I’m trying to remember how I came up with the idea for this meal but something deep inside me wanted it. I remember we were talking with some friends who were having pasta for dinner and I had suggested having B.L.T sandwiches the week before so I think it somehow came together subconsciously. It just so happened that the famous Chef John at Food Wishes had this planned out for me already.
I made a few substitutions to the recipe since I didn’t have any arugula or creme fraiche nearby. Cause who really has those on hand?
I learned a bit about creme fraiche tonight. First, I thought that yogurt or sour cream would be a good substitute, but read they don’t hold up under high heat and tend to separate. I then read that Creme Fraiche is just heavy cream that has been soured and thickened. Since I always have heavy cream on hand I decided to just use that instead.
While cooking the pasta and bacon (separately of course) I diced up the lettuce and tomatoes. Once the bacon was done I added garlic, lemon zest and heavy cream. Once that had simmered a bit I threw in the lettuce and tomatoes for a minute and mixed in the pasta to create the final dish. I let this cook for 5-10 minutes to let the flavors meld together and then it’s ready to serve.
There’s an age old debate between blondes and brunettes and for the majority of my life I have resided in the blonde camp. There’s definitely some very beautiful and attractive looking brownies, as I like to call them. On both sides you’ll find some that are rich, a little nutty, dry humored, but almost always sweet. It’s a tough choice and they both deserve our respect and admiration.
I introduced you to a brownie a few months ago so I’d like to introduce you to this blondie today. Check the original site where I found her for some better looking photos. I tend to cook at night under bad lighting so I apologize for my pictures. My photographer had the night off.
These were super simple to make and turned out great, which is why they call this a “No-Fail” recipe. The best part is making the caramel which is simply butter + dark brown sugar. You can’t go wrong when you start with that.
Once melted together you add in the egg, vanilla extract, and flour.
Here’s where you get to have some fun. Each blondie and brownie out there has their own personality, that one thing that makes them stand out from the crowd. I like to call it the special ingredient. I consider myself a traditional kind of guy so I chose the tried and true chocolate chips. Please don’t ruin yours by choosing nuts. Just say No.
A quick 25 minutes in the oven and you’re left with a beautiful, soft, chewy, blondie that’s ready to enjoy. Yes, I said that.
Hope you enjoy them!
It was another one of those nights where I hadn’t given dinner much thought but had some standard ingredients on hand. I always look to Chef John first on these nights and he hasn’t failed me yet. I figured I’d share the recipe with you.
Hope you like it.