Great News!...the Somerset Ridge Painters are self-publishing a cookbook! There are 9 of us and I can’t imagine a more inventive bunch of women. Our intention is to publish a series of cookbooks. I think I’ve gained 10 pounds just typing the recipes! We are working fast and furiously to have our first cookbook ready for the shelves before Thanksgiving!
I can’t say any more....but stay tuned, I will tell you more very soon.
Happy Birthday Mom!
My Mom just celebrated her 94th birthday. Lots of get-togethers and some of my favorite relatives came to help her party. My sister Ann and her husband Bruce, came from North Carolina. As usual, genealogy crept into the conversation. I mentioned the old cassette tape with the interview of my grandfather saying his “mother’s people came from the Lake Como region in Northern Italy”, but that I had no luck in finding who was the first Estes to leave Italy. Ann said she remembered hearing the part about how an Estes had left Italy for Scotland after trying to invent dynamite back in the 1800s and accidentally blowing up the village there by the lake. He had to flee not only the village, not only the region, but apparently, the country! I figure if he actually blew up the village, he must have indeed invented dynamite....but credit for the invention was given to Alfred Nobel (of the “Nobel Peace Prize”) stating it was the first safely manageable explosive stronger than black powder. Ahhh, I see the difference......Just think, if he had been more careful, they would be awarding the “Estes Peace Prize”!
So, if you had just blown up a village on Lake Como in 18-hundred something....how would you flee Italy and escape to Scotland? That is a long way to walk! Looks like I have my work cut out for me. Too bad I can’t go to Scotland....it certainly would be easier.
Creamy Tagliatelle with Speck serves 4
3/4 pound fresh tagliatelle or fettuccine (store-bought is fine)
4 scallions, including some green part, cut into thin rounds
1/4 pound speck thinly sliced, and the slices chopped (see note)
1 3/4 cups heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Set pasta water to boil, and when it does salt it and cook the pasta.
In the meantime, heat the olive oil in a large deep skillet and saute the scallions and the speck briefly. Stir in the cream, check seasoning, and keep the sauce warm until the pasta is done.
Drain the pasta when it's done, and turn it into the skillet. Turn the heat up to high and cook, stirring, for 30 seconds. Serve at once.
Note: purists will frown, but you can use either lean pancetta or bacon (thinly sliced, and low in sugar) if you cannot find speck. If you use bacon, crisp it briefly and drain away some of the fat before adding it to the scallions because bacon is fattier than speck.