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 | Absurdly simple pasta Posted August 20th, 2009 at 08:29 PM by Theophylact Updated August 20th, 2009 at 08:32 PM by Theophylact This has practically nothing in it, and it's absolutely delicious. Marcia got it as a test kitchen for Cooks Illustrated, we tried it, and it's great: Quote: Spaghetti with Pecorino Romano and Black Pepper Use the small ragged holes on a box grater to finely grate the cheese and the large holes to coarsely grate. Alternatively, a food processor may be used to finely grate the cheese. Cut the Pecorino into 2-inch pieces and process until finely ground, about 45 seconds. Do not |
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| An Italian lamb stew Posted May 5th, 2009 at 08:21 AM by Theophylact
This is mostly made with winter vegetables, but it tastes like spring to me. It comes from the current issue of Saveur. The dish traditionally is made with a pastry crust like a pot pie, but the aluminum foil works fine. Quote:
Pignata Di Agnello (Spring Lamb Stew) SERVES 6 3 lbs. boneless, trimmed lamb shoulder, cut into 2" cubes 2 lbs. new potatoes, peeled and cut into 2" pieces ⅓ lb. pecorino cheese, cut into ½" cubes ¼ lb. piece soppressata |
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| A classic British pub dish Posted February 4th, 2009 at 09:44 PM by Theophylact
This comes from Dione Lucas, a classic French cook. But it's what you could have found in any decent public house for lunch: Quote: Steak and Kidney Pie (Dione Lucas) 1½ pounds round beef 4 to 6 lamb kidneys [cut into small pieces after cooking for the kidney-squeamish] 4 tablespoons butter 2 teaspoons vinegar 3 tablespoons flour ½ teaspoon tomato paste 1½ cups stock salt pepper Quick Puff Pastry: 2 cups flour 1½ |
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| Winter Minestrone Posted January 23rd, 2009 at 07:06 PM by Theophylact Updated January 23rd, 2009 at 07:12 PM by Theophylact
We make another minestrone, from Marcella Hazan's cookbook, but this one is nice in cold weather, and it doesn't require any stock. (We always have parmesan rind on hand because we use so much parmesan in our cooking.) Quote: Winter Minestrone (Gourmet, January 2009) ⅓ pound sliced pancetta, chopped 3 medium red onions, chopped 4 celery ribs, chopped 2 medium carrots, chopped ⅓ cup extra-virgin olive oil 1 bunch Swiss chard 6 garlic cloves, |
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| Spaghetti and Meatballs Posted January 20th, 2009 at 03:10 PM by Theophylact
Last month's Gourmet was on an Italian-American theme, and the cover had this recipe. It made me hungry, so I made a batch. Actually, since there are only the two of us, I made one-third of a batch. It's a keeper (in two senses, since I still had enough left over to turn into lasagna). Quote: Spaghetti and Meatballs Gourmet, January 2009 Yield: Makes 12 to 16 servings Active Time: 2 hr Total Time: 3 hr ingredients For tomato sauce: 6 (28-ounce) |
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