Pasta + Noodles + Rice – Page 6 – Writing With My Mouth Full

Penne with Roasted Eggplants and Tomatoes

I started my Saturday famished. The last of my wisdom teeth was extracted and the only thing I could eat was soup for my last two meals. The Vicodin didn’t quite affect me the way I wanted it to so I was left to fend for myself when I woke up. There were only a couple of eggplants in the fridge and one large tomato, but there were plenty of fresh herbs on the counter. When I have to create a quick meal without using too many ingredients, I usually turn to pasta–there’s always a box of some kind of pasta in the cupboard. I had some leftover pesto in a jar so I decided to add a dollop of that, too, to add some basil-y taste to the dish. I recreated one of my favorite sandwiches, pressed pesto and Gruyere-Parmesan, to match.

Ingredients:
2 cups of penne
2 eggplants, cut lengthwise then halved
1 tomato, quartered then halved
1 sprig of rosemary, roughly chopped
1 sprig of sage, roughly chopped
1 tbsp of pesto
1/4 cup of red wine vinegar
1 dried Thai chile, crushed
lemon juice
oil, salt, pepper

1. In a large mixing bowl, toss eggplants and tomatoes with vinegar, olive oil, salt and pepper. Transfer vegetables onto a baking sheet, flesh side up. Roast in the oven for about 15 minutes or until tomatoes are soft and a little burnt on the outside. Remove from oven and set aside to cool a little bit.
2. Meanwhile, cook penne al dente. Drain and transfer to a serving bowl.
3. When ready to serve, add the vegetables with the pasta. Toss with rosemary, sage and pesto. Squirt some lemon juice and sprinkle with chile to taste.

Dirty Rice with Brussels Sprouts and Tofu

Southern cuisine’s “dirty rice” gets its name from the offal pieces they add in their rice. Comfort food often contains more than its fair share of fried stuff as well as heavy starches and some people say “dirty” is also taken from that. I honestly fucked this dish up so I had to literally scramble and rename it “dirty”. I stir-fried the Brussels sprouts and carrots with the salted black beans and then browned the tofu. When it was time to turn the tofu over, they just fell apart. Fuck it, I thought, and I just mixed everything together.

Mark Bittman recently featured canned black beans and I immediately recognized them as the 89-cent cans I see in Chinatown. Filipinos call them tao-si because the black beans come from long string beans we call sitaw. Reverse that and you get taw-si. The spelling changed to make it sound more Chinese. Oh, those Filipinos! I knew they were salty–the beans, not the Filipinos–but not that salty, so I added rice to the dish to fix it up. Sometimes, the most wonderful dishes come out of mistakes made in the kitchen.

Ingredients:
2 small buckets of Brussels sprouts, hard tips sliced off, quartered
a handful of baby carrots, julienned
1 package of extra firm tofu, sliced into strips
1 can of salted black beans, drained
2 cups of steamed white rice
juice from 1 lemon
1 onion, finely chopped
oil

1. In a large skillet, heat some oil. Sauté onions until translucent. Add black beans and cook for 1 minute. Add Brussels sprouts and carrots and stir-fry until carrots are tender. Set vegetables to the side and make room to fry the tofu.
2. Add some more oil if necessary. Brown the tofu on one side. When turning tofu over to cook the other side, they may stick. That’s okay. You can mix them up with the vegetables and make a scramble. Add rice and continue to mix until fully combined. Add lemon juice to control the saltiness of the black beans.

Spinach Potato Gnocchi

These came out looking more like mini-sausages than authentic gnocchi. I’m sure any Italian grandmother will freak out if they saw how I made these at home. It seems like a lot of work but after you mash the potatoes, they kind of form themselves with just the help of some extra flour. It’s helpful to have a Bravo TV marathon on in the background.

If making ahead of time, prepare them on a baking sheet and put in the freezer for about 15 minutes. Then transfer them to a Ziploc bag and keep in the freezer until ready to boil. Do not thaw them out; just throw them in a pot of boiling water when ready to serve.

Ingredients:
6 medium-sized Yukon gold potatoes, washed
2 bunches of spinach, thoroughly washed, chopped
1 cup flour, and more for dusting
1 egg
oil, salt, pepper

1. Cook potatoes in a large stock pot with boiling water, about 25 minutes. Remove from water and let cool. When cool enough to handle, peel by gently shredding the skin off with a fork. In a large bowl, mash potatoes. Add flour and egg to the mashed potatoes and combine well. Season with salt and pepper.
2. On a clean table surface dusted with flour, form medium-sized logs using hands. Keep sprinkling flour as necessary to avoid potatoes from sticking to hands. Slice off small quantity of dough and form mini-sausage-shaped “dumplings”.
3. In a large pot of boiling salted water, add the gnocchi and remove to a paper towel-lined plate using a slotted spoon when they float on top.
4. Heat some oil in a skillet. Fry the gnocchi until light brown on all sides. Remove to a serving plate and top with pesto.

Very Garlicky and Very Shrimpy Pasta

They key to this dish wasn’t as much as the garlic as it was the shrimp flavor from the head and the shells. I spent some time shelling and deveining a pound of shrimps, and my arm hurt from pressing them to get the juice out, but all the work was worth it. I used rigatoni pasta but they turned out to be too big for the small pieces of shrimps. When you try this, use penne instead. You can also substitute the vermouth with white wine. I just didn’t want to waste a perfectly good and pricey Chateauneuf-du-Pape white–we needed another bottle of it after this very garlicky and very shrimpy pasta was done.

Ingredients:
1 pound large shrimps, peeled, deveined, tails removed, cut into 3 pieces; heads, tails and shells reserved
1 medium-sized head of garlic, peeled, smashed, sliced
1 box of penne, cooked al dente, saving some of the pasta water
1 can of clam juice
1/2 cup dry vermouth
2 tsps flour
half a bunch of parsley, finely chopped
a small knob of butter
lemon wedges, plus some of its juice
1/2 tsp red pepper flakes
oil, salt

1. Marinate shrimps. In a large glass bowl, combine shrimp meat and a third of the garlic with some olive oil and a dash of salt. Set aside while you do steps 2 and 3.
2. In a large skillet, heat some oil. Add another third of the garlic with the shrimp heads, tails and shells. Cook and toss until garlic is light brown, about 8 minutes. Add clam juice and vermouth and let it simmer. Using the back of a large spoon, smash the heads so that the fat comes out.
3. When half of the liquid has evaporated, turn off the heat and remove the garlic and shells using a slotted spoon and transfer to a mortar and pestle in batches. Save the liquid from the skillet and transfer to another large bowl. Continue to get the remaining juice out of the heads and shells by pounding them with the pestle and transferring the juice back to the bowl. Discard shells when done.
4. Turn the heat back on and add a little oil. Sauté the remaining garlic. Add the shrimp-flavored liquid and let it simmer until somewhat reduced. Then add the marinated shrimp and toss for about 2 minutes. Drop in the butter, flour and red pepper flakes and mix until butter is melted. Add salt and lemon juice to taste. Add pasta. If it gets too thick, add a drop or two of the pasta water. Turn off the heat and mix in the parsley.

Koreans usher in the new year eating dduk, or what we non-Koreans refer to as rice cakes. Rice flour is used to make dduk and the end product is dense and sticky, like the Japanese mochi and the Filipino kalamay. I can only assume that Koreans eat dduk during the new year for the same reason Filipinos and Chinese eat noodles: for long lives, and well, “many children”.

There are different kinds of dduk eaten as a snack or as dessert, but what I like are the cylindrical ones used in this hearty recipe. If I encounter this in a Korean restaurant, it’s usually sans meat, but having perfected my Korean bibimbap earlier this year, I thought that adding beef in it won’t hurt. Instead of a soup, though, I made a sautÃ© with the beef lightly seared. Serve this with Korean store-bought banchan, or side dishes.

Ingredients:
a handful of Korean dduk
1 small red bell pepper, julienned
1 yellow squash, chopped
1 bunch of scallions, chopped in 1/2-inch pieces
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
2 tbsps kochujang, or Korean red pepper paste
1 tbsp peanut oil

For the beef marinade:
2 slices of lean beef
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
1 tsp mirin, or rice wine
1 clove of garlic, minced

1. In a small bowl, marinate beef while you prepare the dduk.
2. In a small pot of boiling water, cook the dduk for 5 to 7 minutes. They’re done when a fork easily pricks them. Remove from the water using a slotted spoon. Set aside.
3. Heat peanut oil in a sautÃ© pan. SautÃ© scallions until soft. Add the red bell pepper and the squash and cook until tender. Move the vegetables to the side to make room for the beef. Add the beef and sear for 2 minutes per side. Remove the beef using tongs onto a chopping board.
4. Remove the pan from the heat while you slice the seared beef against the grain. Turn on the heat again and add the beef back, the dduk and the remaining ingredients. Toss until completely combined. Add more kochujang paste if you want your dduk bok-kee spicier.

Category: Pasta + Noodles + Rice

Penne with Roasted Eggplants and Tomatoes

Dirty Rice with Brussels Sprouts and Tofu

Spinach Potato Gnocchi

Very Garlicky and Very Shrimpy Pasta

Dduk Bok-kee, Korean Beef SautÃ© with Rice Cake