If you’re planning on cooking Valentine’s dinner, here’s a simple way to show your 
for that special someone.
Tag: Cooking
How To Of The Day: Make Perfect Pancakes
Pancakes are delicious, but it’s easy to screw them up if you’re not careful. Before you make your next batch, check out this handy graphic with tips on how to get them just right.
Let’s start by admitting that the nature of a perfect pancake is a subjective thing. Some people love thin, almost crepe-style pancakes, while others crave flapjacks that are heavy and almost cakey in texture. In the middle of those extremes is what we’re after — a pancake that’s got crispy edges and a moist, but not too dense inside. If you want to make the sort of hotcakes you’d find at an all-night diner in the middle of a long road trip, where heavy ceramic mugs accompany warm jugs of maple syrup ready to pour over golden stacks of butter-covered pancakes, these instructions will guide you.
The key to creating these divine cakes starts with fresh ingredients: don’t use flour, baking soda, or baking powder that’s more than 6 months old, as it weakens key interactions that make the difference between great flapjacks and mediocre ones.
Illustration by Ted Slampyak
Goodfellas Prison Sauce
“Binging with Babish” is a cooking series where home chef Andrew Rea recreates iconic dishes from films and TV Shows. In this video Andrew prepares his take on the “prison sauce” from Martin Scorsese’s classic 1990 crime film, Goodfellas.
Enjoy!
Recipe
Say what you want about gangsters – the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason – the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below!
Music: “Cream on Chrome” by Ratatat
*Ingredients*
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-1lb meatballs
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)*Method*
In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don’t let anything stick – it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.
Remove carrots and beef/veal bones – add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.
Load More