Day 8

2 Recipes Today:

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Pancetta Carbonara:

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Making this recipe was a lot of fun. I was excited to research the best kind of vegan Parmesan for my milk allergy. I found that the best substitute might be from Galaxy Nutritional Food products. It was really nice to try a substitute for cheese, I had been missing the taste for a while.

The pancetta was really amazing, and all I did was just buy small pancetta bites from Wegmans that I was able to fry with garlic.

Carbonara is very heavy but such a good pasta dish.

Tyler Forence Recipe

Ingredients

  • 1 pound dry spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 4 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving- I used vegan parmesan
  • Freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, chopped

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Roasted Brussels Sprout with Kielbasa

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So I took a food network simple Brussels sprout recipe and got a recommendation from Lily to add some sort of meat to it, to pair nicely with the carbonara. I had a little bit of left over kielbasa so used that, which roasted so nicely and added extra taste to the brussel sprout.

I’ve always loved Brussels sprout but haven’t found a way to cook them that I liked until this recipe. I think the key is simply just a lot of salt and oil. Additionally, cooking the sprouts for a long time allows the flavor to soak through and take away the bitterness of the vegetable.

I’m proud of myself for finally just adding in an ingredient like kielbasa because the ingredient worked perfectly with the other dish.

Finally I made a main and side dish for a complete dinner.

Barefoot Contessa and Mitchell Recipe:

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Serves: 6; Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams

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