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This Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner!
Pasta Carbonara
Description
Over the weekend a dear friend fixed carbonara for us. He obtained the recipe from an Italian foreign exchange student his parents hosted years ago, and promised this was the ultimate in broke Italian comfort food. Before he left, I had the quick recipe.
Ingredients
1 pound pasta
Pinch of salt
1 pound bacon
1 cup chopped onions
1/4 cup minced garlic (more or less to taste)
Olive oil (see below)
4 eggs, scrambled well (uncooked)
Parmesan cheese
Directions
Start heating your water for your pasta, adding a pinch of salt. While you are waiting for the water to boil, chop your bacon and onion into small pieces, and place bacon in a skillet over medium heat. Once water is boiling, add pasta and cook until al dente (still slightly chewy). When bacon is about 1/2 cooked, add onion and garlic. If there isn't about 1/3 cup bacon fat, after onion/garlic/bacon has finished cooking, add some olive oil to compensate and heat thoroughly. While your bacon mixture and pasta is cooking, crack the eggs into a bowl and scramble them WELL. Get a bowl large enough to mix everything together. Once you drain your pasta (DO NOT RINSE!), quickly place in the mixing bowl and immediately stir the raw egg mixture into it (so the hot pasta can start cooking the egg), then add the bacon/onion/garlic mixture (DO NOT DRAIN!) to the pasta and stir well (so the hot grease can finish cooking the egg). Serve with shredded parmesan and garlic bread.
Russ's Drink Corner
Glenmorangie Signet
Description
A fusion of unique and rare elements, and clouded in secrecy, Signet is the culmination of a lifetime's experience. A blend of our oldest whisky and spirit matured in a selection of the world's finest casks, this undoubtedly is the richest whisky in our range. Of course, whilst the exact secrets of its production are known only to our whisky creators, we can tell you that Signet's melting sweetness and explosive spiciness is, at least in part, caused by our unique roasted 'chocolate' barley malt and the 'designer casks' made bespoke for Glenmorangie from American white oak. Non chill-filtered
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This Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner!
Baked Brie
Ingredients
1 package of Frozen Puff Pastry (17oz ounces
8oz wheel of brie cheese (leave rind on)
Toasted nuts (optional)
1/4 cup preserves (any flavor you wish; apricot, raspberry and strawberry are delicious), optional
Slices of baguette bread (well toasted, you'll be spreading the cheese on these pieces)
Slices of apple (again, you'll be spreading cheese on these)
Directions
Remove the puff pastry from the box and inner wrapping, and defrost for 20-30 minutes (until it's pliable and unfolds easily). Places a sheel of aluminum foil on your rimmed baking pan, and spray well with non-stick cooking spray, and preheat oven to 425. Once your puff pastry has become pliable, unfold and place your brie in the middle of the square. If you choose to use preserves and nuts, spread both of these on the top of the wheel of brie (preserves first, then nuts), then gather up the pastry and turn it into a pouch with the cheese/preserves/nuts inside. Bake at 425 for 20-25 minutes (just until the pastry turns a toasty golden color); remove from oven and let stand 5-10 minutes for the cheese to firm up (and not be a molten volcano when you cut into it!). Serve with well toasted baguette pieces and apple (or pear) slices. NOTE: Russ and I do NOT put anything inside the pastry with the cheese... but we do drizzle honey and toasted slived almonds on top AFTER it comes out of the oven.
Russ's Drink Corner
Old Forester 1920 Prohibition Style Bourbon
Description
Old Forester 1920 Prohibition Style is the third expression in the Old Forester Whiskey Row series. On the bottle it reads, "During Prohibition, only six Kentucky distilleries were granted permits to bottle bourbon for medicinal purposes. Brown-Forman, maker of Old Forester, secured Permit KY - 3. In 1920, the first bottles under this permit were produced. To match the usual barrel proof of the that bourbon after maturation, it is presented at 115 proof.”
Details
Mashbill: 72% corn, 18% rye, 10% malted barley
ABV: 57.5% (115 Proof)
Region: Louisville, Kentucky, USA
Color: Dark, rich mahogany
Nose: Chocolate, creme brulee, butterscotch, clover, banana, dark fruit, caramel
Taste: Caramel, nuts, creme broulee, brown sugar, barrel bitterness, oak char, coffee
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