September 3, 2012 § Leave a comment
J: So, we have been terribly negligent all summer. You’d think that summer would be a good time for regular posting — but we’ve moved, done some much-needed traveling/”vacationing” (but not really), and otherwise been pretty occupied with grad school and work, so unfortunately the blog has kind of fallen by the wayside. While we struggle to get a real post up (our next country will be up soon!), this post is just some shameless laziness on our part to remind everyone, including ourselves, that we still exist. Take one of our favorite things (pizza), add another one of our favorite things (pasta), and voila, you have a post with two images. Need some more instruction on how to make pizza (because no, you are not getting off the hook with storebought dough)? Try one of our other pizza posts (here, here, here!).
May 13, 2012 § Leave a comment
J: So, after a month-long hiatus in which EVERYTHING in the world was happening, thereby preventing us from being responsible bloggers, we come back to you with the assurance that no, we have not abandoned the blog — and here is an extremely alliterative recipe to make up for our absence!
I think I made this for the first time one or two years ago and since then it’s been something of a staple for us. Recently we were trying to find the recipe and realized that we had never posted it here — so, obviously, that had to happen. This is really easy and if you are anywhere close to as much of a pasta-holic as I am, you’ll love it.
September 11, 2011 § Leave a comment
J: Beef stroganoff is a dish I remember having all the time as a kid. The creamy sauce, studded with mushrooms and tender little beef morsels, and all ladled on top of noodles — what’s not to love? (I was as much of a pasta fiend when I was small as I am now — maybe more — so it certainly helped that to my 8-year-old mind, this was more a pasta dish than anything else.)
I haven’t had beef stroganoff in what seems like years, though, so recently when Erik took a weekend trip home to visit his parents, I decided that it would be the perfect time to try my own hand at the dish, since he’s not a huge fan of beef. After sifting through tons of recipes on the internet (seriously — there are HUNDREDS of varieties of this!), I found one that seemed pretty tasty and straightforward, so with a few tweaks added from other recipes I’d come across, off I went.
July 17, 2011 § Leave a comment
J: So today’s recipe is a really simple one, but still well worth making. It’s got a lot of fresh, bright flavors, and it’s super easy but also elegant enough that if you wanted you could throw it together for a dinner party or something. Erik and I made it once before, a few months ago, some day that we were struggling for dinner ideas and decided to just make a quick pasta. We had all the ingredients already so it was only a matter of cooking up the pasta and throwing everything together.
This also uses one of my favorite food combinations: lemon and capers. The acidity of the lemon sets off the saltiness of the capers just perfectly, and the tuna comes in to play very nicely with all the other ingredients as well. Give it a try!
June 23, 2011 § 5 Comments
J: We know. We know. With no warning, we abandoned you and failed to update for almost two weeks. We are so sorry! But we have a legitimate excuse: Erik is now living with me! The past couple weeks have been incredibly hectic with getting all organized, with the drive (!) from New England to the South, and with slowly but surely getting Erik unpacked and settled in here, while I try and catch up on grad school-related things.
To apologize for our lateness, then, we offer you this: homemade ravioli with a delicious white wine sauce. We’ve wanted to do homemade pasta for a really long time, and while I’ve done dumpling-esque pasta types before (monster spaetzle!), that was about the extent of our combined experience. So we decided to make homemade pasta of some kind to celebrate Erik’s college graduation, and he chose ravioli. This was the result.
April 2, 2011 § Leave a comment
J: I will admit this with no shame: I have a ridiculous foodie-crush on Iron Chef Michael Symon. He’s an incredible chef, always creative with the dishes he manages to pull out on ICA, and as Erik remarked at one point, it’s amazing how delicate he is with his plating considering that he looks like such a tough guy. It always looks like he’s having so much fun with his cooking! Also, it doesn’t hurt that the guy is kind of gorgeous.
…anyway, in picking out chefs to include here, it was a given that Michael Symon would be among them. I chose to do his spaetzle with smoked ham and poached celery hearts, because spaetzle was a dish I had a lot growing up. My parents are both of German heritage and so a lot of the food I had as a child was very much in the German/Austrian tradition: very hearty, meat-and-potatoes (and chocolate!), etc. Because of some combination of poor planning and laziness, I ended up with monster spaetzle instead of the normal, more delicate noodle-dumplings you usually see, but they still tasted awesome. I also substituted chorizo for the smoked ham, because I had leftovers from this dish, but it was honestly a little overpowering in this context, so I’d probably recommend sticking with smoked ham or using some other less-intense meat.
March 27, 2011 § Leave a comment
J: Robert Irvine is someone I saw for the first time when he appeared as a challenger on an episode of Iron Chef America. Although he didn’t win, he was utterly charming (what can I say, I have a weakness for British accents), and when I found this recipe for pineapple and artichoke pasta online I knew that I had to try it.
I am so glad I did. It was amazing. This is one of the most fun and delicious pasta dishes I have ever had — I never would have thought to combine pineapples and artichokes, but the saltiness of the latter complements the sweetness of the former in a completely delightful way. Also, this was the first time I had ever worked with fresh pineapple, and although it was a little intimidating at first, I was pretty triumphant when I’d finally managed to reduce it to chunks. So: give it a shot! Nothing about it is really terribly difficult, and the end product is absolutely fantastic.