Tag Archives: pasta

A Maryland Summer — Crab Cakes

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For dinner tonight we had a Maryland classic: crab cakes, with some pasta salad and Italian tomatoes.

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And of course, a gratuitous close-up.

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Pasta with Asparagus

Sorry for missing so many updates, my rehearsal schedule has been somewhat hectic.

Anyway, the other day I made some spaghetti with asparagus, onions, and mushrooms, and it turned out really well. I just fried the vegetables, and added a little bit of chicken stock to make a broth.

Lately, when I have good vegetables, I don’t really feel the need to eat meat with them.

Anyway, here is the pasta.
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And here is the gratuitous close up.
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Labor Day Special

Okay, so I know Labor Day was Monday, but I already had a post for Tuesday, so here is the recipe for what I had on Labor Day.

Steak and Pasta.

I dry rubbed the steak with some herbs, salt and pepper (and paprika).
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Cooked it in olive oil with garlic on a pretty high temperature for three minutes to a side.
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Then let it rest while the pasta finished.
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Pasta!
Just boiled the water (well before I started the steak) and made the pasta right around when I started the steak.

Then I put in some herbs, olive oil, garlic, and cheese.
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Tada!
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And a gratuitous close up.
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Last day in Rome Part I

So, much to my chagrin, I have come to the end of my sojourn in Rome. Tomorrow morning I head down to visit family for a few days, and the on the 27th, I fly back home. So, expect a great post on Tuesday night or Wednesday with fantastic Pugliese food.

But for now, I will sadly detail my last day in Rome.

I started out with what is my second to last breakfast at my customary bar. Luckily they will be open in time for me to go one last time before my train.
Caffe and a cornetto (semplice).
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I also said goodbye to the barista at the bar by school, where I also got a coffee everyday.
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My M&Ms were ridiculously out of proportion, but still tasty.
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I did lunch a little backwards. I started out with some fettucini with mushrooms, capers, cheese, and olives at the pastificio. It was amazingly good.
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and then went back to the school for our farewell party focused on panatella, a type of bruschetta. That was absolutely delicious.
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Tonight I will post another update, and then next time the end of the trip.

Recipe Time!

I figure that whenever I make something new, I should put it up here, since people are always asking me how to cook the way I do. The answer is almost always “take a bunch of tasty stuff and throw it in a pot.” But I guess without basic culinary instinct (thankfully inherited/learned from both parents) that doesn’t mean very much.

So, here it goes.

Sausage with Vino Primitivo.

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Ingredients:
One package of sausage
Some bell peppers (well, one or more bell peppers, depending on how much you are making, and how much you like veggies.)
Onions
Garlic
Red wine. I used Vino Primitivo, which is Italy’s version of Zinfandel (really, look it up).
Olive oil (always)
Pecorino Romano or Parmesan cheese.
Pasta of your choice. You could theoretically serve this with bread too. I will let you know how that turns out. I have lots of leftovers and not very much pasta.Photobucket

Spices:
The usual suspects.
Salt
Pepper
Origano
Peperoncino.

You can change this however you want, but this is just what I have lately, so it is what I use.

Directions:
First, put on a pot of water with olive oil and salt for cooking your pasta.

Chop your garlic and onions. You want the onions to match generally the shape of your pasta. Since I made linguine, I sliced my onions instead of dicing them.
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Next, heat up some oil in a frying pan, and toast your spices. As I have said before this releases the flavors better.
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After a little while, add your garlic, and then your onions.
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While those start to cook, prepare your sausages. I removed the casings of these sausages, because they were very soft, and I had no idea whether the casing was edible. You generally want nice, bite-sized pieces.
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Add that in with your onions and garlic, and brown over a medium-high heat.
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Open your wine, and pour yourself a small glass.
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Then add some wine to your pan. This will become your sauce.
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Turn down the heat and let it simmer. Cover.

Chop your bell pepper to match your pasta (long skinny cuts with long skinny pasta, etc.)
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I could have cut these a little thinner, but it is not really that important. It just looks a lot better if they match.

Add these to your pan and salt. Always put a little salt on your vegetables, or they will get a bit bitter when you cook them.
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Cook your pasta at some point

When everything is cooked to your satisfaction in the pan, remove the lid and turn up the heat a little to reduce the sauce. A great way to thicken the sauce, which I generally do, although not this time, is to add butter when it comes off the heat. It works great and tastes fantastic.
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Serve over pasta with grated cheese.
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***
For breakfast I had, as usual, caffe and a cornetto. Well, I know this isn’t really called a cornetto, but I have no clue what it is really called, and they call them all cornetti for pricing’s sake.
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I also had a pack of M&Ms, a rather standard snack, and it occurred to me how awful the quality control is at the M&M factory.
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How difficult can it be to put the same number of each color in my bag?

Recipe Number Two

Easy Pasta with no sauce. Maybe I will make one with a sauce later this week, but here it goes.

First, the ingredients. They are very similar to the last recipe, as that is what I have right now.
Pasta (obviously)
Onions
Garlic
Spicy Salami
Olive oil
Pecorino Romano cheese (you can use parmesan if you want. I prefer pecorino.)

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For some reason I forgot to take a picture of the salami at first.
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Spices. The same as last time.
Salt
Pepper
Peperoncino
Origano
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Also, some fresh basil for garnish is nice.

Start out by turning on a pot of water for the pasta. Remember to add some olive oil and salt. That makes the pasta turn out better.

Chop your onions in a way that will generally go well with the shape of your pasta, and dice your garlic. Also chop up some salami.

Next get out a frying pan and start heating up some olive oil. Toss in the dry spices and cook them in the oil for a bit. This releases a lot more flavor from them.
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I especially like the hot pepper oil that results from this.

After that add your garlic and fry it for a bit.
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Then your onions, followed by salami.
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This gets cooked to taste. I like to cook the bejeebers out of onions, because I love caramelisation.

Anyway, cook your pasta and mix it with your newly made fixings. It will need a bit of extra oil. I like to put this in the pan after I have removed the stuff I cooked, so that it can pick up the flavor when I immediately transfer it too the pasta.

Serve with grated cheese and some basil leaves.
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Gratuitous close-up.
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****
Normal Blog!

Breakfast was a plain cornetto and caffe.
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I was at the beach today, so lunch was very simple bread and cheese.
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Dinner!

As promised, I have returned with an update after dinner.

I started out by cooking some onions and garlic with salami picante, spiced with peperoncino, origano, and pepper.
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So, the moment you have all been waiting for! Pasta or lentils?!

Pasta. That was kinda a let down. Maybe I shouldn’t try to hype up my meal choice so much.
Mixed with the fixings, and topped with fresh grated pecorino romano, and a bit of basil I had just picked on my balcony, it turned out pretty good.
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And the gratuitous close-up.
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