The pretty princess had a friend, the ogre, coming over for dinner on new years eve. The ogre only thought the princess was a debaucherous, champagne drinking party animal so she wanted to impress him with her domestic goddessness. The princess decided to serve her infamous lemon rosemary cream pasta and slaved over this delicious meal all day. The ogre came pounding on the door and as she told him the menu, he freaked out. He didn't eat carbs! But whatever, the princess still plated and once the ogre tasted the pasta, he couldn't stop eating. He ate the whole vat with extra cream sauce. The ogre then fell into a deep and troubled sleep from the carbicide he had just committed. The princess couldn't give him a true loves kiss to wake him from his deep slumber. I mean...he was an ogre! The princess had to think of her reputation. So while contemplating on ways to wake him, the princess fell asleep too! But then she was wakened by the ogre's thunderous snore. The pretty pretty princess got up, went over and slapped the ogre silly until he woke up. They both changed into their fat pants and lived happily ever after.
Lemon Rosemary Cream Pasta
The combination of flavors may sound bizarre but it's actually quite orgasmic. Take that Chef Boyardee! When seasoned just right, you should be able to taste just a hint of sour lemon and some very small hints of umami. I usually don't eat carbs because it makes me fat but I wanted to start out 2010 with extreme gluttony. So bon appetite and Happy Happy New Years! Better picture to come...
FOR 4 (2 for hogs)
INGREDIENTS:
1/2 box of Dried Linguini
Microplaned zest of 2 lemons
Big thick slices of 2 lemon peels
Big thick slices of 1 orange peel
Juice of 1 lemon
2 cups Low sodium chicken stock
2 pints of heavy heavy cream
Lots of rosemary, chopped
1 cup parmesan cheese
PREPARATION:
Bring out your fat pants. Set aside. Blanch the thick lemon and orange peels. 2 or 3 times depending on your level of motivation. Add chicken stock with blanched peels and reduce on high heat for about 5 minutes. Remove the peels from the stock and reduce till you have about 1/2 cup. Add the 2 pints of cream and reduce till you have slightly more than a pint of liquid left. Cook the linguini according to package directions till al dente. While the pasta is cooking, add the rosemary, lemon zest, lemon juice and cheese. Stir in the pasta immediately and serve even more immediately. If there seems to be too much sauce, don't worry. My pasta is always swimming in the sauce and it's better that way cause the noodles soak everything up. This version of the sauce is going to be pretty thick. If you're a puss and calorie count, then you can use less cream and you don't need to reduce it cause the cheese will bind everything together anyways. But you probably wouldn't be reading this blog if you calorie count...
orgasmic it is.
ReplyDelete