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Browsing Tag: butter
I received this recipe in the New York Times Cooking email a few weeks ago and thought this may be a treat Ana would enjoy. So last night, I made it. Yep, I made it including the dulce de leche! Of course, I used Serious Eats easy recipe to make the caramel-like brown sauce so enjoyed in Latin cuisine. The cake itself came together quite easily and if there was any hiccup, I would say it was in removing the loaf from the pan. Anywhere the gooey marbling came into contact with the pan, it stuck and stuck tight. So I will add a step to help alleviate that issue for you! Regardless of that minor issue, this cake tastes incredible. I received the smile of approval…
I want to give a hearty thanks to the gang at Mad and Delicacy for sharing this recipe recently. After seeing this delicious and simple dish, I knew I had to make it for one. This pasta dish is perfect for a quick weeknight meal and a budget conscious diner. Originating from Nursia in the central region of Italy – a town well known for scenery, truffles, and sausages – this dish is similar to many regional favorites like Penne Arrabiatta, Pasta all’Amatriciana, Pasta alla Genovese, Pasta Puttanesca, Spaghetti alla Carbonara, and a host of others. Made with just pasta (like penne), Italian sausage, Parmesan cheese, butter, and cream, it definitely is not a diet friendly dish though. Oh well, you can’t have everything…
Recently I had a discussion with a subscriber that asked if I could create more vegan dishes or at least add a few more side dishes to the collection of recipes. It just so happens that I also had a conversation with a co-worker about cooking carrots sous vide – so naturally this dish fits the bill for both requests! Cooking root vegetables like carrots sous vide is really simple and the results are deeply flavorful. Like cooking proteins such as steak or chicken, vegetables like carrots can also be tossed in a hot pan to glaze and create those delicious slightly caramelized edges. In researching this dish, I found many maple glazed carrot sous vide recipes, which I am sure are all very tasty. Nearly all…
Tonight’s dinner is a quick and tasty dish – easy to prepare and enjoy. In this recipe, I used the Parmesan and Black Pepper fresh ravioli from Buitoni which I think worked perfectly. The rest of the ingredients are just fresh sage leaves, garlic, unsalted butter, and grape tomatoes. I also added a bit of diced prosciutto and red pepper flakes to my version, which is optional but highly recommended. This dish comes together quickly with the ravioli taking a mere 7 minutes and the rest taking less than 15 minutes. Quick, easy and tasty… here’s a dish that works for a busy weeknight or a busy weekend. That alone must be the reason this dish is so popular on restaurant menus! Save…