Category Archives: Vocabulary

Tortolla 2012: Hello 2013

Photo of tortolla 2012 for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.
We recently got back from a vacation to Tortolla! Though I now realize that I am not so fond of Caribbean food (two restaurants  proved to be exceptions to this general rule as you’ll see below), everything else on the island was fantastic. The weather was reliable, the beaches were clean, and the water might just be the clearest and most PULCHRITUDINOUS shade of blue I have ever seen. I snorkeled from the morning to the evening  for six days and was so content to just explore the fish and wide-open ocean for hours at a time. If I needed a break from this, I stayed on the beach and INDULGED in some quality relaxing, or as the locals DUB it, “limin.” If you ever have the chance, explore the island of Tortolla, mingle with some of the welcoming locals, and dive into the fresh water!

Photo of paddle boarding in tortolla for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Paddle Boarding in Tortolla: trying and failing miserably.

Photo of snorkeling in tortolla for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

We snorkeled at Brewer’s bay and Carrot Bay. Though most of the reefs were dead, the diverse fish life was a show!

Photo of snorkeling at the baths in virgin gorda for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

My favorite place to snorkel was in Virgin Gorda at the Baths.

Photo of tortolla 2012 for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Making faces with the brother!

Photo of Anegada for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

We also took a ferry to Anegada. The clear water and vibrant fish life was incredible to see at Loblolly Beach.

Photo of loblolly beach in Anegada for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Loblolly Beach with mom!

Photo of Loblolly Beach, Anegada for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of conch fritters at Pam's kitchen on menu for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Conch fritters and fresh lobster were among the delicacies served at the seaside restaurant in Anegada, Pam’s Kitchen.

Photo of lobster at Neptune's Treasure for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

My mom, dad and brother all agree that the fresh lobster served at Neptune’s Treasure was the most tasty and fresh shellfish we have ever had!

Photo of tortolla 2012 for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

We will miss you Tortolla. Christmas in the Caribbean is the way to do it.

Happy New Year, let’s make 2013 the best yet!

Charis

  • PULCHRITUDE =beauty
  • INDULGE =to allow oneself to enjoy the pleasure of
  • DUB =to give an unofficial nickname

Study Break “Surprise” Cookies

Photo of Ingredients for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1/2 cup room temp. butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup firmly-packed brown sugar, 1 egg, 1 tablespoon milk, 1 teaspoon vanilla extract, 1 3/4 cups flour, 1 teaspoon baking sofa, 1/2 teaspoon salt, 1/4 cup granulated sugar, 20 Hershey’s Kisses

I am now off from school until January 2nd and cannot wait to cook everyday! My brother, Ross, still has his economics and calculus exams before finishing his first term at Brown. He is a rather TIMOROUS baker and has always left that job to me. To give him a little study break, I whipped him up some peanut butter cookies with a little surprise that I will deliver to him tonight! He has been staying up late to study, so I’m hoping these sugary treats will help keep him from succumbing to a SOMNIFEROUS state. This recipe is like any other peanut butter cookie, but I add a Hershey’s Kiss to each one for some extra sweetness. Enjoy!

Photo of creamed peanut butter and unsalted butter for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Preheat the oven to 375ºF. Cream together the peanut butter and unsalted butter.

Photo of sugar for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Gradually add in the sugar and mix using an electric mixer.

Photo of brown sugar for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Next, add in the brown sugar and mix until fluffy.

Photo of egg, milk and vanilla for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Mix in the egg, milk and vanilla extract. Beat well.

Photo of cookie batter for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

At this point, you will need to restrain yourself from eating the raw batter!

Photo of flour, baking soda and salt for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Combine the batter with the flour, baking soda and salt.

Photo of cookie batter for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Mix until the ingredients are well combined.

Photo of cookies for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Roll the batter into about 1 1/2 inch balls. Sprinkle the remaining sugar over them and bake for about 15 minutes or until lightly browned.

Photo of Surprise Cookies for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Once the cookies are done baking, immediately place one Hershey’s Kiss in the center of each. Allow the cookies to cool completely on a wire rack.

These might just be my favorite cookies, and I’m even considering memorizing the recipe VERBATIM… and I do not do that very often! They are also so versatile, and if you prefer to do a chocolate, vanilla or molasses batter, the Hershey’s Kiss will still serve as a surprising treat. Also, please excuse my dark pictures; the weather has been very gloomy in Newport today!

Happy Studying,

Charis

  • TIMOROUS = nervous, fearing
  • SOMNIFEROUS = tending to induce sleep
  • VERBATIM = word-for-word

Happy Thanksgiving!

Photo of thanksgiving turkey for blogpost, "Happy Thanksgiving," by author of "Cook Your Way Through The S.A.T," Charis Freiman-Mendel.

What did you cook for Thanksgiving?

I hope all are having a wonderful Thanksgiving! My dad and second cousin, Bill, are in charge of the turkey, which they decided to roast with bacon. This year, my dad ABDICATED his position as side dish-chef, and now I am helping them by making a CORNUCOPIA of sides, including, roasted sweet potatoes, butternut squash, green beans with red peppers and mashed potatoes. After dinner, we are heading over to a friend’s house for a dessert party. I love the traditional pecan and sweet potato pies, but this year, I decided to make a blueberry pie to ACCOMPANY home-made brownies. I know blueberries are not very seasonal, but every summer, I freeze freshly-picked berries for moments like this. Please stay tuned for a guest blog by one of my best friends, Sofia!

Happy festivities,

Charis

  • ABDICATE = to give up (position)
  • CORNUCOPIA = an abundant supply
  • ACCOMPANY =  provide something to complement

Butternut Squash and Arugula Salad

Photo of hurricane sandy for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Sunrise after Sandy! The calm after the storm wasn’t so calm.

Ina Garten is one of my favorite chefs, and I truly admire her ability to create festive dishes that are perfectly appropriate for all four seasons. A few years ago, on an episode of Barefoot Contessa, Garten featured a butternut squash and arugula salad, dressed with a sweet reduction of apple cider and shallots. I RETAINED the recipe in my mental cookbook, for future reference. Last night, while preparing for the ZEPHYR winds to turn into high-speed GUSTS, I made this recipe for my family, and they loved it! You will too.

Photo of ingredients for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1.5 lb butternut squash, olive oil, 1tbsp pure maple syrup, salt and pepper, 3 tbsp dried cranberries, 3/4 cup apple cider, 2 tbsp apple cider vinegar, 2 tbsp minced shallots, 2 tsp Dijon mustard, 4 ounces clean baby arugula, 1/2 cup toasted walnuts, 3/4 cup shaved Parmesan cheese

Photo of butternut squash for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Peel and scoop the seeds out of the butternut squash. Cut it into 3/4″ chunks.

Photo of roasted butternut squash for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Toss the butternut squash with 2 tbsp olive oil, the maple syrup and a sprinkle of salt and pepper. Place in a 400ºF oven for about 15 minutes.

Photo of butternut squash and cranberries for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the squash from the oven and place the cranberries on top. Bake for another 5 minutes, or until the cranberries have plumped.

Photo of shallots for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

While the squash is roasting, mince the shallots.

Photo of apple cider vinegar dressing for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

In a small saucepan, combine the apple cider, apple cider vinegar and shallots. Bring to a boil over a medium-high heat and cook for 6-8 minutes, or until the mixture reduces to about 1/4 cup.

Photo of apple cider vinegar dressing for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the dressing from the flame, season with salt and pepper, and whisk in the Dijon mustard and 1/4 cup olive oil.

Photo of butternut squash and arugula salad for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place the arugula in a large bowl and top it with the squash, Parmesan cheese and the dressing.

Stay tuned for a guest blog by my friend, Sofia, in a few weeks!

Happy Fall,

Charis

  • RETAIN= to keep
  • ZEPHYR = a gentle breeze
  • GUST = a short blast of wind

A Trip To The Farmer’s Market

Photo of apples for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Tis the season for ripe macintosh apples!

There’s just something special about fall. Maybe it’s warm pumpkin pie, ACERBIC yet somehow-still-sweet apples, or orange leaves, or maybe, it’s the farmer’s markets across New England that are fixed with a CORNUCOPIA of seasonal produce. The farmer’s markets I go to in R.I. usually begin in late spring and end during the last part of October. Last weekend, I went home because I needed a break from school. But really, I was just eager to see and taste fall-time foods.

Photo of pumpkins for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Don’t judge a book by its cover! Their appearance may scare you, but these pumpkins are sweet and tasty on the inside.

Photo of corn for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of sunflower for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of white radishes for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

These Japanese white radishes are very unique. Dipped in fleur de sel, their flavor comes alive.

Photo of oysters for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I’m a DEVOUT lover of summer because of its markets that usually have sweet corn and ripe tomatoes. As we move into fall, we start seeing more root vegetables. My favorite are sweet pumpkins, which scream pie! Their seeds can also be baked with cinnamon-sugar to enhance their flavor.

Photo of peppers for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of butternut squash for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of lettuce for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of pumpkins for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

  • CORNUCOPIA = a large abundance of, a spread
  • ACERBIC = bitter, tangy
  • DEVOUT = religious

Why do you love fall?

Charis

Dips and Spreads: Fig and Olive Tapenade

Photo of fig and olive tapenade for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Fig and olive tapenade is a perfect spread on baguette and a dip for crackers.

Choate has been a pressure cooker this year, so to decompress, I’m spending the weekend at home with one of my best friends. How serendipitous that her mom is part Turkish and knows some wonderful Middle Eastern recipes! For dinner last night, she made a bounteous spread of koftes (similar to meatballs,) basmati rice (tasted like no rice I’ve ever had before,) and a feta cheese and mesculin green salad. The dinner reminded me of a great Mediterranean recipe I have for fig and olive tapenade,  featured in “Cook Your Way Through The S.A.T.” Try it… you’ll like it!

Photo of Fig and Olive tapenade ingredients for blogpost, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1/2 cup dried figs, 1/2 cup extra virgin olive oil, 1/4 cup pitted kalamata olives, salt and freshly ground black pepper.

Photo of dried figs for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the figs into a food processor.

Photo of olives for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Next add in the olives.

Photo of olive oil for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the olive oil, 1/4 cup at a time, and pulse the ingredients together. Salt and pepper to taste.

Photo of fig and olive tapenade for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Fig and olive tapenade requires only a few ingredients to make for a great dip and spread.

Happy fall,

Charis

  • decompress = relax
  • serendipitous = fortunate and accidental
  • bounteous = abundant

 

Goodbye Summer, Hello School: Marshmallow Cereal Bars

Photo of Newport RI sunset for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I’ll miss those summer sunsets but I’m so ready for fall!

The transition from a LEISURELY summer into a hard-working school year can be ONEROUS, but I find it can be made easier with the help of some sweet treats. I am a big fan of cooking gourmet food, but every once in a while, I HONE my inner kid and whip up brownies or chocolate chip cookies or in this case, marshmallow cereal bars (Rice Krispies Treats), which instantly bring me back to my childhood. This recipe requires only three ingredients and takes about ten minutes to prepare. If you live in a dorm like me, you know that bringing these to class will be a huge hit. Enjoy!

Photo of marshmallow cereal bars recipe for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 4 tbsp butter, 4 cups miniature marshmallows, 6 cups Rice Krispies cereal

Photo of melted butter for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Melt the butter in a large pot over low heat.

Photo of mini marshmallows for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the marshmallows into the pot and stir until melted.

Photo of melted marshmallows for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

mmmmmmmmmmmmmm

Photo of marshmallow cereal mixture for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the marshmallow and butter mixture from the heat and add in the cereal. Stir.

Photo of marshmallow cereal bars mixture for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place the mixture in a greased 9×13″ pan.

Photo of marshmallow cereal bars for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Smooth the marshmallow cereal bars into the prepared pan. Cool completely before serving.

Photo of marshmallow cereal bars for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Voila! Marshmallow cereal bars are one of my favorite childhood treats.

Happy School Year,

Charis

  • LEISURE = time for enjoyment, relaxed time
  • ONEROUS = an effort-requiring duty
  • HONE = sharpen

Play Your Way Through The S.A.T.?

Photo of MindSnacks S.A.T. vocabulary app for blog post, "Play Your Way Through The S.A.T.?," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The MindSnacks S.A.T. vocabulary app provides the challenge of a game with learning S.A.T. vocabulary.

Having  trouble finding a creative way to study for standardized test vocabulary? There’s an app for that. When people ask me why I chose to write Cook Your Way Through The S.A.T., I often say that I have a short attention span for sitting in a quiet room memorizing vocabulary words and definitions. If you can accomplish a task and have fun while doing it, why not?

I’m back at Choate, the PSATs are looming, and I don’t have access to a kitchen. On my quest to find other fun studying methods, I came across some great applications for the iPad, all of which involve games and challenges to encourage vocabulary memorization. So far, after having only played some of the games a few times, I have already memorized about 30 words. Not bad!

Photo of MindSnacks S.A.T. vocabulary app for blog post, "Play Your Way Through The S.A.T.?," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Whether you cook you way through the S.A.T., study your way through the S.A.T., or play your way through the S.A.T., learning vocabulary can be a piece of cake.

The apps are also equipped with personal progress trackers that let you know how well you know a word and where there is room for improvement. My favorite SAT vocab app is from MindSnacks because of the challenge it provides and the number of words I have already learned while using it.

The next time I have some free time, I’d like to make an app for Cook Your Way Through The S.A.T.  That’s probably not going to happen anytime soon :-).

What are your favorite ways to learn vocabulary?

Charis

From MindSnacks:

  • arduous = strenuous
  • pernicious = deadly, harmful
  • stoic = unemotional

Dips And Spreads: Lima Bean And Cilantro

Photo of Lima bean and cilantro dip ingredients: www.SATgourmet.com for blog post, "Dips And Spreads: Lima Bean and Cilantro," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 32 oz can large lima beans, drained, 1/2 cup olive oil, 7 turns in a pepper mill, 1 tsp salt, 1/2 cup packed fresh cilantro leaves

It’s a well known fact in my family that my mother cannot cook to save her life. In my fifteen years of knowing her, I only have two, very grim memories of consuming her “creations,” both of which involve eggs-gone-wrong. It will only be in times of great despair that I wish to eat what she cooks. I love you mom, but you can’t cook.

This summer, my parents opened up a bed and breakfast, “Cliff Walk Cottage on The Sea,” and I have been working on some recipes which can be served as pre-dinner hors d’oeuvres. I have a recipe for a “Lima Bean and Cilantro Salad” in my book, “Cook Your Way Through The S.A.T.,” that can easily be turned into a dip. This recipe only calls for measuring, counting, and opening some cans. It’s so simple, even my mom might be able to master it. Just kidding.

As Ina Garten would say, “How easy is that?”

Photo of Lima bean and cilantro dip: www.SATgourmet.com for blog post, "Dips And Spreads: Lima Bean and Cilantro," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place all of the ingredients into a food processor.

Photo of Lima bean and cilantro dip: www.SATgourmet.com for blog post, "Dips And Spreads: Lima Bean and Cilantro," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Pulse together until combined. Spread onto warm baguette and serve.

Photo of Hors d'oeuvres at Cliffwalk Cottage On The Sea: www.SATgourmet.com for blog post, "Dips And Spreads: Lima Bean and Cilantro," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Lima bean and cilantro dip served at Cliffwalk Cottage On The Sea.

Happy Cooking,

Charis

Recipe: Cacio E Pepe

Photo of Italian Feast for blog post, "Recipe: Cacio E Pepe," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

A typical Italian Summer feast: baked bread, olive oil, caprese salad, Cacio E Pepe and Rosé wine. How do you say “yum” in Italian?

Cacio E Pepe, which literally translates to “cheese and pepper” is a pasta dish ADORNED with just that. Cacio E Pepe celebrates the beauty of starchy pasta water, which, in combination with grated Parmesan cheese, creates a creamy sauce. COPIOUS amounts of freshly ground black pepper are added and voila! To keep with the RUSTIC edge of this recipe, I like to serve Cacio E Pepe in the pot in which it was cooked immediately after being prepared.

Photo of cacio e pepe ingredients for blog post, "Recipe: Cacio E Pepe," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The Fab Five: 1lb spaghetti, 1 1/2 cups grated Parmesan cheese, 50 turns in a pepper mill, 1 tbsp salt, 1 pint pasta water (taken straight from the pot after the pasta is cooked)

Photo of grated parmesan for blog post, "Recipe: Cacio E Pepe," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

While the pasta is cooking according to package instructions, grate the Parmesan cheese.

Photo of pasta water for blog post, "Recipe: Cacio E Pepe," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

After the pasta is finished cooking, save 1 pint of the water and set it aside. Drain the pasta and place it back into the pot.

Photo of parmesan cheese for blog post, "Recipe: Cacio E Pepe," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Sprinkle in the Parmesan cheese.

Photo of freshly ground black pepper for blog post, "Recipe: Cacio E Pepe," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add in the freshly ground black pepper.

Photo of pasta water for blog post, "Recipe: Cacio E Pepe," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Pour in the pasta water and stir the entire mixture together.

Photo of cacio e pepe for blog post, "Recipe: Cacio E Pepe," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

You’re done! Eat up!

Photo of cacio e pepe for blog post, "Recipe: Cacio E Pepe," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Up close and personal with Cacio E Pepe.

Buon Appetito,

Charis

  • ADORN = decorate
  • RUSTIC = typical of the countryside,
  • COPIOUS = large amounts