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Everyday Meals. - Page 3

post #31 of 37
1/7/09 at 11:04pm
I made spaghetti alla carbonara tonight. It was great. I never was really exposed to it in my family because nobody in Abruzzo seemed to make it. We were more coniglio e cinaghiale cacciatore people.
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post #32 of 37
1/8/09 at 10:42am
Every few weeks I make a bolognese sause, which requires some upfront time because you really can't make one in under 4 hours. Well you could, but it would be slop, and at that point you might as well buy the crap on the shelf.

I then take it and freeze it in 1 ladle quantities, it freezes very well, and then it is ready to go for a variety of quick dishes. Any sort of pasta or topping on chicken etc. Quantity of sause per serving is of course adjusted for your own preference i.e. drenched vs condiment.

I keep these around :

http://www.amazon.com/Emilia-Potato-...1420912&sr=8-1

I find them to be quite good and very fast, but you could of course make your own. Add salad and some bread and you can have dinner ready in about 5 minutes because the gnocchis are pre cooked.

Also, keep panko bread crumbs around because you can use these for chicken and pork after dredging and spices (I also add grated parmigiano) and pan fry the cutlets. Very fast, add a vegetable and potato.

I find twice baked potatoes freeze well after the first baking, so I make up a bunch and freeze them. Then you just pull them out and bake them for 20 minutes.
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post #33 of 37
12/25/10 at 4:33pm
Bump for a great threak. More additions please
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post #34 of 37
12/25/10 at 10:00pm
Quote:
Originally Posted by why View Post
I made spaghetti alla carbonara tonight. It was great. I never was really exposed to it in my family because nobody in Abruzzo seemed to make it. We were more coniglio e cinaghiale cacciatore people.
Carbonara is our comfort food/everyday dish. That and roast chicken with potatoes cooked in the pan next to, not under, the bird.
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post #35 of 37
12/27/10 at 3:24am
Quote:
Originally Posted by iammatt View Post
Carbonara is our comfort food/everyday dish. That and roast chicken with potatoes cooked in the pan next to, not under, the bird.

ok, i'll bite. WHY

or more specifically, is it an internal temperature thing? or is it a greasy potatoes thing?
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post #36 of 37
12/27/10 at 5:36am
aglio e olio

soooooo goood. i love it when the olive oil hits the pan and slightly shimmers just before releasing magnificent floral fruity aromas.

so simple to make. just need good olive oil, good dried pasta, basil, parmaggiano reggiano, fresh pepper

i had some today with some sottocenere al tartufo. oh gosh. so good.

sometimes i make a bunch, have some left over, and make some kind of meat braised dish (cacciatore, beouf bourguignon, kellers' braised chicken thigh recipe), and have that with the pasta.

god. i want some more tomorrow.
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post #37 of 37
12/27/10 at 5:38am
Quote:
Originally Posted by mharwitt View Post
ok, i'll bite. WHY

or more specifically, is it an internal temperature thing? or is it a greasy potatoes thing?

i would guess uneven heat spread on the surface. the potatoes also don't get crispy enough?
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