Fresh Pasta, a Love Story

Ninety-nine times out of a hundred, I use dried pasta. But… fresh pasta is full out amazing. It can be life-changing food when done well.

Me and the kid decided to make a special dinner. Chicken broccoli Alfredo, a side of maple glazed rainbow carrots, and a round of garlic rosemary focaccia. We also decided to make fresh pasta, or pasta fresca, to add that extra something special.

For the record, the kid did most of the work on the pasta. I made the sauce and sides. Whenever you can, spend some time in the kitchen with the people you love and make some memories.

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Pasteis de Nata

Pastéis de Nata, an open thank you letter to Phil Rosenthal

Confluence. When it all flows together.

You see, this humble food blog is about to become a one-year-old. I didn’t “go live” until March 2nd of last year, but there was a gestation period. I started writing it because people kept telling me, after I’d served them something from my kitchen, you should write these recipes down somewhere. And after a period of back-and-forth pish-toshing, I decided I’d do just that. And I suppose having helped build this internet thingy over the last twenty years or so influenced me to do it online and in public. I don’t know what I was thinking.

But there you go.

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A cross-Atlantic food blog recipe challenge! Salmon (and Shrimp) Poached in a Lobster Cream Sauce (Orrholmens Laxgryta). Yes, it is as good as it sounds. Visit suppertimeblues.com to learn more.

Salmon (and Shrimp) Poached in a Lobster Cream Sauce (Orrholmens Laxgryta)

Today is a big day here in the Suppertime Blues Kitchen! Because today, I get to share something special with you that a friend of mine and I have been quietly cooking up this past month or so. We decided on a bit of a recipe swap challenge across the ocean – Ron in Sweden, me in Kansas – and today we get to see how it all turned out.

So, ladies and gentlemen, mina damer och herrar, allow me to share my culinary adventure of Ron’s Orrholmens Laxgryta. And I’d be much obliged if, when you’re done here, you’d also check out my Kansas City-Style Pulled Pork and BBQ Sauce over at Ron’s Lost in a Pot!

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Bucatini all'Amatriciana is much more than just another pasta red sauce. The deep flavors of the pork, onions, garlic, pepper, and tomatoes are together much more than they are apart. Visit suppertimeblues.com to learn more.

Bucatini all’Amatriciana

I’d heard of Bucatini all’Amarticiana before. Marcella Hazan said, “The two are indivisible as Romeo and Juliet.

Bucatini is a hollow, thicker, spaghtetti-like pasta. Almost like a thin drinking straw. Amatrice is a beautiful city in Central Italy.

And then I had the good fortune to savor this dish in a wonderful little Italian restaurant in Kansas City. And I was hooked.

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