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Lemon-Butter Tagliatelle

9/18/2018

52 Comments

 
Fresh lemon juice, wine, garlic, butter, pasta and parmesan. These are a few of my favorite things. The first time I ever had lemon pasta was in Capri, Italy in 2018...and that's what this exact dish is inspired by. Fun fact - I ate it the day after Bryant asked me to marry him so I was on all sorts of highs, lol.
You don't have to use tagliatelle pasta. You can use whatever shape you like, but I think a longer flat noodle tastes the best because that's the way I ate this dish for the first time in Italy. If you can't find tagliatelle, fettuccini or linguine work great too! Make sure you remember to add a little of the starchy pasta water into the sauce. That + butter makes for the ultimate silky pasta.
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What You Need
  • 1/2 lb pasta, I prefer tagliatelle or linguine/fettuccini but any shape will work
  • 4 tbsp salted butter
  • 1/2 tsp garlic powder or 1-2 minced garlic cloves
  • 1/4 cup white wine (should be a dry wine like chardonnay, not a sweet wine)
  • 1 cup heavy cream (I do not recommend half and half or other dairy products, heavy cream works best!)
  • Juice from 1 large lemon
  • Salt & pepper as needed
  • Optional: parmesan cheese for topping
What To Do
  • Cook tagliatelle according to package instructions. (Note: if you salt the water enough, you won't have to use as much salt in the seasoning of the sauce.)
  • While the pasta is cooking, melt the butter in a skillet on low-medium heat. Add in the garlic and whisk.
  •  Add in the white wine and turn the heat up a tad so that it's bubbling. Let the alcohol cook out of the sauce for 2-3 minutes - the flavor that's left behind after the sauce reduces is so good. (If you can't do alcohol, you could skip this part.)
  • Add in the heavy cream, 1/2 cup at a time with whisks between each pour. Add the lemon juice here too. It should start to thicken up as it bubbles. If it doesn't, melting some freshly grated parmesan cheese can help.
  • Season with the garlic powder, salt and pepper here.
  • Continue to whisk on and off for 8-10 minutes while it simmers and turns into what will look like an alfredo sauce.
  • Add the cooked pasta straight from it's boiling water into the lemon butter sauce and gently toss everything together. Here is where I like to add 2-3 tbsp of the hot pasta water which contains salt and starch for extra luscious flavor and texture. 
  • Top with fresh parmesan cheese and more black pepper, it should be as silky as your silkiest nightgown!

52 Comments

Honey Butter Fried Chicken Sandwich

9/13/2018

0 Comments

 
I'm obsessed with honey butter fried chicken. That is all. 
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What you need: 
  • 1 thin sliced chicken breast per sandwich (breading is for 3-5 sandwiches)
  • 2 1/2 cups flour
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp cayenne pepper
  • 3 cups canola oil
  • 2 tbsp butter
  • 4 tbsp honey
  • sriracha mayonaise
  • Sandwich buns, I used English Muffins​
What to do: 
  1. Brine the chicken breasts - soak them in 3 cups cold water, 3 tbsp salt for about an hour.
  2. Heat the canola oil in a pot, I estimated 3 cups, but as long as the oil is 2 1/2-3 inches from the bottom of the pot you are using, you're good. I usually turn my stove up to 8/10 heat setting.
  3. Mix the flour, salt, garlic powder and cayenne pepper in a bowl.
  4. Coat each piece of chicken in the flour and deep fry as many that fit comfortably into the pot of oil. You don't want them to be too crowded because they could stick together and the breading will rip. 
  5. Once the pieces of chicken are golden brown, take them out of the oil and place them on a paper towel.
  6. Heat the butter in a large bowl and mix in the honey after it's melted. Coat the chicken in the honey butter.
  7. Toast the English Muffins.
  8. Spread the Sriracha Mayo onto the bottom of each English Muffin - be generous, it's good stuff.
  9. Put the chicken between the two muffin ends and eat!
0 Comments

Creamy & Cheesy Lemon Pasta

9/12/2018

2 Comments

 
Like I said in my IG post, I would probably eat dirt if there was fresh lemon juice squeezed all over it. This recipe is slightly different from my lemon butter pasta recipe, because there's parmesan cheese all up in this sauce.

You can use any kind of noodle, I was in the mood for bowtie on the day I created this recipe. I've been using garlic powder instead of fresh garlic in some of my sauces lately because I feel like you just can't beat the flavor concentration. It's so strong and I don't think that I get the same flavor when I use fresh garlic? Which doesn't seem right, but my tastebuds don't lie. 
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What you need:
  • 2 cups bowtie pasta (uncooked)
  • 1/2 stick butter
  • 1 cup heavy cream
  • Juice from 1 lemon - about 1/4 cup lemon juice 
  • 1/2 cup parmesan cheese
  • 1 tsp garlic powder
What to do:
  1. ​Cook the bowtie pasta according to package instructions. Be sure to salt the water that you're going to boil!
  2. Melt the butter in a large skillet and then add in the heavy cream little by little while whisking. It will start to bubble - that's when you add the lemon, cheese and garlic powder. Mix.
  3. Turn the heat setting to simmer and let the sauce simmer for 10 minutes while you whisk it every 2-3 minutes - it should get thicker like an alfredo sauce.
  4. Season the sauce with salt and black pepper before pouring it over the noodles.
  5. Top with more parmesan cheese and more fresh lemon juice if desired. 
2 Comments

Wonton Noodle Soup

9/3/2018

3 Comments

 
I've always wanted to try wonton soup with actual noodles in it, but the traditional way it's served involves a few things I can't eat. cc: shrimp, sesame oil. About a month ago I went out to eat at Saigon on East 4th Street in Downtown Cleveland and had to watch my friend slurp it down from across the table - talk about FOMO. I decided to make my own version, a version that wouldn't kill me. ​
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You'll want to use fresh wonton egg noodles. You can read more about them + see a photo if you click here and check out The Woks of Life's blog. (If you scroll past the wonton noodles on that page, you'll also see the yellow square wonton wrappers that you'll need!) Both can be found at Asian grocery stores - if you're from CLE, I do all my noodle/dumpling shopping at Tink Holl Market in Asia Town.

For the portion sizes, I would say that 1 bundle of wonton noodles + 4-6 wontons and 2 cups of broth equals one serving. That said, this recipe makes enough for two eaters!
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What you need:
(Broth)
  • 4 cups chicken stock
  • 4 garlic cloves, grated
  • 3 pieces of peeled ginger - same size as garlic cloves, grated
  • 1/2 cup chopped scallions
  • 2 tbsp soy sauce
(Wontons)
  • Yellow (thin & square) wonton wrappers
  • 1 lb ground pork
  • 3/4 cup chopped scallions
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 tbsp soy sauce
  • 1 tbsp chinese black vinegar
  • 1 tbsp shoaxing wine
  • 1/2 tsp white pepper
  • 1 tsp salt
(Noodles)
  • 2 small bundles of fresh wonton noodles - see below for how to identify them at the store
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What to do:​​
(Broth)
  1. Cook the grated garlic and ginger in a tbsp of neutral oil on low heat until fragrant and then add the broth and soy sauce. Let that simmer for at least 30 minutes to really combine and deepen the flavors.
  2. Once the noodles and wontons are cooked, they go into the broth. I cook them in separate water because sometimes the starch from the wrappers can thicken and change the texture of the soup broth a bit.
  3. Serve in bowls. Top everything with fresh scallions and blanched baby bok choy. (Blanched means placing the bok choy into boiling water for 20 seconds and then rinsing under freezing water to halt the cooking process.) 
(Wonton)
  1. Mix together all of the wonton filling ingredients. After combined cook a teaspoon sized scoop of it in a non-stick skillet like you would a sausage patty and taste it when it's done. If it feels like it needs more of a certain flavor, feel free to add that in! This is a great way to taste test the filling before stuffing and cooking all of your wontons.
  2. Place a teaspoon of the filling mixture into the center of the square wonton wrapper.
  3. Wet the parts of the wonton surrounding the filling with your finger after dipping it in water.
  4. Fold each corner upwards around the meat so that they connect above the meat, press together to seal. It should look like a little purse or money bag when you're done. Make sense? If not, click here to see photos of it on @souperdiaries website - scroll down to "pouch wontons." 
  5. Repeat steps 2-4 until you run out of fillings or wonton wrappers. You can freeze whatever's leftover for up to 3 months.
  6. Boil the wontons in water for 6 minutes when you're ready to put them into the soup.
(Noodles)
  1. Boil the noodles for 2-3 minutes right before adding them into the broth, time it up so that the wontons and noodles are done right around the same time. While cooking the noodles, stir them constantly - they like to stick together since they are so thin and chewy.
3 Comments

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