Archive | May, 2009

Cooking Without Bobby

21 May

I know. It’s incredibly sad. Agonizingly sad, really.

Somehow, I got over it pretty quickly.

While Bobby was busy creating the year-end slideshow for the TKD Spring Banquet, Mark (who was my partner in crime for the TKD Winter Banquet as well) and I concocted a delicious dish of mushrooms, spinach, artichoke hearts, tortellini, and cheese. Oh, the cheese.


Mushroom, Spinach, and Artichoke Tortellini Bake
Modified from Taste and Tell

This recipe was a little vague on measurements. For example, how much flour do I add into the roux? What the monkey is a “broiler”? After finding out what a broiler is, what do I do if my kitchen lacks one? I’ve rewritten the recipe the way I made the dish. The ingredients list looks daunting, but it really contains a lot of things you would find in a well-stocked pantry. And anyway, it’s nothing a ten-minute trip to the grocery store couldn’t sort out.

2 packs of tortellini (about 20 oz., I believe)
4 tablespoons butter
4 cloves garlic, chopped
2 handfuls of flour (probably about 1 cup)
4 cups milk
4 shakes of nutmeg from the container
2 10-ounce boxes frozen chopped spinach, defrosted (microwaved) and excess water squeezed out
2 cans artichoke hearts
5-8 button mushrooms, sliced
shredded “Italian Blend” cheese (includes Asiago, Mozzarella, and Parmesan, among others)
shredded Mozzarella
ground black pepper
grated Parmesan cheese

Preheat oven to 400 degrees.

Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and transfer to cold water to stop them from overcooking.

While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. This took me 10-15 minutes on medium heat with constant stirring. If necessary, split into two pans. Add nutmeg, spinach, artichoke hearts, mushrooms, salt and pepper, and cook until the veggies are heated through. Eat a slice of mushroom. Go on. It won’t kill you (hopefully).

Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large baking pan and sprinkle with the cheeses. Sprinkle liberally. Like, until you can’t see any of the tortellini anymore. Place on the top level of the oven and bake for about 15 minutes, until the cheese starts to brown. Take out of the oven and sprinkle with Parmesan cheese.

Serves a good number of hungry taekwondoists.

Length of Procrastination: 40 minutes

Ways to Prolong Procrastination: Try to study immunology while cooking…

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