I like to cook and read cookbooks like novels – my favorites are the ones with great pictures (actually, I kind of hate cookbooks without pictures, no fun and not nearly the inspiration quota). But, as cooking is a nearly every day thing (I don’t count the heat-n-eat stuff as cooking), I don’t always have the ingredients for the latest recipe I found, or more often, I have some items that really need to get used up (or $ in the garbage can they will soon be) and so I have to figure out what to do.
There are websites out there that you can type in ingredients and they will pop back at you with a recipe, but . . . I’m not really the recipe following type, as much as I like to read them. I am a bit of a rogue that way, and will try some of this with some of that. Most of the time the experiments end up pretty great – I mean, really, if you like everything separately, then together it will probably be good. And if you kind of know how each item cooks up, then you really can’t go too wrong. So the other night I had 6 bratwurst, fresh basil pesto, and 4 zucchini from the garden. Why not?
Zucchini curls with onion, basil pesto and pine nuts on angel hair pasta. Not much of a name, but it was soooo good.
Do you want to make it too?
Toasted pine nuts – about 1/2 or so
6 bratwurst (cook in water, then cut into coins and saute with more basil/olive oil; do this before the pasta and set aside covered to stay warm.
Some extra basil leaves (5-6)
1 large vidalia onion (cut onion in half and then slice into half rings)
4 medium size zucchini (each about 8 inches) (wash and using vegetable peeler, peel into long ribbons – discard the seedy center)
1 cup of basil pesto (I made this the day before with 2 cups of basil leaves, about a cup of pine nuts, 1/2 cup olive oil, 1 cup parmesan cheese, salt/pepper – throw it all in the food processor)
Angel hair pasta – cook the box up per directions, drain. While the pan is still hot, add olive oil and the pesto, then add back in the drained pasta to coat.
While the water was boiling for pasta, I started to saute the onions on medium for about 7 minutes (still a bit of a crunch left). I added the zucchini in and sauted it all together for about another 6 minutes, adding a little more olive oil (tbsp) and some lemon juice (tsp). Added salt and pepper to taste. Tossed the sliced bratwurst in, and then added all that to the pasta and tossed some more. I poured all this into my serving dish and topped with pine nuts. I didn’t add parmesan, but next time I think that would be nice.
It was so nice and light and the bratwurst was fine with it – I got thumbs up from my husband on the zucchini ribbons – very light but still a crunch and good flavor.
So what cooking experiment have you tried lately? Let’s hear about it . . . D