Substitutions

everyone’s been in a situation where you’re making a recipe or looking for one when you notice you don’t have one of the ingredients.  some stop right there.  but the best cooks solider on, knowing they can, as tim gunn would say, “make it work.”  here’s a few that can get you through those difficult times.

Buttermilk – 1 cup milk with 1 teaspoon lemon juice or vinegar

Brown Sugar – 1 cup sugar with 1 tablespoon molasses or dark corn syrup

Fresh Herbs – for 1 tsp fresh do 1/2 tsp dry; for 1 tbs fresh do 1 tsp dry

Currants – raisins or dates

Tomato Paste – let 1 cup tomato sauce reduce to 1/2 cup

Bacon – pancetta or smoked ham

Dry Breadcrumbs – make your own with fresh bread

Butter – replace some with applesauce…for every 4 tablespoons of butter do 3 tablespoons of applesauce and 1 tablespoon of butter.

Bisquick – 1 c flour, 1 1/2 tspbaking powder, and  1/4 tsp salt mixture

A Fall Staple: Brussel Sprouts

growing up i  didn’t eat brussel sprouts, and often refused them when offered.  but it wasn’t because i actually tried them, i just saw the reactions kids had to them in movies and figured they must be horrible.  however, that’s far from the truth.  the brussel sprout has become one of my favorite vegetables.  and now after making them for a few years, i’ve arrived at a pretty good way to make them.

Brussel Sprouts with Caramelized Pancetta and Onions
2 tbs oil
1 small onion, diced
3 slices of pancetta (about 1/8 lb.)
9 oz brussel sprouts, halved
1/2 c water
1 1/2 tbs cider vinegar
salt and pepper

in a large saute pan heat the oil over a medium heat.  then add the onion and pancetta, let brown 10 minutes.  next pour contents of pan onto a paper towel lined plate.  brown the brussel sprout in the same pan, 5 minutes, then add water and cover.  after ten minutes add vinegar and remove lid.  continue to let the brussel sprouts cook until tender, 5 minutes.  turn off the heat, and return pancetta and onion mixture to the pan.  season with salt and pepper.

tips:

• to prepare the brussel sprouts for the dish, you have to cut the end off and peel the outer leaves right into the trash.
• brussel sprouts look and taste like mini cabbages, although i’ve never done it, i’m guessing this dish could also be made with cabbage.
• bacon is a suitable substitute for pancetta.
• other types of vinegar are also permitted.
• email me with more questions at avavmail@gmail.com

Penne a la Carbonara

i just made the most amazing pasta carbonara.  and now i must show you how to make it, so you can be over joyed with the same happiness.  this recipe is from giada delaurentiis’ cookbook “everyday italian”.

this recipe serves 4.

Penne a la Carbonara
1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta’s natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It’s important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

tips:

• i’m not sure if i’ve said this before, but it’s worth saying again.  there is no substitute for freshly grated parmesan cheese.  so grate the cheese yourself.
• any short cut pasta would work best.  i used campanelle.
• if you don’t want to buy or can’t find pancetta, use bacon.  essentially it’s the same type of meat, both made from pork bellies.  bacon is smoked; pancetta is the italian version of bacon except it’s cured with salts and lots of pepper.
• if you have any other questions email me at avavmail@gmail.com