Hello readers! What's on today's menu? I made pretzels last week for my dear, wonderful, picky-pants husband. I constantly get this question at work when I bring in baked goods: "What about your husband?! Didn't you want to save some of this for him?!" like I'm starving the poor boy, and smacking his hands away.
While I was making them (somewhat terrified at first...me+dough=not good things in the past), I kept thinking of this scene from "Two Weeks Notice" with Sandra Bullock and Hugh Grant (hence the title of this post. Sorry, Sandra gets a little cut off by the layout of the page). It's really only the first 2:15 of this clip, but the whole movie is so great. Classic rom-com.
So anyway, I've only really got two pics for you today. Hopefully they'll leave you satisfied and wanting to make some pretzels of your own! I really liked the end result, but I would probably get a little more creative and season them with other things besides just salt if I make them again. This is the picky-pants part, naturally. :) Jeff just prefers plain salted, which were still delicious. These would be equally excellent with some rosemary and garlic, maybe some cinnamon and sugar? The possibilities are endless! They were surprisingly easy to make (remember? I'm dough deficient), just a little time consuming. I started mine late, at about 7:30PM, and they were done by 10PM.
And look how pretty they turned out!
Posted by Natalie on Wednesday, June 23, 2010
Posted by Natalie on Wednesday, June 16, 2010
Okay, okay, enough with the mush. Where did the pasta come from?!
One year for Valentine's Day I went to OU to celebrate with him. He decided that we were going to take over his crazy little apartment (everything was brick! The floor, the walls...seriously...EVERYTHING) and have a romantic dinner. We went back and forth on what to make, and finally he settled on a Rachael Ray recipe for "Bacon and Egg Coal Miner's Pasta (aka Rigatoni alla Carbonara)." We. loved. it. We also changed the bejeesus out of it for two reasons:
1. Pancetta-Have you ever been to Athens, OH? Great place for a Halloween Party, bad place to find out-of-the-norm foods. When we inquired if the deli had pancetta at the local Kroger, we were asked, "Paynchetta? Is that sum kahnd of cheeese?" Mmmhmm. We smiled, thanked her for her help, and got a package of center cut bacon.
2. Quantity-Being the true blue Americans that we are, we added the whole package of bacon, pretty much doubled the cheese, and upped the ante on the crushed red pepper. Mmmm...
So because "Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara" is kind of a mouthful, we just started calling it "That special pasta from Valentine's Day," which was eventually shortened to "Special Pasta." Over the years we've made it for so many people, even our friends know what "Special Pasta" is! So after countless requests for the recipe, I'm sharing it with you. I sincerely hope you enjoy what has become our signature dish!
adapted from Rachael Ray's Bacon and Egg Coal Miner's Pasta
- 1 pkg center cut bacon (less fatty)
- 5 cloves garlic, minced (yes...5. Don't skimp. Bacon+garlic=heaven)
- 1 lb rigatoni (any pasta will do, I actually really enjoy this with Farfalle as well)
- 1/2 C grated parmesan cheese (buy the block of cheese and grate it yourself. SO much tastier! Cheese was not meant to come from a can, people)
- 1 handful of flatleaf parsley, finely chopped
- 1/2 C white wine (chicken stock only in a pinch, the wine is WAY better)
- 2 egg yolks
- plenty of freshly ground black pepper
Serve in your favorite bowl, plate, or as we're fond of: the blate (bowl...plate...blate...get it? This one is from Williams Sonoma. Thanks, Mom!). Finish with a little grated parmesan, and devour. This recipe can also be doubled, and devoured as leftovers.
Posted by Natalie on Thursday, June 10, 2010
Yield: I cut these into 36 smallish rectangles
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold unsalted butter (2 sticks or 8 ounces)
- 1 egg
- 1/4 teaspoon salt
- Zest and juice of one lemon
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 4 teaspoons cornstarch
Honestly? These were too easy! They are so delicious too (they've cooled overnight, and as I'm finishing this post my coworkers are devouring them)! I think if I were to change anything, I might add some toasted pecans to the crumbles on top next time. It would be the perfect addition! Also, the lemon in this is so essential. The blueberry flavor really pops because of it! While I wouldn't recommend cutting it out, you could probably use a small orange if you didn't have a lemon lying around, and it would be equally delicious. Okay, so seriously...go make these!!!