Blog Archives

51. Spaghetti Alla Carbonara p.221

The recipe
This was delicious, but then anything with this much cheese and pancetta had better be. I didn’t have the heart to go out and find guaniciale (unsmoked cured hog jowl), maybe that makes me less hard core that I should be, but the pancetta worked wonderfully. This was very easy to prepare. The [...]

13 July 2007 | Pasta, Noodles, and Dumplings, The Book | 8 Comments
Tags: carbonara, eggs, guaniciale, onion, pancetta, parmesan, Parmigiano-Reggiano, pasta, pecorino romano, romano, spaghetti, white wine

43. Rabbit With Mustard Sauce p.408

The recipe is very similar to this Epicurious version. Except that both Dijon and Whole grain mustard are used, and 2/3 cups shallots are browned in the pan before deglazing the fond.
Rabbit with… wait for it…. wait for it…. mustard sauce! yawn. It’s good, don’t get me wrong. But it seems like people hardly eat [...]

23 June 2007 | Poultry, The Book | 7 Comments
Tags: Belgium, mustard, mustard sauce, parsley, rabbit, shallot, tarragon, white wine, whole grain mustard

• Later Posts