Tag Archives: Bitchin Kitchen Supperclub Challenge

@BitchinKitchen Supperclub Slutty Spaghetti

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@BitchinKitchen Supperclub Slutty Spaghetti

I figured it had been a while since I had done a cooking post so I figured with everyone’s concern being elsewhere *ahem, Ravens winning the Superbowl, ahem* it was a good time. Plus, I felt like going outside my comfort zone and eating something I hadn’t eaten since I was 14….ANCHOVIES!

In case you didn’t know this about me, I hate fish…unless its raw and/or tuna. Go figure. So this was a reaaaaaaalllll stretch for me.

I love Nadia G. She is my future 3rd ex-wife. No worries, we stay friends. This is her recipe. I changed a couple things by adding a whole diced shallot, less olives, leaving the tomatoes whole while cooking and using wheat spaghetti ..OH! I also added everything before the tomatoes plus threw on some grated parmesan reggiano….other than that I did exactly as I was instructed 🙂

It’s delicious. And the name? “Spaghetti a la Puttanesca” literally translates as spaghetti as cooked by a whore. YESSSSSS! I love it.  There is a whole back story to this traditional dish, but I will make you find her telling it. It is described in two different episodes. Google is your friend, my friend.

Here is the recipe as described by her here:

INGREDIENTS

  • pound spaghetti
  • 1/4 cup extra-virgin olive oil
  • Pinch hot chile flakes
  • clove garlic, minced
  • anchovy fillets, roughly mashed with a fork
  • cups ripe cherry tomatoes, halved
  • 15 kalamata olives, pitted and coarsely chopped
  • heaping tablespoon capers, coarsely chopped
  • Large pinch brown sugar
  • Pinch sea salt and freshly ground black pepper

DIRECTIONS

Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.

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You’re welcome. 😉
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I went without the heels this time, @BitchinKitchen….

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I went without the heels this time, @BitchinKitchen….

So I am really getting into this whole supperclub challenge deal. I’m kinda crushin on Nadia G these days…plus no man would have ever got me to cook in heels….

Anyhoo….This week was Creamy Gorgonzola and Portobello Risotto.

The recipe is as follows:

INGREDIENTS

  • 3 cups organic chicken stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 4 Portobello mushrooms, diced
  • 1 yellow onion, minced
  • Sea salt
  • 2 cups Arborio rice
  • 3/4 cup good white wine
  • 1/2 cup crumbled gorgonzola
  • 1/3 cup grated Parmigiano-Reggiano
  • Freshly cracked pepper

DIRECTIONS

Bring the chicken stock to a bare simmer in a saucepan.Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the rice is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper.Spoon the risotto into bowls and enjoy.

Recipe is from: Cookin’ For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.

But I, being me, had to change it up a bit…

For starters, I had to use vegetable broth as the boy child is allergic to poultry, I cut back on the salt because I find Gorgonzola ridiculously salty and I added extra garlic just cause, I am partial to it…also, I added more broth to compensate for the fact that I felt compelled to add some asparagus because the dish looked a little flat and neutral….

I dig the bright green happy little spear trees…(I’m having a Bob Ross moment….won’t you share it with me? all the happy little asparagus spear trees……)

Whoa. Ok back to cooking….The recipe also gave me a good excuse to buy some Cupcake Wine (from Livermore, Ca, where my bestie lives) besides what I have on the rack, cause I don’t stock white wine 🙂

Here’s what it looked like with a few little Jani tweeks: