Monday, July 17, 2017

WALK WITH WINE

Since the end of April I have been walking. With a sippy cup of wine. Sometimes to work, sometimes on the treadmill, and sometimes in exciting places. This was last week on the Pacific Coast. The idea is to get some exercise without destroying my knees, and without cutting into my prime drinking time. The wine should match the walk of course. So the Russian River provided wines for this walk. Today around the park was some Concannon Rose I got in Livermore on Friday. Sometimes it will have to be a negroni or G@T. I'm not strict about the beverage. The time is usually divided among a morning walk to work, another walk back, then late afternoon walking with wine. I think I could get a book out of this. What do you think? Some places recently have included Oxford, Topanga Canyon in L.A., Valpolicella and Umbria. It sure is fun. And hopefully losing some of the pounds I put on eating noodles every morning for breakfast for three years! I'm today at 800 miles, which is about 10 miles a day. At 3-3.5 mph that's about 3 hours. I wont be able to keep that up once school starts again, but we'll try.

Sunday, May 7, 2017

Grass Fed Beef Heart or Involtini di Cuore

This beautiful grass fed beef heart was split and butterflied, all the external fat and internal sinews removed, seasoned with smoked salt, aleppo pepper, oregano, tangerine peel and juice and then tied tightly. Then seared in olive oil, braised for 3 hours in pinot noir.

Thanks to my friends at Hester Ranch, for whom I'm developing a full recipe now.

Tuesday, April 25, 2017

You have to try this dish! It's a cup of 00 Flour and an egg, kneaded for about half an hour, rested for 2 hours, rolled out and cut on a chitarra. Boiled a minute, then gently sauteed in Irish Butter, Red Boat Fish Sauce, 1/2 lime, Cilantro, Sriracha and some Urfa Chili. Perfect chewy, salty, spicy and unctuous. I could eat this every day.

Tuesday, March 14, 2017

Peep Noodle Soup

With a pair of scissors, cut 8 Peeps into small pieces and dehydrate for 3 days on high power until the pieces are hard and dry. Alternately leave in a dry place for about a year. Then grind the peeps in a coffee grinder into a fine yellow powder. Add an equal volume of flour and an egg and mix into a firm dough. Add more flour if necessary. Roll this out into a thin sheet and cut into ribbons. Boil the noodles for about one minute and rinse with cold water, set aside.

Melt two peeps into a slightly sweet sugar/water solution. Add a drop of maraschino cherry syrup. Keep warm.

Arrange the noodles in a bowl with a fresh peep or two on top. Pour the syrup over the peep so he looks hot and sweaty. Add colored sprinkles. Or whatever decorative candy you like.

Garnish with a maraschino cherry, but not a good one, like Amarena, Luxardo, Fabbri.

P.S. This is NOT in the forthcoming book!


Saturday, March 11, 2017

Asparagus Noodles

It might as well be spring! The asparagus were cut and dehydrated then ground and mixed with egg and flour. Quite delicious, especially paired with sweet corn noodles made the same way. It is served in a concentrated fish/dashi stock with some home dried cod, or stockfish really, a barely cooked egg, blanched asparagus and tomato.

Just  note the noodle soup book is done, so nothing that appears here will be in the book. I guess I could have gone on writing it forever, but glad I'm not!

Sunday, March 5, 2017

Noodle Soup: Recipes, Techniques, Obsession

After months of haggling, I finally have a title! I like it. Simple, to the point, and no misleading obscurities such as you often find in academic titles. "She Slurps Forth: The Poststructural Hermeneutics of Lacanian Noodling In Situ" or how about "Under the Broth: A Prolegomenon the Future Metaphysics of Noodle Hegemony"

Saturday, February 18, 2017

Hand Made Hybrid Noodles for Newbies

People are often dissuaded from making noodles by hand, assuming that it's too much work, that you need a gadget of some kind like a crank roller, or that you need a precise recipe and a lot of practice rolling dough. It's just not true. In the past I've just said, throw some flour and water together and roll it out! But here's a trick that makes it VERY easy to roll, and even easier to cut with a knife.

Mix a cup of bread flour with a cup of rice starch (available at any Asian grocery or online, and it will be labelled rice flour - feel it, you can tell it's starchy. It will cost about a dollar for a small bag.) Add an egg, 1/2 tsp salt and slowly work in the egg by hand. Then add water a dribble at a time and knead about 5 minutes, adding a little more water if necessary, until you have a smooth dough. Oil the dough lightly. Then roll it out. Yes, immediately. It will take just a minute. (Don't add flour, only a little more oil if you need it.) Then take a knife and cut into long strips. It will take just a little patience, but it is very easy. (Don't try to roll the dough up into a tube and cut it, or it will squish.) Then boil the noodles for about 2 minutes. Here I've just added some soy, rice wine and sesame oil. They're very much like great udon. And of course I'd put them in soup. This will feed two.