PENMART01 wrote:
http://eat.epicurious.com/recipes/lu...s/lukins/reci=
pe_
arch/03_09_28_R.html#r_5
BLT Pasta
Robert Jepson, Redmond, Wash.
Gently simmered half-and-half instead of heavy cream is a nod toward mo=
deration
in this updated version of Spaghetti Carbonara.=20
Only Cookie Katz would post this sort of nonsense lifted directly from=20
a copyrighted source. But what's new...?
This recipe has bacon and pasta in common with carbonara and nothing=20
much else. Onion, garlic, tomatoes, blue cheese, cream aren't part of=20
a carbonara.
The cookbooks from Sheila Lukins are a mishmash of poorly-researched=20
traditional recipes and badly articulated "modern" ones. In her big,=20
fat book called "The New Basics," she has an enormous bibliography at=20
the end. So let's see. It's the *new* basics, she says, but it's all=20
based on a zillion old books. Change some of the old ingredients by=20
substituting new, trendy ones.
Too many of her recipes are just as bad as this one. At very least,=20
the headnotes describing them should have been edited to reflect=20
something closer to what's really going on.
Pastorio
1 pint half-and-half
4 ounces blue cheese
Salt and freshly ground black pepper, to taste
16 ounces hickory-smoked bacon, cut into 1/2-inch pieces
1 large yellow onion, chopped
2 cloves of garlic, minced
1 can (28 ounces) peeled tomatoes, drained and diced
1 pound linguine, cooked al dente
2 tablespoons chopped flat-leaf parsley, for garnish
=20
1. In a small saucepan, bring the half-and-half to a gentle simmer (do =
not
boil). Add the blue cheese and stir until completely melted. Season wit=
h salt
and pepper. Set aside and keep warm.=20
=20
2. Cook the bacon in a large skillet over medium heat, stirring occasio=
nally,
until the edges are lightly browned, about 8-10 minutes. Drain off all =
but 2
tablespoons of the fat, then add the onion and garlic to the pan; saut=C3=
=A9 until
wilted, stirring occasionally, about 5 minutes. Stir in the tomatoes an=
d cook 1
minute longer.=20
=20
3. Add the warm cheese sauce to the skillet and mix thoroughly. Simmer =
for 5
minutes.=20
=20
4. Place the linguine in a large serving bowl and toss with the sauce. =
Sprinkle
with parsley and serve.=20
=20
Serves 6. Per serving: 640 calories, 70g carbohydrate, 26g protein, 27g=
fat,
75mg cholesterol.=20
---
=20
Penne With Spring Vegetables
Spring vegetables, it says. Like mushrooms, garlic, fresh tomato,=20
sun-dried tomatoes...
Keri Whitehead Fredericks, Destin, Fla.
This winning recipe makes a colorful presentation when served in a larg=
e pasta
bowl!=20
=20
1 pound asparagus, ends trimmed
1 pound penne pasta
1/4 cup extra-virgin olive oil
1 leek (3 inches of green left on), well-rinsed and julienned
1 pound mushrooms, quartered
5 cloves of garlic, minced
1 splash dry sherry
1/2 pound fresh baby spinach leaves, well-rinsed
1 ripe tomato, chopped
10 oil-packed sun-dried tomatoes, julienned
Salt and freshly ground black pepper
1 cup torn fresh basil leaves
Pastorio