Monday, July 17, 2006

Enter il Negroni

I couldn't travel to Napoli this evening so instead I made a negroni. Mix equal parts gin, Campari, and sweet (red) vermouth. Either shake with ice or stir. Serve in a martini glass or other cocktail glass.

Monday, July 10, 2006

Quick dinner: Tagliatelle Catanese

Here's an easy one:

-1/2 eggplant, unpeeled, cubed
-3 red bell peppers, cored/seeded, chopped into cubes
-large can chopped tomatoes in juice
-red pepper flakes
-2 cloves garlic (optional) or 3 tbds heavy cream (optional)

Heat 2 tbsp olive oil in a pan and add the tomatoes and juice (and optional garlic); simmer to thicken slightly (about 10 minutes). Meanwhile, in another pan, heat 2 more tbds olive oil and add the eggplant cubes; cook until browned on all sides.

Add the browned eggplant and the bell pepper chunks to the tomatoe sauce. Add a generous pinch of red pepper flakes, salt/pepper, combine well, cover, and simmer for about 45 min or until the vegetables are cooked but still slightly crunchy. At the last minute, if the sauce is watery, either cook uncovered for several minutes or add a bit of cream to thicken.

Toss and serve with fresh tagliatelle or penne, fettucine, or any other dried pasta.

Molto bene!

Saturday, July 08, 2006

Tarte Tatin.

A friend recently accepted our dinner invitation on one condition: we must serve tarte tatin. This is a rich, decadent take on apple pie– only better. It's relatively easy to make, despite some simple acrobatics, and is shockingly good.

[Recipe coming soon]

Friday, July 07, 2006

Manifesto of the Hungry Three.

Gentle Readers,

Welcome to kitchen541, the brand-new chronicle of the adventures in our humble kitchen. We are not chefs, we just like to eat. And what better way to eat than to cook?

Above all, we are hungry. Order, continuity, and common sense are frequently thrown to the wind for the sake of immediate satisfaction. Satisfaction of whatever food urge rules the moment. Anything could provide inspiration: a cookbook, that sketchy Indian place I just drove past, La Taquiza near USC, or, quite frequently, Julia Child.

We intend to share with you, dear friends, our experiences, observations, and lessons learned in the kitchen. We'll talk about recipes, cookbooks, inspirations, beverages, restaurants, travels, and anything else pertaining to the stove, oven, grill, 11-inch chef's knife, decanter, or what-have-you. If it's interesting, useful, entertaining, or asinine (or all four), you might find it here.

There are no rules. We make what we make, whenever we feel like it, and it's usually pretty good. That is the glory of kitchen541.

Coming up first: A quick guide to past (pre-blog) meals of K541. Naz drave!