Oof, what an exhausting week! Having 3 PSets due in one week sure is stressful. Especially if one of the psets required 15+ hours. And it’s only the beginning of the school year! Despite the busy school work, chezmoi has still been cooking up a storm. I have tons of new recipes to share already! Hopefully I can get more of a schedule going with this blog and post at least 2-3 times a week?

For now I will share what Mike and I made for dinner tonight: roasted cauliflower with kalamata vinaigrette and peppery pasta cabonara with poached egg. One of the best decisions we made recently was subscribing to Gourmet for $1/issue! Both recipes were from the two most recent issues.


I’ve been told that poor American children have to suffer bland boiled cauliflowers as a child. No wonder everyone I meet dislikes it. I personally have always enjoyed cauliflowers since childhood. Now that I’ve discovered how amazing (and easy!) roasting cauliflowers are, you can expect it as a common veggie staple chezmoi! They were smokey and a little crunchy by itself, but the kalamata vinaigrette adding a nice lemony touch and made it more of a salad.

The pasta was really simple to make. It called for a ridiculous amount of cheese, and I only had 1/4 of a cup. Nevertheless, the dish still came out quite creamy. Not to mention anything with bacon in it is automatically delicious. Make sure the poached egg is still a little runny, so the yolk can break and run between the spaghetti. I only wish I could add a little bit of parsley at the end (forgot to buy at the store!)


Actual recipes below! With proportions and everything!

Peppery pasta carbonara with poached egg

Gourmet, October 2009

8 bacon slices, cut into 1-inch pieces
1lb spaghetti
2 tbsp butter
1/4 c grated parmesan
1 poached egg per person

1. Cook bacon over medium heat until crisp. Transfer to paper towel to drain excess grease.
2. Cook spaghetti until al dente. Reserve pasta water in pot and keep heat on.
3. Pour off bacon fat (I used it for my cauliflowers) and add butter. Add spaghetti, 1/3c pasta water, cheese, and 1/4tsp pepper. Stir thoroughly and cook until sauce has thickened and the excess water has been absorbed into the pasta.
4. Break egg into a cup and slowly slide it into the pot with pasta water. Poach until the white has solidified. Gently fish the egg out with a slotted spoon and serve over pasta.

Roasted cauliflower with kalamata vinaigrette
Gourmet September 2009

1 head cauliflower
1/4c olive oil
2 garlic clove
1 lemon juice
1/4c Kalamata olive, finely chopped

1. Preheat oven 450F
2. Cut cauliflowers lengthwise into 1cm slices. Put into baking sheet and toss with 2 tbsp oil (and/or leftover bacon grease), salt and pepper. Roast, turning once in between until golden brown.
3. Meanwhile, mince garlic and add it into a bowl with lemon, remaining 2 tbsp oil, olives, salt and pepper. Serve cauliflower drizzled with the vinaigrette.