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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

This is not the best dish I’ve ever cooked but its one of the ones I’m most proud of. It sort of makes me realize how much my confidence as a cook has grown since I began this blog mishegas. For lack of a better name (and because I love my son and this is what he named it) I present to you Test Taking Pasta.

Test Taking Pasta is this weeks “surprise meal.” The one where I get inspired by ingredients at the store. It’s called Test Taking Pasta merely because this is the week of the state math tests. The inspiration was actually last Saturday’s meal of garlic broccolini and chicken kebabs: my daughter pointed out that it would make a good pasta dish. I thought the asparagus looked nice so I added that to the mix along with wine, shallots, garlic and leftover onion.

It’s really the technique I like that I came up with. I roasted the broccoli and asparagus together with tons of minced garlic. I overcooked the vegetables a bit because I started them too early but my family is a fan of blackened vegetables so no one was disappointed about that besides me – I’m the only one who saw them while they were still beautifully green. While the vegetables were roasting I cooked the chicken in very small very thin strips, high heat, salt & pepper. Then I took out the chicken & sauteed the shallots and onion. I added more minced garlic at the end then deglazed with white wine and returned the chicken to the pan. While the pasta water was boiling I kept the chicken and onions warming in the oven with the vegetables. When the pasta was cooked I threw it all together and added parmesan.

I think the Test Taking name should stay. Maintaining this blog has been a test of my resolve, writing when I’m not sure what the hell I’m doing has been a test of my character, making meals up has been a test of my willingness to fail. The state may not be testing the kids in the most meaningful way but it hasn’t quelled their love of learning and that’s the thing that counts.

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