Tonight, I prepared another Blue Apron recipe, and added chicken with lemon garlic cream sauce and a baguette with roasted garlic. Below I've posted some photos of Ditali Pasta & Yellow Tomato Sauce with Saffron. By the way, if you want to try Blue Apron, email me and I'll forward you a code good for a week of free meals!
Step 1: Come on, you know this by now. Wash produce and prep all of your ingredients into adorable little bowls. Pictured here is a can of yellow tomatoes, diced onion, butter, minced garlic, parsely, crushed red pepper, saffron, and pecorino cheese. Not pictured is the ditali pasta.
Step 2: Sauté onions with olive oil over medium high heat until they begin to brown. Add garlic, crushed red pepper, and saffron. This saffron was red, but I've only seen yellow saffron. Saffron is the dried stigmas from a flower called the Crocus. Saffron is the most expensive spice in the world because each flower only produces three stigmas, and each must be carefully hand-picked and then dried. Fancy!
Step 3: Add the yellow tomatoes and cook until thick and saucy, about 10 minutes.
Step 4: In the meantime, cook your pasta. This particular pasta was impossible to boil at just the right temperature. It was too hot and boiling over, so I turned it down a bit, but then it just sat there. So, slightly increased it, and it began violently boiling over. Here you can see where I settled with a bit of foam and not much overflow.
Here is the adorable ditali drained. Don't forget to reserve a half cup of the starchy water to thicken up the tomato sauce.
Step 5: Add pasta, butter, and starchy water to the tomato sauce. Stir to combine.
I roasted a head of garlic to smear on my demi baguette. It's a super simple process and results in a delectable treat. We don't eat a lot of white bread, but when we do, it is tasty with olive oil, crushed red pepper, salt, pepper, and roasted garlic.
A close-up of the pasta. It was a lot of work for a very simple taste. However, it was fresh and light, so I liked it. Sophia did not!
I forgot to photograph this prior to cooking. It's a roasted fennel and blood orange salad. I despise fennel seeds and cannot stand the smell of raw fennel bulb, but roasted fennel is amazing! I overcooked the fennel by about two minutes and the blood oranges were bitter, so this side dish was a disappointment.
These chicken breast pieces were seared in a pan and then baked with a lemon garlic cream sauce. I don't have a recipe for that, I just mixed it up. It was supremely delicious. You have to be careful with this because it was tasty enough to eat by the spoonful!
A close-up of my baguette with garlic and seasoned olive oil.
Here it is all plated-up together. With such rich food items, small portions are a must.