Archive for the 'savory' Category

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Linguine with Summer Vegetables

Published on April 1, 2009 in savory. 2 Comments Tags: , , , , .

 

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I love pasta. It’s easy to cook and you have to work really hard (or use guanciale) to make it taste bad. This particular one is new to me, contains at least two ingredients I used to refuse to touch and I want to shove it in my mouth all the time.

I’ve mentioned the knife skills class pretty frequently, and I feel like I learned a lot from it though since my retention is so awful I should really take it again, and I celebrated the purchase of a new chef’s knife with recreating the pasta that Chef Bob served to us with the fruits of our labor…with one small problem. He wouldn’t give me a recipe.

Now, he had no problem telling me everything that went in it, but as I know some of you are aware I function best with a specific set of instructions, ESPECIALLY with a new recipe. Not having portions or measurements of any kind broke my brain a little bit but I am totally pleased with the outcome, it tasted exactly like I wanted it to, and now I’m going to share it with you.

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Lasagne Verdi al Forno – March Daring Bakers Challenge

Published on March 28, 2009 in savory. 10 Comments Tags: , , , , .

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

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BWA?!

But a challenge is a challenge is a challenge, thus began my journey into two days of hard, hard work.

 

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A Series of Failures, Part Two.

Published on March 24, 2009 in savory. 0 Comments Tags: , , , .

Sole a la Grenobloise – Saveur

We could categorize the fact that I haven’t posted in 3 days as a failure as well, but I’m trying to be nicer to myself – if you had this kind of wicked awful heartburn, you wouldn’t want to sit here and type about food, either.  But in addition to the lemon tart, I think the Sole a la Grenobloise needs to be discussed as well, because like the tart it was really only a partial failure.

 

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A Series of Failures, Part One.

Published on March 21, 2009 in review and savory. 0 Comments Tags: , , , , .

The more gentle-minded may be inclined to say that it’s not failure, it’s learning, but let’s be honest: when the end result is not good, it’s a failure no matter how much you picked up in the process. A string of bad luck has made me very glad that tonight was taco night and even though it was a new recipe, you just can’t screw up tacos. They’re like a fancier peanut butter and jelly sandwich, especially when you grill the meat  (or in my case, have someone else grill the meat for you so your house, dog, child or person does not catch on fire in the process).

But before I get to that, let’s go ahead and address the failures since they are sitting in my Flickr, waiting to be discussed on the internet by people just like me who are still new to this whole cooking/baking thing and still have to google the appropriate way to slice an onion (honestly, the knife skills class I’m taking at the end of the month cannot get here soon enough). 

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Matambre

Published on March 13, 2009 in savory. 3 Comments Tags: , , , , .

Recipe adapted from Mark Bittman

What the hell is matambre?

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As it happens, I asked myself the same question when I first ran across a recipe for it. Saveur’s version calls it “Vegetable-Stuffed Rolled Flank Steak” which conveniently enough is exactly what matambre is: a giant slab of beef loaded with veggies and rolled up. According to the internet this is an Argentinian dish that has been around for a long time. I was all set to make Saveur’s recipe when I was menu planning two weeks ago, but I had picked up Mark Bittman’s “How To Cook Everything” and he had a recipe too, and one a bit less complicated than Saveur’s.

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