Robert Ames (.com!)

Bruschetta

• 1 cup tomotoes, diced
• 1 clove garlic, minced
• 2-3 leaves fresh herbs, chopped
• (preferably fresh basil, but you can use dried “italian mix” seasoning)
• Splash of Vinegar (~1 tsp?)
• Splash of Olive Oil (~1 tbsp?)
• Salt and pepper to taste
• Thin toasted bread

Dice tomatoes and place in a bowl.

Mince garlic, chop basil.

Drain any excess liquid / water from the tomatoes the add the garlic / basil.

Add salt, pepper, oil, vinegar, mix by had and let the mixture rest in the fridge.

Toast bread then serve mixture spooned on top.

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Usually I’ll use fresh basil with a little dried oregano added for some extra flavor.

Be very careful to use only a little bit of vinegar if you are not used to cooking with it.

If you add too much salt, the mix will be overly salty and unpleasant.

Let the mixture rest before tasting (so flavors combine), and try a little bit immediately before serving.

If more salt is needed, you can easily sprinkle some over the prepared toast or add a little more to the mix.

11:10 CST | category / entries / recipes
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Spaghetti Carbonara (simple)

• 1 lb spaghetti
• 6 slices bacon, diced (~1 lb?)
• 1 cup milk
• 2 large eggs
• 2 egg yolks
• 1/2 tsp salt
• 1 tbsp flour
• 3/4 cup grated parmesan cheese
• 1 1/2 tsp cracked black pepper

Boil Spaghetti according to directions (salted water), reserve 1 cup pasta water.

Saute bacon until crispy, reserve 2 tbsp bacon drippings.

Blend milk, eggs, yolks, and salt.

Heat bacon drippings and whisk in flour. Cook 1 minute.

Rapidly whisk in egg mixture. Continuously whisk so the mixture doesn’t scramble!

Cook mixture 2-3 minutes so it thickens.

Remove from heat and mix in ~1/2 cup of the parmesan cheese.

Toss with pasta, bacon, reserved cheese, reserved water, and pepper.

14:06 CST | category / entries / recipes
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