Monday, October 26th, 2009

And today I found out that I got ARC funding for 3 years so now I am suddenly relaxed like the floppiest thing ever.  Perhaps I can stop being a drama queen about my stress levels for a while!  Here was tonight’s really quite rocking dinner, serving 4, adapted from Karen Martini’s Cooking at Home:

 Rigatoni with roasted cauliflower, saffron, currants, pine nuts and caramelised onion

Slice 2 brown onions, and cook in olive oil in a large saucepan over low heat for 15 minutes.  Add 4 sliced garlic cloves and a handful of fresh thyme leaves, and cook for a further 15 minutes or more until everything is delightfully caramelised.

Cut a medium cauliflower up into florets, toss with olive oil, and roast at 180C for around 25 minutes, or until golden.

Cook 400 g of rigatoni until al dente; drain.

Add to the onion mixture 4 chopped anchovy fillets, 80 g of currants, 2 pinches of saffron threads, and half a cup of water, and simmer for 5 minutes. Add 70 g pine nuts, a dash of red wine vinegar, 150 ml white wine, the cooked and drained pasta, and a slug of olive oil.  Cook over low heat for another couple of minutes, until the sauce has adhered nicely to the pasta.

Check seasoning, add some chopped flat-leaf parsley and toss to combine.

Eat with lots of wine and a glorious, overwhelming, muscle-loosening feeling of relief.

8 Responses to “Yessssssssssssssssssssssss”

  1. Zoe Says:

    Fantastic news! Now can we have more posts?

    *runs away*

  2. Meg Says:

    Ha, perhaps! I am filled with enthusiasm right now but I know myself and my overworking ways too well to make any binding promises!

  3. Preeta Says:

    You are back! At least for now! I have missed your blog. Congrats on the funding, and please share descriptions of/recipes for any and all celebratory meals.

  4. Meg Says:

    Thanks Preeta! The main celebratory meal so far was going to the excellent UQ pizza caffe for a pizza the lunchtime of post-funding day, and then drinking some champagne down by the uni lakes. I have plans for a posh dinner but am still weighing up my options…

  5. Caroline@Bibliocook Says:

    I thought you were gone! Great to have you back – and to hear that your funding is sorted. More food please!!

  6. Meg Says:

    Thanks Caroline! I am hoping to take the weekend off and do some nice cooking so I will see if anything is worth reporting…

  7. EmmaB Says:

    This recipe sounds like one of the best things I have ever heard to do with cauliflower. yum. thanks!

  8. Meg Says:

    It is really tasty. Mmmmm, I should make it again soon myself, the weather is just right for it.