I did conchigle al forno con salsa aurora (baked shells with aurora sauce) this week — good and filling, but a tad fiddly. The name refers to the visual effect of a mixture of tomato and bechamel sauces — the colour is somewhat like that of a sunrise
I messed up a little and made the full quantity of bechamel sauce to mix with the tomato sauce — everything fitted into the oven dish in the end, but it was a close thing… Next time, I’ll definitely remember to go half-quantities on everything, as opposed to my usual strategy of using half-quantities of pasta but full quantities of the sauce ingredients — turns out that doesn’t work so well for baked dishes!
At least I managed to catch myself before using too many breadcrumbs — I was using panko breadcrumbs, which seem to take up more space than ordinary breadcrumbs. In general, if a recipe calls for x grams of ordinary breadcrumbs, x/2 grams of panko crumbs can be substituted quite comfortably 🙂
Today was pretty busy for non-work reasons, so it’s another short post this week.
Made pasta with walnut sauce yesterday — the recipe seemed to imply that it was a sort of walnut pesto, but I panicked a little at the call for 50g butter, 200ml olive oil and 100ml double cream, so I just used a whole 300ml tub of double cream instead. It turned out very tasty but very, very rich — something for the ‘occasional’ file, methinks.
I’ve been quite busy with work and things over the weekend and today, so I haven’t had time to prepare much of a post this week…
I did make croziflette again yesterday, though. Turns out conchigle (shells) works pretty well for this dish! The concave shape holds and concentrates the creamy-cheesy-bacony sauce very well 🙂
I have to admit, I couldn’t think of a good — or bad — pun for this one…
This week’s recipe was sausage and white wine risotto. For years, I disliked the very idea of rice dishes, then would only eat rice if it was in sushi, so these were somewhat uncharted culinary waters for me. I picked out this recipe specifically because of the sausage component, which seemed to guarantee tasty savouriness, and because it’d give me an opportunity to remember to crack open Hairy Bikers: Meat Feasts.
Things turned out deliciously! The texture was brilliant — just the right mixture of gooey and firm — and the sausages (I used Sainsburys’ Toulouse-style) added oodles of flavour, which worked well with the wine and parmesan. I used the rinsings of a jar of strongly spicy garlic pickle in the stock, which also helped add a pleasant kick to the dish.Stirring the stock in, a ladleful at a time, was very soothing and could definitely be used as an alternative to traditional meditative mantras!
I’ve definitely warmed up to the idea of risotto, so this recipe is going on my semi-regular roster. Next time, I might make it with sweet chilli sausages, to see how that affects things. I’ll also definitely do risotto alla Milanese at some point — I have a handle on proper risotto technique now, so making extra so as to have some over for doing arancini should be no problem.
The cooler weather seemed like a good opportunity to have another bash at this recipe and try to avoid some of the mistakes I made last time, which led to things like parts of the crust barely cooking at all…
It went pretty well, all in all, I parbaked the crust in the oven as it was preheating. This worked for its intended purpose — the crust was properly cooked at the end and didn’t go too soggy — but parts of it stuck ferociously to the baking tray, so I had to get a little aggressive with the spatula.
Also, I left out the mushrooms as they release so much liquid when cooked. Out of absent-mindedness, I compensated for this by using *all* the meat ingredients I had on had, which led to a large enough pile of toppings that the eggs stayed quite runny (though perfectly edible) even after the pizza was cooked — this made dividing it up a bit complicated!
Overall, though, things were pretty tasty, especially as I used sweet chilli sausages this time round ^^ I’ve learned a few more things as well, which I intend to apply next time I make this dish 🙂
Since beginning my tenure as managing editor of Hypatia, I have had the pleasure of working closely with individuals who are associated with Hypatia in various ways, and I have been awed by the extraordinary generosity and effort so very many people freely give to Hypatia. One of my most valued experiences at Hypatia has […]
via Facing Issues in the Profession – the Problem of Diversity — The Philosopher’s Eye
It is 2017, and it seems that the whole world has descended upon Wittenberg. Luther tours, Luther conferences, small groups with every Lutheran affiliation imaginable, and individual tourists from all over the globe have been traveling to Wittenberg all year. They have been touring the important sites in Luther’s life, and learning about his theology […]
via Reformation: Not for Sale — The Philosopher’s Eye
I’d intended to do a book review for this week’s post, but a largish manuscript landed in my inbox this morning so I’ll have to settle for more random food-related rambling… Ehehe
Specifically, this week’s culinary experiment with pasta carbonara, made exactly to the Diane Seed recipe — including the use of an equal mix of parmesan and pecorino romano cheeses, as opposed to just parmesan. I’ve only recently been able to obtain pecorino romano (hooray for the Sainsburys cheese aisle!) and I was very curious about what it tasted like. As it turns out, it’s noticeably stronger than parmesan, with a pleasantly nutty kick and an edge to the flavour that suggests that it’d go very well with garlic, especially roasted garlic. Pecorino doesn’t seem to be quite as good a melting cheese as parmesan, but when both cheeses are finely grated, as in this recipe, that’s rather a moot point.
The recipe turned out deliciously! Parmesan on its own works as a flavour enhancer and contributor of umami (savouriness); this effect was noticeably magnified by the presence of the pecorino romano. The flavours of both cheeses worked very well with the black pepper and bacon, as well as the half-bulb worth of garlic that I added on something of a whim. Delicious! I’ll definitely keep these results in mind for future occasions of carbonara-making.
The year 2017 marks the 500th anniversary of Martin Luther’s promulgation of his 95 Theses. Commemorated worldwide as the beginning of the Reformation, this event was both the result of, and a catalyst for wider-ranging social, political, and religious developments. The waves from Wittenberg reached far beyond the borders of Germany, marking not only what […]
via 500th Anniversary of the Reformation: Who is remembering? and why? — The Philosopher’s Eye
Four-cheese pasta bake this week — Edam, parmesan, Gruyère and gouda (couldn’t get fontina) — and it turned out deliciously! Well, technically it was five cheeses — I only used a 50g thing of pre-grated parmesan in the main body of the sauce,so along with the slices of the other three cheeses on top, I used a bit of morbier that I had in stock. Still good, though!
I used about 70g butter rather than the 100g given in the original recipe — I knew I’d be putting extra cheese on top of the bake, so I didn’t want the grease factor to go high enough to nudge into ‘nauseating’ rather than ‘delicious’ territory. The addition of panko breadcrumbs (good at absorbing fat) to the topping also helped mitigate the grease. The final result was rich, flavoursome and a good rib-liner for the cool autumnal weather 🙂 Plus, I have a decent amount of cheese left over for creative sandwiches — always a bonus!