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So far my favorites are chicken cacciatore and pork shoulder with caramelized onions and apple cider. I was also able to make a decent wild rice rice pudding.
Culinary Nomad (hopefully back in May) and Corned Beef King.
I have read the article three times and I can't tell if he is saying stir the pasta while in the water, before adding it to the sauce, or he is saying add the pasta to the sauce and stir it in the sauce.
What I have always done is to use tongs to remove the pasta (which is cooked to just before al dente) from the boiling into a pot with sauce, which adds water at the same time, and then stir the pasta in the sauce. The pasta finished cooking in the sauce and absorbs some of the sauce. The starchy water helps thicken the sauce. For a nice gloss and rich flavor, add a bit of butter to the tomato sauce. We also freeze the rinds from parmigiana/Romano cheese and then add those to our sauce.
What I have always done is to use tongs to remove the pasta (which is cooked to just before al dente) from the boiling into a pot with sauce, which adds water at the same time, and then stir the pasta in the sauce. The pasta finished cooking in the sauce and absorbs some of the sauce. The starchy water helps thicken the sauce. For a nice gloss and rich flavor, add a bit of butter to the tomato sauce. We also freeze the rinds from parmigiana/Romano cheese and then add those to our sauce.
First, you need to pound your cutlets to an even thickness -- no more than 1/2 inch thick.
Second, you need to regulate your oil temp. You want the temp to be consistent. Start at a medium heat. The way I tell if the oil is ready is that I put the handle of a wooden spoon into the oil and if there are bubbles around the handle it is ready. Or you can drop some bread crumbs in and if they sizzle and there are bubbles, you are good to go. Then put in your cutlets, but don't crowd the pan. Because you have added cold meat into the pan, the temp is going to go down, so turn up the temp ever so slightly.
Third, don't touch the cutlet for 1.5 minutes and then lift to take a peak, remove or keep in for another 30 to 45 seconds. Then flip, reduce the heat every so slightly, and cook the other side for 1.5 to 2 minutes.
Then remove to grain on paper towels -- keep in mind that the cutlet will continue to cook a bit more.
I only put enough oil in the pan so that it goes up half the side of the cutler -- 1/4 of an inch.
If you are doing a number of cutlets, you will want to use a spoon to remove some of the egg/bread crumbs that get in the oil periodically. You will also want to keep adding more oil to keep the level at 1/4 of an inch. Each time you add oil, give it time to come up to temp before adding new cutlets.
I assume you are coating the cutlets with flour, then egg and then bread crumbs. If you have time, put the coated cutlets into the refrigerator for 30 minutes before cooking. It helps the coating to stay on.
Second, you need to regulate your oil temp. You want the temp to be consistent. Start at a medium heat. The way I tell if the oil is ready is that I put the handle of a wooden spoon into the oil and if there are bubbles around the handle it is ready. Or you can drop some bread crumbs in and if they sizzle and there are bubbles, you are good to go. Then put in your cutlets, but don't crowd the pan. Because you have added cold meat into the pan, the temp is going to go down, so turn up the temp ever so slightly.
Third, don't touch the cutlet for 1.5 minutes and then lift to take a peak, remove or keep in for another 30 to 45 seconds. Then flip, reduce the heat every so slightly, and cook the other side for 1.5 to 2 minutes.
Then remove to grain on paper towels -- keep in mind that the cutlet will continue to cook a bit more.
I only put enough oil in the pan so that it goes up half the side of the cutler -- 1/4 of an inch.
If you are doing a number of cutlets, you will want to use a spoon to remove some of the egg/bread crumbs that get in the oil periodically. You will also want to keep adding more oil to keep the level at 1/4 of an inch. Each time you add oil, give it time to come up to temp before adding new cutlets.
I assume you are coating the cutlets with flour, then egg and then bread crumbs. If you have time, put the coated cutlets into the refrigerator for 30 minutes before cooking. It helps the coating to stay on.
I suggest that you use a "boiled" method, which is to prepare the custard on the stove top.
2 cups whole milk
1/2 vanilla bean
3 egg yolks
1/4 cup + 2 tablespoons granulated sugar
1 Tablesppon of cornstarch (measure then sift)
1/4 teaspoon pure vanilla extract
Pinch of salt
Pour milk into a heavy saucepan.
Slice open the vanilla bean and scrape out the seeds, adding them into the milk in the sacuepan. Then add the vanilla bean pod to the sauce pan. Set aside.
In a medium mixing bowl, whisk the egg yolks until they are frothy. Then wisk in the sugar, cornstach and salt. Continue to wisk until the the ingredients are well combined and you have a light yellow color. Set aside.
Heat the milk on medium-low to medium heat, stirring occassionally, until the milk is hot and small bubbles are forming around the sides of the pan.
It is now time to temper the egg mixture. This is the difficult part for many. Take a ladle full of the hot milk and slowly added to the egg mixture while you stir the egg mixture to combine the two wet ingredients together. Stir constandly as you add the hot milk. You want to warm the egg mixture without cooking the eggs.
Once the egg mixture is tempured, pour it into the remaining milk in the saucepan.
Reduce heat to low to medium-low and cook the custard, stirring frequently, until thickened, about 15 to 20 minutes. You want to be able to turn the stiring spoon over and draw a line in the custard on the back of the spoon -- if you can't it needs to thicken more.
You need to watch the custard to make sure the eggs don't overcook -- reduce the heat as needed.
Stir occassionally - scraping the bottom of the pan - and then constantly towards the end.
Remove the saucepan from the stove, add the vanillas and then wisk for a few minutes to release some of the heat from the custard.
You can cool the custard in a bowl or add into you pie shells for cooling at this point. The longer the custard is in the pie shells, the softer the crust will become.
Allow to cool to room temp is serving shortly, or in the refridgerator.
As for the crusts, I rexomment that you ditch the premade crsuts and simply cut gram crakers to size of cups or small bowls and place them in the bottom. You can even do more than one layer.
Good luck.
2 cups whole milk
1/2 vanilla bean
3 egg yolks
1/4 cup + 2 tablespoons granulated sugar
1 Tablesppon of cornstarch (measure then sift)
1/4 teaspoon pure vanilla extract
Pinch of salt
Pour milk into a heavy saucepan.
Slice open the vanilla bean and scrape out the seeds, adding them into the milk in the sacuepan. Then add the vanilla bean pod to the sauce pan. Set aside.
In a medium mixing bowl, whisk the egg yolks until they are frothy. Then wisk in the sugar, cornstach and salt. Continue to wisk until the the ingredients are well combined and you have a light yellow color. Set aside.
Heat the milk on medium-low to medium heat, stirring occassionally, until the milk is hot and small bubbles are forming around the sides of the pan.
It is now time to temper the egg mixture. This is the difficult part for many. Take a ladle full of the hot milk and slowly added to the egg mixture while you stir the egg mixture to combine the two wet ingredients together. Stir constandly as you add the hot milk. You want to warm the egg mixture without cooking the eggs.
Once the egg mixture is tempured, pour it into the remaining milk in the saucepan.
Reduce heat to low to medium-low and cook the custard, stirring frequently, until thickened, about 15 to 20 minutes. You want to be able to turn the stiring spoon over and draw a line in the custard on the back of the spoon -- if you can't it needs to thicken more.
You need to watch the custard to make sure the eggs don't overcook -- reduce the heat as needed.
Stir occassionally - scraping the bottom of the pan - and then constantly towards the end.
Remove the saucepan from the stove, add the vanillas and then wisk for a few minutes to release some of the heat from the custard.
You can cool the custard in a bowl or add into you pie shells for cooling at this point. The longer the custard is in the pie shells, the softer the crust will become.
Allow to cool to room temp is serving shortly, or in the refridgerator.
As for the crusts, I rexomment that you ditch the premade crsuts and simply cut gram crakers to size of cups or small bowls and place them in the bottom. You can even do more than one layer.
Good luck.
Check out this thread - http://www.dcurbanmom.com/jforum/posts/list/250935.page#2641634 for some simple recipes.
For a new cook, I highly recommend Think Like a Chef by Tom Colicchio http://www.amazon.com/Think-Like-Chef-Tom-Colicchio/dp/0307406954.
For a new cook, I highly recommend Think Like a Chef by Tom Colicchio http://www.amazon.com/Think-Like-Chef-Tom-Colicchio/dp/0307406954.
The two other possible common culprits are: 1. you used eggs larger than "large". A large egg yields about 3 1/2 tbsp of liquid while an extra large egg will have about 4 tbsp of liquid. Substituting 4 extra large eggs for large eggs would be like using 4 1/2 large eggs. 2. your dough was too warm. If you don't want your cookies to run, chill the dough in the fridge before scooping the cookies onto the sheet.
Did you use natural cocoa powder or Dutch-processed cocoa powder?
You should have used natural since the recipe called for baking soda instead of baking powder.
Dutch-processed cocoa has had its acidity tempered (unlike natural cocoa) and, therefore, it does not react to baking soda the same way natural cocoa does.
Natural goes with baking soda and Dutch goes with baking powder.
You should have used natural since the recipe called for baking soda instead of baking powder.
Dutch-processed cocoa has had its acidity tempered (unlike natural cocoa) and, therefore, it does not react to baking soda the same way natural cocoa does.
Natural goes with baking soda and Dutch goes with baking powder.
Mushroom / Tomato Bruschetta
Serves 4
1 lb white or cremini mushrooms, or a combination
1 tbls olive oil
1/2 medium onion
2 garlic cloves minced plus an additional clove
Kosher salt
1 lb of fresh tomatoes (peeled and seeded) or canned whole tomatoes (seeds removed) chopped
1/2 cup water
2 tbls chopped fresh flat-leaf parsley
Oil for brushing bread:
1 tbls of extra-virgin olive oil
1 clove of garlic crushed
Grated Parmesan (optional)
Crusty bread
1. Remove stems from the mushrooms or trim the ends, rinse quickly and dry. Cut into thick slices.
2. Over medium heat (4/5 out of 10) heat 1 tablespoon of olive oi in a large skillet (adjust the temp based on your skillet, better to go low than to burn the onions). Slice the onion and add to the oil. Cook, stirring frequently, until the onions start to turn golden brown 6-10 minutes.
3. Add the mushrooms, 2 cloves of finely minced garlic and 1/2 teaspoon of kosher salt (more or less to taste) to the onions.
4. Cook, stirring frequently, until the mushrooms begin to sweat.
5, Add the tomatoes and water, give it a good ,stir to combine ingredients. Increase heat to bring to a simmer, cover and reduce the heat to keep a simmer while covered, and simmer for 30 minutes, stirring occasionally.
6. Add the chopped parsley, and then add black pepper and salt to taste. Remove from heat.
7. Crush a clove of garlic and add it to tablespoon of extra-virgin olive oil.
8. Lightly toast slices of bread and then brush lightly with the extra-virgin olive oil that had the garlic.
9. Spoon the mushroom gravy over the pieces of bread.
10. Sprinkle with freshly grated Parmesan.
Serves 4
1 lb white or cremini mushrooms, or a combination
1 tbls olive oil
1/2 medium onion
2 garlic cloves minced plus an additional clove
Kosher salt
1 lb of fresh tomatoes (peeled and seeded) or canned whole tomatoes (seeds removed) chopped
1/2 cup water
2 tbls chopped fresh flat-leaf parsley
Oil for brushing bread:
1 tbls of extra-virgin olive oil
1 clove of garlic crushed
Grated Parmesan (optional)
Crusty bread
1. Remove stems from the mushrooms or trim the ends, rinse quickly and dry. Cut into thick slices.
2. Over medium heat (4/5 out of 10) heat 1 tablespoon of olive oi in a large skillet (adjust the temp based on your skillet, better to go low than to burn the onions). Slice the onion and add to the oil. Cook, stirring frequently, until the onions start to turn golden brown 6-10 minutes.
3. Add the mushrooms, 2 cloves of finely minced garlic and 1/2 teaspoon of kosher salt (more or less to taste) to the onions.
4. Cook, stirring frequently, until the mushrooms begin to sweat.
5, Add the tomatoes and water, give it a good ,stir to combine ingredients. Increase heat to bring to a simmer, cover and reduce the heat to keep a simmer while covered, and simmer for 30 minutes, stirring occasionally.
6. Add the chopped parsley, and then add black pepper and salt to taste. Remove from heat.
7. Crush a clove of garlic and add it to tablespoon of extra-virgin olive oil.
8. Lightly toast slices of bread and then brush lightly with the extra-virgin olive oil that had the garlic.
9. Spoon the mushroom gravy over the pieces of bread.
10. Sprinkle with freshly grated Parmesan.
Pork Loin with Onions and Peaches
1 1/3 pound(s) uncooked lean pork loin
2 large uncooked onion(s)
2 tsp vegetable oil
2 large peach(es)
3 item(s) rosemary sprig
Kosher salt and fresh black pepper.
Instructions
Prep:
1. Pre heat oven to 425 degrees
2. The top and bottom sides of the pork loin with three finger pinches of salt and set aside.
3. Peel the skins off the peaches. Cut an x into each peach and then lower the peach into boiling water for one minute. Remove from the peach from the boiling water and plunge into cold water to cool it down. Skin will remove easily.
4. Slice the peaches into 8-12 slices. Cut the onions in half and then, placing the flat side down on the cutting board, cut into slices no larger than ¼ inch or 5 mm thick. Chop up the rosemary into very small pieces.
Cook:
5. In a Dutch oven or a frying pan, add the oil and heat on medium heat (5 of 10 on a 10 point scale) until the oil moves across the pan easily when it is tilted.
6. Add the onions and cook until they are soft, stirring occasionally. This takes approx 3-5 minutes.
7. Add the rosemary, stir it into the onions, and cook for 30 seconds longer.
8. Use a slotted spoon or tongs to remove the seasoned onions from the pan. If you are going to use a baking pan for the next step, add the onions to that pan. If you are going to use the Dutch oven, place into a bowl.
9. Increase the heat to medium high (7 of 10), wait 30 seconds, then add the pork loin and brown it on all sides.
10. If using a baking pan, place the browned pork loin into the pan with the onions and add the peaches around the lion. If using the Dutch oven, remove from heat and add the onions and peaches, arranging them around the loin. Season the pork with an additional two-finger pinch of salt and a few grinds of fresh black pepper.
11. Place the uncovered pan into the oven and cook for ten minutes. Then check the temperature. When it is 145° at the center, it is time to come out.
12. Cover the pan and let it sit for ten minutes to allow the juices to redistribute in the pork.
13. Slice and serve with the onions and peaches – on top, under or next to the slices.
Dutch Oven
http://en.wikipedia.org/wiki/Dutch_oven
http://www.amazon.com/Dutch-Ovens-Cookware-Baking-Kitchen/b?ie=UTF8&node=289818
1 1/3 pound(s) uncooked lean pork loin
2 large uncooked onion(s)
2 tsp vegetable oil
2 large peach(es)
3 item(s) rosemary sprig
Kosher salt and fresh black pepper.
Instructions
Prep:
1. Pre heat oven to 425 degrees
2. The top and bottom sides of the pork loin with three finger pinches of salt and set aside.
3. Peel the skins off the peaches. Cut an x into each peach and then lower the peach into boiling water for one minute. Remove from the peach from the boiling water and plunge into cold water to cool it down. Skin will remove easily.
4. Slice the peaches into 8-12 slices. Cut the onions in half and then, placing the flat side down on the cutting board, cut into slices no larger than ¼ inch or 5 mm thick. Chop up the rosemary into very small pieces.
Cook:
5. In a Dutch oven or a frying pan, add the oil and heat on medium heat (5 of 10 on a 10 point scale) until the oil moves across the pan easily when it is tilted.
6. Add the onions and cook until they are soft, stirring occasionally. This takes approx 3-5 minutes.
7. Add the rosemary, stir it into the onions, and cook for 30 seconds longer.
8. Use a slotted spoon or tongs to remove the seasoned onions from the pan. If you are going to use a baking pan for the next step, add the onions to that pan. If you are going to use the Dutch oven, place into a bowl.
9. Increase the heat to medium high (7 of 10), wait 30 seconds, then add the pork loin and brown it on all sides.
10. If using a baking pan, place the browned pork loin into the pan with the onions and add the peaches around the lion. If using the Dutch oven, remove from heat and add the onions and peaches, arranging them around the loin. Season the pork with an additional two-finger pinch of salt and a few grinds of fresh black pepper.
11. Place the uncovered pan into the oven and cook for ten minutes. Then check the temperature. When it is 145° at the center, it is time to come out.
12. Cover the pan and let it sit for ten minutes to allow the juices to redistribute in the pork.
13. Slice and serve with the onions and peaches – on top, under or next to the slices.
Dutch Oven
http://en.wikipedia.org/wiki/Dutch_oven
http://www.amazon.com/Dutch-Ovens-Cookware-Baking-Kitchen/b?ie=UTF8&node=289818
Perfectly Poached Chicken breast
1. Place 2-4 skinless, boneless chicken breast in a pot.
2. Pour enough water and chicken broth in the pot to cover the chicken breast. You want more broth than water. I try for 75% broth. You can also add white wine. Add salt and pepper to taste.
3. Bring the water in the pot up to the boil over medium-high heat.
4. Reduce heat and simmer for five minutes.
5. Turn the heat off.
6. Let the chicken breast sit in the hot water for twenty minutes.
Use the poached breasts to be added to salads, to make chicken salads, sandwiches etc.
1. Place 2-4 skinless, boneless chicken breast in a pot.
2. Pour enough water and chicken broth in the pot to cover the chicken breast. You want more broth than water. I try for 75% broth. You can also add white wine. Add salt and pepper to taste.
3. Bring the water in the pot up to the boil over medium-high heat.
4. Reduce heat and simmer for five minutes.
5. Turn the heat off.
6. Let the chicken breast sit in the hot water for twenty minutes.
Use the poached breasts to be added to salads, to make chicken salads, sandwiches etc.
Lemon Chicken
Serves 4
Ingredients
¾ cup of all prupose flour
1/4 cup of olive or canola oil
4 boneless chicken breasts
1 quart of fresh white mushrooms
1 large lemon cut
1 teaspoon of dried oregano (double that for fresh - chopped)
1 teaspoon kosher salt (1/2 teaspoon of table salt) 1/2 a teaspoon of black pepper
Directions
1. Cut the chicken breasts into bite size pieces (about an inch long and half as wide)
2. Cut the mushrooms into quarters or slice them.
3. In a plastic ziploc tyos bag, add the flour, salt and pepper. Close the bag and shake to combine.
4. Heat the oil in a frying pan that has a cover. (if you stove top temp goes from 1-9 you want to be at 5). The oil is ready when is slides smoothly (it slides faster than it did when it and the pan were cold) across the bottom of the pan.
5. While the oil is heating, place a few pieces of chicken in the bag with the flour and shake to coat the chicken with the seasoned flour.
6. Add the chicken to the hot pan and cook until the pieces are light brown. You will want to move the turn over the pieces of chicken as you go to get the pieces evenly browned.
7. Add the oregano and mushrooms to the pan. Cover, reduce to a simmer (2-3 on the 1-9 heat scale) and simmer for 5 minutes. This will allow the mushrooms to release their water into the pan.
8. Stir everything in the pan. Use a spoon or spatula to loosen any browned flour bits from the bottom of the pan -- they are full of flavor.
9. Quarter the lemon and squirt its half the juice onto the chicken and half directly into the pan. Give everything a good stir and then add the rinds to the pan.
10. Cover and simmer for another 5 minutes.
11. Remove the rinds and give everything a good stir. The flour from the chicken should have helped to make the juice and water from the mushrooms into a sauce. Because the amount of liquid in the mushrooms (the fresher the more water) and the size of the lemon, the sauce may be thick or thin. If it seems thick and pasty, add some additional lemon juice and/or chicken broth. If it is too thin, remove the chicken and continue to simmer the sauce until it thickens. If you have no sauce, well you were cooking at too high a heat or you checked the pan too often and let the water escape. You can remove the chicken and add some chicken broth and lemon juice to the pan to try and resurrect a sauce from the flour bits still on the bottom of the pan.
Serve with/over rice (brown or white).
Total cooking time is about 20 minutes.
Serves 4
Ingredients
¾ cup of all prupose flour
1/4 cup of olive or canola oil
4 boneless chicken breasts
1 quart of fresh white mushrooms
1 large lemon cut
1 teaspoon of dried oregano (double that for fresh - chopped)
1 teaspoon kosher salt (1/2 teaspoon of table salt) 1/2 a teaspoon of black pepper
Directions
1. Cut the chicken breasts into bite size pieces (about an inch long and half as wide)
2. Cut the mushrooms into quarters or slice them.
3. In a plastic ziploc tyos bag, add the flour, salt and pepper. Close the bag and shake to combine.
4. Heat the oil in a frying pan that has a cover. (if you stove top temp goes from 1-9 you want to be at 5). The oil is ready when is slides smoothly (it slides faster than it did when it and the pan were cold) across the bottom of the pan.
5. While the oil is heating, place a few pieces of chicken in the bag with the flour and shake to coat the chicken with the seasoned flour.
6. Add the chicken to the hot pan and cook until the pieces are light brown. You will want to move the turn over the pieces of chicken as you go to get the pieces evenly browned.
7. Add the oregano and mushrooms to the pan. Cover, reduce to a simmer (2-3 on the 1-9 heat scale) and simmer for 5 minutes. This will allow the mushrooms to release their water into the pan.
8. Stir everything in the pan. Use a spoon or spatula to loosen any browned flour bits from the bottom of the pan -- they are full of flavor.
9. Quarter the lemon and squirt its half the juice onto the chicken and half directly into the pan. Give everything a good stir and then add the rinds to the pan.
10. Cover and simmer for another 5 minutes.
11. Remove the rinds and give everything a good stir. The flour from the chicken should have helped to make the juice and water from the mushrooms into a sauce. Because the amount of liquid in the mushrooms (the fresher the more water) and the size of the lemon, the sauce may be thick or thin. If it seems thick and pasty, add some additional lemon juice and/or chicken broth. If it is too thin, remove the chicken and continue to simmer the sauce until it thickens. If you have no sauce, well you were cooking at too high a heat or you checked the pan too often and let the water escape. You can remove the chicken and add some chicken broth and lemon juice to the pan to try and resurrect a sauce from the flour bits still on the bottom of the pan.
Serve with/over rice (brown or white).
Total cooking time is about 20 minutes.
Pasta with Egg and Parmesan (aka I'll Get My Kid to Eat Some Protein if it is the Last Thing I do Spaghetti)
This serves 2
Ingredients[b]
Two eggs
4 oz. uncooked spaghetti
2 tsp butter
Fresh grated Parmesan to taste
1 cups shredded spinach, kale or swiss chard (optional)
Directions[u]
1. Boil spaghetti in water with salt. (You'll want to add a big pinch* of kosher salt for each 4 oz (1/2 that for table salt). Get the water to a full boil before adding pasta. Take the spaghetti and dip one end in the water. As it softens, coil it until submerged, then start your timing. Cook, uncovered, at a full "rolling" boil, until the pasta is al dente, which means "firm to the bite" -- not so soft that a someone without teeth could eat it. Stir the pasta occasionally to prevent sticking. Cook for 8-15 minutes testing for to see if it is at the consistency you like at 8 minutes. Drain in a colander giving it a few good shakes to get rid of the water. Do not rinse the pasta with water).
2. Once you get the spaghetti going, it is time to fry those eggs sunny-side up. If you break the yolk, you need to start over -- sorry. The yolk has to be runny/soft so don't over cook it.
3 While the spaghetti is still warm place it in a bowl, add the butter and Parmesan to taste and toss (I like to add one or two grinds of fresh pepper as well).
Then option A:
4. Plate the spaghetti and place the egg on top.
5. Let the diner break the yolk and cut-up the egg and toss into the pasta. The butter, cheese ans yolk will make a smooth and flavorful sauce.
Then option B:
4. Add the fried eggs to the spaghetti in the bowl, break the yolk and cut up the egg and toss into the pasta. Plate and serve.
Add some iron to that?
1. Shred (cut into thin short ribbon) the spinach or other greens.
2. Peal a clove of garlic and using the side of a knife press down to crush the garlic. Take the garlic and rub it in the bottom of the pan you are going to use. Discard the garlic. This will give it just a taste of garlic
3. Warm a little bit of olive oil in a frying pan for 2-3 minutes. Just enough oil to barely cover the bottom of the pan, you just don't want the spinach to stick. If your stove temp goes from 1 to 9, you want it on 3 or 4.
3. Add the spinach to the oil. You do not want to crowd the pan, if you do, the water from the spinach will cause it to steam not sautee. When in doubt, do this in small batches.
4. Use tong to toss the spinach as it cooks. Add a 1/2 to 1 small pinch of kosher salt to the spinach. In my opinion, when it gets bright green it is done. Some people like to cook it longer. Keep in mind that it will cook for a bit longer while it cools out side of the pan.
5. Add to pasta.
* A big pinch is one that you do using four fingers, a small pinch uses three fingers.
This serves 2
Ingredients[b]
Two eggs
4 oz. uncooked spaghetti
2 tsp butter
Fresh grated Parmesan to taste
1 cups shredded spinach, kale or swiss chard (optional)
Directions[u]
1. Boil spaghetti in water with salt. (You'll want to add a big pinch* of kosher salt for each 4 oz (1/2 that for table salt). Get the water to a full boil before adding pasta. Take the spaghetti and dip one end in the water. As it softens, coil it until submerged, then start your timing. Cook, uncovered, at a full "rolling" boil, until the pasta is al dente, which means "firm to the bite" -- not so soft that a someone without teeth could eat it. Stir the pasta occasionally to prevent sticking. Cook for 8-15 minutes testing for to see if it is at the consistency you like at 8 minutes. Drain in a colander giving it a few good shakes to get rid of the water. Do not rinse the pasta with water).
2. Once you get the spaghetti going, it is time to fry those eggs sunny-side up. If you break the yolk, you need to start over -- sorry. The yolk has to be runny/soft so don't over cook it.
3 While the spaghetti is still warm place it in a bowl, add the butter and Parmesan to taste and toss (I like to add one or two grinds of fresh pepper as well).
Then option A:
4. Plate the spaghetti and place the egg on top.
5. Let the diner break the yolk and cut-up the egg and toss into the pasta. The butter, cheese ans yolk will make a smooth and flavorful sauce.
Then option B:
4. Add the fried eggs to the spaghetti in the bowl, break the yolk and cut up the egg and toss into the pasta. Plate and serve.
Add some iron to that?
1. Shred (cut into thin short ribbon) the spinach or other greens.
2. Peal a clove of garlic and using the side of a knife press down to crush the garlic. Take the garlic and rub it in the bottom of the pan you are going to use. Discard the garlic. This will give it just a taste of garlic
3. Warm a little bit of olive oil in a frying pan for 2-3 minutes. Just enough oil to barely cover the bottom of the pan, you just don't want the spinach to stick. If your stove temp goes from 1 to 9, you want it on 3 or 4.
3. Add the spinach to the oil. You do not want to crowd the pan, if you do, the water from the spinach will cause it to steam not sautee. When in doubt, do this in small batches.
4. Use tong to toss the spinach as it cooks. Add a 1/2 to 1 small pinch of kosher salt to the spinach. In my opinion, when it gets bright green it is done. Some people like to cook it longer. Keep in mind that it will cook for a bit longer while it cools out side of the pan.
5. Add to pasta.
* A big pinch is one that you do using four fingers, a small pinch uses three fingers.
I can understand where you are coming from, OP. I learned to cook as an adult. But there are some cooking terms that are basic enough that you need to learn them if you want to cook something that doesn't come straight from a box. I encountered my favorite confusing term when I learned to make bread. For many bread recipes you need to knead the dough until it is "satiny and elastic;" what the hey.
I've always thought that new cooks are asking for tired and true recipes that have more steps than combining different pre-made ingredients together. It's not that I don't have a few recipes like that, its just when someone says they want to learn to cook I don't think to pull them out of the box.
I would go to that box if someone asked for a recipe with only 4 or 5 steps.
I've always thought that new cooks are asking for tired and true recipes that have more steps than combining different pre-made ingredients together. It's not that I don't have a few recipes like that, its just when someone says they want to learn to cook I don't think to pull them out of the box.
I would go to that box if someone asked for a recipe with only 4 or 5 steps.