Recipe testing Bitchin’ Kitchen Cookbook: Rock Your Kitchen–And Let the Boys Clean Up the Mess is continuing with gusto and flare in my kitchen! Soups, home fries and now… pasta! I had to make some changes because it is still horribly freezing here on the east coast so I did my best with what I happened to have at home.
According to the cookbook you heat two tablespoons of butter in a saucepan on medium heat. Add 1 clove of garlic degermed and minced. OK, I added more, I love garlic. Saute for two minutes until golden.
Add 20 cherry tomatoes sliced in half. Considering they are $4 a tiny container at my store right now I picked up two hot house tomatoes for $2 (OMG, produce is just so expensive!), removed the skins, deseeded and chopped. I added a small pinch of hot chile flakes, salt and brown sugar. I sauteed everything for around five minutes.
I was dividing the recipe in half when it comes to the sauce so I added 1 cup of half and half instead of two with some fresh parsley, chopped. I brought to a slow boil over medium heat and then immediately turned it down to medium-low.
I threw in some shrimp and some grated Parm with some salt and pepper, stirred and simmered for five minutes. Five minutes? That did not seem a long time to reduce the sauce and I was using half the liquid.
I did not have fettuccine so I used linguini instead. I like to cook it a little in the sauce to make sure everything is coated.
I ended up with seafood soup! A delicious, garlicky and fabulous seafood soup but not a pasta sauce. It was tasty but so thin! The online version of this recipe (no longer online I am afraid) has an additional 10 minutes cooking time. I do not know if this is an editing error or the recipe got changed farther down the road and updated online. I do know that for me it was disappointing but I will make this again because I can just imagine how good it will be when I cook down the sauce.
Despite the fabulous flavour, I can only give this recipe three out of five wooden spoons due to the timing issue, discrepancy and thinness of the sauce.
There are many reasons people just print off recipes from sites for free, the free part being the major pay-off of course. But! You miss out on comments like this one in Bitchin’ Kitchen Cookbook:
“I once received an interesting comment about this recipe. It read: ‘Pfft. No real Italian would ever use cheese with seafood!’ I promptly suggested an alternative: ‘Dear sir, you can always replace the Parmesan with a light sprinkling of “Go F*ck Yourself.” Hey, I’m all about options.”
Yes, this is not your ordinary cookbook. More to come!