I don't do a lot of commenting, but I made your clam chowder and I am excited to make this spicy seafood pasta, and all the seafood recipes. I appreciate being given the confidence to cook with Shellfish. Just so you know, we are out here, loving these recipes.
I will try as specified since J Pepin said “always make the recipe exactly the first time to see what it’s supposed to taste like. Then make it yours…” so the second time I might look for a footpath towards à l'américaine, tomato, garlic, cognac, tarragon. Tarragon>basil for me maybe not for everyone…
Born and lived my whole life in WA state. Seafood is part of my DNA...especially shellfish. This one will be included in my AR "favorites" collection. Yummmm!
Thanks for really prompting questions. Although it’s not about Thanksgiving.
After a life of loving Mediterranean style food, tomato and eggplant both aggravate my joints in an allergic reaction. Yes, I was tested, so sad. In particular, I have a hard time finding ways to make a sauce for pasta which I dearly love too. Using oil, lemon, pesto, chicken broth in various ways but I need more suggestions. Can’t do wine either any longer but find splashes of whostershire and vinegar give a fuller flavor and hide if not overdone. Thanks for the inspiration generally.
As long as your anxiety is beyond manageable, you are perfect as you are. I’ve never enjoyed a young woman talking and cooking as much as I have you. I told my 40 year old daughter about how fab you are, and she agrees with me that you are a real girl with remarkable skills to get shit done. Age difference here does not matter. You mean a lot to me (ooh, 70). Take care, lovely one.
Hi Alison! I've currently got your dilly rolls in the oven. I impatiently dumped the entire beaten egg over the raw dough balls, and realized I'd end up with baked egg circles floating between the rolls. Not owning a turkey baster and having the rolls almost slide into my sink after dripping some egg out of the pan, I had an "aha" moment and used a (sterilized) baby nasal bulb. Worked like a charm, no more egg puddles. Thought you'd either like the tip as you approach parenthood, or you find it thoroughly gross and get a laugh out of it. Either way, I had to share 🤷🏻♀️ I'm often a piss-poor baker, let's see how these turn out...
This is exactly the pasta that I want to eat. Maybe this recipe isn’t for everyone but it’s for ME AND I CANT WAIT TO MAKE IT PROBABLY TONIGHT!!
I don't do a lot of commenting, but I made your clam chowder and I am excited to make this spicy seafood pasta, and all the seafood recipes. I appreciate being given the confidence to cook with Shellfish. Just so you know, we are out here, loving these recipes.
This sounds wonderful. And I just happen to have a fennel bulb on hand! Kismet!
I will try as specified since J Pepin said “always make the recipe exactly the first time to see what it’s supposed to taste like. Then make it yours…” so the second time I might look for a footpath towards à l'américaine, tomato, garlic, cognac, tarragon. Tarragon>basil for me maybe not for everyone…
Tarragon weirdly hard to find in New York so it doesn’t make its way into my recipes often, but I love it generally- would be perfect here
I think it’s also weirdly hard to find in LA!
Born and lived my whole life in WA state. Seafood is part of my DNA...especially shellfish. This one will be included in my AR "favorites" collection. Yummmm!
If there is a spicy seafood pasta on a menu, I'm ordering it. So in terms of people pleasing, you're definitely pleasing the people (i.e., me) here.
I feel like it’s such a “would order at a restaurant but not make at home” dish, but like….why not?!
Alison, I just love you!
Your food is delicious and you are just absolutely yourself.
And every time I see you use your manual pepper mill, I like you even more!
Here’s to fresh dill:)
Cheers
Thanks for really prompting questions. Although it’s not about Thanksgiving.
After a life of loving Mediterranean style food, tomato and eggplant both aggravate my joints in an allergic reaction. Yes, I was tested, so sad. In particular, I have a hard time finding ways to make a sauce for pasta which I dearly love too. Using oil, lemon, pesto, chicken broth in various ways but I need more suggestions. Can’t do wine either any longer but find splashes of whostershire and vinegar give a fuller flavor and hide if not overdone. Thanks for the inspiration generally.
Could you do pasta alla gricia?
As long as your anxiety is beyond manageable, you are perfect as you are. I’ve never enjoyed a young woman talking and cooking as much as I have you. I told my 40 year old daughter about how fab you are, and she agrees with me that you are a real girl with remarkable skills to get shit done. Age difference here does not matter. You mean a lot to me (ooh, 70). Take care, lovely one.
Editing for myself. As long as your anxiety ISN’T BEYOND MANAGEABLE……. Just needed to to clarify that statement. ❤️
This pasta is a viiiiibe.
Oh no the forbidden allergic-to-shellfish post strikes again (well, in the case of the first photo, shellfish-adjacent).
Gosh this all looks so good.
Oops. Edit needed: the first photo is not just mollusks. ! 😱♥️
I understand that shellfish recipes aren’t for everyone, but they are 100% for me.
And for you, I am grateful
Hi Alison! I've currently got your dilly rolls in the oven. I impatiently dumped the entire beaten egg over the raw dough balls, and realized I'd end up with baked egg circles floating between the rolls. Not owning a turkey baster and having the rolls almost slide into my sink after dripping some egg out of the pan, I had an "aha" moment and used a (sterilized) baby nasal bulb. Worked like a charm, no more egg puddles. Thought you'd either like the tip as you approach parenthood, or you find it thoroughly gross and get a laugh out of it. Either way, I had to share 🤷🏻♀️ I'm often a piss-poor baker, let's see how these turn out...
Update: they are DELICIOUS. The dill onion flavor reminds me of chicken noodle soup.