Since my cooking class got cancelled (low enrollment for that particular class), I decided that I would stop by the bakery. This bakery is ran by culinary students, and I've wanted to stop for some time, just never did. I bought several dessert type items to try. I don't feel bad about eating them because they were not big at all. Here are some samples of my eats...
This I bought at a different store while picking up a few items to make dinner. I got this on recommendation of our school secretary. Since I had several sweets today, I won't be eating this for a few days.
While at the speciality store, I also got arugula. I have never used it in a recipe, so I am interested to see the taste it brings out. I bought garlic already made because I wasn't in the mood to do fresh garlic tonight.
I am really into cooking magazines over cookbooks. I like the cheaper price, and the variety that they seem to have. I tear out the recipes I like, and am in the process of making my "own" cookbook from the recipes I like.
Garlicky Spaghetti with Beans and Greens
8 ounces uncooked spaghetti
3/4 teaspoon kosher salt, divided
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1/2 teaspoon crushed red pepper
2 cups grape tomatoes, halved
1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
5 ounces arugula leaves
2 tablespoons fresh lemon juice
1/2 cup (2 ounces) grated Parmesan cheese
1. Cook pasta according to package directions. Drain pasta in a colander over a bowl, reserving 1/2 cup of pasta water. Place pasta in a small bowl. Add 1/4 teaspoon salt, tossing gently. Set aside, and keep warm.
2. Return pan o medium heat. Add oil, garlic, and pepper; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in remaining 1/2 teaspoon salt, tomatoes, and beans; cook 2 minutes. Add pasta; cook 4 minutes, stirring frequently. Add reserve pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese. Serve immediately. (Makings 6 servings.)