it sure is an odd- yet wonderful- feeling being on vacation for weeks and weeks and not doing any household chores like cooking, cleaning, ect... just so i dont forget how to do all that for when i return to the real world in july- ive been trying to cook at least one meal a week for all 7 of us here to help out some.
all three weeks have been delicious! they are all new recipes, so you know how that goes- but i cant wait to try them all again! and a big shout out to my recipe provider kara- who knew she was such a gourmet cook?
two recipes are from rachel ray...
Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes
http://www.rachaelray.com/recipe.php?recipe_id=2784
*says it serves 4, more like 8! i doubled the goat cheese and make sure to put the goat cheese at the bottom of the bowl with the hot pasta on the top- it melts in an amazing way! i also threw in some cooked chicken.
Pasta with Prosciutto and Melon
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Pasta-with-Prosciutto-and-Melon
*this is the perfect summer pasta! weird combo, but it works! sauce is sweet and unusual. use a potato masher for the melon while it cooks. i used mini penne for the pasta. it was SO good! i nearly doubled the prosciutto.
and lastly.... this one is very strange, so get ready!
kara has tried to recreate this deliciousness from the french brasserie "Bouchee" on trendy newbury st in boston http://www.boucheebrasserie.com/
Blue Cheese & Green Grape Pizza
-start with a pillsbury pizza dough, sprinkled with a little evoo, salt & pepper
-cover in cooked, sliced sweet sausage and sprinkle with blue cheese crumbles ( or gorgonzola, feta, goat cheese)
-sprinkle on chopped tarragon (fresh would be ideal, but i used dried)
-then spread sliced green grapes generously over top and bake as dough requires
in kara's words: "Yum the bite of blue cheese w/freshness of grapes!! Weird but awesome!!!"
i couldnt have described it better. you all MUST try this! again- prefect for the warm, summer weather.
okay- enough for now. bon appetit!
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