Andrew Carmellini, the former chef at A Voce, is also the author of a new book, Urban Italian, with his wife, Gwen. Here he demonstrates the proper way to sauce pasta; starch and fat are crucial.
I used to do every thing he said not to do. Now I do it the way he said to do it. And BAAAAAAABY! He's correct! Nom nom.
Oh...and this comment is hilarious:
Recently I ran across a cut of pork I'd never heard of. They had a good look to them so I bought them and then asked Mr. Google for the optimal way to prepare them.
According to Mr. Google...melt two tablespoons of butter and add two tablespoons of olive oil to a pan on high heat. Before butter turns brown, add pork that has been sprinkled with fresh cracked pepper and sea salt. Cook for 3 minutes and then flip. Cook for another 3 minutes.
You can add a mushroom wine sauce or something to it but we didn't yet and we've had it twice. When I tell yall they are so delicious and tender????? Man! AMAZING!
They are currently my new favorite pork under bacon because...BACON.
I now add red pepper flakes and parsley to them but pretty much cook them the same.
And then I eat them the same. Quickly. With wine. LOL!
Have you ever had them? Ever even heard of them?
I blame TarshaB. for what I'm currently doing. I'm sitting in my kitchen smelling the goodness that smells like blueberry muffins. See...she made muffins the other day cuz that's how the hell she gets down-t and I've been thinking about those dang muffins ever since.
She posted this on Instagram the other day:
So duh...I've wanted muffins ever since.
This evening I was sitting here making guacamole for Robby's Super Bowl party of one thinking...the person most impatient for the guac is always the person who has never cut up not nainh avocado. Humph and I thought about Tarsha's muffins again. I asked Mr. Google for a good blueberry muffin recipe and then crossed my fingers that I'd have all the ingredients cuz I wasn't leaving the house for muffins.
I had every thing except for fresh blueberries. I had frozen and where I'm from...we make it do what we do. :)
It made me think about kitchen staples and how I generally always have whatever I need to bake something sweet if we decide we want something sweet. I have flour, baking soda, baking powder, butter, vanilla, sugar, chocolate chips, pecans, dry milk and walnuts pretty much always. If we feel like some chocolate I can whip us up brownies or chocolate chip cookies in a jiffy cuz you know...I'm all fly like that. LOL!
This is the recipe I found:
Headed into the oven!
11 NOT 12 survived the cooling process. *sigh*
I haven't tasted one yet but the dude of the household has and says they are delicious. Ours are gluten-free, of course. I'll let you guys know tomorrow if the frozen blueberries made a difference. I can't tonight because the cheating football team won and apparently we're going to bed now. *BLINK*
Do you bake? What's the last thing you baked? Do you ever make muffins?
I had a bunch of stuff but no recipe that included all of the stuff I had and wanted some soup. Some HEARTY soup. The kind of soup that you wanted multiple bowls of in one sitting. Because of my current grocery shopping limitations I've learned to simply make it do what it do and use what I have.
That said...I started tossing some stuff together in a way that made sense and WOW! It was so good, I had to stop and take a picture mid-bowl so I could tell yall about it!
So...this is what I did. I'll try and write it out like a for real recipe. LOL!
Ingredients:
Add enough bacon grease to the bottom of the pot to saute onions and add onions and the sausage. Chop up sausage as it cooks. Cook until sausage is done.
Add chicken stock, garlic and seasoning (go light on the Tony Chachere as Italian sausage can be a bit salty), bring to boil.
Add potatoes and cook for about 20 minutes on medium high.
Add collards and cook for 10 more minutes.
Stir in cream.
Serve up a bowl.
Post up like a SUPASTAR!!!!!!!!!!!!!
Remember to work with what you have. Soup is easy. If you don't have heavy cream, use milk with a bit of flour to thicken it. You know how to do it. If you don't...send me a message and I'll see how I can help you. All good cooks started off wrong. LOL!
So...VeggieBee was here for Christmas and I wanted to cook her something vegan since she focuses on eating vegan food at home. I was searching for recipes on the sofa with The Robinator and as I was flipping through this one list, he saw this recipe and declared that he used to have peanut soup at this hotel he used to stay in for work before me and that he hadn't had any since. As he looked at me with puppy dog eyes...I knew I'd be making peanut soup even though I'd never had it.
onefromphilly has attempted to get me to have things such as vegan cheese, etc. and well...she hasn't been successful. I don't like oxymorons as it relates to my food. LOL! As I read the ingredients, however, I perked up because it sounded DELICIOUS! And man! Once it got going the aroma was sooooooooooooooooo awesome! If you don't have an immersion blender, simply allow it to cool well enough to transfer to a blender and puree. It's worth it. I promise. If all vegan foods tastes like this I'm going to be a tad bit more open to vegan foods from now on!
Do YOU eat any vegan dishes? What do you like? What do you NOT like that's vegan so I know to steer clear? LOL!
