Just a quick post... I'm feeling very well and have been dedicating most of my time and energy to getting back to work for this stage and getting back into public. This explains the most recent blogout -- no worries, it's a good blogout. I actually have some white blood cells for the time being!
I'm extraordinarily excited to get back into the office, even if it's only for 4-5 hours a day. On that note, anyone reading in Madison should shop Whole Foods on University Avenue on Thursday (4/09), as 5% of that day's total sales will go to Clean Wisconsin, the state's largest-- and world's best -- environmental advocacy organization.
Get some tasty, healthy food and support a great cause. Shop yourself and send your friends.
All right comment question of the day:
Post or send me your all time favorite recipe.
Shout Outs:
-SO to Vitse for missing the shout outs
-SO to Dennis -- Lunch was great, thanks for introducing me to Buraka
-SO to Philly -- I'd stick to less than two pots of coffee a day -- unless you balance it out w/ a fishbowl-sized margarita.
-SO to Schryver -- Congrats on the half-month hero award.
Later,
Sam
"The only problem with bacon is that it makes you thirsty... For more bacon."
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5 comments:
Hi Sam,
It's great to hear you are feeling so good! Here is one of my favorite recipes:
http://www.elise.com/recipes/archives/005280spicy_grilled_turkey_burger_with_coleslaw.php
Favorite recipe:
Spaghetti alla Carbonara
Mix together
1. 3 egg yolks and one whole egg
2. 2 cups heavy cream
3. 1 cup parmigiana
4. ¼ teaspoon salt
5. ¼ teaspoon pepper
¼ pound pancetta or bacon
½ cup onion, chopped fine
1 clove garlic
olive oil
white wine (optional)
1 pound spaghetti
Mix first five ingredients. Chop pancetta to small pieces, then fry to almost
crisp – use a little oil if needed. Add onion and saute until translucent. Add
garlic and saute briefly. Mix hot pasta with bacon mixture. Add egg mixture,
half at a time. Remove from heat and stir until creamy.
It's kind of a gut bomb... But damn is it good.
Scott
A Pete and Annie favorite- spaghetti pie... yum :)
SPAGHETTI PIE
INGREDIENTS:
4 oz. dried spaghetti
1 tbsp. butter
1 egg (beaten)
1/4 c. grated Parmesan cheese
8 oz. ground beef
1/2 c. chopped onion
1/2 c. chopped green sweet pepper
1 clove garlic, minced
1/2 tsp. fennel seeds
8 oz. tomato sauce
1 tsp. dried oregano
1 c. low fat cottage cheese, drained
1/2 c. shredded part skim mozzarella
DIRECTIONS:
1. Cook spaghetti according to package directions. Drain.
2. Return spaghetti to warm sauce pan. Stir butter into hot pasta until melted. Stir in egg & Parmesan cheese. Set aside.
3. Meanwhile in a medium skillet cook ground beef, onion, sweet pepper, garlic, & fennel seeds until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano; heat through.
4. Coat a 9 inch pie plate with non stick cooking spray. Press spaghetti mixture onto bottom & up sides of pie plate forming a crust. Spread cottage cheese on the top and up the sides of pasta crust. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.
5. Bake at 350 for 20 to 25 minutes or until bubble and heated through. To serve cut in to wedges. Makes 6 servings!
Sam- your character is evident. Thank you so much for supporting this little guy down here in Georgia. It's great to see/hear from you-- it feels like it has been far too long. Hope you are taking it one day at a time as best you can. I wish I had a recipe for you... but for a guy who eats out 8 days a week, all I have is a list of great local restaurants! Do they have fish tacos up there???
for the morel's I'm going to teach you to identify in 30 days or so.
Get 1/2 pound of store mushrooms and 1/2 pound of morels. You can do all morels, but they have enough flavor to mix with those from the store and this way you can make this twice with a pound of the wild ones.
slice the mushrooms and saute with olive oil in a large skillet until they start to brown. Add 3 cloves of garlic or a mess of wild ramps if you can get them. Saute another minute or two and add your favorite herb, sage, oregano, or thyme work well.
Take off the heat and stir in
1/3 cup of freshly shredded parmesean or grano padano. I use the parmesan from the folks at WisAntigo in Antigo, WI. Good stuff. It just won best in show atthe US Cheese Championship.
Lightly toast six or so slices of good bread. Butter it. This is not a low fat recipe.
Fit the buttered toast in a baking sheet leaving no gaps. Spread the mushrooms over the toast and then top with another cup of parmesean.
Stick the pan under the broiler for 10 minutes or whatever it takes to melt/brown the cheese.
Cut into pieces and serve. This is the best stuff you'll ever eat.
Dennis
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