Sunday, December 13, 2009

Pasta Salad & a romantic meal on the go

We were going to see a broadway show after work...so there was no time to grab dinner..Thankfully I planned in advance and we could pack a wonderful meal which we could eat on the train...It was really awsome..

For appetizer, I made little sandwiches made from crackers, good white cheddar and guava paste. Perfect bites and convenient to eat on the go..

Pasta Salad:
Dressing: Dijon mustard + red wine vinegar + finely chopped garlic + dried oregano + dried thyme + red chilli flakes + salt + pepper + stream olive oil slowly and keep whisking.

To the dressing, add boiled pasta (I used farfalle), canned artichokes, sun dried tomatoes, pimento stuffed green olives, capers, fresh mozerella (I did goat cheese that day). Can also add fresh parsley. Toss everything together.

I packed it in two take out containers, along with forks and napkins. I also packed chocolate cookies. (Ina Garten's recipe follows)

A note about the cookies: I make a big batch of the batter, and make scoops on a cookie sheet, freeze them, remove and store in a zip-loc bag. Then bake 2 or 4 as needed. Perfect way to satisfy the chocolate craving without going crazy.

Ingredients


* 1/2 pound unsalted butter, at room temperature
* 1 cup light brown sugar, packed
* 1 cup granulated sugar
* 2 teaspoons pure vanilla extract
* 2 extra-large eggs, at room temperature
* 2/3 cup good unsweetened cocoa
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon kosher salt
* 1 1/2 pounds good white chocolate, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

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