[1] Don’t sauce pasta like this. It may look neat, but it doesn’t cover all the pasta, and eating it can be a mess (photo courtesy International Pasta Association). [2] The correct way: Toss the pasta and sauce in a pot or bowl to fully cover each strand (photo courtesy All-Clad). [3] Authentic saucing (photo courtesy Davio’s Boston.

Every great pasta experience requires a great sauce. It’s not just the flavor of the sauce that matters, but when and how the sauce and pasta get come together.

Correctly saucing your pasta is the difference between cooking authentic Italian and following an incorrect culinary path.

Americans have been trained to place a pool of sauce in the middle of a plate of pasta.

No! No! Do not pour sauce on top of un-sauced pasta, as in the top photo. According to DeLallo, an importer of Italian foods, a dish of pasta served in this manner in Italy would be a disaster.

Americans have been accustomed to serving pasta as a mound of undressed spaghetti or other noodles in a bowl or on a dish, topped with a ladleful sauce.

We couldn’t track down how this practice originated, although it is definitely an American practice. It likely began in Italian-American restaurants, and our guess is that the first cook who topped pasta with sauce this way did it for aesthetic reasons. It does look prettier.

But it isn’t as functional.

In authentic Italian cuisine, the sauce is always incorporated into the pasta before serving. Every strand of pasta is thus coated with sauce, and the eater doesn’t have to work to coat his/her own—many of us creating drips and spatters in the process.

Plus, the amount of sauce used is just enough to coat the pasta—not to create a sea of sauce. Authentic Italian pasta dishes do not swim in sauce.

SAUCE YOUR PASTA THE CORRECT WAY

1. Heat the sauce by the time you add the pasta to the boiling salted water. Keep the sauce on a low simmer until the pasta is ready. Your pasta shouldn’t wait for your sauce to cook; the sauce should be awaiting the pasta.

2: Moderation is everything. Use at most a quarter cup of thick sauce per person (such a tomato- or cream- based sauce), or two to three tablespoons of an oil-based sauce. The ratio is 1.5 cups sauce to 1 pound of cooked pasta, or 1 cup of oil-based sauce to 1 pound of cooked pasta.

3: Reserve some of the pasta water in another container when you drain the pasta (we use a cup). Never rinse the pasta: That will eliminate important starches that help the sauce stick.

4. Return the empty saucepan to the stove, over high heat. Add the drained hot pasta and the heated sauce, and toss to coat evenly (hot pasta will absorb more sauce and flavor). This quick toss in a hot pan allows the two components to meld and and create a beautiful flavor and texture. The starches from the pasta will slightly thicken the sauce.

Tip: We’re a bit messy, so rather than clean sauce spatter from the stove, we first toss the pasta and sauce in a large bowl; then add it to the pan.

5: Add a couple tablespoons of the reserved hot pasta water to the pan, to smooth out the sauce. Reserved pasta water contains starch that can be used to thicken the consistency of the sauce, so add another couple of spoons if you like. Total time of the pasta and sauce together on the stove is about 2 minutes.

6: Transfer the pasta to a warm serving bowl or individual plates.

Pasta terms and shapes: a glossary of explanations with photos.

Ingredient substitutes: What to do when you don’t have sauce or parmesan.

Leftover pasta for breakfast: You’ll love it!

Make stir-fried pasta with leftover pasta.

Turn leftover pasta into an antipasto.

More recipes for leftover pasta, from green salad to cole slaw.

How to sneak veggies into pasta: Your family won’t complain!

Breadcrumbs on pasta: a Southern Italian tradition.

Dessert pasta: from berry lasagna to chocolate pasta.

Toast uncooked pasta for a toasty, nutty flavor.

The history of pasta: It began in China.
 
  

January 26th is National Green Juice Day.

Not everyone is a fan of blending kale and spinach, so here’s a green juice that takes a different direction: sweet and minty.

Ingredients Per 8-Ounce Serving

 
Preparation

1. PLACE the ingredients in a blender and blend to the desired consistency.
 
 
CHECK OUT THE DIFFERENT TYPES OF CUCUMBERS.

 
One portion contains 38% DV of vitamin C and 66% DV of vitamin K, plus 31% DV of fiber.

January 26th is Australia Day, the official National Day of Australia.

It marks the anniversary of the 1788 arrival of the First Fleet of British Ships at Port Jackson, New South Wales, and the raising of the Flag of Great Britain at Sydney Cove by Governor Arthur Phillip.

In modern Australia, celebrations reflect the diverse society* and landscape of the nation, and are marked by community and family events, reflections on Australian history, official community awards, and citizenship ceremonies welcoming new members of the Australian community.

*Editor’s note: Some indigenous Australians, may not be celebrants Australia Day. Having been pushed aside by the British, they label Australia Day as “Invasion Day,” and stage protests instead. Here’s the history.

Honor it by eating something Australian. Suggestions:

 
Also Look For…

 
WHAT EXACTLY IS VEGEMITE?

As with Shake ‘n Bake, a product created as a way to use up Grape-Nuts crumbs that were sifted out during production, Vegemite was born of the desire to use, rather than toss, manufacturing leftovers.

In 1922 an Australian businessman commissioned a young chemist, Cyril Callister, to develop a spread from used brewer’s yeast that was dumped into the trash. The British had a similar, successful product, Marmite.

The name Vegemite was drawn from a hat of entries from a national naming competition.

The spread was marketed as “delicious on sandwiches and toast, and improving the flavours of soups, stews and gravies.” Since then, it has become a go-to spread for breakfast toast and for sandwiches.

More modern additions include Vegemite-cheese sandwiches, Vegemite and avocado toast, Vegemite pizza, and Vegemite scrolls, rolled biscuits with Vegemite and grated cheese.

The “Happy Little Vegemites” jingle was first heard on the radio in 1954. The subsequent television commercial is below.
 
AUSTRALIA TRIVIA

[1] The most recognizable Australian food in the U.S. is the kiwi, which is available in both green and gold varieties (photo of SunGold kiwi courtesy Zespri). [2] Lamington is a sponge cake topped with chocolate icing and desiccated coconut. Here’s a recipe from Jaime Oliver. [3] Pavlova is a meringue ring filled with fruit, created to honor the ballerina Anna Pavlova (here’s the recipe from Jamie Oliver). [4] Vegemite: as important to Australians as peanut butter is to Americans (photo courtesy Dean-Wilmot-Bauer Media).

*The original Vegemite television commercial, which the person who posted it on YouTube calls
“possibly THE all-time classic Aussie TV ad.”
  

[1] Casa Noble Crystal Tequila: the best blanco/silver tequila we’ve ever had. [2] Add a bit of age and you get a reposado tequila. [3] The special edition named for company director Carlos Santana: Casa Noble Santana Reserve 5 Years Anejo. [4] The top of the line, Casa Noble Alta Bellezza, is as great as tequila gets. But let us quickly say: They’re all great! (Photos courtesy Casa Noble)

We haven’t had a side-by-side comparison tasting of them, but we have tasted most of the , and most recently had have the most exquisite tequila tasting of our long life, with the founder and master distiller of Casa Noble Tequila, Jose “Pepe” Hermosillo.

Don’t take only my word for it: Musician Carlos Santana preferred Casa Noble to the extent that he joined the board and had a tequila aged for five years (the bottle bears his signature).

Casa Noble has two more features that will especially interest some consumers: It’s certified organic and certified kosher (by Star-K).
 
WHAT MAKES THE FINEST TEQUILA?

The best agave plants from the species Agave tequilana (commonly called blue agave), aged to maturity (10-14 years) before harvesting.

As with everything, time is money. The most time-intensive production techniques, from roasting the agave piñas (they look like pineapples) to 100% natural fermentation and triple distillation (most tequilas are only distilled twice).

Yet, the prices are reasonable for such great spirits.
 
 
THE EXPRESSIONS OF TEQUILA

If you know spirits, you know there are different expressions based on age. In the case of tequila, the expressions are aged according to law:

 
Different distilleries can create even older expressions, in limited editions. These top-of-the-line offerings are typically housed in an exquisite bottle. While the bottle appeals to everyone, the taste is a connoisseur’s delight. They are priced accordingly (Casa Noble’s Alta Belleza—only 563 bottles available for the world—is $1,200).

Here’s more about tequila.
 
 
THE JOY OF CASA NOBLE TEQUILA

First, let us say that we had the privilege of tasting Alta Belleza, the first release of Casa Noble’s Colección del Fundador. It is offeredin extremely limited quantities, priced at $1,200, and for those who don’t concern themselves with price, well worth it. For a spectacular tequila gift, look no further.

The rest of us can find joy in Casa Noble’s Crystal (the best blanco/silver we’ve ever had) and the other expressions, all of which are affordable to reasonably affordable.

 
After having the privilege to enjoy a tasting with Pepe a few months ago, the amazing Crystal (blanco, silver) has become our gift of choice for tequila lovers. Our gift note says: “Don’t make Margaritas with this: It’s meant to be savored straight!”

Of course, if you want to make Margaritas with it, it’s your palate and your right! The Crystal will give an extra lime lift to the fresh lime juice in the cocktail.

We had our second memorable Casa Noble experience last week, at Murray’s Cheese. There, Adam Goddu, a general manager at Murray’s and a Certified Cheese Professional, joined Pepe Hermosillo to escort a group of food writers through a celestial pairing of great tequilas and memorable cheeses.

Most of us are so oriented to having cheese with wine or beer, that we don’t think of serving a cheese tasting plate with tequila. But with a glorious tequila like Casa Noble, the pairing is as natural as a Burgundy or a Barolo.

We asked Adam Goddu to advise all of us on how to put together a pairing of cheese and tequila.

Then we thought: Add a chocolate pairing and make a terrific party of the four food groups (alcohol, cheese, bread, chocolate).

In general, what do you look for in a cheese/drink pairing?

Adam: We look for some magical math: 1 + 1 = 3. You want the items to complement each other but you also want the flavor combination to evolve into something more.

We go by three basic pairing principles: “Like with Like,” “Opposites Attract” and “What Grows Together, Goes Together.” These work for pairings with crackers, jams and honeys as well as drinks.

Certain regional pairings (Loire Valley goat’s milk cheeses with a crisp white from that region) are a natural pairing…they’ve been made in the same area for centuries. I personally prefer the opposites approach: if you have a rich, decadent sheep’s milk or triple crème, you want a white with a strong acidic back bone (and perhaps some bubbles!).

Why do tequila and cheese work well together?

Adam: I think wine and beer hog the limelight when it comes to traditional cheese pairings; but tequila can be just as versatile and special with the right combination or flavors.

It can be difficult to pair cheese with high-alcohol beverages because that booziness can overpower many elements. When you have tequila with nuance and charm like Casa Noble’s Single Barrel Añejo, the sky is the limit. A funky washed rind or fudgy, spicy blue cheese pair wonderfully.

Talk us through some of the more specific pairings of different tequilas.

Adam: There are general rules you can use with certain styles, but you really need to remember that no two expressions* are exactly alike. Blanco and Joven [the two youngest expressions] are quite boozy [alcoholic] and pack a punch, so you need a cheese strong enough to stand its ground. [Editor’s note: We find Casa Noble tequilas to be so finely crafted, even the youngest are not alcoholic or “hot.”]

Higher butterfat cheeses do very well overall (sheep’s or water buffalo’s milk cheeses).

Anejo’s oaky/vanilla notes lean toward Alpine cheeses with caramel and roasted almond flavors dancing beautifully together.

Blanco tends to have a clarity and subtly with sweet corn and grass coming to the forefront. You don’t want a big brassy cheese to overpower the tequila in this case so sticking with a milder, “sweeter” Brie style is perfect.
 
What’s your favorite type of tequila to pair with cheese?

Adam: I like a challenge, so finding the perfect cheese for Joven was a lot of fun.

As far as straight up tastiness, the barrel-aged tequilas (reposado, añejo) allow a bit more freedom. You can play around with Gruyère, a clothbound Cheddar and a mild blue (Gorgonzola, Stilton) and find that each pairing brings out a different side of the tequila.

For our tasting of Casa Noble’s Crystal, Joven, Reposado, Añejo and Single Barrel Añejo, Adam created the following pairings, served with honey, Marcona almonds, dried fruits, baguette slices and crackers.

While the pairings were “textbook,” based on flavor profiles, we couldn’t find a mis-match. That’s what happens when all items are the best of their kind.

 
CHOCOLATE & TEQUILA

While chocolate was not part of the Murray’s event, we host chocolate pairings a few times a year (here’s what we do with wine, beer).

Chocolate and tequila are a delicious marriage, whether the groom is young (an unaged blanco), old (a well-aged extra añejo), or any age in-between.

Plain chocolates are the purest way to merge the flavors. We like:

 
What about flavored and filled chocolates?

[5] All of Casa Noble’s tequilas are delicious with cheese. Shown here: Greensward and Stilton (photo courtesy Casa Noble). [6] Greensward, We love chocolate with tequila. [6] Bianco Sardo, a Sardinian sheep’s milk cheese. [7] Cossett Bassett, a beloved Stilton (cheese photos courtesy Murray’s Cheese). [8] Casa Noble’s Crystal, with its lilt of lime, is a perfect pairing with white chocolate (photo courtesy Amedei Chocolate). [9] For milk or dark chocolate, head to the aged tequilas (photo courtesy La Chocolate). [10] Aztec” chocolates with chile and other Mexican spices work well with tequila (photo courtesy Bespoke Chocolate).

 
And get ready for a great Valentine’s Day (Or Anytime) Party!
 
MORE PAIRINGS

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*An expression is a different variation (think recipe) of the distillery’s spirit. The variations can be based on age, single grain/malt vs. blend (whiskey), single barrel/cask, etc. The highest-regarded distilleries can produce limited editions expressions that are aged longer, with other features that appeal to a connoisseur’s palate.

[2] Chestnut and applewood smoked bacon bread pudding (here’s the recipe from La Brea Bakery).

[3] Broccoli, goat cheese, and tomato bread pudding (here’s the recipe from the New York Times).

[4] Individual spinach-shiitake bread puddings (here’s the recipe from Food & Wine).

[5] Gruyère (groo-YAIR), which originated in Switzerland, is one of the world’s great cheeses. It is also made across the border in France. Here’s everything you need to know about Gruyère (photo © Castello Cheese).

Bread pudding is a popular dessert—sweet, custardy, comfort food. It turns no longer fresh bread into something sublime. Leave out the sugar and you have a savory bread pudding, to be served as a side with dinner.

In fact, bread pudding was originally a savory dish, served as a side with dinner (for the poor, it might have been the dinner).

It remains a welcome side dish, but can also replace a frittata, strata, or quiche at brunch.

> Savory Bread Pudding With Mushrooms & Radicchio is below.

> So are more savory bread pudding recipes.

> Plus, different ways to serve savory bread puddings.

> We begin with a brief history of bread pudding.
 
 
THE HISTORY OF BREAD PUDDING

Bread pudding originated in the 11th or 12th century as a way to use stale bread.

Pieces of bread were cut or torn, combined with other ingredients (cheese, onions, mushrooms, other vegetables, bits of meat), topped with custard, and then baked until the top was set but the inside was soft and creamy.

Bread pudding is closely related to the Italian dish, strata. The difference is that stratas are typically made with more eggs than cream, making them eggier and more breakfasty—kin to a frittata or a quiche rather than a custard.

The same ingredients can be used with all. The differences are in the proportions, and a strata traditionally uses milk instead of cream.

A soufflé dish or casserole makes the nicest presentation at the table, but you can make bread pudding in a baking pan. Another nice touch is individual servings, made in ramekins, custard cups, or even muffin pans.

If you don’t like mushrooms and radicchio, substitute the same quantity of ingredients you do like; or check out the recipes in the photos or the list below.

TIP: Proteins—chicken, meats, shellfish, smoked fish—are delicious add-ins. Dice or shred leftovers and toss them in.
 
 
RECIPE: MUSHROOM & RADICCHIO SAVORY BREAD PUDDING

This recipe hails from San Francisco, courtesy of Tartine Bakery’s Chad Robertson and Good Eggs, the Bay Area’s premium grocery delivery service.

You can assemble the dish a day ahead and refrigerate it, letting it come to room temperature before baking.

Prep time is 25 minutes, and cook time is 50 minutes. Bake the pudding an hour before you plan to serve it.

Ingredients For 4-6 Brunch Servings

 
Preparation

1. PREHEAT the oven to 375°F. While the oven heats…

2. MELT the butter in a skillet over medium heat. Add the leeks and sauté until soft, 6 to 8 minutes. Add the wine and cook, stirring occasionally, until most of the wine evaporates—about 5 minutes. Remove from the heat.

3. HEAT a large, heavy-bottomed skillet over high heat. Add enough oil to coat the bottom of the pan. When the oil is smoking, arrange the mushrooms cut-side down in the pan and cook without stirring until they are seared and caramelized, about 1 minute more. Stir the mushrooms; add the radicchio and cook until it is wilted, about 1 minute. Season to taste. Remove from the heat.
 
________________

*Semihard cheese is a classification based on the weight and texture of the body (paste). They are not hard cheeses, like Aged Gouda, Mimolette, or Parmesan, but yield easily to a knife. Examples include Colby, Comte, Edam, Gouda, Jarlsberg, Manchego, Queso Blanco, and “Swiss.”

5. PLACE the bread chunks in an 8-inch soufflé dish and add the leeks, mushrooms, and radicchio. Pour in the custard all the way to the rim. Sprinkle evenly with the ½ cup cheese. Let stand for 8 to 10 minutes until the custard saturates the bread.

6. BAKE until the custard is no longer runny in the center, about 50 minutes. Let the pudding rest for 15 minutes before serving.
 
 
MORE SAVORY BREAD PUDDING RECIPES

 
 
WAYS TO SERVE SAVORY BREAD PUDDING

We love bread pudding as a side with dinner: roast chicken, seared salmon, pork chops, etc. It’s a more interesting relative of stuffing/dressing.

But consider these uses:

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