I can’t explain what the box of giant shells was doing in the cupboard. At some point I must have thought that stuffed shells were a good idea but I can’t imagine why. So after looking at them for several months I pulled them down. Great. Except I didn’t have any ricotta cheese. That probably would have deterred a smarter person but I pressed forward convinced that I could make it work. Read the rest of this entry »
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Posts Tagged ‘Quick Suppers’
Monday, September 21st, 2009
Fake It Don’t Make It Stuffed Shells
Wednesday, April 16th, 2008
A Suspicious Silence
This is what I found in the wake of the suspicious silence. I guess that’s what you get for leaving a bag of groceries for 10 seconds. Did you do anything today but eat grapes? Yes, but only marginally so. I bought a carton of milk from Whole Foods on Monday and brought it home only to have it leak all over the fridge. As a matter of principle I felt that it needed to be returned to the store. They happily gave me a new carton in exchange and now I don’t have to feel bad about wasted milk and money.
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Friday, April 4th, 2008
Parpadelle with Triple-Cream and Tomatoes
Thanks Erin, for the heads up on this great recipe from the Cheesetique. It was a little bit of a grown up mac and cheese. I’ll admit that I improvised a little out of necessity so you’ll have to take my account of the recipe with a grain of salt. Mysteriously, I couldn’t find parpadelle at Whole Foods so I bought something that looked like the swept of broken ends of lasagne noodles. They served as an adequate substitute. I was also short on some of the ingredient so I scaled the recipe back to about 3/4 of the original. At 5 bucks a pop I only bought one carton of mixed cherry tomatoes and so was a little short on the required amount. I had two leftover bits of triple cream in the fridge but decided one was a little too ‘ripe’ and tossed it ending up on the short side with cheese too so I subbed in a little cream cheese. This probably affected the sharpness of the sauce but that was probably fine because Chase gobbled it up and Ben didn’t complain. The recipe calls for two table spoon each of parsley and basil. Let me preface this by saying I love cheese and anyone who knows me knows that I also have a weakness for Brillat Savarin triple cream but honestly, I didn’t measure the basil, I just kept adding it until the smell didn’t gross me out anymore. So in the end, it tasted good but man, that’s some stinky cheese to begin with now add a little heat and wow that really pops.