Eating Dinner With My Family

I have a pasta sauce cookbook I got from my MIL.  It has lots of really great recipes.  It is called Sauces for Pasta .  It is a small, simple, cookbook that only has sauce recipes.  Many of our favorite pasta sauces have come from here. Tonight, I wanted to try another one, and the anchovy sauce has intrigued me from the beginning.  I think anchovy paste makes some dishes amazing, but the little bone filled fillets have filled me with something close to terror:).  This recipe only called for two, which, almost, seemed like too little, but in the end it wasn't.  My major issue with the book, and the sauce, is that there is no guidance on the amount of pasta you should serve the sauce with.  I have always made the assumption that it was either 3/4-1 pound of pasta.  I used 3/4 of a pound, but it seemed like much too little sauce.  I added another tablespoon of butter at the end just to make sure every noodle was coated.  I ...

I am continuing to battle the bulge of the pantry and refrigerator!  Too much stuff bought: on sale, on whim, or because of temporary insanity.  Because of that, I was looking for a sauce to put on some of the seafood in the freezer.  A quick perusal of my 'to try' file on the computer turned up this Aioli recipe. I have always been a bit intimidated by the whole mayonnaise type sauce and have never tried one before.  This blog convinced me to try it at some point, hence it being in my 'to try' file.  It was not as hard as I feared.  It was a bowl of yummy garlicky goodness.  A little goes a long way too, so while uber fattening, you can get away with just a tad.  I highly recommend this recipe.  It was a nice addition to our shrimp (or any seafood as far as I can tell), I think we will have sandwiches for lunch tomorrow using this instead of mayo, and I am milling around in my mind how to use it in a salad dressing.  Aioli garlic, sl...