For our anniversary this year I gave Jim a cookbook. Not a very romantic gift for a 28th wedding anniversary but I had my reasons!
For the last couple of years I have been telling Jim that I would cook for the first 30 years of our marriage and he was in charge of cooking the second thirty years! I don’t think he believes me!
You see Jim doesn’t cook. He would say he cooks but throwing a piece of meat on the grill really isn’t cooking. He does make a mean Puff up Pancake but that’s about it!
I figured he needed a couple of years to practice, so for our anniversary I gave him
How to Cook Everything : 2,000 Simple Recipes for Great Food
So far he hasn’t actually cooked anything out of it but I have.
For my herb class I used Mark Bittman’s Linguine with Garlic and Oil recipe. One of the things I love about this new cookbook is that Mark will give you a good basic recipe and then he shows you lots of ways to easily change it up.
You can take his basic Linguine with Garlic and Oil recipe and add in fresh herbs and nuts to create a different taste. That’s exactly what I did at the herb class.
I love pine nuts so I chopped up some of those and then put together a combo of fresh herbs – 1/4 C parsley,1 /4 C basil, 1 sprig of thyme and a couple of tablespoons of chives.
Add the nuts and herbs to the olive oil and some garlic and you have a simple, quick and delicious summer meal! A hand full of Parmesan cheese thrown in at the end is yummy too! Add a fresh green salad and some cheesy garlic bread or herb bread and you are good to go!
- Salt
- 1/3 C extra virgin olive oil or more as needed
- 2 Tbsp minced garlic
- 1 or 2 small dried red chiles or to taste or hot red pepper flakes to taste (optional)
- 1/2 C chopped nuts such as pine nuts walnuts, almonds, hazelnuts, pecans.
- 1/2 C fresh herbs - combination of basil parsley, thyme, chives, rosemary etc.
- 1 pound long thin pasta, like linguine or spaghetti or any other pasta
- 1/2 C grated fresh Parmesan cheese
- Bring a large pot of water to a boil and salt it. Add pasta when it comes to a boil.
- Heat the oil. When hot add the nuts and cook, stirring frequently, until they start to toast and become fragrant, just a minute or two. Turn down the heat to medium -low and stir in the chiles, garlic and a large pinch of salt.
- Let the garlic sizzle a bit shaking the pan occasionally, just until it turns golden, about 3 minutes. Toss in the herb mixture (total of 1/2 -1 cup) The herb mixture may absorb all the oil so if it does add a little more oil when you toss it with the pasta or add in some of the pasta water.
- Turn off the heat if the pasta isn't ready.
- Cook the pasta until it is tender but not mushy. When it is done drain it, reserving a bit of the cooking water. Reheat the herb/garlic mixture briefly if necessary. Taste and adjust the seasoning, toss with Parmesan cheese and serve - yum!
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Bring a large pot of water to a boil and salt it
-
Add pasta when it comes to a boil
-
Heat the oil
-
When hot, add the nuts and cook, stirring frequently, until they start to toast and become fragrant, just a minute or two
-
Turn down the heat to medium -low and stir in the chiles, garlic and a large pinch of salt
-
Let the garlic sizzle a bit, shaking the pan occasionally, just until it turns golden, about 3 minutes. Toss in the herb mixture (total of 1/2 -1 cup)
-
The herb mixture may absorb all the oil so if it does add a little more oil when you toss it with the pasta or add in some of the pasta water
-
Turn off the heat if the pasta isn't ready
-
Cook the pasta until it is tender but not mushy
-
When it is done, drain it, reserving a bit of the cooking water
-
Reheat the herb/garlic mixture briefly if necessary
-
Taste and adjust the seasoning, toss with Parmesan cheese and serve
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I can practically smell it, as I read through your description! I am going to do a cooking lesson with the boys next week, using this!
I was so happy to see you sharing Mark’s book “How To Cook Everything”. He’s a friend of mine and one the “best” cookbook authors around. This book is my go to for so many basic recipes and everything in it is always good. I suggest this to anyone and everyone that cooks. You will use it over and over and over again. Oh yeah…..regarding the recipe for Linguine with Garlic and Oil….I use this as my base for Linguine with Clams. Also good with shrimp and chicken. Yummmmmmm….now I’m hungry. Think I’ll make this for dinner.
This sounds and looks yummy.
No wonder your husband doesn’t cook. You are SO good at it!
I’m sure he has other talents…
Hmmm – now my interest is peaked – I will have to to and pick up Mark’s book. I have a question. I recall reading on your blog somewhere about how to set up a blog. I can’t find it – would you mind directing me to the spot.
Happy Canada Day to all your fellow Canadian readers!
By the way – I am from Manitoba (currently in Alberta)and have been to Lake Winnipeg many a time! Great place to relax (minus the horrific mosqutoes!) Ta
Cat
Cat,
The info on setting up a blog is over at ilashgirls – here is the link. If you have any more questions please just email me and I’m happy to help!
Here’s na link to the post.http://ilashgirls.com/become-a-blogger/