Welcome back to Cooking With Stanley! Did you enjoy recapping the first ten weeks in the last post
? It was fun for me to look back on everything that I've whipped up so far and the memories that came from it. As you may have seen on my Instagram
, I did lots of planning and cooking this weekend specifically for Cooking With Stanley. We're kicking off this next set of weeks with pasta and my favorite appetizer of his to date. Let me know what you think in the comments!
Starter: Salad with Basic Vinaigrette
Appetizer: Roasted Red Peppers with Garlic Toast
Main Dish: Spaghetti with Tomato and Tuna
To start everyone, I served the Salad with Basic Vinaigrette and Roasted Red Peppers with Garlic Toast at the same time. I swear I followed the Vinaigrette recipe to the dot but for some reason, it was super salty. I re-read the salt measurement three times so either my mind was consistently substituting the wrong amount or this was meant to be a very salty dressing. Other than that factor, I thought it was good. It still got compliments at the table and we all just drank lots and lots of water with our wine. Smart idea anyway, right? The Roasted Red Peppers were absolutely fantastic. I served them with a simple garlic toast. I sliced a French baguette, toasted it in the oven for about 10 minutes, rubbed the top side with garlic and drizzled them with olive oil. This is probably my favorite starter I've made from this cookbook so far. On the other hand, it was one of my least favorite to actually make. Roasting your own peppers is one of the most tedious and annoying tasks I've ever completed. I love roasted red peppers but I am content buying them in a jar at the grocery store. Have you ever roasted your own peppers before? Have you found an easier way because if not, I'm never doing this again...
The main dish for this meal was Spaghetti with Tomato and Tuna. This is a very simple dish. There are very few ingredients and the cooking time is mostly spent with the sauce simmering on the stove. It's very low-maintenance and you guys know how much I love low-maintenance. I will admit I was a little skeptical at first when I was reading through this recipe. Canned tuna in pasta? That doesn't sound particularly appetizing. Let me tell you something though. The tuna flavor is very subtle in the sauce. If anything, it just gives it a meatier substance. The simplicity of the tomato and two basil leaves complements the tuna with its sweetness. It's a great pairing and super easy for a weeknight dinner. The sauce does need to simmer for about a half hour, plus more after adding in the tuna, but you don't need to really do anything with this dish. Get chores done, pay the bills, bathe the kids. Whatever you need to do, you have time while this cooks to get it done.
Overall, this was a great menu to bring back the menus for this series. I know since my Vegas trip, there were some pretty lacking menus but it had more to do with poor planning than anything. There won't be too many more of those so rest assured, I will leave you hungry after leaving these posts from now on!
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