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we like, even relish, trying new things. Z likes to read up on stuff and find all the parts and pieces and forge ahead trying things once, twice… or until I freak out. We tried out a new David Rocco recipe because it seemed intriguing. It is called pasta Anto-te and you can find the recipe at the link. It had a few new to us items in a pasta dish and one was pistachio – yum, right? The other was rose water. Not so much really. It called for three tablespoons, which in some cases, like oh, parmesan or olive oil would be sublime.
Rose water belongs elsewhere. In the garden or behind your ears or something. Every bite was as floral as the last and by the end. Well, I didn’t get to the end of my bowl. I think the pistachio could deserve another chance but if anyone wants rose water – I have a slightly used bottle.
Category: home cooking
confetti flautas
tried another recipe from Guy Fieri’s Food tonight. Since it is Saturday and I had some extra time I was able to pull this recipe off without a hitch. We didn’t make the sauce but drizzled on a little Cholula instead and placed the avocado on the plate instead of inside as the recipe stated . Crispy flautas filled with roasted poblanos and amazing confetti mashed potatoes and black beans. Here is the recipe.
french toast vs waffles
we saw an episode of Brunch at Bobby’s recently where Bobby Flay made french toast and dropped it into the waffle iron. We thought it looked like a good idea so we tried it. We just used a standard egg, vanilla, milk and a bit of sugar recipe (out of cinnamon-woops) and used thick cut texas toast. They cooked a little faster than waffles and the sugar carmelized with the heat and became a little crisp in the waffle wells. One look away and Walter got his share too.
a new book and a new burger
since I am on a roll with the big revelations-I will admit that I bought a new book that borders on ridiculous. Food, Cookin’ it. Livin’ it. Lovin’ It by Guy Fieri That’s right. I can’t tell you the draw but it is full of drawings, photos and sort of cranked up classics, everything from apps to dessert. We cooked a new burger out of it. A bit different than many I’ve made in that it has a mix of beef and pork and is topped with sizzled pepperoni and mozz making it a kinda pizza burger. Fun book that I am looking forward to burning though although hopefully not the food.
welcome burger
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| the welcome burger |
standing around chatting about future weekend and dinner plans last week the idea for this burger was presented to me by it’s namesake. So a shout out to her. It was one of those conversations that rolled between me being a hater of chain restaurants (but not always) and liking food sometimes better at home but I was encouraged to try this one out and tonight we did. I am not sure if I made it true to her letter but it was pretty darn good and is a keeper. I did change from her recommended sauce out of necessity but this worked out really well.
Potato bun – lightly toasted with a little butter
Ground Turkey griddled and basted with reduced Lawry’s teriyaki marinade with a bit of added brown sugar
thick slice of grilled Vidalia onion
slice of grilled pineapple (I have a Lodge Cast Iron Grill Pan – awesome)
Pepper Jack Slice
Bacon Slice
On the side we had a new product, Alexia Sweet Potato Puffs (glorified sweet potato tots) They were tasty but not crispy in that normal sweet potato way. I’d probably cook them a bit longer next time. I enjoyed them but wished for that crispy crunch.
My Urban Pantry 