Sunday, May 16, 2010

southwestern pasta

adapted this from

10 cherry tomatoes
2 poblano peppers
garlic confit (from food & style...I made only one bulb)
fusilli pasta
1 cup milk (to start)
olive oil
1/2 canned corn
1/2 canned black beans

cut peppers in half, cut tomatoes in half. place in baking dish with olive oil and broil. meanwhile... start the garlic confit. food & style said only small bubbles but I definitely had some big bubbles going and it was fine. i was also lazy and didn't 'blanch' them, boy did I learn my lesson, very difficult to peel.

you may have to take tomatoes out early. they should be well cooked maybe even slightly browning on the skin edges but not charred. when the pepper skin is charred and peal-able take 'em out and let 'em cool. peel the skin and toss 'em in the blender (I don't have a kitchen aid or a food processor) with milk, add however many cloves of garlic you want. i added five and wish I had added more, maybe seven or eight. and blend. my sauce came out fairly thick so I added some more milk. (the original recipe calls for heavy cream but after running around pike's place on a sunday sweaty and exhausted I didn't bother getting some and used milk instead). place sauce in small pot and keep warm.
start pasta. cook beans and corn together and keep warm until pasta is done. when pasta is done mix together pasta, sauce, beans and corn. i put the tomatoes on top. i actually used less tomatoes than the recipe called for and wish i had added more of that as well. it was tasty and not so hard and was a break from olive oil based sauces and red sauce.
NOTE: i had leftover oil from my garlic cookin' and saved it in our olive oil bottle for another tasty treat. i also had 1/2 can of beans and corn which was added to a salsa.
reaction: both casey and i liked it, but agreed it could use a little something else. an herb perhaps?? definitely more tomatoes. i've never broiled them before and it was crazy how flavorful they were. will definitely cook those again as i've got some sitting in my fridge now.
what do you think I should have added??
i know...the end picture isn't spectacular i was just so hungry i couldn't wait anymore.

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