Wednesday, January 27, 2016
Monday, January 4, 2016
Noodles rolled out, cooked for a minute or two in the broth and garnished with a sprig. It's alluring if you like pine, though I admit, I used 6 small grains with a cup of flour, next time I would use 3. It's a little overpowering, but interestingly chewy exactly like mastic spoon sweets. Hmm.
Need something to do with your Christmas Tree??
Monday, December 21, 2015
Recent Noodle Revelations: Harlequin Noodles, Kabocha Macaroni, Laminated Dill, Squashed Dough, Cherry Tomato and Parsley Gemelli
Wednesday, December 9, 2015
Then make a simple fish stock with chardonnay and saffron. Cook the noodles in the stock. Throw in a handful of smoked scallops. Drizzle over some tahini sauce (tahini paste and yogurt, though I actually used chevre and milk, I was out of yogurt). Then sprinkle with zaatar. This serves one person.
Thursday, October 29, 2015
Tuesday, October 27, 2015
These I cooked in beef broth with ground beef, mushrooms and kale. Makes quite a satisfying meal.
You can also by the slices dried or even already powdered and ready to go. But from fresh roots is very easy.
Saturday, October 24, 2015
These are served in soy, mirin, dashi stock, and a touch of brown rice vinegar. As I said, it's not terrible. The smell dissipates with cooking. With these flavors it might pass as buckwheat soba. Apparently this is sustainable high protein. But at 10 bucks for .22 ounces, and I used half the bag for this batch, it's pretty expensive. If it had tasted great I might have done it again, but once is enough.