Here is a little bit of an odd-ball recipe for you: Rigatoni Pie. OK, in this case, it is actually Paccheri Pie, because that is the kind of pasta that I used, but most people would use rigatoni. Any tubular pasta will do though. I had found the paccheri a while back at Eataly, so figured that I could use them with this.
So what is a pasta pie? Essentially, a lasagna with the noddles standing upright. All the ingredients are the same. I just think this turns out to be a bit of a fun presentation. And perfect comfort food as well.
Cauliflower is really underrated, in my opinion. A lot of people think it is bland or flavorless. The white color doesn’t exactly do it any favors either. But you can really use it as anything from a base to a soup to “rice” to in this case, a “steak”. It’s really hearty, flavorful with the nutty brown butter and can truly be used as a substitute for a real steak. I’d serve this to a vegetarian friend, wouldn’t you?
Today’s Soup of the Day: Creamy Sweet Potato Curry Bisque. I feel like I’m in a restaurant whenever someone says “Soup of the Day”. 🙂
It’s actually gotten cooler here in greater Boston, which is nice for mid-October. It’s been too warm for soup until now, but it’s supposed to be the start of Soup Season, right? At any rate, cool enough to make this sweet potato bisque. It’s a variation on my Roasted Butternut Curry Soup, which is one of my favorites. Worked just as well with sweet potatoes. The best part: it freezes really well, so double the recipe and you’ll have a freezer full to last you a while!
I was having a conversation the other day with a close friend about one-pot meals. OK, the conversation was actually more about hating to wash the dishes, but along the same lines. He shared with me a Jambalaya recipe (not this one) which reminded me that I hadn’t made Jambalaya myself in a a while. GReat dish and this feeds an army of people. Shrimp / prawns are optional, but I like them, so in they went. Start to finish in under an hour.
And now for something that isn’t baking — cooking for once, instead. I love this recipe — the flavors of the briny olives, the freshness of the lemons, the perfect texture of the fish. All very delicious. Because halibut can be a bit of a splurge with the cost, this can also be made with cod or any thicker cut white fish. Definitely give it a go.