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Recreating My 10-Year-Old-Self's Lunch "Dream"
Recreating My 10-Year-Old-Self's Lunch "Dream"
ce82491596e24a2cac114cc841b335fd.movPasta Salad Recipe
Ingredients
12 oz pasta (fusilli, rotini, or penne)
½ cup sun-dried tomatoes, sliced
¼ cup red onion, finely diced
½ cup crumbled feta
⅓ cup basil pesto (store-bought or homemade)
2 tbsp olive oil (if using dry sun-dried tomatoes, use extra)
½ cup chickpeas
1 clove garlic
½ tbsp red wine vinegar (added to the onions).
Salt & black pepper, to taste
Prodecure
Cook the Pasta:
Bring a large pot of salted water to a boil and cook pasta
Drain and rinse under cool water to stop cooking.
Prepare Ingredients
for sun-dried tomatoes - soak them in warm water for 10 minutes, then drain and slice.
Finely dice the red onion.
Assemble the Salad:
Add the pasta, sun-dried tomatoes, red onion, and cheese to the bowl with the pesto. Toss to coat evenly.
Garnish with feta, fresh basil, or a drizzle of olive oil.
Ingredients:
4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt, plus more to taste
1-quart oil for deep frying
Procedure
1. Prep the Potatoes
Wash the potatoes thoroughly (peeling is optional).
Using a mandoline slicer, slice the potatoes very thin (about 1/16 inch thick).
Transfer potato slices to a large bowl of cold water as you slice them.
Drain slices and rinse under cold water. Refill the bowl with water, add three tablespoons of salt, and put the slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.
Drain and pat completely dry with a kitchen towel or paper towel.
2. Heat the Oil
Heat oil in a deep-fryer to 365 degrees F (185 degrees C)
3. Fry the Chips
Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried. (don’t overcrowd the fryer).
Fry for 2-3 minutes, flipping occasionally, until golden brown and crispy.
double-fry by frying once at 325°F for 2 minutes, then again at 375°F for 30 seconds.
Remove with a slotted spoon and drain on a paper towel.
While still warm, sprinkle with salt.
1). Combine basil leaves, pine nuts (or walnuts) and garlic in a food processor and process until very finely minced.
2). With the machine running, slowly dribble in the oil and process until the mixture is smooth
Ingredients
.2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts (or walnuts)
2 large cloves garlic
½cup extra-virgin olive oil
½cup freshly grated Parmesan
Ingredients
2 cups milk, preferably whole milk
1/2 cup hulled and chopped strawberries frozen is fine
1/4 cup (50g) granulated sugar
1/4 cup water
A couple of drops of red food coloring optional
Instructions
Pour 2 cups of whole milk into a large glass and place in the freezer so the milk becomes very cold. (Skip this step if making the syrup ahead of time.)
In a small pot, combine strawberries, sugar, and water. Bring to a low boil and cook, stirring occasionally, for 10 minutes, until fragrant and reduced.
Use a fine mesh strainer to strain syrup into a small bowl or cup. Discard strawberries. Mix 3 tablespoons or about 2/3 of the syrup into your very cold milk. Stir and then add more syrup to taste. Add food coloring if desired.
Serve and enjoy!
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