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

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

Daughter Bought Excellent Family Dinner @ Concetto by Saveur on 18Jan2015

chilled capellini, crab & shrimp tartare, lobster foam & ikura

chilled capellini, crab & shrimp tartare, lobster foam & ikura

daughter wanted to buy 4pax family dinner again & brought us to this happening place concetto by saveur at The Cathay on 18.1.2015. 🙂

i must say i am very pleasantly surprised, far exceeding my expectations. ^^

concetto by saveur

concetto by saveur

we had a reservation were there early at 6pm & were among the first few customers, but the place filled up quite quickly.

we ordered 2 appetisers & 4 mains/pastas to share. i liked everyone of them! ^^

grilled octopus caeser salad

grilled octopus caesar salad

grilled octopus caeser salad

grilled octopus caesar salad

the caesar salad was very good, not too creamy, nice bacon tips & overall flavours especially enhanced by the grilled octopus.

chilled capellini, crab & shrimp tartare, lobster foam & ikura

chilled capellini, crab & shrimp tartare, lobster foam & ikura

the chilled capellini, crab & shrimp tartare, lobster foam & ikura lagi best.

chilled capellini, crab & shrimp tartare, lobster foam & ikura

chilled capellini, crab & shrimp tartare, lobster foam & ikura

chilled capellini, crab & shrimp tartare, lobster foam & ikura

chilled capellini, crab & shrimp tartare, lobster foam & ikura

i can have this all by myself, excellent lobster foam, wonderful flavours, texture & looks.

funghi risotto

funghi risotto

funghi risotto was very good, a good restaurant standard, intense aroma and taste.

crab risotto

crab risotto

i like the crab risotto even better than the funghi.

duck leg confit, pesto tagliatelle

duck leg confit, pesto tagliatelle

duck leg confit, pesto tagliatelle

duck leg confit, pesto tagliatelle

& i am usually not so hot on duck confit but this was good, nice crispy skin & tender, soft meat, not sinewy which was often with braised meat & some duck confit, the reason braises are not my favourite.

i liked also the pesto tagliatelle, though pesto can be overpowering if taken much, but this was an excellent accompanying portion.

kurobuta pork cheek with gnocchi

kurobuta pork cheek with gnocchi

the kurobuta pork cheek with gnocchi was another pleasing dish. i liked the tender & flavourful pork & also the gnocchi.

the bill

the bill

dark chocolate tart

dark chocolate tart

we had a dark chocolate tart to share. nice too. deconstructed.

the bill for 4pax include 1 glass of wine (S$6) was $107 about S$27pax nett,  a perfect family evening out, nice food & ambience.

food was mostly better or as good as petite menu, which my daughter said was now closed, and some chef had gone on to start portico, a new eatery. i guess that would be our next family go to place to try out.

c.h.e.f andy