Archive for January, 2012|Monthly archive page

Spaghetti alla Carbonara

In Main Course, Pasta on January 31, 2012 at 10:52 pm

1lb dry spaghetti
2 tbs extra-virgin olive oil
4 oz pancetta, cubed
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
parsley for decoration

So the way this works is that hot pasta cooks the eggs so prepare the sauce first.Ya don’t want to eat raw eggs…

Cook pasta “al dente,” the true italian way

al den·te

[al den-tey, -tee; It. ahl den-te] Show IPA

adjective, adverb

(especially of pasta) cooked so as not to be too soft; firm to the bite: spaghetti al dente.
1945–50; Italian:  literally, to the tooth

You can reserve 1/2 cup of the water used to boil the pasta if you want to add that to the sauce. Sometimes it can be a bit thick so this might be helpful. Meanwhile, heat olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic in to soften and slightly brown.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with salt and pepper, and add parsley for garnish! Also, extra parmigiano is good to put on top.



Creme Brulee

In Desserts on January 16, 2012 at 9:19 am

2 cups of heavy cream
5 egg yolks
1/2 cup sugar
1 tbs vanilla extract
1/2 cup of light brown sugar

Preheat oven to 275 degrees

Separate egg into whites and yolks, discarding the whites.

If you want to use a vanilla bean, it makes it extra yummy. Cut along the sides and scoop out the beans.

Whisk cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix until creamy. Pour mixture into remekins. Place ramekins in a baking pan.

Fill baking pan with hot water about half way up sides of ramekins.

Place pan with ramekins in oven for 45 minutes – 1 hour. (after 45 minutes, check every 10 minutes), they are done after a knife comes out clean. Remove ramekins from baking pan and let cool for 15 minutes.
Put ramekins in refrigerator and chill over night.

After chilling:
Sprinkle THIN layer of brown sugar on top of each ramekin making sure it completely covers the custard. Torch each ramekin’s top until brown sugar is caramelized, making small circular motions with the torch so nothing gets burnt. Add mint and raspberry for garnish! This makes a lot of custard so make sure you have extra containers that have a large surface area but are short like the ramekins as backup. Makes a nice lunch snack the day or two afterwards.

Pair with a sweet Moscato D’asti from Italy, it’s very sweet and the slightest bit bubbly 🙂