- whole-milk ricotta
- grated Parmigiano Reggiano
- chopped parsley
- chopped chives
- yellow mustard
- chopped pickled jalapenos
- divided
- thick-sliced bacon strips (about 7
- dried egg fettuccine
- Finely grated zest of 1 lemon
- bunch)
- chopped fresh chives (about 1 small
- and halved lengthwise
- grated parmesan cheese
Cork screw shaped pasta
- whole-wheat fusilli pasta
- walnuts
- unsalted chicken stock
- Ground black pepper to taste
- Juice and grated zest of 1 lemon
- Tbs. extra-virgin olive oil
- fresh bread crumbs
- Tbs. minced parsley
- Salt and Pepper
- bucatini
- Grated romano or parmesan
- finely chopped celery
- finely chopped carrot
- ground beef
- ground pork
- white wine or beef stock
- beef stock
- bay leaf
- coarsely ground pepper
- egg yolks
- ground beef sirloin
- Coarse salt and pepper to taste
- ( oz. pkg. refrigerated vegetable- or herb-
- filled tortellini
- shredded cheddar cheese
- Chopped fresh parsley for garnish
https://kidsinthesink.wordpress.com/page/12/
- Ingredients:
- Baked Spaghetti
- spaghetti noodles
- walnut pieces
- fresh bread crumbs
- fresh basil leaves
- lemon zest
- part-skim ricotta cheese
- spaghetti
- walnut or olive oil
- Juice of 1 lemon
- arugula
Why add vodka to a marinade (I almost always do)? Just like salt, alcohol brings out the flavor in food. Alcohol does this by evaporation and molecular bonding. Food is also the beneficiary of alcohol’s ability to bond with both fat and water molecules. In this way, alcohol bridges the gap between our aroma receptors (which respond only to molecules that can be dissolved in fat) and food (which consists primarily of water). This is very important because most of the great “flavor” in food comes from aromas in the nose rather than tastes in the mouth. In terms of a marinade or a brine with both water and fat soluble ingredients, by taking the flavor compounds in certain aromatics such as garlic, herbs or other fat soluble ingredients, alcohol helps carry those compounds into the meat that’s soaking in the marinade or brine. But alcohol also helps carry water soluble flavor compounds into the meat as well. Water soluble flavors would include sour, sweet, salty and bitterness. With alcohol’s effort, the result is more flavor and aroma into the marinated food. Even one tablespoon of a neutral-tasting vodka considerably improves the flavor penetration of any given marinade.
- toasted sesame oil
- vodka*
- soy sauce
- hoisin sauce