Have you heard of Cacio e Pepe? Other than not really knowing how to pronounce it, it’s also a dish that, strangely, until now, I’ve never been able to prepare it successfully.
I say that’s strange because it’s the simplest of simple pasta dishes, supposedly. Spaghetti noodles tossed with Pecorino Romano, black pepper, and a little pasta water. That’s it. And it’s heaven. I’ve enjoyed it when prepared elsewhere by people who know more than me, and it’s just absolutely perfect.
I guess I have a mini-obsession with trying to turn perfectly fine, normally healthy vegetables into their evil unhealthy cousins – fries. Although, I hardly view plain old classic french fries as “evil.” More like pure awesome all around.
Food bloggers as a lot tend to wax super-duper poetic about every single recipe they post. I mean, if they don’t love what they’re sharing, they probably wouldn’t blog it to begin with, right?
Here’s a versatile little dish works equally well as a delicious main or a sumptuous side. Polenta is simmered in equal amounts milk and water, and melded with melty Parmesan cheese, tangy sour cream, and rich butter. All of these ingredients team up to create a lush, creamy consistency.
This creamy polenta recipe makes for a super-satisfying meal simply when sprinkled with a few chopped scallions or topped more heartily with grilled squash, steamed broccoli, or sauteed mushrooms. We also love it as an easy substitute for mashed potatoes: it’s the perfect base for pot roast or stew. When we make this in our house, it’s often a side for my carnivorous guy and a main for me, and we both feel like we got the better part of the deal.