Working on photos, getting bleary eyed and thinking about finishing up for the night – and Steve brought home Sea Salt and Caramel ice cream from WF. Uh-oh!
And then to top it off- he comes upstairs with a sweet foamy combo-
A Dr. Better float
And No caffeine –
(what happened to the I before e, except after c rule?)
Not quite ready to pull an all-nighter, though.
My friend Joanne’s guest blog of the Nine Minute Pasta was well received. I’d read the article about the backstory for the Nine Minute Pasta recipe here The recipe was originally developed by Nora Singly . You may have an abundance of tomatoes. Here’s my report.
J mentioned a bit of gumminess at the end and threw in a 1/4 cup of wine. She said she’d make it again.
Since I’d sent the recipe out to many friends, (figuring I’d missed it when it went viral a few years ago so perhaps they’d missed it too), I decided to fire up the stove and make it myself. Plus, I had all those delicious cherry tomatoes from the East Liberty Farmers Market. Steve brought up a linguine that had a 9 minutes cooking time on the box. Yes, you do have to mind the pasta so it doesn’t become a solid block, separate the strands. I used a knife.
The only thing I changed from the original recipe was to let the covered pan sit for two additional minutes (with the burner off). Next time I’d add a few MORE cherry tomatoes. The cutting them in half was the only time consuming part of the effort. I actually weighed the tomatoes to follow the recipe. The fresh garlic from my brother in Okanogan WA and the fresh basil really added to the taste. Going to try a brown rice pasta version and adjust cooking time and liquid if necessary.
A week ago I posted the Marian Burros Plum Torte recipe posted by Jjbegonia and my friend Roberta baked it and sent a couple of photos. I didn’t post the following pasta recipe but sent it to a few friends.
I read this article via Business Insider Via link to http://www.slate.com/blogs/browbeat/2015/08/27/one_pan_9_minute_pasta_recipe_from_martha_stewart_living_the_backstory_and.html?wpsrc=sh_all_mob_em_top
I missed the Nine Minute Pasta recipe in Martha Stewart Living 2013 the first time around the Internet but read the above story and was intrigued.
Without making it myself, I shared it with friends I knew would enjoy reading or cooking it. Give it a test.
My friend Joanne in Florida got my email and actually got all the ingredients and not only made it, but documented it with photos.
Here’s her report- thanks J
Hi Ruth – thanks again for the recipe. I tried it last night and here are a few pictures. So easy. My pan wasn’t big enough for the pasta to lay flat so I broke the linguine in half. You do indeed have to keep hovering over it and stir while it’s cooking so that you don’t end up with a lump of linguine. When it was finished (exactly 9 minutes!), it felt a little gummy so I threw in 1/4 cup of wine and that did the trick – I guess you could also perhaps toss with a little more olive oil instead of the wine. It tasted great and I will surely make it again!
Drove over the 16th Street Bridge Saturday evening, as I returned to the city from Ohio.
As I sat at the red light at the end of the bridge I saw this line. That’s a lot of people in line, I thought.
Camera was right there on the passenger seat and the light was red.
I found out why they’re all waiting in line.
Figured it was a restaurant not a concert as the music venue is on the opposite side of the street.
Gaucho Parilla Argentina. a Wood-Fired Grill. 1601 Penn Avenue.
Not sure when they opened but seems everyone else already knew!
P.s. August 27, 2015 An article about The restaurant in the Pittsburgh Post-Gazette today Gaucho
Or is it good for several games?
Saw this chocolate board and chessmen when I visited NYC – Spring Break.
If you want one, they will make it for you, fresh!
8th Avenue at Jane Street, Greenwich Village
7th Avenue South at Bleecker Street-
A late dinner after a long drive.
Thin NYC crust. Let the vacation begin.
I received a text this afternoon, asking if I’d partner with a friend at cooking class tonight.
Something about March Madness and a sick friend – they couldn’t attend. I was happy to fill in, third string.
Sure, I said. I’ll go. She picked me up around 5:45 and off we went.
My friend Barb took her own canvas bag of supplies including a bottle of dishwashing liquid- heavy duty oven gloves. She even brought a garbage bowl.
We were all set, slicing and dicing and preparing the recipes just as Executive Sous Chef Stephen V instructed us.
There were tables throughout the high school culinary class, each filled with two teams of two.
Here is our instructor for the class. Chef Stephen also is an adjunct instructor at the Art Institute- Pittsburgh.
Chef Stephen Varela
Executive Sous Chef
Fox Chapel Golf Club
(I asked if it would be okay to take a few photographs and Chef Stephen consented. Thank you)
Barbara cut the pears for the salad. She added some Hearts of Palm as well.
Charred red pepper for the Pita Bread Individual Pizzas with Pesto or Hummus and a drizzle of Balsamic Glaze
The side salad
Mixed Spring Greens with diced pear, artichokes, and oven toasted croutons with a poppy seed dressing. I was able to bring some home in a contaner (yes, my friend was prepared with empty containers) for school lunch tomrrow.
Thanks for a fun evening Barb -on the right. Me in the Zagreb,Croatia apron.
And on the way out we peeked in next door to see the Crochet Class. At first I thought it was knitting. Everyone was so nice.
One of the good things about fall.
It’s a simple dessert. The time of year when the apples are perfect, so fresh
A sign of fall. Apple Crisp.
If you want to be inspired with Apples Galore, stop by Rufus’ Food and Spirit Guide blog.
I peeled a lot of apples(10), sliced and chopped and put them into a buttered 9×13 glass dish.
Cut a stick of butter into 2 cups of oats (we skip the flour) some salt and about 1/2 cup of brown sugar. Just hint of cinnamon, not to overpower the apples.
Crumble the buttery oatmeal crumbs over the apples. Bake about 50 minutes.
Marlene adds a cup of cranberries to her apples and that makes it nice and tart with the contrast of sweet.
(and a little salty caramel or vanilla ice cream on the side- or even mint, eh Maura?)
Oh no, I didn’t photograph the fragrant apple crisp as it cooled or when it was dished up on plates with the ice cream.
We just ate it!
“Comfort foods may be consumed to positively pique emotions, to relieve negative psychological effects or to increase positive feelings. The term was first used, according to Webster’s Dictionary, in 1977.” Wikipedia
A topic I study and explore from time to time. Take a poll.
In fact, i asked this question just last December.
I was with a friend on Saturday and we were talking about eating in response to stress.
His choice? a pint of Ben and Jerry’s (i forget which flavor)
It’s a new school year.
Grilled cheese on stove and plate below.
“Comfort food is traditionally eaten food which often provides a nostalgic or sentimental feeling to the person eating it, frequently with a high carbohydrate level and a simple preparation. The nostalgic element most comfort food has, may be specific to either the individual or a specific culture.” Wikipedia
Yes, that is a slice of summer tomato on Laura’s Birthday grilled cheese dinner. I asked her what she would like me to make for her birthday (they were in town for Celeste and Shawn’s wedding weekend)