A.G. Newsletter #62: Bucatini all'Amatriciana, Apple Cobbler, New Salads at Forage & Olive Oil Granola
Hey Newsletter Fans,
This week's newsletter will be a short affair. I decided to put my meals at The Spice Table and Animal on the blog today (click here to read all about them) and that leaves us with some pretty pictures of food that I made this weekend.
For example, I had lots of bacon in my refrigerator last night and I decided to use it to make Bucatini all'Amatriciana. I blogged about it once, long ago (see here). It's essentially a bacon-infused tomato sauce with fat spaghetti noodles:
I hope you read that last paragraph carefully: BACON-INFUSED TOMATO SAUCE. It's as good as it sounds. And topped with Pecorino cheese and served with a strong Italian wine, it may be one of the best dinners you can possibly make with leftover bacon.
Another thing that I made this weekend was a dessert for a dinner party I threw on Friday for our friends John and Michael. The main course, which I'll blog about tomorrow, was mac n' cheese. Looking for a tart, fruity dessert to balance out the meal, I chose this apple cobbler from my archives (see here) only I cut the recipe in half and cooked it in a large circular souffle dish:
I wouldn't swear it in a court of law, but I think I may be more of a cobbler person than a pie person. Pie, in its way, is kind of wholesome (despite the amount of butter and fat that goes in it). A cobbler is out-and-out a lavish affair: knobs of butter folded with sugar and flour and plopped on top coalesce into a yarmulke of crunchy buttery goodness. (Is that the first time "yarmulke" has been used to further a food metaphor? I hope so!)
Anyway, this was so good and we devoured it both Friday night, Saturday afternoon and Sunday. I'm sad that it's gone.
When I'm not cooking, I'm still eating lunches out and about. Forage in Silverlake remains one of my favorite places to grab a relatively healthy lunch with lots of flavor. My most recent trip there yielded two new salads: a beet salad with hard boiled egg and a barley salad. Check it out:
Isn't that pretty food? I think that picture reveals why I love it so much there.
Finally, I may have told you about this before but Coffee Commissary on Fairfax has this wonderful olive oil granola that they serve with yogurt:
I had it for breakfast yesterday while working with my friend John on a new and exciting project that I may tell you about down the road.
That's all for this newsletter folks!
Until next time....
Adam (The Amateur Gourmet)
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