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Phoenix Cooking Adventures-Part II-Jamie Oliver Cookbook

As mentioned previously, I was (and still am) really excited about my new cookbook.  Laura and I promptly flipped through it and found a few things to try.  One of them is a favourite of her’s, penne carbonara.  Super tasty and easy to make.

Penne Carbonara

  • 1 lb penne (we used one bag, no idea how much was in it)
  • 10 slices of bacon
  • 5 egg yolks
  • 7 tablespoons heavy cream
  • 4  1/2 oz Parmesan cheese, grated
  • salt and pepper

Cook the pasta in salted boiling water until done to your liking (I like mine al dente).  In the meantime, fry up the bacon until nice and crispy-drain on paper towels.  Mix the yolks, half the cheese, and the cream together (this is the sauce.)  Once the pasta is done, drain it and immediately add your sauce to the pasta and stir well-the residual heat will cook up your sauce.  Add in the bacon and serve.  Season with salt and pepper to your taste.

To go with our delicious pasta, we tried a drink from the cookbook, and then made another version based on the original.

Ginger Beer

  • 5 oz fresh ginger, grated (I just eyed it and used a decent sized knob since I like ginger)
  • 4 tablespoons brown sugar
  • 2-3 lemons
  • 4 cups soda water or sparkling mineral water
  • fresh mint

Zest the lemons.  Mix the ginger, zest, and brown sugar in the bottom of a pitcher.  Add the juice from the lemons and then pour in the water.  Let it sit for 10 minutes to allow flavours to blend.  Taste it and add more sugar or lemon juice as needed.  You can adjust the amount of zest to your taste: I love lemons so we used a lot of zest, but you can start with the zest from one lemon and go from there.  You can strain out the ginger and zest before serving.  Garnish with the mint.

Grapefruit and Raspberry Punch

  • 2 grapefruits
  • handful of raspberries
  • 4 cups of soda water or sparkling mineral water
  • sugar
  • fresh mint

Zest the grapefruit.  Mix the zest and raspberries in the bottom of a pitcher.  Add the water.  Add sugar to taste if necessary.  Garnish with mint when serving.

A note about the grapefruit: we picked it from Adam’s mom’s backyard!!! That was so awesome, there is NOTHING like picking fresh fruit.  Especially when it’s January.  It was so delicious, and we didn’t even need to add sugar to our punch!  I also devoured a few of those grapefruit before I left.  Our evening of cooking was a big success!

EM

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