Tag Archives: late summer pasta recipe

High-Carb Diet: Mom and Dad’s Twice Baked Potatoes & Super-Simple Late Summer Pasta

12 Sep

September 11th is a weird day for everyone. You feel like a jerk if you go about your day as if it’s any other day. You feel like a jerk if you mope around with dramatically downcast eyes, unless you lost a member of your immediate family in the attacks. You feel like an ineffectual, unpatriotic, vaguely awkward jerk no matter what you do.

I threw up my hands and just surfed the wave of blues with everyone else, called my parents, sent my girlfriends an embarrassingly cheesy email, hugged my dog a few more times than strictly necessary and went to a half-triathlon with Stephen in the stunningly beautiful 500-acre plus Croton Point Park to hang out with a bunch of other confused Hudson Valley-ers who didn’t know what else to do.

There was a memorial ceremony under a searingly blue, if cloudy, sky, and then more than a thousand emaciated, muscle-bound athletes hopped up on B Vitamins and bananas were let loose. Watching them blaze through the rippling water and the wildflower-dotted fields to the sound of cowbells, clapping and children’s screeches, I couldn’t help but have an almost physical upsurge of patriotism. Whenever I hear a bunch of drunken frat boys chant “USA! USA!” during a football game or other event centered around hand-eye coordination, I generally roll my eyes, tense my jaw and sigh like a PMSy-teenager who just had her iPhone taken away. But now, I kinda get it. (Kinda).

Then it was time to go home and make dinner.

I am a firm believer in mood eating. Pasta is always at the tip-top of our comfort food list, and being of Irish descent, tators will never be far behind. Cheese? It’s a given. I did a spin on my Mom and Dad’s recipe for Twice-Baked Potatoes and whipped up a super-simple pasta late-summer made using a tomato technique I borrowed from Lottie + Doof, who borrowed it from Michael Ruhlman.

Quick note on cheese: I have been using Pecorino Romano in place of Parmesan a lot lately (I used it in the recipes below too). It’s generally $2-$10 cheaper per pound, and I’ve found that it’s tastier. It’s a bit richer and saltier, and a touch softer, while still landing firmly in the firm category of cheese. Pecorino Romano is also made with sheep’s milk rather than Parmesan’s cow’s milk, and I find that sheep’s milk generally produces a sharper, more pungent (but not funky) flavor.

Click on for recipes and pictures!

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