Fusilli Carbonara With Fines Herbes Recipes

Steps:

• Whisk together eggs and cheese in a large bowl until combined, and season with salt and pepper. Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta. Transfer pasta to bowl with egg mixture, tossing to combine. Add lemon zest, juice, and frisee and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season to taste with salt and pepper and top with bacon. Serve immediately.

Steps:

• Lay the chicken thighs between two pieces of plastic wrap and pound to 1/2 to 3/4 inches thick with a mallet. Set up 3 medium bowls: fill one with the flour mixed with the salt and pepper; fill the second with the eggs; spread the breadcrumbs in the third.
• Dip the chicken thighs in the flour, coating them evenly. Next, dip in the egg wash, coating so no flour shows underneath. Finally, dip in the breadcrumbs, making sure the thighs are evenly covered.
• Heat the oil in a 12-inch skillet to about 350 degrees F. Fry the chicken until golden brown on both sides and cooked through, about 3 minutes per side. Drain on paper towels and set aside.
• For the sauce: Roughly chop the garlic and small-dice the shallot, then throw them into the skillet to sauté. As soon as the garlic and shallots start to color, deglaze the pan with the white wine and cook for 1 minute. Add the chicken stock and reduce by half. Over low heat, whisk in the olive oil and butter to thicken the sauce. Add the capers, parsley and the juice of 1 lemon. Transfer the sauce to a container and set aside.
• Halve the other 2 lemons and sear them in the skillet, cut-side down, until caramelized.
• Whisk together the olive oil, lemon juice, Dijon, salt and pepper. Toss with the frisee.
• Place the crispy chicken on plates, cover with lemon-caper sauce, top with frisee salad and garnish with a burnt lemon half. Sprinkle with chervil, tarragon, parsley and a generous amount of Parmesan.

Steps:

• In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce. Whisk only enough to integrate the eggs. You dont want to whip too much air into them or make them frothy. Put the skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), lower the heat and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then, allow the eggs to cook, undisturbed for about 15 to 30 seconds. Sprinkle the herbs over the eggs.
• Lift the handle of the pan up tilting the pan away from you and towards the heat. This tilting should cause the omelet to slide down in the pan a little. Fold the edge closest to you towards the center. Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down. Serve immediately with buttered toast slices.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Steps:

• Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
• Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
• In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
• Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.

Steps:

• 1. Whisk together eggs and cheese in a large bowl until combined, and season with salt and pepper. Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. 2. Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta. Transfer pasta to bowl with egg mixture, tossing to combine. Add lemon zest, juice and frisee and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season to taste with salt and pepper and top with bacon. Serve immediately. Serves 4 to 6.