It occurs to me that there are a lot of greens in my house. I have a big bag of kale that I picked up at Wegmans two weeks ago (kale keeps forever), two bunches of Swiss chard from my Saturday farmer’s market trip and a bag of mixed greens that I grabbed at the store. The latter is a blend of kale, and turnip, mustard and collard greens. They were on sale and looked intriguing, particularly since I knew that this dish was on tap for this week.
I actually intended to make this last week, but The Wife’s digestive system fell apart (she would probably appreciate that I did not go into any further detail). This meant that my Meatless Monday plans were pushed to Tuesday, and we had a bland dinner of turkey sandwiches. Looking at all of the food I bought, this was the dinner that could get bumped until this week.
Continue reading Tuesday Dinner: Pasta with Mushrooms, Pancetta and Wilted Greens
One of the things I learned early on about The Wife is that she really liked carbonara. It’s a great sauce, and for a long time, I thought it got its name from the black pepper, resembling coal loaded into charcoal burning carbonari.
Apparently, I was wrong. According to Dr. Jeremy Parzen, a food historian, Italian translator and proprietor of the Do Bianco blog. He mentions the historical significance of the carbonari — a secret society of Italian revolutionaries — and the fact that alla carbonara is a Sicilian cooking style that uses cuttlefish cooked in its ink. So, the coal miner thing is out. Continue reading Tuesday Dinner: Orecchiette Carbonara with Charred Brussels Sprouts
The Sister pinned a recipe the other day on Pinterest that looked really good. As I tend to do when this happens, I repinned the recipe to my Things I Want To Cook board and checked out the originating website.
I was struck by the beauty of the design, followed by the wonderful array of recipes displayed at Seasons & Suppers. Written by a Muskoka, Ontario resident named Jennifer, S&S cues up recipes based on the seasonally available ingredients in her hometown, located just east of Lake Huron in the central part of the province. Continue reading Tuesday Dinner: Pasta With Mushrooms in a Mustard Cream Sauce
The cooler air and shorter days mean the return of sauces, soups and pastas. I hold out hope that I can get one or two more grilling days in this fall, but that remains to be seen. I’m not one of those people who will grill year round. I’m lacking a deck or patio door allowing me easy entry and exit from my house. We keep our grill in our detached garage, meaning that I have a 100 or 150 foot walk from my house to the garage. Not going to happen.
So, consider this recipe as part of the transition in seasons. What caught my eye in this dish from Vikalinka was the use of fresh mozzarella in the sauce. I was hoping that it would melt more than it did, but the softened cheese added a lot of great flavor to what might be an otherwise ordinary pasta dish. Continue reading Tuesday Dinner: Tagliatelle with Pancetta and Mozzarella
Farro is a great grain, loaded with fiber and nutrients. Here at Al Dente HQ, we are big fans of emmer — a type of farro which can be grown in fields outside of the Mediterranean and Middle East.
In the case of this pasta, the field is in Tompkins County. Continue reading Meatless Monday: Emmer Fettuccine With Beans
By my best estimate of I’m closing in on one of the final days of 2014 when I can write from my back patio. After all, I live in Syracuse, N.Y., so it could snow any minute. This is one of the very few things I enjoy doing outside. The list is short:
- Enjoying alcoholic beverages
- Playing with The Kid
- Avoiding members of my family
Beyond that, I have little use for the outdoors. The Creator bequeathed Willis Havilland Carrier with intelligence to invent air conditioning and who am I to tempt fate?
Back to the subject at hand: tonight’s dinner. The inspiration came directly from Julia’s Album, a food blog out there in the cosmos. The recipe looked good at its base, but I thought it could use a couple of changes to expand the flavor profile of the dish. The combination of sundried tomatoes, cream and mushrooms produced a sweet, earthy flavor, and I thought a little sherry would help.
Continue reading Meatless Monday: Pasta with Sundried Tomatoes and Mushrooms
“This is called St. Joseph’s sawdust. It’s made with breadcrumbs, red currants, cheese and cinnamon.”
When necessary, I explain dinner to The Wife rather than wait for her to ask, “What are we eating?” I will say that my favorite comment from her at dinner is, “This is good. What is it?” but I’ve decided to head things off at the pass.
“Why is it called St. Joseph’s sawdust?” Continue reading Meatless Monday: Mudrica
One of the underlying themes of the movie Goodfellas (and Wiseguy, the book it was based on) was Henry Hill constantly succumbing to his temptations. Joining the mob. Racketeering. Gambling. Stealing. Drugs. And women. Oh, the women. Among them was Debi Mazar who played Sandy, the steely-eyed brunette that was one of Henry’s girlfriends. She was arrested during the final scenes of the movie as an accomplice in his drug ring.
Debi Mazar was one of the faces you didn’t forget in a movie full of memorable faces and “that guy” actors and actresses. Admittedly, I didn’t really follow her post-Goodfellas career, though I was surprised to hear a few years ago that she hosted a cooking show, Extra Virgin, with her husband, Gabriele Corcos. Usually when actresses take to cooking, you get atrocities like Gwyneth Paltrow, but here was Mazar and Corcos presenting recipes that were both attainable and looked good. Continue reading Meatless Monday: Pici All’Aglione