Laura and Marcella
I've been reading "The Essentials of Classic Italian Cooking" by Marcella Hazan. I'd love to do a "Julie and Julia" type project where I cook my way through it, but alas, I probably won't. Not in the next few years anyway. Just no time. Plus I can't imagine giving up tacos, which are my current obsession.
Maybe I can cook my way through it with one recipe a week, or something manageable like that. I'm sure Dan would be thrilled.
I have this loose meal schedule right now:
MONDAY: Homemade pizza
WEDNESDAY: Pasta or noodles
FRIDAY: Grass-fed beef burgers, homemade fries and salad
SATURDAY: Quiche or Pot Pie
SUNDAY: Roast Chicken and salad
Maybe every Wednesday I'll do a Marcella Hazan menu? Hmmmm, not a bad idea.
Just read this in the pasta section and loved it:
Do not be tempted by one of those awful devices that masticate eggs and flour at one end and extrude a choice of pasta shapes through another end. What emerges is a mucilaginous and totally contemptible product, and moreover, the contraption is an infuriating nuisance to clean.
And no, English is not even her first language. But she does have a Ph.D. in Biology and Natural Sciences. Marcella is FIERCE and fabulous in her geekiness about how these foods should be just so. A little later on, she calls black pasta colored with squid ink "deplorable".
OK, off to make lasagna with some of the fresh goat cheese ricotta that I bought at Harley Farms last week. No, not making a Marcella recipe. This lasagna is not as authentically Italian, and I'm not even making my own fresh lasagna noodles for it (the horror!) but it's still delicious.