Alberto’s Pasta Carbonara

22 12 2011

There is nothing better than eating an incredible meal when you have no expectations.  Last year when I lived in Italy for four months I had a ton of over the top food experiences.  Most of them were when my mom or friends came to visit and we went to fancy hot spots in Florence, Chianti and Sienna.  The raw ingredients in Italy were so incredible that it was truly hard to have a bad meal.

However, one of the most memorable dinners in Italy was when my boyfriend at the time, Alberto, offered to make me dinner.  Now I have to be honest, in the four months I lived with this man, I never saw him make a sandwich.  Alberto was a total guy’s guy.  The refrigerator would have been empty if I didn’t live there…completely bachelor style.  He actually went home on his lunch breaks from work to eat with his family because his mom made elaborate three course meals. (could you blame him?)  So the night Alberto said, I’m going to make you my “famous Carbonara”, I didn’t get too excited.

My expectations were in-line with the Americanized Pasta Carbonara which is typically pasta with bacon, cheese, eggs, garlic, green peas and cream.  Nothing about that combination ever seemed too sexy to me, primarily because my tummy doesn’t do well with rich heavy dishes. (lactose intolerance doesn’t help).  I’m an olive oil kinda girl.  That’s why I love Italian food!

Alberto’s Carbonara was full of simple ingredients, bold flavor and was amazingly light for a Carbonara.  He shared his special tricks with me and I’d love to share them with you.  If you notice, there is no cream, butter, or peas in this recipe.  Instead, the whipped raw eggs and Parmesan cheese naturally make a light creamy sauce.

Watch the video and try this recipe for satisfying and delicious winter meal!

 
Alberto’s Pasta Carbonara: (with a Kasey twist)
Ingredients:
12oz. fresh spaghetti or linguine pasta (I recommend Al Dente Pasta)
½ large yellow onion
3 garlic cloves, minced
7 slices of thick cut bacon, sliced in thin lardoons
2 extra large eggs, at room temperature
4 oz. grated Parmesan cheese
1 handful of fresh arugula
½ lemon, juiced (optional)
Kosher Salt and Fresh Cracked Pepper, to taste
 
Put the thin slices of bacon in large sauté pan over medium heat.  Let the bacon render and begin to crisp for 10-15 minutes over low heat. In a separate pan, heat 1-2 Tbs. of olive oil.  Saute the slivered onion and minced garlic and for 4-5 minutes, until the onions start to caramelize. Place the cooked onion, garlic, bacon and bacon fat in a big bowl. (reserve the bacon fat to add later)  In a separate bowl, scramble the eggs with 2 oz. of Parmesan cheese.  Set aside.
 
Boil the pasta in a big pot of salted water.  When the pasta is al dente (just done with a bite), drain it with a slotted spoon and put the hot pasta in the bowl with the bacon, onion and garlic mixture.  Stir in the scrambled egg mixture and the bacon fat.  Mix together while slowly adding in the rest of the Parmesan cheese. Season with lots of fresh black pepper and Kosher salt.
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The Sexiest Cheese on the Planet

7 12 2011

Last winter I was strolling the isles of Whole Foods and I stopped at the cheese section to take a look.  I casually took a piece of bread and smeared the gooey wash rind cheese sample all over my bread and kept walking with my shopping cart.  By the time I reached the bread section I put the cheese in my mouth and literally was hit with an explosion of flavor: salty, funky, creamy, tangy, freaking DELICIOUS!  I closed my eyes and literally felt like I was dancing in a dark room with my future husband. (I am single, by the way)  I decided right then and there Epoisse de Bourgogne was the sexiest and most exotic cheese I have ever tasted in my life. My new favorite!  I hurried back to the cheese counter and without hesitation I picked up my first round of Epoisse for 20 bucks.  I couldn’t picture a better way to spend my money.

Let me break it down for you.  If you don’t like a cheese with funk and character, you probably won’t fall in love with Epoisse like I have.  But if you’re a fan of Italian Taleggio or “stinky” cheese, Epoisse is the French equivalent of heaven.  Epoisse is made in small town in France in the Burgundy region.  It’s an unpasteurized cow’s milk cheese that is “smear-ripeded” (brushed in Burgundy wine, giving it that amazing orange-red color), which produces a firm flavorful rind around the cheese that intensifies as the cheese matures.  As the cheese sits out in room temperature the rind stays firm while the center melts into a pudding-like texture.

So what do you drink with a cheese so complex?  The perfect pairing is a Burgundy wine from the exact region the cheese is made.  Usually food and wine that are made in the same place taste great together.  (funny how that works) The cheese tastes fantastic with French baguette or toasted crostini.  I prefer thin slices of Artisanal raisin-nut bread with Epoisse to blend the funk and salt with a little sweet and savory. A year later I still feel giddy when I buy a round of Epoisse at the store.  I hope that you give it a try and hopefully you fall in love like I did.





Cedar Paper Grilled Salmon

5 12 2011

What I love about cooking is finding ways to make a single ingredient shine.  I’ve never been big on smothering a dish with butter or cream, like many restaurants do, in order for it to taste good.  If you start with fantastic product you should be able to end with fantastic results, using good cooking techniques of course.

Last weekend one of my clients asked me to make grilled salmon for a very high-end dinner.  At first I was a bit stumped thinking, “how can I seriously impress these people with a simple piece of grilled salmon?”  I went to Whole Foods to find the most pristine salmon I could get my hands on.  When chatting away with the fish specialist I asked him if he had any cedar wood planks for grilling fish. Grilling on cedar wood planks infuses fish (of whatever you are grilling) with a subtle hint of smokiness while retaining its natural moisture.  It is a fabulous way to showcase a great ingredient without completely overpowering its natural. (and that is what I am ALWAYS looking for!)

The fish specialist looked around for planks, said he was sold out, but showed me a new product that just came in: Cedar Wood Paper!  I immediately got psyched!    What a genius invention!  Pliable cedar wood that can be wrapped around fish. This would give the fish more moisture and flavor and it would look gorgeous for presentation.  I bought a bunch of scallions, some honey and whole grain mustard and left the grocery store ready to fire up the grill.

So how did I prepare the salmon and cedar paper?

1. Soak the cedar paper under water for at least one hour (this will prevent instant burning on the grill)
2. Bring a small pot of water to a boil.  Trim the white ends of the scallions and blanch the scallions in the water for 1 minute.  (they should be wilted but not super soft)
3. Sprinkle the salmon generously with Kosher salt and a pinch of freshly cracked pepper on both sides
4. Place individual pieces of salmon in the center of the cedar wood paper, skin side down. (i recommend having the skin taken off for you when you are purchasing it)
5. Combine equal parts of honey and whole grain mustard in a bowl and mix.  Brush this “glaze” on the top of the fish.
6.  Fold both sides of the cedar paper over each individual fish. Tie the paper together with a scallion.
7. Place a piece of foil over the grates of a hot grill. (this is super important because the cedar paper and fish will burn if you do not put the foil down)  Place the individual pieces of wrapped salmon on the grill and cook for 10-12 minutes, depending on how you prefer your salmon and how thick it is.  Serve immediately!

Why am I so obsessed with Cedar Paper?  Because it add’s a “wow” factor to such a simple preparation of fish.  Also, it is so incredibly versatile!  You could use the same technique listed above with meat, tofu or vegetables.  You can add any spice blend or aromatics to this dish and make it your own.  Go to your local Whole Foods or World Market and buy this fabulous cedar paper and let me know what you decide to make!