What's For Dinner Tonight
May. 14th, 2007 09:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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wildrider asked for this first recipe and i thought I'd share some of the other things I've discovered lately. I have a fetish, collecting recipes. Oh I don't make most of them but occasionally I get a wild hair. (note the first one is from Everyday Italian on the foodnetwork and it an attempt to recreate a cured italian ham that uses cinnamon but isn't really available in the USA the other two are from Cooking Light
cinnamon-pancetta carbonara
4 slices bacon, chopped
4 slices pancetta, chopped
¼ - ½ teaspoon ground cinnamon (depending on taste)
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks (yes, yolks only, keep the whites for making meringues or something)
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Note – You CAN use all bacon since pancetta is both expensive and hard to find.
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. (important or your egg yolks WILL scramble) Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.
Note- This does NOT keep well. So if you’re making smaller servings cut back. Within 24 hours the bacon becomes soft from the sauce. I don’t know how long it keeps because the soft bacon makes me frown. I’ve not kept it longer than 3 days
Edamame- Avocado Soup (chilled)
1 ½ pounds of frozen shelled edamame (soy beans)
2 cups chicken stock (or broth, fat free, reduced sodium, whatever your pleasure)
¼ cup of chopped shallots (you can use sweet onion here if the shallots look bad or are too wicked for the pocket book)
2 peeled avocados, cut into quarters
4 cups water
3 tablespoons lemon juice
1 teaspoon salt
Note – I added a clove of garlic in with the shallots. But don’t go nuts this isn’t cooked and the garlic would be overpowering if you use too much
place edamame in a sauce pain with water to about two inches above the beans, boil @ ten minutes until soft, drain and set aside
place half the edamame, ½ cup stock and shallots in blender or food processor and process until smooth. Pour this mix into a large bowl
combine the remaining edamame, ¾ cup stock and avocado to processor and process until smooth. Added pureed mix to the bowl and add the remaining ¾ cup broth, juice and salt and pepper to the mix.
NOTE – I found the 4 cups of water to be a bit much and cut back, eye balling it. Stir well with whisk cover and chill.
Bulgogi (Korean Beef Barbecue)
1 lb top sirloin steak, trimmed
1 tablespoon brown sugar (or the Splenda brown)
3 tablespoons soy sauce (I prefer Tamari)
1 tablespoon mirin (sweet rice wine) or Sake (you could probably use a little rice vinegar)
1 teaspoon minced peeled fresh ginger (or dried in a pinch)
1 teaspoon dark sesame oil
3 garlic cloves
Cooking spray
The beef MUST be partially frozen so if it’s in the freezer get it out and let it sit, if it’s fresh shove it in the freezer. You can’t make the paper thin cuts if it’s defrosted. Cut beef diagonally across the grain into 1/16 inch slices
Combine beef, brown sugar, and the next five ingredients in a large zip-top plastic bag and let marinate for an hour at least in the fridge. Take out of fridge about 10-15 minutes before cooking so you don’t shock the meat.
Prepare grill (stove stop, Forman, outdoors, or barring that get your pan real hot) place a wire grilling basket on the outdoor grill if that’s what you’re using. Discard marinade, coat grill with cooking spray and apply beef. Cook until desired doneness (my Forman grill cooked this thin stuff in about a minute)
Serving suggestions: Do NOT combine the above. That would be clashing and frightening. However try this
1. With the fettucine have some nice crusty garlic bread
2. This soup is great for a summer brunch with a nice side salad
3. With the beef, you can have some nice Kimchi or your favorite Asian appetizers or do what I did a salad with madarin oranges and ginger pear dressing (maple grove farms of vermont makes a decent bottled one)
wildrider asked for this first recipe and i thought I'd share some of the other things I've discovered lately. I have a fetish, collecting recipes. Oh I don't make most of them but occasionally I get a wild hair. (note the first one is from Everyday Italian on the foodnetwork and it an attempt to recreate a cured italian ham that uses cinnamon but isn't really available in the USA the other two are from Cooking Lightcinnamon-pancetta carbonara
4 slices bacon, chopped
4 slices pancetta, chopped
¼ - ½ teaspoon ground cinnamon (depending on taste)
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks (yes, yolks only, keep the whites for making meringues or something)
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Note – You CAN use all bacon since pancetta is both expensive and hard to find.
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. (important or your egg yolks WILL scramble) Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.
Note- This does NOT keep well. So if you’re making smaller servings cut back. Within 24 hours the bacon becomes soft from the sauce. I don’t know how long it keeps because the soft bacon makes me frown. I’ve not kept it longer than 3 days
Edamame- Avocado Soup (chilled)
1 ½ pounds of frozen shelled edamame (soy beans)
2 cups chicken stock (or broth, fat free, reduced sodium, whatever your pleasure)
¼ cup of chopped shallots (you can use sweet onion here if the shallots look bad or are too wicked for the pocket book)
2 peeled avocados, cut into quarters
4 cups water
3 tablespoons lemon juice
1 teaspoon salt
Note – I added a clove of garlic in with the shallots. But don’t go nuts this isn’t cooked and the garlic would be overpowering if you use too much
place edamame in a sauce pain with water to about two inches above the beans, boil @ ten minutes until soft, drain and set aside
place half the edamame, ½ cup stock and shallots in blender or food processor and process until smooth. Pour this mix into a large bowl
combine the remaining edamame, ¾ cup stock and avocado to processor and process until smooth. Added pureed mix to the bowl and add the remaining ¾ cup broth, juice and salt and pepper to the mix.
NOTE – I found the 4 cups of water to be a bit much and cut back, eye balling it. Stir well with whisk cover and chill.
Bulgogi (Korean Beef Barbecue)
1 lb top sirloin steak, trimmed
1 tablespoon brown sugar (or the Splenda brown)
3 tablespoons soy sauce (I prefer Tamari)
1 tablespoon mirin (sweet rice wine) or Sake (you could probably use a little rice vinegar)
1 teaspoon minced peeled fresh ginger (or dried in a pinch)
1 teaspoon dark sesame oil
3 garlic cloves
Cooking spray
The beef MUST be partially frozen so if it’s in the freezer get it out and let it sit, if it’s fresh shove it in the freezer. You can’t make the paper thin cuts if it’s defrosted. Cut beef diagonally across the grain into 1/16 inch slices
Combine beef, brown sugar, and the next five ingredients in a large zip-top plastic bag and let marinate for an hour at least in the fridge. Take out of fridge about 10-15 minutes before cooking so you don’t shock the meat.
Prepare grill (stove stop, Forman, outdoors, or barring that get your pan real hot) place a wire grilling basket on the outdoor grill if that’s what you’re using. Discard marinade, coat grill with cooking spray and apply beef. Cook until desired doneness (my Forman grill cooked this thin stuff in about a minute)
Serving suggestions: Do NOT combine the above. That would be clashing and frightening. However try this
1. With the fettucine have some nice crusty garlic bread
2. This soup is great for a summer brunch with a nice side salad
3. With the beef, you can have some nice Kimchi or your favorite Asian appetizers or do what I did a salad with madarin oranges and ginger pear dressing (maple grove farms of vermont makes a decent bottled one)
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no subject
Date: 2007-05-15 02:08 am (UTC)You know I don't cook but this looks yummy.
Why couldn't I have all three at once? *channeling the monkey*
no subject
Date: 2007-05-15 02:13 am (UTC)one of them isn't even cooking, it's just combining stuff in a bowl
no subject
Date: 2007-05-15 11:26 am (UTC)Combining stuff in a bowl. I could almost do that.
no subject
Date: 2007-05-15 02:46 pm (UTC)no subject
Date: 2007-05-16 12:19 am (UTC)no subject
Date: 2007-05-16 01:32 am (UTC)no subject
Date: 2007-05-16 11:23 am (UTC)no subject
Date: 2007-05-16 03:03 pm (UTC)no subject
Date: 2007-05-17 12:24 am (UTC)Did Leni ask you, "Who's the boy in the ribbon? Gifty for me?" like she did me?
no subject
Date: 2007-05-17 01:48 am (UTC)no subject
Date: 2007-05-17 11:20 am (UTC)no subject
Date: 2007-05-17 01:17 am (UTC)(I'm reading through the last two days backward, so I also hope you're feeling better!)
no subject
Date: 2007-05-17 01:24 am (UTC)and thanks. I feel less horribe than this morning but not by much
no subject
Date: 2007-05-17 01:51 am (UTC)I asked my mom if she remembered you, and turns out she wasn't in dialysis anymore by that time, but in psychiatric care (recovery, addiction, etc.). Mom and I weren't in as close touch then as we are now...
no subject
Date: 2007-05-17 02:10 am (UTC)Ah, no i didn't do that in Tucson