This sure to please pasta will have you in a “Forget About It” mood in no time.
Bring 8 quarts water to a boil in a large spaghetti pot and add 2 tablespoons salt.
In a 14-inch saute pan, heat the olive oil until smoking. Add the onion, celery, potatoes and garlic and saute until golden brown, 6 to 7 minutes. Add the tomatoes, wine and saffron and bring to a boil. Lower the heat and simmer 3 minutes. Drop the fettuccine into the boiling water and cook to one minute less than the package instructions. Just before it is done, carefully ladle 1/2 cup of the cooking water into the pan with the sauce. Add the lobster to the tomato sauce in the pan and toss through. Drain the pasta in a colander and dump into the pan with the sauce, add the chives and toss over medium heat about 30 seconds until nicely coated. Pour into a heated bowl and serve.
Photograph by David Malosh
Gingersnap cookies and vanilla ice cream make one heck of a team ya’ll!
In a small saucepan over low heat, melt the butter. Stir in the molasses and vanilla until well incorporated. Then remove from the heat, pour into a large bowl and cool to room temperature.
Sift the flour, baking soda, spices, salt and 1 cup of the sugar in a medium bowl. Stir in the chopped crystallized ginger.
Lightly beat the egg in a small bowl and add to the cooled butter-molasses mixture. Fold the flour into the molasses mixture and combine well. Wrap the dough in plastic wrap and chill for 20 to 25 minutes.
Preheat the oven to 375 degrees F. Line baking sheets with silicone baking mats.
Put the remaining 1/4 cup sugar in a shallow bowl and set aside. Take 2 tablespoons of the dough and roll it into a ball, and then into the sugar. Place 6 cookies on each prepared baking sheet. Repeat with the rest of the dough. Bake until flat and just starting to dry out on the edges, 10 to 14 minutes. Remove to a cooling rack. This can be done ahead, cooled and stored tightly covered.
Cut the packaging from the ice cream pints and cut into thick rounds, 3 slices per pint. Put 1 cookie face down on a 8-inch square of waxed paper and top with the ice cream, matching the diameter of the cookie as close as you can; trim if needed. Top with another cookie, face up, wrap the waxed paper around the stack and then wrap tightly with a piece of plastic wrap. Repeat, placing the finished stackers into the freezer as they are completed. Let them freeze for 30 minutes. Remove the wrapping to serve.
A festive cookie for the upcoming month of December.
|1.||In the bowl of an electric mixer, beat together the butter and sugar until fluffy. Add the cream, egg yolks, vanilla, and peppermint extract and mix thoroughly. Add the flour, baking powder, and salt until well combined.|
|2.||Remove half of the dough from the mixing bowl and shape into a ball. To the remaining half, add the red food coloring and beat on low speed until well blended. Shape the red dough in a ball. Cover each ball of dough with plastic wrap and refrigerate for at least 30 minutes.|
|3.||Preheat oven to 375 degrees F.|
|4.||Take a walnut-sized piece of red dough and a walnut-sized piece of white dough. Separately, roll each color on a lightly floured surface, into a 6-inch rope. Place ropes side by side; gently press together and twist the two ropes to form a spiral. Place on a parchment lined baking sheet about 2 inches apart. Curve the top of the cookie to form a cane shape.|
|5.||Bake cookies for 10-12 minutes or until set, rotating sheets halfway through. Do not overbake. Cool for 2 minutes on cookie sheets before removing to wire racks to cool completely. Store in an airtight container.|
The comfort of comfort turkey dishes is the Turkey Pot Pie.
Working Class Foodies shows us how you can turn your Thanksgiving leftovers in an easy to make yummy in the tummy Turkey Pot Pie!
In lieu of making the pie crust yourself, you can pick up some pie crusts at your local grocery store.
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