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.
Continue reading ‘Linguine with Summer Vegetables’
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.
Continue reading ‘A Series of Failures, Part Two.’
Recipe courtesy of Serious Eats
As an extreme novice home chef, I’ve been generally operating under the concept that the more complicated and time-consuming the recipe is, the more I’ll learn from it. Mark Bittman, aka The Minimalist, from the New York Times tells me I’m a moron and I can accept and partially agree with that. I still feel like if a recipe is too simple, or too easy to prepare, it’s a copout of some kind, but in the interest of making sure my kid eats what we do (to try to encourage an adventurous palate) and feeding the one I’m pregnant with more than just Otter Pops and Doritos, I’ve been trying to add simple, fast recipes to my Bi-Monthly Menu of Doom. The past two weeks have featured more of the fast pastas, soups and this is one of them.
Continue reading ‘Tortellini with Brown Butter and Sage’
