Christopher

Labneh (Lebanese Yogurt)

christopher-2@newsletter.paragraph.com (Christopher) — Fri, 24 Dec 2021 08:36:53 GMT

This is a Lebanese dish, excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish.

Directions

Instructions Checklist

Step 1
Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

Spaghetti Cacio e Pepe

christopher-2@newsletter.paragraph.com (Christopher) — Fri, 24 Dec 2021 08:36:17 GMT

This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.

Step 2
Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

Pizzelles II

christopher-2@newsletter.paragraph.com (Christopher) — Fri, 24 Dec 2021 08:35:08 GMT

An thin traditional anise flavored Italian cookie made with a pizzelle iron.

Step 1

Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.

Step 2
Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.