SPAGHETTI CARBONARA A LA AMERICANA
Picture it, January 4, 2018. The East Coast had extremely high winds. The high was only 26 degrees, without the wind chill factor. And there was snow swirling around in the wind. I found out it was Spaghetti Carbonara Day from Foodimentary http://foodimentary.com. So I decided to make Spaghetti.
Now, my roommate’s favorite spaghetti is my homemade sauce (see it here and here. Alas I didn’t have any canned tomato products in the house. And that nixed the Bolognese sauce as well. With the bad weather that day, I was not about to travel to the grocery store. No way. Nope. Not gonna do it.
But I was determined. So I looked up other spaghetti noodle recipes.
Hooray! Spaghetti Carbonara didn’t need any tomato products! It’s a wonderful silky eggy Italian spaghetti dish that made me think of breakfast spaghetti. But I ran into another problem. I didn’t have any Parmesan cheese! And no pancetta (that’s Italian ham for those not in the know). What was this diyhomegoddess to do?
Don’t Be Afraid To Revamp
So, here I am, determined to make spaghetti to honor the day. I checked out what I had. I happened to have a half pound of bacon in my freezer. And I had cheddar cheese with Read more
Recipe for Poached Pears
Desserts are the best, aren’t they? Recipes for desserts are overly abundant because of the variety you can find in a dessert. Chocolatey or fruity, velvety or crunchy, decadent or light, sweet or tart. The possibilities are endless. And complicated. And overwhelming. How about some simple poached pears?
I recently got some Korean Pears for Christmas. These things are huge! And extremely meaty. I didn’t know what I was gong to do with them. I stared and stared at them. They weren’t speaking to me in their natural state. They were being very quiet and illusive.
I started thinking about a tart I made once in a cooking class with poached pears. But a whole tart for just me? That was way too much. I started researching the recipe for poached pears and what can be done with just that simple fruit. It’s amazing how many different recipes there are, but I went with the one I’d tried before.
I have always loved desserts. That was the first thing I taught myself how to cook. (FYI, simple desserts are a great way to start learning). If you saw me, you’d be able to tell right away I love sweets. Chocolate is my big weakness. But sometimes I want something a little different. Read more
Not just mashed potatoes, but garlic mashed potatoes! What is better than that? I can’t think of too many dishes that are better than a correctly made garlic mash. I grew up on mashed potatoes, but once I tried it with garlic in it, I knew I was in love.
I have tried to make mashed potatoes correctly ever since I started learning how to cook. It didn’t matter what recipe I tried, they just didn’t turn out tasting as good as those in a great steakhouse.
- I tried different seasonings.
- I tried different levels of milk fat.
- I tried butter versus margarine.
- I tried different kinds of potatoes.
- I tried peeling versus not peeling, whole versus chunked versus diced.
- How to do the garlic, mashed, chopped, diced, cooked, not cooked, boiled or raw.
- I tried a hand mixer versus the more powerful kitchenaid mixer. I had a masher, but never used it for that, because I thought it was not necessary.
What Happened to My Crepe?
That is a very good question! Hopefully I can figure out the answer rather quickly, because the french crepe is a great thing to eat and experiment with.
Time for a confession. I tried to make crepes the other night. It’s my goal this year to try a new recipe each week, if at all possible. Which might be hard sometimes, when I have two roommates who don’t like trying unfamiliar foods. So I have to be very careful with my experiments.
Anyway, they were okay tasting, but a disaster to make and to look at! What had gone wrong? I don’t know!
First, the Crepe Batter
I had tried a batter mix I had gotten at Sur La Table. I have recipes to make them from scratch, but sometimes a goddess is in a hurry, or she is just flat out lazy. There is nothing wrong with mixes, as long as you don’t use them as a crutch to avoid making things 100% homemade.
I followed the recipe. The lady at the store had told me when they made them they put the batter in the fridge overnight. So I figured what would the harm be in putting the crepe batter in the fridge while I cooked the filling. Well, it was way too thick when I went to use it! The crepe batter would not swirl in the pan like it was supposed to. It was staying in the middle. When I tried to use enough batter to spread over the pan, they turned out too thick. This was not supposed to happen. Read more