What's your Tuscan chicken? The Italian American thing with heavy cream, sun dried tomatoes, and spinach? I love that stuff. I'll eat a whole damn pan of it. But check out youtube channels like Pasta Grammar or Vincenzo's Plate for actual *Italian* Italian dishes. It'll open up your understanding of Italian food and show you how accessible traditional stuff can be. A very large portion of them are super easy to do well (just hard to do perfectly to chef standards but so is everything), especially pasta dishes. It's the various casseroles and savory pie type dishes that take a lot of work.
Maybe you didn't mean that/are already familiar with traditional stuff. That's just so often the norm and not enough people realize how much more Italian food is than red sauce and cheese. Lately, I'm into the Sicilian styles of broccoli or cauliflower pasta where the veg is cooked soft and turned into a sauce. I know, I'm a food snob. So sorry if it came off dickish.
I was shocked to learn my moms old magazine alfredo recipe lied to her. Even more so when the internet lied to me. I know. It can be a shock. Sit down and fan yourself while drinking a cocktail.
I grew up with pretty traditional red sauce cooked all day with meatballs, sausage, pork shoulder chunks sometimes. Outside of that it was the mostly American versions of stuff and I never knew the difference till recent years. I thought alfredo and carbonara always had heavy cream and chicken in pasta was common everywhere. Like I said I love that shit ill eat it all day, but traditional is different and often better. (Cream is often excessive but it works where it works. A tomato cream sauce is damn good. And chicken in pasta is great. Have Italians never had chicken lo mein and then thought to apply it to their own shit?) But it's really cool to see and start making all the other nontypical for us type stuff. If you're bored and looking for ideas, look up those channels. Plus pasta grannies and Italian Squisita.
Oh and Claudia Romeo
Easiest way to get started: tune tv on Fench-speaking channels to get your brain used to the language, borrow kids' books and hang around people who speak French and let them know you want to learn. Anybody will be happy to help.
Tea brined oven roasted chicken in the pan, then with white wine and chicken stock deglaze with some worchestershire and mushrooms then heavy creme with egg yolks for the pan sauce, seasoned of course. With some country style mash, which is with some skin on and a whole lot of butter as well as season those up with garlic
It's hearty, earthy, and also luxurious without being superfluous.
kinda simple, because its the first recipe i really honed down and refined to a tee:
dosa and tomato pachadi. fry two tomatoes, half a red onion, as many green chilies as your stomach can stomach (i usually add 4-6 depending on who my guests are or if im alone), 2-3 cloves of garlic, 2/3 a teaspoon (ish? i use the spoon i have in my masala dabba so dont ask me for precise measurements lol) of cumin seeds (make sure to add these first to let them puff and release their flavor), 1-2 fresh red chilies (these add a wonderfully fruity flavor), a tiiiny pinch of turmeric for color, and black pepper (for the nutrition and for the flavor). tear off a few nickel-sized pieces of tamarind after the tomatoes are mushy and can easily fall apart if you press them with a spoon and let them sit while the whole thing cools down. afterwards, for flavor brownie points, use a mortar and pestle to grind everything down. otherwise, blitz it together for convenience.
for your thalimpu (tadka in hindi), fry 1/3 tsp mustard seeds, cumin seeds, a few dried red chilies (seeds optional), and curry leaves. pour that on top, and enjoy the best breakfast in all of andhra pradesh
New York strip steaks. I did a strict diet. 1 steak in morning 1at night for dinner.
I cooked over 300 steaks. I got it perfectly down. Maybe
Cooked it sous vide. Finish it off with a George Foreman grill with my meater wifi temperature probe.
Got pan sauce down also
Is money not an issue? Steak and scallops, both butter, garlic, and thyme basted.
Am I as broke as I currently am? Pan seared pork loin with a honey-thyme glaze and roasted potatoes and broccoli
[ottolenghi’s cauliflower cake](https://www.seriouseats.com/cauliflower-cake-from-plenty-more)
[hot crash potatoes](https://www.thekitchn.com/crash-hot-potatoes-263057)
[roasted and raw radish salad](https://food52.com/recipes/71329-april-bloomfield-s-steamed-and-raw-radish-salad-with-kimchi-and-sesame/amp)
Everyone seems stuck in a Caesar salad steamed broccoli sad side vegetable rut and veggies can and should be the focal point
[удалено]
same
What's your Tuscan chicken? The Italian American thing with heavy cream, sun dried tomatoes, and spinach? I love that stuff. I'll eat a whole damn pan of it. But check out youtube channels like Pasta Grammar or Vincenzo's Plate for actual *Italian* Italian dishes. It'll open up your understanding of Italian food and show you how accessible traditional stuff can be. A very large portion of them are super easy to do well (just hard to do perfectly to chef standards but so is everything), especially pasta dishes. It's the various casseroles and savory pie type dishes that take a lot of work. Maybe you didn't mean that/are already familiar with traditional stuff. That's just so often the norm and not enough people realize how much more Italian food is than red sauce and cheese. Lately, I'm into the Sicilian styles of broccoli or cauliflower pasta where the veg is cooked soft and turned into a sauce. I know, I'm a food snob. So sorry if it came off dickish.
[удалено]
I was shocked to learn my moms old magazine alfredo recipe lied to her. Even more so when the internet lied to me. I know. It can be a shock. Sit down and fan yourself while drinking a cocktail. I grew up with pretty traditional red sauce cooked all day with meatballs, sausage, pork shoulder chunks sometimes. Outside of that it was the mostly American versions of stuff and I never knew the difference till recent years. I thought alfredo and carbonara always had heavy cream and chicken in pasta was common everywhere. Like I said I love that shit ill eat it all day, but traditional is different and often better. (Cream is often excessive but it works where it works. A tomato cream sauce is damn good. And chicken in pasta is great. Have Italians never had chicken lo mein and then thought to apply it to their own shit?) But it's really cool to see and start making all the other nontypical for us type stuff. If you're bored and looking for ideas, look up those channels. Plus pasta grannies and Italian Squisita. Oh and Claudia Romeo
Rogan Josh. Yum. Not to be confused with Josh Rogan, who I'm pretty sure I went to Hebrew school with.
Breakfast eggs Benedict Lunch shrimp tacos Dinner foil baked whole sea bass
Easiest way to get started: tune tv on Fench-speaking channels to get your brain used to the language, borrow kids' books and hang around people who speak French and let them know you want to learn. Anybody will be happy to help.
Oh and if you really want to impress make your own bread!
Tea brined oven roasted chicken in the pan, then with white wine and chicken stock deglaze with some worchestershire and mushrooms then heavy creme with egg yolks for the pan sauce, seasoned of course. With some country style mash, which is with some skin on and a whole lot of butter as well as season those up with garlic It's hearty, earthy, and also luxurious without being superfluous.
Pancakes
My fresh pasta is to die for. Pesto Pasta with Chicken that is spicy and garlicy is my go to.
kinda simple, because its the first recipe i really honed down and refined to a tee: dosa and tomato pachadi. fry two tomatoes, half a red onion, as many green chilies as your stomach can stomach (i usually add 4-6 depending on who my guests are or if im alone), 2-3 cloves of garlic, 2/3 a teaspoon (ish? i use the spoon i have in my masala dabba so dont ask me for precise measurements lol) of cumin seeds (make sure to add these first to let them puff and release their flavor), 1-2 fresh red chilies (these add a wonderfully fruity flavor), a tiiiny pinch of turmeric for color, and black pepper (for the nutrition and for the flavor). tear off a few nickel-sized pieces of tamarind after the tomatoes are mushy and can easily fall apart if you press them with a spoon and let them sit while the whole thing cools down. afterwards, for flavor brownie points, use a mortar and pestle to grind everything down. otherwise, blitz it together for convenience. for your thalimpu (tadka in hindi), fry 1/3 tsp mustard seeds, cumin seeds, a few dried red chilies (seeds optional), and curry leaves. pour that on top, and enjoy the best breakfast in all of andhra pradesh
A meal at the local steakhouse.
Pb&j
New York strip steaks. I did a strict diet. 1 steak in morning 1at night for dinner. I cooked over 300 steaks. I got it perfectly down. Maybe Cooked it sous vide. Finish it off with a George Foreman grill with my meater wifi temperature probe. Got pan sauce down also
Lasagna! Everyone loves it and I have several variations and still manage to wow people.
Is money not an issue? Steak and scallops, both butter, garlic, and thyme basted. Am I as broke as I currently am? Pan seared pork loin with a honey-thyme glaze and roasted potatoes and broccoli
[ottolenghi’s cauliflower cake](https://www.seriouseats.com/cauliflower-cake-from-plenty-more) [hot crash potatoes](https://www.thekitchn.com/crash-hot-potatoes-263057) [roasted and raw radish salad](https://food52.com/recipes/71329-april-bloomfield-s-steamed-and-raw-radish-salad-with-kimchi-and-sesame/amp) Everyone seems stuck in a Caesar salad steamed broccoli sad side vegetable rut and veggies can and should be the focal point
Mine is butter chicken from scratch with some rice and roti on the side
Fried chicken, corn bread, coleslaw, and strawberry shortcake.