two yolks

Some pasta dishes can only be described as strange. Perhaps I should explain that a bit better. There was a time when, to me, pasta meant tomato sauce (as further proof, I almost called it “spaghetti sauce”). And the tomato sauce came in a can and got mixed with sautéed ground beef. Then I discovered alfredo sauce and had multiple choices for my pasta. But, I then went to Italy and realized that there were nearly an infinite number of choices of pasta sauces. This is still the strangest.

I’m probably one of the three people in the United States who likes anchovies. I think they can add a unique flavor to foods. However, I’m still a bit hesitant about any food that tastes primarily of anchovies. And that’s what makes this strange.

I was hesitant to even post this recipe here but, when I thought about it, I rather liked Spaghetti alla Carretiera. It’s strange but then again so am I (as my wife will most certainly corroborate) and I consider my strangeness to be an endearing quality. It’s the same with the pasta.

Yes, it tastes primarily of anchovies. But it’s not objectionable (well, it was to Angela but that’s beside the point). It’s different but that’s why I like it not in spite of it.

Spaghetti alla Carrettiera (Spaghetti with Fried Bread Crumbs, Garlic, and Anchovies)
Adapted from Trattoria Cooking: More than 200 authentic recipes from Italy’s family-style restaurants

3 tbsp olive oil
1 tbsp bread crumbs
1 large clove garlic, finely diced
1 salt-packed anchovy fillet
1/4 cup milk
pinch of red pepper flakes
salt and black pepper
1/2 lbs. spaghetti
1 tbsp finely diced fresh parsley

1. De-bone the anchovy fillet and soak in the milk for 10 minutes. Discard the milk and dry the anchovy well. Chop the anchovy.
2. Cook the pasta in boiling, salted water for 1 minute less than the directions. Drain the pasta and reserve at least 1 cup of cooking water.
3. While the pasta is cooking, heat the olive oil in a skillet over medium heat. When the oil is hot, add the bread crumbs and cook, stirring, for 5 to 10 seconds. Remove the skillet from the heat. Season the sauce with salt and pepper to taste.
4. Add the anchovies, garlic, and red pepper flakes to the skillet and stir for 20 seconds.
5. When the pasta is finished, add 1/2 cup of pasta water to the skillet. Add the spaghetti to the skillet and bring to the simmer. Cook for 1 minute until the sauce is thick and coating the pasta well.
6. Remove the skillet from the heat and add the parsley.
7. Serve immediately.

Serves 2.

Don’t worry, I’m not dead. Family was in town for Thanksgiving and I was on travel for work so I didn’t have time post anything. I do, however, have a story about our Thanksgiving for you.

Imagine, if you will, that you are a recently married and hosting the family Thanksgiving for the very first time. You also tend to take food a little bit too seriously. Now imagine what’s one of the worst things that could happen to you?

If you guessed the oven breaking the day before Thanksgiving, you are correct. I was baking a green tomato mince pie Wednesday afternoon at which point the oven failed. It’s a gas oven with an electric igniter. While the igniter was on, there was no gas coming out (I checked with an electric stick lighter). And, most unfortunately, it failed too late to call our apartment maintenance staff to come and fix it (I tried calling the after-hours number but nothing came of it).

What to do at this point? I tried to come up with a way to cook a turkey on the stove top but I pretty quickly realized my largest pan wouldn’t hold it and my only real option there was to quarter it (and, really, it’s Thanksgiving and roast turkey is traditional). How to make Thanksgiving dinner under such conditions?

We did the only thing we could: we loaded all our supplies into the car and drove to my 8-month pregnant cousin’s house. I took just about everything I could imagine needing as I had no idea what she had. I brought all the food I needed as well as pots, knives, and even a few specialty items like my food mill.

And while I hate to be a braggart, it turned out really well. There was more than enough food (I think we could’ve easily fed at least double the amount of people). And we really did have a good time even if it wasn’t how we expected.

I do need to call special attention to the turkey. Normally, for me, turkey is something you eat on Thanksgiving because it’s what you eat on Thanksgiving. It’s never particularly good but it’s at least edible. Not this year. This was, by far, the best turkey I’ve ever had. I don’t know if it was because we got an all-natural free range turkey I ordered from our local butcher shop (and, yes, I think the name is silly too) or if it was the brine I used (from Charcuterie).  Either way, it was really good.  Eventually I’ll post the recipe.

I was correct: Spaghetti alla Carbonara is much better with homemade pancetta.

I received a promotional offer from Bon Appétit in the mail the other day. It was offering a year’s subscription for $12. What confused me was that it was listed as a non-transferable special offer for “professionals.” Exactly what type of professionals is their target market? Is there really a dearth of engineers that read the magazine? Or is it enough that you call yourself a professional? I think I’ll be a professional elephant wrangler from now on (I’m waiting for the special offer from Elephant Wrangler’s Monthly).

And, yes, I subscribed.  I mean, it was only $12.  So maybe they should continue the promotion as it seems to be working.

While shopping at Costco today, I ended up buying myself a new toy. In my defense, Angela actually suggested buying it because we weren’t certain how much longer Costco would be selling them (we had only gone there to get hand soap and cat food I swear!).  I’ve always (where always=since I really started cooking a few years ago) wanted one and almost bought an off brand one at Marshall’s last weekend.  So now I just have to come up with a nice braised dish to make in the near future.

On a side note, if you’re interested in picking up Mastering the Art of French Cooking by Julia Child, et al (and you really should if you don’t own it), Volumes 1 and 2 are only $25 at Costco (well, the one near us) which is quite the steal as each volume usually retails for that price.

Angela and I are going to San Francisco for our first wedding anniversary this weekend.  We have dinner reservations at the Zuni Cafe and Chez Panisse Cafe.  Where else should we go?

At some point I decided that I wanted to start a food blog.  Because what the world really needs right now is another food blog (not, as many people would guess, world peace). And, of course, I’m highly (un)qualified to write one.

However, there does seem to be a dearth of food blogs from our locale (that would be Long Beach, CA).  I found one a few weeks ago but now can’t seem to re-find it (it’s like it disappeared into the ether).  You’d think that a city of 400,000 could at least scrounge up a couple of food bloggers so I wouldn’t have to do it.

As for the name, my wife decided on that and, as with many things in life, it didn’t matter what I thought (of course I didn’t have the faintest idea of a name for a food blog; as long as it wasn’t the typical Cookingwithgastroeats).  Or maybe we should’ve named it that.