February 8th, 2010
This is a family staple… My mom used to make this dish all the time… comforting and delicious… When Noble Pig mentioned her son liking peas but not with pasta, I thought of this dish. We loved it as kids especially my brother… well, who turns down bacon?
I, of course, made a smaller portion and cut the butter… it was so good… resisting the urge to eat the rest…
Bacon, Shells and Peas
1 pack bacon- 12 to 16 oz
container of ricotta (15 oz.)
1 lb shell pasta
Box of frozen peas (10 oz)
Grated Romano Cheese
1 tbsp. butter
Cook the bacon until crispy and drain it on paper towels. Crumble it up once it is cool. Discard the bacon fat except for a tablespoon. Cook the frozen peas in the frying pan in the bacon fat. Cook the pasta as directed. Drain and stir in the butter, then about 1/2 the container of ricotta (or more to taste) and at least 1/2 cup grated romano. Then ad the bacon and peas. Season with pepper and perhaps salt but the bacon will be salty. Serve immediately with more cheese.
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February 6th, 2010
When I found out that Juan and I would be spending a few days in San Francisco, I was so excited. I’ve always wanted to go there after hearing so many good things about the food and the art… I was not disappointed in either realm… In preparation for our trip, I started asking my fellow foodie friends for advice… after hearing one name in particular… over and over again… I put it first on the list…
On a cool November day… Juan and Ginny arrived at Tartine! They were greeted with a long line snaking out of the cafe… Ginny had a bad case of the hungergrumps, but she waited as patiently as possible for their turn. After pouring over the delicious baked goods, Ginny decided upon the frangipane croissant with a cup of coffee and, impulsively, a brownie for dessert. Juan chose the croque monseiur. Settling down at one of the tables, Ginny impatiently waited while pictures were taken before she took a bite… Oh, my, it was everything she ever wanted in a croissant, reminding her of days spent in Switzerland as a child. Eagerly she looked at Juan’s plate, wondering if she could just stab a piece, but she asked politely (this time) and was given a delicious bite of bread, butter, cheese and ham… How could you go wrong? The pickled carrot she could do without but Juan seemed to like it. Stuffed, Ginny saved the brownie for later. They left holding hands in the November sun… happy… content…
Can you tell that I’ve been studying all day and my brain needs a break? In all honesty, I loved Tartine. I’m very picky when it comes to restaurants and, although I trust all my foodie sources, I’m still one to be critical. So, if you are in San Francisco, you must go. If you aren’t, they do have a really nice cookbook, which appeared on my Christmas list after our November trip. I tried my hand at making brownies tonight. This was my second try. The first time, I did not quite follow the recipe and did not like them. The second time, they were delicious, although I do have beaters to clean now. You can find the recipe (and better photos!) here. I halved the recipe using my cool new dry ingredient scale (Thank you Santa!).
Disclaimer: I was not paid to review this restaurant or cookbook. The cookbook was a present from my sister and we paid for our own brunch.
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February 3rd, 2010
Oh, it’s Wednesday… Don’t really feel like writing much… so instead just something delicious… Labna or yogurt cheese…
I don’t know why I decided to make it except the photo looked delicious. I’m not that big of a yogurt fan but the cheese was amazing. I used this recipe. I marinated it in olive oil, cracked white pepper and some dried oregano. It was really good. I would definitely make it again!
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