Pasta in a White Wine Cheese Sauce

August 23, 2015

Remember that time I made fresh pasta? Well, I also had to learn to make a sauce to go with it. As impressive as from scratch pasta is, no one cares if you serve it to them with nothing on it. Using what I already had in my fridge, I was able to come up with this super yummy sauce. I do have to admit that I made it in a rush so my measurements weren’t exact, but don’t let that stop you from making it because it’s pretty hard to ruin.

This sauce smells so amazing! The next day while I was waiting for the elevator my neighbor mentioned that he could smell it and that he was tempted to knock on my door for samples. And I live in New York where it is perfectly acceptable to never interact with your neighbors, so that says something!

Ingredients for white wine cheese sauce
  • 2 cups heavy cream
  • 2/3 cup shredded Pecorino Romano cheese
  • 1/4 cup dry white wine
  • 2 cloves garlic, minced
  • 3 basil leaves ripped
  • 1 teaspoon dried oregano 
  • Zest of half a medium lemon
  • Juice of half a medium lemon
  • Black pepper to taste
Directions for white wine cheese sauce
  1. Pour cream in a saucepan and place over medium-low heat, then whisk in cheese.
  2. Add wine, garlic, basil, oregano, zest, and lemon juice into cream and cheese mixture.
  3. Allow simmering on medium heat until it reduces, thickens, and bubbles (about 5-7 minutes). While simmering, make sure to stir frequently and scrape the bottom of the pot to avoid burning. 
  4. Add pepper to taste
*I served it with fresh pasta and topped it with breadcrumbs, but it’s definitely not necessary in order to enjoy the dish.

The Better Way To Wash Your Bras

August 17, 2015

So you can say there has been a lot of bra talk around my office lately. How to put them on and how often you should wash them have been the main points of focus. When I found out I was supposed to be washing them every couple wears I laughed at the impracticality of that. The washing machines in my apartment building don’t have many settings that make it easy to care for delicate clothes, so hand washing is the only way to go for me. And that takes so. damn. long. But I found a solution that doesn’t require me to buy any special laundry bags or devices.
All you need is a large pillowcase and a hair tie! Put your bras in the pillowcasemaking sure there is plenty of room so they will get cleaned properly in the washing machine. Then tie the tippy top of the pillowcase with a hair tie. Place it in a mostly empty washing machine on the most delicate setting and you’re good to go. And you can air dry them or keep them in the pillowcase and put them in the dryer. See? Easy!


The Better Brussels Sprouts

August 13, 2015

On numerous occasions I have been caught saying things like “I’ll eat it as long as it’s not green and leafy,” or “I would eat vegetables, but they just taste like dirt.” No joke. However, a few days ago I stumbled across this Food52 recipe for brussels sprouts. The picture convinced me that if I made it, I would not be left with with the deep regret that usually floods over me after taking a bite of a kale. And boy oh boy was I right. 
Technically, I can’t behave like this is some big shocker. Cardboard would probably be a pretty decent side dish if tossed with oil, ham, cheese, and croutons… but that isn’t the point. The point is I ate something ~healthy~ and didn’t want to scrape my tongue off afterward.
Recipe Adapted from Food52
Ingredients for Brussels Sprouts 
  • pound brussels sprouts
  • slices rustic country bread
  • ounces pancetta, chopped
  • tablespoons olive oil
  • large shallot, finely chopped
  • 2 fat clove garlic, smashed
  • sprigs thyme
  • Salt and pepper
  • 1/2 cup grated Parmesan 

Directions for Brussels Sprouts
  1. Heat the oven to 425° F. Trim and quarter the brussels sprouts (halve them if they’re small). Tear the bread into rough crumbs about 1/3 inch in diameter; you’ll need about 1/2 cup.
  2. In an ovenproof pan that will work for serving, fry the pancetta over low heat until crisp. Add 1 tablespoon of the olive oil to the pan, and over medium low heat soften the shallot, 3 to 5 minutes. Add the garlic and whole thyme sprigs and cook for another minute. Turn the heat up to medium and add the croutons, stirring to coat them in the oil. Cook for a couple of minutes, until the croutons start to brown.
  3. Push everything to the sides of the pan and turn up the heat to medium-high. Add another tablespoon of olive oil to the center of the pan, along with the sprouts. Cook for a minute or so, until they sizzle and start to brown. Stir everything together, adding salt and pepper to taste, then transfer the pan to the oven. Cook, stirring once or twice, until the sprouts are just tender, about 15 minutes, and everything is crisp and burnished.
  4. Remove the thyme sprigs, shower the sprouts with the Parmesan (if using) and serve.