lsanderson (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
lsanderson) wrote2006-09-10 07:58 am
lsanderson) wrote2006-09-10 07:58 am
The next morning...
I cooked and then forgot to put the broad beans out. The Marco Polo peppers wuz well liked. Never did use the Parmesan cheese.
The lemon pasta: Chopped lemon grass, lemon zest, semolina, egg, and lemon thyme looked incredible and tasted fine. The thyme leaves flecked the pasta. ( I added them in at the end so they'd stay whole.) I had
lollardfish cut it into fettuccine. I served it with a cream sauce with fennel, onions, garlic, mussels, bay scallops, lemon thyme and butter.
We sampled wild mushroom while I wuz cooking and working on the pasta.
lollardfish and buttonlass brought a seafood lasagna made with squid ink pasta. There's still a piece left in the fridge for me this morning. We sauted the chantrelles with it.
The second pasta was a red pepper pasta, and I used the KA extruder. It's texture was off, but the taste was great. We had to pull it apart, because the strings stuck together after extrusion. I served it with sauteed shrimp with roma tomatoes, onion, garlic, tarragon, parsley, and a splash of red wine.
Cheese, crackers, bread, fruit, including fresh figs.
We skipped dessert. Now, what am I gonna do with that pint o' raspberries?
The lemon pasta: Chopped lemon grass, lemon zest, semolina, egg, and lemon thyme looked incredible and tasted fine. The thyme leaves flecked the pasta. ( I added them in at the end so they'd stay whole.) I had
lollardfish cut it into fettuccine. I served it with a cream sauce with fennel, onions, garlic, mussels, bay scallops, lemon thyme and butter. We sampled wild mushroom while I wuz cooking and working on the pasta.
lollardfish and buttonlass brought a seafood lasagna made with squid ink pasta. There's still a piece left in the fridge for me this morning. We sauted the chantrelles with it.The second pasta was a red pepper pasta, and I used the KA extruder. It's texture was off, but the taste was great. We had to pull it apart, because the strings stuck together after extrusion. I served it with sauteed shrimp with roma tomatoes, onion, garlic, tarragon, parsley, and a splash of red wine.
Cheese, crackers, bread, fruit, including fresh figs.
We skipped dessert. Now, what am I gonna do with that pint o' raspberries?
no subject
1 - the ink is water soluble so cleaning up is easy, unless you are too slow. Once it dries, it's not really so soluble.
2 - the pasta will be wetter after you let it sit (post-kneading, pre-rolling) for an hour or so. I try to make the ball really dry before I put it aside to sit, and have to work a lot of flour into it as I'm doing the rolling.
It's my favorite flavoring.
Squid Ink
B