April 21st, 2010
Okay… This is kind of hard for me. I never liked Jamie Oliver. I think it’s just his face. Or his attitude. Or a combination of both? I don’t know. Just seeing him on TV makes me want to hurt myself or others (preferably Jamie of course) in many ways. But some days ago I found this Jamie Oliver Recipe at seasaltwithfood, tried it and actually… I really liked it. There’s one Thing I know for sure: It’s not easy to accept and/or admit that.
But it’s true. This dish is such a great and hearty pasta dish, that just makes you want to eat a whole pot and die happily afterwards. The Lemon in the sauce is a nice contrast to the uber-savory taste of the pork sausage. Perfect balance, that just makes you eat more of that stuff.
P.S.: I’m not saying he’s a bad cook or anything. I mean, who am I to say something like that?! I just (still) can’t stand him. Cheers!
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April 11th, 2010
Imagine the following situation: It’s Sunday, you’re hungry and you ate almost everything you have for cooking a proper dinner/lunch/whatever. You can’t go buy stuff because all the shops are closed. The only things you have left are some eggs and random vegetables. Why not make a beautiful and delicious frittata?
You can use tomatoes, zucchini, onion, mushrooms, fish, meat, bacon and so much more… It’s perfect! You just whip up eggs with some salt and pepper, fry the filling in an oven proof pan, pour eggs on top of it, sprinkle with some cheese and put it in the oven for 5 minutes. Done.
And you can give it any flavor you want. Isn’t that just fantastic? And the leftovers are even better!
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March 27th, 2010
Lasagna – I guess it’s one of everybody’s favorite comfort foods and crowd pleasers and yet still, everyone has his own and different way (or ways) of preparing it. Beef or pork, chicken or vegetarian, only tomatoes or lots of vegetables… There are countless combinations and variations. I even once ate mushroom and deer lasagna at my uncles place. It was utterly delicious.
It’s great, that there are so many ways of cooking something, that is basically so simple as lasagna. Alternating layers of meaty tomato sauce, béchamel sauce, pasta and cheese. Something like that has to be tasty!
Even though it leaves so much room for variation, I decided to do a rather classical and simple lasagna, when my girlfriend asked me to put it on my list for this weeks cooking. The only fancy thing I added was a layer of ricotta, below the cheese crust. It’s a nice creamy addition.
I wish I would have had the time and motivation to use home made pasta for the lasagna. It’s definitely one great way to improve flavor and texture. So, if you’ve got the time and a pasta machine at hand I definitely encourage you to invest the one hour additional time.
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