Wednesday, January 27, 2016

A good week of noodle soup: rabe, sow thistle, yuca

 This is a broccoli rabe noodle with tiny meatballs in beef broth. The rabe is chopped, dehydrated, ground and then worked in 50-50 with flour and egg to bind. Rolled and cut by hand. The meatballs are just rolled and tossed in the pot, no seasoning, since the noodles are all fresh and green.
These are ravioli made with wild sow thistle harvested from my yard, rolled into pasta sheets, stuffed with ricotta and moistened with chicken broth. A little parm on top. I really thought they were dandelions, but was told otherwise. All the same very tasty.
These are hand cranked rigatoni made from fresh yuca/cassava with some chopped kale. Very chewy and aromatic. And gluten free of course.

Monday, January 4, 2016

Pine Noodle Soup

Pine was speaking to me all day, it was in my dreams last night, I noticed some in a vase in the kitchen, and then some pine tar soap arrived in the mail. I had to try to turn pine into noodle soup. The broth is very simple, just chicken broth blended with pine nuts, which is stunningly delicious. Then I thought, much as mastic is used in baked goods, I would crush hard pine resin (i.e. gum) with sugar and just add it to flour and water. I tried pounding pine needles to make them green, but that didn't work, so I used matcha tea powder.

Noodles rolled out, cooked for a minute or two in the broth and garnished with a sprig. It's alluring if you like pine, though I admit, I used 6 small grains with a cup of flour, next time I would use 3. It's a little overpowering, but interestingly chewy exactly like mastic spoon sweets. Hmm.

Need something to do with your Christmas Tree??

Monday, December 21, 2015

Recent Noodle Revelations: Harlequin Noodles, Kabocha Macaroni, Laminated Dill, Squashed Dough, Cherry Tomato and Parsley Gemelli


 Harlequin Noodles
 Kabocha Macaroni
 Laminated Dill Rice Noodle
 Squashed Dough
Cherry Tomato and Parsley Gemelli

Wednesday, December 9, 2015

Babaganouj Soup

This was absolutely sublime. First roast an eggplant over an open flame until it is entirely charred on the outside. Put in a big paper bag and let cool. Then pick off the charred skin. Chop the cooked eggplant into small pieces and dehydrate. You will have about a tablespoon or two of roasted eggplant powder. Add an equal amount of flour and enough egg to make a firm noodle. Roll out as thin as possible and cut into ribbons.

Then make a simple fish stock with chardonnay and saffron. Cook the noodles in the stock. Throw in a handful of smoked scallops. Drizzle over some tahini sauce (tahini paste and yogurt, though I actually used chevre and milk, I was out of yogurt). Then sprinkle with zaatar. This serves one person.

Thursday, October 29, 2015

Saving Your Bacon Op Ed in the SF Chronicle

http://www.sfchronicle.com/72hour-sale-event/article/Saving-your-bacon-6596712.php?t=8a86fb472b&cmpid=twitter-premium

Tuesday, October 27, 2015

Dioscorea opposita Noodle

This unassuming little root makes such a delicious noodle. Also called Chinese Yam or Shan Yao. Tastes sort of like potato. If you find fresh roots just peel (carefully, they're very slimy) and slice, dry, grind and mix with egg white to a stiff dough. Then roll out between two sheets of plastic wrap and cut by hand.

These I cooked in beef broth with ground beef, mushrooms and kale. Makes quite a satisfying meal.

You can also by the slices dried or even already powdered and ready to go. But from fresh roots is very easy.

Saturday, October 24, 2015

Cricket Flour Noodle

I wont say it was terrible, but it actually wasn't that good either. I had to do it. The cricket flour can be bought on line. When you open the bag and work with the dough, it smells like a pet shop. Now I know where that odor comes from. I mixed the 100% cricket flour with all purpose wheat, enough water to make a firm dough, rolled out, cut and boiled for about 2 minutes.

These are served in soy, mirin, dashi stock, and a touch of brown rice vinegar. As I said, it's not terrible. The smell dissipates with cooking. With these flavors it might pass as buckwheat soba. Apparently this is sustainable high protein. But at 10 bucks for .22 ounces, and I used half the bag for this batch, it's pretty expensive. If it had tasted great I might have done it again, but once is enough.