Monthly Archives: January 2017

Carbonara Night

Carbonara Night

Tonight I made Carbonara. It was my first time making, and I must admit it was delicious. Not sure if I just have the touch when it comes to cooking but it turned out nicer than I expected. Now I probably cheated by not using raw egg for the sauce, but I didn’t feel too comfortable with making it with raw egg, especially with all the nasty stuff you can catch with uncooked dairy products. So I ended up using heavy cream to substitute the raw egg.

Ingredients: (Serves ~5)
Pasta (any kind you want)
Bacon (half a pack to start ~12 strips)
Olive oil
1 cup of shredded parmesan
Half cup of grated parmesan
1 1/3 cup of heavy cream
4 cloves of garlic
2 tsp dried oregano
Salt & Pepper to taste

So first you need to get your pasta (I used spaghetti) done. Heat up a pot water, add some kosher salt (the big chunks of salt). Be moderate with the salt you use, the pasta isn’t flavoured so the salt will give it a little more flavour. Once everything boils, turn your burner to medium and cover. Be sure to stir once in a while, so that the pasta doesn’t stick to each other. Check on the wellness of your pasta after about 10 minutes. If you like harder pasta then it’ll be just right, but if you like softer like me, keep your pasta in the pot for about 15 minutes and drain right away afterwards. Once drained, throw your pasta into a bowl and toss with olive oil (whatever you do don’t drown the pasta).

So now that your pasta is done. Get your bacon out, chop the strips into big chunks. I used like half a package of bacon (roughly 12 strips). Cook it slowly to make sure it doesn’t burn too fast. Half way through when you start to see the bacon starting to fry in its own juices, add some pepper to give your bacon some kick. Then cook some more. Cook it as long as you like… Crispier… Burnt… = Cook longer obviously. Just eye ball it.

Once your bacon is done, place the bacon on a couple paper towels to get rid of the excess oil. DO NOT get rid of that bacon oil! That stuff is good and we’ll be using it to cook! So save that oil that’s leftover in your pan. Drain the excess oil into a bowl or a cup. Get a new pan out and fire it up. Turn your burner to low-medium. Place enough bacon oil to cover the surface of the pan. Place sliced onions in and lightly stir fry. Once your onions start to brown (best not to cook them too long), throw in your pasta and your bacon. Toss it all together on low heat and toss frequently until the bacon and onions are well mixed with your pasta. Once everything is well tossed, throw it all into a big bowl and let it sit.

For the sauce, get your garlic and mince them up (I placed them in a blender to get them finely minced). Heat up a pan and place butter in. Make sure butter has melted and coated your pan. Throw in minced garlic and cook lightly on low/medium be careful not to burn the garlic. Once you start to smell the garlic, throw in your heavy cream and stir until the garlic and butter have blended into the cream. When that is done, throw in shredded parmesan and stir profusely. And I mean give it a good stirring to help it melt and blend into your cream (pre-shredded parmesan is really dry so it takes longer for it to melt, if you have fresh parmesan it would be different). Once you start to see the parmesan melt, throw in about half cup of grated parmesan (the powdered parmesan), and just like before stir it up. REMEMBER: your burner should be on low-medium, your going to need to slowly cook that sauce for best results… If you cook on high then you’ll get chunks in your sauce. Let it sit on the burn and stir frequently. You’ll notice at the beginning your sauce is like soup, but as you stir and add in your cheese, it’ll get thicker. After letting it sit for a little and you notice it’s still doesn’t have a thick sauce consistency, add more parmesan (both shredded and grated). Add some dried oregano to give it some really nice flavour. Once you’ve got the consistency you prefer, throw that sauce onto your pasta and toss! Serve with some garlic bread and you’ve got nice Carbonara meal.

For plating, throw a portion of your Carbonara on your dish/bowl/plate. Add some shredded parmesan and sprinkle some more oregano on top. 🙂 Looks and taste good! Restaurant style pasta right at home.

Posted by ★WaiWai★ on 2012-06-09 23:47:59

Tagged: , food , recipe

Gluten free pizza

Gluten free pizza

Made with GF Bisquick, homemade sauce, Italian cheese blend, crimini mushrooms, black olives and leftover fried chicken.

Posted by JeanC38 on 2010-11-01 17:34:24

Tagged: , pizza , gluten free

CRW_5272-01

CRW_5272-01

Blackened Red Snapper
You will want to have your grill as hot as you can get it for this recipe. The idea is to get the seasonings to blacken before you flip the fish. Then serve it up with the lemon-butter sauce.

INGREDIENTS:
* 2 red snapper fillets, halved
* 1/2 cup margarine or butter
* 2 tablespoons lemon juice
* 1 tablespoon parsley, minced
* 1 teaspoon paprika
* 1/8 teaspoon cayenne
* 1/8 teaspoon salt
* 1/8 teaspoon garlic salt
* 1/8 teaspoon thyme
* 1/8 teaspoon onion salt
* 1/8 teaspoon oregano
* dash of black pepper

DIRECTIONS:
Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the red snapper. Oil grill grate and preheat. Bring lemon juice to a boil. Remove from heat and add margarine.

Mix well. Grill red snapper until done. About 4 minutes per side. Remove fish from grill. Add parsley to lemon butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of fish and serve.

Posted by bee-side(s) on 2007-04-30 00:36:08

Tagged: , Blackened Red Snapper , cooking , dinner , fish , recipe

(Explored) Eat healthy, smile a lot… :)

(Explored) Eat healthy, smile a lot... :)

Cooking! We may love it or hate it, but we females have to live with it. We may don multiple hats with ease but this one task over which we ladies beat our brains out is – “what to cook”! Sharing this recipe that does not require cooking, does not need oil and yet it’s super healthy and tasty – particularly for the growing kids.

Check out the recipe here:
blog.gorgeouskarma.com/

Posted by rashmiejaaju on 2009-08-09 11:55:16

Tagged: , quick cooking , healthy eating , zero oil , cooking for kids is no kids play , evening snack , great for career women or the ever busy stay-at-home mom , calcium-rich , iron-rich

Apple-Crêpe Gateau Mont Saint-Michel

Apple-Crêpe Gateau Mont Saint-Michel

CHEZ SIMONE. Recipes for the Holidays.

Apple-Crêpe Gateau Mont Saint Michel
The preparation is a bit time consuming, but it is delicious.
Serves 8-10
The gateau consists of 3 separate preparations:
8 – 10 crêpes (thicker than ordinary crêpes),
an almond cream,
and apple filling.
Apple Filling:
8 Golden Delicious apples, peeled, cored, and cut into thin wedges
1 lemon, juiced
1/2 cup sugar
About 1/2 cup melted butter
Mix the apples with the sugar and the lemon juice.
Melt the butter in a frying pan and sauté the wedges of apples in the melted butter.
(Do not over cook. Apples slices should keep their shape.)
Almond Cream (Crème d’amandes – frangipane):
1 1/3 cup blanched almonds
2/3 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 pound butter
1/2 teaspoon almond extract
1 tablespoon dark rum
1 pinch salt
For the Almond Cream: preheat oven to 375 degrees F.
Place the almonds on a sheet pan and cook until browned.
Remove from pan immediately and let cool.
Grind almonds (be careful not to make a butter.)
Add other ingredients, and mix to make a creamy paste.
To assemble the gateau: brush the bottom of a glass pie plate with a thin film of butter. Lay in one crepe on it. Add a thin layer of almond cream. Place 1/7th of the apples on the cream. Top with another crêpe. Press down to make level and repeat this until you have used all the ingredients. Make sure not to make the layers too thick, as the gateau will slide when cut. Brush the last crêpe with almond cream. (Secure layers with wooden picks.)
Preheat oven to 375 degrees F. Bake for 30 minutes until nicely browned on top. Slide carefully onto serving plate. Cut into wedges and serve. (I glazed the cake with caramel. Decadent and delicious!)

Posted by Traveling with Simone on 2015-11-30 03:22:22

Tagged: , food , cake , gateau , crêpes , crepes , almond-paste , frangipane , apples , layers , delicious , dessert , canonpowershot , sweet , chocolate , creative , nourriture , baked , decadent , postres , flickrunitedaward , culinary

Taco Rice!

Taco Rice!

I’ve always wanted to make this Japanese dish and it didn’t disappoint.

Posted by su-lin on 2015-02-14 21:53:32

Tagged: , taco , rice , japanese , food , recipe , beef

Parfaits from Native Foods

Parfaits from Native Foods

Our first time at one of these places in Chicago, will definitely go back. These were only $3 each, pretty cheap for a vegan dessert.

Posted by pjchmiel on 2012-06-24 20:23:34

Tagged: , vegan food , vegan dessert

Ruffles wedding cake

Ruffles wedding cake

Lacy cake with ruffle balls
Dark chocolate mud cake with chocolate ganache

Posted by Janero! on 2011-04-06 15:25:14

Tagged: , ruffles , ruffle , cake , wedding