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By Jay Brandt (Jason) and Laurie Brandt (Pegasus).
(Typing by Thyra)
Serves 2 to 3 hungry people. It's derived from a recipe that Jason's mother taught him. Jason added mushrooms and olives, altered the spices a bit, and eliminated the added salt. Pegasus taught him how to make the `Perfect Pasta'.
Total time to prepare is 25 to 30 minutes.
One bit of advance preparation. Make a batch of garlic oil. It's quite useful for many recipes, as a salt-free substitute for garlic salt or garlic powder.
Use a small glass jar with a tight fitting lid. Peel several cloves of garlic, and trim off the end of each clove. Cover the bottom of the jar an inch deep with garlic cloves, and cover them with an inch or so of vegetable oil above that (we use Safflower oil). Store in a refrigerator. It hits full potency after 2 to 4 weeks.
When a recipe calls for garlic salt or fresh garlic, you can substitute a few drops of garlic oil. It doesn't take much. (4 drops = approx 1/4 tsp. garlic powder) As you use it up, top off the oil level. One batch of garlic cloves lasts a very long time. Pegasus and I are still using the same batch we started when we were married, nine years ago. In that time she's only added a clove or two of garlic, and topped off the oil a few times. You can also use your jar as a source for whole garlic cloves for recipes calling for mashed or crushed garlic.
Start with the pasta...