I have decided that I enjoy being broke. It happens at the end of every month, here – and especially so this month, because I’m socking money away to go to Greece next weekend. (OK, OK, I realize that means I’m not totally broke.) I enjoy it because it forces me to really root through my kitchen to see what I can use, and how creatively I can use it. Yesterday I made quickbread with half a cup of flat beer (I’ll be posting that soon), and I used the rest of my almost-wilted wild garlic to infuse sunflower oil, which today I put on pasta with some sirene. Here’s what it looked like:
This is so simple I’m not even going to write a recipe: just cook some small pasta shells, drain, and toss with sirene or goat cheese and wild garlic oil. (Scroll down to the bottom, with that link.) I know you’ll thank me when your mouth isn’t full.
8 responses so far ↓
weiwuwhee // March 25, 2008 at 6:56 pm |
Loving your blog! We’re running against the end of the month here as well but I’m not sure if we’d say we’re “enjoying” it. I’m intrigued by this wild garlic. Do you forage for this or do you get it at the market? Is it just ‘див чесън’?
parsnipsaplenty // March 25, 2008 at 7:22 pm |
Yes, it’s div chesun. I got it at a market, and the guy selling it to me was so excited that he had it. Then when I went to buy potatoes from someone else, THAT guy was stoked about it too. I asked him how to use it and he said, “Oh, only in salads.” I have since learned that that is definitely not the case, and I’m absolutely going to be keeping an eye out for it and maybe asking someone to go foraging with me for it. I want to get bunches more to make up a big jar of wild garlic oil, which is my new favorite thing.
JennDZ_The LeftoverQueen // March 25, 2008 at 9:43 pm |
This garlic oil sounds wonderful! Your pasta looks great too! YUM! Those are some of the best dishes – the ones without a recipe!
Welcome to The Foodie Blogroll!
gkbloodsugar // March 27, 2008 at 2:13 pm |
Great idea – I’d never have guessed it was scraped together if you had’nt of said so.
Great job.
Jerry // March 27, 2008 at 2:27 pm |
Love goat cheese and it goes well with a lot of stuff. Good luck on the trip to Greece.
Hannah // March 29, 2008 at 6:53 pm |
Thanks for the link! You’re on our blog list now too. We also are part of FoodBlogSearch, http://foodblogsearch.com. It’s a really great search engine for when you want to search for recipes just from food blogs (and you can restrict it to vegetarian, gluten-free, etc).
parsnipsaplenty // April 1, 2008 at 12:58 pm |
Jerry and GK – thanks!
Hannah – Thanks for the link, and I’m glad to see I’m on your blogroll as well! A friend of mine here clicked over to your site recently and was drooling over your recipes.
Homemade Nettle Pasta « parsnips aplenty // April 15, 2008 at 5:56 pm |
[...] it’s often used in salads or in place of spinach in banitsa. I’ve made an addictive pesto with wild garlic, and last year a friend presented me with a bagful of pungent mushrooms that [...]