Linguine with Egg, Garlic, and Onions

I had a bunch of random things just laying around waiting to be put together into something fantastically yummy for dinner tonight–so I took advantage of them, of course! First, I cut up some onions and crushed some garlic as I heated some extra-virgin olive oil in a pan. When it was good and hot, I quickly cooked the garlic and then added the onions. Linguine with Egg, Garlic, and Onions
All put-together and waiting to be consumed!
Once they were nicely sautéed and slightly caramelized, I added some egg white to the pan. That finished cooking a little after the pasta was ready, so I worked quickly to finish the rest.

In went a nice dash of slightly-spicy, very flavorful Korean red pepper flakes, and after a quick stir, a couple of splashes of Chardonnay to deglaze the pan and make a sauce. As soon as that reduced some, I removed it from the heat and tossed in the cooked linguine. A few minutes later and a very light sprinkling of fresh, sharp parmigiano reggiano, and it was ready to eat!

Pasta Close-Up
Sooo good… :yum:
While I wound up not liking the Chardonnay for drinking after tasting some, it worked beautifully for the sauce. All of the flavors came together so perfectly: the sweetness of the onions, pungency of the garlic, subtle fruity notes of the wine, spicy tastiness of the pepper, and the sharp and salty cheese. This was a perfectly satisfying dinner, yum! :yum:

Pizza and Muffins and Curry and Coffee…!

Looking over my Flickr account, I’ve eaten quite a bit of yummy things and not taken the time to write about it here! That’ll change right now, then.

A little over a week ago, my sister decided she wanted to make some garlic knots at lunchtime, so we ordered a pizza to go along with them from the only place near campus that was delivering that day, Cosmos Café. The timing wound up perfect, as the pizza arrived just as the garlic knots were coming out of the oven.

Homemade Garlic Knots
Garlicky dough-knots
While they were certainly fresh and delicious, my sister and I agreed they could’ve used a bit more garlic-and-oil topping. Next time, we’ll be keeping that in mind. At the same time, we found that her baking stone makes a wonderful difference with the texture of the bread. The outside gets a nice, dry crust while the inside stays perfectly soft. While lacking a little in the flavor department, these garlic knots had truly authentic dough.

Cosmos Pizza with Peppers and Onions
Cosmos pizza with peppers and onions
The pizza was pretty comparitive. It did possess the thin crust, not-to-much cheese, and yummy veggies that comprise my pizza preferences in those areas, but the sauce was just good, not fantastic. It well-satisfied my pizza desires, though, and I would definitely order from Cosmos again.

Another Pizza Shot
I ate it–yep yep!
Here you can see that the cheese and crust are in balance. If there’s one thing I can’t stand, it’s when pizza has more cheese than crust. That’s plain just too much greasiness, ick. At the same time, I much prefer thin-crust pizza to Sicilian-style, so dramatically more crust than cheese is also in the Terrible Pizza section of my book. This pizza could’ve had less cheese and that would’ve put it into the Perfect Pizza section, at least with respect to cheesiness, but it was certainly far from disagreeable. :]

Hmm…I think if I don’t paginate this entry, it’s about to get excessively long, so continue on to the full entry page if you’d like to read more about what I’ve eaten and cooked and eaten again!

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