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Pasta with Pecorino and Pepper
Ingredients
1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves
Directions
Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
Chateaubriand for Two
Ingredients
1 1/4 pounds beef tenderloin, trimmed
2 tablespoons Essence, recipe follows
2 tablespoons canola oil
4 large baking potatoes, like russets
2 carrots, peeled and cut into 2-inch pieces
2 large turnips, peeled and halved
1 cup beef stock
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions
Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
Easy Dinner Recipes For Two in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos
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