I remember the first time I ordered Aglio Olio. I was a young student then and pocket money was well, just pocket money. So pompous Bolognese and obnoxious Carbonara sitting on the menu had to take the back seat. Since then, I’d always thought of Aglio Olio as the humble, poor man’s pasta.
Most definitely, things change when you’ve got money. But hey, things also change when you can make your own food. Aglio Olio isn’t the same anymore; look who’s come out to play with the big boys now.
With no idea what to have for dinner tonight, I scampered in and around some food blogs. (Okay, actually just one.) And I saw SOUVLAKI. Eating that nearly everyday for TEN days in Greece, I thought I’d be pretty damn sick of it. Funny enough, tonight I desired that aroma and flavour.
So I made a checklist:
- Beef – Checked
- Oregano – Checked
- Dill – Not checked
- Skewers – Not checked
- Flatbread – Not checked
- Yoghurt – Not checked
- Garlic – Checked
- Cucumber – Not checked
- Red Onions – Not checked
Well, with practically nothing on that checklist, I made a couple of substitutes and came up with this:
Terrible and yellow, I know. I was desperate (and lazy).
Besides, it tasted GOOD.
When I was away in Greece for eleven days, someone had to look after my plant. Yes, it’s just ONE plant and his name’s Mr Coriander. So I got Joanna to look after him for me. She did a swell job and I wanted to thank her. And what better way was there than to cook for her. This eventually led to a Sunday dinner with five other people, and this was the menu for the night:
Mini Yorkies with Beef Gravy
Apple Crumble (Courtesy of Joanna & Gang)
I’m not gonna feature the entire dinner here but instead, I want to highlight the Aglio Olio which happened to be quite a hit for the night. Thank goodness I did a trial run in the afternoon prior to the dinner:
Simplest of recipes and extremely fun too: garlic, parsley, dried chillies, basil, oregano, salt, pepper, olive oil and parmesan. Everything goes into a saucepan, together with spaghetti cooked until al dente.
Try it today! (:
This morning I made a discovery.
Reluctantly creeping into the very dirty kitchen, I resolved to leave with a hearty breakfast.
So I toss a wad of butter into the pan, then some chopped garlic and spring onions.
Next, comes a mushroom (yes, just one), sliced.
And then the magical herb of the moment: oregano
All these ingredients sauteed and pretty are bound together with a sprinkle of salt and pepper, and a beaten egg.
Ta-da! Morning omelette, success! It’s the perfect way to start your morning.
Fresh lettuce, basil carrots and garnishing, optional.