Pasta

I like to make up dishes. This usually results mostly in something pretty good, but could also be spectacularly bad on occasions. Tonight turned out much better than pasta from mediocre family restaurants, and I just watched an early showing of Ratatouille this weekend (review later), so I thought I'd share.

(Sorry about the bad cellphone picture)


Ingredients:
2-3 cups dry pasta
1 salmon filet (4 oz?)
3/4 of an onion
2 cloves of garlic
1 can sardines in oil
1-2 tbsp. cream
half a lime
salt and pepper

Put enough water to drown the pasta to boil. Make sure to salt liberally.

In the meantime, open the can of sardines and pour half the oil in it to a heated pan. Saute garlic and onions, adding a pinch or two of salt during the middle. Remove onions on to a plate when they're still slightly crunchy but cooked.

Add some more oil from the sardines. Fry the salmon on both sides, then break up the filet into flakes and pieces with the spatula, and cook as tender or as crispy as you like. Scoop out the salmon on to the onions.

If you cooked all this with a stainless steel pan or something similar conductive to glazes, turn the heat on low, add 1-2 tablespoon of cream or milk, and scrape the bottom with a spatula. Add the sardines, break them up, add some salt and pepper to taste, then at the end add the juice of half a lime.

Toss the pasta, salmon, onions, and sauce together. Add more salt and pepper as needed.

In retrospect: I could have used less oil from the sardine can, but at the moment I only have the use of an 8" pan. And some herbs at the end to add with the lime would be better. If you're wondering about my strange 3/4 onion--I used part of it for lunch.

Recently...2

Hahaha today's strip was even better.

Also I am now making plans to go to the taco place mentioned in Chris's new interview:

LAT: As a renowned cookbook author and chef (or at least member of an of the month club), please comment on your ideal taco. Also, what is your favorite taco place, and what do you order?

CO: I like a taco with a base of two firm little corn tortillas, stuck together, as I imagine most legitimate tacos are. I like a hard-caramelized pastor or asada under a heavy handful of cilantro and onion. This won’t mean anything to your Los Angeles readers, but my local for tacos is El Charrito in San Carlos, at the intersection of Holly and El Camino Real. You can barely get in there at lunchtime for all the Mexicans who have been busting their asses all morning. They do buche, cabeza, lengua, all the good stuff.

Making plans to reread HP1-6 before Deathly Hallows come out in July.

Still writing and brainstorming for DS. I want to make a DS post, but most things would be spoilers. Dun dun dun. I do, however, need to review it with someone, though. Some ideas are always brilliant until verbalized.

Recently...

I'm on season 2 of House MD. Of course, season 1's ep21 was the best. It's also interesting to read medical reviews on House, though I can't understand half the criticism D:

Also: today's Achewood.