Sunday, July 26, 2015

A Smoked Noodle Soup

I think a few people have experimented with a smoked noodle. Normally that means taking a pre-made cooked noodle and cold smoking it or using a smoke gun. I wanted the depth of flavor that comes from prolonged exposure to wood smoke. So these are fresh raw whole wheat grains smoked for a few hours over grape vine cuttings. I just used a standard red backyard smoker. I think the temperature got to about 200 degrees, not enough to burn them, though I was originally thinking of a farina di grano arso. This is just toasty and smokey. But not burnt.
 The flour is SO deeply malty and smokey, but nothing acrid or burned. I'm surprised actually. I used a spice grinder, since this is a small test batch. Enough for a single serving. Mixed in a malted milk shake, I would swear it was just that. With smoke.
 Easy to roll out and cut by hand. They behave like any whole wheat noodle. No egg, just water. Held together very nicely.
Finally some really smokey noodles. They were served cold like soba. With a soy and dashi stock mixture on the side for dipping. The umami is just intense.

If it weren't so hot out, I think a meat broth and some vegetables would round it out nicely. Maybe mushrooms too.

Wednesday, July 22, 2015

Tsuketsuyu

Tsuketsuyu - a cold dipping soup for summer. Made with dried shirataki noodles, smoked Scottish salmon and cooked broccoli rabe. Black sesame seeds too. All goes perfectly with the "soup" made of soy, sake, mirin and dashi stock.

Monday, July 13, 2015

Leek noodles turned out great

https://www.facebook.com/photo.php?fbid=10152892480226971&set=a.10151907614756971.1073741826.552521970&type=1&theater

Thursday, June 18, 2015

Yan Pi Noodle Made with Pork Rinds

I have been playing around with adding pork to noodle dough lately, to make something like the Yan Pi wrapper or "swallow skin". Ham dehydrated and ground worked well. This one was equally intriguing: pork rinds finely ground, added to flour, rolled out and cut. This one was made with wheat flour which worked better than tapioca or sweet potato flour. I'm not sure exactly what it should be like, I've never actually tasted them.

Usually they're used as dumpling wrappers, but apparently can be cut into noodles as well. I'll try finely ground cooked pork next.

The piggy flavor went so nicely with shrimp, pork shoulder and cilantro. Fish sauce too. I actually started by sweating shallots in guianciale, which I know makes little sense, but it tasted right. I think if you didn't tell anyone what it was, it would pass as a Pad Thai. I gave my younger son a noodle to taste and he thought it was good, until I told him it was a pig skin noodle!  

Saturday, June 13, 2015

Fresh Bowls for Noodle Soup



http://kenalbalapottery.blogspot.com/2015/06/fresh-bowls.html

Wednesday, June 10, 2015

Miniature Noodle Soup

yes this is a real noodle soup in a real pewter paten. I think the smallest that is humanly possible. I needed a magnifier to cut and assemble it all. It's a minestrone by the way!

Tuesday, April 28, 2015

Scallops and Rice Noodles

After a week of eating too much, there is something so satisfying about simplicity. But before I explain what this is, you must indulge me in a small boast. At the CIA's World's of Flavor Conference in Napa, they prepared one of my noodle soups for 700 people (Pho Stock and Tapioca noodles with carrots, tomato, lime, sriracha) and Martin Yan was tasting it. I asked what's the verdict? And he said really good chewy homemade noodles. I then told him it was my recipe!

Ok, so these are scallops thinly sliced and marinated in white soy, chardonnay and some potato starch. The soup is a very light dashi stock. The noodles are the thinnest possible rice noodles. Then some seaweed some nice Japanese people gave me at the conference. Really balanced flavors. Anything stronger would have overshadowed the scallops. A keeper recipe.