So, the food you want to eat for TODAY is,
RED VELVET WHOOPIE PIES!
Red velvet cookies with marshmallow filling. HEAVEN!
Sorry Ted Allen! I stole your name of the cookbook haha…. I’m going to start a couple of posts about THE FOOD YOU WANT TO EAT!
Mario Batali’s sweet potato ravioli. This is a SPECIAL kind of ravioli. Inside the HAND-MADE PASTA DOUGH, there is a sweet potato/goat cheese ricotta mixture inside. Also added is an EGG YOLK! As you eat this delicious ravioli, the EGG becomes the sauce and that just made me want to try goat cheese… Tune in on this in youtube, battle white house produce, IRON CHEF AMERICA….
-Sister 3 tuning in!
According to “The Classic Italian Cookbook” by Marcella Hazan, which my professor gifted to me last summer, spaghetti ajo e ojo (spaghetti with garlic and oil), is now a “universal favorite, especially among Rome’s chic insomniacs, who depend upon a wee hours’ spaghettata to see them through the night until their early-morning bedtime.” A great cookbook and introduction to Italian cooking, this recipe is easy-peasy but surprisingly pleasant and excellent for those nights that you are starving but without many ingredients. And pasta is usually better simple.
Instead of crushed garlic cloves that are sauteed and then removed, the book recommends the garlic chopped and left in the oil for a fuller but milder taste, and no bitterness (summarized)
For 4 people:
- 1/2 cup plus 1 tbsp of olive oil
- 2 tsp of very finely chopped garlic
- 1 pound spaghetti or spaghettini (I used thin spaghetti, barilla style. classy!)
- Freshly ground pepper
- 2 tbsp chopped parsley
- Boil a pot of water, and fan out the spaghetti. Note: do not break the spaghetti in half. I’ve been doing that for years, but supposedly it’s not good for the pasta. Make sure to add a bit of olive oil to the water and a bit of salt.
- While the pot is boiling, you can go ahead and add 1/2 a cup of olive oil to a small sauce pan. Add the garlic and a bit of salt and allow the flavors to simmer until the garlic is a golden brown (if it burns, it will not be tasty anymore!) Take it off the heat once the color is achieved.
- Drain pasta and put in a bowl; add the garlic/oil/salt combination on top. I actually added some fresh spinach and chopped tomatoes to the mix as well, in case you’d like to make this your entree as opposed to an “introduction to a second course.” Then add some ground pepper and parsley, as well as some extra olive oil if necessary, and toss together. No cheese, or extra salt, is really needed.
- Eat up
Megan, take notes. Can’t eat on campus forever!
I enjoyed this while double enjoying Glee. God, I love this show. We should get tickets to see them live, ha ha ha.
I haven’t been taking pictures of what I’ve been making in the kitchen, so to be honest sisters, it’s been pretty basic stuff. cooking for one, is really not that much fun. however, going out to eat is tons of fun. let us examine.
the first thing I had in Pittsburgh was pho, in the strip district. no picture, but it was good. however, how pretty is this little latte? espresso a mano always has amazing latte designing going on. Then there were desserts at Food Glorious Food, the Saturday bakery. Croissant bread pudding with a zest of orange? SO GOOD. How bout whipped cream? Amazing. My breakfast at E2 might not look impressive, but it was egg with polenta and tomato sauce + parmesan which made all the difference. Plus really good bread. Yeah, I ate real good.