Tuesday, September 24, 2013
"Notes" from Nigel
"We can either treat food as nothing more than fuel or relish its every quality. We can think of preparing it as something to get done as quickly and effortlessly as possible or as something to find pleasure in, something to enrich our everyday life, to have fun with...
"I am not a chef and never have been. I am a home cook who writes about food. Not even a passionate cook (whatever one of those is), just a quietly enthusiastic and slightly greedy one. But, I like to think, a thoughtful one. Someone who cares about what they feed themselves and others, where the ingredients come from, when and why they are at their best, and how to use them to give everyone, including the cook, the most pleasure..."
Nigel Slater in "Notes from the Larder: A Kitchen Diary with Recipes"
Sunday, September 22, 2013
Autumn linguine
Linguine with Mushroom Bacon Sauce
from Michelle Obama's "American Grown: The Story of the White House Kitchen Garden and Gardens Across America"
1 Tbsp. olive oil
1 Tbsp. unsalted butter
4 slices bacon, cut into small pieces
6 cloves garlic, minced
1 medium onion, chopped
1 1/2 pounds shiitake mushrooms, stems removed, sliced 1/4-inch thick
1 cup half-and-half
1/2 cup low-sodium chicken stock
1 14-1/2-ounce box whole-wheat linguine
zest and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmesan cheese
salt
freshly ground black pepper
In a large saucepan over medium heat, drizzle in the olive oil and add the butter. Add the bacon and cook for about 2 minutes. Add the garlic and onion and cook until translucent, 5 to 7 minutes. Add the mushrooms and cook for about 5 minutes, until fragrant, stirring occasionally.
Add the half-and-half and chicken stock and let simmer for about 10 minutes.
While the sauce is cooking, bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, until al dente.
Drain the pasta and add it to the saucepan. Add the lemon zest and juice, parsley and Parmesan. Toss the pasta with the sauce until thoroughly coated. Season with salt and pepper. Serve immediately on a warmed platter. Makes 6 to 8 servings.
from Michelle Obama's "American Grown: The Story of the White House Kitchen Garden and Gardens Across America"
1 Tbsp. olive oil
1 Tbsp. unsalted butter
4 slices bacon, cut into small pieces
6 cloves garlic, minced
1 medium onion, chopped
1 1/2 pounds shiitake mushrooms, stems removed, sliced 1/4-inch thick
1 cup half-and-half
1/2 cup low-sodium chicken stock
1 14-1/2-ounce box whole-wheat linguine
zest and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmesan cheese
salt
freshly ground black pepper
In a large saucepan over medium heat, drizzle in the olive oil and add the butter. Add the bacon and cook for about 2 minutes. Add the garlic and onion and cook until translucent, 5 to 7 minutes. Add the mushrooms and cook for about 5 minutes, until fragrant, stirring occasionally.
Add the half-and-half and chicken stock and let simmer for about 10 minutes.
While the sauce is cooking, bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, until al dente.
Drain the pasta and add it to the saucepan. Add the lemon zest and juice, parsley and Parmesan. Toss the pasta with the sauce until thoroughly coated. Season with salt and pepper. Serve immediately on a warmed platter. Makes 6 to 8 servings.
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About Me
- Christina Eng
- is a writer and reviewer on the West Coast whose essays and articles have appeared in publications such as the Oakland Tribune, the San Francisco Chronicle, Budget Travel, Brown Alumni Magazine, Saveur, Relish, Gastronomica, Best Food Writing 2002, www.theatlantic.com, www.npr.org and www.culinate.com. She has a bachelor's in English from Brown and a master's in literary nonfiction from the University of Oregon. Send comments, questions and suggestions to: mschristinaeng@gmail.com.
Books I am Reading
- "James and the Giant Peach" by Roald Dahl
- "Manhood for Amateurs" by Michael Chabon
- "The Big Sur Bakery Cookbook" by Michelle and Philip Wojtowicz and Michael Gilson
- "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson
- "Toast: The Story of a Boy's Hunger" by Nigel Slater
- "Jamie at Home: Cook Your Way to the Good Life" by Jamie Oliver
- "The Gastronomical Me" by M.F.K. Fisher
- "Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China" by Fuchsia Dunlop
- "My China: A Feast for All the Senses" by Kylie Kwong
- "Serve the People: A Stir-Fried Journey Through China" by Jen Lin-Liu
- "Dreams from My Father: A Story of Race and Inheritance" by Barack Obama
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- "Jiro Dreams of Sushi"
- "Wallace & Gromit: A Matter of Loaf and Death"
- "Gourmet's Diary of a Foodie"
- "Waitress" with Keri Russell
- "The Future of Food" by Deborah Koons Garcia
- "Food, Inc."
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