Today is Star Wars Day, because the internet just cannot pass up a good punning. I can do it too: Sithin' Ain't Easy. Sith back and relax. It sith what it sith.
Because I'm the Star Wars Geek, and more specifically because I'm the Star Wars Food Geek, I figured you guys would expect something from me today. So if you're interested in non-food related Star Wars nerdery from me, and you missed it last week, you can check out my latest Star Wars wish list. If you're interested in the instructions for Darth Cream Sundae Sandwiches (above) or other related sundries, click the jump link and continue reading.
If you have the Williams Sonoma Star Wars cookie cutters, the Darth Sundaes will be relatively easy to make. Take a box of brownie mix (or use your own brownie recipe, if you're fancy.) Spread it thin in a 9 x 13 baking pan, prepared according to the box. Only cook it for about 2/3rds of the time specified, however -- just enough for the top of the batter to start to form a crust. Take the pan out and let it cool thoroughly. Use the cookie cutter to cut out Darth Vader heads, and put them on a lined cookie sheet, to bake the rest of the way. (The brownie leftovers should also be further baked, if you or someone you live with has a hankering for assorted crunchy end pieces and corners.)
Then it's as simple as filling two Darth brownie pieces with the ice cream of your choice! For our photo shoot, we used tiny vanilla and chocolate scoops (made with a melon baller.) I'd have preferred cookies n' cream, but you use what you got. Jedis are resourceful like that.
Or, "Resourceful are the Jedi."
If you have a refrigerated pasta section in your local grocery store, you may have noticed Buitoni's packaged pastas. I like to get the Spinach Cheese Tortellini, first of all because it's green and that's my favorite color, and second of all because it has less fat and calories for some reason than the whole wheat tortellini. Anyway, I always think they look a little like Yoda heads when they cook up, and my husband has observed the olives sort of look like jet engines. So here is my recipe for Pasta Al Yoda:
- 1 1/2 cups of Buitoni Spinach Cheese Tortellini
- 1 cup of chopped mushrooms (or whole teeny tiny mushrooms)
- 1/2 cup fresh mozzarella, diced
- 1/2 cup whole pitted black olives
- 1/2 cup salame sopprosetta, diced
- 1/4 cup finely chopped red onion
- 1/4 cup italian dressing (I use the light kind)
- 1/4 cup olive oil
Toss all the ingredients together, top with freshly ground salt. (I use Trader Joe's Pink Himalayan Salt, which is awesome. Morton's makes a course sea salt now, though, that's pretty good too.)
You can use more or less mushrooms or black olives, but I pick all the olives out and give them to my husband, who can't eat more than a 1/2 a cup of them at any time. He generally picks out 2/3rds of his mushrooms and gives them to me. Also, I usually include chopped artichokes, but I didn't have any for the photo, so I've left them off the recipe. Basically this is a quick and easy pasta salad I'll make if I have a little bit of most of the ingredients left over from something else. It's an adapted recipe for an hors d'œuvre that skewers an olive, a chunk of mozzarella, a spinach tortellini, and a hunk of salame together on a toothpick, drenched in italian dressing.
Finally, because Dane loves you, she posted this photo of Luke Skywalker riding a yak.
The fourth will be with you. Always.