Recipes & How-To
Cooking steaks for dinner but don't have a meat thermometer? Luckily, there is an easy way to check the doneness of your steak without a meat thermometer. All you need is your hand! Keep reading to learn how to use the finger test method to check your steaks!
Freezing your steaks is a great way to keep them fresh until you're ready to make them, but drastic changes in temperature can easily ruin the meat's taste and texture and promote the growth of harmful bacteria when it comes time to thaw them out. Luckily, there's a couple ways to get your steaks from freezer to grill without compromising their quality. The easiest method is to simply leave them in the refrigerator overnight. If you're in a hurry, you can also submerge them in a bowl of water until they reach a safe cooking temperature.
Have you ever been in the middle of baking or cooking, only to notice your eggs are past the "sell-by" date? Before you throw your eggs away, try a few tricks to see if the eggs are actually bad.
1 (28-ounce) can tomatoes, seeded and chopped if not already chopped, with juice
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
⅛ teaspoon sugar
a few sprigs of fresh basil, if available
Salt to taste
1 tablespoon slivered fresh basil (optional)
Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. Cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Remove the basil sprigs and wipe any sauce adhering to them back into the pan. Taste and adjust seasonings. Stir in the slivered basil.
PASTA AL LIMONE
1 ½ cups dry white wine
¾ to 1½ cups heavy cream, to taste
1 pound spaghetti
3 tablespoons butter, in pieces
3 ½ to 4 ounces Parmesan cheese, freshly grated
1 to 2 tablespoons extra virgin olive oil, to taste
Sea salt and fresh black pepper, to taste.
Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.