Posts tagged pasta
Saturday, February 13, 2016

spaghetti carbonara

Contemplating eating carbonara for the entirety of this f@$&ing cold weekend. I might have a bourbon or two in between. 🍝

As I’m typing this, my trusty weather app tells me that it’s currently 8°F and feels like -10°F. In other words—it’s FREEZING here! I’ve not poked my nose out since coming home from work last night, and Avi’s had a cold all week, so we’ve decided to keep him at home until this frigid weather passes.

Aside from running after a toddler, my thoughts generally turn to what to eat while being a shut-in. I could very well eat spaghetti carbonara through the long weekend and be happy doing so, but sadly, we’ve run out of pancetta, and had to make do with merguez meatballs and salad.

Continue reading spaghetti carbonara.

Sunday, January 4, 2015

marcella hazan’s ragu bolognese

made about 3 meals' worth of bolognese

As I inch towards the finish line with this pregnancy, I’m also getting closer to completely filling up my freezer. Space is of the essence, so I’m playing this game of shifting things around to make room. All the butter (and I mean all the butter) has been moved to the fridge. The frozen bananas I originally intended to use in smoothies and then promptly forgot about, wound up in the garbage. There’s also a bag of polenta now in the fridge, and will, no doubt, make a fine meal one night this month. As part of cooking on weekends to have weekday meals, I inadvertently started the “nesting” process of stocking the freezer a few months ago. There is my favorite chili and pulled Santa Fe chicken made in a crockpot; soups for days: red lentil, chicken, Vermont cheddar, parsnip leek; Marcella Hazan’s tomato butter sauce; and a whole roasted chicken (Ina’s recipe) from Andrew’s mom which now resides in a giant ziploc bag; and because it’s winter, meatballs (two kinds) and Marcella Hazan’s ragu bolognese. I figured that if we supplement it all with take-out a few days a week, we should be good for a month. I’m also hoping to try to get into cooking as soon as I can, even if it’s just a fried egg.

You would think that seeing the full contents of my freezer would make me cease this madness, but clearly pregnancy makes you insane, because the other day, I peeked inside the freezer and decided that we didn’t have enough of the bolognese. When I told Andrew I was making another double-batch, he simply looked at me, Are you sure you want to spend a whole day on this?

Continue reading marcella hazan’s ragu bolognese.

Tuesday, April 22, 2014

pasta with cabbage and pancetta

Pasta with cabbage and pancetta

It was over dinner Saturday night that Franny’s restaurant cookbook came up in conversation. A woman seated next to me asked if the book was any good.

“It’s very good,” I replied.

Then I added, “Full disclosure: I worked on it, but it’s very good independent of that.”

The conversation veered in many directions through the evening – fig trees, writing, what we were eating – but my thoughts stayed with Franny’s cookbook through the night and into Sunday morning. It had been too long since I cooked from it.

I had a head of Savoy cabbage in the crisper that was patiently awaiting its fate. Time had turned its leaves more wilted than its normal veining makes it appear – and more limp, too. But cabbage is a resilient vegetable – a few days past its prime and it’s still in fighting spirit. Soups, stews, roasted wedges, cabbage is a marathon vegetable. I can’t think of a single occasion when a head of cabbage went beyond the ability to be salvaged in my house. On the other hand, I can think of countless bags of spinach I’ve forgotten about and found weeks later, way in the back of the refrigerator, the bag’s contents having liquefied itself to a foul-smelling brown liquid. On some unlucky occasions, the bags leaked and instead just removing the offensive produce, I’d spend the next hour scrubbing the refrigerator shelves.

Continue reading pasta with cabbage and pancetta.

Thursday, July 25, 2013

pasta with sun gold tomatoes and onion

pasta with sun gold tomatoes and onion

I’ve started this post. And then started it again. And then started it again. And again. And here I am, still struggling. I kind of just want to delete everything below, and just write, Make this pasta. Tonight. The end.

What I don’t want to do is to write a twee post on how amazing this dish will be. I want to be all, Ok, so we’ve known one another for awhile and you just have to trust me on this, m’kay? Is it delicious and will you want to eat it on a weekly (if not a more frequent) basis? I’m pretty sure once you’ll try it, you’ll answer yes. But do I want to rhapsodise about it and use hyperboles? I’m just not in the mood. Lately, I’ve been feeling very small-d democratic about food, very pedestrian.

In a busy household such as ours, and we’re not even busy-with-kids kind of busy, what I appreciate so much more than having time to test a recipe, is having a homemade dinner with Andrew as often as we can make it happen. Most of the time, we can do it about five days a week. That’s not bad, right? And while I’d prefer to be in the kitchen day in and out cooking for you, I’ve this pesky thing called rent and work has been piling up mountain high. What’s up, summer – aren’t you supposed to be all low and slow?

Continue reading pasta with sun gold tomatoes and onion.

Thursday, April 25, 2013

fregola sarda with peas, zucchini, feta, and almonds

fregola sarda with peas, zucchini, feta, and almonds

Funny how the first thing I write about post honeymoon isn’t some tropical drink or dish (though those are coming some time soon), but about pasta with a somewhat obscure name – fregola sarda. From Jamaica to Sardinia in one fell swoop. How’s that for globetrotting?

Fregola sarda’s name hints at its origins, the island of Sardinia (hence “sarda”). It’s sometimes spelled as fregula and even though it’s a little tricky to find, I can’t recommend it enough. Visually, it looks just like Israeli couscous, which you can certainly swap in its place, should its Sardinian cousin be difficult to find. The only difference that I can think of (and please correct me if I’m wrong) is that fregola sarda is toasted, which gives the pasta a lovely, nutty flavor, while Israeli couscous is not. Curious, I’ve tried toasting Israeli couscous and it makes for a decent close substitute.

Continue reading fregola sarda with peas, zucchini, feta, and almonds.

Friday, May 11, 2012

ramp pesto


Hi from the depths of work and wedding planning. It’s very blurry here. I feel a little bit like I got stuck in the spin cycle of the wash, and things are swirling around me very quickly. Or I’m swirling around them. I haven’t figured out that part yet. Like I said – it’s very blurry.

I will first and foremost apologize that I’m presenting before you these Instagram photos and basically saying, “Have a nice day!” But it’s been a bit rough trying to get real work done, chase down remaining wedding items, and recipe-test-style-shoot-edit-publish for the blog. Sometimes, you just gotta let one thing go, you know? This is one of those times. So I’m sorry to give you these pictures and then expect you to get hungry.

Continue reading ramp pesto.