Man, a month can go by so quickly! May has just flown by.
Last night I made a pleasant supper for two - my best friend came downtown to spend the evening with me. Lobsters are abundant and (relatively) inexpensive right now, so I seized the moment and made...
Lobster Linguine
cooked linguine (enough for 3 medium servings, or 2 large servings)
one 1lb cooked lobster, cracked with meat taken out and diced
two strips of bacon, diced
1/8-1/4 cup of brandy
3/4 cup frozen peas (fresh would probably be okay too, they're just not available here in May)
3/4 cup 35% whipping cream
1/2 cup half-and-half
ground sea salt and black pepper to taste
chopped fresh chives
Heat a frying pan. Add diced bacon and fry till crispy. Drain fat except for about 1 teaspoon - allow to remain in pan with bacon. Add brandy and allow to simmer for a minute or so. Add frozen peas to pan with brandy, bacon and fat, and saute for about a minute and a half, until tender. Add whipping cream and bring to a boil - allow to simmer for about 2-3 minutes. Then, add lobster and half-and-half. Bring it all up to a boil and allow to simmer for a few minutes. Season with salt and pepper.
Add sauce to cooked linguine and toss. Plate. Garnish with chopped chives and serve.
The pasta has a nice salty-sweet taste from the bacon, brandy, peas and lobster. The chives brighten things up a little bit. The cream isn't crazy heavy-tasting, so you wind up with a kind of business-casual supper that is quite pleasant for spring/early summer.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
22 May 2009
29 January 2009
beautiful bolognese (with or without tagliatelle)
made a very pleasant, home-y tasting bolognese last night... and ate it for lunch today.
it contained:
about 2 tablespoons of butter
a tablespoon of vegetable oil
1 half a regular sized cooking onion, chopped
1 chopped carrot
1 chopped celery rib
1/2 a package of extra lean ground beef - probably like 1/4 to 1/2 a pound
salt and pepper - to taste - i probably used about half a teaspoon of both, maybe a little more
1/2 a package of ground pork - same as above -
1 cup whole milk (I cheated - 3/4 cup 2 percent, 1/4 cup whipping cream)
tiny bit of grated or ground nutmeg
1 cup white wine
1 tin of Italian tomatoes - San Marzano are good
after heating the (large, stainless steel) pan on medium-high heat, i put the oil and the butter into it and allowed the butter to melt and foam. then i added the onion, carrots and celery, and let it cook for a couple of minutes. then i added the meats and seasoned with the salt and pepper, then i cooked the mixture until the meats... weren't raw. then i added the (fake) whole milk and let that simmer away to nothing - roughly 8-10 minutes. i sprinkled the little bit of nutmeg in - it was honestly like an eighth of a teaspoon - then i added the wine, and let it boil away - same amount of time as it took the milk to boil away. then i added the tin of tomatoes with the juices included, and i also cheated a bit and added some tomato puree (the more watery stuff, not tomato paste).
i transferred the lot to my slow cooker and, on low heat, let it simmer very very quietly for about 5 hours. you don't want it at a roiling boil or anything - just some bubbling round the edges. it will not be saucy, so don't expect that - it'll kind of be like a tomato-y, meaty stew.
you should eat this with the pasta of your choice - tagliatelle is wonderful. i had a whole wheat tagliatelle and it was superlative. if you're gluten free, i would imagine that an egg noodle type pasta might work out okay. cook the pasta in salted water to your own preference for doneness. once you've drained it, swirl some butter into it and ladle it out onto plates. add the bolognese and mix it all up together with some grated parmesan.
nom nom bolognese nom.
it contained:
about 2 tablespoons of butter
a tablespoon of vegetable oil
1 half a regular sized cooking onion, chopped
1 chopped carrot
1 chopped celery rib
1/2 a package of extra lean ground beef - probably like 1/4 to 1/2 a pound
salt and pepper - to taste - i probably used about half a teaspoon of both, maybe a little more
1/2 a package of ground pork - same as above -
1 cup whole milk (I cheated - 3/4 cup 2 percent, 1/4 cup whipping cream)
tiny bit of grated or ground nutmeg
1 cup white wine
1 tin of Italian tomatoes - San Marzano are good
after heating the (large, stainless steel) pan on medium-high heat, i put the oil and the butter into it and allowed the butter to melt and foam. then i added the onion, carrots and celery, and let it cook for a couple of minutes. then i added the meats and seasoned with the salt and pepper, then i cooked the mixture until the meats... weren't raw. then i added the (fake) whole milk and let that simmer away to nothing - roughly 8-10 minutes. i sprinkled the little bit of nutmeg in - it was honestly like an eighth of a teaspoon - then i added the wine, and let it boil away - same amount of time as it took the milk to boil away. then i added the tin of tomatoes with the juices included, and i also cheated a bit and added some tomato puree (the more watery stuff, not tomato paste).
i transferred the lot to my slow cooker and, on low heat, let it simmer very very quietly for about 5 hours. you don't want it at a roiling boil or anything - just some bubbling round the edges. it will not be saucy, so don't expect that - it'll kind of be like a tomato-y, meaty stew.
you should eat this with the pasta of your choice - tagliatelle is wonderful. i had a whole wheat tagliatelle and it was superlative. if you're gluten free, i would imagine that an egg noodle type pasta might work out okay. cook the pasta in salted water to your own preference for doneness. once you've drained it, swirl some butter into it and ladle it out onto plates. add the bolognese and mix it all up together with some grated parmesan.
nom nom bolognese nom.
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