Hey guys! So, I know most of you are probably elbow deep in a turkey right about now and could not care less about my classed-up trash food effort. But after the Thanksgiving dust has settled and you’re staring down the barrel of the holiday season, you’re going to want this Beemster Beefaroni recipe. Scratch that. You’re going to need it.
The pasta world is a world of seemingly infinite variety. The sheer volume of the different pasta shapes made, cooked and eaten around the globe never ceases to amaze me. Growing up in North America, I was familiar with the rotinis, penne and bow ties (farfalle) of the world. I didn’t know just how tiny my pasta knowledge was until I began cooking in earnest. And honestly, when I learned of my ignorance, I was floored. Strozzapreti, pici, lanterne; these were completely foreign and wonderful to me. I mean, really, when orecchiette is a novelty to you, you’re due for quite the education. The best part of my ongoing schooling is whenever I think I’ve got this pasta thing on lock, a new variety finds a way of grabbing my attention. Such was the case with today’s Handkerchief Pasta with Pistachio Arugula Pesto.
If you read my last post, you know it was Thanksgiving here in Canada this past weekend. As a result, pretty much the entire country is currently hungover and full. I for one shouldn’t have had that second (third) turkey mole enchilada. Probably could’ve done without that third (fourth) glass of wine or the bourbon(s) I had with dessert. Anyway, water under the bridge. It’s the Tuesday after Thanksgiving and it’s a new me, well it is until I get distracted by something buttery. We can’t be good all the time, so what’s the point in trying, right? What we can do is try to limit the damage and today’s Buttercup Cheesy Shells is a prime example of this culinary compromise.
This Falafel Tabbouleh Salad with Quail Eggs & Labneh exists because I haven’t had a salad on the blog since May 3rd. May 3rd! And it barely counts because it was a pasta salad. You must think I have scurvy by now. I can assure you that I don’t, I swear I get enough vitamin C, and no, I don’t rely on gummy vitamins… well, not entirely anyway. I just thought maybe we could take a break from ice cream sandwiches and creamy brie sauces, and remember that vegetables are pretty alright. So, I give you this Falafel Tabbouleh Salad teaming with flavourful herbs, juicy tomatoes, and crisp cucumbers. The falafel is fried, though – I’m not made of stone.