Well it's about time. There's video on The New York Time's Dining & Wine section about what to do with leftovers. It's called "What To Do with Leftovers":
http://www.nytimes.com/pages/dining/index.html
Showing posts with label Mark Bittman. Show all posts
Showing posts with label Mark Bittman. Show all posts
Wednesday, June 11, 2008
Friday, June 6, 2008
Bits and Pieces
Tonight was G&T (gin and tonic) night on the porch. We felt like cold drinks and a hot meal, but since it had been a warm day, we didn't want to heat up the kitchen too much. I had just the right recipe.
Last year, the New York Times published the quickie dinner list to end all quickie dinner lists: "Summer Express: 100 Simple Meals Ready in 10 Minutes" by Mark "the Minimalist" Bittman. It's available here: http://www.nytimes.com/2007/07/18/dining/18mini.html?_r=1&oref=slogin. If you can't access the entire article for free (which I seem to be able to do just by being a registered user), it's worth the price of a download ($3.95, I think).
Prosciutto Pasta
Serves 2
4 ounces of dried pasta (such as spaghetti or linguini)
3-4 slices prosciutto, chopped
1 to 2 tablespoons of olive oil
2 to 3 cloves of crushed garlic
1 tablespoon butter
1/3 to 1/2 cup of bread crumbs (ours was with Italian seasonings)Pinch of red chili flakes
1/2 tablespoon of chopped flat leaf italian parsley (you can substitute dried parsley, but fresh is better)
Directions
1. Add pasta to a large pot of boiling water and let cook for 8 to 10 minutes.
2. Meanwhile, add prosciutto , olive oil, garlic, and butter to a skillet over medium heat.
3. A minute later, toss in the bread crumbs and red chili flakes to taste (they're hot!!!). Mix together.
4. When pasta is finished, drain.
5. Serve prosciutto-bread crumb mixture over pasta with chopped parsley.
Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points:
EXTRA! EXTRA! I'm so excited: I have some great plans for the Home Ec-o blog this weekend. I'm introducing a new feature: E-Co$t. That's right, in addition to calculating the nutritional values of each dish (I'll be updating that data for this week's recipes), we're tallying how much each meal costs too.
Last year, the New York Times published the quickie dinner list to end all quickie dinner lists: "Summer Express: 100 Simple Meals Ready in 10 Minutes" by Mark "the Minimalist" Bittman. It's available here: http://www.nytimes.com/2007/07/18/dining/18mini.html?_r=1&oref=slogin. If you can't access the entire article for free (which I seem to be able to do just by being a registered user), it's worth the price of a download ($3.95, I think).
Bittman had just the thing (#14 on his list of 101 dinners) for using up the rest of the prosciutto we had in the refrigerator (from those canapes we made). One warning though: Do NOT add any salt to this dish. Really. I'm not kidding.
Prosciutto PastaServes 2
4 ounces of dried pasta (such as spaghetti or linguini)
3-4 slices prosciutto, chopped
1 to 2 tablespoons of olive oil
2 to 3 cloves of crushed garlic
1 tablespoon butter
1/3 to 1/2 cup of bread crumbs (ours was with Italian seasonings)Pinch of red chili flakes
1/2 tablespoon of chopped flat leaf italian parsley (you can substitute dried parsley, but fresh is better)
Directions
1. Add pasta to a large pot of boiling water and let cook for 8 to 10 minutes.
2. Meanwhile, add prosciutto , olive oil, garlic, and butter to a skillet over medium heat.
3. A minute later, toss in the bread crumbs and red chili flakes to taste (they're hot!!!). Mix together.
4. When pasta is finished, drain.
5. Serve prosciutto-bread crumb mixture over pasta with chopped parsley.
Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points:
EXTRA! EXTRA! I'm so excited: I have some great plans for the Home Ec-o blog this weekend. I'm introducing a new feature: E-Co$t. That's right, in addition to calculating the nutritional values of each dish (I'll be updating that data for this week's recipes), we're tallying how much each meal costs too.
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