This is my first recipe, well first two recipes, as part of the "A Month with the Barefoot Contessa" Project. Ina Garten's Foolproof cookbook is so inspiring. I read it cover to cover during one of the boys' naps. It just makes you want to cook or bake everything in it! As an added bonus she has all these little tips and tricks to help make her recipes.. well.. foolproof (hence the cookbook's name I guess!).
Last night I took a stab at the Penna Alla Vecchia Bettola and Balsamic Roasted Beet Salad. It was amaze-liscious.
This pasta recipe is a menu item offered at one of Ina's favorite East Hampton restaurants which was originated by a dish the chef once had Italy. I switched out the white pasta for whole wheat to make it slightly more healthy. I was also planning on having the twins eat this for dinner but it was a bit too spicy. I ended up making them chicken nuggets with mac & cheese while my husband and I feasted on this! I try to make it a habit to only make ONE dinner for the whole family. So next time, I'll plan on reducing the 1/2 teaspoon of red pepper flakes to a 1/4 teaspoon.
These beautiful beets were at the Farmer's Market on Saturday. Perfect timing to test out the Balsamic Roasted Beet Salad. I'm a huge fan of beets but could never quite get the right technique down when roasting them. Ina's recipe calls to individually wrap each beet in aluminum foil. Worked like a charm!
Andy loved it, too. He is so looking forward to what I plan on making from the cookbook next!