I’m baaaaack. I can’t believe I took a full two month hiatus from my little food blog. What a big ball of laziness I’ve been. Well, I have been somewhat busy moving, quitting my job and finally watching Breaking Bad so I guess I have some valid excuses?
Anyway, now that I don’t have real work to get in my way, I can get back to some serious cooking. I started by dusting off my cookbook collection and getting off Pinterest. Not that there is ANYTHING wrong with Pinterest. I would marry Pinterest if I could, but there’s a bit of charm in good old fashioned things like actual bound books don’t you think? So I made a vow to try at least two recipes per week from each and every one of my poor, neglected cookbooks.
The first lucky book is “La Tartine Gourmande: Recipes for an Inspired Life” by Beatrice Peltre. The Author’s stories along with her amazing recipes and beautiful photographs will make you wish you were born and raised in the French countryside just like her and will give you a sudden urge to sell your car in exchange for a bicycle with a basket and a bell so you can ride it to the local market and pick up baguettes and fresh vegetables. It will also make you want to rent a house in Nantucket and have clam bakes and build sand castles all summer long. Seriously.
Here’s a quick and easy recipe to get you started on your journey to becoming a casual yet elegant Parisian living in New England:
- Linguine (or Spaghetti or Tagliatelle, whatever you got)
- 4 TB good olive oil
- 1 small red onion, thinly sliced
- 1 lime, zest and juice
- 1 celery stalk, diced
- Pinch red chili flakes
- 4 cloves garlic, minced
- 2 zucchini, thinly sliced or julienned
- 1 cup grated Parmesan cheese
- 1/4 cup cilantro, chopped
- Sea salt
1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Once al dente, drain and rinse and place in a large bowl. Toss with 1 TB of the olive oil and cover to keep warm.
2. While pasta is cooking, heat 2 TB of the olive oil in a large wok or skillet over medium heat. Add the red onion, lime zest, red pepper flakes and celery and cook for about 2-3 minutes until the onion and celery begin to soften. Add the garlic and cook for 1 minute. Add the zucchini and cook for 1 more minute.
3. Add the pasta, lime juice, cheese and cilantro to the pan and toss to combine.
4. Serve immediately with additional Parmesan and a drizzle of olive oil if desired.
Source: Adapted from “La Tartine Gourmande: Recipes for An Inspired Life”