Creamy, cheesy, silky pasta punctuated by a little bacon. Utterly simple, a handful of ingredients, most which you probably have on hand and minutes to make? That’s Pasta Carbonara.
Sometimes I’m possessed by food jealousy – I think it might happen to a lot of people who are on a budget. They hear about a friend’s restaurant dinner, see a gorgeous meal in a magazine, or maybe they watch Tyler Florence…Darn you, Tyler! Darn you and your belly of fresh Atlantic salmon…
Here is a quote in my mother’s copy of Modern Encyclopedia of Cooking, by Meta Given, one of the few cookbooks she owned. It was given to her as a gift on her “one month” anniversary in 1955. I love this quote as much for its quaint, old-fashioned wording as for its applicability in today’s world.
“Because she can save the most money by cutting down on just these protective foods, (speaking of milk, eggs, meat, vegetables and fresh fruits) the homemaker who is not guided by a definitive menu plan for a well balanced diet may easily fall into this false economy at the expense of the family’s health and her own.”
Are you kinda set on the idea that pot roast should be made with beef? I was. And what a mistake that could have been. One of our new favorite winter meals is Braised Pork Roast, a comfy, homey dish, full of potatoes and carrots and the most succulent pork you can imagine. Spoon tender, and that gravy? Talk about comfort.