Spaghetti with Fried Eggs and Pangritata For One

Recipe 5 of 5 for the month of March 2012

I love looking online for new recipes. It's one of my favorite hobbies. I especially love websites with great photos which is where I found food52.com Their recipes are extensive, sometimes too daring for a weeknight, but the pictures are really a thing to behold. I aspire to take photos as good as them. I found an article titled, More Jennyisms which is a compilation of favorite recipes and blurbs from Jennifer Steinhauer a popular home chef with her own weekly column. She's hilarious and a real delight to read. I want to make all the recipes on his list and in time I will get there.

Tonight I was drawn to the recipe for spaghetti for one. Since I'm alone in my apartment and recipes usually call for a proper use of leftovers I was excited to try this one. Cracking an egg into a skillet? I still can't do it well. One of these days I'll get it. The recipe calls for capers, but I omitted them. Feel free to add them if you like.


Ingredients:

• Pasta:
• 4 ounces spaghetti
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 2 large eggs
• 2 tablespoons chopped Italian parsley

• freshly ground black pepper, to taste
• 1/4 cup grated Pecorino Romano cheese

Pangritata:

• 2 tablespoons olive oil
• 1/3 cup fresh or stale coarse breadcrumbs
• 2 teaspoons minced fresh rosemary leaves
• zest from half a lemon

Steps:
For the Pangritata
1. Heat 2 tablespoons of olive oil in a skillet under medium heat
2. Add breadcrumbs until golden brown, about 5 minutes
3. Add rosemary and remove from heat
4. mix in lemon zest and set aside


For the pasta:

1. Bring a pot of salty water to a boil and cook pasta to al dente
2. Melt 1 tablespoon oil olive oil and butter together in a large skillet
3. Add garlic and immediately

crack the eggs in the skillet
4. Lower the heat so the garlic doesn't burn the egg whites to set but the yolks to remain runny.
5. Drain the pasta and retain half a cup of water
6. Add the pasta to the skillet.
7. Add parsley and mix well. If you want a wetter dish add the

pasta water to desired texture
8. Remove from heat and add pangritata and serve!

Finished Product:
This is exactly the kind of dish I should have been making when training for my marathons. If I get into this years marathon I'll be eating this one a whole lot. I love the fried eggs mixed with the bread crumbs. It's a great flavor combination. The dish lacked some heat. When I make this again I'll be sure to add some red pepper flakes. This took me only 30 minutes to make and I had enough for leftovers fr the next day. It appears I failed to make this meal for one, but that's one failure I don't mind all that much.

5 out of 5 stars!

Hot & Sour Soup

Recipe 4 for the month of March 2012

Earlier in the month I was dying. At least that's what it felt like. My nose was running like a Usain Bolt and my face was puffy. It felt like the end was near. In times like these I rely on powerful soups. There's a Vietnamese place near my work that has some incredible soups. I downed about a gallon of this Shredded Beef stew and felt amazing afterwards. I decided I needed to make a soup that night.

Lamb Chops with Mint Chimichurri and Balsamic Mashed Potatoes

Recipes 1-3 for the month of March 2012

In one meal I knocke3d out 3 new recipes. It's true and it was all done within an hour! This is the first time I have ever made mashed potatoes in my life. Normally I leave that to my mom or girlfriend but with this not being thanksgiving and my girlfriend not existing it was up to me to step up. My favorite part of this meal is by far the Chimichurri sauce. Holy smokes this stuff is great and really easy to make! It took about 5 minutes to make and it was far and away the best part of the meal. The recipe I based this on called for a little less mint and parsley, but I didn't like the consistency of the sauce so I kept adding more and more mint and parsley to the food processor. The key is to taste the sauce as you go. It's the only way you'll know for sure.

Recipe #1 Chimichurri Sauce

Ingredients:

2 cups fresh mint

1/2 cup fresh flat-leaf parsley

Olive Oil

2 tablespoons chicken broth

1.5 tablespoons of white vinegar

2 teaspoons minced shallots

Pinch or two of crushed red pepper

2 garlic cloves minced

salt and pepper

Directions:

Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, salt, and black pepper in a food processor; process until blended.

Finished Product:

Seriously, that's the only step! It's genius in it's simplicity! I wanted to lick the bowl when I was done. Has anyone ever put this on top of a burger? I might have to try that. Or a hot dog?! I will totally put this on top of a hot dog inside a potato bread bun. This needs to happen asap.

5 out of 5 stars!

Recipe #2 Lamb Chops

Ingredients:

2 Lamb chops
Cooking spray or butter

salt and pepper

Directions:

1. Sprinkle meat with salt and pepper

2. Heat pan and add cooking spray or butter or both.

3. Once the pan is hot add the meat; cook for 5 minutes on each side.

4. Set meat aside for at least 5 minutes to settle.

 Finished Product:

I don't cook lamb all that often, but this was pretty great. I'd say lamb is my third favorite meat. Cow is in 1st, Chicken is 2nd, Lamb 3rd, Pig 4th and Pigeon 5th. I had pigeon in Egypt. It was boney but as delicious as revenge has ever tasted! Take that stupid bird! How weird is it that we call some meats by the name of the animal and others we don't? Cow is a fun word to say too. How about we make some cow tonight? Sure, honey!

Anyway, not a lot of meat on these here bones! The chimichurri sauce made this dish lip smacking good. I can't imagine having lamb any other way.

3 out of 5 stars! Not the best, but I plan on perfecting this one on a BBQ in my new apartment.

Ingredients:

1 pound Yukon gold potato, peeled

1/2 cup buttermilk, at room temperature

2 tablespoons of butter

Tablespoon of Olive oil

salt and pepper

Tablespoon of good balsamic vinegar

Directions:

Cut potato into 1-inch pieces.

Place potato in a medium saucepan; cover with water.

Bring to a boil; reduce heat and simmer for 15 minutes or until potato is tender.

Drain well, and mash potato with a potato masher.

Stir in buttermilk, butter, and salt. Drizzle with olive oil.

Finally, drizzle mashed potatoes with some quality balsalmic vinegar.

Finished Product:

 I never make mashed potatoes because it sounds like a hell of a lot of work, but when I saw this recipe I thought it was pretty simple. And it was! No need for a hand mixer or anything! The balsamic vinegar is something I heard about in Italy and I always wanted to try it out. It's a good addition, but next time I will omit it. I just love mashed potatoes too much to mess with a classic.

3 out of 5 stars!