dinner with heather

i can't believe that it's only been 5 days since i've last written, yet, there's so much to report on!

so, i left off at dinner with my roommate from last year, heather.

on the menu that night:
- spaghetti all'amatriciana
- pollo arrostito con del rosmarino, aglio e vino bianco
- carote brasate con parmigiano
- croccante

i've only ever really had the luxury of  cooking with someone once in my life - when i was in first year during the elgin hall "iron chef" competition. however, luck of luck, my friend brandt (who loves to cook) came by to drop something off; one thing led to another and before i knew it, i was cooking along side a good friend. it was interesting because we were both sort of quiet with brief comments or instructions thrown in for good measure, which is completely different than the general chaos that is my family kitchen. but, with just 2 hours before heather was due to arrive, savouring the moment couldn't last long as we sped through the preparation of the chicken dish first (because it takes ~40 mins) and the carrots (which brandt chopped up). the amatriciana sauce was the last to hit the stove because it needed the least time. before an hour was up, everything was ready to go and beginning the process of heating pans took up the entire stove. before i could blink, everything was browning or sauteeing, developing flavours that would come out later on.

what i didn't expect, was the acrid kick of the tomatoes at the start of the amatriciana sauce. i edited the recipe by adding a little sugar to help it along, and i like to think that it made a difference in the end result. but, can i just say that the sauce was incredible!?!? spicy and rich, with the mellow pancetta dissolved completely in the thick tomato paste that seems to have come from the liquidy diced tomatoes i used.

i was a little disappointed with the chicken because i didn't feel like the flavours really came through. maybe i just need more flavour because i'm used to chicken now, but heather seemed to like it and i guess, when you're entertaining, that's all that important.

never having consciously eaten braised carrots, it was a pleasant surprise at the intense orange and golden colour that developed and the sweet, almost dessert, sugary taste that was in every bite. incredible. countered with that touch of pungent salty flavour of the parmesan cheese and you've got fireworks for your mouth.

the dessert was delicious, as i mentioned in my other post. definitely well recieved and will be made again.

3 more down, 484 to go

two soups and a dessert

i'm back!!!! sorry for the long absentia - school, exams, holidays, conference... meh, the list could go on, but i'm back and am totally determined to get the adventure completed before i graduate in just a few short months...

on that note, 3 dishes to report on:
- zuppa degli spinachi
- zuppa d'orzo al Trentino
- croccante

ZUPPA DEGLI SPINACHI
- spinach soup


this would have been popeye's constant IV. it's a cream-based soup which turns a muted green colour from the spinach that is added. at first, i must admit to not liking it because the taste of the milk/cream was just too strong and the nutmeg came through much more than i thought. however, the next day when i warmed it up again for lunch, the flavours had had a chance to merry and come together into a warm blend of indistinguishable flavours. this was where the true beauty lay. if i could add something to the instructions, i'd probably say that the soup is best served the day AFTER it's made.

i ate it with crusty olive ciabatta and a side of over-easy egg (which, if broken in the soup bowl, makes the entire thing more creamy without the taste of milk). very tasty, but not what i would choose for the dead of winter. it's more a late-fall soup.

ZUPPA D'ORZO AL TRENTINO
-barley soup in the style of Trent

this soup was delicious from the moment it was made (i think it's because it really did sit for a long time on the stove mellowing the flavours. ) you make the barley and the flavoured oil seperate then add them together, throw in the carrots and the potatoes and let it come to a slow simmer for as long as you'd like. the result is a creamy looking thick-ish soup that coats your sides and leaves you full, but looking forward to the next bowl. yum. a definite keeper for cold days.

it uses pancetta - the italian bacon. i found working with it rather interesting because it really is just a big slab of fat with only the tiniest bit of meat on one side. raw, it doesn't really have a strong smell (unlike proscuitto) but cooked, the subtle flavours of it come out. this becomes one of the dominant flavours in the dish and is very similar to fried bacon (with out the smokiness).

CROCCANTE
- italian praline

this is possible one of the easiest desserts i've ever made. it takes 2 ingredients: sugar and almonds. while it does take time to skin and chop the almonds, the result is a beautifully golden sheet of caramel/almond goodness. i may have just found the equivalent of my brother in law's christmas candy...

this it for now! tomorrow i cook for my ex-room mate. on the menu:
- pasta all'Amatricina
- pan roasted chicken with rosemary, garlic and white wine
- braised carrots with parmesan
- croccante and esspresso

ciao!