What have you been up to in the kitchen?

Wednesday, January 30, 2008

Spinach Pasta with Homemade tomato sauce

Spinach Pasta with Homemade Tomato Sauce

I should clarify that my secret ingredient was: spinach pasta.
But also - though I have used most of these ingredients before, I have never used them together in this manner. This was my first time making sauce and melting the goat cheese.

Served with: French Bread with chive and herb goat cheese
Eiswein & Chocolate Vanilla Swirl Cheesecake.

1 package spinach pasta
4 lage roma tomatoes
1 large red pepper
1 package sliced mushrooms
4 cloves garlic
Basil, salt and pepper to taste
1/2 large yellow onion
1 bag of fresh baby spinach
1/2 loaf french bread
garlic and herb goatcheese
2 tsp sugar

Toss the tomatoes (cut up with the red pepper) in the blender until it becomes a liquid solidified mass. Add some EVOO to the pan and diced onions. Let the onions cook until they are almost clear and add the mushrooms and sauce. dice garlic and include that also. Add spices as you see fit, I added salt, pepper, garlic salt, sugar and basil. Cook until it boils and then reduce to a simmer.

Preheat the oven 350. Line baking sheet with tinfoil. Cut french bread into rounds and place on foil. Put goat cheese on top of the rounds.

Put the french bread in the oven for about 20 minutes. Goat cheese will not melt - much.

Boil water and add pasta, it only takes about 4-5 minutes to make it al dente.

I cooked my spinach in a pan with EVOO and salt and pepper on medium until it turns bright green and wilts slightly.

For dessert we will drink Eiswein and eat cheesecake. Good no?

I shared with with Brian - he didn't have anything left on his plate!

Here is Brian's Haiku about the experience:
Cooking with my gal
reminiscent of old world
yum in my tummy

Here is the review::
On a scale of 1-5 (5 being the highest)

1. Was this dish appetizing? (1-5) What were your first impressions? (smell, appearance)
The dish looked incredibly fresh, and smelled fantastic! 5

2. Did it taste good? (1-5) What stood out about it? (flavors, heat, textures)
It tasted better than expected. 5/ All fresh ingredients for sauce; robust, earthy flavors; very warm, not too hot; felt mushrooms, onions, garlic & pasta dancing in sauce. 5

3. Did the cook appear flustered or swear at all while making it - did this dish appear challenging? Were you apprehensive? (1-5)
Cook never felt or showed frustration or anger; dish did not appear challenging; I was not apprehensive at all. 5

4. Was the special ingredient new to you? How special do you think it was? (1-5)
Special ingredient was not new to me(spinach pasta), though I have seldom had it; in this dish, it wasn't too special, though it added extra flavor. 4

5. Would you eat this again? What is the leftover potential of this dish? (1-5)
I would definitely eat this again!; What leftovers? 5

1 comment:

LPS said...

Next day side note: I took the leftover sauce and pureed some chicken bits (cooked) and then cut up some more frenchloaf rounds. I spread that great goat cheese, topped with the chicken pate stuff and then topped with Parmesan cheese ---Into the oven for 20 minutes- so GOOD!