via Smitten Kitchen
Much to my chagrin, our office is moving today, south, so south we will surely fall off the Phnom Penh map, so south my Khmer colleagues tell me we can no longer be called city folk. I sat and watched the movers this morning before realizing it was a complete waste of my time to wait. So Anna, the Russian lawyer, and I dashed off to my home, where we siphoned internet and made lunch.
I go through phases where all I want to do is cook at home. In the past, it was typically Indian food, as evidenced by the countless cookbooks I left stateside. Lately, it's been a mix of baking, roasting and cooking concoctions from recipes I Frankenstein from blogs. There are limitations -- two rules that dictate cooking for me these days.
The first is simplicity. How is it that roasting fresh vegetables from my neighborhood market gives me such satisfaction? That baking potatoes tossed in olive oil and rosemary could make me so happy?
The second is that it must involve cream and/or cheese. I blame my French-American flatmate, whose phone conversations with her mum always provide me countless food inspiration. Cheese, cream, all dairy are very expensive in Phnom Penh.
Back to lunch today: I made this simple pasta dish, throwing in a few handfuls of fresh basil, lemon zest, and grating Pecorino Romano on top.