Friday, October 1, 2010
Welcome to the newest feature of Fresh Cut Cook. It's called "Just Make Me", which is a more succinct and cleverer (does misspelling 'clever' invalidate its meaning?) way of saying "My Shizzle Was Lay-zizzle And Didn't Feel Like Taking Pictures While Preparing This Awesome Meal." It may make an appearance on the blog once every week or two, because I won't lie to you; there are times when I feel like cooking minus the song and dance that comes with food blogging.
In this feature, you will find a yummy recipe without me yammering on about things, like how it's so peculiar that one of my co-workers only seems to like me on Tuesdays and Fridays, while being openly hostile the rest of the week.
(That IS peculiar, right? I mean, I know I can't be everyone's cup of tea, but I've never really worked with anyone who has so openly disliked/been enervated by/eye rolled me before, so this is new and bumpy terrain.)
But thanks to inspiration from Emeril Lagasse via my Everyday Food magazine, I decided to heal yet another rotten work week with baked pasta, Monika-style. Which means way more cheese than is called for. So, without further ado, Just Make This. It is everything you want from baked pasta; salty, cheesy and filling, punctuated by these lovely, juicy bursts of tomato, and a more subtle basil flavour. I promise to entertain the socks off of you with my usual full-length musings on life when I return from our third, (3rd!!!!) attempt to get Heidi The Jetta to haul us to Sauble Beach without going Kaboom! on the highway.
'You Only Like Me On Fridays' Baked Pasta, inspired by baked pastas everywhere...
2 - 2 1/2 cups penne or other small shaped pasta, prepared according to package instructions
1 can evaporated milk (12 ounces)
1 1/2 cups crumbled goat cheese
3/4 cups crumbled feta cheese
1 tsp dried oregano
1/2-1 tsp red pepper flakes
fresh ground pepper, to your taste
1/2 cup fresh basil, coarsely chopped
1 tomato, chopped
1 1/2 cups spinach
1. Preheat oven to 350 degrees F. Cook pasta according to package directions. While you're waiting for it to boil, combine the evaporated milk (no less than 2% milk fat; don't bother with the no-fat stuff) with the eggs, both cheeses, oregano, red pepper flakes, fresh ground pepper, fresh basil, tomato and spinach in a large bowl.
2. Add pasta to the bowl and mix everything till well combined. Pour into a 8 - 9 inch square pan or equivalent round baking dish, and bake for about 25 minutes or until the pasta looks 'set' in the middle and is golden brown on top. Let cool about 5 minutes, then serve!