It’s been pretty gloomy around here these past few weeks. It seems like the drizzle and grey skies will never end. A tropical vacation would be pretty gosh darn nice right about now. So if anyone would like to invite me to go away somewhere, I’m game. I’ll just wait here patiently for my invitation…
But until then, I’ll take some exquisitely colored foods to help elevate my mood. Like this Penne Pasta with Roasted Red Pepper and Goat Cheese Sauce. It’s vivid red color and subtle zippy-ness is enough to pull anyone out of their winter slump! And you can have it on the table in under 30 minutes. Yahoo!
A few quick notes on the recipe. Obviously, you can use any type of pasta you like. But something with ridges or tubes with do a better job at capturing the sauce. Also, I would recommend using the kind of goat cheese that comes in a log verses goat cheese crumbles, which I find don’t melt as smoothly. And you could certainly substitute bacon for the pancetta, if you prefer.
Recipe adapted from Gimme Some Oven
This may be the best dessert I’ve made so far this year.
Bold statement. I know. Although not that bold, because it’s only February and we’ve got a ways to go before we finish out the year.
But until then, this Meyer Lemon Pudding Cake takes top billing.
I was a bit surprised by how much I loved this dessert. Because generally, if a dessert isn’t chocolatey, I feel sort of underwhelmed by it. I’m a chocoholic to the core. But this Meyer Lemon Pudding Cake doesn’t have a drop of chocolate in it. And yet, here I am, professing my undying devotion to it.
What’s special about this dessert is that it’s like having two desserts in one (which is never a bad thing, in my humble opinion). During the baking process something magical happens and two distinct layers are formed: a top layer that is light, airy and sweet (the cake part), and a bottom layer that is silky, smooth and tangy (the pudding part). The end result is a dessert in which every single bite provides you with the perfect mixture of textures and flavors.
I love the use of Meyer lemons here. Their flavor is really unique and beautiful and less “in-your-face” than regular lemons. I highly recommend seeking them out. But if you can’t find Meyer lemons, you can certainly use regular lemons in this recipe, but the results may be a little more pucker-inducing.
Recipe from Bijouxs