Text 2992, 84 rader
Skriven 2008-02-24 02:16:40 av Janis Kracht (1:261/38)
   Kommentar till text 2990 av Dale Shipp (1:261/1466.0)
Ärende: Re: sauce
=================
Hi Dale!

>> freezer that each had about 3 1/2 cups. The sauce the other night had
>> just a bit of run off at the bottom but today's, which I put into the
>> container of pasta the other night, had none.  It was just a hair on the
>> dry side, actually.

>> The pasta will absorb the water from the sauce, I always
>> keep the sauce separate from the pasta.. unless I'm being
>> especially lazy :) :)

> We had pasta for dinner tonight.   What Gail does is to serve the
> sauce (with meat if any) in one dish and the pasta in another -- but

Yes, always the same here.. even if I'm extremely lazy and put the whole pot of
sauce on the table (though normally I don't (grin)).

> she will add a few large spoons of sauce to the pasta.   That keeps it
> from dryinng out and sticking together.    If there are leftovers, we
> will probably store them separate because, as you said, the pasta
> likes to slurp up whatever sauce you store with it.

Definitely.. I find it almost scarey when you go to a restaurant and the
spaghetti is a  side dish which is absolutely WHITE... not stuck together
either.. that tells me they rinsed the spagetti after they drained it (eek...
it is flavorless ).

If I don't put a few spoons of sauce on the pasta after it's drained, I put
some olive oil on it.. Then, some pastas I cook with Olive Oil in the water,
like Lasagne noodles..

> MMMMM----- Recipe via Meal-Master (tm) v8.05

> Title: Macaroni and Cheese - Baked
> Categories: Casserole, Pasta, D/g
> Yield: 3 servings

> 1 tb Butter
> 1/8 c  Flour
> 1/2 ts Salt
> 1/4 ts Dry mustard
> 1/8 ts Red pepper
> 1 1/4 c  Milk
> 1 1/2 c  Grated cheddar cheese
> 1 c  Elbow macaroni,uncooked
> 1/8 c  Bread crumbs or corn flake
> Crumbs

Interesting idea, adding dry mustard .. Tomorrow, I'll post my recipe for
'merican Macaroni and cheese..:)

For tonight, here's an Italian Macaroni and cheese, though if someone in my
family heard me say that, they'd probably hit me upside my head (bg):

===Carbonara (Linguine with Cheese, Bacon and Egg Sauce)===
1/4 cup butter
2 whole eggs
2 egg yolks
1 cup imported locatelli romano cheese, or imported parmesan 6 thick bacon
slices, cut crosswise into small pieces 1 teaspoon red pepper flakes
1/2 cup heavy cream or milk (I always use plain old 2% Milk.. my guts can't
  take anything else :))

This is almost like a symphony.. the timing is critical :)

Cream the butter in a small bowl until soft and set aside.  In another small
bowl, beat the eggs and yolks until light and foamy.  Add the cheese and mix
well.  Set aside.  Heat an oven proof serving dish for the linguine in a 200F
oven.  Cook the linguine.  While the linguine cooks, fry the bacon pieces in a
skillet over moderate heat.  Remove half the bacon fat, and add the red pepper
flakes and the cream or milk.  Keep the cream mixture warm until the linguine
is done, but do not let it boil.  Drain cooked linguine well, and transfer to
the heated serving dish.  Toss butter in the the linguine with two large forks
and then add the hot bacon-cream mixture and toss quickly for a moment.  Add
the beaten eggs and cheese and toss everything together.  The heat of the pasta
and the bacon-cream sauce should cook the egg and cheese mixture, coating each
strand of linguine with the sauce.  Toss again with some salt and pepper if
desired.

Take care,
Janis

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