Posts Tagged ‘pasta’
Uh… sorry I haven’t written lately. I noticed that you never call or write either though.
Whatevs. I guess it doesn’t matter who’s to blame, let’s just catch up on what’s been going on lately.
It’s been frakking hot here lately. It’s hard to cook when it’s 111 F outside. It makes me want to shove the kegerator down the creepy stairs of the creepy basement, and make friends with the spiders.
Speaking of the creepy basement, I took a picture for you.
It’s scary down there, but cool. Which makes it a good place to store my fermenting pickles and kimchi.
I can’t wait to try the kimchi. Firstly, because kimchi is delicious. Secondly, because I sorta made up the recipe as I went along, which could be especially distastrous. I’ll give you the deets if things work out. It should be ready to eat tomorrow. (My lack of being able to follow recipe instructions is 100% of the reason I am a terrible baker. I have switched to using a scale to weigh my dry ingredients, which has helped some.)
Garlic, olive oil, lemon juice, salt and pepper. Cook ’til done at 450 F. Should take about 30-40 minutes. Those brown, seared bits are the best part.
We also made some spaghetti one night when I got home late. Let me give you the recipe:
Marcella Hazan’s Tomato Sauce
One can of San Marzano tomotoes smooshed up with your hands (WASH YOUR HANDS FIRST)
One onion cut in half, remove the skin
5 ounces of butter
Salt to taste
Simmer 45 minutes over medium low heat; which is about as long as it takes to boil the water for the noodles. Throw out the onion. Toss a pound of cooked spaghetti in the sauce.
I kid you not, this sauce will blow your mind. SO SIMPLE. SO GOOD. Make this as soon as possible. And whatever you do, don’t fuck around with it and use olive oil instead of butter, or add garlic and other spices. Make it just the way I said to. You’ll be happy you followed instructions when you’re licking the bottom of the plate to get up every last tasty bit of buttery, oniony, savory sauce. Also, the onion doesn’t taste very good, so don’t be tempted to chop it up and mix it into the sauce. I’m only warming you because I have made all these mistakes myself already, and regretted every one.
There were some other meals, some were repeats and not worth mentioning, but I might save some for later. You see, last night, while I was chopping up some toppings for another pizza I sliced straight through the top of my finger, through the nail, and I’m assuming right into the bone. So, I have a mighty pain today, and Sean is laughing at me as I type away at my little laptop with my index finger sticking straight up in the air.
So, I may not be doing any cooking for a few days. But, that’s not the say that Sean won’t be cooking, because we are cheap, and reclusive, and rarely eat out because it’s so much cheaper and easier to cook at home. Also, we have beer here, and are finding it harder and harder to come up with reasons to go anywhwere but the Farmer’s Market, Trader Joe’s and the Firestone Walker for kegs.
Speaking of which, a beer might ease this pain in my throbbing, still bleeding little finger.
I’m gonna go have a beer and some pain killers.
We’ll have to talk about you next time.
The Beer Bitch
I am always looking for new recipes to try, and have been eyeing a few from Orangette for a while. I keep finding myself attracted to recipes from mostly vegetarian sites, even though I am far from a vegetarian, and have an Anthony Bourdain-like disdain for vegetarians. Weird, but true. (Maybe my veggie obsession is why my brother has taken to calling Sean and I “dirty hippies who stink?” First of all, we don’t even smoke pot, and second of all, I do stink sometimes, but never of patchouli or anything vaguely hippie. Mostly I stink of sweat (it’s hot here!) and/or onions, but I digress…)
This Orangette recipe has been calling my name for a while. I love onions, and I love cheese. I pulled out my trusty copy of Mario Batali’s Babbo cookbook though, and found that Miss Molly of Orangette had substituted water for the chicken stock (which Batali said you could do, but still! Do you see what I mean about vegetarians? They are not to be trusted.) Nonetheless, it took me a while to find the ricotta salata, but once it was in hand all I could think about was making this onion and cheese pasta.
But, then I got side-tracked again and noticed this salad. I decided I would make that too, but substitute ricotta salata for the feta because ricotta salata is so good. It’s my new favorite cheese.
So I sliced up all these onions:
And we cooked them for a lot longer than the recipe(s) called for, but it still wasn’t long enough. Everything turned out kinda blah. I didn’t even take a picture of the finished product.
Surprisingly, (because it was more of an afterthought, and to be honest I was a bit skeptical of all the ingredients but the cheese and the avocado) the salad was fucking delicious. I could eat it every day. Really. It was crunchy, and bitter, and salty, and so satisfying in texture and taste.
So, after the disappointment of the vegetarian pasta ( I should have known better,) and the surprising yumminess of the salad, I decided we should make something we knew we would like last night.
Oh baby! This pizza was good.
And we didn’t even have to leave the house.
And my brother can stop calling me a fucking hippie.