toastpoint.blogspot.com
ToastPoint: Spaghetti Carbonara
http://toastpoint.blogspot.com/2008/03/spaghetti-carbonara.html
Thursday, March 20, 2008. My college roommate (of bourbon pear apple sauce. As we all know, however, bacon makes everything better. This iteration of the dish, called by its right name, spaghetti carbonara. Is bacon and eggs on pasta. In the spirit of my roommate, I tolerate no fripperies here. Cream? No Red pepper flakes? No Even pancetta is too much for me- it's better with American-style salty pig bits. Just pasta slicked in bacon grease and egg yolk. You know you love it. Start water boiling for pasta.
toastpoint.blogspot.com
ToastPoint: Watermelon, Feta, and Mint Salad
http://toastpoint.blogspot.com/2008/09/watermelon-feta-and-mint-salad.html
Friday, September 19, 2008. Watermelon, Feta, and Mint Salad. I've made this salad twice already this week. They serve it at Kramerbooks. In Dupont Circle alongside a pulled pork sandwich, but it's good with everything. Seriously. Everything. When the Human Vacuum and I hit Costco last weekend, they were hawking seedless watermelon two-packs. What kind of gluttons manage to consume two watermelons in less that 5 days? People who know about this delicious salad. Watermelon, Feta, and Mint Salad. Get googl...
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ToastPoint: Chicken Paella
http://toastpoint.blogspot.com/2009/01/chicken-paella.html
Sunday, January 25, 2009. Lately, I've been trying to get over my anti-chicken bias. I like to roast a nice chicken, but I become deeply unenthusiastic when the carcass gets broken down any further. I never order chicken in restaurants, or check the chicken option on those little reply cards for weddings and banquets. This is totally unfair to the humble bird, which can be a very delicious and non-utilitarian foodstuff. This is a variation on another paella. 2 Tablespoons olive oil. The dried kind is bes...
toastpoint.blogspot.com
ToastPoint: Palin Pasta
http://toastpoint.blogspot.com/2008/11/palin-pasta.html
Tuesday, November 04, 2008. On this, the last day of the 2008 election, and thus probably the last day the name. Will decorate our highway medians (at least for three and a half years), I give you a final culinary thought on the election season:. No, your eyes do not deceive you. What you see above is pasta in the form of tiny spinach and egg moose. I haven't yet tried this miracle of modern pasta science, but I already know how it will taste- like bitter, bitter tears. Cheat your way thin. 500 love maki...
toastpoint.blogspot.com
ToastPoint: Braised Short Ribs with Pappardelle
http://toastpoint.blogspot.com/2009/08/braised-short-ribs-with-pappardelle.html
Tuesday, August 18, 2009. Braised Short Ribs with Pappardelle. Short ribs take forever. This recipe. For instance, is pretty much a weekend affair. So when you make them, why not make a lot, right? This is a quick and tasty solution to the Case of the Cold Short Ribs (the Cold Case of the Short Ribs? Rich and filling, it doesn't feel like pesky leftover disposal at all—more like $18 restaurant pasta. Braised Short Ribs with Pappardelle. In a large skillet, warm over medium heat:. 1 Tablespoon olive oil.
toastpoint.blogspot.com
ToastPoint: Gumbo, Or Possibly Jambalaya
http://toastpoint.blogspot.com/2008/09/gumbo-or-possibly-jambalaya.html
Thursday, September 18, 2008. Gumbo, Or Possibly Jambalaya. This is sort of gumbo, and sort of jambalaya. We had okra. We had spicy sausage. We had shrimp. I had a vague idea that all of these things were involved in Cajun cooking. And I was right- they're just not traditionally all in the same dish. I never made it to New Orleans before the hurricane, so what do I know? This dish is a freaky mutant combination of the two. Gumbo, Or Possibly Jambalaya. Heat in a large heavy bottom pan or dutch oven:.
