Monthly Archives: January 2017

Winter Spaghetti with Broccoli & Portobello [recipe]

Winter Spaghetti with Broccoli & Portobello [recipe]

I got a blender for my birthday, and it’s really been paying off. I’ve been wanting to explore soups and sauces for awhile now and after reading Thomas Keller’s advice on soup I decided it was high-time. So the first soup I made was something I called "Three Root Soup" and I’ll write that one up after a bit here, but the second go-round was less planned. I was making pasta sauce as I usually do and decided to throw it in the blender.

This was the result!

INGREDIENTS
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2-4 T. olive oil
2-3 T. bacon fat (or 1/2 cup of pancetta rendered)
2-3 T. balsamic vinegar
1 head of garlic, finely chopped
1/2 – 1 T. red pepper flakes
1/4 cup parmesan cheese
A pinch of sugar…

1 large portobello mushroom, diced
1 large portobello mushroom, sliced
1 T. butter
1 large can of whole peeled tomatoes (get fresh if you’re making this in the summer)
1/2 white onion, diced
1 large carrot, diced
1-2 cups broccoli, quartered

This recipe is mostly inspired from an investigation into trying to make vegetarian dishes that taste amazing. I’m not a vegetarian, but I do believe that humans eat too much meat these days, so I’ve taken up the challenge of attempting vegetarian dishes that stand up to any dish, no excuses. Also, because I love vegetables.

DIRECTIONS
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SAUCE
So the first thing to do is get the sauce together. It can be made ahead of time and this yields enough that I’d recommend packing it away anyhow. I usually start pasta sauces with three crucial elements. Fat/oil, aromatic (in this case garlic), and heat/spice (red pepper flakes). This way you’re flavoring the oil with the intensity of whatever robust flavors you want.

Heat up your bacon fat, or render your fatty pork in a large skillet over medium heat. Then add your olive oil, red pepper flakes and garlic. When the garlic is just starting to turn brown, throw in the onion. Make sure the garlic doesn’t get past golden brown and then throw in the mushroom and the balsamic. Continue to sauté; once the mushroom is about 3/4 of what it was add your carrots. Now sauté this for a good bit, making sure the carrots release a little sugar and the mushrooms soak up some of that tasty fat/garlic.

After that pop in the can of whole tomatoes and start mashing them with your wooden spoon. Don’t worry too much about size here but you want them opened and cut up so they trade flavors. You might want to turn up the heat just a notch or so here since now we’re working with a sauce instead of a hash of sorts.

About 10-15 minutes in you should have what looks like a pretty rustic pasta sauce. This is good, so taste it. It’s probably not salty enough, so add the parmesan cheese now. Taste it again, if it needs a bit more salt add some more cheese. It probably needs something else though, that something is sugar. Add a pinch. Better? Don’t add too much but sugar will help. You can add some fresh cracked black pepper as well. Interact with your food here and tweak it, it’s the difference-maker.

Once it tastes up to snuff, throw it in the blender bit by bit and get-a-blendin’. Taste it again, it’ll probably be better because it’s more homogenous now. You can still tweak the taste here, maybe it needs a bit more balsamic, or olive oil! Who knows, but you’ve gotta feel your food. Don’t be afraid, just make small changes and test. Now onto the pasta.

PASTA & ETC.
I like thick spaghetti here for this sauce. Because the sauce is blended pretty well, spaghetti or any noodle is a nice choice for a lot of coverage. Ideally I’d love bucatini in this recipe, but sadly America hates bucatini. I have no idea why…

First off though, take those slices of portobello mushroom in a skillet over medium heat with a T. of butter and give them enough space to cook. Think of these guys like strips of meat. Brown them on both sides, toss with some salt and fresh-cracked pepper and you’ll be eating these like candy.

Boil a big pot of water into a raging boil. Next add a handful- yes a handful of salt. It should taste like seawater. I’m not kidding. To save time, you can actually blanch the broccoli right here in the same water you’re going to cook the pasta in. So just throw the broccoli in, after no more than 2 minutes, get it out with a slotted spoon. If you’re picky about color, throw it in an ice-bath to stop the cooking process, otherwise just leave it out on the cutting board like I do.

Next throw your pasta in the water. Now, I’d of loved to make my own pasta here, but I’m still working on making my own noodles taste proper consistently. For this thick spaghetti it should take around 5-7 minutes to cook. Fish out a noodle from time to time and bite it. Look at it. In the center you should see a faint bit of lighter color, it’s pretty much done there. Turn off the burner, pour the pot into a colander and put the drained pasta right back into the pot you were cooking in. Put a cup of sauce or whatever you prefer back into the pot with the pasta (not over a burner or anything) and mix it up.

Toss the broccoli in there and plate. Lay the portobellos over the pasta like you see in the picture and then sprinkle some more parmesan over the whole thing. Booya, you’re done.

DIFFICULTY
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I know this is seems like a lot of work; it is; but this a good amount of sauce and will out last a mere box of pasta. You’ll get a good 5-6 meals out of this recipe and the sauce keeps very well. I made this a week ago and I still have one serving left. Plus, it’s full of vegetable goodness. It’s pretty deep and meaty tasting with all the mushroom in there. Give it a shot! 🙂

Posted by aeiowu on 2010-02-27 06:02:00

Tagged: , food , spaghetti , recipe , cooking , pasta , sauce

Meatballs & Spaghetti // I put 3 things together

Meatballs & Spaghetti // I put 3 things together

www.Twitter.com/VeganBananas
Y’know what’s great about vegan foodstuffs?
They’re ready to go. Heat em ‘n eat em.

· It still blows my lil mind that the Tofu Shirataki Noodles only have to be rinsed.
· Yves frozen Meatballs are outstanding, and just very different from the refrigerated ones. These are sausage-like, and crispy on the outside. You decadent, Yves.
· The pasta sauce is that organic one in a jar. You know.

Posted by Sarah Scheffer on 2014-05-19 21:21:28

Tagged: , vegan , sauce , dinner , easy , closeup , vegetarian , simple , recipe , Yves , Organic , Pasta , Italian , Sausage , Noodles , Red , Tomato Sauce , Fast , Shirataki , food , hot

365-100 Murata Salmon Miso Hotpot

365-100 Murata Salmon Miso Hotpot

Day 100/365. Delicious salmon miso hotpot! Recipe taken from Japanese Home Cooking with Master Chef Murata.
Belly Button Lint: Salmon and Miso Hotpot

Posted by cassaendra on 2011-09-19 22:10:48

Tagged: , salmon , miso , butter , enoki , potato , cabbage , green beans , hotpot , Yoshihiro , Murata , Japanese Home Cooking , master chef , mushroom

Korean hand-made noodles in chicken broth

Korean hand-made noodles in chicken broth

This recipe is old-school, and comes from my Grandmother. It’s very labour intensive and time-consuming, but it’s hearty, tasty and well worth the effort.

Recipe on my food blog – Kitchen Wench

Posted by Ellie W. on 2011-03-20 13:08:29

Tagged: , Korean , noodles , chicken , cooking , recipe

Taco Calzone

Taco Calzone

1 lb lean ground beef
1 packet taco seasoning – divided
1½ cups hot water – divided
6.5 oz box dry pizza crust
8 oz shredded Cheddar cheese – divided

Cook ground beef in skillet until browned and
crumbly; drain.

Reserve 2 tablespoons of taco
seasoning; stir remainder of packet into skillet.

Add ½ cup water and cook 4 minutes; set
aside.

In a bowl, combine crust mix, ⅔ cup
cheese and reserved taco seasoning. Stir in 1
cup water, cover and let stand for 5 minutes.

Form dough into 6 balls; roll each into a 6-inch
circle. Distribute meat and remaining cheese in
middle of circles. Fold dough over filling to form
a semi-circle and seal edges.

Bake on cookie
sheet at 375 degrees F for 20-25 minutes

Posted by queenserena77 on 2013-04-07 01:12:00

Tagged: , tacos , calzone , mexican , recipe