Category Archives: Pasta, Rice and Potatoes & Sides This is not a recipe where exact amounts are critical Preheat oven to 325° F 1 Lb Orange Winter Squash peeled* and cut into 1″ cubes 1 Bunch Kale stems removed and torn into pieces 1/2 Lb Shiitake Mushrooms stems removed and cut into 1/4″ strips 3 TBL Olive Oil 1 TBL Kosher Salt 1-2 […] Adapted from Anne Burrell Serves 4 as pasta course 3 as a main course 1 pound spaghetti 3/4 lb. guancialle, pancetta, or good quality thick sliced bacon* diced 4 large eggs 1/2 cup each, freshly grated pecorino romano, and parmesan cheeses 1/2 onion diced fine (if using pancetta or guancialle you will need 2TBL olive […]  This is the best guacamole ever, and it is so simple! 2 Ripe Avocados- the best are the dark, thick skinned type; I prefer HAAS 1/2 Tomato seeds removed 1 Clove Garlic put in a press, or minced very fine 1/2 Sweet Onion diced very small Juice of 1/2 Lime 3 TBL chopped cilantro Salt […]  Risotto Alla Milanese is a dish made with short-grained arborio rice, and scented and flavored with saffron. Traditionally is is stirred constantly during the long cooking process, but this isn’t really necessary to get the creamy results the dish is known for. This is a classic dish, and though you can make risotto without saffron, […] The elastic consistency of Aligot is in part from the cheese, and also from the starch of the potatoes. The very thing you want to avoid when making smooth mashed potatoes—over whipping— is what makes these potatoes so stretchy. Over-whipping regular mashed potatoes will yield a gummy rather than silky texture, but with Aligot you […] |
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