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Photo from eatwell101

Photo from eatwell101

It seems like all of the recipes coming from Ada Boni’s The Talisman Italian Cookbook either use spaghetti or rigatoni.  Personally as a kid growing up, my favorite was shells because I could scoop up sauce inside each one.  This dish was/is a standard in most Italian restaurants in America.  There are slight variations to this classic and I wonder how today’s great chefs like Batali and Colicchio make their Carbonara dishes.  This one is very simple as are most recipes in this cookbook.

INGREDIENTS:

1 lb spaghetti (#8)

1/4 b lean bacon diced

3/4 cup Romano or Parmesan cheese

3 eggs lightly beaten

1/4 cup white wine

1 tsp pepper

DIRECTIONS:

Cook spaghetti in rapidly boiling salted water until tender.  While spaghetti is cooking, fry bacon over low flame until bacon is crisp.  Add cheese (and wine) to beaten eggs.  Drain spaghetti and return to the pot.  Pour egg mixture over the hot spaghetti;  add pepper and two TBS of very hot bacon fat.  Stir.  The heat of the spaghetti should cook the egg mixture.  Transfer to hot platter; garnish with bacon.  Serve.

Call the cardiologist!

Recipe from The Talisman Italian Cook Book

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Toad In A Hole

Toad In A Hole

If you have a weekend house, then you probably get weekend house guests.  Breakfast is often a leisurely affair with lots of catching up over bottomless cups of coffee.  This is a great recipe if for no other reason than it eliminates the staggering of serving individual plates of fried eggs or pancakes.  As hostess I am always the one who eats last and although I don’t mind that, the guests feel uncomfortable starting without me and end up with cold food.  So try this next time you have a house full of guests.  It has been called Toad in a Hole, Hen in a Nest, Eggs in a Basket and One-eyed Jack.

 Ingredients:

1 loaf of Italian bread

4 eggs

1/4 cup of half & half

Salt and pepper

1/4 cup grated Parmesan cheese (optional)

Directions:

Preheat oven to 375 degrees. Line baking sheet with parchment paper.

Using a serrated knife, cut 4 holes about 2 inches in diameter into the top of the loaf.  Insert the  knife into bread about 3/4 of the way into loaf, be careful not to cut through the bottom.  Carefully move the knife around to make a circle and use fingers to remove the cylinders of bread.  A larger loaf would allow for more eggs.

Crack an egg into each of the holes.  Top with a TBS of half  & half.  Season with salt and pepper.  Sprinkle 1 TBS of parmesan cheese on top of each egg.

Bake till whites set and yolk is still jiggly, about 10-15 minutes.  Serve immediately. 

This recipe is from the Pow Wow website.

 

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Passover Seder, beef brisket

Oh Yummy Good Leftover Brisket

I just realized while I was eating leftover brisket from a Passover Seder that TODAY is GOOD FRIDAY and I am supposed to be abstaining from meat.  GOOD GRIEF CHARLIE BROWN! You see what can happen in a household divided and united at the same time?  I wouldn’t miss a Seder dinner with all of its meaningful traditions and Peter wouldn’t want to miss out on the Easter Parade.  So although we started out in our lives following different paths, we have always walked together. Well it makes for a lot of holidays – although it’s clear that Peter realizes Christmas is much more fun than Chanukah.

And the refrigerator… Pickled Herring for him, Roasted Red Peppers for me.  Mother’s Gifilte in a jar for him and peanut butter for me.  And now, that I ate the last of the brisket, we still have Kugel and hard boiled Easter Eggs. And for dessert we can have Matzel Toff or Cadbury Creme Eggs. It may be confusing and sometimes conflicting as in the case of eating brisket on a meatless day in Lent, but it’s NEVER BORING around here.  Happy Easter to all and a Guten Pesach too – (for some reason, they get to celebrate for a week ) while we have had 40 days of  not eating our favorite foods and only one day of celebration – EASTER.

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