29 June 2009

Guacamole-Salsa; Spaghettini Aglio e Olio with Mixed Greens and Herbs; Tarte Tatin

No cooking class tonight because of Canada Day. Instead, a night of domestic bliss: reading, cooking, CBC, The Wire, napping, cleaning (supposedly -- I haven't got to that last part yet).

Remnants of blue corn nacho chips with Fresh is Best Medium-Hot Guacamole: best mix of guacamole and salsa I've ever had, with lemon and cilantro. The only dip you need for tortilla chips.

Spaghettini Aglio e Olio with spinach, arugula, basil, parsley and thyme, and fresh grated Parmesan. I have a bad habit of overusing fresh herbs when I know that what I don't use will likely go to waste. It took me a while to figure out which herb was overpowering -- it was the thyme. It's just a bit too strong for all the other subtle flavours of the Aglio e Olio dish. If I'd left it out, it would have been perfect.

Tarte Tatin: oops.

I had such a pretty pattern going . . . but in the end about 6 of the apple slices stuck to the pan.

I should have added butter to the apples before turning them, instead of after.

Also: the pastry dough shrank pretty much as soon as I put it in the oven. I should have rolled it thinner and cut it into a circle around the pan . . . instead, once again not wanting anything to go to waste, I just used all of the dough and tried to shape it into a circle. It didn't quite work. No matter: it was still really, really delicious.

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