Book was out late May in the UK but if i am to trust Indiebound U.S publication is scheduled for October 2014.
It is part of 100 Great Recipes series.
I have not seen (read) Noodle! yet
Book was out late May in the UK but if i am to trust Indiebound U.S publication is scheduled for October 2014.
It is part of 100 Great Recipes series.
I have not seen (read) Noodle! yet
One last taste of Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes (Da Capo Lifelong, March 2014) by Cheeky Kitchen Brooke McLay after No-Bake One Bite Vanilla Almond Butter Cups...
Almond Milk Alfredo
(Dairy-free, gluten-free, grain-free, paleo, vegan, vegetarian)
Pasta lovers, unite! This simple alfredo sauce takes the cream and cheese out of the classic version but retains so much flavor, you won’t miss all the fat! Gluten-free eaters will want to serve this over g-free pasta. If you’re watching your carb content, or just want to boost the veggies in your life, try spooning this sauce over spaghetti squash or zucchini ribbons and serving it with the No-Meat Neatballs (page 150).
4 tablespoons butter or Earth Balance
1 shallot, finely chopped
2 ½ tablespoons arrowroot powder or cornstarch
1 cup vegetable stock
2 cups unsweetened almond milk
2 tablespoons nutritional yeast
16 ounces fettuccine, cooked
¼ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon freshly ground pepper
¼ cup chopped Italian parsley
1. In a large skillet over medium-high heat, melt the butter and shallots together until the shallots are softened and aromatic, about 2 minutes.
2. In a small bowl, whisk together the arrowroot powder and vegetable stock, then pour it into the skillet. Whisk in the almond milk and nutritional yeast. Cook it just until the sauce thickens and is steamy. If you're using cornstarch, whisk just until the sauce begins to boil and thicken.
3. Remove from the heat and serve it over the fettuccine. Sprinkle with nutmeg, salt, and freshly ground pepper to taste. Garnish with chopped parsley.
Makes 6 servings
(1/6 recipe, sauce only)
Calories from Fat: 105
Total Fat: 11.7g, 18%
Saturated Fat: 5.3g, 27%
Total Carb: 75.6g, 25%
Dietary Fiber: 1.4g, 5%
Cholesterol: 114mg, 38%
Sodium: 353mg, 15%
(Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo Credits: Brooke McLay, Franklin Bennett, and Melanie North.)
In this case an Italian white preferably an Orvieto.
Fettuccine with vodka and lemon
• 6 servings •
One of the greatest hits from my Trattoria cookbook was Penne with Spicy Tomato-Cream Sauce, or what is generally known as vodka pasta, a dish inspired by one served at a trattoria in Florence. This is a clear variation on the theme, made with nests of fettuccine and a nice hit of citrus. It’s a real go-to weeknight pasta in our house.
Equipment: A 10-quart (10 l) pasta pot fitted with a colander; a large skillet with a lid; 6 warmed, shallow soup bowls.
1 pound (500 g) dried Italian fettuccine
3 tablespoons coarse sea salt
1/4 cup (60 ml) freshly squeezed lemon juice
1/4 cup (60 ml) lemon vodka
1 cup (250 ml) light cream or half-and-half
1/2 cup (35 g) freshly grated Pecorino Romano cheese
Grated zest of 2 lemons, preferably organic
Coarse, freshly ground black pepper
1. In the pasta pot, bring 8 quarts (8 l) of water to a rolling boil over high heat. Add the fettuccine
and salt, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite, about
6 minutes. While the pasta cooks, warm the lemon juice, vodka, and cream in the large skillet.
2. When the pasta is al dente, remove the pot from the heat. Remove the colander and drain the
pasta over the sink, shaking to get rid of the excess water. Reserve some of the cooking water for
3. Add the drained pasta to the sauce and toss to evenly coat the fettuccine. If the pasta is dry, add
pasta cooking water, tablespoon by tablespoon, until the pasta is moist. Add half of the cheese and toss once more. Taste for seasoning. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Toss again. Taste for seasoning.
4. Transfer the pasta to the individual soup bowls. Season with the lemon zest and freshly ground
pepper. Serve immediately, passing the remaining cheese and a pepper mill at the table.
The secret : The secret here is not to burn off the alcohol by reducing the vodka. Even though vodka is a neutral spirit, it is not flavorless. The key is that the flavor is in the alcohol, so burn off the alcohol, burn off the flavor.
Wine suggestion : A lovely Italian white is my choice here. For some reason this dish takes me back to the charming town of Orvieto, so I’ll suggest the Argillae Orvieto from Umbria.
(* Recipe excerpted from 'The French Kitchen Cookbook' by Patricia Wells- published by William Morrow, October 2013- Photographs byJeff Kauck, all rights reserved)
"Move over sushi, it's time for gyoza, curry, tonkatsu and furai' are first words greeting us when we open Japanese Soul Cooking (Ten Speed Press, November 2013) by Tadashi Ono who recently opened Maison O in New York and Harris Salat of comfort food restaurant Ganso in Brooklyn and The Japanese Food Report...
Today's recipe comes from the Ramen chapter.
Nagasaki, located on the southwestern main island of Kyushu, is an old trading port that attracted Chinese students in the nineteenth century. Naturally, restaurants popped up to serve their home-style chow. In 1899, at one of these places, a Fujianese chef named Hejun Chin invented a dish based on his native Fujian-style noodles—a dish that evolved into today’s Nagasaki champon, which soon became popular across the country. The word champon refers to something mixed, and indeed these noodles are a satisfying combination of seafood, pork, and vegetables, all served in a mouthwatering soup. In restaurants, slow-cooked pork bones (like with tonkotsu ramen, page 7) give this soup a milky appearance; we use actual milk to create this effect, plus to add body and flavor. Traditional champon noodles are thicker and wider than regular ramen noodles, but the ramen version is fine to use. If you like heat, add a dab of tobanjan (spicy fermented bean paste, see page 236) to spice things up.
2 tablespoons sesame oil
4 ounces thinly sliced pork (available at Asian markets), cut into bite-size pieces
3 cloves garlic, peeled and thinly sliced
4 ounces squid, cleaned and sliced into rings
4 ounces scallops, cut into 1⁄2-inch-thick slices
4 ounces small shrimp (51/60 size), peeled
1 small carrot (about 3 ounces), peeled and sliced into 2-inch-long pieces
1⁄2 onion (about 8 ounces), peeled and cut into 1⁄4-inch-thick slices
4 ounces shiitake mushrooms, stems removed and sliced
4 ounces cabbage, cut into bite-size pieces
1⁄2 cup sake
2 quarts ramen soup (page 9), hot
1 tablespoon salt
1 tablespoon soy sauce
2 tablespoons mirin
2 cups milk
4 scallions, trimmed and sliced on an angle into 1-inch pieces
4 packages (about 6 ounces each) fresh-frozen ramen noodles
1 tablespoon ground sesame
To prepare the champon soup, heat the sesame oil in a saucepan over high heat. Add the pork and garlic and cook, stirring constantly, for 30 seconds. Add the squid, scallops, and shrimp, and cook, stirring constantly, for 30 seconds more. Add the carrot and onion, and cook and stir for 1 minute. Add the shiitake mushrooms and napa cabbage, cooking and stirring for 1 minute. Add the sake and cook for 30 seconds. Add the ramen soup, salt, soy sauce, and mirin. Cook for 2 minutes. Add the milk and scallions. Cook for 1 minute. Turn off the heat.
To prepare the ramen, fill a large stockpot with water and place over high heat. Ready 4 large bowls on a work surface. When the water boils, add the noodles. Stir the noodles for about 10 seconds, so they separate and cook evenly. Cook for about 2 minutes, until the noodles are cooked through and toothsome. Drain the noodles into a colander and divide them among the 4 bowls. Pour one-fourth of the champon soup into each bowl, over the ramen. Make sure the pork, seafood, and vegetables are divided evenly. Garnish with ground sesame and serve piping hot.
Authors are doing an on stage Demo of Japanese Home Curry, today November 14 at Japan Society in New York. Starts at 6:30 PM
Ramen with 1899 roots for Tokyo Thursdays # 272
(*Reprinted with permission from Japanese Soul Cooking by Tadashi Ono & Harris Salat, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography: Todd Coleman © 2013")
After Spoonable Bloody Mary recipe from The Cheesy Vegan More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013), put Vermouth in your 'Meatless Moinday' with this second serving.
Mac ‘n’ Cheese with Ground Cashews & Truffle Oil
ENOUGH CRUSTLESS VEGAN BREAD TO MAKE 1 CUP OF CRUMBS
1 CLOVE GARLIC, PEELED
2 SHALLOTS, PEELED
1 CELERY STALK, TRIMMED AND CHOPPED
6 MEDIUM-SIZE BUTTON MUSHROOMS, SLICED
2 TABLESPOONS VEGAN MARGARINE, PLUS MORE FOR A SECOND ROUND OF
1 1⁄2 CUPS DRY WHITE VERMOUTH
3 CUPS SOY MILK
1⁄4 CUP MISO PASTE
1 TEASPOON FRESH THYME LEAVES
1 BAY LEAF
2 CUPS GRATED VEGAN CHEDDAR, SWISS, OR JACK CHEESE (PAGE 28, 34, OR 42, RESPECTIVELY, OR STORE-BOUGHT)
1⁄4 CUP VEGAN PARMESAN CHEESE (PAGE 39, OR STORE-BOUGHT)
1 TABLESPOON CHOPPED WHOLE BLACK TRUFFLE FROM A GLASS JAR, OR WHOLE DRIED BLACK TRUFFLE (OPTIONAL)
SALT AND FRESHLY GROUND WHITE PEPPER
1 POUND ELBOW MACARONI
1⁄4 CUP CHOPPED GREEN ONIONS
1⁄4 CUP CHOPPED FRESH PARSLEY
1⁄2 CUP FINELY GROUND CASHEWS
1 TEASPOON WHITE TRUFFLE OIL
1 CUP FRESH VEGAN BREAD CRUMBS
2 TABLESPOONS MINCED GREEN ONIONS (USE A MINI-PROCESSOR)
2 TABLESPOONS VEGAN MARGARINE
Even if served on the most ordinary of days, this macaroni dish with several cheese options has special occasion written all over it . . . and with white and black truffles to boot.
In a food processor, pulse the bread until you’ve made crumbs. Set the crumbs aside and wipe out the processor. Then, mince, in this order: garlic, shallots, celery, and mushrooms, pulsing the latter three vegetables just until nicely chopped.
In a heavy, large, stainless-steel skillet over medium heat, melt the margarine. Add the processed ingredients and sauté until tender, stirring, about 6 minutes. Add the vermouth (or dry white wine) and simmer until almost all the liquid has evaporated, about 10 minutes.
Add the soy milk, miso paste, thyme, and bay leaf to the skillet, and bring just to a simmer. Reduce the mixture over low heat for about 15 minutes, then remove the skillet from the heat. Add the Cheddar cheese and stir until melted and smooth. Sprinkle with the Parmesan cheese. Remove the bay leaf and puree the mixture with an immersion blender (or carefully, in batches, in a standing blender, and return to the same skillet). Stir in the black truffle (if using). Season with salt and white pepper.
Heat the broiler. In a large pot of boiling salted water, cook the macaroni until just tender but still firm to the bite. Drain very well.
While the pasta is cooking, make the crumb topping by combining the topping ingredients.
Then, in a small bowl, mix the bread crumbs set aside in the beginning, green onions, parsley, and ground cashews. In a medium-size skillet over medium heat, melt the margarine. Add the bread crumb mixture and sauté, stirring, until golden and coated with margarine, about 2 minutes.
Add the cooked pasta to the sauce in the skillet, then stir in the white truffle oil (or 1⁄2 teaspoon white truffle powder). Toss to coat. Pour into a large gratin dish and top with the crumb topping. Broil watchfully until the topping is crisp and golden brown, 2 to 3 minutes. Serve at once.
Yields 4 SERVINGS
(*Recipe from the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013, Photo by Amy Beadle Roth)
Not another Italian food cookbook, I can hear some of you say.
Tagliolini with Ragù di Seppia
MAKES 4 TO 6 SERVINGS
11⁄2 pounds (680 g) cuttlefish or squid, cleaned
3⁄4 cup (175 ml) olive oil, divided, plus more as needed
1 medium-size yellow onion, julienned finely
1⁄8 teaspoon (0.25 g) red chili flakes
Salt and freshly ground black pepper
5 peeled canned tomatoes, preferably San Marzano, cored and crushed by hand
2 to 3 cups (500 to 750 ml) white wine
2 teaspoons (10 ml) squid ink
1 bay leaf
1 pound (450 g) fresh or frozen tagliolini pasta
1⁄3 cup (20 g) chopped fresh flat-leaf parsley
Seppia (cuttlefish) is all over the fish market in Venice. It’s similar to squid and octopus but tastes sweeter and more tender. It’s my favorite cephalopod. You can eat it raw, stuffed, braised, baked, or even grilled. The best thing is the ink from the cuttlefish (often labeled as squid ink in stores). It turns everything black, like a busted ballpoint pen. Wear an apron when making this recipe! I use plenty of ink because if I’m going to eat a squid ink dish, I want it to be completely black, not gray. The sauce here should be so black that the pasta turns black. I use the ink from the cuttlefish plus some store-bought squid ink. You can buy jars of it from various gourmet retailers. The cuttlefish itself you can get at most Asian fish markets. Or, if you can’t find cuttlefish, use squid instead.
Reserve the cuttlefish or squid ink sacs. Finely julienne the bodies and tentacles (if using squid) and set aside.
Heat 1 tablespoon (15 ml) of the oil in a large, deep sauté pan over medium heat. Add the onion and sweat until soft but not browned, about 5 minutes. Stir in the chili flakes and salt and pepper to taste. Raise the heat to medium-high, add the cuttlefish and tomatoes, and cook for 5 minutes. Add enough wine to just cover the ingredients, and cook until the liquid reduces in volume by three quarters, 10 to 12 minutes.
Meanwhile, carefully peel the skin off the ink sacs over a small bowl, which will release the ink. Cover the ink with just enough water so the ink can be poured out of the bowl. Add the inky water to the pan, and then rinse out the bowl with just enough water to capture all the ink, adding the inky liquid to the pan (you want maximum ink and minimum water). Add the 2 tablespoons (10 ml) of squid ink and the bay leaf and simmer over medium-low heat until the cuttlefish is tender, 15 to 20 minutes. Season to taste with salt and pepper and then remove from the heat. The ragù can be cooled and refrigerated for up to 2 days before using. Just reheat it gently in a sauté pan.
Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta; quickly return the water to a boil, stirring the pasta gently, and cook until the pasta is tender yet firm, about 1 minute. Reserve 1 cup (235 ml) of pasta water, then drain the pasta.
Meanwhile, add the remaining 1⁄2 cup (120 ml) of oil to the ragù, stirring vigorously to blend it in. Add the pasta to the ragù (in batches if your pan is small), stirring immediately with a fork to prevent the pasta from clumping. Stir in the parsley, and cook over medium heat until most of the sauce coats the pasta; stir in additional oil and pasta water as necessary to create a creamy sauce.
Divide among warm plates, twirling the pasta into nests on each plate.
(* Recipe reprinted with permission from EATING ITALY © 2013 by Jeff Michaud with David Joachim, Running Press, a member of the Perseus Books Group)
After sharing recipes for a few years, I thought it was time to find a way to allow visitors to the site to narrow their search.
We started today with 15 categories listed with their respective links in right column of 'Serge the Concierge' after mother category Recipes.
The 15 categories (listed in alphabetical order using model Recipes: Appetizers) are Appetizers, Baking, Chicken, Chocolate, Cocktails, Fish and Seafood, Gluten Free, Ice Cream and Sorbet, Lamb, Non Alcoholic Drinks, Pork, Salads, Soups, Vegan and last Vegetarian.
Some recipes like Chilled Tofu with Crunchy Baby Sardines are referenced in 2 (or more) groups for Tofu with Sardines both under Appetizers and Fish and Seafood.
So far about 40 to 50 recipes have been updated to reflect this friendlier way.
We will add the rest as quickly as we can and hope to be done by September 1st, 2013.
Let us know how you like the change.
(* Illustration is photo from Panelle, Sicilian Fritters, Gluten Free recipe from The Country Cooking of Italy by Colman Andrews- Chronicle Books, Fall 2011- reproduced with permission of the publisher- all rights reserved- Photography by Hirsheimer and Hamilton)
serge the concierge on July 30, 2013 at 07:58 AM in Food and Drink, Personal Organizer, Recipes, Recipes: Appetizers, Recipes: Baking, Recipes: Beef, Recipes: Chicken, Recipes: Chocolate, Recipes: Cocktails, Recipes: Fish and Seafood, Recipes: Gluten Free, Recipes: Ice Cream, Sorbet and Pops, Recipes: Lamb, Recipes: Non Alcoholic Drinks, Recipes: Pasta, Recipes: Pork, Recipes: Salads, Recipes: Soups, Recipes: Vegan, Recipes: Vegetarian, Serge the Concierge, Web/Tech, Weblogs | Permalink | Comments (0) | TrackBack (0)
Spring is here even though weather tends to deny it.
With Roots (Chronicle Books, September 2012), Diane Morgan served us a large helping of the "history and lore of 29 major roots, their nutritional content, how to buy and store them".
Some root vegetables like parsnips get sweeter during cold winter months.
My second pick from 'Roots' features a favorite of mine, artichokes.
JERUSALEM ARTICHOKE AND ARTICHOKE HEART LINGUINE
Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren’t at all alike—one is a tuber, the other a thistle. Yet, flavorwise, they relate perfectly in this pasta dish. Add some slivers of red onion, lots of garlic, a kick of red pepper flakes, a squeeze of lemon juice, and a shower of thinly sliced fresh mint and you have a boldly seasoned pasta dish worthy of serving to company yet easy enough for a family meal.
SERVES 4 TO 6
1 tbsp kosher or fine sea salt, plus 1 tsp
1 lb/455 g dried linguine
3 tbsp extra-virgin olive oil
1 lb/455 g Jerusalem artichokes, cut on the diagonal into slices ¼ in/6 mm thick
¼ tsp freshly ground pepper
⅛ tsp red pepper flakes
1 small red onion, thinly sliced
One 14-oz/400-g can quartered artichoke hearts in water, drained and patted dry
6 large garlic cloves, thinly sliced
1 tsp fresh lemon juice
¼ cup/15 g thinly sliced fresh mint
Freshly grated Pecorino Romano cheese for garnish
1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
2 While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.
3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.
(* Recipe from 'Roots, The Definitive Compendium with More Than 225 Recipes' by Diane Morgan -Chronicle Books, September 2012- reprinted with permission of the publisher)
I frequently cook soba noodles for dinner.
I would not have thought of them as breakfast food until i saw The Japanese Food mention Zarusoba (Zaru Soba?) as part of a complete breakfast on Twitter.
Maki over at Just Hungry shares a Cold soba noodles with dipping sauce (Zarusoba) recipe and notes that the reason Japanese eat these is because of the warm and humid weather in Japan during the summer months.
Morning food in Japan for Tokyo Thursdays # 235
(* Photo from The Japanese Food)
serge the concierge on May 31, 2012 at 10:21 AM in Food and Drink, Personal Organizer, Recipes, Recipes: Pasta, Serge the Concierge, To Do Lists, Tokyo Thursdays, Travel, Weblogs | Permalink | Comments (0) | TrackBack (0)
Cannelloni del nonno, Cannelloni filled with arugula, spinach, and ricotta cheese
A great baked pasta dish that has been in my family for over twenty years. If you prefer, you can substitute the Pecorino cheese with Parmesan.
Serves 6 to 8
Scant 3 cups strained tomatoes
15 fresh basil leaves
Salt and pepper to taste
1/3 cup freshly grated Pecorino cheese
14 ounces fresh egg pasta dough, see page 19
For the filling
2 cups ricotta cheese
51/2 ounces frozen spinach, defrosted and squeezed to remove the excess water
51/2 ounces arugula, chopped
1/4 teaspoon freshly grated nutmeg
2/3 cup freshly grated Pecorino cheese
For the béchamel sauce
7 tablespoons salted butter
3/4 cup plus 1 tablespoon all-purpose flour
1 quart cold whole milk
1/4 teaspoon freshly grated nutmeg
1 Preheat the oven to 350°F.
2 Pour the strained tomatoes into a large bowl with the basil leaves. Season with salt and pepper, mix together, and set aside.
3 To prepare the béchamel sauce, in a large saucepan, melt the butter over medium heat. Stir in the flour and cook until it turns light brown in color, 1 minute. Gradually beat in the cold milk, reduce the heat, and cook for 10 minutes, beating continuously. Once thickened, stir in the nutmeg. Season with salt and pepper and set aside to cool slightly.
4 To prepare the filling, in a large bowl, place all the ingredients, season with salt and pepper, and use a fork to mix everything together. Cover with plastic wrap and let rest in the refrigerator while you prepare the pasta.
5 Flatten the prepared dough with your fingers so that it can fit through the rollers of the pasta machine. Flour the pasta lightly on both sides and start to roll it from the widest setting to the thinnest. Cut it into rectangles measuring 23/4 x 6 inches—you will need 26 sheets.
6 Prepare a large pot with plenty of boiling salted water and start to cook the pasta sheets—work in batches of five. Boil the sheets for 1 minute, then remove and place immediately in a large bowl of cold water to prevent the pasta from going soggy. After 1 minute in the cold water, remove the sheets and place on a clean dish towel.
7 Place 11/2 tablespoons of filling across each pasta sheet and start to roll up the pasta from the narrow side working forward. To seal the cannelloni, overlap the pasta sheet by about 3/4 inch. Repeat until all the pasta sheets are filled.
8 Select a rectangular baking dish measuring 10 x 14 inches and pour in a third of the béchamel sauce. Spread evenly.Place half the cannelloni onto the béchamel layer with the seam facing down. Spoon over half the strained tomatoes and half the remaining béchamel sauce.
9 Build up the second layer of cannelloni and spoon over the remaining strained tomatoes. Spread over the remaining béchamel sauce. Finish by sprinkling over the Pecorino cheese and bake in the center of the oven for 35 minutes or until colored and crispy.
10 Once ready, let rest for 5 minutes out of the oven; it will be easier to cut and serve, as the layers will hold together.
(** Recipe from Pasta Italiana by Gino D'Acampo, published by Kyle Books in January 2012, photography by Kate Whitaker, all rights reserved)
serge the concierge on February 18, 2012 at 02:51 PM in Books, Food and Drink, Personal Organizer, Recipes, Recipes: Pasta, Recipes: Vegetarian, Serge the Concierge, To Do Lists, Weblogs | Permalink | Comments (0) | TrackBack (0)