Saturday, February 21, 2015

Pig Blood Noodle

I didn't realize there really was such a thing as pig blood noodles, but I suspected there must be. Of course it's Italy, Sudtirol. Blutnudeln or Tagliatelli al Sangue. I hope you will forgive me for going completely Asian here though. It is wheat flour to hold the blood together and then in dashi stock. I then garnished it with various soba-friendly condiments like fish cake and seaweed, just to be confusing - but there not pictured here. It's good. The blood isn't as pronounced as I thought it would be. It's awfully nice though and I bet if served in a Japanese bowl no one would bat an eyelash.




 Ooh, it looks much nicer extruded. This is in a smokey broth with some dehydrated kimchi on top - which I LOVE!

Thursday, February 19, 2015

Noodle Soups: Mung Bean and Chicken, Potato and Ketchup, Salmon Noodles in Shellfish Broth

Current work on noodle soups. Of course I'll give you the recipes once the book comes out! This is an ordinary chicken soup with mung bean threads.
I wish this thing would let me line up the pictures side by side. Anyway, like the new majolica? It's melamine.

The noodles here are mashed potatoes and potato starch, rolled out, steamed and cut. A cousin of gnocchi, or a spin on French Fries and Ketchup
This is an extruded wild salmon and rice flour. I didn't even know I had a piping bag! Tomatoes and chevre. Really pleasant.

Saturday, February 7, 2015

Home Made Rice Noodles, Pine Nut and Orange Soup

Rice noodles are so easy to make. Just get a big pot with about an inch of water boiling, place in a steamer insert. Then mix rice flour with enough water to make a thin batter. Get a spring-form baking pan that fits into the pot and pour in some batter just to barely cover the bottom. Put the pan into the pot and let it steam for about 10 minutes. Remove the pan with tongs. Unhinge the pan and let cool. Remove the noodle sheet, oil it lightly, roll it up and cut into thin noodles.

Then take a handful of pine nuts and the juice of one orange. Whizz in a blender. Add a tiny bit of salt. Pour the broth into a bowl, add the noodles and then garnish with some slivered orange peel, without white pith.

This should be room temperature. If you like cinnamon would work nicely, or a touch or cardamom powder. It reminds me of rice pudding in a way.Sweeten it with sugar too if you like.


Tuesday, January 20, 2015

Tortelloni in Brodo

These are lovely little lumps of veal, mortadella and parmigiano cozily wrapped in their doughy bathrobes with arms folded. They took the plunge in a beef shank broth with just a pinch of parsley. Simpler the better.

The entire meal, for my son's 18th birthday was crostini di polenta, calamari fritti, insalata di finnochio, saltimboca alla Romana con gnocchi di patate, and tiramisu to finish. Getting the Italian groove on.

Sunday, January 11, 2015

Tongue on Rye Noodle Soup

 Beef Tongue cured with spices for a week. Then braised in the oven for about 4 hours. Then cool in the liquid. Later to be peeled and sliced.









And a jar of sauerkraut I made a long time ago and just found in the back of the spare little fridge. Along with a jar of homemade mustard. Kismet.
Mixed Bone Broth with turkey wings, beef shanks, pork ribs, celery, carrots, parsnips, onion, garlic. All roasted for a few hours then simmered for 8 hours into a deep stock.
100% Rye Noodles with an egg, some ground caraway, mustard powder. Cut much the same as soba. Now the burning question is whether when all this comes together I should melt some swiss and add a squirt of Russian dressing. WHY the hell not?

Monday, January 5, 2015

Chestnut Flour Noodles

These definitely must go in the book. Basically just 2/3 chestnut flour and 1/3 all purpose wheat and enough egg to make a firm dough. Rolls out really easily and then cut on the chittara. Really sweet and a little chewy. They went into a homemade oxtail stock.  

I think my next experiment will be doing exactly the same thing with acorns. I just found a stash from last season on the back of my work shelf!