I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination of a cured piece of pork belly, a perfect impeccably cooked portion of loin, tart cabbage cooked with onions and bacon, seared marinated mushrooms and a rich flavor-packed pork sauce [...]
Archive for the ‘Pasta and Noodles’ Category
The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni
Posted in Book Recipes, Food, Green Vegetables, Mushrooms, Pasta and Noodles, Pork, tagged Braised Cabbage, Comfort Food, Heston Blumenthal, Homemade Pasta, King Trumpet Mushrooms, Pork Belly, Reduced Sauce, Sous Vide Pork, The Fat Duck on February 8, 2012 | 2 Comments »
Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta
Posted in Book Recipes, Dairy, Food, Pasta and Noodles, Pork, Sausage, tagged Extruded Pasta, Homemade Pasta, Homemade Sausage, Tomato Sauce on January 25, 2012 | Leave a Comment »
Making pasta at home is nothing new. I’ve been doing fresh egg pasta, flat, stuffed, hand-rolled or on a chitarra for years. However, making “dry” fresh pasta was not something I’ve tackled. I did not want to invest in a pasta extruder and was not sure it will be worth it. Also, most books never bother with [...]
Paula Wolfert’s Potato Gnocchi Pictorial
Posted in Book Recipes, Dairy, Food, Game, Pasta and Noodles, Recipes, Root Vegetables, tagged Clay Pot Cooking, Gorgonzola, Homemade Pasta, Paula Wolfert, Pine Nuts, Venison on September 20, 2011 | 1 Comment »
Paula Wolfert has a straightforward recipe for gnocchi in her Mediterranean Clay Pot Cooking book. At first glance I was not sure how the recipe would work. It has no eggs at all and little flour, a portion of which is cake flour (ie has very little gluten). After making those a couple of times though, [...]
Moroccan Chicken Tagine with Lemon and Eggs
Posted in Book Recipes, Chicken, Eggs, Food, Pasta and Noodles, tagged Clay Pot Cooking, Couscous, Egg Sauce, Moroccan Food, Olives, Paula Wolfert, Preserved Lemon, Tagine on March 30, 2011 | Leave a Comment »
One of the most lovely looking dishes I made from a Paula Wolfert recipe. This amazing stew was the first time I use an actual clay tagine. This specific Tagine (which is the name of the pot and the dish made in it) is an inexpensive glazed clay one I bought from Sur La Table. It’s [...]
French Laundry: Sweet Potato Agnolotti with Sage Cream, Brown Butter and Proscuitto
Posted in Book Recipes, Food, Pasta and Noodles, Root Vegetables, tagged bacon, Cream, Homemade Pasta, Proscuitto, Sage, Thomas Keller on November 22, 2010 | 3 Comments »
I mentioned before how much Diana loves butternut squash tortelloni with sage. I have to make them as soon as fall comes around and the first winter squashes start showing up, I start making plans to prep a batch and maybe freeze some for later. This time around I wanted to try something different, maybe a bit [...]
Pasta alla Chitarra with Venison-Pear Ragu
Posted in Book Recipes, Food, Game, Pasta and Noodles, tagged Chitarra, Game Meat, Homemade Pasta, Marc Vetri on November 16, 2010 | Leave a Comment »
My brother was kind enough to carry this Chitarra all the way from some small Italian town. Apparently it was quiet a chore to locate a Chitarra even in Italy. So thanks to him and to my cousin (who actually paid for it) I get to make Pasta alla Chitarra. For the dough I went [...]
Home-Made Linguini
Posted in Food, Pasta and Noodles, tagged Butter, Homemade Pasta, Linguini, Meyer Lemon, Semolina on January 26, 2010 | Leave a Comment »
My three-year old insisted on pulling the pasta machine out to make “noodos” a couple of days ago. Who am I to tell him no? Especially when he was so helpful. With little guidance from me, he rolled and cut almost all the pasta. I served them with butter, Meyer lemon juice and zest, butter [...]
Momofuku Ramen
Posted in Book Recipes, Food, Pasta and Noodles, Pork, Sous Vide, tagged Eggs, Momofuku, Noodle Soup, Noodles, Pork Belly, Pork Shoulder, Ramen on January 19, 2010 | 1 Comment »
I’ve had David Chang’s Momofuku Cookbook for a couple of months now. It is a very good, fun read and the recipes look so porky and tasty. Ramen is where Chang got his start and I knew that’s the first thing I was going to make. The broth is, of course what makes a bowl [...]
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