The (Likely More Than) Year of Cooking Reasonably – Recipe Three
Another day, another protest inspired by Trumpian action, another week and yet another recipe has been made by yours truly from the cookbook my roommate got me last Christmas season. I’ve made pork chops, eggs and decided to make a “Freaky Greek Pasta” that the wife of extremely perverted comedian Jerry Seinfeld supposedly makes on the regular. Designed for around four to six people, the ingredients of this lovely dish can be found below……
2 teaspoons kosher salt, plus more to taste
1 pound penne
1 large bunch broccoli (or a 1-pound bag frozen broccoli florets)
8 ounces Feta cheese, crumbled (2 cups)
1 teaspoon grated lemon zest (about 1 lemon)
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 cup sliced almonds
2 tablespoons extra virgin olive oil
Finding this stuff in my local Safeway was fairly easy. Aside from stumbling around like a moron for several minutes whilst I kept walking by the Feta (which was oddly kept in a specialty and not dairy section), everything else was very easily acquired. And let’s be honest, that’s always a plus with any food, whether its chicken, fish or shitty sustenance from a drive-thru.
At home, I followed the cooking instructions below and produced the lovely bowl of food you can see above. Though in the past my parents and others have had an annoyingly hostile and at times hesitant mood towards my culinary tastes and activity, I feel like even they would enjoy something like this. It was simple to make and aside from the pepper somehow dominating in taste, came out as a rather healthy meal in comparison to the sweaty trash I usually eat a lot.
Fill a large pot with water 2 inches from the top. Place on the stove over high heat and let come to a boil; add 2 teaspoons of the salt. Meanwhile, cut the broccoli (if using fresh) into florets (you should get about 5 cups).
When the water boils, cook the pasta 3 minutes less than the package directions call for, then add the broccoli (fresh or frozen) to the pot and cook 3 minutes more, until the broccoli is tender and the pasta is al dente.
Meanwhile, in a large bowl, combine the Feta, lemon zest, oregano, red pepper and black pepper (12 turns on pepper mill.)
Place the almonds in a small skillet over medium heat and cook, stirring occasionally, until toasted and fragrant, 3 to 5 minutes.
When the pasta and broccoli are done cooking, drain them, immediately add to the large bowl, and toss. Drizzle with oil, add the toasted almonds, and toss again. Salt to taste.
This was a kick-ass dish and I highly recommend it. Yes, before you tell me I know I tinkered with the format a bit in this installment of my culinary chronicling, but fuck it. I don’t care.