Discovery. Isn’t that what the world-wide web is all about? Spurred on by curiosity, we follow threads of information only to find new threads and thereby broaden our knowledge of almost any subject, and then perhaps begin another thread.
This often is the case for me when I read a comment left by another food writer on a blog that I follow and am then led to that blogger’s website. Indeed, this is how I found the recipe for today’s post. I read a comment about Marcella Hazan by Stefano Arturi on Diane Darrow’s blog Another Year in Recipes, which brought me to his own blog, Italian Home Cooking.
My brother recently sent me a link to a recipe in the New York Times for “drunken spaghetti,” or spaghetti all’ubriaco and suggested that I do a blog post about it. I’ve seen the dish prepared several times on television by celebrity cooks like Rachael Ray and, over the years, have read about it in the press. Recipes for it also abound on the internet, some posted by travelers who first encountered it in Tuscany, others by food writers like Mark Bittman, who wrote a column about it in 1998, after having enjoyed the dish at Osteria del Circo in New York City.
I must admit that the dish, as well as its preparation, has a lot of wow factor, which makes for good television, especially when a celebrity chef dumps, with a flourish, an entire bottle of wine into a pot for cooking the spaghetti. As you might expect, some cooks go overboard and call for using status wines like Barolo or Rosso di Montalcino and the audience soaks it up with oohs and aahs. Indeed, all the razzle-dazzle associated with this dish may be the reason I’ve avoided making it until now.
Sick Days. We all have them now and then; however, I must admit that, fortunately, mine are far and few between. But last week I had one of those days, when waking up without a voice was followed by a day of coughing and sneezing. Yuck!
Nevertheless, dinner had to get on the table and it’s my job to get it there. Sure, I could have accepted my better half’s offer to get take out or order in, but I find that my own cooking, no matter how simple, does a better job of putting me on the road to recovery.
It’s been pretty wintry here in San Diego these past few weeks. Jeans have taken the place of shorts, and sweatshirts, the place of polos. The chilly temps have similarly impacted our menus, with hardier dishes taking precedence over lighter fare. A case in point was last night’s entree, punti e fagioli, or spare ribs with beans: thick, center-cut country-style pork ribs simmered slowly in tomato sauce with cannellini beans. The perfect comfort food for a winter night.
A technique article on SeriousEats.com for preparing spaghetti aglio e olio prompted me the other night to prepare it for a late-night supper.
I’ve made this dish numerous times, but the article included an interesting video that demonstrated a technique for “finishing the pasta the right way” that made me rethink my own. What struck me most in the video was the cook’s rapidly swirling and tossing of the pasta in the sauce after adding the pasta water, which resulted in a beautiful emulsion.
Today’s post is pretty much a repeat of one I did four years ago. It wasn’t until we sat down to supper that my husband asked if we hadn’t had this dish before. Well, I checked after dinner and, sure enough, he was right. There was, however, one major difference. The first time I prepared the dish, I used chicken thighs; last night, I used a whole chicken cut into 10 pieces as suggested by the recipe.
When I was growing up in the 50s and 60s, we really didn’t dine out that much. My family enjoyed such good food at home that the only reason for going to a restaurant was to give my mother and aunt a break from cooking. More often than not, the restaurants we chose were Italian. In fact, two of our favorites are still going strong in Brooklyn: Michael’s on Avenue R and Gargiulo’s in Coney Island. A third favorite, Patsy’s, continues to be popular in Manhattan. All three served then, as they still do, typical Neapolitan dishes that were similar to those we enjoyed at home but, at least in my aunt’s opinion, never quite as good.
In the early 50s, however, southern-Italian restaurants were being challenged by northern-Italian competitors. These new style establishments strove to distinguish themselves and, with some condescension, frowned on the heavy use of garlic, olive oil, peperoncino, and even dried pasta like spaghetti. Butter took the place of olive oil; cream sauces replaced tomato based ones; herbs like rosemary and thyme and spices like saffron and nutmeg lent more nuance than did basil or oregano. Southern dried pasta was replaced either by the fresh egg variety or by risottos, often finished with flair at tableside.
“Serve immediately. . .” When I read these words at the end of Lidia Bastianich’s recipe “Lamb Chunks with Olives” in Lidia Cooks from the Heart of Italy, I had second thoughts about preparing this dish—especially since it was for a first-time dinner guest. I didn’t want to be cooking after our guest arrived or while cocktails were being served, and now I wasn’t sure if this stew-like dish could be prepared ahead.
Moreover, an online review claiming that, although tasty, “the lamb was not tender,” gave me additional pause. While other recipes for stewing lamb shoulder called for up to 90 minutes of cooking time after browning the meat, Lidia’s recipe appeared to require only 45 to 50 minutes in total.
When it comes to having steak at home, more often than not my choice is a thick-cut boneless New York strip grilled on the stove top. However, when my husband returned from the market with two hefty bone-in rib eyes, I had to admit that they looked quite tempting.
Because they weren’t as thick as I like for grilling, I started to look for a recipe or method that would yield a juicy medium-rare steak. Once again, my better half came to the rescue when he emailed me a recipe from Food and Wine for “Butter Basted Rib Eye Steaks.”
While paging through an old cookbook the other day, I came upon a printout of a recipe that I found in December 2006. Titled, “Roast Lamb for One,” it was Nigella Lawson’s recipe for roasting a single lamb shank, a perfect meal for the bachelor that I was back then and why I had tucked it away.
No longer single, however, I decided to double the recipe and make roast lamb for two. The only ingredient that I didn’t have was a red currant jelly for the finishing sauce, so I decided to check out the recipe online to see if any readers had suggested an alternative. That’s when I discovered that the recipe had received a considerable number of negative reviews that shared a common problem; in the words of one reviewer: “. . . just a burnt mess on the bottom of the pan and no juices left at all to make a gravy. The meat was nowhere near tender. . .”