the moment. Plus, I find orecchiette really adorable. Please note, that amount of sauce below is not all the sauce. That's probably 1/4 of it so...1 tbsp of butta.

Other things making the rounds that I have yet to take a stab at are the Jacques Torres chocolate chip cookies and the Jim Lahey no-knead bread. I'm waiting or the rest of my stuff from NYC to arrive (it's somewhere in the Atlantic Ocean...) particularly my Le Creuset for the no-knead bread (and other recipes I have yet to make). Which means I gotta wait until I move into my apartment (can't wait!). Same for the chocolate chip cookies. Gonna start baking and bringing stuff to work like I did in NYC...but I'm going to stick to the good American stuff: brownies, cookies, cupcakes (surprisingly, I haven't seen them here yet) and rice krispie treats (although I hear the ingredients are hard to procure here for that...anyone wanna stash some rice krispies and marshmallows in their suitcase for me?)

No comments:

Post a Comment