Creamy Caramelized Pasta with Greens

Photography is an art. Food photography is an art form I lack, mostly because I just won't devote any energy to learn. When your income is based upon your photos such as so many food blogs/video feeds are, photography is critical. The lighting on the second picture in Farfalle with Spinach Mushrooms and Caramelized Onions that hooked me. Never have I seen such beautiful caramelized onions. These were golden brown while still holding some shape not almost burnt and limp. Even if nothing more than cooking the onions was the goal, this recipe had to be attempted.

Modifications Made:

In a large cast iron skillet, one and half yellow onions were "caramelized instead of three. Red wine vinegar was used to deglaze the skillet before white mushrooms and chard were cooked and set aside with onions. To help make a creamy sauce without all the milk or half and half, one quarter cup of flour was browned in one tablespoon of butter. Flour was browned until just off of white coloring. One cup of milk was added slowly to flour, whisking constantly. Half of cup of water was then added along with a dash of salt and pepper and vegetables. Mixture was allowed to simmer on low for 20 minutes, checking for salt and pepper and sauce consistency. During this time, the noodles were cooked to al dente, added to sauce mixture, simmered for 5 minutes. Parmesan cheese was not added into cream mixture but reserved for fresh topping.

Scaled for Likability: Good

Not creamy enough. The sauce was too runny for this tables preference. We like pasta sauce to stick to the noodles instead of forming puddles on the plate. The use of flour/ milk was a good combination as the sauce did not taste milky or floury. As for the caramelized onions, well mine did not ever reach the color of caramel but they did taste great.

If this meal is made again, each ingredient layer will be cooked as if eaten separately so when combined to simmer the flavor depth will be higher. Liking the cream based sauce, the same process could have been achieved with chicken broth and flour instead of milk adding yet another depth layer. The sauce was simple in flavor and could use some flavor boosts from garlic, more salt, a heavy dash of pepper, and a pinch of nutmeg. Having meals where there are lots of room for improvements means this meal can easily be improved to suit table preferences.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd. Have made several versions and this is by far the easiest. Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer. Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better. Bread was served cold and would have been great with a drizzle of lemon

Eating Waffles

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