Side Dish

Follow the instructions on the videp

Boil the potatoes until they're about half cooked. A knife or fork will offer some resistance.

Chop the onion and caramelize it with a little olive oil in a large oven-safe pan

Quarter the potatoes. Remove rosemary from stem. Add salt, rosemary, butter, potatoes, and olive oil to pan (or casserole dish).

Roast at 425 for about 45 minutes. Remove potatoes from pan and drain oil.

Heat large skillet to medium-high (350 F for an electric skillet). Add butter and melt, quickly adding garlic and allow to brown for 1 minute. Add the spinach, reduce heat to medium and cook, uncovered, until it wilts and much of the juices evaporate. Depending on the moisture of the spinach, it may exude quite a bit of liquid. Cook until there is 3-4 tbs of liquid left. Add the cream and cook for 1-2 minutes. Sprinkle in parmesan and mix - it may be a bit thin, give it a minute in the pan.

If you are not a garlic fan (heathen), it cdan be replaced with 1/2 tsp of lemon zest for a different taste.

Sprinkle the prawns with the mixed chili powder, cayenne pepper, garlic powder and kosher salt. I realize I have no actual amounts here, but it's pretty much 'until it looks right'. Oh, cumin and/or mexican oregano would be good in that combination too. Probably chili powder will be the heaviest, but don't skimp on the salt.

Saute the prawns in 1/2 tbs butter, and be careful not to overcook them, lest they turn rubbery.

Melt 3-4 tbs butter in a sauce pan over medium low heat. Add garlic and saute until fragrant. Add cornstarch and kosher salt. Saute until you have a good paste, and let this go 3-4 minutes, but if it starts browning it's time to move on.

Add 2 pints of heavy cream, and thoroughly stir. Simmer until sauce thickens. Add the parmesan cheese and tomato paste. Mix until cheese and paste are fully integrated into sauce.

Combine sauce with cooked noodles; arrange noodles in sauce on plate, top with prawns. Serve with grated parmesan.

I'm told a nice chianti would go well with this. I recommend a green salad and a crisp vegetable on the side; or, make less and serve as an accompaniment to any main course.