Monday, October 4, 2010

HOW TO: Nachos

PENNE CARBONARA with peas, bacon, mint. a three-step deal

this is insane. a quick dinner. and it doesn't get chunky or curdled like some carbonaras.

first, fry bacon. set aside, and crumble.


second, make carbonara. in a bowl, beat 1 egg, then whisk in 7 tablespoons cream. season with salt and pepper. set aside.
third, cook pasta. for the last minute of cooking, throw a handful of frozen peas in the cooking water. fresh if you have them. they will get nice. drain the pasta and peas, keeping a cup of the cooking water.in a serving bowl put pasta and peas. while the pasta is still hot, mix in carbonara sauce, then stir in the pasta water... the result should be a smooth, creamy sauce (with no cream). if it ends up chunky, the pasta was too hot. try again. stir in crumbled bacon, and rip the mint leaves over the top.

Friday, October 1, 2010

lamb chops with basalmic reduction.


didn't know how to make lamb, and this was the first recipe found. haven't made it differently since. from food.tv, word for word.



Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped parsley leaves
  • 1 tablespoon finely chopped rosemary leaves
  • 1 teaspoon minced garlic
  • Kosher salt
  • 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 cup balsamic vinegar
  • 1 large or 2 small rosemary sprigs
  • 2 tablespoons butter

Preheat the oven to 400 degrees F.

In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.

Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes.

Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.

When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.