Sunday, April 27, 2014

Fettuccine Verde con Patate

Spinach Fettuccine with Potatoes by Umberto Menghi

1 lb spinach fettuccine
¼ cup butter
2 med potatoes, peeled and thinly sliced
2 tbsp onion, finely chopped
¾ cup chicken stock
¾ cup whipping cream
salt and pepper to taste
½ cup parmesan cheese

Cook pasta until al dente.
Saute potatoes, butter and onions on medium heat for 5 mins. Add chicken stock and cream. Stir until well blended and cook on medium heat until cream begins to bubble and potatoes are cooked.
Season with salt and pepper.

Add fettuccine to potato sauce and toss and heat. Add parmesan cheese and toss until cheese has melted.

Sunday, April 6, 2014

Thai Tuna Salad

From "Pok Pok" by Andy Ricker

DRESSING:
 2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon Palm sugar simple syrup (coarsely chop 2 ounces palm sugar and put in small pan with 1/4 cup plus 1 tablespoon water over medium heat until sugar is dissolved)
1-14 gram piece peeled ginger cut into 1 1/2 inch long matchsticks (about 2 tablespoons)
1 grams peeled garlic cloves halved and thinly sliced ( about 1 tablespoon)
6 grams fresh Thai chiles (about 4), preferable green, thinly sliced

SALAD:
1 (5-ounce) can solid light tuna packed in water, drained and broken into large pieces
2 ounces cherry tomatoes (about 4), halved, or quartered  if large
7 grams thinly sliced lemongrass (tender parts only), from about 1 large stalk (about 1 tablespoon)
14 grams peeled yellow onion, thinly sliced with the grain (about 2 tablespoons)
1 tablespoon coarsely chopped cilantro (thin stems and leaves), lightly packed
1 tablespoon coarsely chopped Chinese celery (thin leaves & stems), lightly packed (I substituted Italian parsley)
I tablespoon thinly sliced green onion, lightly packed

To make the dressing:
Combine the fish sauce, lime juice, simple syrup, ginger, garlic, and chiles in a medium pot, set it over medium heat, and heat the mixture just until it's warm to the touch. Turn off the heat.

Assemble the salad:
Add the remaining ingredients to the pot with the dressing and toss gently but well. Transfer the salad, liquid and all, to a plate in a heap, and serve.