August 28, 2015
August 25, 2015
August 12, 2015
August 1, 2015
#augustbreak2015
fanboy and i started our date night with a martinez and a knickerbocker at denson liquor bar
happy august break!
hey peeps, my apologies for being a big slacker on the blog over the past year. since i love susannah conway's august break, this seems like the perfect time to get back in the swing of things. there are almost no rules, just shoot and have fun.
happy august break!
happy august break!
September 28, 2014
cheeky cooks: rigatoni with caramelized onions and gorgonzola
since seeing this recipe on a cup of jo over the summer, it has already become a favorite chez cheeky. i love that it has so few ingredients and it really easy. my only change was adding more gorgonzola to the original recipe because when is more cheese a bad idea?
rigatoni with caramelized onions and gorgonzola (adapted from a cup of jo)
heat olive oil in a large cast iron or stainless steel skillet over medium heat.
cut the ends off the onions, remove outer skin, cut in half, then slice thinly from end to end. add onions and garlic to the oil and stir to coat in oil. reduce the heat to medium low and allow the onions and garlic to cook, barely sizzling and stirring every 5-10 minutes. the onions and garlic are done when they are soft and golden, 40-60 minutes. do not allow the garlic to burn. if things are browning too quickly, reduce the heat slightly.
meanwhile, bring a large pot of water to a boil and cook rigatoni according to package directions. just before you drain the pasta, reserve 1/2 cup of the pasta water. drain the pasta and return it to the pot. once the onions are completely caramelized, add 1/4 cup of the reserved pasta water to the pan, scraping up all the browned bits on the bottom of the pan. stir until the onions have almost completely absorbed the water and add the gorgonzola cheese. stir for about a minute or until the cheese just begins to melt. if the mixture looks dry at all you can add a bit more pasta water. transfer the entire mixture to the pot with the pasta, making sure to get all of the oil and any browned bits off the bottom of the pan. stir thoroughly to coat the pasta with the cheese, onions, and garlic. season to taste with salt and pepper.
rigatoni with caramelized onions and gorgonzola (adapted from a cup of jo)
- 2 tablespoons olive oil
- 3 small sweet onions
- 2 garlic cloves, thinly sliced
- 1 lb rigatoni
- 8-12 oz crumbled gorgonzola (picante) cheese
- coarse kosher salt and freshly ground black pepper
heat olive oil in a large cast iron or stainless steel skillet over medium heat.
cut the ends off the onions, remove outer skin, cut in half, then slice thinly from end to end. add onions and garlic to the oil and stir to coat in oil. reduce the heat to medium low and allow the onions and garlic to cook, barely sizzling and stirring every 5-10 minutes. the onions and garlic are done when they are soft and golden, 40-60 minutes. do not allow the garlic to burn. if things are browning too quickly, reduce the heat slightly.
meanwhile, bring a large pot of water to a boil and cook rigatoni according to package directions. just before you drain the pasta, reserve 1/2 cup of the pasta water. drain the pasta and return it to the pot. once the onions are completely caramelized, add 1/4 cup of the reserved pasta water to the pan, scraping up all the browned bits on the bottom of the pan. stir until the onions have almost completely absorbed the water and add the gorgonzola cheese. stir for about a minute or until the cheese just begins to melt. if the mixture looks dry at all you can add a bit more pasta water. transfer the entire mixture to the pot with the pasta, making sure to get all of the oil and any browned bits off the bottom of the pan. stir thoroughly to coat the pasta with the cheese, onions, and garlic. season to taste with salt and pepper.
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| ©lindsay moe, the live-in kitchen |
September 17, 2014
snallgaster 3.0
as expected, snallygaster was another epic saturday full of excellent beer and our awesome beer snob friends. there were some heavy downpours but we didn't allow it to ruin our fun (i was very glad i wore wellies!). our friends, wayne & suzanne, made pretzel necklaces for the crew! we drank many, many beers (cider too), took silly photos, and basically had a lot of fun.
a few of my favorites tastes of the day:
boulevard hibiscus gose
aeppletreow sparrow spiced cider (aka fall in a glass)
firestone walker bretta weiss
timmermans pumpkin lambicus (always a snallygaster favorite)
a few of my favorites tastes of the day:
boulevard hibiscus gose
aeppletreow sparrow spiced cider (aka fall in a glass)
firestone walker bretta weiss
timmermans pumpkin lambicus (always a snallygaster favorite)
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