Guest Recipe: Renée's Now Famous "Some-Kinda-Pasta"

The following is a guest recipe from PTIYM's foreign corespondent Renée Stairs, an RTF undergrad studying abroad in Paris, France. Check out her blog at http://franglaisparis.blogspot.com/.

So in my attempt to spend less than 60 euro before the end of the month, I made some pasta from pretty much everything I could find in my kitchen. Ommitting the oranges. It goes a little something like this...

Some-Kinda-Pasta

Ingredients

Macaroni pasta
Water
Olive oil
One garlic clove
Dried basil
Crème fraîche
Tomato paste
Water
Salt
Pepper or mystery polish spice from kitchen
A teeny tiny bit of sugar

Directions
Start noodles first and cook for specified amount of time.

Meanwhile, in a separate pan, heat olive oil until crackly. Add roughly chopped garlic and cook until golden brown and tasty. Add some basil flakes and fry them a little bit. Add some crème fraîche, a bit of tomato paste, just so the sauce looks pink. Add a little water to thin the sauce out then season to taste with salt, pepper/mystery polish spice, a tiny pinch of sugar and some more basil flakes. Pour that shit on the drained pasta and enjoy! Serve with off brand cola out of champagne flutes for extra class.

PTIYM's Caitlin Lundin Interviews Morgan Spurlock

Last semester, PTIYM Staffer Caitlin Lundin interviewed documentarian Morgan Spurlock for Austin Underground's sister show, Sneak Peak. Here's the clip!

A Most Delicious Deli

Here's another package we did at Fricano's deli. They have really delicious pesto!

You can find out more about Fricano's Deli by visiting its website at www.fricanosdeli.com

South Austin Sno

Here's an episode we did at South Austin Sno, a wonderful stand off of Heather and Lamar.

Simple Asian Stir Fry

This past monday, the PTIYM staff filmed it's first cooking segment. I decided to demonstrate the execution of simple chicken stir fry.  It turned out (insert adjective here). Here's the segment. 

And here's the recipe, if you couldn't follow anything I said (which easily might have happened).

Simple Asian Stir Fry:

What You'll Need:

1 Red Onion

2 Carrots

1 Green Bell Pepper

1 lb Chicken Breast

Vegetable Oil

Red Pepper Flakes

1 tablespoon of Minced Garlic

Salt 

Pepper

3/4 Cup Water

1 Cup of Teriyaki Sauce

1 tablespoon Corn Starch

How You're Gonna Do It

Step 1. Prep all of the vegetables. In particular, julienne the onions and bell pepper, while cutting the carrots into quarter size pieces. Set the prepped veggies aside.

Step 2. Slice the chicken breast into thin, 1 inch strips. It may help to butterfly the chicken breast before cutting it into strips (depending on how thick the breast is). Place the cut chicken into a bowl and add some salt, pepper, and and a bit of Teriyaki sauce for a light marinade.

Step 3. While the chicken sits in its delicious juices, turn a stovetop on to medium (or medium-high) heat. Apply oil to a large, non-stick saute pan, and set on the heated stove, adding red pepper flakes as the oil heats. When the pan is sufficiently hot, add the garlic and cook till browned.

Step 4. After the garlic has browned in the oil, dump the cut chicken into the pan, allowing to cook to till done.

Step 5. Add water and bring to a boil. Once the water is to temperature, add the carrots first. After a few minutes, add the onions and bell pepper. This allows the carrots to steam longer, without making the bell pepper and onion overly mushy.

Step 6. While the vegetables steam, combine 1 cup of teriyaki sauce and 1 tablespoon of corn starch in a separate bowl. Once the corn starch is dissolved in the teriyaki, add the sauce to the pan, and bring up to a boil.

Step 7. Allow the sauce to boil until pan liquid is reduced by at least half. And . . . that's a wrap. Serve with rice (frozen steam bags work well and take less than 4 minutes to heat in a microwave). Yielded recipe should feed four to five people.

This recipe was made for under $10 dollars and is bound to stimulate your taste buds and your piggy bank. Go ahead, put some stir fry in your mouth. You're gonna like the way it tastes. I guarantee it.

It's Time to Stimulate Your Mouth

Greetings!

This is our first entry of a "web log" that will serve as the online supplement to a TV segment known as Put This In Your Mouth. Put This In Your Mouth (PTIYM for short) airs on Wednesdays, during the TSTV produced Austin Underground. PTIYM covers all things food. We will be posting recipes, restaurant reviews, rants, and other things that start with the letter "r", for your enjoyment.

-Jason Wohlfahrt