First off, sorry for not putting this up last night. I spent most of the time after dinner doing biology and was so worn out, I just went to bed. But now that I’ve had all night to mull about last night’s dinner, today’s post should be extra fantastic!…or not…
If I were to describe last week’s food in 1 word, it’d probably be carbohydrates. Starchy. Please-give-me-a-vegetable-because-I-feel-like-I’ve-gone-into-butter-and-flour-overload. So this week there needed to be some major changes. Hey, it was the first time really cooking in my life, I was gonna make some mistakes…and by some I mean a whole bunch… So this week is mainly meat and vegetables. MUCH better. Last night we had Insalata di Cetriolo, which is a cucumber and pear salad. But if you assume you have pears and 10 minutes before dinner look and see you don’t, it becomes just a cucumber salad. Still equally as delicious. Just not as pear-y, which isn’t a bad thing. Moral of the story? Get out (or at least look at) your ingredients before you start cooking.
I also made Nasello in Tageme-Fried Hake. Unless you can’t find Hake at a supermarket and then it turns into Fried Some-Australian-Fish who’s name I can’t remember. It was good too. I left out most of the vegetables that it called for and just used the carrots, garlic, herbs, tomatoes, capers, 1 pickle, and the mustard. I wasn’t in the mood for shallots or olives or leeks, white part only, thinly sliced. The fish and cucumber salad were really good together. At least I thought so…some people were complaining that that was all we were having for dinner and there should have been a lettuce salad, but I ignore those people.
And then the infamous Lemon Tart. Torta al Limone. It called for a homemade pie crust dough which was one of the recipes in The Silver Spoon. So I killed two birds with one stone. Or 1 person’s sanity with 2 recipes. I’ve heard it both ways. I could either go with Pie Crust Dough #1 or Pie Crust Dough #2. I chose 1 because it was much shorter and easier. Aaannnddd I’m super lazy, in case I haven’t let you on to that by now. The ingredients were 1 3/4 cups flour, 1/2 cup sugar, 1/2 cup butter, 2 egg yolks and salt. So I combined them and it wasn’t looking too hot. Kinda like a buttery floury mixture of grossness. There was absolutely no way I could work with it. Oh wait, then it told me to knead it. HMMMMMMM…. do Italians like their pie crust looking and staying together like cornmeal? So I turned to my best friend in the whole world, Allrecipes.com. And of course, because it loves me so, they had a recipe for pie crust that was almost exactly like mine. Except for that theirs actually had liquids. I ended up adding 1/2 cup water, 1 tsp. vinegar and 1 tsp baking powder and it turned out beautifully. The crust was amazing (I feel like I only alternate between using awesome and amazing to describe food…hmm..I think I need a bigger vocabulary…). If only the tart was half way lemony. It was more of a custard with a hint of lemon. As in *takes bite* mmm..custard….custard…custard….WOAH. I FOUND THE LEMON JUICE. Note to self: stir it more next time. Oh and that incredibly attractive potholder my mom insisted be in the picture? My best friend at the time and I spent hours making those when we were about 8. Good times.
Soooo I think I kinda dove into this a little too quickly. I’m slowing down my pace a bit, so I don’t think I’ll be making 16 recipes in a week anytime soon. If I miss a day of blogging, chances are I’m just taking a breather. Or whatever I made that night came alive and took me prisoner back to its alien planet. Hopefully not the latter.