Last Call – Food Fest!!!
Okay gang. Our favourite Brit suggested this idea, and based on the previous foodie discussions we’ve had in Last Call, it sounded like too grand an idea to pass up.
Okay, I’m positively drooling right now. Look at those…uh…cookies?
I’m already starting to prepare for Thanksgiving Day. The MIL has been talked into letting us do all the cooking this year, so the food will be GOOD; in previous years we’ve only been allowed to make the desserts (which has meant I got a serious sugar buzz – shoe leather is NOT on my menu). I’ve learnt to bring most everything myself – so I have to bag up spice packets, and I just cubed up a loaf of bread to make stuffing – it needs to dry out and become croutons. Pre-packaged croutons are of the Devil.
But enough about my kitchen. Let’s talk about what’s going on in yours. I’m just going to let you lot jump into the comments section and begin to let fly with your tips, tricks, and recipes. If possible, write the recipes up in standard fashion in Notepad, and copy/paste into the comment section. That will make it more uniform, and much easier for people to copy/paste into a word document for keeping or transferring into a recipe program later. If you’re all really, really good, and pester me enough about it, perhaps I’ll publish my low sugar cheesecake recipe (trust me, if you weren’t told it was safe for diabetics, you’d NEVER know it). Alternative Thanksgiving Day recipes would be particularly appreciated – some of us are tired with our old family stand-bys – of course, your old family stand-bys might be entirely new to some of us, so those should get mentioned as well. Trash, treasure, yada yada yada.
Okay. Enough preamble, let’s get this food fest started!
Tags: bring your recipes and share, foodie fest, Last Call
Categories:
Last Call
FiddlingWhileJimRomeBurns
SUCK. IT. CHARLIE!
Ah ha ha ha ha ha ha ha ha….
Sculptor?!?
HAHAHAHAHAHA.
Like I tweeted a few minutes ago, though, what are the odds that the Cleveland Browns hire Charlie Weiss as Head Coach to replace Mangina?
FiddlingWhileJimRomeBurns
What’s your Twitter feed Sculptor!?! You can find me @H2O_Goalie.
I wouldn’t be surprised at all to see Weis go to Cleveland as OC…”reuniting” him with Quinn. A prospect I’m sure has every other team in the NFL giggling. Charlie’s only “good” seasons at Notre Dame were with the seasoned players of Ty Willingham.
FWIW, the Patriots coaching “tree” (Crennel, Weis, Mangini) just goes to illustrate the point that a great team is almost always more than the sum of its parts. Those coaches looked good when they were surrounded by each other and outstanding talent…take them out on their own and they’ve been disasters.
Sculptor?!?
And two of those three have been Cleveland Browns Head Coaches. Just sayin’
FiddlingWhileJimRomeBurns
And BTW…how good do you feel if you’re Zach Frazer right now?
gally
I’ll try and get a recipe up before I get off work. If not I’ll be around to offer advice and try to answer questions. Stupid restaurant being open on a Saturday night.
Sculptor?!?
frankly, if people want, I’m perfectly happy to continue the idea into tomorrow night’s Last Call as well.
gally
Yeah I could be down for that.
Old King Clancy
This is currently in my oven.
Pumpkin Cheesecake Squares
Ingredients:
Crust & Filling:
1 package plain spice cake mix (I know I’m lazy on this part)
4 tlbs melted butter
4 eggs
2 packages (8 oz each) cream cheese
1 can (14 oz) sweetened condensed milk
1 cup canned pumpkin (fuck it, use the whole can)
½ cup light brown sugar
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
Topping:
1 cup sour cream
¼ cup light brown sugar
Pan: 13 x 9. Temp: 325
1) Measure out ½ cup cake mix and set aside for filling.
2) Place remaining cake mix, melted butter, and 1 egg in large mixing bowl or electric mixer. Blend until batter forms a ball. Pat dough evenly over bottom of pan.
3) Place cream cheese and condensed milk in same mixing bowl and blend for 30 seconds. Add remaining cake mix, brown sugar, 3 eggs, cinnamon, nutmeg, and ginger. Blend for 1 minute. Pour over crust.
4) Bake until cheesecake no longer looks shiny and center does not jiggle when you shake the pan. The directions says 40-45 minutes, but it’s longer in my oven. Remove pan.
5) Stir sour cream and brown sugar for topping in a small bowl until well combined. Pour topping over cheesecake and return pan to over for 7-10 minutes.
6) After cooled, refrigerate for 24 hours. Cut into squares and serve.
Old King Clancy
I made these with our 6th grade “advanced” Bake Club last week.
Pumpkin Chocolate Chip Cookies
Ingredients:
½ c butter or margarine
1 ½ c sugar
1 egg
1 c canned pumpkin (use the whole can if you feel daring)
1 tsp vanilla
2 ½ c flour
1 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 ½ tsp cinnamon
1 c chocolate chips.
1) Preheat over to 350 and grease cookie sheets
2) Cream butter and sugar until light and fluffy.
3) Beat in egg, pumpkin, and vanilla.
4) Stir in flour, baking powder, baking soda, nutmeg, and cinnamon. Mix well
5) Add chocolate chips and mix throughout batter
6) Drop by spoonful onto cookie sheets.
7) Bake for 15 minutes or until lightly browned
MrRedDevil
Red Baron pepperoni frozen pizza + Dr. Pepper = GOURMET!
Old King Clancy
This is a friend’s recipe that’s crazy good.
Pumpkin Stuesel In-Between Cake
Ingredients:
Cake:
Pumpkin Streusel mixture (see below)
3 cups all-purpose flour
2 tspn baking soda
1 tblspn ground cinnamon
1 tspn salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs
1 cup canned pumpkin
1 cup sour cream
1 tspn vanilla
Pumpkin Streusel:
1 tspn ground cinnamon
½ cup packed brown sugar
¼ pumpkin pie spice
2 tspn butter or margarine, softened
Powdered Sugar Topping (optional):
desired amount of powdered sugar
desired amount of milk
1. Heat oven to 350. Grease and flour 12-cup bundt cake pan (I also use powdered sugar with the flour). Make Pumpkin Streusel mixture by mixing all ingredients until crumbly; set aside.
2. Mix flour, baking soda, cinnamon and salt in medium bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Beat in pumpkin, sour cream and vanilla. Gradually beat in flour mixture on low speed until blended.
3. Spread half the batter in pan. Sprinkle streusel over batter, making sure streusel does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.
4. Bake 55 to 60 minutes or until toothpick inserted in cake comes out clean. Cool in pan on wire rack 30 minutes. Remove from pan onto wire rack; cool completely. Dust with powdered sugar or make powdered sugar topping by mixing approximately ¼ cup powdered sugar with tablespoons of milk until a desired consistency is reached and pour over warm cake.
MrRedDevil
Today’s example of ACC officiating incompetence:
Duke @ Miami. Duke’s ball, down by 4, at the Miami 20. 2nd & 10.
Duke tries to set up a screen to the running back. Miami sees it coming, and a Miami DT promptly tackles the Duke back, even though he doesn’t have the ball.
Duke’s QB is pressured and has nowhere to throw it. So he throws it at the ground, right next to his tackled intended receiver.
Ref flags Duke for grounding. Does not call pass interference.
David Cutcliffe’s head EXPLODES.
Rob in WI
LSU Gets the onside kick… they might pull this out yet.
OKC… good god, I almost wished I knew how to cook and/or kept cooking supplies in my apt for those pumpkin cookies
semper_ubi_sub_ubi
Did they shut off that analyst’s mike? He seemed really insulted that LSU didn’t put the field goal team on.
At least Miles wasn’t a jerk about it.
FiddlingWhileJimRomeBurns
Jesus…LSU epic FAIL. Way to go Les, do you not know how to read a clock?
I guess his souffle fell…
Sculptor?!?
Okay, gang I’ve returned. Got a phone call from a friend on the West Coast.
@Jim Rome Burns: twitter name is Sculptor69 (no, it’s actually my birth year, but hey…)
@Clancy: wow, those all look awesome. which one would you say is best (if that’s a fair question to ask)
Sculptor?!?
Okay. Here’s a favourite for the Turkey day table, and it’s also served at xmas dinner. It’s a bit like pumpkin pie, but without crusts. Frankly, I could make this all year long. It’s really NOM while hot from the oven, but it’s also awesome cold.
Butternut Squash casserole
3# butternut squash, peeled, seeded and cubed
¾ C milk
6T butter, melted
3 eggs, beaten
½ t vanilla
¾ c sugar
3 T flour
½ t cinnamon
1/8 t cloves
1/8 t nutmeg
Topping (I double this)
½ c vanilla wafer crumbs (about 15 wafers)
¼ c packed brown sugar
2 T butter, melted
place squash in a large saucepan/dutch oven, cover with water. Bring to boil, cover & cook for 25-30 min or until tender. Drain and place in mixing bowl; beat just until smooth. Add milk, butter, eggs & vanilla, mix well. Combine the dry ingredients, add to squash mixture and mix well. Transfer to a greased 2 qt baking dish (I use a 9×13 pan). Cover & bake for 45 min at 350 degrees.
Meanwhile, combine topping ingredients until crumbly. After the 45 minutes are up, sprinkle the topping mixture evenly over the squash; bake uncovered for 12-15 minutes .
semper_ubi_sub_ubi
Dudes. I’m checking out again, but I have a question.
It seems that there have been some good recipe posts on this site. Is there some way to archive them for later retrieval? Like some sort of ‘pub fare’ link on the side that goes to a page with links to these?
Just throwing that out there.
Sculptor?!?
hmm. i suppose we could do that, sure, why not? not too keen on going thru all the previous posts to find out if there’s been recipes/food info, but I can certainly add a page of links to recipe containing posts from here on out.
Sculptor?!?
Aaaaaand now it is done – on the sidebar, there’s now a header of “Phoenix Pub Pages”. Pub Fare is under that.
TheNotoriousMOB
What’s with all this talk of recipes and ovens? I always assumed the food magically appeared while I was watching football. Are you trying to tell me this is not true?
Sculptor?!?
Hahaha. Why am I hearing “get back in the kitchen, bitch!!” in the background of your comment?
TheNotoriousMOB
I would never, ever say something that chauvinistic…Although I could really go for a sandwhich right now.
Sculptor?!?
Okay, then *I’ll* say it.
Get back in the kitchen, bitch! And bring ME a sandwich, while you’re at it. And NO mayonnaise! You don’t put mayonnaise on a ham sammich, what are you, trying to make me sick? And since you’re in the fridge, bring me a beer with that sammich. I’m thirsty, too…
Rob in WI
Courtesy of Roger Ebert
http://j.mp/7MFXVm
TheNotoriousMOB
I think my favorite part was the banana is pointed for easy entry…
Sculptor?!?
agreed. at first, i admit, i was a bit put off. but then it just got sublimely ridiculous and the unintended double entendres just killed me.
Rob in WI
I’m more amused by the fact they absolutely are serious about it.
TheNotoriousMOB
Dude, what’s not serious about loving our Lord and Savior Jesus Christ? May I interest you in this wonderful book I’ve been reading?
Sculptor?!?
I dunno, it looked to me that Kirk was about to lose it at the end…
Old King Clancy
So I open bananas from the bottom instead of the top and I’m an athiest. It works perfectly!
Rob in WI
And… xuz why not?
http://www.hersheysstore.com/detail/HSH+034000430086
TheNotoriousMOB
There finally is a wrong way to eat a Reese’s….
Sculptor?!?
what, with knife and fork, or by submerging one’s face in it?
TheNotoriousMOB
Ha…I was implying that eating a pound of Reese’s is just wrong.
lowercase
Evenin’ everybody. It’s not holiday-specific fare, but a week or two ago I made this Chocolate Stout Cake that goes down as one of the best cakes I’ve ever had. That being said, do no try a recipe that’s floating out there called Guiness Brownies- they’re horrid. Cake is worth making from scratch for a special occaision, perhaps, but brownies seem to just be better out of a box.
I halved both recipes and had two full 8 inch layers but not enough icing. Also, I skipped the parchment paper stuff and just used spray, which was mostly fine except I tried to unload the cake before it was cool enough so it was a bit of a mess.
Found here: http://thebittenword.typepad.com/thebittenword/2009/10/chocolate-stout-cake-with-peanut-butter-frosting.html
Ingredients
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Preparation
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
Prepare Icing (recipe below).
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
Kathleen’s Peanut Butter Icing
The Barefoot Contessa
Ingredients
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
RATL
My Favorite Recipe
Macaroni+
Water+
Powder Cheese=
Easy Mac.
Rob in WI
Easy Mac? If you’re going to eat mac and cheese you boil the f’ing water.
We’re not heathens.
Sculptor?!?
for real. even boil it in the nuker, fer chrissakes.
TheNotoriousMOB
You know who eats easy mac…Kirk Cameron..It is proof that God exists in nature. The way the film has that extra piece to slide of the top. The line that lets you know exactly how far to fill it up with water, and the little packet of cheese that God happened to leave on the inside as well happens to be perfect ammount. Not too little chesse, but not too much either. Such a phenomenon in nature is proof that not only does God exist, but he loves us so.
Sculptor?!?
&1 bowl of easy mac.
Sculptor?!?
or a banana, if you’d prefer…
RATL
I do cook it in the microwave. That’s how you make easy mac.
Sculptor?!?
Okay here’s a savory recipe (rather than all the desserty stuff)
Mushroom casserole
4 T butter
1 # mushrooms, sliced
½ medium onion, finely chopped
1 clove garlic, minced or crushed
¼ c dry white wine
1 t lemon juice
1.5 c half and half
3 eggs, beaten
1 t salt
¼ t pepper
3 c shredded gruyere cheese (a bit more than ½#)
-preheat oven to 350 degrees
-melt butter in skillet; fry the mushrooms, onion and garlic until the mushrooms are limp. At that point, turn up the heat and boil off the liquid. Stir in the wine, and boil that away too.
-Stir in the lemon juice and turn off the heat. Transfer mixture to mixing bowl; add half and half, eggs, salt, pepper, and 2 C of the cheese.
-spread the mixture evenly into a greased 8×8 baking pan. Spread the reserved 1c of cheese on top, and bake for 50 minutes or until cheese top is golden brown.
Green Eggs
I’ll have to post my green chile chicken stew recipe later on – too much effort to do it on the iPod.
Sculptor?!?
OOOOOOO.
Sculptor?!?
Two great phrases I’ve heard in the last few days:
Aww, look at those big cute puppydog eyes. Don’t you just want to put them in a sack and drown them?
Your stupidity is blinding. Please turn it off.
MrRedDevil
If only there was a place on the interweb where I could talk about SPORTS…
Sculptor?!?
Um. Fucksticks. I have NO idea where you could do such a thing.
What’s on your mind, twat-copter? We can talk and eat at the same time….
MrRedDevil
Not much. I’m completely enjoying Charlie Weis’ tears.
And the UFC ppv is about to start.
Sculptor?!?
Um. Nom nom nom. Weis tears. makes a faaaaabulous dip.
TheNotoriousMOB
Good God!!! Is that Urban Meyer’s music playing in South Bend?!
MrRedDevil
FUCK. YOU.
MrRedDevil
I hate Notre Dame, and I love watching them lose to teams like Navy, Pitt, and UConn.
MrRedDevil
Sadollah and Baroni are MAULING each other.
MrRedDevil
This is like watching PBS.
TheNotoriousMOB
There a live streaming site somewhere, where I can be a cheap bastard and watch the ppv for free on my computer.
MrRedDevil
http://www.justin.tv/azsportz95?publisher_guard=
Sculptor?!?
PBS has fights outside of Sesame Street (cookie monster has a wicked left hook)?
MrRedDevil
Nice win for Amir.
Peter Cavan
Have you all covered brining a turkey yet? Because that’s the best way to insure a juicy bird on your holiday.
Also, hey. It’s been a while. Hope you don’t mind me dropping by unannounced.
Sculptor?!?
You’re always welcome here, you KNOW that. Doofus.
And no, we haven’t covered that. I also brine pork loin before grilling it. What do you use in your brining solution (other than salt)?
I tend to add some sugar, minced garlic, pepper and depending on the meat, I may add something like rosemary as well.
Peter Cavan
It’s like coming back to the corner bar after you’ve been away for a while. You never know if your old friends will still be there.
When I brined the turkey I used 1 cup of salt and 2 gallons of water. I had a 12- or 14-lb turkey and the only thing I had that was large enough to hold it was an empty bucket that had had clean cat litter in it. I scrubbed that bucket as best I could and made room in the refrigerator for it. I let it brine overnight, then rinsed it off the next morning before roasting it. The following year my friends brined the turkey and they used a slightly different recipe that included other spices. I haven’t tried it since that one time in 2006 (since I haven’t hosted Thanksgiving) but I keep meaning to brine and roast a chicken. Maybe I’ll do that soon.
MrRedDevil
Norm!
Sculptor?!?
yeah, i LOVE garlic, so that tends to show up anywhere i think i can reasonably get away with using it. and frankly, you can brine damn near any meat – london broil cut of turkey is especially nice – you can have the roast turkey without the carcass to deal with.
and here’s a tip for you: use the oven roasting bags to brine in. put everything it the bag, and put the bag in a bucket. You still need a clean bucket, but this kinda adds a second layer of security. plus, you can lift the baggie into the sink, and just carefully slit the bottom to release the liquid, rather than having to dump 2 gallons of water and not lose the meat onto the kitchen floor.
Sculptor?!?
obviously, you need to be confident the turkey and the water weight combined won’t burst the bag and cause a salty flood…
Peter Cavan
I’ll remember that when I brine a chicken. Though I have a stock pot that’s large enough for a small bird, and I know that pot is clean.
Peter Cavan
This year my friends are handling the turkey so I’m brining a dish called “Elegant Potatoes” that my mom made for Thanksgiving many years ago. serves 10-12.
6 large potatoes
2 cups sharp cheese (10-oz package, grated or shredded)
1/4 cup butter or margarine, melted
1 1/2 cups sour cream
1/2 cup onion, chopped
salt & pepper to taste
Cook potatoes, cool and peel, then grate.
Mix all other ingredients together and add to grated potatoes.
Put in a 9×13 pan or casserole dish.
Bake at 350 degrees for 45 min. or until heated through.
TheNotoriousMOB
Somebody just got their ass kicked
Sculptor?!?
wasn’t me, or by me. I haven’t moved off the couch for about three hours. stupid bad knee.
Peter Cavan
Also, my date tonight told me about a pumpkin dish she’s read about. You take a pumpkin, hollow it out, and fill it with bread, cheese and wine. Bake it and serve. It’s like fondue in a pumpkin. Sadly, she’s lactose-intolerant so she can’t enjoy it. I’ll have to find it and make it on my own.
Sculptor?!?
wow, that sounds AWESOME. Although i’ll have to figure out a substitute for the wine, as I’m allergic to it. I’m thinking I could use a decent ale, since many cheese fondues use either beer or wine.
Peter Cavan
I’d try to make it as an appetizer for Thanksgiving, but my best friend is hosting and he’s a recovering alcoholic with a history of lapses. He’s been clean since March and I don’t want to tempt him. It also means the holiday meal will be alcohol-free, so I’ll have to wait until I get home to get shithoused.
Sculptor?!?
yeah. that would be for the best.
you could also make this in acorn squash, and if you use a mild cheese like gouda or fontina, a dash of nutmeg would really punch it up. have to definitely use white wine though. red wouldn’t work right in a fondue. and it can’t be too dry, either, or it will affect the cheese badly
TheNotoriousMOB
Oh no, the UFC feed disappeared
Peter Cavan
Cheese Fondue in a Pumpkin:
http://blog.streaminggourmet.com/?p=1247
Sculptor?!?
okay, well the mistake she made with her fondue is easy to fix. and i’m smiling at myself for nailing the nutmeg before even having seen this. and the fact that she’s cooking the squash and fondue separately makes it way easier.
assuming you know anything about cooking in general, you make a basic roux, and add the cheese to that. you’ll get a creamy, smooth cheese every time.
i’d go with my standard smoked gouda and fontina cheese mix, and use a newcastle brown ale.instead of wine. also add a dash of mustard to the cheese mix. NOM. serve with pumpernickel bread and sausage, and that’s a football sunday at my house (minus the pumpkin)
Peter Cavan
I’d like to say I’ll make this sometime, but more than likely I’ll panic and just make chili for a football Sunday. Besides, it’s just me, and that much cheese and bread isn’t going to work for one person. Chili has the benefit of lasting the entire week if I stretch it.
Sculptor?!?
true. although you CAN make significantly smaller servings. and just use sausage instead of bread.
but anytime you’re gonna be in jersey, stop on by.
Peter Cavan
Smaller servings? That’s crazy talk. And it would involve math which is not my strong suit.
Thanks for the offer but I don’t spend that much time on your side of the river. I have a bar mitzvah in South Orange in three weeks. It’s a family thing so I doubt I’ll have a chance to cruise out your way.
I saw Chief Wahoo this week and it reminded me that we haven’t had any meetups or anything like that in a long time. Too long.
Sculptor?!?
*rolls eyes* okay, i’ll do your math for you. i make this all the time, so it’s pretty well committed to memory. how many servings to you want? assuming that one cup of cheese sauce/fondue is sufficient for one person?
Peter Cavan
Is this where I would use a “LOL?” Seriously, thanks, but I can do the math. And if I couldn’t, I have an iPhone so I’m sure there’s an app for that. Maybe I will make fondue for the Steelers-Ravens game next weekend. It would be a change of pace from the meat-heavy stuff I usually make to watch football. Although there’s nothing better than TSW’s Pizza Dip or Buffalo Chicken Dip.
thefuseproject
My one contribution which I will be enjoying as a Turkey Day appetizer…Steak Bomb Nachos
In a large skillet (or flat-top if you’re looking to have a restaurant kitchen at your disposal like I will) brown shaved steak, chopped pepperoni (and/or salami), onions, bell pepper, and chopped garlic.
When it’s done, place it on a mound of tortilla chips.
Cover said mound with your choice of cheese (I like provolone).
Place under broiler until cheese is nice and toasty brown.
Enjoy with the sauce/salsa/ketchup/BBQ sauce of your choice.
Profit.
Sculptor?!?
I’ll be there in four hours…
I fully expect you to regale me with tales of how wonderful the meal was. While I, in turn, regale you with tales of how close I came to purposefully driving into a bridge abutment.
And hey, post that recipe for the sauce you made. That was totally awesome.
thefuseproject
Pasta sauce?
Sculptor?!?
yeah. the tomato/basil/pancetta one you made. I was thinking about that this afternoon, actually, and nearly bought some pancetta, until it occurred to me i wasn’t prepared to use it.
thefuseproject
Chop pancetta into lardons, render until crispy, set aside to dry on paper towel.
Pour off almost all of the fat and then use what remains to saute onions until translucent. Add chopped garlic (don’t put it in at the same time as the onions or it will burn and become bitter), red pepper flakes, cracked black pepper, and dried Italian herbs (rosemary, basil, oregano, etc.).
Add on can (28oz) of diced San Marzano tomatoes, heat through, add pancetta back in, finish with extra virgin olive oil.
Serve over gnocchi and top with chiffonaded fresh basil.
Sculptor?!?
You are wonderful! Thank you!
thefuseproject
“looking” is also known at “lucky”- language changes every day, folks!
Peter Cavan
I am running low on vodka and rum. Looks like my holiday shopping trip will include a visit to my favorite liquor store.
/not too excited about the holidays this year.
Sculptor?!?
I’m not generally either. I’d be perfectly happy to crawl into a cave until January, honestly. Although I do relish the chance to spoil people that I particularly like – it’s about the only thing that saves the holidays for me.
Peter Cavan
Normally I love the holidays. But unless something in my social situation changes drastically and suddenly, this is likely to be the first Christmas since my divorce in 2005 that I’m completely single. I’m not too excited about that. And I haven’t figured out where I’m going for the holidays and therefore which parent I’m going to disappoint. I’m a little worried I’ve been drinking more lately, but then I just drink until I stop worrying.