For the tilapia, i patted them dry, dredged in seasoned flour, dipped in an egg and cream mixture, and pressed into some fresh bread crumbs.
The pesto orzo pasta (which is making its second appearance on the blog) was so good with this. it had its own flavor, thanks to the pesto and the chicken stock, that it really stood out as more than just a starch. and i find myself really craving it when i want warm noodles or herby rice but either don't want to wait 20-3o minutes for rice or don't want something too big and heavy like spaghetti. i know it's probably the same "weight", but for some reason, having the ability to fit pasta on your fork daintily makes me think that i'm savoring more and shoveling into my mouth a little less.
the roasted cauliflower, also a veteran of the blog, is just so damn good that one head is never ever enough. i can't get away with just roasting one, because andy and i both want to eat one just to ourselves, and we end up giving each other the stink eye when one of us gets up to sneak another forkful of still-steaming florets right from the roasting pan, and then walking back into the living room doing our best nonchalant, innocent whistle. because this is so good, making it stretch a little by adding roasted zucchini and quartered shallots helps.
No comments:
Post a Comment