I will skip the recipe (please refer to an old one posted last year). But I will say this: before cooking the pasta, blanch the seeded green peppers in the boiling liquid for a few minutes to infuse their heat - then scoop them out - and throw in the cavatappi. Drain pasta and peppers in a colander (see picture).
In the same pot over medium heat, very slightly brown garlic in butter and oil with the olives, add chili flakes, salt and pepper, then mix in the "DMZs" - then blast high to char for 5 seconds. Turn off heat. Add pasta in pot and mix well with garnish, add some whole milk to coat, fresh chopped herbs, and all the Vermont cheese you could grate, those you had bought at the Middlebury co-op, last time you were there. I had Humble Pie brie from the Woodcock Farm; melty Raclette from Spring Brook Farm; and Plymouth Artisan cheese. Transfer everything to a seasoned cast iron skillet (make sure the garlic is on top!), and bake set at 400 degrees for about 20 minutes, just until flaky-crumbly brown on top, until your kitchen smells like a cheese cave!
AND
OJAI VALLEY CALIFORNIA OLIVE OIL CAKE
This is really an oil that's a cake! If you love an oily moist, almost pudding-like cake, then this is it. The dry ingredients are: almond flour, all-purpose flour, bread crumbs - ratio: 3/4 cup, 1/4 cup, 1/2 cup, respectively, plus a 1 tbsp baking powder and a pinch of salt. Wet ingredients are: 1 cup vivacious olive oil, 4 eggs, and zest of 1 Meyer lemon and 1 orange; whisk thoroughly until eggs are emulsified thick with the oil. Combine with dry ingredients. Transfer batter into a small iron skillet that was buttered all round. Bake for about 35 minutes, 350 degrees.
Eat or spoon mac and this cake alternately, with your blankey-shawl over your back, and feel happy, darling...
Post a Comment