Every month I send out a newsletter with news about my musical endeavors and things going on in my life. For a time I was including recipes in those newsletters, just as a little bonus for subscribers. However, the formatting for the page I was using was complicated, and really, it
just wasn't working. So I have decided to restart this tradition here on my blog.
Those of you subscribing to my newsletter will be directed to a blog post featuring the monthly recipe(s), and those who follow my blog will be able to see it here as well. If you have been a longtime subscriber to the newsletter, you know that you had access to all the recipes I had posted. You will still have access to them, but they will be here instead.
To that end, I am posting all of the previously published recipes here, and starting January every new recipe will be its own blog post. Additionally, I will be using my blog a lot more, so it will be worth subscribing.
So, without any further rambling, here are the previously posted recipes! Happy cooking!
May 2022 - Asparagus Carbonara
Ingredients: -1 bunch asparagus, hard stems removed and cut into pieces. -1 tbsp. Olive Oil -2 Tbsp. grated Parmesan, or Romano cheese -4 egg yolks (no whites) -1 cup chicken or vegetable broth (homemade if possible) -1 tbsp fresh tarragon -1 Lb. Penne pasta. -Black pepper -Salt Instructions:
Heat oil in a small pan, and sauté asparagus until soft.
Bring pot of water to a boil. Add hard asparagus stems. Add penne and cook until al dente.
Meanwhile, add egg yolks, chicken broth and grated cheese to a bowl.
Before draining pasta set aside a cup of pasta water. Drain pasta and return pasta to the cooking pan. Quickly add egg yolk mixture and stir vigorously until the pasta is evenly coated. If it’s too thick, add pasta water to thin out. Add sautéed asparagus and tarragon. Add a generous amount of black pepper. Salt to taste. Serve!!!
This is a great variation on a traditional pasta dish. Rome has amazing pasta carbonara and it’s available everywhere in the city. This is a vegetarian version of the same thing (provided you use vegetable broth rather than chicken broth.) The trick is quickly adding the egg mixture which allows the hot pasta to cook the egg just right and coat the penne with a flavorful film of parmesan goodness. It does not keep well though, so don’t make too much.
January 2022 - German Fladel and Bratwurst Soup
January 2022 - Winekraut
October 2021 - Egyptian Lentil Soup
September 2021 - Zucchini Salad
September 2021 - Shakshuka
August 2021 - Zucchini and Basil Flowers
June/July 2021 - Stone Fruit Salad
April 2021 - Alexandrian Fish
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