Week 23: 20 Minutes or less - Pasta, Ham, Peas, and Scrambled Eggs!!!

 This week's theme was especially suited to my weekend activities, which included watching the Bonnaroo webcast and drinking a lot of beer. There are so many great bands playing that I wouldn't have time for more than 20 minutes to cook dinner.

Even though I love to watch cooking competition shows on TV, I should know better than to think that I was capable of that shit.

FUCK YOU 52WEEKS!!

I attempted to make Jaime Olivers Penne Carbonara with a few twists. I made pasta and scrambled eggs.  The damn timer was beeping and I poured the eggs in and the skillet was still screaming hot and what the fuck else was I supposed to do, because the damn timer was beeping, beeping, beeping, beeping.

I will say that my wife said she loved it. Which she always does. Then she asked if she could eat it for dinner tonight, which would be a positive sign, but she is pregnant, so eh...

Here we go!

Timer is set. Water for the pasta is boiling in two pots.

Separating the eggs.

I still had to shell all of those peas! Took a lot of time.

Threw the peas in the water for the last 30 seconds.

BLECH! Scrambled Eggs!

Week 22: Tarts - Ratatouille Tart

This week I needed to make up for French week and do Tart week. My wife and I combined it into a huge meal that was way to much food.

We made a Ratatouille Tart, which, even without the onions, was pretty much like ratatouille. And if the French made pizza, this would be it.


Recipe comes from smittenkitchen.

Puff pastry rolled out with homemade tomato sauce

 

Oh. So. Yummy.

Week 21: French - Poulet en Cocotte Bonne Femme

(Casserole-roasted Chicken with Bacon, Onion, and Potatoes)

Apologies for the lateness of this entry. My friend took me to Vegas for one last hurrah before our new baby comes. It took me a few days after that to recover. Vegas is hard on an old man.

This recipe come courtesy of Julia Child's Art of French Cooking (of course).

I am always a bit surprised by how comparatively easy she makes it to make really good food.

Cooking bacon in butter.

All trussed up with no place to go.

Browned on all sides in the butter and bacon fat.

Covering the potatoes in butter.

The potatoes are moved to the sides and then the rest are added in. Of course it wouldn't be French without a bouquet garni

The wing fell off before I could take a picture. That's how tender it was.

 

 

 

 

 

We had to do French week and Tart week together, so we made a French tart, but that is another post.