Three premed students with food on our mind...among other things.
Thursday, September 10, 2009
Creamy swiss chard pasta
Chef Caroline: Bucatini with Swiss chard and garlic in goat-cheese cream sauce. Paired with a Spanish red Protocolo, which was medium to light bodied. Spicy and bright. Alright for a $7/bottle.
One day we hope to make our own beer, cheese and perhaps even convert the basement into a smokehouse, but until then, we're pretty satisfied with discovering odd vegetables and making something different out of the same ingredients.
Chef Caroline: Bucatini with Swiss chard and garlic in goat-cheese cream sauce. Paired with a Spanish red Protocolo, which was medium to light bodied. Spicy and bright. Alright for a $7/bottle.
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