Well, we HAD big plans for dinner.......

A stop at the farm market for strawberries turned into a $40 trip!

Fresh littleneck clams, dug Thursday afternoon on the Eastern Shore of
VA - which we supposed to be the appetizer for dinner; nice fresh baby
zucchini - which were going to be turned into zucchini mustard butter
pasta with angel hair; 2 quarts of local strawberries - whichw ere
going into a strawberry-spinach-pecan salad with poppyseed vinaigrette.


Then we also got a quart of shelled fresh peas ($7, but worth it to not
have to shell them all!) for fresh pea soup with buttery dumplings,
tomorrow night's dinner; fresh sugar snap peas, and a huge ripe tomato
for sandwiches.

Plus a new basil plant - some nasty bird snapped mine in half and it
refuses to grow back - and some peppermint for the herb garden as
well.

Unfortunately, the 9 year old kiddo was in a foul mood and spent the
evening screaming, yelling, and refusing to do her chores. So she had
leftover beans and rice in a tortilla, and after we put her to bed,we
carried in Indain food. Mattar Paneer, Chana Masala, and vegetables
korma. with garlic nan and pappadum. It was awesome - but I've gotta
use those clams tomight! I'm drooling at the thought!!

Jude wrote:
> Well, we HAD big plans for dinner.......
>
> A stop at the farm market for strawberries turned into a $40 trip!
>
> Fresh littleneck clams, dug Thursday afternoon on the Eastern Shore of
> VA - which we supposed to be the appetizer for dinner; nice fresh baby
> zucchini - which were going to be turned into zucchini mustard butter
> pasta with angel hair; 2 quarts of local strawberries - whichw ere
> going into a strawberry-spinach-pecan salad with poppyseed vinaigrette.
>
>
> Then we also got a quart of shelled fresh peas ($7, but worth it to not
> have to shell them all!) for fresh pea soup with buttery dumplings,
> tomorrow night's dinner; fresh sugar snap peas, and a huge ripe tomato
> for sandwiches.
>
> Plus a new basil plant - some nasty bird snapped mine in half and it
> refuses to grow back - and some peppermint for the herb garden as
> well.
>
> Unfortunately, the 9 year old kiddo was in a foul mood and spent the
> evening screaming, yelling, and refusing to do her chores. So she had
> leftover beans and rice in a tortilla, and after we put her to bed,we
> carried in Indain food. Mattar Paneer, Chana Masala, and vegetables
> korma. with garlic nan and pappadum. It was awesome - but I've gotta
> use those clams tomight! I'm drooling at the thought!!
>

can I come over? I promise to do my chores!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:

> can I come over? I promise to do my chores!

As long as you keep your room picked up and put away your laundry,
you're golden. Dinner's at 7:30.

>
> --
> .:Heather:.
> www.velvet-c.com
> Step off, beyotches, I'm the roflpimp!

Jude wrote:
> The Bubbo wrote:
>
>> can I come over? I promise to do my chores!
>
> As long as you keep your room picked up and put away your laundry,
> you're golden. Dinner's at 7:30.
>

deal!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Jude wrote:

> zucchini mustard butter pasta with angel hair

Would you please post more details about this dish?

Bob

Bob Terwilliger wrote:
> Jude wrote:
>
> > zucchini mustard butter pasta with angel hair
>
> Would you please post more details about this dish?
>
> Bob

Absolutely. It's based on a dish from The tassajara Breads Book.

1 stick butter
6 1/2 T dijon mustard - use a really good one
2 T honey
2 T chopped parsley
2 T chives
2 cloves garlic, crushed
3 T cream or half & half
salt & pepper

6 oz (uncooked) angel hair pasta

1 T olive oil
1 large or 2 medium zucchini cut into fat matchsticks
2 carrots or about 16 baby carrots, sliced
1 shallot
1 bunch broccoli

1. Soften the butter.
2. Mush in the chives, garlic, and parsley along with s&p. You can use
a mortar and pestle, but I use a deep bolw and a spoon.
3. Stir in the honey, mustard, and cream. Set aside.
4. Saute the shallots.
5. Add zucchini and carrots and cook til somewhat softened but still a
little crisp-tender.
6. Meanwhile, put the broccoli into a glass bowl and pour boiling water
over it. Cover to blanch/steam/soften. Then drain it and add it to the
veggies.
7. Cook the pasta.
8. Slide the veggies to the side of the skillet. Add most of the
mustard butter and let it melt. Stir in the cooked pasta. Toss it all
toegther. Top with remianing mustard butter and let a little melt over
each serving.

You can certainly vary the veggies, but I've trie4d a bunch of
different combos and this one seems to really compiment the mustardy
flavor.

I like this becasue it's an unusual treatment for pasta, and it's not
quite a sauce, but still a flavorful topping. Something different to do
with pasta.