Happy 2016! Hope your holidays were filled with lots of wonderful food. So far this year, I've mostly been cooking favorites from my old cookbooks. However, I did try this new recipe for potato kugel from the New York Times.
This is what it looked like when it came out of the oven.
And this is what it looks like sliced and served.
The outside was brown and crispy but the inside was perfectly fluffy and tender. I will definitely be making this recipe again, but I plan to double the amount of onion next time. It was a little bland.
Yesterday for lunch I made pasta with brown butter and sage. It's very simple but completely decadent, with that butter coating everything.
The recipe is from Mark Bittmann's How to Cook Everything. Here's the abbreviated version: Cook a pound of pasta. Reserve a cup of the cooking water before you drain it. While the pasta is draining, melt 6 tablespoons of butter and cook 20-30 sage leaves in it until the butter turns brown (watch carefully, because it goes from brown to burnt in seconds). Turn off the heat and return the pasta to the pot and toss to coat with the butter. Add 1 cup grated Parmesan cheese. Use the reserved cooking water to thin the sauce if needed. Season with salt and pepper to taste. Enjoy!
This is what it looked like when it came out of the oven.
And this is what it looks like sliced and served.
The outside was brown and crispy but the inside was perfectly fluffy and tender. I will definitely be making this recipe again, but I plan to double the amount of onion next time. It was a little bland.
Yesterday for lunch I made pasta with brown butter and sage. It's very simple but completely decadent, with that butter coating everything.
The recipe is from Mark Bittmann's How to Cook Everything. Here's the abbreviated version: Cook a pound of pasta. Reserve a cup of the cooking water before you drain it. While the pasta is draining, melt 6 tablespoons of butter and cook 20-30 sage leaves in it until the butter turns brown (watch carefully, because it goes from brown to burnt in seconds). Turn off the heat and return the pasta to the pot and toss to coat with the butter. Add 1 cup grated Parmesan cheese. Use the reserved cooking water to thin the sauce if needed. Season with salt and pepper to taste. Enjoy!
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