DECEMBER 31 2011
EIGHTY-ONE : SPAGHETTI WITH CRABS
EIGHTY-TWO : SLOW-ROASTED RIB EYE, SLICED COLD
EIGHTY-THREE : VANILLA BEAN CREME BRULEE
New Year's Eve demands decadence... and we did not disappoint. Surf 'n turf, baby!
First I have to admit that I did not exactly follow the the recipe for the rib eye. Sorry Frankies, I just can't shell out $60 for a beautiful rib eye
roast, cook it to perfection, then just shove the whole thing in the
fridge to be served cold, hoping it is worth it. I just can't. Not even for "thoroughbred
roast beef". I also did not roast it at the temperature they designated. Last year I did a super, super slow roast that was amazing so decided to do it again this time. So, instead of cooking it at 325º, it spent over 4 hours in the oven at 200º which makes it exactly medium-rare through the entire thing. I did use the fantastic herb rub from the recipe which smelled like heaven while it was cooking.
Phew.. now that I've got that off my chest, I can tell you all about our New Year's Eve feast :)
Maybe, I thought, I should try to make all the recipes in this cookbook. Yes!!
Wednesday
SEVENTY-NINE & EIGHTY : RICOTTA CAVATELLI W/ CAULIFLOWER
DECEMBER 28 2011
SEVENTY-NINE : ROASTED CAULIFLOWER
EIGHTY : CAVATELLI WITH CAULIFLOWER & BROWNED SAGE BUTTER
For dinner tonight, we made the alternate, and vegetarian, preparation of the ricotta cavatelli. Although the cauliflower was the only technical difference between the recipes, there were actually four things that changed since last time.
1. Roasted cauliflower replaces the Italian sausage
2. I didn't have enough ricotta so made up the difference with creme fraiche
3. I tried the "well method" to make the pasta dough
4. This time I had a cavatelli roller!
So, I never really intended to try the well method to make pasta. At least I hadn't made it a requirement in my head for this project. But, since I was halving an already small quantity of pasta dough, I decided to give it a shot because I wasn't sure there would be enough mass for the stand mixer.
The well method is undoubtedly messier and more of a pain, but the resulting dough seemed equivalent to my previous versions, even with the creme fraiche substitution.
SEVENTY-NINE : ROASTED CAULIFLOWER
EIGHTY : CAVATELLI WITH CAULIFLOWER & BROWNED SAGE BUTTER
For dinner tonight, we made the alternate, and vegetarian, preparation of the ricotta cavatelli. Although the cauliflower was the only technical difference between the recipes, there were actually four things that changed since last time.
1. Roasted cauliflower replaces the Italian sausage
2. I didn't have enough ricotta so made up the difference with creme fraiche
3. I tried the "well method" to make the pasta dough
4. This time I had a cavatelli roller!
So, I never really intended to try the well method to make pasta. At least I hadn't made it a requirement in my head for this project. But, since I was halving an already small quantity of pasta dough, I decided to give it a shot because I wasn't sure there would be enough mass for the stand mixer.
The well method is undoubtedly messier and more of a pain, but the resulting dough seemed equivalent to my previous versions, even with the creme fraiche substitution.
Monday
SEVENTY-EIGHT : LEFTOVERS LASAGNA
DECEMBER 26 2011
The hardest part about making lasagne is being patient enough to let it rest so it will slice into nice, clean wedges. Just a warning... that did not happen today. Please do not judge the flavor based on the final photo which, admittedly, looks like a hot mess.
Really, I shouldn't have been so impatient to slice it because everything came together really quickly. I had meatballs and sauce reserved in the freezer and cooked up the sweet Italian sausages a few hours ago. So all I had to do for dinner was assemble and bake.
The hardest part about making lasagne is being patient enough to let it rest so it will slice into nice, clean wedges. Just a warning... that did not happen today. Please do not judge the flavor based on the final photo which, admittedly, looks like a hot mess.
Really, I shouldn't have been so impatient to slice it because everything came together really quickly. I had meatballs and sauce reserved in the freezer and cooked up the sweet Italian sausages a few hours ago. So all I had to do for dinner was assemble and bake.
 |
| meatballs and sweet Italian sausages |
Friday
SEVENTY-SEVEN : LINGUINE CACIO DE PEPE
DECEMBER 23 2011
As of today, I have four recipes left that aren't already planned for New Year's or Sunday Sauce. All four of these are pasta. Get ready for a carb-filled next week...
The approaching holiday weekend has me pretty darn worried about getting them all done so I was happy to stay in tonight to make dinner and watch media. One problem... I do NOT want to make fresh pasta. I mean really! So far, I haven't found fresh pasta to be enough better to justify the effort. In fact, I usually feel less happy cause it never seems to have enough heft or bite or something. Just lots of softness... not really satisfying.
So I am going against the recipe and using dried linguine... and I don't care!
As of today, I have four recipes left that aren't already planned for New Year's or Sunday Sauce. All four of these are pasta. Get ready for a carb-filled next week...
The approaching holiday weekend has me pretty darn worried about getting them all done so I was happy to stay in tonight to make dinner and watch media. One problem... I do NOT want to make fresh pasta. I mean really! So far, I haven't found fresh pasta to be enough better to justify the effort. In fact, I usually feel less happy cause it never seems to have enough heft or bite or something. Just lots of softness... not really satisfying.
So I am going against the recipe and using dried linguine... and I don't care!
Sunday
SEVENTY-SIX : SAUSAGE & BROCCOLI RABE SANDWICH
DECEMBER 18 2011
Man I love sandwiches! Such a perfect food. I really, really love bread and stuffing it with delicious things makes it that much better. In fact, stuffing it with Italian sausage and sauteed broccoli rabe is almost magical!
Man I love sandwiches! Such a perfect food. I really, really love bread and stuffing it with delicious things makes it that much better. In fact, stuffing it with Italian sausage and sauteed broccoli rabe is almost magical!
 |
| sandwich fixings from heaven |
Thursday
SEVENTY-FIVE : TAGLIATELLE WITH BRAISED LAMB RAGU
DECEMBER 14 2011
DAY ONE
Usually, a recipe that starts with "Day 1" doesn't get more than a quick glance. "That can't be worth the hassle." But not today! I brought this upon myself and am attacking it with vigor. I really do appreciate the Frankies rational for making this pasta dish a multi-day slog.
DAY ONE
Usually, a recipe that starts with "Day 1" doesn't get more than a quick glance. "That can't be worth the hassle." But not today! I brought this upon myself and am attacking it with vigor. I really do appreciate the Frankies rational for making this pasta dish a multi-day slog.
"We like a two-day braise for two reasons: it's a mellower schedule to cook on, and if you fully chill down the braising liquid, it is easier to degrease it completely and replace the cooked fat with fresher fat, like olive oil or butter, which is better tasting and easier to eat."Okay, okay... that all makes sense. And I did love that today I could do the 45 minute roast and 2 hour braise, then let it all cool down and shove it in the fridge to be dealt with later.
Tuesday
SEVENTY-THREE & SEVENTY-FOUR : SARDINES TWO WAYS
DECEMBER 13 2011
SEVENTY-THREE : SARDINE, BLOOD ORANGE & PUNTARELLE SALAD
SEVENTY-FOUR : GRILLED CURED SARDINES
Here fishy, fishy! I love me the fishiest of the fishes and these sardines fall squarely into that category. Mackerel is another oily, super-fishy, fabulous one that I love, love, love!
These babies had been curing since Friday in a lovely blend of olive oil, lemon, garlic, parsley. When I started the curing process, I had planned to enjoy them Sunday as a nice, light lunch. But we were both sooooo stuffed after feasting the night before that lunch never really happened. So tonight, I pulled them out of their oil bath and got to work. Truly, the painful part of these recipes is the curing process. Once that's done, everything else come together very quickly.
SEVENTY-THREE : SARDINE, BLOOD ORANGE & PUNTARELLE SALAD
SEVENTY-FOUR : GRILLED CURED SARDINES
Here fishy, fishy! I love me the fishiest of the fishes and these sardines fall squarely into that category. Mackerel is another oily, super-fishy, fabulous one that I love, love, love!
These babies had been curing since Friday in a lovely blend of olive oil, lemon, garlic, parsley. When I started the curing process, I had planned to enjoy them Sunday as a nice, light lunch. But we were both sooooo stuffed after feasting the night before that lunch never really happened. So tonight, I pulled them out of their oil bath and got to work. Truly, the painful part of these recipes is the curing process. Once that's done, everything else come together very quickly.
Saturday
SEVENTY-ONE & SEVENTY-TWO : BASTARD THANKSGIVING
DECEMBER 10 2011
SEVENTY-ONE : RICOTTA CROSTINI
SEVENTY-TWO : SWEET-AND-SOUR BAKED EGGPLANT WITH MINT & RICOTTA SALATA
I know dishes from an Italian cookbook aren't exactly traditional, but I am taking any opportunity possible to cross off recipes, so today Thanksgiving went Italian! I chose a couple recipes I thought would fit nicely with the turkey and stuffing, and I think these were quite appropriate.
The crostini is very simple. Brush sliced baguette with parsley oil, toast, then top with a dollop of ricotta cheese, a sprinkle of salt and a drizzle of olive oil. I felt like being extra fancy, so I decided to make the ricotta myself. I've done it before with pretty good success and it's not a difficult thing. I did try a new method: heating the milk in the microwave instead of on the stove top. Everything went quite well except I somehow ended up with way less finished cheese than I expected.
SEVENTY-ONE : RICOTTA CROSTINI
SEVENTY-TWO : SWEET-AND-SOUR BAKED EGGPLANT WITH MINT & RICOTTA SALATA
I know dishes from an Italian cookbook aren't exactly traditional, but I am taking any opportunity possible to cross off recipes, so today Thanksgiving went Italian! I chose a couple recipes I thought would fit nicely with the turkey and stuffing, and I think these were quite appropriate.
The crostini is very simple. Brush sliced baguette with parsley oil, toast, then top with a dollop of ricotta cheese, a sprinkle of salt and a drizzle of olive oil. I felt like being extra fancy, so I decided to make the ricotta myself. I've done it before with pretty good success and it's not a difficult thing. I did try a new method: heating the milk in the microwave instead of on the stove top. Everything went quite well except I somehow ended up with way less finished cheese than I expected.
 |
| fresh homemade ricotta |
Friday
SEVENTY : CURED SARDINES
DECEMBER 9 2011
Fresh sardines are a pain in the ass! My first attempt at this recipe, I didn't ask for them to be pre-cleaned and, halfway through the job, couldn't take it any more and just thew the whole batch in the trash. This time, I was smarter (or so I thought). I thanked the fishmonger at New Seasons for cleaning my requested 8 sardines and he said "no... thank YOU" like I had just made this the worst Friday of his entire life. Well, thank YOU, dude, for just barely removing the insides and still leaving me with the task of filleting all these mini fishes.
But I am determined to soldier ahead and rip the spines out of each and every one of these little fuckers.
Fresh sardines are a pain in the ass! My first attempt at this recipe, I didn't ask for them to be pre-cleaned and, halfway through the job, couldn't take it any more and just thew the whole batch in the trash. This time, I was smarter (or so I thought). I thanked the fishmonger at New Seasons for cleaning my requested 8 sardines and he said "no... thank YOU" like I had just made this the worst Friday of his entire life. Well, thank YOU, dude, for just barely removing the insides and still leaving me with the task of filleting all these mini fishes.
But I am determined to soldier ahead and rip the spines out of each and every one of these little fuckers.
Thursday
SIXTY-NINE : SWEET POTATO RAVIOLI IN CHEESE BROTH
DECEMBER 8 2011
I was never really that excited about this recipe. But it looked easy and I had all the ingredients, so it was dinner tonight. It turned out to be THE worst recipe in the whole book so far. I was so grossed out after only a few bites I had to push my plate away. What the hell is this slimy bowl of flavorless gunk? After sooooo many amazing meals, I was a little shocked by the complete crap of this one.
I can't even blame any one part... they were all so bad. My previous opinion of cheese broth holds true; greasy & watery with a weird cheese funk. Not something I want to slurp down in cupfuls. The ravioli filling did have good flavor, but needed a binder cause as soon as I cut into one, all of the sweet potato burst out and dissolved into the crappy broth (which actually improved it marginally).
But, lets back up a little.
I was never really that excited about this recipe. But it looked easy and I had all the ingredients, so it was dinner tonight. It turned out to be THE worst recipe in the whole book so far. I was so grossed out after only a few bites I had to push my plate away. What the hell is this slimy bowl of flavorless gunk? After sooooo many amazing meals, I was a little shocked by the complete crap of this one.
I can't even blame any one part... they were all so bad. My previous opinion of cheese broth holds true; greasy & watery with a weird cheese funk. Not something I want to slurp down in cupfuls. The ravioli filling did have good flavor, but needed a binder cause as soon as I cut into one, all of the sweet potato burst out and dissolved into the crappy broth (which actually improved it marginally).
But, lets back up a little.
Wednesday
SIXTY-EIGHT : SPAGHETTI WITH CLAMS
DECEMBER 7 2011
DECEMBER! OH CRAP! I was already stressing about getting everything done before the gluttony of Thanksgiving and a lovely trip to Cali delayed me even more. But, rest assured, it was totally worth it. I mean, I love Thanksgiving leftovers more than just about anything so no way I'm cooking anything else. And seeing my little sis graduate from grad school was just about the best thing ever and fully worth any delays (love ya, sis!).
But that leaves me with less than a month and, after today, 27 recipes. EEEP! We can eat nothing but Frankies from now on! I am reserving 9 of them for the Grand Finale Sunday Sauce Party, so will not worry about them right now. (Yep, I am already planning Sunday Sauce. Even got a schedule...)
Today I picked a quick and easy pasta dish I could toss together after work with little stress. This clam pasta can supposedly be made in the time it takes to cook the pasta.
DECEMBER! OH CRAP! I was already stressing about getting everything done before the gluttony of Thanksgiving and a lovely trip to Cali delayed me even more. But, rest assured, it was totally worth it. I mean, I love Thanksgiving leftovers more than just about anything so no way I'm cooking anything else. And seeing my little sis graduate from grad school was just about the best thing ever and fully worth any delays (love ya, sis!).
But that leaves me with less than a month and, after today, 27 recipes. EEEP! We can eat nothing but Frankies from now on! I am reserving 9 of them for the Grand Finale Sunday Sauce Party, so will not worry about them right now. (Yep, I am already planning Sunday Sauce. Even got a schedule...)
Today I picked a quick and easy pasta dish I could toss together after work with little stress. This clam pasta can supposedly be made in the time it takes to cook the pasta.
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