into my life lately.
Firstly, it's almost Hallowe'en (!), which doubles as my good friend
KChan's birthday (!!!), and she's twenty (!!!!!!!!!!!!!!!!!!) this year.
She's coming to Victoria to celebrate, and she's dressing up
like a 60s house wife.
If you know KChan, and understand her commitment to all
things cute and kitsch, you will understand how perfect that costume is for her.
Actually, all of my roommates have fantastic costumes this year:
Siz is being a house elf (from Harry Potter),
Tsuki is being a garden gnome,
and I am being Lambchops.
Party Lambchops to be specific.
I'll look like that, but instead of an arm I'll be wearing black
men's pants with suspenders.
A few other exciting things?
These boots. This month I've been hemorrhaging money, and these
boots did not help my situation. I'll be broke, but fabulous.
I got a job at a wonderful clothing boutique! See "hemorrhaging
money"–my discount is is too good to be true,
This website. I've renewed my commitment to my camera because
of her. Fortunately, my love for breakfast never wavered in the first place.
I'm excited about crafts again. I managed to get a sample of some
furry material, and I'm going to make earrings. And headbands.
I bought a little ($3.99/lb aaaaagghh) radicchio! I tried to grow
some over the summer, but lets just say the slugs ate well.
I tried anchovies. For what might be my first recognized time.
I mean, I've had anchovies in stuff before. I've been aware of their presence.
But frankly, I've been a bit squeemed out by the idea of a tiny little hairy
fish that i chop up and savor. Which is stupid, cause I love fish. I also needed
to use that afore mentioned (super cute and compact) radicchio.
So I ignored Siz's obvious disgust with the anchovies, and thought of
my sister Maegen, who's an amazing cook. She likes anchovies,
I thought. They must be at least interesting. But once the fry pan
started to sizzle and waft, all of anyone's doubt went away.
But frankly, I've been a bit squeemed out by the idea of a tiny little hairy
fish that i chop up and savor. Which is stupid, cause I love fish. I also needed
to use that afore mentioned (super cute and compact) radicchio.
So I ignored Siz's obvious disgust with the anchovies, and thought of
my sister Maegen, who's an amazing cook. She likes anchovies,
I thought. They must be at least interesting. But once the fry pan
started to sizzle and waft, all of anyone's doubt went away.
Pasta with Egg, Bagna Cauda, and Wilted Radicchio
Supposed to serve four, but I ate half by myself.
¼ cup extra-virgin olive oil
15 anchovy fillets(I used a generous squirting of anchovy paste,
because it was cheaper)
8 large garlic cloves, minced
¼ cup finely chopped parsley
12 radicchio leaves, torn into bits
Grated zest and juice of half a lemon
S&P
8 ounces pasta (I used whole wheat spagettini)
15 anchovy fillets(I used a generous squirting of anchovy paste,
because it was cheaper)
8 large garlic cloves, minced
¼ cup finely chopped parsley
12 radicchio leaves, torn into bits
Grated zest and juice of half a lemon
S&P
8 ounces pasta (I used whole wheat spagettini)
To make the bagna cauda, heat a skillet over med-high.
Add the olive oil, anchovies (whatever medium you've chosen) and garlic to the pan.
Saute gently–don't let the garlic get much color on it, otherwise
it'll surely burn later. The key is to keep the tempurature loooow and
mellow. This helps the anchovy to break down into creamy salty
saucey goodness. Turn off heat, season with salt and pepper.
Add the olive oil, anchovies (whatever medium you've chosen) and garlic to the pan.
Saute gently–don't let the garlic get much color on it, otherwise
it'll surely burn later. The key is to keep the tempurature loooow and
mellow. This helps the anchovy to break down into creamy salty
saucey goodness. Turn off heat, season with salt and pepper.
Cook your chosen pasta in boiling water until al dente. I find my
magic boiling time to be around 8 minutes, but I lessened it a bit
(approx. 6 min) for the spagettini cause it's so petit.
magic boiling time to be around 8 minutes, but I lessened it a bit
(approx. 6 min) for the spagettini cause it's so petit.
When your pasta is getting close to done, turn your
skillet of sauce back on, over high heat this time. Take an
egg and crack it into a cleared spot in the pan. You're almost
braising this egg in olive oil. So. Delicious.
If you're doing more
than one egg (ie: if you're making this dish for more than one person,
or you just love eggs a lot) let the first one's edges set before you crack the next.
Makes them easier to separate.
Cook until whites are set and the yolk is sunny/runny.
skillet of sauce back on, over high heat this time. Take an
egg and crack it into a cleared spot in the pan. You're almost
braising this egg in olive oil. So. Delicious.
If you're doing more
than one egg (ie: if you're making this dish for more than one person,
or you just love eggs a lot) let the first one's edges set before you crack the next.
Makes them easier to separate.
Cook until whites are set and the yolk is sunny/runny.
Drain the pasta and quickly toss it–still drippy–into the skillet
(but don't pierce your egg yolk!). Toss everything around,
cook for two more minutes. Turn off your heat. Divide the
pasta and each egg between plates. Sprinkle with parmesan
cheese. Crack the yolk.
(but don't pierce your egg yolk!). Toss everything around,
cook for two more minutes. Turn off your heat. Divide the
pasta and each egg between plates. Sprinkle with parmesan
cheese. Crack the yolk.
A request: don't be weirded out by the egg.
I know you're thinking "Look, I'm alrady trying ANCHOVIES, okay?
Let me ease into this." And whatever, I mean,
go at your own pace.
I know you're thinking "Look, I'm alrady trying ANCHOVIES, okay?
Let me ease into this." And whatever, I mean,
go at your own pace.
BUT you'll really miss a luxury if you skip the eggs.
It's lucious and custardy and smooth and wholesome.
Try it, pleeeeeease!
It's lucious and custardy and smooth and wholesome.
Try it, pleeeeeease!
