Thursday, September 14, 2017

Pulled Cuttlefish Ink Noodle

I don't think I've ever heard of anyone making a pulled noodle with cuttlefish ink, but it worked nicely. Bread flour, one egg, two small packets of cuttlefish ink and water to make a stiff dough. Kneaded half an hour or so, rolled out, oiled and cut into thick strips, rested for 5 hours. Then pulled and as you can see stuck to the counter top on the ends so they didn't spring back. Normally I throw them right in the water, but I wanted to dry these. I think they're stunning.

So how to cook them? I think in a roasting pan, they're about 6 feet long! Then maybe serve in dashi stock with mentaiko. We'll see.

Monday, July 17, 2017

WALK WITH WINE

Since the end of April I have been walking. With a sippy cup of wine. Sometimes to work, sometimes on the treadmill, and sometimes in exciting places. This was last week on the Pacific Coast. The idea is to get some exercise without destroying my knees, and without cutting into my prime drinking time. The wine should match the walk of course. So the Russian River provided wines for this walk. Today around the park was some Concannon Rose I got in Livermore on Friday. Sometimes it will have to be a negroni or G@T. I'm not strict about the beverage. The time is usually divided among a morning walk to work, another walk back, then late afternoon walking with wine. I think I could get a book out of this. What do you think? Some places recently have included Oxford, Topanga Canyon in L.A., Valpolicella and Umbria. It sure is fun. And hopefully losing some of the pounds I put on eating noodles every morning for breakfast for three years! I'm today at 800 miles, which is about 10 miles a day. At 3-3.5 mph that's about 3 hours. I wont be able to keep that up once school starts again, but we'll try.

Sunday, May 7, 2017

Grass Fed Beef Heart or Involtini di Cuore

This beautiful grass fed beef heart was split and butterflied, all the external fat and internal sinews removed, seasoned with smoked salt, aleppo pepper, oregano, tangerine peel and juice and then tied tightly. Then seared in olive oil, braised for 3 hours in pinot noir.

Thanks to my friends at Hester Ranch, for whom I'm developing a full recipe now.

Tuesday, April 25, 2017

You have to try this dish! It's a cup of 00 Flour and an egg, kneaded for about half an hour, rested for 2 hours, rolled out and cut on a chitarra. Boiled a minute, then gently sauteed in Irish Butter, Red Boat Fish Sauce, 1/2 lime, Cilantro, Sriracha and some Urfa Chili. Perfect chewy, salty, spicy and unctuous. I could eat this every day.

Tuesday, March 14, 2017

Peep Noodle Soup

With a pair of scissors, cut 8 Peeps into small pieces and dehydrate for 3 days on high power until the pieces are hard and dry. Alternately leave in a dry place for about a year. Then grind the peeps in a coffee grinder into a fine yellow powder. Add an equal volume of flour and an egg and mix into a firm dough. Add more flour if necessary. Roll this out into a thin sheet and cut into ribbons. Boil the noodles for about one minute and rinse with cold water, set aside.

Melt two peeps into a slightly sweet sugar/water solution. Add a drop of maraschino cherry syrup. Keep warm.

Arrange the noodles in a bowl with a fresh peep or two on top. Pour the syrup over the peep so he looks hot and sweaty. Add colored sprinkles. Or whatever decorative candy you like.

Garnish with a maraschino cherry, but not a good one, like Amarena, Luxardo, Fabbri.

P.S. This is NOT in the forthcoming book!


Saturday, March 11, 2017

Asparagus Noodles

It might as well be spring! The asparagus were cut and dehydrated then ground and mixed with egg and flour. Quite delicious, especially paired with sweet corn noodles made the same way. It is served in a concentrated fish/dashi stock with some home dried cod, or stockfish really, a barely cooked egg, blanched asparagus and tomato.

Just  note the noodle soup book is done, so nothing that appears here will be in the book. I guess I could have gone on writing it forever, but glad I'm not!