In honor of International Bacon Day, we had Spaghetti Alburezzia tonight. Pretty darn simple:
3 Tblsp olive oil
1/2 cup fatty bacon, chopped
1 onion, chopped
2/3 cup chicken stock
1 Tblsp parsley, chopped
4 leaves Basil, chopped
S & P to taste
2/3 cup Pecorino cheese, grated
fettucini pasta
Heat oil; Add bacon and onion, Fry gently, five minutes; Add stock, parsley, basil, S&P; Cook gentle simmer until slightly reduced.
Cook fettucini in boiling salted water until al dente; Drain well, place in warmed serving bowl. Add sauce and cheese.
Started with homemade avocado/lime juice/garlic/salt/salsa dip on Kavli (ultrathin crispbread). Manhattans.
M-m-m-m-m
Showing posts with label Dinner last night. Show all posts
Showing posts with label Dinner last night. Show all posts
Saturday, September 5, 2009
Thursday, May 7, 2009
Homemade Pizza
Threw caution to the winds and made pizza tonight. Fresh dough, sauce, toppings.
Used a recipe that made it pretty easy. I've stayed away from doing any kind of baking for the last several months. Don't know why, just have not felt the need for working dough. This crust was easy to assemble. My year old yeast still foamed up, so I really had no more excuse not to make the pie.
For the sauce, I used an 8-oz can of tomato sauce, added 1.5 tablespoons of grated Parmesan, and a variety of spices, red pepper flakes, and two pressed garlic cloves. Spread that over the dough, covered it with prosciutto, onion, and chopped tomato, mounded with mozzarella.
425 oven for about 14 minutes.
Yowzah, that's some good eats.
And a nice Alexander Valley cabernet.
Used a recipe that made it pretty easy. I've stayed away from doing any kind of baking for the last several months. Don't know why, just have not felt the need for working dough. This crust was easy to assemble. My year old yeast still foamed up, so I really had no more excuse not to make the pie.
For the sauce, I used an 8-oz can of tomato sauce, added 1.5 tablespoons of grated Parmesan, and a variety of spices, red pepper flakes, and two pressed garlic cloves. Spread that over the dough, covered it with prosciutto, onion, and chopped tomato, mounded with mozzarella.
425 oven for about 14 minutes.
Yowzah, that's some good eats.
And a nice Alexander Valley cabernet.
Tuesday, October 16, 2007
Lest anyone think that we agonize over recipes every night consider last night.
I decided to grill because while walking the dog it occurred to me that this might be the last night I might be able to grill outdoors for awhile. This ain't Redondo.
The reasons that we had flank steak were: There was no fresh salmon at the store. I like flank steak and it was on sale.
I could go on an on about marinades but I used mustard, red wine from a bottle that I had to take back from Costco because it had label damage and a bunch of stuff from little jars in the refridgerator. We have lots of condiments in little jars and any recipe where I can use up the last of something in a little jar makes room for something else. That is why the marinade had both black bean chili paste and damson plum jam. I poured all the stuff into a large zip lock bag, shook it and dropped the flank steak in.
The marinade procedure is similar to another famous DeCherney casserole recipe: empty refridgerator, mix with noodles, cover with cheese, bake.
We had butter nut squash because we had half of a giant one left and today we get our box of organic vegetables so it needed to be used. I also figured if I made squash it would postpone the inevitable day when I have to confront the kale and chard. Nancy's taste in vegetables is much more broad than mine and she likes the stuff. If it was up to me it would be either green beans, peas, carrots, asparagus and spinach day after day after day.
There was eggplant to use up and I sauteed it with capers because that eliminated another little jar and because it always reminds me of Steve Martin in "My Blue Heaven" when he is on the witness stand and talks about eggplant and capers.
Time to work...
JD
I decided to grill because while walking the dog it occurred to me that this might be the last night I might be able to grill outdoors for awhile. This ain't Redondo.
The reasons that we had flank steak were: There was no fresh salmon at the store. I like flank steak and it was on sale.
I could go on an on about marinades but I used mustard, red wine from a bottle that I had to take back from Costco because it had label damage and a bunch of stuff from little jars in the refridgerator. We have lots of condiments in little jars and any recipe where I can use up the last of something in a little jar makes room for something else. That is why the marinade had both black bean chili paste and damson plum jam. I poured all the stuff into a large zip lock bag, shook it and dropped the flank steak in.
The marinade procedure is similar to another famous DeCherney casserole recipe: empty refridgerator, mix with noodles, cover with cheese, bake.
We had butter nut squash because we had half of a giant one left and today we get our box of organic vegetables so it needed to be used. I also figured if I made squash it would postpone the inevitable day when I have to confront the kale and chard. Nancy's taste in vegetables is much more broad than mine and she likes the stuff. If it was up to me it would be either green beans, peas, carrots, asparagus and spinach day after day after day.
There was eggplant to use up and I sauteed it with capers because that eliminated another little jar and because it always reminds me of Steve Martin in "My Blue Heaven" when he is on the witness stand and talks about eggplant and capers.
Time to work...
JD
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