sapotelunch (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sapotelunch) wrote2009-12-20 10:12 pm
sapotelunch) wrote2009-12-20 10:12 pm
Homemade pasta; orange-scented mushrooms and shallots.
What I made: homemade egg noodles and "sauteed white mushrooms scented with orange and marjoram", except I have no marjoram, so read that as "oregano".
What I did: I used the one cup of flour to one extra-large egg plus a bit of water formula for the pasta, and also threw in the leftover saffron egg wash from yesterday's baking. The mushroom sautee was another from Pasta e Verdura by Jack Bishop and went together pretty straight-forwardly, except that I should note that once again I was joined by Gerbal, who can sliver a mushroom, where I can only render it into chunks. That probably helped.
What it cost: Mushrooms: $5 (I substituted in some portabellas, just to be stubborn), shallots $2, orange $1.20 (yeesh), oregano $3.00, flour $2.00, 4 eggs $0.80. Plus olive oil and salt. So the whole thing would have come in under $10 if I had remembered that I have minced herbs in the freezer. Whoops.
How it tasted: The hint of orange was really nice; I think another orange's worth of zest would have really brought the flavors together. Also, possibly it would have been good to have marjoram. G and I agreed that while alliums and sauteed mushrooms are delicious together, to us they will always have a note of disappointing veggie burger to them. The pasta was still too chewy, alas. A hearty dose of grated irish cheddar across the top really pulled the dish together.
What I learned: That if I'm making a full pot of pasta I should use something bigger than my dutch oven; that I need to cut the pasta finer and cook it longer; that sticking my head in the freezer for sixty seconds really does take away the pain from mincing shallots.
Next up: I do believe the proper remedy for overly chewy saffron egg noodles may be kugel?
Pictures: uncooked noodles and cooking mushrooms, noodles inna bowl.
What I did: I used the one cup of flour to one extra-large egg plus a bit of water formula for the pasta, and also threw in the leftover saffron egg wash from yesterday's baking. The mushroom sautee was another from Pasta e Verdura by Jack Bishop and went together pretty straight-forwardly, except that I should note that once again I was joined by Gerbal, who can sliver a mushroom, where I can only render it into chunks. That probably helped.
What it cost: Mushrooms: $5 (I substituted in some portabellas, just to be stubborn), shallots $2, orange $1.20 (yeesh), oregano $3.00, flour $2.00, 4 eggs $0.80. Plus olive oil and salt. So the whole thing would have come in under $10 if I had remembered that I have minced herbs in the freezer. Whoops.
How it tasted: The hint of orange was really nice; I think another orange's worth of zest would have really brought the flavors together. Also, possibly it would have been good to have marjoram. G and I agreed that while alliums and sauteed mushrooms are delicious together, to us they will always have a note of disappointing veggie burger to them. The pasta was still too chewy, alas. A hearty dose of grated irish cheddar across the top really pulled the dish together.
What I learned: That if I'm making a full pot of pasta I should use something bigger than my dutch oven; that I need to cut the pasta finer and cook it longer; that sticking my head in the freezer for sixty seconds really does take away the pain from mincing shallots.
Next up: I do believe the proper remedy for overly chewy saffron egg noodles may be kugel?
Pictures: uncooked noodles and cooking mushrooms, noodles inna bowl.
