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Eat for Eight Bucks: French Onion Pastina
Wow -- This sounds delicious. I think I'll try it for dinner tonight. I've been experimenting with lots of french recipes lately, and this looks like a good one. Thanks!
Eat for Eight Bucks: French Onion Pastina
I make parmesan crisp "bowls". Yummy and impressive looking. Simply increase the diameter of cheese spread in the pan. It should be less dense as well- when finished they almost look like lace. Invert melted cheese over a small bowl and voila! (I use rounded metal bowls and put them in the 'fridge to expedite the process.) It makes a lovely (individual) salad bowl -- will use next time I do (French onion) soup and salad.
Eat for Eight Bucks: French Onion Pastina
Hey everyone,
I didn't make the Parmesan crisps.
Eat for Eight Bucks: French Onion Pastina
Good tip on using the mandoline, howlandwolfe.
I substituted shortened strands of whole-grain spaghetti in place of acini di pepe (or other small pasta like orzo), added a bit of water to deglaze and started pouring in beef broth without measuring. I used one onion, whereas the recipe calls for two large for two servings. And I probably threw in too much pasta. Anyway, this is a savory way to use spaghetti away from the tomato-based sauces. The beef stock gives it some heft and Parmesan, well, that just makes many foods better. Slurp the spaghetti, coated in the beef stock, which has a little flour and dried thyme mixed in. If you can find a good-quality beef stock, all the better. It might not be the most visually-stunning, or exciting-sounding dish, but it tastes good and it's a recipe that could feed a group.
Eat for Eight Bucks: French Onion Pastina
this is going to be dinner tomorrow night - thank you!!
Eat for Eight Bucks: French Onion Pastina
I made this last night, it was delicious. I had about half a cup of extra beef stock, so I used that instead of water for the first two deglazings, then used a quarter cup of sherry for the final deglazing.
The key step was using a mandoline to slice the onions, I think it sped up the cooking time.
Eat for Eight Bucks: French Onion Pastina
I made this last night! Fantastic! Caramelizing the onions does take a long time, but it's fun (really!), just be patient as is says in the recipe. I originally bought actual "pastina" at the store, but decided it was too small to use, so I went with Orzo. I'll try Israeli Couscous next time (and there will be a next time). Paired this with a salad for a complete meal. From shopping bag to table took me about an hour.
Eat for Eight Bucks: French Onion Pastina
@artychoke Would you mind telling me which part of it took forever, so I can adjust the recipe where cooking times might be inaccurate? I'm glad you enjoyed it.
Eat for Eight Bucks: French Onion Pastina
I was drooling as I read this. This sounds dead easy and my DH loves a flavorful, filling soup during the cold days. This should fill the bill! I don't mind spending extra time if the result is as good as this sounds.
Eat for Eight Bucks: French Onion Pastina
This took forever to make but it was delicious.
Eat for Eight Bucks: French Onion Pastina
@beano - Not much, size-wise. But Israeli couscous is toasted by the manufacturer, and has a nuttier taste.
Eat for Eight Bucks: French Onion Pastina
I'm wondering what, exactly, is the difference between acini di pepe and israeli couscous...
Eat for Eight Bucks: French Onion Pastina
Michelle Humes is my hero.
Eat for Eight Bucks: French Onion Pastina
That's so cool. I'm going to start making Parmesan crisps all the time now. Just because I can.
Eat for Eight Bucks: French Onion Pastina
Recipe looks good. =) I should say, though, that the fillingness of french onion soup is all in how you make it. I make a really rich stock to go with it, and I found I have to put it in smaller bowls because it's so rich that people can't eat a large one. Delicious, but very very filling.
Eat for Eight Bucks: French Onion Pastina
@karynmc: i love israeli couscous! i use dried wild mushrooms & mushroom stock to make a really good vegan faux risotto. fauxsotto? risfauxto?
Eat for Eight Bucks: French Onion Pastina
Yeah, this one's definitely a keeper. I make french onion soup quite a bit for my family (I use tarragon instead of thyme...try it, you'll love it...) but the addition of the pasta is a great idea to make it more filling. And my DH adores those parm crisps. Great idea!
Eat for Eight Bucks: French Onion Pastina
I am going to have to try a vegan version of this with israeli couscous (one of those things that I've had forever because I'm not a huge fan).
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Wow -- This sounds delicious. I think I'll try it for dinner tonight. I've been experimenting with lots of french recipes lately, and this looks like a good one. Thanks!