The Noodle Dream

All things noodles and pastas for foodies


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Reblogged from foodopia
foodopia:

Grilled lobster with a grilled chicken and shrimp Mediterranean pasta with sauteed asparagus.

foodopia:

Grilled lobster with a grilled chicken and shrimp Mediterranean pasta with sauteed asparagus.

Reblogged from thebearchef
thebearchef:

Food Blog: Penne Pesto 
The first recipe of this summer is a simple pasta dish, something that I make almost everyday for lunch. Pesto is probably the easiest sauce to make. Just blend a large amount of basil with olive oil, garlic, toasted pine nuts, and parmesan cheese. It’s also super versatile; you can substitute any herb or leafy vegetable or nut into the recipe. Cilantro is a common substitute, though not my favorite, and almonds often replace pine nuts, which can be hard to find. I used whole grain penne and cooked it based off the directions on the back of the box. I prefer my pasta cooked all the way. When draining the pasta, don’t rinse it off. Doing so rinses off the starches, and the sauce won’t stick as well to the pasta. It’s also recommended, but not necessary, to add salt and oil to the water. Salt increases the boiling point of the water, making the pasta cook faster, but I honestly taste no difference in the flavor of pasta that has cooked in salted versus unsalted water. Also, the oil serves to make sure the pasta doesn’t stick together, but as long as you stir the pasta once in a while, you won’t have that problem. I sauteed the mushrooms and chicken sausage, and then added the pesto. Be careful not to heat the pesto all the way through. The oil heats up and the cheese melts, and the sauce totally separates, and you’re left with an icky, oily, goop. Add the pasta to the sauce, and you’re done! Pasta is the easiest thing to make, yet it’s always the best thing to make. You can’t go wrong with this recipe. 

thebearchef:

Food Blog: Penne Pesto 

The first recipe of this summer is a simple pasta dish, something that I make almost everyday for lunch. Pesto is probably the easiest sauce to make. Just blend a large amount of basil with olive oil, garlic, toasted pine nuts, and parmesan cheese. It’s also super versatile; you can substitute any herb or leafy vegetable or nut into the recipe. Cilantro is a common substitute, though not my favorite, and almonds often replace pine nuts, which can be hard to find. I used whole grain penne and cooked it based off the directions on the back of the box. I prefer my pasta cooked all the way. When draining the pasta, don’t rinse it off. Doing so rinses off the starches, and the sauce won’t stick as well to the pasta. It’s also recommended, but not necessary, to add salt and oil to the water. Salt increases the boiling point of the water, making the pasta cook faster, but I honestly taste no difference in the flavor of pasta that has cooked in salted versus unsalted water. Also, the oil serves to make sure the pasta doesn’t stick together, but as long as you stir the pasta once in a while, you won’t have that problem. I sauteed the mushrooms and chicken sausage, and then added the pesto. Be careful not to heat the pesto all the way through. The oil heats up and the cheese melts, and the sauce totally separates, and you’re left with an icky, oily, goop. Add the pasta to the sauce, and you’re done! Pasta is the easiest thing to make, yet it’s always the best thing to make. You can’t go wrong with this recipe. 

Watching Ming Tsai in Action

Last Friday, I had the wonderful opportunity to watch Blue Ginger’s Chef Ming Tsai’s cooking demonstration at Boston’s Macy’s. Being a foodie and having watched Ming on Iron Chef America and the Next Iron Chef, I was super-excited to watch a Celebrity Chef like Ming Tsai cook and eat his delicious cuisine. For the cooking demonstration, Ming made Shrimp, Mango and Thai Basil Summer Rolls along with Wok-Stirred Vegetables and Rice Noodle Salad, both perfect and, I quote Ming, “shrimple” summer dishes.

 During his demonstration, Ming provided helpful cooking tips for individuals like me who are aspiring home-cooks. While making his rice noodle salad, Ming first suggests cooking the “hardest” vegetable first, such as cabbage, and only cooking the white part of the scallions. In addition, he suggests using a spoon to grate ginger. Also when using a wok for the first time stir-frying, Ming recommends to go to your backyard for practice before using the stove. Ming emphasizes to not use a spoon and instead pulling the stir-fry pan towards you and flip towards your face and just keep doing it over and over.  The most helpful tip I found was when he was demonstrating the folding and wrapping of the rice paper rolls for the shrimp, mango and thai basil summer rolls. After dipping the rice paper in the water, layer each rice paper on top of  each other with a towel in the middle, that way it dries faster and does not break apart.

I asked Ming what inspired him to become a chef. He says that he is “always hungry” and finds that he likes to “make people happy” and Ming finds he can do that through food.

Curtis Stone

Curtis Stone

Reblogged from
s-a-v-o-r-y:

Noodle Toss with Greens
Ingredients
4 cups water
6 ounces medium rice sticks (noodles)
2 tbs lime juice
2 tbs soy sauce
1 medium green onion, sliced
1 cup arugula leaves
1/2 cup packed basil leaves
1/4 cup lightly packed cilantro leaves
Crushed red pepper (optional)
Directions
Bring water to boiling. Place noodles in a large bowl. Add boiling water. Let stand 10 minutes or until tender. Drain and transfer to a large bowl. Stir in lime juice, soy sauce, and green onion. Add arugula, basil, and cilantro to noodles. Toss to combine. Sprinkle crushed red pepper.
Notes
In the picture you can see chicken because the recipe uses leftover chicken from another meal. But I’m avoiding meat so that’s why I left it out of the recipe. But if you have leftover chicken and want to add it in, you can. What they did was heat the chicken in a large skillet with olive oil over medium-high heat, then after removing from heat added the lime juice, soy sauce, and green onions. From there you just add it to the noodles.

s-a-v-o-r-y:

Noodle Toss with Greens

Ingredients

4 cups water

6 ounces medium rice sticks (noodles)

2 tbs lime juice

2 tbs soy sauce

1 medium green onion, sliced

1 cup arugula leaves

1/2 cup packed basil leaves

1/4 cup lightly packed cilantro leaves

Crushed red pepper (optional)

Directions

Bring water to boiling. Place noodles in a large bowl. Add boiling water. Let stand 10 minutes or until tender. Drain and transfer to a large bowl. Stir in lime juice, soy sauce, and green onion. Add arugula, basil, and cilantro to noodles. Toss to combine. Sprinkle crushed red pepper.

Notes

In the picture you can see chicken because the recipe uses leftover chicken from another meal. But I’m avoiding meat so that’s why I left it out of the recipe. But if you have leftover chicken and want to add it in, you can. What they did was heat the chicken in a large skillet with olive oil over medium-high heat, then after removing from heat added the lime juice, soy sauce, and green onions. From there you just add it to the noodles.

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Reblogged from

Reblogged from lasirenabella
limperatricebeautiful:

Real Italian food <3 yumm

limperatricebeautiful:

Real Italian food <3 yumm

(via lasirenabella)

Reblogged from gastrogirl
Reblogged from yuyumeka
yuyumeka:

amatriciana少し前に作ったアマトリチャーナ。 #pasta #Cooking #cook #food #Japan(from @yuyu_meka on Streamzoo)

yuyumeka:

amatriciana
少し前に作ったアマトリチャーナ。 #pasta #Cooking #cook #food #Japan
(from @yuyu_meka on Streamzoo)

my cousin&#8217;s dinner  spicy aglio olio, loving the pine nuts and broccoli

my cousin’s dinner  spicy aglio olio, loving the pine nuts and broccoli