Tag: European
Spaghetti Carbonara
Spaghetti Carbonara
Carbonara dates back to Rome right after WW2 when American army soldiers were living in Italy. It was said that bacon and eggs were incorporated to the pasta, calling it “spaghetti breakfast.” The preparation of carbonara consists of spaghetti tossed in the fat of guanciale or pancetta. A mixture of eggs, pecorino romano, and black pepper is tossed with the pasta off the heat to prevent the eggs from curdling. Then the pork is tossed back in with the pasta. Other variations of this dish include using bucatini, fettuccine, linguine, or penne pasta; parmesan cheese instead of pecorino; and adding peas, broccoli, mushrooms, leeks, and onions.
Servings: 4
Ingredients
- 1 lb dry spaghetti
- 3 tbsp salt
- 8 oz pancetta or guanciale or bacon; diced
- 4 garlic cloves minced
- 3 large eggs beaten
- 4 oz pecorino romano or parmesan; shredded
- 1 tbsp cracked black pepper
- 1 cup reserved pasta water
Instructions
- Bring a large pot of water to a boil with the salt. Cook the spaghetti according to package instructions 2 minutes shy of being done; reserving 1 cup of the pasta water. Drain the pasta without rinsing.
- In a large sauté pan, brown the pancetta until crispy over medium heat; about 7-8 minutes. Remove from the pan, reserving the fat.
- Toss in the garlic. Cook for 1 minute.
- Add in the pasta, coating with the garlic. Cook for 2 minutes.
- Beat together the eggs, pecorino, and black pepper.
- Turn off the heat and toss in the egg mixture and pasta water; coating the spaghetti.
- Toss the pancetta with the spaghetti.
Steak Frites with Maitre D Butter
Steak Frites with Maitre d Butter
Steak frites is a classic French dish that is simply steak and fries. Popular cuts of beef to use are strip loin, hangar, skirt, and top sirloin. Traditionally, the steak is pan fried, but grilling or broiling are acceptable. The steak is topped with some fancy Maitre d butter, making the steak unbelievably flavorful; allowing the fries to sop up the buttery steak juices.
Ingredients
- 16 oz NY Strip steak
- 1 tbsp olive oil
- 1 tbsp cracked black pepper
- 1/4 tsp salt
- French fries of your choice
Maitre D Butter
- 1/2 cup unsalted butter melted
- 2 tsp parsley finely chopped
- 1/2 tsp lemon zest
- 1/4 tsp lemon juice
- 1/4 tsp dijon mustard
- 1 pinch sea salt
- 1 pinch smoked paprika
Instructions
- Let the steak rest at room temperature for 30 minutes. Rub with olive oil, salt and pepper.
- Start your charcoal in a chimney starter. Pour the gray charcoal in the grill and put on the grate. Place the steak over the charcoal.
- Grill for 5-6 minutes a side for medium rare. Allow to rest for 5 minutes before serving.
Maitre D Butter
- Mix all of the butter ingredients in a small bowl. Place in the freezer until firm.
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.
Lamb Bourguignon
Lamb Bourguignon
Bourguignon refers to the classic French dish of beef braised in burgundy wine with carrots, mushrooms, and bacon. Instead of using beef, I used boneless leg of lamb and homemade lamb stock. I also made the bacon that goes into this rich lamb stew. This dish tastes like a million dollars, but is fairly easy to make. It will require some time to prepare, but it will leave you with a happy, full belly.
Ingredients
- 3 lbs boneless leg of lamb cut into 1” cubes
- 750 ml burgundy or pinot noir wine divided in two
- 12 juniper berries
- 5 bay leaves
- 4 strips bacon diced
- 8 oz button mushrooms sliced
- 6 garlic cloves minced
- 1 cup white onion finely chopped
- 2 large carrots sliced
- 3 tbsp tomato paste
- 3 tbsp flour
- 2 cups lamb stock or chicken stock
- 1 tbsp dried thyme
- 1/2 cup parsley chopped
- salt and pepper to taste
Instructions
- Marinate the lamb with half a bottle of wine, the juniper berries, and bay leaves for 4 hours.
- In a large saucepan, sauté the bacon until crispy. Remove from the pan, saving the bacon grease.
- Add in the button mushrooms. Sauté until browned. Remove from the pan.
- Drain the lamb from the wine; reserving for later. Remove the juniper berries and bay leaves. Brown on all sides for 10 minutes with the onions and garlic.
- Add in the carrots. Cook for 2 minutes.
- Stir in the tomato paste, and flour; making sure everything is coated.
- Pour in the rest of the wine, the reserved marinade, and lamb stock. Stir in the thyme. Place in a preheated 350 degree oven for 2 hours.
- Remove from the oven. Stir in the bacon, mushrooms, and parsley. Season with salt and pepper to taste.
