Spaghetti Alla Carbonara
May 26, 2021
WSJ Michael Tusk 2020 serves 4, 25 min
INGREDIENTS
kosher salt
10 ounces spaghetti or bucatini
5 ounces guanciale, pancetta or thick cut bacon cut into 1/2 inch lardons (strip or cube)
5 large egg yolks
1/2 C parmesan grated
3/4 C Pecorina Romano grated
1 TB coarsely ground black pepper
BOIL A LARGE POT OF WATER
LARGE HIGH WALLED PAN (dutch oven pan works) MED-HI HEAT: add lardons, cook until brown all sides 4 min. Remove lardons with slotted spoon, set on a plate. reserve pan drippings in pan.
MEDIUM HEAT PROOF BOWL (use this bowl at end to toss in cooked spaghetti ): Beat egg yolks with cheese ad 1 TB black pepper until thick as glue, set aside.
COOK SPAGHETTI:
• cook 3 min less than specified, once halfway cooked,
• transfer 3 C hot pasta water to pan with pork drippings, bring pan to boil, scraping browned bits.
• once pasta 3 min shy al dente, use tongs transfer from pot to pan with water & pork drippings. Continue to finish cooking pasta until al dente 2-3 min.
• transfer spaghetti to bowl with egg/cheese mixture and toss, adding splashes of water from pan with pork drippings as needed until sauce looks glossy.
• toss in lardons and more coarse black pepper to taste .
Strawberry Mascarpone Tea Cake
May 26, 2021
King Arthur Baking Co. 2021 (I used the weight measurements) Oven 350°, 9″ spring form pan
Cake
CAKE
2 C (240 g) Unbleached all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 TB (113g) unsalted butter softened
1 C (198 g) sugar
2 large eggs room temp.
1/2 tsp vanilla extract
1/2 tsp Fiori di Sicilia (orange extract)
3/4 C (170g) sour cream
FILLING
2 quarts (2 lbs) fresh whole strawberries, washed, hulled
2 C (454g) heavy whipping cream
1 C (198g) sugar, divided
1 tsp instant clear jel (gelatin)
1 1/2C (341g) mascarpone cheese
1 tsp pure vanilla extract
1/4 tsp orange oil or 1 TB grated orange zest
2 TB (57g) orange liqueur
DIRECTIONS for CAKE
• whisk flour, baking soda, baking powder & salt
•Large mixing bowl:
beat butter & sugar until light & fluffy.
Add eggs, vanilla, Fiori di Sicilia
add in the dry ingredients, alternating with sour cream, mix until just combined
• spread batter in prepared 9″ spring pan, leveling top. Bake 40-45 Min.
Remove from oven cool 10 min. run a thin blade along edge of cake to free it from sides, release spring form, remove cake to cool.
DIRECTIONS FOR FILLING
•Beat heavy cream until soft peaks form.
•Mix together 1/3 C sugar and Clear Jel, then add to cream.
•Beat until stiff peaks form.
•Remove 1 1/2C of whipped cream and set aside to decorate top of cake.
• In separate bowl beat mascarpone with remaining sugar, vanilla, orange oil liqueur. Fold in whipped cream into cheese mixture.
ASSEMBLY
• serrated knife, split cake layer in half horizontally. Remove top half & set aside.
•Replace side of spring form pan.
•Slice strawberries in half length wise, place cut side against side of pan.
•Fill center with whole strawberries , trim tops so shorter than rim of pan.
•Spread filling over berries, tap pan down on counter to fill any gaps.
•Replace top of cake, use reserved whipping cream to top cake. Decorate with more strawberries. Chill cake. remove springform side ring.
Delicious
Crab Artichoke Dip
February 15, 2021
MIX TOGETHER & BAKE in 10-12 inch skillet/ dish 425º, 15-20 minutes.
SERVE WITH sliced baguette, drizzle slices with olive oil, S&P, rub with garlic clove. BAKE 350º 10 Minutes
• 8 oz cream cheese (or neufchâtel , add Boursin)
• 1 C mayo
• 1 1/2 C shredded Monterey Jack cheese (split, half into mixture, rest sprinkled on top )
• 1/2 C fresh grated Parmesan cheese
• 1 14 oz can artichoke hearts finely chopped
• 2 cloves garlic minced
•12 oz crab meat (or lump crab meat canned)
• 2 green onions thinly sliced
• 2 tsp Worcestershire sauce
S &P
• 2 TB chopped parsley
****** OR ANOTHER VERSION****
BAKE 375º 30 minutes
• 8 oz crab meat/lump crab
• 1 can (14oz) chopped artichoke hearts
• 1/2 C chopped red bell pepper
• 8 oz neufchâtel (cream cheese) ADD some Boursin and Parmesan
• 1/2 C mayo
• 4 TB chopped chives (save 2 TB to sprinkle on top after baked)
• 1TB lemon juice
• 2 tsp worcestershire
• 1/4 tsp salt
Arugula golden raisin salad
July 30, 2020
From Gioia restaurant. delicious great with just about anything or by itself .
Ingredients:
- Avocado sliced
- arugula
- golden raisins
- Farro cooked
- radish sliced thin
- Pecorino cheese shaved
- almonds toasted, chopped
- shallot
- sherry vinegar (walnut oil if available)
Chicken salad sandwich
July 2, 2020
WSJ Caroline Glover 2019, serves 4
- 2 lb rotisserie chicken
- ½ Shallot minced
- kosher salt
- 2 TB rice vinegar
- 1/2 – 2/3 C mayonnaise (or aioli)
- 3 TB Dijon mustard
- 1/3 C chopped cilantro
- ½ C minced apricots
- 1 TB dried English mustard powder
- 4 ciabatta rolls
- 1 yellow tomato sliced
- 8 butter lettuce leaves
- pickle minced shallots 5 min (pinch salt, rice vinegar). Drain.
- tear chicken into bite size pieces. Add mayonnaise,mustard, cilantro, apricots and drained shallots.
- Halve ciabatta rolls, toast.
- spread chicken salad over bottom, top with tomato, add lettuce leaves.
Tuscan Bean Kale Soup
April 4, 2020
Samin Nosrat 2018, 5C ~ 4 servings
A. Sautée 15 minutes:
- 1 small onion chopped
- 1 stalk celery diced (1/3 C)
- 1 C carrots diced
- 1 Bay leaf
B. Hole in middle of pot, add & sautée 30 sec.
- 1 TB oil
- 1 garlic clove
C. Add tomatoes and cook until jammy (8 mins):
- 1 C canned crushed tomatoes
D. Add beans & liquid & half of parmesan, 2 splashes olive oil (~¼ C) & simmer
- 1 ½ C cooked cannellini beans (keep ½ C liquid)
- 2 C chicken stock
- ¼ ounce parmesan
E. Add Kale & cabbage simmer 20 min then Remove Bay leaf before serving.
- Thin slice 3 C kale
- 1 ½ C savoy or Napa cabbage
Waldorf salad
June 10, 2019
classic waldorf salad
- 3 apples chopped
- ½ C golden raisins
- ½ C walnuts
- 1 C celery
- chicken (optional)
- ½ C mayo
- 1 tsp lemon juice
Crab cake coleslaw salad
June 10, 2019
QED WSJ June 2-19
- buy some crab cakes
- shred or buy coleslaw mix (cabbage, carrots, etc)
- chopped mint
DRESSING – mix and let sit 15 minutes
- ½ tsp lemon zest
- ¼ C lemon juice
- 2 tsp honey
- 1 tsp Dijon
- 1 small shallot chopped
- 8 TB olive oil
Roasted Chickpea Endive salad
June 10, 2019
QED WSJ June 2019 Svgs 4-6
1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes
Mix together:
- 3 TB oil
- 2 Tb red wine vingar
- 2 C diced tomatoes
- 1 ½ C diced cucumber
- ½ C diced red pepper
- ½ C diced yellow pepper
- ¼ C diced red onion
- ¼ C chopped fresh parsley
- 2 TB chopped fresh mint
- 4 Belgian endives, cleaned and separated
- 1 C feta
