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Given the commotion over in the rants thread about tuna and its resting liquids, I thought it might be nice to start a recipe thread. Be it food you've cooked yourself, or interesting drink mixes, I'd love to hear what your go-to food comforts are. Also, feel free to suggest great recipe websites, I'm an avid cookbook collector, and online collections wouldn't go amiss.
I tend to find myself using the BBC Good Food website
which is all right for pretty basic ingredients and last minute dinner ideas. For beautifully photographed, and more inspiring and/or ambitious recipes, I love Punchfork
though I've just read an announcement that they're migrating to Pinterest.
Have any of you taken inspiration from Achaean food and drinks in real life? Sybilla's had @Amunet
's vodka-drenched oysters twice now, and they look absolutely divine. I'd love to try making it IRL, but on a student budget it might need to wait! I'm also in love with almost all of Dagon's drinks in Fire and Spice, and as a lover of sloe gin, the Selene Dream looks like something I might try my hand at on a special date (Selene Dream: One ounce of sloe gin, half an ounce of tonic water, and a few drops of cherry juice served in a lightly tinted pink shot glass, with a slice of passion fruit on the side).
It will likely be a while before I share my mother's sugo recipe, or my dad's parmigiana, so instead I'll offer my version of Spaghetti alla puttanesca: (ingredient quantities vary depending on how many you're serving. I tend to cook this by eye, so I'll leave it vague to adjust to your tastes)
- Olive oil
- Tomatoes (great if they're ripe and flavoursome, otherwise use a tin of chopped ones)
- Black olives, pitted
- Chilli (fresh, or dried flakes if not)
- Parsley (curly is traditional)
- Roughly chop all your ingredients, save for the pasta. If it helps with preparation, start bringing a pot of water to the boil.
- If you're using fresh tomatoes, cut an X into their top, drop them in boiling water for a minute so their peel softens, then peel and roughly dice them in 2cm cubes.
- Meanwhile, heat some olive oil in a pan and fry the garlic, onions, chilli and anchovies, until the onions turn translucent.
- Add the olives and capers, stirring it through to absorb the flavours.
- Finally, add the chopped tomatoes and season. If it comes up acidic, add a little bit of sugar and stir through. Let it cook on low heat for 10~ minutes.
- Meanwhile, bring a pot of salted water to the boil, add a few drops of oil, and put the pasta in. It will take about 10-12 minutes to cook.
- By this time, the spaghetti should be cooked and al dente. Taste the sauce, adjust seasoning as necessary, and add the chopped parsley.
- Drain the pasta, and add it to the pan with the puttanesca sauce, with a few spoonfuls of the water it boiled in.
- Toss all the ingredients together, to heat through and colour the pasta.
- Serve immediately, sprinkling any remaining parsley on the top for decoration.
Hope you enjoy. What're you cooking for dinner?