Read Online Recipes for Life by Linda Evans - Free Book Online Page A
Authors: Linda Evans
Ads: Link
given me one of my favorite pasta recipes.
MAKES 6 SERVINGS
2 tablespoons olive oil
½ pound of pancetta (or thick-cut bacon), cubed
One large onion, sliced thin
Red pepper flakes, to taste (as much as your personal desire for hot food allows)
6 tablespoons red wine
2 tablespoons red wine vinegar
2 (28-ounce) cans peeled whole or diced tomatoes (San Marzano is the best quality)
Salt and pepper, to taste
1 pound penne pasta
Grated pecorino and Parmesan cheese, to taste (I prefer Parmigiano-Reggiano)
Heat the oil in a large frying pan and add the pancetta or bacon. Cook until crisp, then pour off about two-thirds of the fat.
Add the onion and the red pepper flakes to the pan, and when the onion is golden, add the red wine and vinegar. Let it sizzle andevaporate for a few seconds, then add the tomatoes, salt, and pepper, breaking the tomatoes up with your spoon. Reduce until most of the liquid has evaporated.
Cook the penne according to the manufacturer’s directions. Drain the pasta and pour the sauce over it.
And as Luciana says: “Sprinkle it with the pancetta, cheeses, and love. Serve hot.”
Raw Talent
W HEN THE SUSHI craze hit Los Angeles in the 1970s, many of my friends tried to talk me into trying it. The very thought of eating raw anything made me sick. It seemed barbaric. I try to always have an open mind, but in this case my body flat out refused to go along.
Then one day, Christina Belford (who I’d met while working on her TV series
Banacek
) convinced me to go with her to her favorite sushi place. She promised I could eat something cooked if I was too chicken to try something out of the box.
We ended up sitting at the bar at a tiny place, elbow to elbow, and painfully close to the sushi chef and all of his raw delights (a few I’d swear were still moving). I’m not sure how I got through that first time, but some part of the experience must have been okay, because Christina managed to talk me into going back with her.
What I do recall was how delightfully warm and charming the young sushi chef was. He seemed to understand my discomfort and made me very special cooked dishes, while gently encouraging me to try a few well-wrapped, seaweed-disguised raw treats in between. Soon I found myself inviting Christina to join me for sushi.
Looking back, I realize how incredibly lucky I was to be introduced to sushi with undoubtedly one of the greatest chefs of our time, Nobu Matsuhisa. We met long before he owned his first restaurant, the nowfamous Matsuhisa, and years before I did
Dynasty
. It was sweet that we became friends before either of us became well known.
Nobu’s dishes were so original that it was hard to believe that this genius was in our little neighborhood sushi bar. I introduced my friendsand family to Nobu and we all followed him, like the devoted fans that we were, anytime he moved to a new location.
I remember how excited I was when Nobu invited me to his home to meet his beautiful wife and two adorable little daughters. The dinner was even beyond my expectations. Nobu didn’t just study to be a sushi chef in Japan, he’d also worked in South America. He brilliantly combined the flavors of Peru and Argentina, fusing them with traditional Japanese cuisine. He was the first chef to do this, and food critics rightfully launched his career like a rocket.
Chef Nobu Matsuhisa and his beautiful family.
Hundreds of sushi dinners later, Nobu opened his first restaurant and my career opened up with
Dynasty
. Despite our busy schedules, we remained friends. The first time I invited Nobu and his family to my home for dinner, I was shaking in my apron at the thought of cooking for this amazing chef.
JULIA CHILD’S “PERFECT” HOLLANDAISE
Nobu loved my hollandaise so much (which I learned from Julia Child and believe is the best there is) that one night at Matsuhisa, he invited me into the kitchen and asked me to show him how to make it. Of course, he did what all truly great chefs
MAKES 6 SERVINGS
2 tablespoons olive oil
½ pound of pancetta (or thick-cut bacon), cubed
One large onion, sliced thin
Red pepper flakes, to taste (as much as your personal desire for hot food allows)
6 tablespoons red wine
2 tablespoons red wine vinegar
2 (28-ounce) cans peeled whole or diced tomatoes (San Marzano is the best quality)
Salt and pepper, to taste
1 pound penne pasta
Grated pecorino and Parmesan cheese, to taste (I prefer Parmigiano-Reggiano)
Heat the oil in a large frying pan and add the pancetta or bacon. Cook until crisp, then pour off about two-thirds of the fat.
Add the onion and the red pepper flakes to the pan, and when the onion is golden, add the red wine and vinegar. Let it sizzle andevaporate for a few seconds, then add the tomatoes, salt, and pepper, breaking the tomatoes up with your spoon. Reduce until most of the liquid has evaporated.
Cook the penne according to the manufacturer’s directions. Drain the pasta and pour the sauce over it.
And as Luciana says: “Sprinkle it with the pancetta, cheeses, and love. Serve hot.”
Raw Talent
W HEN THE SUSHI craze hit Los Angeles in the 1970s, many of my friends tried to talk me into trying it. The very thought of eating raw anything made me sick. It seemed barbaric. I try to always have an open mind, but in this case my body flat out refused to go along.
Then one day, Christina Belford (who I’d met while working on her TV series
Banacek
) convinced me to go with her to her favorite sushi place. She promised I could eat something cooked if I was too chicken to try something out of the box.
We ended up sitting at the bar at a tiny place, elbow to elbow, and painfully close to the sushi chef and all of his raw delights (a few I’d swear were still moving). I’m not sure how I got through that first time, but some part of the experience must have been okay, because Christina managed to talk me into going back with her.
What I do recall was how delightfully warm and charming the young sushi chef was. He seemed to understand my discomfort and made me very special cooked dishes, while gently encouraging me to try a few well-wrapped, seaweed-disguised raw treats in between. Soon I found myself inviting Christina to join me for sushi.
Looking back, I realize how incredibly lucky I was to be introduced to sushi with undoubtedly one of the greatest chefs of our time, Nobu Matsuhisa. We met long before he owned his first restaurant, the nowfamous Matsuhisa, and years before I did
Dynasty
. It was sweet that we became friends before either of us became well known.
Nobu’s dishes were so original that it was hard to believe that this genius was in our little neighborhood sushi bar. I introduced my friendsand family to Nobu and we all followed him, like the devoted fans that we were, anytime he moved to a new location.
I remember how excited I was when Nobu invited me to his home to meet his beautiful wife and two adorable little daughters. The dinner was even beyond my expectations. Nobu didn’t just study to be a sushi chef in Japan, he’d also worked in South America. He brilliantly combined the flavors of Peru and Argentina, fusing them with traditional Japanese cuisine. He was the first chef to do this, and food critics rightfully launched his career like a rocket.
Chef Nobu Matsuhisa and his beautiful family.
Hundreds of sushi dinners later, Nobu opened his first restaurant and my career opened up with
Dynasty
. Despite our busy schedules, we remained friends. The first time I invited Nobu and his family to my home for dinner, I was shaking in my apron at the thought of cooking for this amazing chef.
JULIA CHILD’S “PERFECT” HOLLANDAISE
Nobu loved my hollandaise so much (which I learned from Julia Child and believe is the best there is) that one night at Matsuhisa, he invited me into the kitchen and asked me to show him how to make it. Of course, he did what all truly great chefs
Similar Books
