Daily cook recipes

SPAGHETTI CARBONARA

Cook recipe ingredients:

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

Cook recipe:

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

CREAM OF MUSHROOM SOUP

Cook recipe ingredients:

1 pound regular white mushrooms, cleaned, quartered or sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 Tbsp water
Minced parsley for garnish

Cook recipe:

In a food processor, coarsely chop mushrooms and lemon juice. Melt butter in (4-5 quart) sauce pan and lightly saute' shallots on medium heat. Add mushrooms, thyme and bay leaf, saute' over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.

Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.

Serves 4. Serve sprinkled with a little parsley.

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Cook recipe for tonight:

SPAGHETTI CARBONARA

CREAM OF MUSHROOM SOUP