No take-out tonight – I cooked. And what’s more, I knocked off three new recipes from my “to try” files … only thousands to go. ;)
Had company for dinner tonight. I made the Vinaigrette from my Ina Garten (Barefoot Contessa) post yesterday. It’s a recipe from her new cookbook, Barefoot in Paris. Flavorful, with a distinct tang, it will be repeated again. I used the dressing on simple mixed greens with crumbled gorgonzola.
I also made Spaghetti with Sage, Bacon and Artichokes. A simple dish to pull together, it packs a whollop of flavor. The sage is cooked in butter and you can definitely taste it in every bite. It came together very quickly, and presents nice enough for company.
Lastly, I made Chocolate Chip Cake for dessert. A snack cake with chocolatey goodness throughout, the teachers at my son’s school will be sampling this one tomorrow too.
I’ll leave you with the recipes and a kitchen myth debunked.
Kitchen Myth: A box of baking soda in the fridge or freezer absorbs odors – FALSE. Baking soda is actually very poor at absorbing odors, but because it seems to make sense, millions of people have that little orange box in their fridge. Activated charcoal would work much better, but it’s expensive. Instead, toss the orange box and wrap your foods better and clean the fridge once in awhile. (Source)
Until tomorrow …
Fettuccine With Sage Butter, Bacon and Artichokes
1/2 cup unsalted butter
1/2 cup very coarsely chopped sage leaves
1/2 cup cooked bacon — cut in thin strips
1-1/2 cups drained jarred artichoke hearts — cut in large cubes (18 1/2 ounces)
1 lb dried fettuccine
1 cup freshly grated parmesan cheese
salt and fresh ground pepper — to taste
Bring a large pot of salted water to boil for pasta. Melt butter in large skillet over medium-low heat. Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes. Add bacon and artichoke hearts and cook until heated through, about 1 minute. Boil fettuccine until tender but still firm. Drain and add to sauce in skillet. Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs. Taste and season with salt if neccessary.
Chocolate Chip Cake
1 stick butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
1 tsp. vanilla
2 cups flour
1-1/2 tps. baking powder
1 tsp. baking soda
1/2 cup sugar mixed with 1 tsp. cinnamon
1 cup chocolate chips
Butter bottom of 13 x 9 pan. Set aside. Cream butter, sugar, eggs together in mixer. Add sour cream & vanilla. Sift flour, baking powder and baking soda in bowl. Add to butter mixture and beat till combined. Spoon half of batter into prepared pan and spread with offset spatula. Sprinkle half of cinnamon sugar mixture on batter in pan. Cover with half of chocolate chips. Spoon dollops of remaining batter in pan. Spread CAREFULLY with spatula. Sprinkle with remaining cinnamon sugar mixture and rest of chocolate chips. Lightly press chocolate chips into batter. Bake at 350 for about 25 minutes.