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Yummy Links: From Pumpkin Seeds to Carbonara

partysugar — Fri, 16 Oct 2009 09:15:35 -0700

Ten ways to spice up pumpkin seeds.- Chow
Kale and bacon make one delicious combination. - The Epi Log
Josh Ozersky questions the patriotism of the humble hamburger. - Vanity Fair
Fabio Viviani's latest gig? Pizza delivery man. - Grub Street NY
Cook's Illustrated's editor, Christopher Kimball, is ready to wage war on the blogosphere. - Eat Me Daily
The Bocuse d'Or USA is now searching for its next national team. - Eater
Jazz up classic pasta carbonara with peas and ricotta. - Serious Eats

Taste Test: Domino's Bread Bowl Pastas

YumSugar — Thu, 07 May 2009 14:00:53 -0700

The world of fast food is certainly quick paced, so the second Domino's begun advertising five flavors of pasta housed in a bread bowl, it seemed everybody was buzzing about it. When Party and I first got word of these monsters, we were simultaneously shocked (who came up with the concept?), appalled, and eager to try them. Yesterday turned out to be the Domino's day of reckoning - to find out how the bowls stood up to their shock value, read more.

It's hard to fathom why Domino's rolled out this concept of carbs inside more carbs, but the fact that competitor Pizza Hut has already racked up more than $500 million in sales of its Tuscani Pastas and lasagna, puts things more into perspective. However, as soon as we opened the delivery, we were faced with many unanswered questions: How many people was each bread bowl supposed to feed? Was the dish designed to be eaten like a pizza, or were we supposed to eat the pasta first, then the bowl?

Pasta Primavera: This bread bowl was filled with pasta, baby spinach, diced tomatoes, mushrooms, onions, and a goopy, oily Alfredo sauce. While the sole vegetarian option was filled with vegetables, I questioned whether the dish contained any protein.

Chicken Carbonara: Although this tasted somewhat like carbonara, it was covered with similar globs of white sauce.

Three Cheese Mac-N-Cheese: This was our least favorite. We love macaroni and cheese, but the flavors of the dish - bland, artificial nacho cheese, subpar penne, and a yeasty bread bowl - just did not seem to meld at all.

Italian Sausage Marinara: If we had to choose a best of the tasting, it would have been the Italian Sausage Marinara, which was rather reminiscent of regular pizza delivery with breadsticks. But then again, why not just order pizza and breadsticks?

Chicken Alfredo: All of the bowls were loaded with sodium (I drank water for hours afterward), but the Chicken Alfredo was swimming in a sauce that was over-the-top salty, to the point of being unpleasant to eat.

Unsurprisingly, the Pasta Primavera, Chicken Carbonara, and Chicken Alfredo flavors - which possess the same mysterious creamy white sauce - all taste remarkably similar. The bread bowl itself, which tastes a lot like Domino's breadsticks, was satisfying, but overall, unless we were starving and had no other options, or were carbo loading for a marathon the next day, we wouldn't eat this again.

Have you tried any of the Bread Bowl Pastas? If so, what was your assessment of them?

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Fast & Easy Dinner: Pasta With Bacon and Peas

partysugar — Fri, 12 Sep 2008 09:15:54 -0700

While I'm a huge fan of classic carbonara, I also enjoy a variation on theme like this pasta dish. A thick, creamy sauce is made with half and half, shallots, and frozen peas. Crisp bacon is a salty and scrumptious garnish to the simple yet sophisticated meal.

This recipe is versatile, so if you wish to add sun-dried tomatoes, sauteed mushrooms, or even roasted chicken, do so! Just be sure to serve with a glass of wine for a decadent start to the weekend. Learn the technique when you read more.

Pasta With Bacon and Peas
From Everyday Food magazine

Ingredients

Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta

Directions

Set a large pot of salted water to boil.
In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes.
Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

Serves 4 to 6.

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Fast & Easy Dinner: Eggy Pasta with Spinach and Bacon

partysugar — Fri, 07 Dec 2007 09:01:39 -0800

Wondering what to do with almost wilted spinach? Mix it into a carbonara style pasta dish! Last week, I made this scrumptious dish that comes together in minutes. The spinach is tossed with garlic and lightly sautéed. To this, add cooked pasta and an egg, Parmesan, and parsley mixture. The egg provides a deliciously creamy texture, and the bacon gives the dish a salty finish. To get this wonderful, quick-fix recipe that pairs perfectly with a glass of red wine, read more

Eggy Pasta with Spinach and Bacon
Modified from iVillage

1 tablespoon extra virgin olive oil
2 cups chopped spinach
1 clove garlic minced
1 egg
1 1/2 teaspoons heavy cream
1/4 cup Parmesan cheese, finely grated
1 tablespoon parsley, finely chopped
2/3 cup pasta
2 pieces of cooked or leftover bacon, chopped
salt and freshly ground black pepper to taste

Fill a large pot with water and bring it to a boil.
In a large sauté pan heat the oil over medium low heat. Add the garlic and spinach, tossing to coat until wilted a few minutes. Remove from heat.
Meanwhile, break the egg into a medium-size mixing bowl and beat with a fork. Add the cream, cheese, parsley, bacon and beat again.
Cook the pasta according to the package directions. Using a slotted spoon scoop the pasta from the water. Add to the pan with the spinach and garlic. Add the egg mixture. Turn the heat on as low as it goes, and stir constantly with a wooden spoon until the pasta is coated with a creamy sauce. Season with salt and pepper. Remove from the heat and serve immediately.

Serves 1.

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Would You Rather Eat Carbonara Or Pesto Pasta?

partysugar — Sun, 19 Aug 2007 01:18:31 -0700

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Today's Special: Spaghetti Carbonara

partysugar — Tue, 27 Mar 2007 07:56:42 -0700

Spaghetti carbonara could be my all time favorite pasta dish. It's light and creamy to taste and quick and easy to make. Crisp pancetta, dry white wine, gooey eggs, and melted Parmesan cling to the pasta for a meal that is sheer perfection. The recipe is so simply uncomplicated that even the most elementary of cooks can be successful. Once you have mastered the basic equation don't hesitate to get creative and tweak the sauce to your liking. For example, my dad has modified his carbonara (which is really delicious) with the additions of Italian sausage and fresh parsley. But before I get ahead of myself, have a look at the original recipe, read more

Spaghetti Carbonara
From Nigella Lawson

1 pound spaghetti
2 cups cubed pancetta rind removed, if you can't find pancetta use bacon or proscuitto
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Put a large pan of water on to boil for the pasta.
In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
In a bowl, beat together the eggs, Parmesan, cream, and pepper.
Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining.
Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta.
Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed.
Grind over some more pepper and grate over the nutmeg to serve.

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Yummy Links: From German Beer to Pabst Blue Ribbon

partysugar — Fri, 18 Sep 2009 06:50:51 -0700

What you should know about German beer. - Chow
On Chez Pim's cookbook: What really is a foodie? - Eat Me Daily
Meet the revuelto, Spain's answer to scrambled eggs, but with more veggies and less eggs.- The Atlantic
The movie Julie & Julia doesn't translate well with the French.- The New York Times
There's nothing more simply delicious than spaghetti alla carbonara. - Serious Eats
Soul Food Farm recently experienced a crippling fire. Here's how you can help. - Eater SF
Reusable produce bags get rid of the need for plastic. - The Epi-Log
More and more hipsters are drinking PBR. - Grub Street

Source: Flickr User soylentgreen23

Domino's Embraces Carbs, Offers Pasta in a Bread Bowl

YumSugar — Fri, 24 Apr 2009 03:30:01 -0700

It's only been one week since Domino's Pizza apologized for the unsanitary behavior of its employees, but the pizza delivery chain has already attempted to move on to bigger and better things.

In what would appear to be an Atkins diet nightmare, Domino's has begun offering five flavors of pasta - served inside an edible bowl of bread. For as little as $4.99, you can choose between Three Cheese Mac-N-Cheese, Italian Sausage Marinara, Chicken Alfredo, Chicken Carbonara, or Pasta Primavera flavors. If that's not quite enough, there's the option to build your own pasta bread bowl, choosing from a variety of toppings that include but aren't limited to Philly steak, salami, bacon, and tabasco sauce.

I must admit I'm shocked. Of all products to come out with, this pasta in a bread bowl creation would certainly not have come to mind first. Still, I can't wait to taste test these! What do you think of the concept? Do you think it'll help Domino's regain the faith of its customers?

Source

All the News That's Fit to Eat - Mar. 4, 2009

YumSugar — Wed, 04 Mar 2009 12:50:43 -0800

With their meaty texture, mild brine and vivid hue, Castelvetranos have become this year's olive of choice. - San Francisco Chronicle
If you think organic food is safer, think again. - New York Times
Make an authentic Roman spaghetti alla carbonara at home. - Boston Globe
Kitchen twine is one tool no home cook should be without. - Los Angeles Times
Find out what the creators of Open That Bottle Night enjoyed on its 10th anniversary. - Wall Street Journal
5 unusual recipes that call for nine items or fewer. - Washington Post
Top Chef 4 winner Stephanie Izard has a weekly video podcast. - Chicago Tribune

Let's Dish: What Was The First Meal You Ever Made?

partysugar — Mon, 06 Oct 2008 09:01:58 -0700

There comes a day in most people's lives when they decide to start cooking or baking. Some people pick up a cookbook or experiment with a technique they watched on the Food Network. Others, like myself, call a parent. I asked my father, "Dad, how do you make pasta carbonara?" I distinctly recall that day when I first cooked a real meal all by myself. The experience was so rewarding that I've been hooked ever since! I'm sure I'm not the only one who remembers their initial successes in the kitchen, so do tell: what was your first dish?

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