We’ve had a few cool days/cool evenings – and that prompted us to find a recipe that was more fitting for this time of year. We have had four+ months of grilled food and salads. Now is the time for wonderful homemade soups and recipes that actually utilize the stove/oven. Woohoo!
Continue reading “Recipe Reminder: 15 Bean Soup!”
OHMYGOSH. Does this ever look good! Perfect if you’re trying to skip meat one day a week. Have you noticed the latest trend where eggs are appearing on top of all kinds of dishes, salads, pasta, etc… very different indeed! I think it’s worth trying for sure! It’s not a light recipe, but great for a special occasion! To get directly to the recipe on Giada’s website click HERE). I pulled this recipe up on the Food Network’s website as well, I wanted to see what kind of reviews it received… EXCELLENT! All comments were out of this world good… Gotta love Giada AND the view out of her kitchen window! (Those who have watched her show know exactly what I mean!)…
From the book GIADA’S KITCHEN: If you’re looking for a low-fat dish, move on. My brother and sister and I craved this dish so often as kids that we finally learned to make it ourselves – it is actually one of the first dishes I ever made for myself. These days I consider it special occasion food, not everyday fare, and it’s especially good for Sunday brunch. Add champagne and a fruit salad and you’re done. The Basil Aioli keeps for up to a week in the fridge and it works as a dip for veggies, on eggs, or as a sandwich spread, too.
Makes 4 to 6 servings
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Giada’s Carbonara
1 bunch asparagus, ends trimmed, rubber band left on
1 pound linguini
1 cup Basil Aioli
1 cup shaved pecorino, about 4 ounces
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
4 to 6 large eggs
Salt and freshly ground black pepper
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Basil Aioli
1 garlic clove , minced
2 large egg yolks (see Note)
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
¼ cup finely chopped fresh basil leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne
½ cup vegetable oil
½ cup extra-virgin olive oil
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Giada’s Carbonara
Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces. Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the basil aioli, asparagus, shaved cheese, salt, and pepper. Stir to combine and turn out onto a serving platter. Melt the butter in a medium skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, fry to your liking. Place the eggs on top of the pasta and serve immediately.
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Basil Aioli
Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be stored, covered, in the refrigerator for up to 3 days.
There are some dangers associated with eating raw eggs, especially for those with compromised immune systems. To reduce the risk of salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells
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I know I’ve bought PASTURIZED eggs for a recipe long ago, I’m going to check to see if they’re still available… but if not, I’m throwing caution to the wind, ha ha… getting risky in my old age… I’ve GOT to give this recipe a try!
A peak out of Giada’s window… the ocean… that would be sweet! Although I probably wouldn’t get a lot of cooking done, ha ha…
Enjoy! Catch you back here tomorrow!
There is an ever growing movement to have us all have a full day of meatless meals. Personally, we have plenty of meat free meals, and days with meat free meals, so it’s not a hard thing for us to do. I like meat, I just like a lot of other things that don’t include meat. There are countless websites, a few are: MEATLESS MONDAY (click to get to website), MEAT FREE MONDAYS (click for website; started by Paul Mc Cartney to help save the planet) – Whether you give up meat one day a week to get in better shape, eat more veggies or to help keep global warming at bay and help reduce greenhouse gas emissions try eating one meatless meal a week. If you’re a big meat eater then try maybe just one meatless meal for a day a week, hey, it’s a start, and it’s cheaper!
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