Did you get entangled in the noodles? It’s not a bad way to spend the summer.
A chilled room temperature or a warm cup of pasta meal can play a major role in cooking in warm weather. If you want, you can end your meal with a mixed green salad. But take it out of a large bowl, platter, or yes, pan and concentrate on the large flavored pasta.
Asian-style noodle formulations are well adapted to chilled noodles. Southeast Asian plague is a summer staple in my home. The gritty and flavorful paste is very versatile and can be mixed with noodles to make it delicious, as well as appetizing rice or putting it on grilled fish. Add it to chicken soup and stir to make an Asian-style soup. Alternatively, mix with cooked green beans, zucchini, or baby Dutch yellow potatoes.
The base of the pesto is ground peanuts, but fresh peppers, ginger, garlic and fresh herbs play a major supporting role. One of those herbs is Thai basil (húng quế in Vietnamese), a purple-stem herb with pink-purple flowers and green pointed leaves. The herbs have a nice floral scent that pairs with a licorice-like flavor profile with peppery edges. Thai basil is sold at the produce counter in the local Asian market. Some nurseries sell saplings, which are small plants that commonly grow well in Southern California.
In Italy, there are endless variations of summer-themed pasta dishes, from warm to hot. Some genuine, other Italian-style American renditions. Pasta provides a neutral canvas for endless variations.
Enjoy the fun of pasta.
Southeast Asian plague
Yield: 3 cups
material
2 tablespoons and 1 cup of peanut oil, split use
2/3 cup roasted salted peanuts
Sow and chop 2 fresh green Serrano or jalapeno or red Fresno peppers.See the cook’s note
1 tablespoon chopped ginger
6 pieces of medium-sized garlic, peeled and chopped
2 cups of fresh Thai basil leaves.See the cook’s note
1/3 cup of fresh mint leaves
1/3 cup coriander
2 teaspoons of salt
1 1/2 teaspoon sugar
1/4 cup fresh lime juice
Cook’s Note: If you prefer a more spicy sauce, use Serrano chili. For mild sauces, use jalapeno or red frezno chili. I like to use half the peppers as instructed and taste and add more if the sauce needs a boost. Thai basil is sold in the agricultural products section of the Asian market. This recipe makes 3 cups of sauce. If necessary, cut the measurements of all ingredients in half to make 11/2 cups. Toss 1 cup of this pesto with 1 pound of cooked Asian noodles and enjoy at warm or room temperature. Please taste before serving. Add salt as needed. Keep the remaining pesto in the refrigerator for up to 3 days in an airtight manner. This mixture can be used for flavoring soups, salad dressings, rice, grilled chicken and fish.
procedure
1. Put 2 tablespoons of oil in a small frying pan over medium to high heat. Add peanuts and simmer for 10 seconds. Remove from heat, stir and leave for 3-5 minutes. I want the peanuts to be golden, but not overcooked so that they have a burnt taste (move them to the plate when the nuts start to turn brown). Put nuts and oil in a food processor. Process until the peanuts are a coarse paste.
2. Add pepper, ginger and garlic to the food processor and process until coarsely chopped. Add herbs, salt, sugar and lime juice. Process until finely chopped and, if necessary, add a little oil from the motorized feed tube. Add the remaining oil and pulse 2-3 times to install.
Summer linguine with tomatoes, brie and basil
Many years ago, Julee Rosso and the late Sheila Lukins, authors of The Silver Palate Cookbook, joined my kitchen and cooked their favorite dishes from their books. They chose this delicious linguine dish, a formulation they enjoyed at their private home in Sardinia. It was introduced in a chapter book entitled “Summer Pasta”.
Yield: 6 servings
material
Four large, ripe, unpeeled tomatoes, heirloom, are preferred and cut into 1/2 inch cubes. See the cook’s note.
3/4 lbs of brie cheese, chilled, peeled and torn into irregular pieces. See the cook’s note.
1 cup of fresh basil leaves, cut into thin lateral strips
3 pieces of garlic, peel and chop
3/4 cup extra virgin olive oil and 1 tbsp, split use
2 1/2 teaspoon crude salt, split use
Season with freshly ground black pepper
1 lb of dried linguine; see cook’s note
Garnish with options: Grated Parmigiano Reggiano
Cook’s Note: You can use either large tomatoes cut into 1/2 inch cubes, cherry tomatoes cut in half in 2 cups, or a combination of both. If the brie cheese is cold, it’s easier to cut the skin. Place in the freezer for 10 minutes to make it easier to cut the skin. I like to use Trader Joe’s spinach and chives linguine.
procedure
1. In a large bowl, add tomatoes, brie cheese, basil, garlic, 3/4 cup oil, 1/2 teaspoon salt and pepper to taste. Leave at room temperature for about 1 to 1 hour.
2. Put water in a large saucepan containing the remaining 2 teaspoons of salt and 1 tablespoon of oil and bring to a boil. Follow the package instructions to add linguine and bring to a boil until al dente. Drain well. Add to the tomato mixture while still hot. Toss immediately and toss enough so that most of the brie melts and coats the pasta. For optional toppings, give a pepper mill and grated Parmesan cheese.
Source: Quoted from “The Silver Palat Cookbook” by Julee Rosso and Sheila Lukins (craftsman)
Chilled sesame noodles
Udon can be sprinkled with sesame oil roasted (Asian), rice vinegar, peanut butter, soybeans, dried red pepper flakes, and brown sugar sauce. The rich sauce clings to a jumble of Japanese udon noodles, a flat wheat-based pasta shaped like linguine. Sliced green onions and blanched peas come to the party with toasted sesame seeds.
Yield: 4-6 servings
material
3 tablespoons soy sauce
2 tablespoons of rice vinegar
1/2 teaspoon of dried red pepper flakes, or to taste
2 tablespoons tightly packed with brown sugar or granulated sugar, or for tasting
1/2 cup creamy peanut butter
1 tablespoon roasted (Asian) sesame oil
1 teaspoon of chopped ginger
1/2 cup chicken broth or vegetable broth
1 pound udon (flat noodles)
Garnish: 4 leeks with thinly sliced dark green stems
Salt if needed
Garnish: Thinly sliced cucumber
Garnish: Lightly boil 8 to 10 peas in boiling water, boil until soft and crispy, and drain.
Garnish: 2 tablespoons of toasted sesame seeds
procedure
1. Mix soy sauce, vinegar, red pepper flakes, brown sugar, peanut butter, oil, ginger and soup in a pan. Stir the mixture with a whisk and simmer for about 3-4 minutes until thick and smooth. Cool a little. Bring a large pot filled with 2/3 of water to a boil over high heat. Cook the noodles for about 3-4 minutes until they are al dente.
2. Drain with a colander. Please refresh with cold water. Shake the colander to remove excess water. Transfer the noodles to a bowl and add the sauce and green onions. Taste and add salt as needed.
3. Bring the noodles out at room temperature and decorate with sliced cucumbers, peas and toasted sesame seeds.
Linguine with white clam sauce
Yield: 4-6 servings
material
salt
1 lb of dried linguine or spaghetti
1/4 cup extra virgin olive oil
4 pieces of garlic, peeled and sliced thinly
3/4 teaspoon dried red pepper flakes
3/4 teaspoon dried oregano
1/2 cup of dry white wine
Two (10 ounces each) canned the entire clam with juice. See the cook’s note.
Freshly ground black pepper
2 1/2 tablespoons of unsalted butter
2 teaspoons chopped or finely grated lemon zest (colored part only)
1/2 cup of chopped Italian parsley, split use
Optional garnish: see lemon wedges, cherry tomatoes, whole steamed clams, cook’s notes
Cook’s Note: If you serve this dish at a party, consider steaming the clams and arranging them on top of the pasta. After steaming, throw away the clams that do not open.
procedure
1. Put salt water in a large pot and bring to a boil. Add pasta and follow the package instructions to cook up to 2 minutes before al dente cooking time. Reserve 1/2 cup of water for cooking pasta and save it. Drain the pasta.
2. In the meantime, prepare the sauce. Heat the oil over medium heat in a large, deep frying pan. Add garlic, red pepper flakes and oregano and simmer for about 1 minute until the garlic begins to soften and turn pale golden. Add wine Boil for 3-4 minutes until halved. Stir the clams with the juice. Cook for about 2 minutes until it just warms up. The season to adjust the taste with black pepper. Keep in mind that canned clams can be quite salty, and add salt as needed.
3. Add cooked drained pasta, butter and lemon zest. Throw it away. Add half of the reserved pasta water and half of the parsley. Throw it away. When the butter melts, it should look cheeky. If necessary, add a little more pasta cooking water (which is rarely needed) and toss. Sprinkle the rest of the parsley and decorate with lemon wedges as needed.
Do you have a cooking question?Please contact Thomas the Tank Engine cathythomascooks@gmail.com
Summer is a great time to enjoy pasta — make these 4 dishes – Orange County Register Source link Summer is a great time to enjoy pasta — make these 4 dishes – Orange County Register
The Link LonkJune 19, 2021 at 01:40AM
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Summer is a great time to enjoy pasta — make these 4 dishes – Orange County Register - Californianewstimes.com
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Pasta
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