Bad Recipes Suck

I hate a poorly written recipe. The biggest recipe faux pax is hiding ingredients in the recipe when they don’t appear in the recipe. I hate when I am in the middle of cooking only to see where I should deglaze a pan with wine and not see it in the ingredients list, or pour over caramel sauce when that is the first time it is mentioned.

Ingredients presented out-of-order, inexplicable amounts and “bake until done” instructions just drive me crazy. Bad recipes just suck.

I’m not the only one. Recent the food editor of Slate went on a rant of her own about it. Check it out here.

Mock Fettuccine Primavera

This is great way to take a high carb dish and turn it into a lower carb one.

A lot of fresh ingredients here.

Slice and scrape out the seeds.

Once you boil the squash, it is easy to use a fork to create these spaghetti-like strands.

Salute the broccoli.

A great big bowl of yum!

Mock Fettuccine Primavera

Cook Time: 30 min | Servings: 4 servings | Difficulty: Easy

Ingredients:

1/2 medium spaghetti squash
Primavera Sauce, recipe follows

4 tablespoons unsalted butter (1/2 stick)
1/2 cup small broccoli florets, lightly blanched
1 cup heavy cream
1 egg yolk
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Salt and pepper
Fresh basil leaves, for garnish
Grape tomatoes, sliced in half, for garnish

Directions:

Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.

Reheat the squash strands by dipping with a strainer in boiling water just before serving. Top with Primavera Sauce.

Melt 2 tablespoons butter in a medium saucepan over medium high-heat. Add broccoli and saute for about 1 minute. Then whisk in cream and egg yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and whisk quickly just to heat through. Remove from heat and stir in the rest of the butter and the parsley. Pour over or toss with the hot spaghetti squash. Season with salt and pepper, if desired. Garnish with fresh basil leaves and grape tomatoes

Source: http://www.foodnetwork.com/recipes/george-stella/mock-fettuccini-primavera-recipe/index.html