A goodie from the Frugal Gourmet: Pasta With Three Meats and Peas

M

michael-in-phoenix

Well-known member
This is a favorite from Jeff Smith. We only make it a couple of times a year, due to the fat content. My boys *inhale* this.

I always find it interesting how the butter/bacon/milk/vinegar turns into a smooth sauce after it simmers on low for about 15 minutes. I stir it occasionally, and it just happens. Who knew?

My notes below.

Pasta With Three Meats And Peas

Ingredients:

1⁄4 pound bacon

1/2 cup butter

1 cup Milk

2 Tbsp red wine vinegar

1 lb. pasta

12 to 20 ounce bag of frozen peas

1⁄2 lb Italian salami slices, cut into sticks

1⁄2 lb Italian mortadella slices, cut into sticks

2 eggs, beaten

1/3 cup Parmesan cheese/Romano cheese, freshly grated

Salt - To Taste

Pepper - To Taste

Directions:

Dice the bacon and saute in the butter until clear. Add the milk and the vinegar. This will turn the milk to cheese. Simmer about 15 minutes, or until the sauce cooks smooth.

Boil the pasta al dente.

When the pasta is finished, dump the entire bag of peas into the kettle with the pasta. Bring to a quick simmer again and drain.

Toss the pasta with the salami, mortadella, eggs, and cheese.

Toss with the sauce and add salt and pepper to taste.

I like a lot of pepper in this dish.

******************************

MY NOTES:

I used a 3-pepper bacon, as I had it on hand, and Jeff says a lot of pepper is good in this dish. I agree.

I like this with angel hair pasta, or bowties.

I think a 12 oz. bag of frozen peas is plenty.

I use Genoa Salami.

I don't like Mortadella very much, so I use cooked, cured ham in small dice.

I use a mixture of parmesan and romano, if I have both on hand.

I use about triple the cheese... at least one cup, finely grated.

I usually don't have to salt this dish at the end. Since I use more cheese, the salt in the cheese tends to give plenty of flavor to the dish.

I do add some freshly ground black pepper at the end, that is, if I'm not using pepper cured bacon.

Enjoy!

Michael

http://i1047.photobucket.com/albums/b476/CornerstoneAlliance/Pasta3meats_zpsc185dd56.jpg

 
This is seriously good eats, I've been making this one for years. The Frug had some good recipes...

another fav that is required on the Christmas cookie tray at our house are his oatmeal-orange cookies. Those things are sinful and addicitive, and so easy!

 
Richard, I can't find the recipe for the cookies, assuming you may have posted it here.

You reference a slice and bake oatmeal orange cookie dough though. Is this the Frug's?

Thanks,

Michael

 
I thought I had posted but I don't see it. They are...

ridiculously easy: dump everything in the mixer, and combine (dough hooks). Then roll into cylinders, wrap, and freeze. Then you can slice and bake all or some as neded whenever you feel like it. I'll post it when I get home, I don't remember it off the top of my head.

 
I'll be looking for it. trying to make some slice and bakes for the freezer for summer company

 
REC: Frugal Gourmet's Oatmeal Crispies

Excellent, thoroughly tried, tested, and a tradition at our house for 23 years and running.

Frug says his mother made these for him.

Oatmeal Crispies (we call these Oatmeal-Orange Cookies)
1 1/2 cups flour
1 tsp salt
3 cups Quaker Quick Oats (I use regular)
1/2 cup walnuts, chopped fine
1 tsp vanilla (I use two)
1 cup shortening
2 cups firmly packed light brown sugar (I use dark)
2 eggs, beaten
1 teaspoon each of:
-baking soda
-grated orange peel (I use the zest of the whole orange)
-cinnamon
-nutmeg.

Combine all ingredients in a bowl and knead to a dough (I use KitchenAid with dough hooks). I told you it was easy!

Place half the dough, shaped into a rough rope, on a large piece of plastic wrap. Fold the plastic over and work the dough into the shape of a log 2 inches diameter. Repeat with remaining dough. Freeze until hard, about 2 hours.

To make cookies, cut the dough into 3/16 inch slices and place on a nonstick cookie sheet (I use parchment paper). Bake in a preheated 350F oven for 10-12 minutes. Transfer to a rack to cool or eat them warm from the oven (cold milk is required). Enjoy!

Makes about 8 dozen.

My notes: I usually round them up by hand after slicing since the slicing flattens them. Also, keep rotating the log as you slice to help avoid the flattening)

 
Another one I forgot about: Rose Wine

Haven't made this in a few years, but saw it when I was digging out the cookie recipe. It's easy and fun if you like the taste of roses in your food (which I adore, the other half hates it, so I've tended to drop rose flavorings...)

Rose Wine

1 bottle dry red wine
1/2 cup rose petal jam (Mideast groceries sell it)

Note: Use 1/4 cup jam and a tsp. of rose water for a less sweet version. Or just add a couple teaspoons of rose water to the wine and make it easy, It works in a pinch. But the jam has a deeper more exotic flavor.

Mix together well and refrigerate in a glass container, tightly sealed, for 2 days. Strain, bring to room temp, and serve.

Goes great with many Persian, Turkish, and Arab dishes.

 
thanks! perfect. now a tip from Sandy(miss her) save paper towel cardboard tubes

slice them down the center and put the plastic wrapped dough in the tube and roll it---makes a really nicely shaped log and then store them in the freezer until frozen in the cardboard to prevent dents and dings. this was a great tip.

 
Thanks Richard. John just said yesterday that he wanted some oatmeal

cookies and I really don't have a go-to recipe. These sound really nice.

 
Richard, I have 2 rolls in the fridge waiting for me to slice and bake tonight. then giving to the

local police station. See my tale below.

 
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