Nov. 11th, 2006 01:56 pm
oneroom: (Default)
[personal profile] oneroom
I rarely cook pasta but this is super delish. It's adapted from the Moosewood Daily Special cookbook.

1. Slice an onion up thin, then saute it in olive oil with a bunch of garlic. After a few minutes, add a bunch of minced ginger, the grated peel of one orange, a lot of cumin, a little coriander, some turmeric, cinnamon, cayenne, and salt. Add a good dollop of lemon juice and squeeze the juice from the orange in, too. Simmer for ten minutes, then set it aside.

2. Blanch some broccoli, say about a cup and a half. When it's time, scoop the broccoli out of the water with a slotted spoon and set it aside. Add 1-2 T of panchphoran and 8 oz. fettucine to your still-boiling broccoli water. Cook the fettucine 'til it's done, then mix it up with the onions.

3. Cook some more garlic in a little olive oil over medium heat. Add some scallops and cook the scallops 'til they're just barely cooked - about 3 minutes. Add the scallops to the pasta.

4. Get your broccoli and add it to the pasta along with a roughly chopped tomato. S & P as necessary.

It makes for goooooooood leftovers.

Date: 2006-11-12 12:34 am (UTC)
From: [identity profile]
Oh, my goodness. Mmmmm.

Date: 2006-11-12 11:55 pm (UTC)
From: [identity profile]
It's really good. Though scallops aren't my favorite, so now that I know how it all hangs together, I'm going to replace them with chicken or OMIGOD halibut next time. :)


oneroom: (Default)

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