La Platicona Habla: Tastes, Passions and Pursuits

I was a bit afraid to try this Carbonara dish because the egg method was a bit odd--it requires a whole egg rather than a separated yolk and cream. Nonetheless, I tried it and it turned out fantastic. This recipe, like so many others here, is from the Jamie Oliver cookbook I've been drooling over since I bought it. I have to say, however, that I was a bit disappointed with the blandness of the dish, so I perked it up with some garlic and chile piquin. Next time, I'd even add some fresh basil or rosemary to bring out the depth of the mint flavor.

You will need:
- 1 lb (1/2 a box) of Farfalle Pasta (bowties)
- 1 egg
- 7 tbsp of cream
- 10 slices of pancetta or bacon, roughly chopped
- 3 handfuls of shelled spring peas (use frozen peas)
- 2 sprigs of mint, roughly chopped
- 2 handfuls of grated parmesan cheese
My own variation of this dish requires 3 garlic cloves

Step One: Cook your pasta according to directions. When 2 minutes remain for cooking time, add frozen peas. Drain when done, but reserve about 1/2 c of the cooking liquid. Return the pasta to the pan with the reserved cooking liquid.

Step Two: While pasta cooks, cook bacon or pancetta in a pan over medium heat. Drain off as much fat as possible. Cook until edges are nice and crisp. Also, while pasta cooks, whisk the egg and cream with salt and pepper in a small bowl.

Step Three: When pasta finishes cooking, add the chopped mint, minced garlic, chili piquin, and toss well. Keep the pan warmed over low heat and add the bacon and egg/cream mixture. Keep stirring together until warmed very through and through, but be sure not to allow the egg/cream mixture to curdle over the heat. Keep stirring for about 5 minutes and remove from heat. Add parmesan; serve and eat immediately.

Just so you know, it is impossible to reheat this dish without curdling the cream, so this is not one of those dishes I'd pack for lunch the next day. So go ahead- gorge yourself.

Labels: herbs, pasta, peas

Risotto is an Italian rice that cooks up very creamy and can be served as a main course. This recipe was taken from a mini cooking lesson I had at a chef's Christmas party. The chef in the kitchen was from Milano, Italy, and told me that rice is a more common dish in Milano than pasta. His cooking technique proved true when I tried making the dish at home.

Risotto comes in various lengths and varieties, the most common of which is "carnaroli" a short grain. I bought two brands, both of which worked fine. My suggestion is that you buy an Italian imported brand or make sure the rice is for risotto specifically. You should also eat this dish as soon as it is prepared in order to insure that the temperature remains hot and that the rice doesn't dry out. The consistency should be creamy and cooked through without being mushy.

You will need:
- 2 c of risotto (this yields about 5 cups of rice so if you are alone, do 1 c);
- a stock pot full of water (about 6 cups) and 1 c of white wine, a quartered potato, 1 rough chopped zuccini, 1/2 onion, 2 cloves of garlic, 2 tsp of sea salt;
- 3/4 c of grated parmesan (fresh, not in a Kraft brand can);
- 3 tblsp of minced onion; 1 clove minced garlic; olive oil;
- 1 c of frozen sweet peas;
- 1 c of rock shrimp (or any other fish you like);
- 1/2 tsp of saffron threads; sea salt; white pepper.

Step one: In a large stock pot, place water, wine, and veggies listed above in a pot and bring to a boil. Reduce heat after this begins boiling and leave at medium high.

Step Two: In a large sautee pan, place minced onion and garlic with 2 dashes of olive oil. Heat this over high heat stirring constantly. Once cooked (translucent), cool off with a dash of white wine.

Step Three: Add your risotto and toss around stirring constantly for about 2 minutes.

Step Four: Maintain high heat and ladle in enough water from the stock pot to cover the rice about 1/2 inch in liquid. Stir constantly in order to ensure all the rice is being exposed to liquid and heat evenly. As this liquid is absorbed, keep laddeling in the liquid to maintain the same level of liquid over rice. You will repeat this process for about 15 minutes stirring all along (ratio is for 2 c of rice, 31/2 c of water).

Step Five: Add saffron, seafood, and peas. Maintain liquid level and cook for another five minutes. Total cooking time for risotto should be no more than 20 minutes. Rice should be creamy, literally much more starchy than a normal rice.

Step Six: Pour rice into a bowl, stir in grated parmesan (again, this should be fresh not from a can), salt to taste, and 1/4 c of olive oil. This step is done off of the heat in order to prevent overcooking.

Serve and enjoy alone or with a veggie side with a nice glass of white wine.

Labels: peas, risotto, shrimp

Whether you are cooking in your dorm room or setting a table with your finest china, a good dinner party begins with good food. I played host many times in my college dorm kitchen and am confident that you fare better times with conveniences such as a microwave, freezer, fridge larger than a cooler, and a dishwasher. I went without all these things and managed to serve up quite a feast with a small range gas stove and 4 pans (one large stock pot, 1 medium sauce pot, 2 sautee pans). Should you like to play host/ess, I suggest a themed dinner. Mine included pineapple shrimp curry, jasmine rice, samosas, salad, and a chocolate dessert made by my flatmate.

For the Samosas you will need: russet potato, frozen peas, cardamom pods, carrot, salt, pepper, parsley, butter, corriander, cumin, white onion, garlic cloves (1 or two to taste), puff pastry or wonton wrappers. These are my imitation version of samosas which are fried or baked wrappers (like pastry dough) filled with seasoned potatoes, peas, and spices.

Step One: Peel your russet potato, dice into small pieces. Boil the diced pieces in a small pot of water with salt until soft. Drain and return papas to the pan.

Step Two: Add 2 tblsp of butter, dash of salt, 3/4 cup of frozen peas, cardamom pods (about 8-10), minced carrot (one), minced 1/8 white onion, 1 clove of garlic minced, 1/2 tsp of cumin and corriander. Sautee these ingredients until peas are hot, stir to keep from sticking.

Step Three: Set this mixture aside and take out your wonton wrappers or puff pastry. If you want low fat samosas, use puff pastry. Cut the pastry into triangles and place 1 tblsp or more worth of potato mixture on each piece, foling over and sealing edge to make a small triangle shape. The samosas should look like hand held appetizers at a party in the shape of triance wedges. If using wonton wrappers, do the same, sealing the edges with a dab of warm water on your finger. Set these aside.

Step Four: If baking puff pastry version, bake triangles at 350 degrees for 5-8 minutes or until pastry is light brown. If using wonton wrapper version, take a small sautee pan and pour 1/2 cup of vegetable oil in pan, adding more if necessary. Put pan on medium heat and carefully fry each side until light golden brown. Set fried samosas on a paper towel to drain off excess oil.

Step Five: Serve this as an appetizer with a small side salad of simple spring greens, red onion, and balsamic vinegar and olice oil dressing. Eat samosas with a side of tamarind sauce, you can buy this at the store pre-made.

For the Curry you will need: a red curry paste from your local asian grocer (thai style), bamboo shoots, white onions, ginger, thai basil, garlic, potatoes, coconut milk, veggie stock, white wine, salt, pepper, shrimp (deveined and peeled, raw).

Step One: In a large sautee pan, add 1/4 thin sliced white onions, 3/4 cup of bamboo shoots, 2 finely sliced cloves of garlic, 1 thumb sized piece of ginger minced, 1 plug of olive oil, and 1 russet potato peeled and diced. Sautee this for 4 minutes on medium high heat.

Step Two: Add 1 cup of white wine, 2 tblsp of red curry paste, 1 can of coconut milk, and 1 cup of veggie stock. Bring to a simmer and turn down heat.

Step Three: Pluck the leaves from 5 sprigs of thai basil (or more to taste) and throw these into the pan. While this cooks, you should make your rice according to the directions.

Step Four: About 3 minutes before serving, add your peeled, raw, deveined shrimp to the pan and bring to a simmer. Take pan off heat as soon as shrim turn pink (about 3 minutes). Serve this over the rice.

The chocolate pie luxury dessert is all Susan, so she will have to post her recipe if she believes you all worthy.

Serve the samosas and the salad first. If you eat on paper plates or china, you should serve this as a first course. Serve the curry and rice next, making sure to add the shrimp only before serving as it cooks very fast and will turn rubbery if you add it too early. Finish off with dessert. Should you wonder about proper dinner service, I can add a posting on that at a future date if need be. In any case, serve and enjoy with friends.

Labels: curry, patties, peas, potato

Feeling a bit lazy today, I decided to try a recipe from jamie oliver's cookbook. I tried the mushy peas and they were fantastic. If you are running out of food and can't wait to eat, try this cheap delicious meal, serves 2 plenty.
You will need:
- 2 russet potatoes,
- 1 package of frozen peas (about 1 lb),
- 2 tbsp butter,
salt, pepper. Optional: mint or garlic (I highly suggest the mint).

Step One: Peel 2 medium sized russet potatoes (the brown potatoes); dice the potatoes up and toss into a pan of water with salt. Boil these potatoes on high for 8-10 minutes or until potatoes are very soft.

Step Two: After the potatoes boil for 8 minutes, add the frozen peas to the pot. Cook the peas and potatoes for another 5 minutes. At this point, you should also add your sprig of chopped mint leaves if you have any - it tastes real great. Otherwise, you can flavor your mash with fresh chopped garlic at the end.

Step Three: Drain the peas and potatoes in a colander and return mixture to the pot (be sure to turn OFF the burner). Add 1 tbsp of butter and salt and pepper to taste. You optionally can add 3 tbsp of cream or veggie stock if your potatoes are a bit dry.

Step Four: Mash this up with a potato masher. Serve in bowls with a side of bread or whatever other thing you'd like to eat (fish, meat, etc.), or eat as a vegetarian dish by itself. Tasty bites.

Labels: herbs, peas, potato