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Fusilli alla Vodka with Basil and Parmesan via Bon Appetit

November 4th, 2017 Comments off

I am always on the lookout for new pasta recipes to try and, despite the ubiquity of vodka sauces, I have never tried making one myself. — Douglas

Fusilli alla Vodka with Basil and Parmesan via Bon Appetit

Get the recipe here

Categories: Cooking, Food, Recipe Tags:

The Meaty, Leftovers-Filled Pasta Savored By Tuscan Cowboys via Food52

July 31st, 2017 Comments off
This meat sauce sounds delicious and different enough from our other family ragu recipes to at least give it a try. I like the use of sage and rosemary. We don’t use a lot of those herbs here although I like the flavor they bring to a dish. — Douglas
 
 

I had been living in a corner of southern Tuscany, in the Maremma, for a few months when I began noticing pasta alla buttera (translation: cowboy pasta) here and there—on countryside menus and at various sagre, outdoor food festivals that are especially good places to try regional dishes. I made a mental note to add another job-description-pasta-sauce to a quirky medley of a list that included things like spaghetti alla carbonara and pasta alla boscaiola, named after the charcoal burners and woodcutters that apparently invented and championed the dishes based on what readily available ingredients they had.

Read The Meaty, Leftovers-Filled Pasta Savored By Tuscan Cowboys via Food52



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An interesting link found among my daily reading

29 Egg Recipes for Much More Than Breakfast via Food52

July 18th, 2017 Comments off
“The Incredible, Edible Egg” — as the old advertisement used to say. I found several different recipes I want to try from this article. My favorites include Shakshuka Focaccia, Bacon & Egg Ramen. Savory Ris-Oat-to with Poached Egg by Ali Conklin, and Sheet Pan Eggs by Ali Slagle. To be honest, I’m still reading my way through all the recipes and I might find even more I like. — Douglas
 
 

In culinary school my cooking instructors touted the importance of eggs: The traditional chef’s toque is rumored to have 100 folds, one fold to represent the hundred ways to prepare an egg. We’d be forewarned that sometimes the skills test given during line cook interviews would simply be to cook an egg.

Regardless of technique and form, it’s undeniable that eggs are an indispensable ingredient, well suited for any time of the day. Here are 29 of our favorite ways to use them:

Read 29 Egg Recipes for Much More Than Breakfast via Food52



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An interesting link found among my daily reading

12 Ways to Take Brownies Where They’ve Never Been Before via Food52

May 22nd, 2017 Comments off

Check out these ways to kick up your brownie game. — Douglas

 
Where do your brownie loyalties lie? Are you Team Fudgy, Team Cakey, or Team In-Between-y?

I’m a fudgy-as-a-truffle gal myself (Alice Medrich’s Best Cocoa Brownies are my old faithful, preferably straight from the freezer)—but today, we’re not here to discuss that age-old question.

Instead, we’re here to take you brownie purists and turn you into brownie hedonists!!!! eccentrics. Your ordinary brownies might be extraordinarily good, but consider these tweaks—in the form of swirls, sprinkles, drops, and swooshes (smears, if you prefer)—for when you want to give your brownie a night on the town, complete with facial glitter (that’s still a thing, right?) and a thick coat of mascara.
 
Read 12 Ways to Take Brownies Where They’ve Never Been Before via Food52



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On YouTube: Jammy Rice Pudding Recipe | Now Cook It from SortedFood

May 20th, 2017 Comments off

Rosanne loves rice passing, but I am not the biggest fan. Still, this recipe looks delicious and easy so it might just push me over the edge into making our own batch at home. The addition of the jam makes it even better. — Douglas

On YouTube: Jammy Rice Pudding Recipe | Now Cook It from SortedFood

This is the best rice pudding recipe ever thanks to the homemade blackberry jam you make to go alongside it. You’ll achieve a rich, creamy rice pudding in no time at all!

Rice Pudding Recipe

How To Make Jam

 


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Categories: Cooking, Food, Recipe, Shared Items, youtube Tags:

A Trusty Trick for Cooking Without a Recipe (& Anxiety) via Food52

May 17th, 2017 Comments off
I’m always looking for tips, tricks and rules of thumb for cooking and this article contains some great info. Learn how the fat you choose affects the taste and style of your dishes and more. — Douglas
 
Say you are making a beautiful carbonara. You’ve got the bacon crisping, the Parmesan shredded and at the ready, the pasta water simmering away, and—oh no. You used up all the olive oil making Maialino’s dreamy Olive Oil Cake! And all you’ve got on hand is… coconut oil. Drat. That won’t work!

Sure, it’ll fill the oily void, but the flavors of the dish will be all off. You might run out to buy more olive oil, or you might think of this instead as an opportunity for culinary experimentation. Up to you. Either way, it’s easy enough to tell that coconut oil isn’t exactly what the dish is calling for—and it’s certainly not what a nonna would reach for. At the same time, butter would be unusual in a stir-fry, and sesame oil very peculiar in a sauce for sole meunière.
 
Book mentioned in this article
 

An interesting link found among my daily reading

On YouTube: America’s Test Kitchen DIY Bacon

May 3rd, 2017 Comments off

America’s Test Kitchen DIY Bacon

On YouTube: America's Test Kitchen DIY Bacon

Bacon. You love it. You want it. Need to take it to the next level? Learn how to make your own bacon (no smoker required!) from a slab of pork belly with the Test Kitchen’s Bryan Roof.



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Categories: Cooking, Food, Recipe, Shared Items, Video, youtube Tags:

10 Bits of Cooking Savvy We Picked Up Hanging Out in the Kitchen via Food52

April 28th, 2017 Comments off
I have learned most — if not all – all my best cooking tricks from watching others, whether that is television chefs on the Food Network or Maria Gaetana in Agira — looking over her shoulder while she fried up cotoletta vittelo (Veal Cutlets) for pranza while all the other uomini (men) stood outside on the balcony smoking.
 
So, as a reinforcement of learning by watching, here are 10 great ideas you can apply in your kitchen — hopefully to great success! — Douglas
 
 
In the same way that I’m in awe of friends who have learned new languages by “immersion”—but how do you start, I’ve wondered? And what keeps you from just, you know, staying silent for all of eternity?—I am also confounded by older, wiser, better cooks who tell me that I’ll learn to cook by, well, cooking.
 
But how? It never seemed to add up. I’ve held a brain in biology class, and it really isn’t very much like a sponge.

And yet, when I think back to how I cooked five years ago, and think about the knowledge that I seem to have osmosed, I’m shocked to realize that just the act of cooking is also an act of learning. Nearly every recipe—even those not billed as life-changing—has a valuable tidbit or takeaway that can be applied to other future recipes.
 
Read 10 Bits of Cooking Savvy We Picked Up Hanging Out in the Kitchen via Food52



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3-Ingredient Happy Hour: The Blackberry Lavender Fizz via Lifehacker

April 26th, 2017 Comments off
It’s time for Summer cocktails and this combination of blackberry, lavender and gin could be your porch sipper of the season. While I wouldn’t normally drink lavender soda by itself, I can see how it brings a unique note to the cocktail. Here in Los Angeles we can easily find Dry Lavender Soda at a nearby BevMo or other liquor stores. Yet another cocktail to try out. I think I have a list here somewhere. (LAUGH) — Douglas
 
Basically, I wanted something that was a little fruity, a little floral, and as pretty as an Easter egg. Though it initially seemed slightly ambitious, I was able to craft such a beverage using just three, flavorful ingredients, and the result was quite the porch-pounder. Bonus: This beverage can be built right in the glass, saving you time and dishes.
 

An interesting link found among my daily reading

On YouTube: Pasta Al Forno Dell’ultimo Minuto – Ricetta facile – Quick and Easy Italian Baked Pasta Recipe

April 24th, 2017 Comments off

A quick and easy recipe for baked pasta, directly from Italy and this Italian YouTube Channel. There is no narration on the video, so the language barrier is a bit less and the complete recipe, in English, is available in the video description. — Douglas

Pasta Al Forno Dell’ultimo Minuto – Ricetta facile – Quick and Easy Italian Baked Pasta Recipe

Pasta Al Forno Dell'ultimo Minuto - Ricetta facile - Quick and Easy Italian Baked Pasta Recipe

PASTA AL FORNO DELL’ULTIMO MINUTO Ricetta facile – Quick and Easy Italian Baked Pasta Recipe. Pasta al forno dell’ultimo minuto, ricetta facile, un primo piatto di pasta gratinato in forno. Sugo, salsiccia e mozzarella filante, un piatto completo, ricco e succulento, con pochi ingredienti!

Complete recipe in the video description



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