Mystery Noodle Experiment: Operation Crepenoodlespaetzlecini

This bizarre and quite possibly useless video recipe is what happens when I don't have the good sense to not film what I'm cooking. What started as some innocent experiments with semolina dumplings, somehow turned into a surreal crepes-pasta-spaetzle-noodle-chowmein hybrid.

As I cooked and edited this freak of nature, I kept going back and forth between thinking this was a giant waste of time, to actually thinking we may be on to something. I think the basic idea of using a denser semolina crepe as noodles is worth exploring further, but not until I hear what you all think.

By the way, some of you may be wondering why I didn’t mention what it tasted like during the video. I have no idea. It was pretty good – kind of like fried macaroni, only a bit softer and richer. I think I was just so confused by the whole exercise, it never occurred to me. Anyway, I hope some of you do some experimenting of your own, and together we can take this to the next level…or not. Enjoy!


Ingredients:
1 egg, beaten
1/2 cup milk
pinch of salt, and maybe sugar
1/2 cup semolina flour
2 teaspoon olive oil (not shown in video, but add it in)
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Mystery Noodle Experiment: Operation Crepenoodlespaetzlecini

This bizarre and quite possibly useless video recipe is what happens when I don't have the good sense to not film what I'm cooking. What started as some innocent experiments with semolina dumplings, somehow turned into a surreal crepes-pasta-spaetzle-noodle-chowmein hybrid.

As I cooked and edited this freak of nature, I kept going back and forth between thinking this was a giant waste of time, to actually thinking we may be on to something. I think the basic idea of using a denser semolina crepe as noodles is worth exploring further, but not until I hear what you all think.

By the way, some of you may be wondering why I didn’t mention what it tasted like during the video. I have no idea. It was pretty good – kind of like fried macaroni, only a bit softer and richer. I think I was just so confused by the whole exercise, it never occurred to me. Anyway, I hope some of you do some experimenting of your own, and together we can take this to the next level…or not. Enjoy!


Ingredients:
1 egg, beaten
1/2 cup milk
pinch of salt, and maybe sugar
1/2 cup semolina flour
2 teaspoon olive oil (not shown in video, but add it in)
Categories: Baca selengkapnya »

American Kobe

This short film about beef came about during some recent recipe testing. The magnificently marbled American-style Kobe beef is flat iron steak from Snake River Farms, and while this doesn't qualify as a video recipe (sorry, the cooking part is missing), I still wanted to share. Enjoy!

Categories: Baca selengkapnya »

American Kobe

This short film about beef came about during some recent recipe testing. The magnificently marbled American-style Kobe beef is flat iron steak from Snake River Farms, and while this doesn't qualify as a video recipe (sorry, the cooking part is missing), I still wanted to share. Enjoy!

Categories: Baca selengkapnya »

Ditalini with Roasted Tomato Sauce, Oregano, and Goat Cheese - More Than Meets the Eye

At first glance, this roasted tomato sauce recipe may not seem like something that's worth the trouble. That is, until you realize it's actually less work, and about the same amount of time as a stove-top version.

However, don't make this because of any procedural advantages, make it because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor.

After it's post-roast re-hydration, this sauce is ready to rock. This would be amazing for a chicken parmesan or beef pizzaiola, or even more simply showcased, as it is here. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy, tangy goat cheese.

By the way, this is a great trick when you already have the oven on for roasting some meat or chicken. While your roast is cooking, you can also be making the sauce for your pasta side dish. Also, the sauce will add moisture and aroma to the oven, so it's a win-win. I hope you give this a try soon. Enjoy!



Ingredients:
1/4 cup good olive oil
28-oz can San Marzano plum tomatoes, regular or packed with basil
1/2 onion, sliced
6 cloves garlic
1/4 teaspoon red chili flakes
2-3 springs fresh oregano
salt and pepper to taste
2 cups cold water

View the complete recipe

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Ditalini with Roasted Tomato Sauce, Oregano, and Goat Cheese - More Than Meets the Eye

At first glance, this roasted tomato sauce recipe may not seem like something that's worth the trouble. That is, until you realize it's actually less work, and about the same amount of time as a stove-top version.

However, don't make this because of any procedural advantages, make it because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor.

After it's post-roast re-hydration, this sauce is ready to rock. This would be amazing for a chicken parmesan or beef pizzaiola, or even more simply showcased, as it is here. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy, tangy goat cheese.

By the way, this is a great trick when you already have the oven on for roasting some meat or chicken. While your roast is cooking, you can also be making the sauce for your pasta side dish. Also, the sauce will add moisture and aroma to the oven, so it's a win-win. I hope you give this a try soon. Enjoy!



Ingredients:
1/4 cup good olive oil
28-oz can San Marzano plum tomatoes, regular or packed with basil
1/2 onion, sliced
6 cloves garlic
1/4 teaspoon red chili flakes
2-3 springs fresh oregano
salt and pepper to taste
2 cups cold water
Categories: , , Baca selengkapnya »

Coming Soon: Oven Roasted Tomato Sauce

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Published by : Death Of Notes

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