miso and bottarga linguine

miso bottarga linguineThis right here is severely more-ish. It’s one of those dishes, that shows off the true genius of pasta. It is simple in terms of both ingredients and preparation, while giving a result that is complex in flavour and is comforting the way only carbs are comforting. Though I love a great kitchen project spanning a few hours to week-long waits, I am always mind blown when 15 minutes is the time it takes to satisfy every craving. Because of that, this dish is my new go-to for (almost) instant satisfaction.

Both miso and bottarga are umami packed and together with the crème fraîche for acidity and melted butter for fattiness, the sauce will become thick and almost take on an aged cheese quality. Most of the time I will choose white pasta, but in this dish, using whole wheat pasta will add more chew and a denser flavour that will pair well with the miso.

miso bottarga linguine


MISO AND BOTTARGA LINGUINE
(inspired by this recipe)
Serves 2 

250g / ½lbs whole-wheat linguine
60g butter
1 clove garlic, thinly sliced
3 tbsp red/dark miso paste
4 tbsp crème fraîche
1-2 tbsp grated bottarga
Pepper
Lemon juice
For garnish: spring onions, sliced 

INSTRUCTIONS

Cook the linguine in salted water until aldente. 

Meanwhile, in a small saucepan melt the butter over medium heat. When the butter is starting to melt, add the garlic to infuse, but not brown. When all the butter is melted and bubbly, but not brown, add in the miso and crème fraîche and whisk to combine. Remove from heat and add in the grated bottarga to taste. 

Drain the pasta, reserving some pasta water for possible thinning of sauce. Add the sauce to the pasta and cook over medium heat until the sauce is well distributed around the pasta. If the sauce is too thick add some reserved pasta water.  Season with pepper, and adjust to taste. It should be salty already, but if not add some.

Plate the pasta and squeeze over some lemon juice and sprinkle with sliced spring onions.

crème fraîche, potato and pancetta pizza

Potato pancetta pizzaHere’s a pizza recipe that you’ll be making over and over again. That is if you like your food to be quick to throw together, tasty as, you know, and impressive.

I have found that I enjoy a white pizza more, than one with a tomato sauce base (exception: pepperoni!). Then, when I found some serious pizza-topping ideas for pizza biancas in the Polpo cookbook, I had to make a few. They turned out great – our favorite at home being a pizza with zucchini, chili and mint, a very unusual combination that just works.

The different combinations from the book, gave way to me thinking about what I really wanted on my next pizza. And what I really wanted was the taste of comfort; this pizza is inspired by the flavors of a favorite pasta dish, that, when we make it, we end up craving for the rest of the week. I promise I will post that recipe the next time we make it 3 days in a row. But for now, something that is just as satisfying – if not more so, because: pizza!potato pancetta pizza



CRÈME FRÂICHE, POTATO AND PANCETTA PIZZA
Notes:
• Everything can be easily doubled, for more pizzas. • Please use a good quality, strong-flavored truffle oil, as this makes the pizza perfect. Perfect! • Blanching the potatoes makes sure that they’re cooked through when then pizza is done. • I recommend baking one pizza at a time, to ensure even crispness. But if your oven is the bomb, do two or all three at a time.
– Dough recipe slightly adapted from Polpo – a Venetian Cookbook of Sorts

Makes 3 (25 cm/10-inch) pizzas

For the dough:
150 ml lukewarm water
8 grams of fresh yeast
1 tbsp olive oil
1 tsp salt
240 g white tipo 00 flour

For the pizza:
1 medium potato
100 g (3 oz) pancetta, cubed
3 tbsp crème frâiche
3 handful grated parmesan
Salt+pepper
Good truffle oil

INSTRUCTIONS

  1. FOR THE DOUGH: In a medium bowl, with a fork whisk the fresh yeast into the lukewarm water until dissolved. Add in the olive oil and salt. Add in the flour a little at a time, continue whisking with the fork.
  2. When all flour is added, and you can form the dough into a ball transfer to a floured surface. Knead with hands pushing both back and forwards for about ten minutes, adding a bit more flour if the dough sticks too much. The dough is done, when it springs back when you poke it.
  3. Transfer dough to a clean bowl, brush the top with a little olive oil, and leave to rise until doubled. About 1 hour.
  4. FOR THE PIZZA: Bring a large pot of water to boil over high heat. Slice the potato thinly, either on a mandoline or the slicer attachment on a food processor. Fill a medium bowl with ice water.
  5. When the water is boiling, add in the potato slices, swirl them around to make sure they don’t stick to each other. Blanch for 45 seconds. Then remove and plunge the potatoes into the ice water. Drain and pat dry.
  6. Heat a small skillet over medium heat. Add in the pancetta and cook until the fat is rendered, and they have turned a little brown, but not too crisp. Remove and drain on paper towels.
  7. Heat your oven to 250°C/480 Fahrenheit and keep a baking tray in the oven while heating (this ensures a crisp bottom).
  8. TO ASSEMBLE: When the dough has risen, divide into 3 equal pieces. On a floured surface, thinly roll out 1 piece of dough until it measures about 25 cm (10 inches) in diameter. Transfer to parchment paper and roll out again if the dough has shrunk a bit.
  9. With the back of a spoon, spread out 1 tbsp of crème frâiche. Sprinkle 1 small handful of grated parmesan. On top, lay a third of the potato slices, sprinkle a third of the pancetta and season with pepper and a little salt (being careful, both the pancetta and parmesan is salty).
  10. Repeat assembly with the 2 other pizzas.
  11. Bake in the, now hot, oven for 7-9 minutes until the dough has puffed up, browned and is crispy, but not burned.
  12. Remove from oven, drizzle with a small amount of truffle oil, and serve immediately.

spicy broccoli soba noodle salad with peanut dressing


Broccoli, broccoli oh broccoli. You are a vegetable with not much use in my home. For that I am sorry. I am not entirely at fault. I do blame my boyfriend for uttering not so friendly phrases your way, polluting my mind. Making me recall memories of grainy green soup with lumps and water filled overcooked florets to go along with my sausage consistency-like carrots.

Luckily I have since realized you are so much more. You are controllable in texture giving me both a bit of crunch and tenderness. You are cheap and easy to handle. You are versatile. But there is something to you, that makes you far superior to other vegetables – you are a vessel for flavor beyond comparison. Spices and sauces will nestle in your thousands of buds making every bite a little explosion of flavor. And cooked like the recipes below even my ill-word spewing boyfriend kind of accepts you.
As for me – I kind of love you, Broccoli!


SPICY BROCCOLI SOBA NOODLE SALAD

250 g soba noodles

Peanut dressing:
2 tbsp crunchy peanut butter
Juice of 2 small limes
2 tbsp soy
1 tsp honey
Sriracha to taste

Spicy broccoli:
2 tbsp sesame oil
Pinch of chili flakes (hot!)
1 head of broccoli
A 2-3 inch piece of ginger
2 cloves of garlic
2 tbsp soy
1/3 cup water

3 spring onions, thinly sliced
A small bunch of coriander, roughly chopped
A handful of toasted peanuts

DIRECTIONS

  • Start by cooking the soba noodles according to the package. When cooked, drain and transfer to a bowl with icy ice water. They can stay here while you make the rest of the salad.
  • Next, make the dressing by combining all the ingredients and adjust to taste. Set aside.
  • For the broccoli, prep first: cut the broccoli into small florets, grate the garlic and ginger.
  • Heat the sesame oil in a pan over medium-high heat. When the oil is very hot add the chili flakes (to your liking) and stir fry for about 20 seconds. It should sizzle. Add in the broccoli florets and keeping the heat high, stir occasionally. About 2 minutes.
  • Add in the garlic and ginger and stir very quickly. About 10-20 seconds. It will stick to the bottom that’s okay (just don’t let it burn), it will loosen in the next step.
  • Add in the soy and water and cook, still on high heat, until almost evaporated. This should take about 2-4 minutes. Check for ‘doneness’ – the broccoli should be tender, but crunchy still. Remove from heat and cool for 5-10 minutes.
  • To assemble toss the (now drained) soba noodles with the broccoli, spring onions and coriander. Serve in bowls and spoon over the dressing and top with toasted peanuts.

Salmon roe poke bowl


I love sushi. I also crave sushi. Very often. I crave it almost daily. However, I also love making food myself, and in that regard sushi is just one of those things I prefer to outsource. I can only aspire to become a top sushi chef, but insofar I am not. Then there’s the Hawaiian poke. I am not in any way claiming that poke doesn’t require skill – but I find it easier to make at a satisfactory level and a bit more susceptible to free play. Also it requires less time (and mess) than sushi, making it a perfect weeknight dinner or a fancy weekend lunch.

Usually I use tuna, but where I live, getting a hold of fresh tuna of a certain quality is not only difficult but extremely expensive at times. That doesn’t incorporate very well into the whole breeze and ease of a weeknight dinner. So that got me thinking. About salmon roe. In some poke recipes, roe, and in particular salmon roe, is a part of the marinade for the fish or used as a topping when served. I adore salmon roe – it has both flavour and texture in its favour, and substituting fresh fish for good quality salmon roe doesn’t seem too shabby. Voila – a poke that is missing nothing in regards to flavour and punch, but is (if possible) easier, quicker and cheaper to make than the traditional. So that you can make it over and over and over and over and…


SALMON ROE POKE BOWL
serving size: 4 small-medium bowls

250 g (1 cup) short grained rice

2 tsp tamari
1 tsp sesame oil
1 tbsp shallot, finely chopped
100 g salmon roe

1 small cucumber
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
A pinch of salt

1 avocado, thinly sliced
Furikake
Shichimi togarashi

DIRECTIONS

  • Start by cooking the rice according to the package (I use a rice cooker with rice to water ratio being: 1:1,2). After cooking, let the rice come to room temperature.
  • In a small bowl, combine the tamari, sesame oil and shallots and mix to combine. Add in the salmon roe and mix carefully, so as to not break the roe. Set aside in the refrigerator, while you prepare your other ingredients.
  • Slice the cucumber very thinly, by either using a mandoline or honing your knife skills. Add to a medium bowl and add in the sesame oil, rice vinegar, sugar and salt. Mix by hand, and adjust, if necessary, to taste. Set aside on the kitchen counter.
  • To assemble put the room temperature rice into 4 bowls. Arrange the marinated cucumber and avocado on top, then add the salmon roe and finish by sprinkling generous amounts of furikake and shichimi togarashi.