Monday, December 21, 2015
Wednesday, December 9, 2015
Then make a simple fish stock with chardonnay and saffron. Cook the noodles in the stock. Throw in a handful of smoked scallops. Drizzle over some tahini sauce (tahini paste and yogurt, though I actually used chevre and milk, I was out of yogurt). Then sprinkle with zaatar. This serves one person.
Thursday, October 29, 2015
Tuesday, October 27, 2015
These I cooked in beef broth with ground beef, mushrooms and kale. Makes quite a satisfying meal.
You can also by the slices dried or even already powdered and ready to go. But from fresh roots is very easy.
Saturday, October 24, 2015
These are served in soy, mirin, dashi stock, and a touch of brown rice vinegar. As I said, it's not terrible. The smell dissipates with cooking. With these flavors it might pass as buckwheat soba. Apparently this is sustainable high protein. But at 10 bucks for .22 ounces, and I used half the bag for this batch, it's pretty expensive. If it had tasted great I might have done it again, but once is enough.
Thursday, October 22, 2015
Wednesday, September 30, 2015
Saturday, September 12, 2015
Here they are in beef broth with shiitake browned in butter and spinach. Really a delicious combination and the peanut comes through very subtly. I would call the flavor leguminous.
Sunday, August 30, 2015
This week's research involved side by side tastings. Mass produced wheat consistently rated lowest, no surprise. Once in a while there was a gorgeous batch I found somewhere odd. But if you want to taste really fresh whole wheat, very interesting strains, try Grist and Toll based in L.A. This charcoal wheat, I was told, will float my boat. And it sure did. This was extruded from the Italian hand powered bronze torchio into spaghetti about 6 or 7 feet in length. I tried it with nothing on it whatsoever, not even salt, lifted by hand and lowered into my mouth. This is pasta. But the rest awaits a really serious soup base, I'm thinking of the goat meat I have simmering on the stove now.
Wednesday, August 26, 2015
Nonetheless, it works much better than the wooden versions. Simply roll with pressure over a sheet of dough and it cuts beautiful even noodles. They might need to be separated by hand, but otherwise very efficient.
I have made two noodle types with it. Here is a classic durum and white flour in 50/50 proportion, one cup worth and one egg. It makes a perfect large serving for one (my breakfast). I also made another with oat, rye, chestnut, buckweat (all 10%) and 50% all purpose flour. Rolled and cut the same way, also with excellent effect. I think it may be the easiest way to cut noodles quickly, without needing to set up a crack or machine. At 4 AM I did the latter batch this morning in about 10 minutes start to finish, in a state of zen concentration. (And half asleep!)
Monday, August 17, 2015
The other is 2 slices of bacon pulverized and mixed with flour and egg, hand rolled and cut.
The last is a red torpedo onion sliced, dehydrated, ground and mixed into a flour noodle. The idea was the complement of the three in tandem. I could have used sour cream I suppose, but I wanted a nice soy-dashi based dipping soup since it's been so hot lately. Everything is nicely chilled.
And the photo was totally random and unplanned!
Sunday, July 26, 2015
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
Monday, July 13, 2015
Thursday, June 18, 2015
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
Wednesday, June 10, 2015
Tuesday, April 28, 2015
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.
Thursday, April 9, 2015
What you see here is a pork shoulder chop that was seasoned, dipped in egg, then coarse dry bread crumbs, fried in olive oil and butter, then let cool. The crumbs keep all the moisture in the meat, and as you can see I like it a little rare. The next day four thin sliced were made and it was just placed in the very hot soup to heat through. It tastes so much better in the soup than on its own. The technique is more or less Japanese, and the way it's served. The point is that the pork is still really succulent and tender.
But you can also take the exact same cut of meat, slice it thin raw, season with soy sauce, ginger, maybe some sesame oil let it marinate with a generous teaspoon of rice starch, or some other kind of starch. The prep is exactly as you would do for a stir fry. But instead, just lower the slices into the pot of soup and simmer for a couple of minutes. The starch keeps all the moisture inside the meat. It would just seep out into the broth otherwise. This technique is derived (again more or less) from Chinese cuisine.
I'm not sure which I like better, but both are infinitely more interesting than just boiling meat in soup, which if a delicate cut, just ruins it. By the way, the same can be done with chicken breast or very lean beef. Try one of these techniques the next time you do regular chicken soup, for example.
Wednesday, April 8, 2015
Friday, March 6, 2015
Sunday, March 1, 2015
Honestly, the possibilities of noodles in cocktails are endless. I'm going to embark on extensive research right this moment!
Saturday, February 21, 2015
Thursday, February 19, 2015
The noodles here are mashed potatoes and potato starch, rolled out, steamed and cut. A cousin of gnocchi, or a spin on French Fries and Ketchup
Saturday, February 7, 2015
Then take a handful of pine nuts and the juice of one orange. Whizz in a blender. Add a tiny bit of salt. Pour the broth into a bowl, add the noodles and then garnish with some slivered orange peel, without white pith.
This should be room temperature. If you like cinnamon would work nicely, or a touch or cardamom powder. It reminds me of rice pudding in a way.Sweeten it with sugar too if you like.
Saturday, January 24, 2015
Tuesday, January 20, 2015
The entire meal, for my son's 18th birthday was crostini di polenta, calamari fritti, insalata di finnochio, saltimboca alla Romana con gnocchi di patate, and tiramisu to finish. Getting the Italian groove on.
Sunday, January 11, 2015
And a jar of sauerkraut I made a long time ago and just found in the back of the spare little fridge. Along with a jar of homemade mustard. Kismet.
Monday, January 5, 2015
I think my next experiment will be doing exactly the same thing with acorns. I just found a stash from last season on the back of my work shelf!