Nonetheless here we are and I have the first of the Wednesday's Uncovered Gems
By the way I got the name "Uncovered Gem" (not that is so unusual or anything, but...) from the Coverville Podcast. If you love cover songs or even if you just love music you should check out this gem of a Podcast. Three times every week Brian plays some of the most unusual cover versions of some of your favorite all time songs. How weird are they? How about the Brady Bunch doing "The Day the Music Died?" Weird enough for you. He plays good stuff too. Some of the cover versions are better than the originals. Sorta like some of these recipes, hmmmm?
Check out Coverville
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Don't forget that ALL of the free cookbooks are still available in the Member's Area -- including #31 which due to my problems on March 26th, came out on April 1st. We saw a big drop in traffic that day and I think people forgot that there was one more book coming.
If you are new to Best Copycat Restaurant Recipes Blog -- Welcome -- Scroll down to one of the March entries for all the details on how to get your free cookbooks. All 31 of them.
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Lotsa Pasta'a Farfalle Salad
Lotsa Pasta is a local specialty shop and caterer here in Louisville that has some of the best pasta salads on the planet. This one is the best of the bunch. The recipe appeared in the Courier Journal Newspaper and I have been eternally grateful every since. This is NOT a cheap salad to make so you may want to make it for special occasions or just for yourself. But by all means, do make it.
Ingredients
Salad
1 cup Extra Virgin Olive Oil
1 cup Mayonnaise (I only use Duke's. I suggest you do the same)
2 teaspoons Garlic, minced
1 teaspoon Salt
2 tablespoons Parsley, dried
1 1/4 tablespoons Dijon Mustard
2 tablespoons Wine Vinegar (red or white)
1 teaspoons Black Pepper
1/2 cup Pecorino Romano Cheese, grated
1/2 cup Parmigiano-Reggiano Cheese, grated
Dressing
1 head Cauliflower, cut into bite-sized pieces and left raw
12 ounces frozen Peas, rinced and drained
2 cans of Artichoke Hearts, drained and choped
1/2 cup Pine Nuts, lightly toasted
1 pound Farfalle (bow-Tie) Pasta
Directions
1. Mix all ingredients for dressing in large bowl.
2. Cook pasta according to package instructions.
3. Drain pasta and add to bowl with dressing.
4. Add everything else and toss.
That's it. Enjoy.
Mark
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