This week Marcia over at Twenty by Sixty choose Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese for this week’s Food Matters project.
I strayed quite far from this recipe. As some of you know Eric and I have a reputation for being picky eaters. We don’t like brussel sprouts or blue cheese. Despite not being keen on either of these ingredients, I was excited that Marcia choose this recipe. Marcia: Next time I make this recipe I promise to be more adventurous and try it with the blue cheese and brussel sprouts!
This recipe really highlights the great thing about Bittman’s food matters cookbook. The recipes are well balanced, simple and act like a template. Ingredients can be substituted to match your taste or the food in your fridge!
We were meant to go to an Oscar party last night but Eric was sick. I needed to throw something together for dinner and this recipe was great for using things up in our fridge.
- I substituted the brussel sprouts with spinach
- I substituted fontina for blue cheese
- I substituted dried cranberries for figs
6 comments :
Love the use of spinach. I have some that I need to use up and I should have added it in my dish. But, I forgot about them until I saw your post. I love fontina and I wish I had some on hand to throw in. This looks yum!
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Kristen Reply:
February 27th, 2012 at 3:51 pm
Hi Margarita, thanks for stopping by! Throwing questionable spinach into pasta recipies has really helped me stop wasting food! Just check out your version of the recipe… it looks delicious!
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I am laughing as I read your substitutions.
I subbed apple for figs….
Broccoli for brussels sprouts….
Monterey Jack for Blue Cheese.
It was still an interesting dish. I like yours with the spinach. I wish I had done that.
Casey´s last [type] ..Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese – The Food Matters Project
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Kristen Reply:
February 27th, 2012 at 10:37 pm
Hi Casey: I’m glad I made you laugh. I am a picky wuss and my husband is even pickier and wussier! Thanks for stopping by!
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I love that you still made the recipe even though you don’t like most of the ingredients. Your pasta might not have been similar to the original, but that is the beauty of Bittman’s recipes….they are so versatile
Your pasta looks delicious….blue cheese or not 
Kristen´s last [type] ..Video Post: How To Make Kaiserschmaarn (aka A Giant Shredded Pancake)
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Kristen Reply:
February 28th, 2012 at 8:22 am
Hi Kristen, the versatility of Bittman’s recipes is the best part of this cookbook. I find it really helps me use up food in my fridge and waste less! Thanks for stopping by!
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