It’s another dreary day and I wasn’t feeling motivated to jump right into the shower this morning, so I thought I’d get a jump on dinner for tonight.
I whipped up a pie for dessert, since it has to set up in the fridge. We love this super simple dessert, it’s like a chocolate almond truffle in texture and since it uses a graham cracker crust, it couldn’t be more simple.
Dark Chocolate Almond Pie
- 10 ounces dark chocolate chips
- 10 ounces heavy cream
- 2 tablespoons almond liqueur
- 1 graham cracker crust (I used a chocolate one today!)
- 1/4 cup sliced almonds, toasted
- Bring the heavy cream to a simmer and remove from heat.
- Whisk in the dark chocolate chips until they melt, then add the almond liquor.
- Pour into the graham cracker crust and cool for two hours, then top with the toasted almonds and some whipping cream.
Since my friend Brad brought some fresh eggs over, I made egg pasta and got it cut out while Jim was in the shower.
The pasta is always such a beautiful golden color when the eggs are fresh! I’m making Pasta Ala Amatriciana for dinner tonight, or “easy spaghetti” as I like to call it.
Pasta Ala Amatriciana
- 6 tablespoons olive oil
- 1/2 cup onion, chopped
- 8 slices smoked bacon, cut into 1/2 inch slices
- 2 cans canned diced tomatoes, drained
- 1 cup dry red wine
- 1 tablespoon balsamic vinegar
- crushed dried red pepper flakes, to taste
- salt, to taste
- fresh egg pasta
Heat the oil in a large skillet; add onion and sauté over medium low heat, until golden. Add bacon, sauté, stirring, until it just starts to brown, but isn’t yet crisp. Add remainder of ingredients, bring to a boil, then reduce heat and simmer until most of the liquid is reduced.
Serve over fresh pasta and garnish with parmesan cheese.
The sauce is easy to make and won’t take anytime at all to whip up. Last, I’m trying a new biscuit recipe from King Arthur Flour to go with the pasta.
Carmelized Onion Sourdough Biscuits
- 14 g unsalted butter
- 113 g peeled onion, sliced thinly
- 25 g brown sugar
- 120 g King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 113 g cold unsalted butter
- 11 g fresh chives, chopped
- 255 g sourdough starter, unfed
- Combine the butter, onion, and sugar in a pan set over medium-low heat. Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized. Transfer the onions to a bowl, cool to room temperature, then refrigerate until well chilled, at least 3 hours.
- Preheat the oven to 425°F. Grease or line a baking sheet with parchment.
- Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
- Toss in the chives and caramelized onions.
- Cut in the starter until the dough becomes cohesive. Turn the dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold it over on itself five or six times, until it comes together.
- Use a sharp 2 1/2″ biscuit cutter to cut rounds. Pat the scraps together, and cut additional biscuits.
- Bake the biscuits for 15 to 18 minutes, until they’re just turning golden.
- Remove the biscuits from the oven, and serve warm with a little bit of butter.
I perched my little mouse over the thread spool on my sewing machine this morning, just so I could admire her some more!
I’m down fourteen pounds! Still not where I was when we were in New Orleans, but slowly working my way back. If the weather would cooperate and I could get outside on my bicycle it would help! I had new handlebars installed on it last week, to put me in a more upright seating position and can’t wait to try them out.