Monday, April 15, 2013

Gemelli with Caramelized Onions, Kale and Bacon

Total Time: 50 minutes

Grade: C+

Make Again: No

Recipe Source: Pasta Revolution

This was fine. It tasted good, but was more work than I wanted, because caramelizing onions takes a long time! Also, my bacon was really lean and didn't render much fat, so I ended up having to add lots of water during the process.

I think if I want pasta and kale, I will make this recipe from Everyday food instead. It is simpler and just as good.

The recipe comes from the Pasta Revolution book, which has a Pasta plus Five chapter. This is one of those recipes. I would want a 5 ingredient pasta recipe to be quicker. It wasn't 50 minutes of work, but you couldn't really leave the kitchen during the time.

Wednesday, April 10, 2013

Meatballs for a Crowd (or your freezer)

Prep Time: 50 minutes
Cook Time: 60 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (November 2010)
Recipe Source: ATK TV (Season 12)
Recipe Source: Pasta Revolution

These are possibly the best meatballs I have ever had. They are a bit of work, but the recipe makes a huge amount of sauce and meatballs. I got 39 medium sized (less than 2") meatballs from the recipe.

I came very close to making these just ok meatballs, when I almost didn't add the proscuitto. I had to go to Trader Joe's to buy it and I didn't want to. But decided if I didn't, the salt would be off, and I didn't want to mess with the original recipe that much. I'm so glad I got it, because it really added a lot to the recipe.

My least favorite part of making these was grating the onion (1.25 cups). I might use the food processor for that next time. The tears were pouring out of me.

The meatballs are baked instead of pan-fried which is nice, because a lot of the fat renders out and it is a bit easier with so many. The sauce and meatballs are finished in the oven. They use 6 cups of tomato juice because supposedly the sauce cooks down. I only used 4 cups, and even took the cover off the last half hour, but still felt the sauce was a little thin. I would use less next time. but I like a thick sauce.

As I said, this made a lot. I have a lot of leftovers in the freezer, which makes me very happy. I will definitely use this recipe again, but not that often, since it makes so much. !

Monday, April 08, 2013

Whole Wheat Sandwich Bread

Prep Time: 5 minutes
Rest Time: 8+ hours
Prep Time: 15 minutes
Rise Time: 90 minutes
2nd Rise: 60-90 minutes
Bake Time: 40-50 minutes
Cool Time: 2 hours

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2011)
Recipe Source: ATK TV (Season 12)

(There is a video on the TV website for this one.)

I never have good luck with making sandwich bread. Wheat or white. It smells good, but I never love the flavor. Until now. This one had amazing flavor. It may have something to do with the butter, whole milk, and honey. Although, to be fair, the amounts were not huge considering this makes two loaves. The wheat germ probably helps the wheat flavor as well.

This recipe takes some forethought and planning because you have to start the night before, and there are many steps. But none are hard, and the results are worth it I believe.

Saturday, April 06, 2013

Skillet Baked Tex-Mex Macaroni

Prep Time: 20 minutes
Cook Time: 20-25 minutes

Grade: B+

Make Again: Yes

Recipe Source: Pasta Revolution

This was a nice quick weeknight meal. My picky eater said it was good, but he complained about the chilies. I will have to mash them up more next time. I used a lighter cheese and very lean beef. Next time I would just use less of regular cheese.

Wednesday, April 03, 2013

Potato Galette

Prep time: 25 minutes
Cook Time: 40-50 minutes

Grade: A

Make again: Yes for a nice meal.

Recipe Source: Cook's Illustrated (March 2010)
Recipe Source: ATK TV (Season 12)

There is a video at the TV website now, which is helpful to watch before trying this recipe.

I really liked this one. It was a bit of work, but not too much. It makes a nice presentation for a serving to others. However, as you can see from my photo, I did burn the edges a bit. It was still really good though. the hardest part is cutting the potatoes. Even with a mandoline. I wouldn't try it without!