Monday, May 24, 2010

Thank You, Bon Appetit!

It happened this weekend.  It was like a nightmare...

I sat down to create this weeks menu.  I methodically wrote out each day of the week on a notepad, went through the pantry, checked out the fridge and sat down to create.  Blank. 
I walked outside to check on my fresh herbs.  Sat back down.  Still blank.
I talked to my husband, "what kinds of things do we make that are good and that we can have for dinner this week?"  My blank stare was met with his blank stare. 

Normally I'm thinking of next week before the current week is even over.  Normally Ladd and I are vying for who gets to think of the most meals.  Normally I have a list lined up to blog about.  What is happening!?

That's when we decided to rely on an old friend: Bon Appetit Magazine.  Thank you Bon Appetit for adorning my coffee table, ready and waiting for someone to thumb through your pages.  Thank you for dazzling me with your photos, stories and recipes.  My Monday night meal thanks you.  Our bellies thank you.  And now, my blog thanks you. 

The May issue is full of inspiring ideas.  I often snag the main ingredients from a recipe, then add in my own details.  Tonight, mostly due to my lack of creativity, I decided to follow the directions.  My only changes were a short cut on croutons and the addition of basil. 

The front cover screams FABULOUS PASTAS! and is graced with a photo of fettuccine and asparagus, being lightly dusted with what appears to be parmesan.  Just under this eye-catching title, my Monday night meal spoke to me: Orecchiette with cauliflower and zucchini.  I love to say orecchiette.  I feel Italian as it rolls off my tongue.  You know those people that always pronounce prosciutto correctly?  Or any of the other Americanized Italian food names for that matter.  I never do.  But with orecchiette I simply can't help it.  I don't even know how to say it like an American.  Quite honestly, I don't even know if I'm saying it like an Italian.  I just know it feels right. 

This recipe mixes roasted cauliflower, zucchini, garlic, pasta and croutons for a rustic, simple and comforting meal.  The addition of anchovy adds the perfect saltiness, the nutty flavor of parmesan brings it all together, while fresh parsley and basil brightens it all up. It is a perfect vegetarian meal but something tells me a sprinkling of crispy prosciutto wouldn't make anyone turn it down.  It's easy on the wallet- many of the items are probably already in your kitchen- and a quick and easy meal for a week night. There wasn't anything we didn't like about it.  I just wish I could take the credit.

The official recipe: Orecchiette with Cauliflower, Anchovies, and Fried Croutons

Here's hoping next week isn't so... blank.  But if it is, the June issue just arrived in my mailbox today.


Moogie said...

Great post.

Magic of Spice said...

Looks like it came out deliciously! That is a great magazine for inspiration:)

Lazaro Cooks! said...

Wonderful use for cauliflower. Beautifully presented.


Danielle said...

I might just make this tomorrow! Thanks Holly!

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