25.1.12

Berkley and Lillian's Shallot Spaghetti

love.

Well. I spent my weekend living in a house with my very liberal cousin and her 9 male, conservative, mormon roommates. How was your weekend?

Seriously, though, I felt like I was in the middle of a ridiculous sit-com or something! They were all super nice guys, but there were some semi-awkward debates about politics and a lengthly explanation of what exactly being a vegan means.  

Speaking of which, Berkley is like vegan heaven. Almost every restaurant at least had options for me, but some were all vegetarian or vegan. There is this ice cream sandwich shop called Cream that has vegan ice cream sandwiches. Oh. My. God. I got chocolate cookies with white chocolate chips stuffed with cherry chocolate chip soy ice cream and practically had a heart attack at the first bite. I would have taken a picture to try to show you how incredible it was, but it was gone within a couple minutes.

Sorry the photo quality isn't great- it was dark and there were no leftovers to photograph in the daylight!
My cousin and I also made a lot of our own yummy meals. This one we created from some random things we had on hand, but I wanted to share it because it was so amazingly good! Lillian said that one of her meal-time staples is to make pasta with caramelized shallots and garlic. The secret is to slice the shallots super thin and saute them slowly, so that they are soft and stringy and blend in with the texture of the pasta. We did a spin on this basic dish by adding mushrooms and parsley for a richer flavor. The measurements are not set in stone, so feel free to adjust them slightly to your taste- just don't skimp on the shallots! 

Lillian's Shallot Spaghetti with Red Wine Mushrooms and Parsley

serves 2

1/4 pack of whole wheat spaghetti
olive oil
6 shallots, thinly sliced
6 cloves garlic, minced
8 white mushrooms, sliced thinly
1/4 cup red wine
1 medium bunch of parsley
salt and pepper, to taste

1. Heat olive oil (enough to cover the pan) in a large skillet over medium heat. Add the shallots and half of the garlic and lower the heat. Saute for about 30 minutes or until they begin to brown. Stir occasionally to prevent burning.
2. While the shallots caramelize, heat a little bit of olive oil in a medium pan and add the rest of the garlic and the mushrooms. Once the mushrooms begin to cook, pour in the red wine. Stir and let simmer until all of the liquid has evaporated. 
3. Prepare your spaghetti according to the package directions. To serve, divide up the spaghetti among plates and top it with a generous helping of shallots, mushrooms and parsley. Sprinkle on some salt and pepper and enjoy!



We turned our meal into a whole feast, complete with a salad that we threw together from mixed greens, strawberries, and fresh-squeezed lemon juice, complements of her backyard lemon tree.


And a dessert plate, of course, with strawberries and yummy No-Cookie Cookies.


This is one of my favorite new pasta dishes- it tastes like a gourmet meal, but it is so simple!


Candles and red wine make everything fancier.

5 comments:

  1. Your food photos look great. I wish I could have been a fly on the wall when you had these discussions with the Mormon guys about veganism..Sounds like good times :)

    ReplyDelete
    Replies
    1. Haha thank you! Definitely some interesting stories in the making in that household...

      Delete
  2. Nice blog, i liked reading it and the pics are amazing....

    Estate Management Services

    ReplyDelete
  3. This looks so good, shallots and mushrooms are going on my shopping list today! Wait-- I am out of garlic and wine too-- my list is growing! Love the photos! I think you could convert the Mormon guys just by feeding them food that looks this good!

    ReplyDelete
  4. I made this recipe this weekend and it was delicious! Because I was out of spaghetti noodles, I used fusilli, the spiral noodles. It was good, but next time I will make certain there is spaghetti because the mushrooms kept spring off the spirals. And there will be a next time-- so good.

    ReplyDelete