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adrian_turtleI'm not moving until June 10th, but all my books are packed except the cookbooks and 1 shelf of teaching stuff. Last night, I used a cookbook instead of cooking from memory or something online. (Two cookbooks!) So, of course, I'm putting it online.
The Top One Hundred Pasta Sauces was part of an incredibly thoughtful wedding present I received 30 years ago. It was the book, and a fancy bowl for serving spaghetti, and a spaghetti-specific cooking utensil. The whole thing was suited to a grad student budget, and somehow continues to mean a lot to me through the years when I didn't eat pasta because I couldn't pick up a pot of boiling water and pour it into a colander. Last night, Vicki was going to do that part, so I could make a new sauce.
Or I should call it an old sauce that looked interesting when I was reading through the cookbook, looking for recipes without pork or dairy. (Or without MUCH pork or dairy, that could reasonably be substituted.) And without mushrooms or cooked greens or hot peppers...to see if I should bother keeping the book at all. I found a promising-looking recipe Seed calls "Spaghetti con Melanzane e Noci."
3 large or 5 medium-size eggplants
3 eggs
15 walnuts
tomato sauce (half-quantity of recipe on page 36)
salt and black pepper
olive oil
You're supposed to roast the eggplants whole*, boil the eggs, and make the tomato sauce. Then grind the walnuts, scrape the eggplant pulp into the ground walnuts**. Then mix in the hard-boiled egg yolks, add tomato sauce, and a little olive oil. Heat for a few minutes, stirring all the time.***
*Consulting Joy of Cooking, because I can't remember having roasted an eggplant. If I ever did.
**I have no idea how thick this is supposed to be, because I don't know how much water is supposed to be in 5 medium-size eggplants. It seems a great deal vaguer than 15 walnuts or 3 egg yolks.
****Is something supposed to change in this final cooking? Or are we just keeping it warm while the pasta cooks?
It was tasty, but not worth the trouble. Maybe it would be worth the trouble with jarred tomato sauce and a dishwasher and more pots.
The Top One Hundred Pasta Sauces was part of an incredibly thoughtful wedding present I received 30 years ago. It was the book, and a fancy bowl for serving spaghetti, and a spaghetti-specific cooking utensil. The whole thing was suited to a grad student budget, and somehow continues to mean a lot to me through the years when I didn't eat pasta because I couldn't pick up a pot of boiling water and pour it into a colander. Last night, Vicki was going to do that part, so I could make a new sauce.
Or I should call it an old sauce that looked interesting when I was reading through the cookbook, looking for recipes without pork or dairy. (Or without MUCH pork or dairy, that could reasonably be substituted.) And without mushrooms or cooked greens or hot peppers...to see if I should bother keeping the book at all. I found a promising-looking recipe Seed calls "Spaghetti con Melanzane e Noci."
3 large or 5 medium-size eggplants
3 eggs
15 walnuts
tomato sauce (half-quantity of recipe on page 36)
salt and black pepper
olive oil
You're supposed to roast the eggplants whole*, boil the eggs, and make the tomato sauce. Then grind the walnuts, scrape the eggplant pulp into the ground walnuts**. Then mix in the hard-boiled egg yolks, add tomato sauce, and a little olive oil. Heat for a few minutes, stirring all the time.***
*Consulting Joy of Cooking, because I can't remember having roasted an eggplant. If I ever did.
**I have no idea how thick this is supposed to be, because I don't know how much water is supposed to be in 5 medium-size eggplants. It seems a great deal vaguer than 15 walnuts or 3 egg yolks.
****Is something supposed to change in this final cooking? Or are we just keeping it warm while the pasta cooks?
It was tasty, but not worth the trouble. Maybe it would be worth the trouble with jarred tomato sauce and a dishwasher and more pots.
