Archive

Tag Archives: parmigiano-reggiano

Spaghetti with Sausage, Sage, and Butter Sauce

I’ve written about fifty drafts of this post, not wanting to commit to one lest something happen, but I guess it’s finally time to let the cat out of the bag since I already did so on Instagram: we’re officially homeowners.

As people who have rented our entire adult lives, this is momentous less for the buying of the house itself and more for the decision to intentionally stay in one place for a while. We didn’t necessarily intend to buy so soon, but a combination of factors led to this decision. Read More

Cacio e pepe

Michael was in the UK for most of this past week, and so for the first time in a while I had a few days to myself to make whatever I wanted. Obviously, the first thing I did was buy a boatload of cheeses.

The next thing I did after running some errands on Sunday was to sequester myself in the kitchen to do all kinds of things: make a nice fancy brunch was first on the list and then I did some much-needed meal prep for the week. My friend D at The Kitchen Witch recently posted an intriguing recipe for a warm tomato vinaigrette, and I had bookmarked it thinking it would go really well with chicken thighs. I slow-roasted the tomatoes and whipped up a batch fairly easily, tripling the recipe she provided to use up all of the tomato passata that you make, and boy howdy is it tasty. I even made enough for Michael to have some for lunch when he got home from the airport because I’m nice like that. Read More

Steak tartare from Avec Eric

 

It appears that 2015 is the year that so many of my favorite pop culture items say goodbye, from Parks and Recreation and Mad Men‘s finales to Xavi Hernandez leaving FC Barcelona after seventeen years to the retirement of Jon Stewart from The Daily Show; had The Mindy Project’s cancellation from Fox not resulted in it being picked up by Hulu, I would have felt particularly downtrodden. When Parks made its final bow back in Feburary we marked the occassion with bacon-wrapped shrimp, but we decided to send out Mad Men with a full spread, complete with a re-watch of the finale. (Not having cable anymore means we have to wait until the episodes are up on Amazon, and for whatever reason Amazon took FOREVER to finally get the finale loaded to the site. I willingly stayed off most of the internet to avoid spoilers all day and instead just kept bugging Amazon as to when we could expect to see it, and it worked–the finale surprised me in many ways, most of them very pleasantly. There will be no spoilers here, I assure you.) Read More

Fedelini with Creminis, Guanciale, and Sage

This post marks the start of a series of experiments that can be credited to none other than Mimi Thorisson of Manger. A few days ago I came across her most recent post in which she chronicles foraging for porcinis to make the most beautiful homemade ravioli I’ve ever seen, and while initially I wanted to make the recipe she posted, I realized there were some issues:

  1. The only porcinis I can find are dried. (Not a dealbreaker, but they aren’t really in the spirit of the recipe.)
  2. The recipe also calls for pork cheeks. Pork cheeks, sadly, are not readily available near us, at least in a way that would make them easy to transport home.

Read More

Welp, that was quick and embarrassing.

Longtime readers will remember me following along with the 2010 World Cup and Spain’s march to victory, and it was a thrilling thing to behold. La Furia Roja has played well since then, taking another Euro title in 2012 and just falling short to Brazil in the Confederations Cup last year. To suggest that expectations were high for the team would be an understatement, but I don’t know if anyone was really expecting them to take a second world title, as awesome as it would be.

Marca says it all. (via theworldsgame tumblr, link in image)

Sadly, a pair of horrible losses have put to rest any hopes of that happening, as following a perfunctory match with Australia the team will be headed back to Spain. Listen: I’m not foreign to the concept of losing. Being from the Philadelphia area, it’s a universal truth that any Philadelphia sports team* with any semblance of momentum will more likely choke instead of sealing the deal. There are a few exceptions to this, of course, but when books like this exist and your baseball team is the first to log 10,000 losses in its lifetime…well, I think you can catch my drift. What was so heartbreaking about these particular losses was the complete and utter self-destruction witnessed on the pitch; if watching the 2010 Spain squad was like observing a fine-tuned Ferrari engine at work, this was more akin to watching a Ford Pinto explode.

The final twist of the knife was watching David Villa (oh, just Spain’s highest goal-scorer for the national team but had yet to make an appearance until this match) make his final appearance for the side in the match against Australia that was meaningless other than for pride…but at least he managed a goal before he was summarily subbed off.

What a goal. (Source linked in image.)

It’ll be interesting to see what happens over the next few weeks/months and then if they can get it together in time for Euro 2016, but in the meantime I’ll be over here watching 2010 WC videos on YouTube. (OK, so I’ll still be watching this World Cup too, if only to cheer on Leo Messi and some of my other FC Barcelona boys still in contention as well as the US as they face Portugal and Germany.)

At least I can comfort myself with some good food while I watch and wallow, right? Read More

Smoked salmon and ricotta wraps

Smoked salmon and ricotta wraps

New Year’s Eve is my favorite food holiday, full stop. We don’t have to follow any specific food traditions, and instead we can make a number of small bites that follow whatever whims we may have in mind that particular year. In reality, the only rules that we do have around the holiday are simple:

  • No leaving the apartment, even to do this same thing at someone else’s house, because that never ends well.
  • Loungey clothes are necessary, if not required.
  • Games will be played
  • Wine, especially bubbly wines, will be consumed.

When our friend W asked what our plans were, I explained that we were pretty rigid on the not-leaving-the-apartment thing (seriously, the last time we tried to do this on New Year’s Eve, I ended up with a stomach virus) but that they were welcome to join us. As soon as she said that they would love to come, out came the cookbooks to brainstorm some ideas on what to make. I may have also put the El Bulli episode of No Reservations on while I browsed, and ultimately came up with more ideas for this dinner than I did for the dinners I was supposed to be planning for…because that’s how things tend to go.

Besides: a meal of this scale requires several days of brainstorming, and I ended up finding some fine meals to have on Sunday and Monday shortly thereafter. So there, husband. Read More

Oregano Pesto with Chicken Thighs

Oregano Pesto with Chicken Thighs

Welp. Well, I guess it’s really fall, even if the temperatures have crept close to the 70s a few days ago, and threaten to do so later this week. You know how I know this? The darkness has been making a hasty return sooner and sooner every day, and as someone who lives in the Northeast and prefers taking pictures of my food in natural light, I hate it. So please bear with me as I once again readjust to the awful artificial light in our apartment. Clearly, I will never take this transition well.

One of the few bright spots about this transition to colder weather is feeling the need to take the shears to my pots of herbs while they are still lush and vibrant. My oregano plant has been left to its own devices all season and has gotten positively unruly; because it’s considered to be really strong in taste, the only amount I’ve needed to use are a few sprigs here and there in recipes all summer. I despaired of finding a proper way to dispatch of it until I found this lovely pesto recipe from Saveur, which called for one and a half cups of packed oregano leaves and only half a cup of basil leaves. A little more than a week ago I trimmed back my plant to make the sauce to pour over pasta, and the results were not only really satisfying, but this pesto felt more autumnal compared to the ones I’ve been making all summer. Read More

Follow

Get every new post delivered to your Inbox.

Join 903 other followers

%d bloggers like this: