A whiskey sour, like any Sour, is one of the sweeter cocktails I drink. More like a sweet-and-sour cocktail with a preference for the sugar. The first thing I will say about making this drink is that it really teaches you what should go into the do-it-yourself version of drinks most people make using mixers. Mixers are often strangely flat, sweet without a satisfying sour punch to balance everything out.
I’ve been making carbonara for a while now. Ever since I saw the worst chef in the world making it on YouTube (he said it was like scrambled egg pasta) I’ve always wanted to make it the right way. Carbonara has roots in traditional Italian cuisine with the modern twist that the dish became popular and publicized as a Roman dish after WWII. American troops brought the bacon and the eggs that make up the core of this dish. I’ve made a few modifications, however, that are well worth it. Continue reading “Carbonara with Guanciale”
Once you’ve made your own mayonnaise, if you are like me, you will never want to buy your mayo in a store ever again. There’s just something about having homemade mayonnaise that makes you want to eat Moules or Steak Frites as soon as possible. This recipe does not assume you have any kitchen equipment. David has convinced me that, for some things, doing it by hand is easy enough that there isn’t any reason not to get a little exercise!
Having cocktails is not something you should do alone. And just like drinking together is better including a snack to tide yourself over until dinner is a really good idea. David and I have gotten into making a few simple dips that go with pita chips. What’s not to love about pita chips? But I digress. This white bean dip is a quick and simple way to start an evening, takes almost no time to make and makes enough for 4-6 people.
If anyone ever told you that French food relies primarily on butter this dish proves them right. Sole Meunière is a delicate fish cooked briefly in butter, lemon and toped with fresh parsley. You cook the fish so briefly, in fact, that you actually spend almost no time cooking at all. Sole is small enough that one entire filet will followed by another as soon as the first is quick devoured. The good thing is there really isn’t any reheating this dish, so you have an excuse to indulge. Continue reading “Sole Meunière”
Going bold with a side dish is what you want to do when your main dish is subtle. When David made the Summer Squash pasta for me it was full of flavor, the kind of creamy richness that goes really well with the “dark green” flavor of haricots verts (French green beans). Haricots verts are just a little thinner than normal green beans and have a refined quality to them. Plus they are easy to find at Trader Joes…so if you can get them use them!
I was running later than usual and told David I wanted to eat a simple pasta for dinner. I was thinking we might do a simple fresh tomato pasta of the kind that is best eaten during late summer when the tomatoes are perfect for barely cooking. Little did I know that he was going in an entirely different direction! Being extremely talented and knowledgable about seasonal cooking he came up with this pasta. Summer squash is really mild but has a great flavor if you just cook it with a few other ingredients to make it stand out. Caramelized onions are the base you build the rest of pasta on top of.