I always thought pesto was complex, so I never tried to make it. It turns out, it’s extremely easy to make. Combined with homemade pasta, it is wonderful, delicious, hearty and also refreshing. This recipe will make enough pesto to go on pasta for four people. You will need a food processor for this recipe. [...]
I haven’t posted in a long while, because I’ve been working on complex (for me) new food project researching and then proofing a sourdough culture. It is finally proofed and now sitting dormant in the refrigerator. (My brilliant husband created a proofing box that uses a fishtank heater.) The culture is an Italian culture recommended [...]
By adding crushed red pepper to a basic tomato sauce recipe, you have a slightly spicy, more robust sauce called an “arrabbiata” sauce. This recipe will make enough sauce for a large pasta dinner for approximately four people with some left over. About 5 tbsps. extra-virgin olive oil, divided 1 8-ounce package of pancetta 1 to [...]
I’ve tried many different tomato sauces (a.k.a. “gravy” in Philly) and have finally landed on one I like. Some sauces start with onion, garlic, carrot and celery. I’ve learned I like the onion, garlic and carrot but not the celery. Some just use basil. Some use oregano and basil. I’ve found I do like basil [...]
One of my all-time favorite pastas is carbonara, and it is even more delicious when made with homemade pasta. Prosciutto, onion, garlic, salt, pepper, egg and parmesan / reggiano. How can you go wrong? Well, maybe with the calorie count, but not with the taste. One box fettucine, or equivalent in homemade fettucine One large [...]
Up to now, I’ve always bought packaged couscous with the flavorings in a packet. I just didn’t realize that homemade couscous is so easy to make. It is truly one of the easiest dishes to make from scratch, and it is very delicious. What had always confused me was how to spice it up so [...]
