Bay Laurel Culinary is a full service boutique catering company specializing in ingredient-focused food, both casual and elegant. Our goal is to create and execute unforgettable, one-of-a-kind events for our clients. “It is my culinary mission to honor the relationships I have with my local […]
This recipe, perfect for a cold winter’s night, is just what you want this weekend. And, you can have this delicious pasta dish made in less than 30 minutes.
Pair it with a simple green salad with an easy balsamic vinaigrette and more bread to soak up sauce if you’re not afraid of carbs. Drink your favorite cheap red wine.
The great thing about this recipe is that it is good for a group of up to 6 guests for dinner or a couple of friends with leftovers in the fridge for the weekend. The recipe uses up an old(er) end of salame or fresh sausage if you prefer to substitute. Likewise, sub fresh garlic for the confit but use 1/4 of the amount called for. This is as easy as it gets.
Recipe as follows:
1/4 # Salame Nostrano or like (roughly cut into small pieces if whole)
2 T. Garlic Confit (with oil)
Black Pepper to taste
1/4 t. Grated Nutmeg
Pinch of Dried thyme (you can do this yourself)
1 Can of Your Favorite Whole Tomatoes (this dish depends on a good can of tomatoes, so choose wisely)
1/2 Bunch of Chopped Basil or a T. of Rosemary.
Kosher Salt to taste
Grated Dry Jack or any other Good Hard Cheese
Bring 8 quarts of salted water to a boil.
Meanwhile, using a food processor, pulverize the salame in quick pulses. Add the garlic and pulse to combine.
Place a large saute pan over medium high heat and add salame/garlic mixture to it. Cook to render and slightly caramelize, but do not burn.
Meanwhile place tomatoes in same food processor and pulse to break up slightly. Add tomatoes to sauté pan and rinse can with no more than 1/2 can worth of water, add to sauté pan. Simmer sauce while pasta is cooking. Add other spices to sauce; check for salt content adjusting as necessary. Simmer for no more than 10 minutes.
Cook pasta to al dente and add to sauce, reserving a bit of the cooking water. If sauce is too thick, add a bit of the pasta water, if too loose, let sauce reduce a bit more.
Add fresh herbs and cheese to pasta. Toss once more and serve with extra cheese on side.
1 Head Garlic (all cloves peeled)
1 Cup Olive Oil
Bring garlic cloves and olive oil up to a simmer in a small sauce pan just big enough to hold all. Simmer very low and slow until garlic is tender and barely golden brown (about 45 minutes). Store, covered with oil in refrigerator for up to a month (always use a clean utensil to remove garlic and/or oil).
……Rejoice! The Meyer lemon was introduced to the US from China in 1908. It is named after the agricultural explorer that gathered a clipping of what is thought to be a cross between a regular lemon and an orange tree. How are they different from […]
Just because we take some time off the ‘kitchen’ clock in the winter, doesn’t mean we still don’t want tasty snacks at home. And…, it really doesn’t get any easier, or more satisfying than this.
Follow along, thank us after.
Start with a good loaf of country style bread. Slice it thickly and toast it lightly.
Get out your favorite fruit butter. Smear a reasonable amount on the toast.
Top the bread and butter with roasted baby onions (cleaned onions cut in half, tossed with olive oil and salt and roasted in 375f oven for 30 minutes).
Use a good melting cheese, nothing that will break and get oily.
Use some nice thyme, fresh is fine but we use dried because it’s what we have the most of in winter.
Bake that tartine in a 400f oven for 10 minutes or longer to get it good and gooey and nicely golden brown. Then top it with the thyme.
If you want to share, and we know you do, cut your snack into bite size pieces and make a friend.
From DTLA to Amsterdam to Singapore, and almost everywhere in between, no big city today is complete without an urban ‘food hall’. A place that blends genre and culture, sweet and savory, crowds large and diverse. Pine Street Market is a foodie sanctuary. A spot […]
Our wedding menus are custom designed for each and every couple we have the pleasure of working with. We love the creative process of crafting a celebratory wedding meal that is unique to them. Imagine our excitement when this romantic duo asked us to create […]
We are fortunate to be in a business that we love and still feel passionate about after all these years. For the millions of people who follow us here, you know we never stop exploring our craft and taking notes to become better cooks. Our annual trip south of the border during the Thanksgiving holiday was no exception. Seeking modern twists on ancient cooking, we spent an evening of discovery at this tiny gem along the Rinconada in Puerto Escondido, Mexico. Below is what we found…
The Tasting Menu for two.
Plus a salad from the entree menu that we just couldn’t resist. Everything being exceptional, this turned out to be the favorite of the night.
And, like we are apt to do often when mixing business and pleasure; we drank our desserts.
What an honor it was to be asked to cook a festive supper for the men and women who make this incredible winery tick. After such a devastating October in wine country it was an extra special afternoon as everyone shared good cheer and soaked […]