Monday, December 21, 2015

Recent Noodle Revelations: Harlequin Noodles, Kabocha Macaroni, Laminated Dill, Squashed Dough, Cherry Tomato and Parsley Gemelli

 Harlequin Noodles
 Kabocha Macaroni
 Laminated Dill Rice Noodle
 Squashed Dough
Cherry Tomato and Parsley Gemelli

Wednesday, December 9, 2015

Babaganouj Soup

This was absolutely sublime. First roast an eggplant over an open flame until it is entirely charred on the outside. Put in a big paper bag and let cool. Then pick off the charred skin. Chop the cooked eggplant into small pieces and dehydrate. You will have about a tablespoon or two of roasted eggplant powder. Add an equal amount of flour and enough egg to make a firm noodle. Roll out as thin as possible and cut into ribbons.

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.