When you are cooking, there are some basic rules of thumb.
1: Don’t let the gas run if the burner isn’t lit.
2: If in doubt, throw it out.
3: Marinading should be done for at least 24 hours.
Practicing #1 and #3, we got a great recipe for Beef Bulgogi from our friend’s Asian-scholar father and he tells us it will be much better if the beef can marinate for at least 24 hours. Just preparing the marinade made me, The Gourmand, exited for tomorrow’s dinner.
So The Peasant & I made a simple pasta dish to hold us over. I have been experimenting with frozen vegetables until farmer’s market season. So simple pasta primavera, no cream involved, as per the request of The Peasant:
1 pound spaghetti
1 box or small bag frozen mixed veg
3 scallions sliced (left over from the bulgogi marinade)
4 cloves of garlic chopped
good olive oil (I used unfiltered extra virgin)
lots of black pepper
Set the pasta to boil according to package directions. In a hot pan, sautée the garlic in some of the olive oil, then add the frozen veg and cook until the veg begins to dry and the colors are bright. Drain the spaghetti and mix with the contents of the pan. Add more olive oil at this point for the uncooked flavor of the olives. Grate a hefty amount of black pepper and stir. Serve with grated cheese heaped on top.
Stay tuned for the results of the Bulgogi.
*As much as we hate to admit it, we know that you expect honesty. So, in this recipe, by “grated cheese” we mean Ronzoni Parmesan Grated Cheese, which we affectionally refer to as “Shakey Cheese.” We know it isn’t asiago, or grana padano, BUT is cheap, salty, and the ingredients cite parmesan cheese as number one ingredient of four. So we aren’t apologizing. Hope you still love us! Confess in the comments if you too have a dirty little culinary secret.