Saffron Spahetti alla Carbonara

Ever since I have 'rediscovered' fresh-layed eggs, this particular recipe has been on my mind.  I have made it with 'regular' store-bought eggs many times and have loved it.  Now, with Meghan living back in CT for a brief time while Tommy is at school in Georgia, she has an ample supply of fresh eggs from a gal that works with her at Salmon Brook Veterinarian Hospital.  This recipe SO reminds me of a dish I had at Restarante il Vescovino in Panzano, Italy- in the heart of Tuscany. They served the Carbonara dish with a fresh-cracked egg on top. 

Ingredients:

• 1/4 teaspoon saffron, 2 pinches
• Salt
• 1 pound thick spaghetti or other pasta
• 3 tablespoons extra-virgin olive oil
• 1/3 pound pancetta, cut like thick bacon at deli counter then diced
• 4 cloves garlic, grated or finely chopped
• 1/2 cup dry white wine
• 1 teaspoon turmeric
• 2 eggs--the fresher, the better!
• Black pepper
• 1 cup grated pecorino cheese
• A generous handful fresh flat-leaf parsley finely chopped

Directions:  Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6-8 minutes. Bring a large pot of water to a boil, salt the water and cook pasta to al dente. Reserve a half cup of starchy cooking water just before you drain pasta.
While the water comes to a boil, heat olive oil over medium heat. Add pancetta and cook until just about crisp 4-5 minutes. Add in the garlic after 2-3 minutes and stir another 2-3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and serve immediately.

And if you have a freshly-layed egg-crack it open on top!

Good Ole' Fashioned Cole Slaw

I'm sitting here on the deck writing this while relaxing over Memorial Day Weekend.  I just got back from picking up the ingredients for dinner: chicken kabobs on the grill that Meghan requested.  While at the store, I watched as the lines of people were buying cole slaw from the grocery deli.  I don't know about you, but the watery, pale green 'mess' they sell there is just not appealing to me.  Good ole' fashioned cole slaw is soooo easy to make and taste waaaaay better than the store-bought kind.

Dressing:
1 cup mayo
4 Tbls sugar
2 Tbls cider vinegar
1 teas each, salt & pepper
1/2 teas lemon pepper seasoning.


Combine the dressing ingredients in a bowl. Gently toss with the cabbage--it will look like there is not enough liquid--don't worry, the cabbage will break down.  Resist the urge to add more dressing!!--you will only end up with something like you would get at the deli counter!!.  Refrigerate for at least an hour.  Just before serving mix in the scallions and parsley.
2 bags cole slaw mix (or shred your own cabbage & carrots)
2 scallions, chopped (both white and green parts)
1 cups flat-leaf parsley, rough chopped