Events: Brooklyn Uncorked at BAMcafé
Salvatore ricotta
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Greening the Bar
And does anyone have ideas for eco-friendly stirrers, olive toothpicks, or straws?
Snapshots from Italy: Tagliatelle with Artichokes, Leeks, and Lemon
Hey Gina, I've been really enjoying your posts. Thank you and I hope you're having fun -- you deserve it!
Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
John Thorne, "Serious Pig"
Classic Cookbooks: An Impressive Pork Loin Dinner from Marcella Hazan
Braise with pork shoulder, takes about four hours. Yummy.
David Kamp: The Serious Eats Interview, Part 2
I agree, $28 sounds like too much for a pork shoulder. But so much of that feeling is because the $8 shoulder has so much hidden cost. I have no empirical evidence but my gut feeling is that in an unsubsidized, non-feedlot food system the market price would be closer to $28.
thanks for the interview
McDonald's Angus Third Pounder
Please stop helping to legitimize the industrial food chain with articles about McDonalds and Coca-Cola. Thanks.
Isabella's Oven: One Great Pizza on a Saturday Night
Four people said "Phenomenal" in unison? Really?
Responses to Comments by louisralph
Dinner Tonight: Ramps with Linguine
I made this this week and loved it. I toast my breadcrumbs in at least a tablespoon of olive oil and find that they add lots of flavor as well as texture. I did wish I had added some pasta cooking water for the final tossing--I set a bit aside but forgot to throw it in. Anyway, YUM, thanks for the recipe, and the clue about what to do with the famous ramps.
Dinner Tonight: Ramps with Linguine
Not impressed with this recipe. The breadcrumbs didn't add anything except texture, which is questionable. I will give Gourmet Guy's recipe a shot.
Whose Hair Sheen Reigns Supreme?
I would pay to see SLop drop her hair extensions in the crock pot and make it part of the tablescape.
Barbara Walters makes my blood run cold. Portrait of Dorian Grey at the Plastic Surgeon sponsored by Pledge.
The View is zzzzz anymore, even Whoopi cannot save that post menopausal group and their meow fest. I get hot flashes watching it.
Whose Hair Sheen Reigns Supreme?
"You take two boxes of Jell-O No Bake Cheesecake and add butterscotch carmel sauce to the cheesecake mix."
Sandra Lee you're my hero!
Whose Hair Sheen Reigns Supreme?
@tiramisoo: under what capacity did you work with her?
Whose Hair Sheen Reigns Supreme?
The only thing that bugs me is that if Sandra Lee's hairstylist wins, they can and will advertise that the Sandra Lee S-HC show has won ___ Emmy's and no one ever knows what they were for, except the chosen few who actually won them. It gives the show and the host more credence, which they may not personally deserve.
Whose Hair Sheen Reigns Supreme?
I want to see that cage match. I bet Whoopi would kick ass.
Snapshots from Italy: Tagliatelle with Artichokes, Leeks, and Lemon
Hi Ben! The artichokes here are gi-normous, I must say! Much bigger than the ones I am used to back in the States, which are probably more like to the ones you used. The first couple of times I have made this dish, I did it a la minute, and by cooking the artichokes a bit first, then adding the leeks, they softened up pretty fast with the lid on. But cooking them ahead of time can work too.
I had some friends over for dinner a few nights ago and wanted to cut down on my in-the-kitchen exile; an hour or so ahead of time, I sauteed the artichokes in a bit of olive oil, then added a bit of water and the lid to cook them through, and set them aside. I picked up the rest of the recipe by cooking the leeks, and added the chokes back to the pan when I added the lemon. It worked fine that way, so if anyone wants to break the recipe up in the same manner, go for it...
Snapshots from Italy: Tagliatelle with Artichokes, Leeks, and Lemon
Gina - just went through all the steps and I'm not posting with everything in my belly. I must say it was great - not the type of meal I typically cook in my kitchen. And even though there was no meat, the artichokes here are clearly the star of the show and their flavor shone through with a perfect balance of the other flavors. I must say, due to it being a somewhat obscure item, I did not implement the leek, but rather just did with the lemon/artichoke combo with the addition of some hot peppers and spices.
For the most part everything came out as it should have. My only self-criticism was that I perhaps should have let the chokes steam a bit more since they still had some tougher/chewier regions when I sat down with it.
Oh, and I don't know how relevant it was, but I cooked this dish in Spain - and the artichokes I got were the smaller ones, not the larger ones more common in the US.
Snapshots from Italy: Tagliatelle with Artichokes, Leeks, and Lemon
I am very surprised fresh artichokes are already in the market in Rome. Here on the island of Kea (Cyclades, Greece), although we are further south and have more sun, our artichokes have only leaves. Not even the beginning of a bud... Maybe these Roman artichokes are a very different kind. Your recipe is GREAT, that's how I make my artichoke pasta. Only instead of pecorino, I sprinkle with crumbled feta at the end.
Aglaiak
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