Hi. My name's Carol, and I love food. No, you don't understand. I love food. If I were on the Titanic, I'd be in the galley (kitchen) eating up the chocolate pudding and the roasted quail. I go to most events, activities and parties just for the food. The company and the conversation are secondary. Here, I'll try to document everything that goes into my mouth. Aren't we excited? Oh, hey, are you gonna eat that?
Thursday, April 29, 2010
I admit, the picture at CookingNook.com got to me. I was on the look-out for a really good spaghetti and meatballs recipe, one that didn't make me puke with too much heavy, spicy, overly red tomato sauce and more sauce to noodle ratio as is typical of middle America. This looked doable and edible.
The only problem was, when I made it, I used double the amount of crushed tomatoes (28 oz.) the recipe called for. My husband brought me both Cento and San Marzano, at my mindless request. I'd never had Cento before. Thought I'd add it in. There wasn't enough tomato sauce for my liking anyway. Well, the Cento took the sauce to that heavy space I wanted to avoid. Ugh, a tad too sweet and too goopy. But the chicken meatballs were awesome, surprisingly tasty--even without an ounce of egg for binder. The cayenne was a surprising touch.
After one failed dinner, I let the meatballs in sauce sit in the fridge for about three days before I had the bright idea of buying Mario Batali's surefire jarred arrabiata sauce. Tonight, I threw that in, let the sauce simmer, added tons more table salt (that's the key), and tried again.
Much, much better.
But I'm still in an Asian-cuisine-only mood. Sigh.
Sunday, April 25, 2010
I've been sitting on an Ina Garten oatmeal cookie recipe for a little over a week. It's still hard not having a venue and a mass of people to bake for, like I used to. Good thing my husband can eat cookies every day, after every meal, especially when he comes home late at night from a gig. These are good and easy, Garten's twist with toasted pecans and raisins.
Eddie had offered to fetch me the ingredients from my list, but he'd forgotten the raisins, so I made do with a ton of Craisins -- a very underrated snack.
Every time I make oatmeal or peanut butter cookies, I think of my dad (who was a fantastic cook and weighed over 500 pounds) making me breakfast, and grade school. They kinda go hand in hand. Well, the cookies are in my cookie jar now, waiting for you to have some. Enjoy with lots of milk. (Or, if you're like my son James, straight out of the mixing bowl raw.)
Friday, April 23, 2010
Is it wrong just to love a place for the food? Not if it's the fried calamari with the spicy chipotle aioli and gremolata (which means garlic breath for days), served for half price during happy hour at Willows Lodge-Fireside Cellars.
Funny. I normally hate chipotle.
Last night was my second trip there. I think from now on, I'll stick with several orders of this plus their mixed salad with apple, blue cheese and Marcona almonds.
Oh, and my husband gigs every Thurs. night with EJ Erickson's band.