I have been a big fan of Mark Bittman for a number of years. I particularly like his ability to convey to the cook many ways to make the same recipe. This attitude was great for me tonight when I thought I was baking the above recipe, only to find that I could not get most of the ingredients.
I have not seen gluten-free rigatoni so I subbed in penne. Although, I am sure, kosher blue cheese is available, I have not seen it locally. We are not fans of figs so I subbed apples which were great. Finally and unbelievably, the local stores were out of brussels sprouts. I called my daughter and asked her to look around and she also could not locate any.
I guess, I proved that you can change the ingredients and come out with a facsimile of the original.
I feel particularly bad because this is the first time, I cooked with the foodies of The Food Matters Project. This group is cooking their way through Mark Bittman’s, The Food Matters. If you are interested, get the book and join us.
Marcia from Twenty by Sixty chose the Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese (page 221), in The Food Matters. You will find the recipe on her blog.
Marcia shares her hesitation selecting this recipe which about describes my initial reaction. Figs? Blue Cheese? Pasta? and Brussels Sprouts? They just shouldn’t go together but I gather they did and did so beautifully.
My combination of broccoli, Monterey Jack, Apples and Penne also worked although I didn’t believe it. The almonds seemed to disappear into the dish and it was not until the end that I found one. This is unique but trusting Mark Bittman helps. I had to believe the recipe was good.
Check out the other cooks at The Food Matters Project.
Bittman is awesome. This challenge was so inspiring!
I’m glad I am not the only one who cooked a completely different dish than what was posted! I like your addition of broccoli!
I have to admit there were brussels sprouts right in front of my eyes at the market and I looked away and ignored them. I need to work up the nerve and be a bit braver!
It’s kind of fascinating to see your substitutions.
One of the things I love most about cooking with this group is to see the wonderful substitutions and creativity of the other cooks! So fun! I bet you pasta was delicious….I want to try using apples next time!
LOL… Brussel Sprouts, and Figs and Blue Cheese! -giggles- Nope! I’m not a fan of any of those ingredients. But, my husband would like it.
“Auntie”
I was also very wary of the recipe but pleasantly surprised when I ate it. We all loved it!