Great Recipe that I can't eat because it's not lowfat...

spaghetti alla carbonara

Gourmet | March 2003
Active time: 40 min Start to finish: 40 min

Servings: Makes 4 main-course servings.

Ingredients
5 oz guanciale (unsmoked cured hog jowl) or pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb spaghetti
3 large eggs
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 oz Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Preparation
Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

Cooks' note:
The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.

Williams Sonoma Recipe

Chef Ben Ford's Blue Maxx Breakfast Skillets are a popular brunch item at Ford's Filling Station in Los Angeles. There, he serves simple rustic dishes with innovative twists, what he calls "elevated comfort food." In this recipe, wood-smoked bacon reflects Ford's appreciation for regional cooking.

Ingredients:

2 lb. Yukon Gold potatoes (about 10), cut into wedges

3 slices applewood-smoked bacon, cut into 1-inch pieces

5 Tbs. vegetable oil

4 garlic cloves

1 fresh rosemary sprig

3 fresh thyme sprigs

Kosher salt and freshly ground pepper, to taste

2 Tbs. unsalted butter

1 lb. spinach, washed and stemmed

For the hollandaise sauce:

12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

5 egg yolks

2 Tbs. fresh lemon juice

2 Tbs. white wine

1/4 tsp. kosher salt

3/4 tsp. Tabasco

1 1/2 tsp. curry powder

4 oz. Gouda cheese, cut into 4 slices

8 poached eggs

Directions:

Preheat an oven to 400°F. Place a small roasting pan in the oven and heat for 12 minutes.

In a large bowl, stir together the potatoes, bacon, oil, garlic, rosemary and thyme, and season with salt and pepper. Transfer the potato mixture to the preheated roasting pan and roast for 30 minutes. Stir the mixture and continue to roast until the bacon is crisp and the potatoes are tender and golden, about 12 minutes more. Remove the pan from the oven. Discard the garlic and herbs. Cover the pan with aluminum foil to keep warm. Keep the oven set at 400°F.

Meanwhile, in a fry pan over low heat, melt the butter. Add the spinach, cover and cook, stirring occasionally, until wilted, about 6 minutes. Season with salt and pepper. Transfer the spinach to a colander and drain the excess water. Set aside.

To make the hollandaise sauce, in a small saucepan over medium heat, melt the butter. Set aside. In a bowl, combine the egg yolks, lemon juice, wine, salt and Tabasco. Using an immersion blender on high speed, blend until combined, about 30 seconds. Reduce the speed to low and add the melted butter in a slow, steady stream. Add the curry powder, increase the speed to high and blend for 1 minute more. Pour the hollandaise sauce into a small sauceboat.

Place the spinach in the center of four 6-inch cast-iron skillets, dividing evenly. Arrange the potato-bacon mixture around the spinach and place 1 cheese slice on top of each spinach mound. Transfer to the oven and bake until the spinach is warmed through and the cheese is melted, 5 to 7 minutes. Remove from the oven and top each skillet with 2 poached eggs and 1/4 cup hollandaise sauce. Serve immediately and pass the remaining sauce at the table. Serves 4.

Adapted from a recipe by Ben Ford, Chef, Ford's Filling Station, Los Angeles, CA.

Hugh Fearnley Whittingstall's Elderflower Champagne Recipe

Please note we've amended the amount of sugar in this recipe from the original plus we've talked to Hugh about the various results it produces – he says this is down to the differences in elderflower crop and suggests using glass bottles with swing tops plus keep an eye on the brew.

Makes about 6 litres

Ingredients

• 4 litres hot water
• 700g sugar
• Juice and zest of four lemons
• 2 tablespoons white wine vinegar
• About 15 elderflower heads, in full bloom
• A pinch of dried yeast (you may not need this)

Method: How to make elderflower champagne

1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.

2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.

3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.

4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).

5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.

**TOP TIP: Use plastic bottles - 750ml water bottles and let out a tiny bit of air every morning and night. Just a tiny amount to take the edge off but not to lose any fizz. Hopefully, this way, you'll avoid any explosions!!

Now off to find out what an elderflower is & then to try to figure out where I can get my hands on some in the middle of Pittsburgh...

USMC SOS Recipe

The infamous breakfast of the Marines...thought I'd cook it up for my sons who are sure to be future USMC men. I might just steal a taste, even though it doesn't really sound very appetizing. Have to wonder if I served some up for Daddy if it would jar his memory. I love his stories & bet I'm sure to get some with this recipe.

Ingredients
1 pound ground beef
1 1/2 Tablespoons butter
1 cup chopped onions
3 Tablespoons flour, all purpose
2 Tablespoons granulated garlic
4 Tablespoons soy sauce
1 Tablespoon Worcestershire Sauce
2 cups whole milk
salt and pepper, to taste

Directions
Brown beef in a medium skillet over medium-high heat; Drain.
Add butter and stir.
Add chopped onions and cook until translucent.
Add flour. Stir and cook about three minutes.
Add garlic, soy sauce, Worcestershire Sauce, and mix thoroughly.
Add milk and stir until thick.
Serve over biscuits or toast, with eggs over easy.