I’ve come to realize that the Sunday dinners my sister and I do are really just a nice way of saying that I act as a personal chef. A couple of weeks ago, she suggested making a bechamel sauce for some pasta. My only knowledge of it was that it is one of the four mother sauces of French cooking, and that it’s basically a cream sauce. I was making myself a chicken dish, so I didn’t care that the pasta didn’t excite me. But when we went grocery shopping, she suggested putting pancetta in. We looked around, and the closest we could find was just diced ham (which, once sauteed with a bit of salt and pepper, was not that bad), so we used that.…
My sister recently found out [read: self-diagnosed] that she is gluten-intolerant. Which is actually really tragic, because the girl lives on pasta and cereal. I never had much of a desire/need to explore gluten-free cooking and baking, but now I consider it a fun challenge. It’s a bit easier cooking-wise, especially when Trader Joe’s makes great things like corn pasta that don’t taste completely awful.
I don’t much care for meat sauce (I like my pasta meat-free) but for some strange reason, I really enjoy cooking it. I’ve made several attempts since the start of the school year, and with the help of some tips via Smitten Kitchen, I think I’ve finally nailed it. The proof lies in the fact that there is none of it left 72 hours later….