I just filmed a video recipe for "minute steak," and for the pan sauce I used my wife Michele's amazing barbecue sauce, SFQ. When I post the video I'll also be giving more information, including how to order her sauce, just in case you're looking for interesting holiday gifts for the foodies in your life. If you just can't wait, follow this link to the SFQ - The Original San Francisco Style Barbecue Sauce homepage.
I realize that if you haven't seen the movie Zoolander, the title of this pasta e fagioli, aka pasta fazool, makes absolutely no sense. But, having recently seen someone perform the famous underwear extraction scene from the movie (see bonus video below), I just couldn't help myself.
So, is this hearty winter soup really so good you'd spontaneously attempt to remove your underwear without taking off your pants? Well, possibly, but you'd really have to love soup. Really love soup.
Regardless of whether you go Zoolander or not, no one will deny this is a super simple, very fast, and quite nutritional recipe. The addition of cheese tortellini in place of significantly less interesting macaroni, makes for an extra satisfying bowl of food.
As I say in the video, this is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. And, if your excuse is you don't cook at all, well, this is a heck of a recipe to start with! It also happens to be the kind of dish you really want to be savoring on one of these chilly winter days. Enjoy!
Pasta Fazoolander (pasta e fagioli, pasta fazool) Ingredients: 1 1/2 tablespoon olive oil 1 teaspoon tomato paste 1-2 anchovy fillet 1 quart chicken, or vegetable broth 1 cup dry tortelinni 1 (15-oz) can white beans, drained 2 cups packed baby spinach, roughly chopped salt and fresh ground black pepper to taste red pepper flakes parmesan cheese View the complete recipe
Bonus Borderline-Inappropriate Zoolander Impersonation Video The reason Zoolander was on the brain was this performance by Aubrey Huff at the San Francisco Giants' World Series parade. He went full Zoolander to remove his red "Rally Thong," the good luck charm he actually wore during the season (true story).
I assume those of you fortunate enough to own an iPad take your tablet into the kitchen to follow along with recipes, and if you do, it's not a matter of if, but when, you spill something all over it. Well, here's a very simple solution from Wired.com using a ziplock bag and business card holder. Enjoy!
I do not speak French. This is not something I'm proud of, as I could have, and should have, picked it up by now. With that said, the mispronunciation of French culinary terms is one of my great guilty pleasures.
I know it's "oh" jus, and not "ahhh" jus, but that's how I grew up saying it, and I don't have any plans to start saying it right at this advanced age. Besides, the proper pronunciation sounds like you are surprised you're getting a sauce, and my way sounds like you are happy about it.
This is the most minimalist method for doing a quick au jus for your prime rib of beef. In a restaurant that specializes in prime rib, they have the benefit of massive amounts of bones and scraps to make a reduced, rich jus without having to thicken it.
At home however, we need to cheat a little bit. You can do this without the flour step, but I think most people prefer this beefy dipping sauce to have a little body to it. Not thick like gravy, but just a little something to help it adhere to the meat. By the way, that thin film of beef fat floating on the surface is fully intentional, as you are about to hear. Enjoy!
Beef Au Jus Ingredients: 1/4 cup beef fat, plus pan drippings from a cooked prime rib or other roast beef 1 1/2 tablespoon white flour 2 cups rich beef broth salt and fresh ground black pepper to taste *makes about 1 1/2 cups depending on how much you reduce
I do not speak French. This is not something I'm proud of, as I could have, and should have, picked it up by now. With that said, the mispronunciation of French culinary terms is one of my great guilty pleasures.
I know it's "oh" jus, and not "ahhh" jus, but that's how I grew up saying it, and I don't have any plans to start saying it right at this advanced age. Besides, the proper pronunciation sounds like you are surprised you're getting a sauce, and my way sounds like you are happy about it.
This is the most minimalist method for doing a quick au jus for your prime rib of beef. In a restaurant that specializes in prime rib, they have the benefit of massive amounts of bones and scraps to make a reduced, rich jus without having to thicken it.
At home however, we need to cheat a little bit. You can do this without the flour step, but I think most people prefer this beefy dipping sauce to have a little body to it. Not thick like gravy, but just a little something to help it adhere to the meat. By the way, that thin film of beef fat floating on the surface is fully intentional, as you are about to hear. Enjoy!
Beef Au Jus Ingredients: 1/4 cup beef fat, plus pan drippings from a cooked prime rib or other roast beef 1 1/2 tablespoon white flour 2 cups rich beef broth salt and fresh ground black pepper to taste *makes about 1 1/2 cups depending on how much you reduce
The folks over at Chef-2-Chef are asking people to vote for their favorite food blogs, and Food Wishes is in contention. If you would like to give this blog some love, here's the link to cast your vote, and by "vote," I mean give us "5 Chef Hats!" Thanks for the support.
The folks over at Chef-2-Chef are asking people to vote for their favorite food blogs, and Food Wishes is in contention. If you would like to give this blog some love, here's the link to cast your vote, and by "vote," I mean give us "5 Chef Hats!" Thanks for the support.
I just filmed a video recipe for "minute steak," and for the pan sauce I used my wife Michele's amazing barbecue sauce, SFQ. When I post the video I'll also be giving more information, including how to order her sauce, just in case you're looking for interesting holiday gifts for the foodies in your life. If you just can't wait, follow this link to the SFQ - The Original San Francisco Style Barbecue Sauce homepage.
I realize that if you haven't seen the movie Zoolander, the title of this pasta e fagioli, aka pasta fazool, makes absolutely no sense. But, having recently seen someone perform the famous underwear extraction scene from the movie (see bonus video below), I just couldn't help myself.
Regardless of whether you go Zoolander or not, no one will deny this is a super simple, very fast, and quite nutritional recipe. The addition of cheese tortellini in place of significantly less interesting macaroni, makes for an extra satisfying bowl of food.
I do not speak French. This is not something I'm proud of, as I could have, and should have, picked it up by now. With that said, the mispronunciation of French culinary terms is one of my great guilty pleasures.
The folks over at Chef-2-Chef are asking people to vote for their favorite food blogs, and Food Wishes is in contention. If you would like to give this blog some love, here's the link to cast your vote, and by "vote," I mean give us "5 Chef Hats!" Thanks for the support.
