Ok, last food post. For awhile, at least.
Last night I made another old stand-by that I forgot about in the last few months:
Buffalo Chicken Burgers. YUM. They feel bad for you, but really, not. They are from a new fave blog of mine -
How Sweet It Is. If you have a sweet tooth, you should check it out.
I always make sweet potato "fries" to go with it. I use a
Cook's Illustrated recipe, a technique really, that works for pretty much any roasted veggie, broccoli in particular. They say to preheat the oven to 450, with the roasting pan in the oven, so it gets super-hot. Cut up the veg of choice, season well with s&p and olive oil, then dump into a single layer on the screaming-hot pan. It will sizzle, which is fun. Then back to the oven for 15 minutes. That's usually enough for more tender veg like broccoli. For harder veg, like the sweets, turn them over and give 'em another 15 minutes. Ta-da, you're done!
But here is a stupid easy pasta that taste like a super-gourmet restaurant's mac-n-cheese. The key here is buying good cheese, and the real thing. A good motto for all cooking, and crucial here. This is also from Cook's Illustrated, which if you are serious about learning how to cook well, is a great resource.
PASTA CACIO e PEPE
4 oz real Italian Pecorino Romano cheese, finely grated (with extra for sprinkling on the finished dish)
2 teaspoons EVOO
1 1/2 teaspoons finely (and freshly!) ground black pepper
2 tablespoons heavy cream (or half&half)
1 1/2 teaspoon (or more) salt
1 lb. spaghetti (I use the Barilla brand, rigatti kind)
1. Place finely grated Pecorino in medium bowl. Set colander in a separate large bowl.
2. Bring 2 quarts water (and yes, you need to use this exact amount, so measure!) to boil in large Dutch oven. Add pasta and 1½ teaspoons (or up to 1 tablespoon) salt; cook, stirring frequently, until al dente, about 6-ish minutes. Drain pasta into colander set in bowl, reserving cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.
3. Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water. Serve, passing extra grated Pecorino separately.
Seriously good, and takes about the time it takes to cook pasta. Try it!
Back to baby stuff next time!