Very proud of last night's fettuccine alfredo dinner, which I made from scratch using Mark Bittman's How to Cook Everything Vegetarian. Two reasons for pride:
1. Spinach pasta. First time ever, huge hit. It was a little gnarly rolling this out because the dough was super-sticky even after copious additions of extra flour, but we muddled through and the results were a brilliant grass green and ridiculously delicious.
2. Wicked alfredo sauce. I've never had an alfredo this good. I attribute its excellence to the eggs that Bittman has you whisk into the warmed pasta bowl along with cream and a mountain of Parmesan. Yes. Horribly fattening. But great.
I also made Bittman's raw beet salad because I had this vision of a painterly red-and-green meal. My expectations for the salad were low, as I think of raw beets as a food people ate out of desperation while hiding from Nazis in Ukrainian barns.
But it turns out that raw beets you shred in a Cuisinart and dress in a mustardy vinaigrette make an earthy salad that is as tasty as it is bright.
At least I thought so. I was the only one in the family willing to try it.
How to Cook Everything Vegetarian is an awesome book. I appreciate it more every day. While I don't feel any healthier and I'm definitely not slimmer, our food bills have dropped noticeably and precipitously during this meatless period and we've been eating really well.