I’m introducing today Sandy Bergsten, a friend since 7th grade, and a relatively new blogger who has something to say about entertaining, which is what her site AndSheCooks2.com is all about: “Entertaining with ease.” Sandy is a former professional cook who loves to entertain and she simply has always given the best dinner parties—whether from her tiny Manhattan apartment when she lived there or her house in Cleveland, and now in Dayton, Ohio. She was so good at it, made it look so easy, I encouraged her to blog about it. She’s taken up the challenge and I’ve requested a brief Q&A on entertaining issues people have and what she advises. Sandy is also sharing with us her recipe for Risotto Carbonara. Michael Ruhlman: Hi, Sandy, thanks for being here and answering a few of Read On »
Posts Categorized: Pasta
There’s a visceral pleasure to eating dangerous or forbidden food. Wild fugu, for instance. Wild mushrooms. Raw meat. Even oysters, still virtually alive. Why on earth would anyone try to eat something that stings? And believe me, these are prickly motherfuckers. Why? Because it’s fun. But there’s more to them than that. And the devoted baker and wonderful soul who runs Two Sisters Bakery in Homer, Alaska, describes why this “pesky, painful weed” is great to eat. Thanks for this valuable guest post, Carri! — Michael by Carri Thurman Nettles, the wild edible and pesky, painful weed that has been a staple of traditionalists and confounding gardeners since the beginning of time, are finally getting their spot on the culinary stage. Nettles are replacing kale as the superfood of the moment, boasting the highest levels Read On »
Take a mathematical look at the shapes of pasta, elaborating the shape into formulas and computer images, via Wall Street Journal.
Here are six solid summer pasta recipes, including one for cavatelli with lobster, tomato, pea tendrils and lovage, via WSJ.
How-to-make-pasta instructions almost always include putting flour on your counter or board, forming a well and cracking your eggs into the well. I almost always wind up with egg white on my shoe when I do this. It only dawned on me while working on the pasta dough ratio for Ratio that this well method was completely unnecessary and that I would never have to wipe egg white off my shoe again. The dough is thoroughly mixed and kneaded till smooth so how you incorporate the eggs isn’t critical. I imagine the original reason for the well method was that it saved on cleaning a bowl, but I would rather clean a bowl than my shoe and floor. The well method is romantic, encouraging a measure-by-eye attitude and evoking images of an Italian grandma in Read On »