Sunday, March 24, 2013
After the past week of having something to do literally every night, I need a break...and some good home cooking. I've also made a new spring resolution (it is kind of like a New Years Resolution for procrastinators like myself) to blog my meals more! I refuse to let being busy at work keep me from showing you the delicious meals I eat on a regular basis. So you'll be seeing a lot more of me!
Also, happy passover to my Jewish readers!
Monday: Happy Passover to my Jewish readers! I'll be having roasted garlic-shallot salmon with veggies
Tuesday: tuscan shrimp with cannelini beans
Wednesday: compound butter- broiled mussels
Thursday: sole meuniere with spinach
Friday: butter and beer boiled clams
Saturday I will be going to my parents for Easter Sunday and, unfortunately, the house is still under construction and there is no kitchen to be found! So unless the weather magically warms up to be grilling-temps, we'll be going out to dinner. Good news is that I'll be going to my favorite place, Ardmore Farmer's Market, and will be bringing back delicious meats to highlight the next week.
Also, has anyone else noticed that it is supposed to snow tomorrow...and we're only a week out from April? I'm officially a believer in climate change...
Tuesday, March 19, 2013
I spent this past weekend in Baltimore with the boy. We had a lovely time going to numerous (too many, in fact) restaurants (for anyone in Baltimore, I highly recommend this one) and probably should have stopped while our wallets were ahead.
After eating out every single meal, we decided that a nice home-cooked dinner was in order before I got on my train back to New York. I rarely eat pasta at home, since I try to focus on eating fish and veggies, and jumped on the opportunity to try a new one. The boy, who is not one to complain normally, obviously had no issues with me taking over dinner. In fact, I'm pretty sure he was darn happy about it.
Note: we made this for four people so that he would have leftovers for the week, so feel free to cut this down as appropriate
1 lb. fresh fettucine
1/2 lb. cubed pancetta
1 clove garlic, finely minced
4 tbsp. butter
1 small white onion, finely diced
2 tbsp water (or chicken stock)
1 c. light cream
2 cups frozen peas, thawed
1/4 c. grated Parmigiano Reggiano
1. Cook pasta to al dente according to package directions. Drain.
2. Meanwhile, in a small pan, heat olive oil and garlic. Add pancetta when hot and cook until golden. Set aside in a small dish.
3. In the same pan, melt butter over medium heat. Add onions and cook until soft. Add in the water and season with salt and pepper.
4. Stir in the pancetta and cook for about 2 minutes. Add cream; bring to a low simmer and cook 5 minutes until thickened.
5. Add cooked pasta to the saucepan. Mix well to coat the pasta fully with the sauce. Lastly, stir in the peas and Parmigiano and enjoy!
For sides, we made roasted asparagus and garlic bread (cause what is better than carbs on carbs??)
Sunday, March 3, 2013
Leprecon didn't happen this weekend...instead, my friends and I all went to a fabulous brunch at Revel and then played the fabulous game Pub Golf. It is basically a pub crawl with a sports theme. Interested? Check out the rules.
This week for me? Healthy, quick food:
Monday: salmon with red pepper sauce
Tuesday: beer and bacon clams
Wednesday: huevos rancheros
Thursday: brown butter halibut with mushroom brother
Friday: shrimp tacos with apple chutney
Saturday: shrimp and guacamole tostados
Sunday: broiler mussels