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1.006 Grilled Chicken Pesto Salad and Spaghetti alla Ragu


-Cycle 1, Item 6-
11 January 2010

-Italian-
Grilled Chicken Pesto Salad
and Spaghetti all Ragu

* * * *

by me

at home

-Oksu, Seoul-

I suspect that I went to the spaghetti alla bolognese to regain a measure of ego that I might have lost on from recent fiasco with the fried rice and wings (see 1.004). After the "Breakfast Sandwich," meat sauce spaghetti (as we called it back then) was the 2nd real recipe that I learned to prepare, both from my mother. Before I began to cook regularly and in earnest sometime during law school, this dish was the go-to number in my extremely limited repertoire. Apparently, I still rely on it.

The pesto chicken salad, somewhat of a cheat, consisted of romaine lettuce topped with grilled chicken breasts and button mushrooms mixed with dressing from a bottle. I don't know why I keep buying pesto, which I've always found to be mildly unpleasant. I think it's that pesto seems sophisticated to me, for some inexplicable reason, and it bothers me that I can't seem to acquire the taste, and I'm hoping that one day after all the forced repetition I'll have an epiphany. I should probably start by doing away with the bottled stuff and trying to make a fresh pesto, or even ordering it at a good restaurant. But I don't like it enough to bother. Vicious cycle.

5 comments:

  1. once you make your own pesto you can never go back. esp once you realize it's easy.

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  2. i've had a jar of pine nuts in the freezer for about 8 months, which i bought to make pesto. i know i';m not going to like it.

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  3. it's not so much pine nuts, it's the fresh basil, freshly greated parmesan, fresh garlic and excellent olive oil. you'll like it!

    ReplyDelete
  4. i'm not. i'll make it this weekend just to prove it.

    ReplyDelete