Tagged epicurious

Sausage, sage, and garlic fettucine

Last week I tried Epicurious’ recipe for Fettucine with Sausage, Sage, and Garlic. As a follow-up to the porcini mushroom pasta from the night before, it was a little bit dull, but it’s not a bad dish overall.

One thing I’ve never done before is de-skinning the sausage (removing the casing). I think this is something I’ll do now every time I make pasta with sausage, since it was a lot easier to cook evenly and eat than chunks of sausage with the skin still on them. A lot of the comments on the recipe at Epicurious mention that even the copious amount of garlic specified wasn’t enough to give the dish a seriously garlicky flavor, and I’d have to agree. As with the porcini sauce, the sharpness of the cheese is key to bringing out the flavor of the sausage and sage, so next time I’d use straight Parmesan instead of the rest of the blend left over from the night before.

I don’t think I’ll be trying this one again soon. It’s not bad, but there are plenty of other pasta recipes that I would want to try first.

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Chicken Curry in a Hurry

Tonight’s selection from the awesome Epicurious Droid app was ‘Chicken Curry in a Hurry,’ which quite honestly wasn’t all that quick to make. It was, however, absolutely delicious. I also learned that cardamom is incredibly expensive ($15 for a 2-ounce container), and apparently wasn’t necessary to make the curry taste good (I actually substituted chili powder for both it and the cumin). I’ll definitely be making this one again.

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Smokey Chicken Skewers

I recently downloaded the Epicurious app for Droid and here’s the result of the first recipe we tried:

Smokey chicken skewers

8 wooden (or metal) skewers 3 tablespoons olive oil 2 1/2 teaspoons smoked paprika 1 teaspoon brown sugar 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds chicken tenders (about 16 tenders), cut crosswise into 1-inch chunks 4 tangelos (or small oranges), peeled and segmented 1 medium red onion, cut into 1-inch chunks Heat broiler and move rack close to heat source. Soak wooden skewers in hot water. Combine oil, paprika, sugar, salt and pepper in a bowl. Thread chicken, tangelos and onion on skewers, alternating pieces and packing tightly. Place skewers on a large rimmed baking sheet and brush with oil mixture. Broil, turning once or twice and basting with pan drippings, until chicken is no longer pink inside and tangelos and onion are browned, 7 to 10 minutes. Want to see how other cooks rated and reviewed this recipe? Go to http:// www.epicurious.com//recipes/food/views/