The parmesan gnocchi I made the other night turned out wonderfully – light, pillowy cushions of cheese and potato pasta sautéed in olive oil, sun-dried tomatoes, and garlic. I did not turn out the prettiest of gnocchi, the cheese made them a little chunkier then usual, but the flavors all checked out. I added more…
Category: Pasta
Soba, Edamame, and Sesame Seed Stir-Fry
One of my favorite vegetarian meals – buckwheat noodles, edamame, and sesame seeds tossed in a sweet, salty, and tangy sauce. One of the best things about this dish is that it requires less then 10 minutes of preparation, if you buy the edamame already shelled, and only about 5 minutes of cook time. Ingredients:…
Saffron Pasta with Oranges and Olives
My homemade saffron semolina pasta sautéed in olive oil, garlic, madeira wine, and a squeeze of fresh orange juice, sprinkled with Kalamata olives and chopped parsley. Ingredients: Saffron Semolina Pasta 1 tbsp Olive Oil 2 minced cloves of Garlic 1/4 cup Madeira Wine the juice from 1 Orange 1/2 cup sliced Kalamata Olives 1/2 tsp…
Saffron Semolina Pasta
A basic semolina pasta infused with saffron. The semolina adds a little bite to your pasta’s texture, and increases the protein content of the pasta while imparting a slightly nutty flavor. The saffron is a splendid way to dress up your pedestrian pasta into something exotically wonderful – after all, if you are going to…
The Ephemeral Bee 