The 'what's for dinner?' question starts early in the day at the ECM household. Sometimes even before breakfast. I should be flattered that my kids look forward to eating dinner I slave all day over a hot stove, growing my own vegetables and slaughtering my own meat, but let me at least wake up before asking! When you ask me that early, I put my foot in my mouth. Tonight we were suppose to have jambalaya but I read the recipe at around three o'clock this afternoon and it's for a slow cooker. I said I would wing it but then ibKid reminded me of the rules. That I had to follow the rules. Rules schmules. We don neeed no stinkin' rules. I got the teenage 'mom' look, any of you with teenagers knows this look. It's the half exasperated, half I can't believe you will/would/can embarrass me like this. I caved folks. I caved to my teenage daughter, so much for evil mom.
I swear this is Yummy Mummy's fault. Katie and her are in cahoots. I'm not sure when Katie decided to turn against me but I know it's when she started reading Y.M.'s blog. FYI, Kim is in possession of some magical tampons for her tiger tooth and snail slime hoo-ha.
Winter Herb Pasta: courtsey of Yummy Mummy who stole it from Gourmet
Makes 4 to 6 (main course) servings
2 tablespoons unsalted butter
5 tablespoons olive oil, divided
3 garlic cloves, coarsely chopped
1 1/2 cups coarse fresh bread crumbs (preferably from a baguette, but if you don't have enough bread on hand, you can supplement with some good quality bread crumbs)
1 pound dried bucatini or thick spaghetti
2 teaspoons chopped sage
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1 cup chopped parsley
Preparation: Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook garlic, stirring, until fragrant and pale golden. Add bread crumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl, reserving skillet.
Meanwhile, cook bucatini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain.
Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.
Add pasta, 1/2 cup reserved water, and parsley and toss well. Add more water to moisten if necessary. Serve sprinkled with bread crumbs.
*Tasting Notes: I am loathe to admit this but this pasta is GOOD. Like fo'shizzle good. This pasta smelled so good I wanted to rub it all over my body because the smell alone would let me MADOF. It was that good. Kim... I'm giving you an imaginary fist bump. Excellent job, my east coast blogging buddy.
You just slip out the back, Jack
Make a new plan, Stan
You don't need to be coy, Roy
Just get yourself free
Hop on the bus, Gus
You don't need to discuss much
Just drop off the key, Lee
And get yourself free
Yeah, I know it's not a Simon and Garfunky song but it's my favorite Paul Simon song. So there.