Here’s a dish that you don’t want to explain to your girlfriend’s mother. “Ummm, so the name mean’s whore’s pasta, and it—-I, I should probably just leave.”
Wikipedia actually lists several possibly origins and meanings for the dish’s name. The most popular version seems to be that prostitues would make this dish to attract customers with [...]
 |
||
|
Sometimes I like spending a weekend making breads, or cooking a bolognese sauce for hours on end, or even making my own butter (you’ll see that one later). Other times I just want to fire up Hulu, watch Community, and eat something quick and easy without having to plan it. This was one of those [...] So, we still are getting some cold weather. (I snowed a bit the last couple days in North Carolina–silly groundhog and his silly shadow. I wonder why we get our meteorological advice from a rodent in this day and age.) My potage ran out as did my simpler butternut squash soup. I needed more soup [...] I recently revisited my butternut squash soup with a much simpler take on it. I was pleased the original, but it did have a lot of ingredients and was a little involved to make. Chicken enchiladas are nearly a comfort food. They come together quickly, can be prepared cheaply, are nice and cheesy and hot and filling and tasty and a run-on sentence. I haven’t specifically talked about comfort food in a while (though the Potage is a good example), but this definitely fits my criteria. The French just seem to have a knack making soups. One of my favorites is a potage; It’s a type of thick vegetable soup that loosely translates to “it’s cold outside and I want a good soup to warm me up.” Alright, no, it doesn’t translate to that at all. But that’s how I remember [...] If you think about it, for a dish that is named after the cooking process, Chicken Adobo is surprisingly non-descriptive. ‘Adobo’ in Spanish refers to a sauce or marinade, but gives no indication as to what kind of marinade or as to the preparation or flavors of the final dish (kind of like ’salsa’ and [...] A friend recently asked me what was the easiest way to prepare butternut squash. Appropriately enough, I had just roast some earlier that week. It wasn’t anything fancy and I didn’t originally have any intention to post my roasted butternut squash because there is no real recipe but my friend’s question did made me realize [...] I have seen almost as many variations on the spelling as I have with the quantity and types of ingredients used. You say tabouli, I say tabboulé. I’ll defer to Wikipedia and call it tabbouleh (even though it has three different spellings listed–tabbouleh, tabouleh, and tabouli). I tend to spell it tabboulé or taboulé, but [...] Making another batch of chicken stock this weekend left me with a cooked whole chicken to cut up and use in various ways. Obviously, you don’t have to use a whole chicken each time you make stock. Normally I freeze cut up chicken parts and, after collecting bits from three of four, I use those [...] |
||
|
|
||
0 comments
2 comments
