This recipe reminds me of a delicious mushroom pasta dish I tried in Milan in the 1990s. The pasta is cooked, risotto-style, in unsalted chicken stock (there is no cream), in ½ cup liquid intervals. https://cooking.nytimes.com/recipes/1012898-creamy-one-pot-pasta-with-chicken-and-mushrooms We used 2 cups total shiitake and crimini mushrooms, stems off and tops thinly sliced. We used about 3… Continue reading Risotto-style pasta with mixed mushrooms and chicken
Tag: pasta
Roast chicken noodle soup
We had about 5 lb of a 7.5 lb roast chicken leftover, so we made rotisserie chicken noodle soup, version 1: http://piglettedc.tumblr.com/post/172108547131/rotisserie-chicken-noodle-soup-version-1-this Our modifications: first, to prepare the chicken, we removed the flesh from the carcass, and we added the skin, bones, and cartilage to a large Dutch oven. To season the stock, we omitted… Continue reading Roast chicken noodle soup
Pressure cooker lasagna casserole
We tried this recipe: https://www.hippressurecooking.com/pressure-cooker-pasta-casserole-a-cheesy-meaty-mess-mezzemaniche-pasticciate/ Our modifications: first, based on our pantry we used 1 large carrot, 2 stalks celery, 1 large onion, and 3 large garlic cloves - all minced in a handheld blender. We increased the beef to 1 1/3 lb and used 15 oz tomato sauce plus 2 heaping Tbsp tomato paste… Continue reading Pressure cooker lasagna casserole
Korean-Chinese fish cake soup over noodles (ool myun), kombu and daikon version
This is a dish from my childhood, with modifications. Place 10 cups in Dutch oven, then add 1 ½ large pieces (three 5-inch squares) of dried kombu and about 30 dried anchovy (myul chee) to a boil, and keep at a rolling boil, uncovered, for about 10 mins. Reduce to a simmer, and flavor as… Continue reading Korean-Chinese fish cake soup over noodles (ool myun), kombu and daikon version
Burmese mixed chicken and noodle (nangyi thoke)
This multi-step recipe is courtesy of my friend Andrea, and it will involve many pots and pans. You will be making the chicken sauce and chicken broth, and boiling noodles. You also will need the following garnishes to serve with the finished dish per person: 2 tsp to 1 Tbsp toasted chickpea flour (besan), a… Continue reading Burmese mixed chicken and noodle (nangyi thoke)
Savory shallot kugel with breadcrumb topping
We tried this low-fat version of sweet kugel, but we modified the flavors to make it savory: http://www.eatingwell.com/recipe/251508/simple-noodle-kugel/ First, preheat oven to 350. Coat a 9x13" glass baking dish with cooking spray. Second, Boil 10 oz wide egg noodles, drain, and cool with cold water, and set aside to drain. Third, heat 2 Tbsp butter… Continue reading Savory shallot kugel with breadcrumb topping
Basic pesto
We followed this basic pesto recipe, using basil leaves, pine nuts, garlic, and freshly grated Parmesan: https://cooking.nytimes.com/recipes/2653-basic-pesto We served it with a corkscrew pasta called cellentani and some grape tomatoes. To determine proportions, we followed these instructions: https://www.seriouseats.com/2016/02/how-to-cook-and-serve-pesto-sauce-pasta.html (June 2018)
Chinese dan-dan noodles
Mix 1 Tbsp chili oil (note: I reduced to 1 tsp of chili in soya oil, which includes hot chili flakes, plus I added 2 tsp roasted sesame oil), 1 Tbsp soy sauce, 1 tsp Chinese black vinegar, and ½ tsp Sichuan pepper powder in a large mixing bowl, and set aside. Separately, heat oil… Continue reading Chinese dan-dan noodles
Korean rice cake and dumpling soup (dduk mandu guk)
We generally followed this Maangchi recipe for rice cake soup, except that we sautéed the beef before adding the water and garlic and reduced the frozen rice cake to 1/3 lb (instead of ½ lb): https://www.maangchi.com/recipe/tteokguk To make this a dumpling soup, we added a dozen frozen homemade dumplings (leftover from a dumpling party) along… Continue reading Korean rice cake and dumpling soup (dduk mandu guk)
Minced beef and Chinese chive potstickers (guotie)
We tried this recipe from Andrea Nguyen: https://www.chowhound.com/recipes/meat-and-chinese-chive-pot-stickers-guotie-28050 We made the filling in preparation for our friend’s dumpling party, where we will make dumplings and then steam and/or pan-fry these. (Apr. 2018) Source: Andrea Nguyen, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Ten Speed Press, 2009).
Cooking Adventures 