DISCLAIMER: I did not watch the Netflix cuisine show by Meghan Markle, “With Love, Meghan”. I admired Princess Diana and I have similar feelings for Prince William, as well as his wife, Princess Kate. King Stodgy Charles and Meghan’s husband, Harry… not so much. I assumed that the kitchen show would be more on Meghan than the introduction of new recipes and useful cooking tips. Online clips and comments from those who looked at it, my hypothesis was somewhat correct. However, a few things have bitten my interest, including using a multicolored raw and hummus card to increase my daily vegetable intake and make pots in pots.
“With love, Meghan” does not fully concern food. In the first episodes, Meghan interspersed with crafts and DIY projects with recipes. How to make homemade bath salts and make beeswax candles using wax extracted from bee hives in the courtyard was two of the most interesting projects. I did not watch the show in its entirety, so I hesitate to be too critical. According to online clips, it seems to have been filmed in a beautiful house, although rented using soft lighting. There is a garden of vegetables and lush flowers and the food looks appetizing, if not a little simplistic.
Recipes she and her guest chiefs shared included truffle popcorn, lemon layer cake with raspberries, salt cooked fish with roasted tomatoes, Korean fried chicken, pesto superior to carrots and a meal that I really prepared – sun tea, focaccia and pasta salad. Likewise, I was intrigued by his pots in pots – until the criticisms quickly shared that Martha Stewart did the same thing years ago.
I tried to precipitate the version of Martha and I vaguely remember having done it years ago. It has existed for a long time, so it’s not a section to think that Meghan won “the inspiration” of Martha’s version.
As I did years ago, I made some adjustments, mainly in the substitution of canned tomatoes for cherry tomatoes. When the tomatoes are in season, the use of fresh chopped is a better idea.
While looking for a stove dinner, I crossed a recipe for a version of one of my favorite dishes, the lasagna, which requires no overlapping and cooked in less time than the cooked version. And as its name suggests, there is only one pan to wash. Send me an email and I will share the recipe with you.
For the moment, I’m going to leave Meghan to him in his bee and stop on the raw plateau without any other comment. But I still have him grateful to have reintroduced me to one of Martha’s best inventions … and who knows, making a bees wax candle (without live bees) could be in my future.
Pasta to a section
(Adapted from Martha Stewart’s recipe)
Ingredients
1 pound pasta (thin pasta work better)
14.5 ounces can hay tomatoes
1 onion, finely sliced (about 2 cups)
2 tablespoons of chopped garlic
1/2 teaspoon of red pepper flakes
2 strands of basil
2 tablespoons of extra virgin olive oil, more more for the service
Coarse
Freshly ground black pepper
5 cups of water
Parmesan cheese, optional
Instructions
• Mix the pasta, the tomatoes, the onion, the garlic, the red pepper flakes, the basil, the oil, 2 teaspoons of salt, 1/4 teaspoon of pepper and the water in a large straight skal (the pasta must be flat; break in half if your pan is small).
• Bring to a boil over high heat. Boil the mixture, stir and turn the pasta frequently with pliers or a fork, until the pasta is al dente and the water has almost evaporated, about 9 minutes. Season with taste with salt and pepper and garnish with basil. Serve with olive oil and parmesan, optional.
Kara Kimbrough is a Mississippi food and travel writer. Send him an email to [email protected].
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