A friend of mine is participating in an international scavenger hunt, and when she asked me to help cross an item off her list, I was certainly game. My task? To review West Collins’ “Pasta with Jame Sauce.” Not familiar with the “chef” I was working with, the wind quickly fell out of my sails after watching the video below. While quite fun to make (although NOT an easy recipe to follow…), the reward of making this recipe definitely remains in the process and not the finished product! (Although he is too cute…)
Review of Pasta with Jam Sauce
First of, let me say—it’s completely possible my finished dish didn’t come out the way it was supposed to. With unidentified scoops and 10 inches of blackberries to include, I found it somewhat difficult to accurately measure out the ingredients. I mean, do I line up the blackberries in a 10-inch line?
If the thought of combining jarred pasta sauce, carrot juice, orange juice, blackberries, chocolate chips and a half eaten apple was definitely interesting. While I think I’m pretty innovative in my own kitchen, I thought West’s approach to blending the recipe incredibly inventive. He’s clearly a chef way ahead of his time.
While I’m usually down for sharing my foodie photos, I could really quite capture the essence of this dish on film. No matter the angle or the lighting, the dish seemed to look super unappetizing. The pasta sauce-chocolate-juice ingredients give the sauce an almost mauve pea soup like consistency, with chucks of pasta and apple mixed in.
I can’t really put my finger on why, but the foodies in my house couldn’t really stomach the meal. Next time, I think I’ll add a few more Goldfish…
