Funghi Linguine

funghi linguine

funghi linguine

did a fungi linguine on the second day of chinese new year on 20.2.2015.^^

my wife has a tradition of inviting our families over for homecooked dinner on CNY second day. we had 26pax.

my niece & her husband are buddhist & take vegetarian though they are not picky & will take vegetables even if they were done with meats. 🙂

in 1 of the dinners previously i made them a spanish omelette, a potatoes & onions egg omelette. this time i made them a fungi linguine.

funghi linguine

funghi linguine

funghi linguine

funghi linguine

i would prefer button mushrooms but i only had shitake. still, the mushroom flavours were very intense. the linguine was al dente & just the right texture. i added about 3 tablespoons of heavy cream to about 200g pasta. it was smooth & not too creamy. pasta was quite excellent. my sister-in-law was also vegetarian, and my niece’s husband took a second helping, so it managed 4 average portions & 1 portion left shared by my nephew & wife.

recipe was straightforward, basically same as preparing fungi risotto-

  1. mushrooms were first slightly caramelised with pinch of salt over medium heat.
  2. then chopped onions added & softened.
  3. linguine was done just slightly below al dente, placed in ice water to halt cooking & drained.
  4. when serving, add browned garlic with olive oil to pan, add mushrooms & onions to pan, add white wine, add linguine & cream, off the fire & toss.
  5. add sugar & salt if required to taste.

c.h.e.f andy

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Funghi Risotto – Simple & Wonderful!

made a fabulous funghi risotto today on 18.3.2015. ^^

bought 2 boxes of 250g white button mushrooms from sheng shiong earlier i think it was on sale like S$2.80/pkt. they were turning brown though so i had to cook them & i decided it would be fungi risotto.

youngest daughter was just back from library, taking her exam last paper tomorrow & wanting to have food. & this was something easy to prepare. ^^

everything was excellent. good intense mushroom flavours, just enough creamy texture, very nice texture of rice, slightly al dente in the centre.

even when i got back from dinner (my wife & i were going out to enoch’s for dinner so we had just couple spoons before we went out. my daughter had most of it but left some in the microwave), the risotto was not mushy, still moist & individual grains, flavourful & intense. very nice!^^

funghi risotto

funghi risotto

i looked up the recipe i used last time (2 years ago) as i had not cooked this since.

i said then –

It was just so satisfying but also spoke volumes of Foodwishes.com Chef John’s baked mushroom risotto recipe that I could reproduce such a great dish with ease even though this was my very first risotto. 🙂

looking at the beautiful photos then, it was probably as good or better than what i did this time, but it was quite some time back, so i enjoyed it just as much this time.

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i had the mushroom sliced & then placed in an oven proof pan with butter (20g or 1+ tablespoon) & 1 teaspoon salt. i went through the dry, wet, dry process, about 10mins until pan was almost dry & mushrooms started to caramelise.

meanwhile i chopped 1 large yellow onion & added to the pan & fried till soft (about 5mins). i also washed 1 cup of arborio rice, added to the pan & fried with the mushrooms & onions.

i thought i had vegetable stock in the fridge but i did not. so i had to improvise. i mixed 1 teaspoon sugar, 2 tablespoon mirin,  1 tablespoon sake & 2 tablespoon tsuyu in 1 cup of water, tasted it & i liked the taste. i added this to the pan so it just fully covered the rice & put to medium high until the liquid boiled.

i placed the pan in the oven preheated to 205degC & baked for 10mins. i removed & tasted the risotto. taste was good & centre was still hard. then i added water to just cover the risotto & added 1/3cup (80ml) thickened cream, put to high heat to bring to boil then turned to medium heat, stirred & reduced.

it probably takes 5mins to reduce. taste to make sure that risotto is not overcooked & still al dente in the centre.

it was a very good standard risotto. ^^

c.h.e.f andy

Pesto Pasta

pesto spaghetti with grilled eggplant, zucchini & mushrooms

pesto spaghetti with grilled eggplant& cherry tomatoes

first came across pesto pasta when i had wild rocket’s laksa pesto almost 10 years ago. was pretty impressive at the time. 🙂

i had mostly associated pesto pasta with vegetarian, and since i only started cooking 2 years ago & i mostly prefer meats, so i had started with seafood alio olio, later experimented on pink sauce (creamy tomatoes), chilli crab pasta etc. i have not yet attempted a carbonara myself (though my son makes a pretty good one & it should not be hard to do also).

recently during my lake como, cinque terre, milan trip, i tried some pesto pasta & they were really good, especially the one at fresco in milan. so i thought i might try out a pesto recipe & if it worked out, i would include in a grand tour tasting menu (haha…just kidding) for my good friends, now planned for 1st week of july. 🙂

i looked through several internet recipes e.g. how to make a tasty pesto pasta

i tried the recipe first on a small pasta dish, as i was reminded that pine nuts were very expensive…haha. 🙂 the first attempt was top photo above, which i grilled the eggplant & cherry tomatoes first, then tossed with the spaghetti & the pesto sauce. it was very flavourful, the nutty fragrance with the spinach & basil, and very tasty eggplants & tomatoes. it was though a little salty.

pesto spaghetti with grilled eggplant, zucchini & mushrooms

pesto spaghetti with grilled eggplant, zucchini & mushrooms

on the next occasion i prepared a larger portion as 1 of 3 pastas for a 6pax homecooked family dinner. this time i included zucchini & also caramelised some button mushrooms.

for the pesto sauce, i added basil, spinach, 1 clove of garlic & 1/2cup olive oil, some salt & pepper. i used chopped toasted almonds as proxy to the pinenuts & i added some shredded parmesan. it was a really excellent pasta.

pesto spaghetti with prawns & chicken

pesto spaghetti with prawns & chicken

pesto spaghetti with prawns & chicken

pesto spaghetti with prawns & chicken

and i had some leftover pesto sauce. so on the next day i added prawns & chicken (first fried in butter) & tossed with the spaghetti & pesto sauce, and it was excellent too. so, no need to be entirely vegetarian, though the vegetarian version was very good on its own. 🙂

c.h.e.f andy

Ingredients:

  • spaghetti (300g)

pesto sauce-

  • 1 cup spinach
  • 1/2 cup basil
  • 20g chopped toasted almonds
  • 1/2 cup olive oil
  • salt & pepper to taste
  • 2 tbsp grated parmesan

Directions:

  1. cook spaghetti 1minute less than instruction, & drained in colander
  2. add spinach, basil, almonds to blender & blend. then add olive oil & grated parmesan & blend.
  3. add spaghetti to pesto sauce in a pan & toss. add salt & pepper to taste. serve.