Pasta Week {Back to Basics}
This week we're going to tackle making our own pasta, as well as all the fun things you can do with it. Ready?
Back to Basics
Salsa Verde (not the kind with tomatillos)
As part of sauces week for the Back to Basics series, I decided to try my hand at salsa verde. Since I grew up around Mexican food, I immediately thought it would be the tomatillo version. Nope. This is Italian, and is one of Alice Waters' four essential sauces.
Flavored Butter
I was able to kill two birds with one stone by making this herbed butter--I wanted to try it for sauces week, plus it's on my list of recipes I still need to finish from Simply in Season. This one is great on baked potatoes.
Flavored & Alternative Oils Add Pizazz to Dressings & Sauces
Before I started cooking on a semi regular basis, I would see flavored oils in the store or receive them as gifts and wonder, "what the heck do i do with this?" Now that I know how much punch flavored oils can add to very simple dishes, I can't get enough!
What are the “mother sauces,” and what’s up with all the French words?
I had originally intended to stick to discussing Alice Waters' four essential sauces during sauce week for our Back to Basics series, but it's a question I had so I thought I'd share what I found out here!