Man Food: Jamie Oliver’s Sausage Carbonara

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Dear Jess,


I am happy to say: things are quite busy. There’s work, yoga, drawing, church, cooking, running, and so much more. The weather is slowly getting warmer which will lead to running outside, and other adventurous outings.

Friday night has become a ‘resting point’ for Jason and myself. We really enjoy pouring a large glass of red wine before picking a low-maintenance (yet delicious)  meal to make. On this particular Friday, however, we were invited to a friend’s house for coffee and dessert. Since my yoga class went until 6:45, it really didn’t leave much time for making dinner before going out for dessert. All of this leads to today’s feature recipe: Sausage Carbonara.

Jason and I had made this in the ‘pre-blog’ days. Knowing what to expect from this one, he offered to whip it together so it would be ready by the time I got home. (What a nice young man!) I have to admit, that Jason cooking Jamie Oliver for me makes him even more attractive… if that’s even at all possible.

What I love about this particular dish, is it’s lightness in spite of the pasta and meat. The egg and lemon zest really make it a sweeter dinner. Jamie accurately describes it as the ‘breakfast pasta.’ We originally found this recipe in Jamie Oliver Italy, but this time we pulled it off JamieOliver.com.



Sausage Carbonara
From Jamie’s Italy
4 good quality organic Italian sausages
olive oil
4 slices of thickly cut pancetta, chopped (we use 6 strips of bacon)
sea salt and freshly ground black pepper
500g dried linguine pasta
4 large free-range or organic egg yolks
100ml double cream (we used 2% milk)
100g freshly grated Parmesan cheese
zest of 1 lemon
a sprig of fresh flat-leaf parsley, shopped
extra virgin olive oil

1. With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and place them to one side.

2. Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it’s golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.

3. In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back int eh pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!

I am thrilled that God is making himself known to you, and giving you little pushes. I’m reading a lot of John Piper lately, and it is definitely enlightening. I am very excited to hear more details. Also I am looking forward to this upcoming weekend of laughing and sharing.

So much love,
Sally Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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