Some Cooking

Thu, May 3, 2012

Went to NYC @ the end of March. Saw Philip Seymour Hoffman, Andrew Garfield, and the other 2 people in Death of a Salesman.  The wife KILLED the show, I think she might have been the best of them all, obv. PSH was awesome and the show is worth seeing for those two.

Did some cooking since Eataly has the most awesome ingredients available to the general public.  I learned from this experience that cheese can make a HUGE difference to the pasta, in a way I never thought would’ve mattered unless it was like nasty-good mexican cheesy, but it’s not and doesn’t have to be to taste and have an amazing effect.

Spaghetti Alla Carbonara

From Mario Batali:

A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce. Be sure to use the best—quality eggs you can get.

Recipe:

  • 3 tablespoons Extra-Virgin Olive Oil
  • 8 ounces Guanciale (recipe below), Pancetta, or good Bacon
  • 1 pound Spaghetti
  • 1 ¼ cups freshly grated Parmigiano-Reggiano
  • 4 large Eggs, separated
  • Freshly ground Black Pepper

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For a serving of 6 people, set 3 eggs aside raw.  Sitting them in salt lets it look pretty and also just helps really.

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Cut up some guanciale!  Fry it up in a pan and set it aside, don’t drain the fat.

 

Boil spaghetti, add pasta water to the panceta a minute before it’s done, add in noodles, egg whites, and stir in some Parmagianno-Reggiano.  Yeah, the pasta is made pretty much “raw”.  The residual heat does all the cooking really.

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I think i was just cutting up some shit ahead of time but having a diverse set of colors helps make the food taste/look better imo.

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Pepper it up!  add in the yolks, you can also do this table side if you want to appear really gourmet I guess.

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Throw in that Parmagianno-Reggiano and enjoy!  Should’ve plated and then shot a pic but oh well.

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Had to make caprese again.  Fresh amazing mozarella is like finding gold in a river.  This stuff, just put a little sea salt on it, and ENJOY.

Penne Putanesca

Really interesting pasta.  I’ve never had anchovies before but apparently they are a delicacy and for good reason! I fucking de-boned these small motherfuckers the night before and let them rest overnight in water, which looked disgusting, however came out amazing!

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De-bone like a dozen anchovies.  Dice up some red onions and slice up some garlic (there is a difference between slicing and dicing).

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I’m a bit drunk right now but I’m pretty sure it’s olive oil + onions and garlic.  Then add in the sauce and anchovies.  The fish just melt right in, can’t even notice them except for the taste.  Add in olives that are preferably pitted.  Dust it with some parmagianno regianno or romano pecarino.

Mushroom Ragu

Really interesting pasta, but I fucked it up.

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I even bought fresh pasta!

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Fry up a white onion in olive oil.

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Chop up a lotta mushrooms.  I think it was 3/4 a pound but I think I put too much in the pan at once : /

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Looks good right?

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add in some of that awesome basic tomato sauce that batali gives out a recipe for.  It’s seriously amazing, would taste great by itself but serves as a base for other tomato pastas.

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Some dual action going on.

Beautiful plating.  Food is gorgeous, even when it’s just darker/earthy colors.

I fucked up the dish though. RINSE YOUR MUSHROOMS MULTIPLE TIMES. Find out the best way to clean them.  They had SAND/DIRT IN THEM!  IT RUINED THE DISH!!!!!!!!!!!!!!!!!!! FAILLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.

Oh well, kinda of a failure but still a great time.

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Also did some cooking in Argentina.  I’ve been growing a basil and cilantro plant and have been excited by how they’ve turned out!

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I’ve always been terrible with plants but herbs grow way easier.  I tried growing flowers shortly after and they just kinda died…bitches! These have been pretty maintenance free and the best bonus is whenever I walk by the basil, I always get a nice fresh and delicious whiff of smell.

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Steak and broccoli, healthy right?

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Decided to make some fajitas.  The avocados down here in Buenos Aires don’t taste the same as Californian avocados.  They’re just not as rich in taste, so rather than use lime, I’ve found that orange works way better since I’m assuming it’s got more sugar than lime. Also, do you get the palette concept w/this pic or is that just trying too hard D:

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Mix n mash, nom nom nom

Fajitas:

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Fry up your steak, then in the same pat using the leftover fat, fry up some bell peppers

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Cook them nicely, plate, slice up the steak when it’s done, serve w/tortillas on the side, enjoy!

 

 

 

 

 

May 3 2012 mikeysong Category: Food Restaurant

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