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BUT! That means I get to spend more time with friends, more time cooking, and (from this moment on) more time writing.
Anyhoo, you might find in the next several weeks that I am beginning to lean a little more toward the healthy end of the food spectrum. Shocking I know. This is for a couple of reasons: 1) Spring is here! Like for real! And with it, a whole slew of fun new produce to play with! Huzzah! And, 2) Try as I might, I cannot continue my recent butter infused cooking style and maintain my jeans size. Something's got to give, and I'm determined that it shall not be my belt.
There is a plan tonight to adapt Julia Child's A-MAZING poached sole recipe into a more Mediterranean style dish--replacing butter with olive oil, and topping the fish with a sort of garlicky tomato bruschetta mixture in lieu of the beurre blanc I used the last time I made this dish. (However, for all you folks who don't need/don't care to behave when it comes to the butter, try beurre blanc. On fish, on anything. Just try it. Thank me later.) I will be sure to report back how my re-imagined fish turns out in a later post.
Never fear, Gastro-Junkies. This will never be a health food blog. In fact, I have imminent plans to institute a system of exchange with my crafty friend Masha--my breads and various assorted baked goods in exchange for her adorable hand-crafted decorative items. This should keep me busy baking breads and pies, and fueling more decadent, butter-laden blogs to come. (Not to mention filling my apartment with hip hand made art). But hopefully you will be seeing more crunchy green stuff appearing on the blog as well. Hopefully. We will see.
Anyway, just to put your cheese-loving hearts at rest, below, please find my very loose instructions for pasta carbonara. I made this one this past weekend during a very last minute dinner party. It was one of those parties where the friends mix it up just right, and the next thing you know it's 1am, you've had god only knows how many cocktails, and you're pants are feeling a little tight. Yeah. You know what I mean.
Pasta Carbonara
Generously salt the water and set it on the back burner to boil. Chop about half a pound of bacon, and about ten minutes before the guests start arriving, start browning it in the pan with a little olive oil. The smell hits your friends before they're even in the door, and they just know. BACON. Cook until brown and then add white wine to the pan, about a half a cup. Simmer about ten minutes, then set aside. Drink more wine.
Drop the spaghetti into the boiling water, and while it cooks, place three large eggs, garlic (about 3 cloves, more if you're...well, me.) and cheese in a bowl and mix. The cheese is a mix: 3/4 c. Parmesan, 1/4 c. Pecorino Romano. Mix well. As soon as the spaghetti is al dente, drain, return to the warm pot and pour the egg and cheese mixture over the pasta. NEVER FEAR: The heat from the spaghetti will actually cook the egg as you're tossing it with the pasta, creating a creamy texture you'd never think possible without actual cream. Pour the bacon and wine mixture over the spaghetti and mix thoroughly. Top with a generous amount of fresh cracked black pepper and serve immediately.
I would warn you that you can't keep the leftovers (the sauce congeals once it cools, and it won't ever be the same the next day,) but then again, if you've got leftovers, you're doing it wrong.
One last thing, apropos of nothing: If you like to laugh, you should check out this blog.
We may or may not be related, but the fact remains, every time I read a new post I end up laughing uncontrollably. (Not for reading on the bus, unless you like your fellow passengers to think you're a little wacky). This most recent post also happens to be about lentils, so there's also a food connection. Plus, she's much better about updating regularly than I am. Just read her.
