Whew, lots to write about and little time. Just a quick note to say that if you are a GL alum, I just had a surprise email from Dan Clarke to say he was in Portland. After a quick phone call, I was outside on the sidewalk at Jake’s eating lunch with him and his awesome wife Marianne. Their son lives in Seattle, and he has an aunt and uncle in Medford, OR, so they were heading back from visiting them.
A nice surprise, although I’m feeling slight lethargic after a caesar salad topped with freshly blackened salmon (mmmm) and a Ponzi pinot gris. Feeling a little spoiled today and great to see them!
You can keep yer mac-n-cheese.
Rotini in roasted pepper sauce.
I had roasted some bell peppers from the farmshare and put them in the fridge for later use. We ended up making a roasted red pepper sauce. However, because red + yellow = orange, it actually looked even more like a fancy mac-n-cheese than a red pepper sauce.
It was quick and easy too if you either have recently roasted peppers and stuck them in your fridge, or if you just buy a jar of roasted sweet peppers.
Rotini with Roasted Pepper Sauce
- Two good-sized roasted bell peppers, or one 14 oz. jar
- 2-3 cloves of garlic, minced
- 1/4 cup butter (what? I didn’t say it was mind blowingly healthy!)
- 1/4 cup flour
- About a cup of milk
- Salt and pepper
- Rotini (or another pasta, as strikes your mood)
- Put the water on for the pasta.
- Toss the peppers in a blender (a food processor probably would work too, I don’t have one, so I use a blender) and blend until smooth.
- On the stove, melt the butter in a saucepan.
- When the butter is melted, add the flour and the garlic. Stir for about a minute – you want the flour to cook for the roux, but not burn.
- Add about a cup of milk and the peppers (I eyeball how much milk I want)
- O yeah, add some salt and pepper.
- Stir, until thickened, while the pasta finishes cooking.
- Mmmmm…..put the sauce over your pasta and enjoy!
Stuff from the box: peppers, garlic