Content about Parmigiano-Reggiano
January 21, 2006
Trust this recipe, and never lose faith: it is actually quite simple, and can be used as a launching point for lots of other inspired ideas.
I remember vividly the first time I thumbed through a cookbook with a sense of purpose. I was home on a break during my freshman year of college, and my mom had been relating to me her excitement about a book my sister sent from London. She excitedly exclaimed that “it had even been autographed.” I smiled and nodded approvingly, unaffected. It was a cookbook, after all. My sister worked at a Hyatt in...
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January 19, 2006
This is the easiest recipe this side of Dominoes, it’s pretty gourmet, and if you can boil water, you’re 83 percent there.
One thing I’ve found difficult about cooking is that it’s really hard to start when you’re hungry--you have to plan ahead. Once you get started you get your momentum going, and there’s always ingredients to snack on, but it’s the getting started that proves difficult. The inertia works against you at first. Since I get lazy when I get hungry, I end up heating canned soup.
This evening, with...
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January 15, 2006
This recipe loses the cream altogether, replacing it with white wine.
Pasta Carbonara
1/4 cup Extra Virgin Olive Oil
1 small onion, diced
3 thin slices bacon
1/2 cup dry white wine
1 pound farfalle pasta
4 egg yolks
small handful chopped Italian parsley
1 cup grated Parmesan cheese
freshly ground black pepper
1/4 cup of pasta cooking water
Serves 4.
Recipe adapted from Cucina Rustica
Get a huge pot of salted water boiling right away--you can always turn it off...
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All content copyright Nick Kindelsperger and Blake Royer.
