Tuesday, August 8, 2017

Bread for August 10

This is a little bit of a vacation for me because both the Fort Jones and Etna Farmer's Markets are closed for the fair. And truthfully, I can really use some rest.

I thought I would make a few more varieties for you all on Thursday; I am going to try for a buckwheat sourdough, a seeded sourdough, a rye, something with nuts and raisins or cranberries, and the Country French.

I'll try for some cookies, too, and I do have some eggs so if I have the time I will make just a few batches of pasta.

This time of year, when it is hot, and we are tired, and hungry, and fed up, and pressed for time, sometimes we don't want to do a lot of cooking. In such times, recipes such as this one that I found on Facebook, a very fast (once the water is boiling, about 12 minutes) garlic, oil, and parsley sauce for pasta, are here to save the day. If you have parsley in the garden, a little salt, some garlic lolling about on the counter, some decent olive oil, some pasta, and a pot to cook it in, you are in business. (I wish I could figure out how to embed the video here -- you'll want to watch it, it is very fast and helpful -- but if you go to the link you will see it.)

The key, which many of us in America are never taught, is to save a healthy bit of the pasta water to use in the sauce. You ladle out some water while the pasta is cooking and use that to build the sauce, and just a moment before the pasta is done, you add it to the sauce; you then finish cooking the pasta in the sauce for a minute or two and you are off to the races.

Look over your shoulder to make sure no one is watching, and drop an ice cube in some cheap white wine -- because it's summer, after all -- and enjoy dinner!

Buon appetito!

--Erik Ryberg

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