A Quote by Yotam Ottolenghi
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
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Cleanliness is not next to godliness. It isn't even in the same neighborhood. No one has ever gotten a religious experience out of removing burned-on cheese from the grill of the toaster oven.
I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.
I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.
When I was alone, I lived on eggplant, the stove top cook's strongest ally. I fried it and stewed it, and ate it crisp and sludgy, hot and cold. It was cheap and filling and was delicious in all manner of strange combinations. If any was left over, I ate it cold the next day on bread.
People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.
I always start my day with a red-eye misto - two shots, extra hot, extra foam - from Starbucks.
My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.
I'm famous for splurging at fast-food places. I'm currently obsessed with Taco Bell's bean and cheese burritos with extra green sauce and extra cheese. Gluttony!
Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.
Always in my house, I have almonds, hummus, Triscuits, and cheddar cheese. It takes me back to childhood. My go-to meal would probably be pasta.
I was baking cakes for a gourmet shop and put two chocolate cakes in oven to bake and when I opened the oven an hour later, they were raw - the oven wasn't working. I didn't know what to do. I couldn't borrow an oven and I didn't want to waste the batter, so I came up with the idea of steaming them and they came out great! Thick and fudgy, like pudding cake. That happy accident was always in the back of mind.
I've had so many hot, cheesy, corny loves of music in my life. I had a very intense Billy Joel period. So once you've really Joeled it up - there's some good periods of Joel; it's not all hot cheese. But I can't judge anyone else for their cheese. I've deep-sea dived in the Gouda.
The director of The Sopranos told me that, if I wouldn't gain weight, I would lose my job. I didn't look like the girl who ate pasta all day. This was an extra stimulation to fight my eating problems.
What'll we do with ourselves this afternoon,' cried Daisy, 'and the day after that, and the next thirty years?' 'Don't be morbid,' Jordan said. 'Life starts all over again when it gets crisp in the fall.' 'But it's so hot,' insisted Daisy, on the verge of tears, 'And everything's so confused. Let's all go to town!
After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot with oil and put it all back in to form a dark crust of tangled noodles. Once she unmolded it at the table like a cake, my brothers and I would excitedly cut into it, verbally laying claim to our preferred pieces.
If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet; save the crisp bits; use the fat to roast the sprouts; then toss them together with the meat when they come out of the oven.
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