Spaghetti Carbonara

This recipie comes from the book Garlic and Sapphires by Ruth Reichl (7 year New York Times food critic and now Gourmet magazine editor). It is a fabulous book about food, people and the journey of this woman being a food critic. A good and funny read. She ends off each chapter with a favourite recipe of hers... This one Phil and I absolutely loved- and it is so simple and easy!

Ruth Reichl
Serves 3
Contrary to the recipe so often used in restaurants, real carbonara contains no cream. The real thing also uses guanciale, cured pork jowl, but to be honest, I like bacon better. I think of this as bacon and eggs with pasta instead of toast. It's the perfect last minute dinner, and I've yet to meet a child who doesn't like it.
· - 1 pound spaghetti
· - 1/4 to 1/2 pound thickly sliced good quality bacon (I prefer Nueske's)
· - 2 cloves garlic, peeled
· - 2 large eggs
· - Black pepper
· - 1/2 cup grated Parmigiano cheese, plus extra for the table
Bring a large pot of salted water to boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time.
Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won't meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you're going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

Hilary’s Notes: For the cheese, I used marble – so any hard cheese on hand works….

Green Eggs & Ham

A verson of Green eggs and ham we love.... Phil and I absolutely love this for breakfast! The eggs are super fluffy and delicious!

8 slices deli ham
8 eggs
4 tbsp sour cream
1 heaping tablespoon Dijon mustard
4 green chives, chopped

2 tbsp chopped fresh oregeno

Sprinkled sea salt and freshly ground black pepper, to taste

Directions:

Preheat your oven to 350°. Spray 4 ramekins or small oven-proof coffee cups with non-stick spray. Line each cup with 2 slices of the ham, pressing it against the sides of the cups to adhere.
Crack eggs into a large bowl and add sour cream, mustard, green onions, parsley, salt and pepper. Whisk well.
Pour the egg mixture into the ham-lined cups and place them in an 8” by 8” baking dish. Pour enough boiling water into the baking dish to come half way up the cups and bake until eggs are set, about 30 minutes.

Serves 4 people

Chow Mein

This is a super easy and delicious way to make chow mein... I have even made it with my students..!

Ingredients:

1 pkg (454g) Fresh Chow Mein Noodles (Farkay)

1 Tbs Oil

1 tsp Oyster sauce

1 ¼ tsp Soya sauce

1 pinch Salt

¼ tsp sugar

2 cups Bean Sprouts

1 half onion sliced

2 carrots sliced

1 bunch Green Onion

1 tsp Oil

1 tsp oyster sauce

½ tsp soya sauce

1 pinch salt

1 pinch sugar

Directions:

1. Boil noodles for 3 minutes, drain, set aside

2. In a large skillet or wok, heat 1 tsp oil over medium heat; mix all vegetables with oyster sauce, soy sauce, salt and sugar. Stir for 3-5 minutes or until crisp-tender. Set aside keep warm

3. Heat 1 tbs oil, mix noodles with oyster sauce, soy sauce, salt and sugar. Stir rapidly until thoroughly mixed

4. Add vegetables. Stir until well mixed and serve.

*You may add other vegetables and meat to make a complete meal

Serves 4

Homemade Tortillas

We both love tortillas, and I have been meaning to try to make our own homemade.... we love them... so simple and good for you!


1 cup all purpose flour
1 cup whole wheat flour
1 tsp salt
1/4 cup margarine
1/2 cup warm water

Mix flour and salt together. Cut in Margarine with hands. Add water. The dough might seem a bit dry, but work with your hands for a few minutes, then add more water or flour if need be. Knead dough for 5 min. Break into 8 pieces and roll into balls. Cover and let rest for 30 minutes. Heat a frying pan to med high heat. Roll out dough balls. Cook tortillas 2 min per side, or brown/bubbling.

Let cool on towel! Enjoy!