Tender Squash, Juicy and Sweet Cucumbers

August 21, 2013 § 1 Comment

Zucchini from my mom’s garden is one of the things I miss the most.  She grows the Korean variety (surprise, surprise).  So you can probably imagine my excitement when someone gave me some squash from their garden!  Oh—yes, they were just as tender cutting through them as I remembered!  There is NOTHING that comes close to homegrown veggies.

I *mandolined* the cucumbers to make the “salted cucumbers” that we always order extra on our bagels at Beauty’s Bagel in Oakland, mentioned here.  Since we don’t eat a lot of sandwiches at home, I eventually morphed it into a Korean side dish (post will come later).

I made this pasta dish the day I received these beauties….look how tender and juicy they look!

Ingredients:  avocado oil, green & yellow squash, pan-roasted garlic, clams & their juice, saffron, crushed red pepper, white wine, sea salt, butter, Parmigiano-Reggiano

Pancetta, Peas, Caramelized Garlic & Saffron Tagliatelle in White Wine Sauce

August 5, 2013 § Leave a comment

The title pretty much says it all, except that the garlic was a cheater’s version of slow-roasted garlic.  Basically, on low heat, I placed garlic in a lot of extra virgin olive oil for several minutes.  Melissa Clark from the New York Times Dining section has a short video on how to do this.  I’m sure I’m breaking all kinds of rules when I make pasta and Italians might be horrified by my methods, but it was still tasty and my housemate asked for seconds! 🙂

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