Those piercing screams you may have heard this morning were coming from IHungry (me) on account of a minor "incident" with the staff (my stubborn computer). Because of this unfortunate situation, which is too vicious to describe, a very valuable recipe fluttered away into cyber space along the my already stressed techno-patience. The staff of IHungry (me, again) apologizes for any inconveniece and/or lost recipes. Here is the much adored excerpt you may have missed out on:
Since IHungry was currently in France here's a recipe you should try in honor of the self-conscious but respectful ingredient - the stinky cheese. It's lovingly called: @#$%%!! or
HOLY HELL WHAT THE @#$%%!! IS THAT SMELL IN THE FRIDGE PASTA
INGREDIENTS:
o bow tie pasta, question: why bow tie? answer: because it looks fancier covered in cheese
o some sort of herb-thyme is always good
o nasty, green encrusted cheese: camembert or brie you've discovered in the depths of your fridge that has caused even your innocent stick of buttah to reek like the clenched hooves of a dead, rotting, goat head (yes, I realize there are no hooves on dead, rotting goat heads, but imagine the stench if there were) - scrape off questionable bits.
o some sort of veggie to mellow out stinky cheese (mushrooms or peas..)
PROCEDURE:
1) clear out house now! otherwise your roomies will hurl all kinds of insults and comments your way
2) cook pasta
3) Cook your peas and/or mushrooms: saute mushrooms in olive oil and thyme (or use the mooshroom recipe with a little butter instead of creme fraiche - sans eau de hoof), nuke peas - throw on lots of herbs and salt and pepper
4) drain pasta
5) immediately pour hot pasta in big bowl, plug your nose and add chunks of cheese, stirring as you go.
(cheese should melt right into pasta), add a little olive oil and your herbified veggies
6) grate on parmesan (the cheeses can fight it out in the bowl)
NOTE: this recipe is actually...how do you say...formidable -- Bon appetit!
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