Thursday, June 14, 2012

Spaghetti alla Amatriciana


Spaghetti alla Amatriciana
Recipe by Traditional

Yield: 4 servings

Ingredients
  • 4 oz. Guanciale, sliced thin
  • 1 medium Onion, chopped
  • 28 oz can Tomatoes, crushed by hand
  • 3 cloves Garlic, chopped
  • 2 Tbs Olive Oil
  • Salt & Pepper
  • 10 oz. Spaghetti or bucatini
  • Chopped fresh parsley
  • Grated Pecorino

Wednesday, June 13, 2012

Gardening 2012 - Mid June Update

Baby Zucchini
It's been a rainy couple of days in Philly and the garden has responded with a veritable orgy of vegetative sexuality. The zucchini I set out way too early have had a gigantic growth spurt and we've already eaten more than a pound of delicious squash with another pound or so in the 'fridge.

Little Peppers
The  peppers are starting to set fruit. It's beginning to look like we'll have plenty to pickle. I have plans to stuff them with fresh mozzarella and tonno sott'olio and can them for future use.

The San Marzano tomatoes have apparently decided that our little garden is a pretty good place to raise their children. All six plants have grown past the 42 inch ladders and the ones in the upper bed (they get a bit more sun) are over 5 feet. All of them have set fruit.

San Marzano Tomatoes
The eggplants are looking sturdy and have lots of flowers. There are a few hints of fruit, but it's still way early, and the plants all look healthy so no worries there.

We got a few heads of cima di rapa from the second planting, but the warm weather resulted in most of the plants bolting. I still have a lot of seed, so I'll wait until mid-September to try another planting.



Sunday, June 10, 2012

#MeatlessMonday - Falafel

Falafel


Let 'em cool a little...
Ingredients

The chickpeas are still in the bath...
  • 2 cups Dried chickpeas, soaked overnight
  • 1/2 medium onion, roughly chopped
  • 5 Cloves garlic
  • 1 tsp. Ground Cumin
  • 1 tsp. Paprika
  • 1/2 cup Chopped Parsley
  • 1/2 cup Chopped Coriander
  • Salt
  • Pepper
  • Oil for deep frying 

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