rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
NOTE: This is not an X-friendly dish because of the high acid content of the sauce, so it can be made with wheat pasta.

NOTE: Ideally all ingredients are from the farmer's market or otherwise very very fresh. Only make this dish when local tomatoes are in season.

Ingredients

2 pints cherry or grape tomatoes
At least five stems of basil
At least four stems of oregano
Any other fresh herbs you want to put in
1 tsp salt
1 lb orzo, pastina, or other tiny pasta

Equipment

Medium pot with lid
Strainer
Blender
Wooden spoon

Instructions

0) Mise en place. Gather your ingredients and equipment. Clean out the sink for easy pasta-draining. Fill the pot with water, cover it, and start it heating over high heat. Rinse the tomatoes and herbs.

1) Blend the sauce. Put the tomatoes, herbs, and salt in the blender and blend on high speed until thick and creamy. Taste and add more herbs. Then more. And maybe a little more salt. You want it to be very, very flavorful.

2) Cook the pasta. When the water boils, cook the pasta until it's fully cooked but still slightly firm. Drain it and return it to the pot.

3) Mix. Pour the sauce into the pot with the pasta and stir until well mixed. Taste. It probably wants more salt.

4) Serve and/or store. It's delicious hot or cold, and keeps in the fridge for about a week.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

4.5 cups water
1 lb almond meal

Equipment

Vitamix or equivalent high-speed blender
Clean glass jar(s) that will hold 8 cups in total

Steps

1) Prep. Set up the blender base on a very stable surface. Fill the blender jar with water to the 4.5 cup line. Put it on the base. Pour in the almond meal. Make sure the lid fits snugly.

2) Blend. Blend on the highest setting for 4 to 5 minutes or until the mixture is no longer gritty. If the blender shows no sign of moving ("walking") and the lid shows no sign of coming off, you can walk away for a couple of minutes at a time. Note that the long blending time will eventually make the almond cream quite hot; handle with care. Do not overblend or the cream will thicken into whipped cream.

3) Store. Pour the cream into jars. Let it cool, then put lids on the jars. Label the lids and store the jars in the fridge (keeps for 1 week) or freezer (keeps indefinitely). If freezing, make sure there's some space between the jar and the lid for the cream to expand as it freezes. Pint jars are best for freezing so that you'll only thaw the amount you need for whatever you're making.

4) Use. This cream can be substituted for heavy cream in most savory recipes, such as pasta sauces and baked goods. Sweet recipes are hit-or-miss; it might be good for caramels, it might not work at all for whipped cream or ice cream. You can simmer it to thicken it, or add water to thin it. (You're more likely to need to thin it. It's very thick.) If it's gritty, strain it, but ideally it's not.

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