Showing posts with label cream sauce. Show all posts
Showing posts with label cream sauce. Show all posts

Friday, May 12, 2017

Ham Slices with Irish Whiskey Cream Sauce

Tidy little single-serving ham slices are easy to find these days, and quick to cook after a busy day, so I often have a couple in the fridge. Of course you can simply saute them and serve with a side or two, but if you’re in the mood for a sauce, this one is simple and fast.

The recipe was inspired by one in Julia Child’s Mastering the Art of French Cooking, and has long been a favorite of mine. But I can’t remember if I’ve ever had a bottle of Madeira handy, and I was out of cooking sherry, which I usually substituted. Then I had a brainstorm: Irish whiskey! It’s got a slightly sweet flavor (less sweet than madeira, though) and a bit of kick, and I figured it should go well with ham.

HAM SLICES WITH IRISH WHISKEY SAUCE

As usual, this recipe serves four, but I cut it in half for the two of us, and it’s the two-person version that you’ll see in the pictures.

Ingredients:

4 individual ham slices (about 2 pounds
   altogether)    or you can use a single    ham steak and cut it into serving        pieces when cooked 
2 Tblsp butter
1 Tblsp oil
3 Tblsp flour
2 Tblsp minced shallots or scallions
1 cup beef stock
1/2 cup Irish whiskey
1 Tblsp tomato paste
Freshly ground pepper to taste
1-1/2 cups heavy cream


Instructions:

Dry the ham slices on paper towels. Melt the butter in a skillet with the oil and brown the ham pieces lightly. Set them aside but keep them warm.


Pour all but about 2 Tblsp of the fat from the skillet. Cook the shallots or scallions for a few minutes over medium heat. Then stir in the flour and whisk. Cook slowly for 2-3 minutes over medium-low heat, to give the flour time to cook.


In a small saucepan, heat the stock to a simmer, then add the whiskey. Let the mixture simmer briefly to evaporate the alcohol, then whisk the liquid into the flour mixture in the skillet. Add the tomato paste and the pepper, whisk some more, and bring the sauce to a simmer. 



Add the cream and let the sauce thicken for about 5 minutes over low heat. Taste and add salt if you think it needs it (remember that the ham will be salty.)



Place the ham slices on plates and pour the sauce over them. If you're in an Irish mood, you can serve the ham with boiled potatoes. I used rice, and noodles would work too.



You know Cruel Winter, the fifth in the County Cork series,
was released in March. The next book in the series will
be released next January. It has no cover yet, but I think
we have a name: Many a Twist

Here's just a hint of what's to come in Many a Twist:
Why is rich, successful American entrepreneur John Byrne
found dead behind the most elegant hotel in
Skibbereen--that his company has just bought?
Yes, you can expect many twists in this story!

www.sheilaconnolly.com




Tuesday, May 31, 2011

Comic Book Carbonara: A Graphic Novel Pasta from Cleo Coyle





When I first met my husband, he whipped up a fantastic spaghetti carbonara that has since become part of our menu. Because he’s part Italian, and because both his mother and father taught him how to cook, I assumed his recipe came from one of them. Not so. Marc informed me that he found the recipe in a 1980's comic book.

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.
The comic was Howard Chaykin’s American Flagg!, launched in 1983. Fans of this series include Pulitzer Prize-winner Michael Chabon, who hailed Flagg as a precursor to the cyberpunk genre of science fiction.

Flagg is not for everyone. It presents a hard-boiled look at life in 2031—after nuclear war and an economic collapse leave things a tad chaotic in the USA. How bad do things get in Chaykin's 2031? One example: The broken down piano player who inhabits the local lounge is Princess Diana's oldest son.

As for today's recipe, spaghetti carbonara happens to be the favorite dish of Rubin Flagg, the comic book's hero. The recipe was published in the same issue that Rubin cooked it up. (Recipes included in fiction! Is that a good idea or what?) 

Carbonara also appears in
On What Grounds:
A Coffeehouse Mystery
Click here to learn more.
Marc made the recipe one day, and it is now part of our personal culinary history. Carbonara is also part of our publishing history because it plays a diverting role in our first Coffeehouse Mystery, On What Grounds. When two alpha male characters argue about the proper way to prepare the dish, our amateur sleuth (Clare Cosi) breaks up the deadlock before cleavers are thrown.

As far as this dish's actual history, pasta carbonara may not have originated in Italy. Some say Italian immigrants developed it in America during the Depression, which is easy for me to believe since my father, who grew up during that era, remembers the "old timers" throwing lard into the skillet to start everything from sautéed vegetables to pasta sauce. 

Some believe the dish was created during World War II, when ingredients common to American GI's—bacon, powdered eggs, and powdered milk—were handed out to hungry Italian citizens during the American occupation. (For more on the history of this dish, click here.)

Today Italians make this dish, which they call pasta alla carbonara, with raw eggs instead of cream (which is more commonly used in versions found in the US, France, Spain, and the UK). Italians also use pancetta or guanciale (types of Italian bacon). To each his own, as they say. And, when it comes to this recipe, our own is below...

 


Cleo Coyle's
Comic Book Carbonara

Adapted from the comic book series American Flagg!


To download a free PDF of this recipe that you can print, save, or share, click here.




With bacon and cream, you'd think this dish would be heavy, but it's very light and so delicious that a single bowl truly satisfies. Paired with a spinach or tomato salad, it's a complete meal for us. In the summer, we'll eat it as a late lunch or early dinner and simply finish the day with a fruit salad and frozen yogurt.

One last note: The pasta you see in my pictures is Garden Delight spaghetti from Ronzoni. It's enriched with tomato, carrot, and spinach, which provides a full serving of vegetables per 4 ounce portion. The flavor and texture were very nice and the colors let our eyes eat first. 

Ingredients

12 - 16 ounces spaghetti (usually 1 package)
(about) 8 ounces bacon (we use 5 thick-cut bacon slices)
6 cloves garlic
1 tablespoon butter
4 tablespoons heavy cream (+ a tiny bit extra, just in case)
¼ cup grated Pecorino Romano (or Parmesan) cheese
(optional) Ground pepper to taste

Directions:

Step 1 – Make spaghetti according to package directions.

Step 2 – While your pasta water is coming to a boil, begin to make the cream sauce. Into a large skillet, slice up the bacon. I simply snip the bacon slices into ¼- to ½-inch pieces using kitchen shears. Turn the heat up to medium and begin to sweat the bacon pieces. After a few minutes, as the fat begins to render (but long before the bacon browns or crisps), toss in the garlic.


Sweat the bacon and
toss in whole garlic cloves...



Step 3 – When the bacon is browned and cooked through (but not crisp or dry), remove the garlic cloves and drain the bacon grease out of the pan. Set aside and finish cooking your spaghetti. When the spaghetti is completely drained, set aside and finish the sauce.


Step 4 – To the pan with the cooked bacon, add a tablespoon of butter. As soon as the butter melts, stir in the cream. Simmer the mixture until it thickens. If the sauce breaks, simply add a bit more cream and stir again.


Remove the garlic, drain the bacon fat,
toss in a pat of butter and the cream...





Step 5 – Add the cooked and drained spaghetti to the large skillet. Pour the grated cheese over the pasta and toss...





Place a pepper grinder and a small bowl of grated cheese
on the dinner table for guests to finish their plates to their taste.
Then plate that pasta up and...







Eat with joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.





To view the
Coffeehouse Mystery
book trailer, click here.
 











Thank You,
Readers!


Our hardcover bestseller
is now a bestseller
in paperback...



*Starred Review ~ Kirkus
"Top Pick" ~ RT Book Reviews
"A highly satisfying mystery" - PW



Billionaire Blend
A Coffeehouse Mystery

This culinary murder mystery features
more than 30 delicious recipes, including
secret "off the menu" coffee drinks.
Read (and eat) with joy!



See the Billionaire Blend
Recipe Guide 
by clicking here.



***



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(with mini plot summaries)
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