The Home Gourmet thread
02-23-2012, 10:49 PM
#482
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Sure..
Pasta dishes are usually prepared with olive oil or cream.. I prefer cream, it's richer, and the cream enhances the flavors. You can use heavy cream. Half and half will definitely do in a pinch.
I figure if I just lay the basics down, one can extrapolate and improvise to their heart's content, so here we go:
You can use any sort of pasta. While fettuccine has more of a presence, linguine blends better with the dish. Angel hair, on he other hand, is pretty delicate.
For the pasta part, just boil enough water - add salt and a few tablespoons worth of olive oil in the water first - and proceed with the pasta, following package directions. Just make sure you do not start it too soon, so it does not sit in the colander too long.
As far as the main ingredients go, you can use chicken like I did in those pictures, it could be a bunch of vegetables like a pasta primevera (which means spring, btw), or seafood.
I like using salmon, halibut, prawns and scallops. Just a little bit of each (thrown together) goes a long way.
Anyway.. Saute the "main ingredients" on high heat with butter and garlic. A wok works best. Add seasoning to your liking. I like using cayenne pepper, for example. Coarse ground peppers go well, so does oregano. Just before you are done, when the heat is at its highest, add some white wine. I keep a cheap bottle of white zinfandel, just for that. The bottle of Dom Perignon in the pics was a leftover, I just did not want it to go to waste.
Once the wine and everything else starts bubbling, dump the cream in there. Stir, and do not let it overcook, not more than a minute or so..
Grab the pasta you have drained, and fold it into the wok, tossing everything gently. The heat should be off then, and the pan will have enough residual heat, so do not worry.
After tossing it, give it a couple minutes in the pan for the cream to set a little.
Then, get a large enough service platter, and transfer everything. You can use capers like I did for a twist..
----
You can try it with snow peas, broccoli, finely sliced carrots, mushrooms and bamboo shoots, artichoke hearts.. Use your imagination.
If you use use seafood, do not overcook it. That would be bad.
Enjoy.
Pasta dishes are usually prepared with olive oil or cream.. I prefer cream, it's richer, and the cream enhances the flavors. You can use heavy cream. Half and half will definitely do in a pinch.
I figure if I just lay the basics down, one can extrapolate and improvise to their heart's content, so here we go:
You can use any sort of pasta. While fettuccine has more of a presence, linguine blends better with the dish. Angel hair, on he other hand, is pretty delicate.
For the pasta part, just boil enough water - add salt and a few tablespoons worth of olive oil in the water first - and proceed with the pasta, following package directions. Just make sure you do not start it too soon, so it does not sit in the colander too long.
As far as the main ingredients go, you can use chicken like I did in those pictures, it could be a bunch of vegetables like a pasta primevera (which means spring, btw), or seafood.
I like using salmon, halibut, prawns and scallops. Just a little bit of each (thrown together) goes a long way.
Anyway.. Saute the "main ingredients" on high heat with butter and garlic. A wok works best. Add seasoning to your liking. I like using cayenne pepper, for example. Coarse ground peppers go well, so does oregano. Just before you are done, when the heat is at its highest, add some white wine. I keep a cheap bottle of white zinfandel, just for that. The bottle of Dom Perignon in the pics was a leftover, I just did not want it to go to waste.
Once the wine and everything else starts bubbling, dump the cream in there. Stir, and do not let it overcook, not more than a minute or so..
Grab the pasta you have drained, and fold it into the wok, tossing everything gently. The heat should be off then, and the pan will have enough residual heat, so do not worry.
After tossing it, give it a couple minutes in the pan for the cream to set a little.
Then, get a large enough service platter, and transfer everything. You can use capers like I did for a twist..
----
You can try it with snow peas, broccoli, finely sliced carrots, mushrooms and bamboo shoots, artichoke hearts.. Use your imagination.
If you use use seafood, do not overcook it. That would be bad.
Enjoy.
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02-25-2012, 05:48 PM
#495
nah bro, I don't make a mess. I'm a clean eater. I just don't like the idea of eating in bed, other things happen there. Perhaps bringing whipped cream into the bedroom and the utter disgust I had with the end result really did it for me. Never use whipped cream in anything sexual, the residue is disgusting.
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