MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
1
notes MIL MISSION #67: PAPPARDELLE with OLIVE OIL & FRESH GARLICThere couldn’t be a more satisfying and simpler dish than pasta with fresh garlic and olive oil. Pappardelle (very broad fettucini) is a nice change to the more popular linguine commonly seen on menus —- no matter, any pasta is always a favorite when paired with this easy sauce.
Prep time: 20 minutes
Servings: 4 (or two with left-overs)
♥PANTRY, FRIDGE, MARKET♥♥
1 lb. dried or fresh pappardelle
3/4 C. good quality olive oil, not too fruity
4-5 medium garlic cloves, minced
1 C. water from the boiling pasta
1/2. C. packed fresh parsley, either flat or curly variety
1 C. freshly grated Parmesan
♥PREP
Mince the garlic and chop the parsley; set each aside.
Fill a large pot with cold water, add 2 t. sea salt, cover and bring to a boil. When the water is boiling, add all the papparadelle and cook according to directions (dried pasta will take about 20 minutes, fresh about 4 minutes) stirring gently to separate pasta. Do not over cook, it should be al dente, not too soft and not too firm. The term “al dente” comes from and means “to the bite” referring to the need to chew the pasta due to its firmness.
As soon as the fresh pasta is dropped in the water or 10 minutes after the dried pasta is dropped in, start the sauce. In a medium, heavy bottom sauce pan, heat the olive oil and all the garlic, cooking until the garlic is aromatic and just beginning to change to a golden color. Immediately add 1 C. of the pasta water and swirl or whisk until the sauce starts to emulsify (merge).
Pour the pasta into a colander and drain; no need to worry about it being completely dry. Pour the garlic sauce into the same large pot, heat to bubbling, add the pasta and toss until glossy and coated with the sauce. Toss in 1/4 C. parsley and lift into serving bowls. Add a sprinkling of parsley on each serving. Pass the Parmesan!
Consider serving with CHICKEN MARBELLA or FISH en PAPILLOTE.
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
*substitute: linguine, fettucini or spaghetti
*substitute: chicken (for a chicken flavor) or vegetable broth
*substitue: grated Percorino Romano, Asiago, Feta or other cheese(s) of choice
*consider: tossing in uncooked baby spinach into hot pasta; it will wilt
♥ Helpful Hints♥
*this pasta is best served right away, but of course the left overs are delicious re-heated.
(MIL post)
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