Monday, October 18, 2010

Light Cream Sauce over Noodles

I love cooking shows because of the inspiration and drive to make something new and different, though they do make you very hungry.

I modified this recipe from one I saw on TV earlier today.

Ingredients:
1 bag of wide egg noodles
2 tbs of canola oil (not olive its too "flavorful")
2 cloves of garlic diced
1 large red pepper diced
5-6 cremini mushrooms or baby bella mushrooms chopped
8oz of creme fraiche (or if your grocery sucks like mine heavy cream)
1 egg yolk

Make the noodles to the bag instructions, maybe a little less so the noodles are kinda bity.  While the noodles are cooking, in a medium saucepan, saute the garlic, pepper and mushrooms until the peppers are tender (3-5 minutes).   Remove from heat briefly, add creme or cream and bring to a simmer.   Wisk in egg yolk.  Add salt and pepper to taste.  Toss over the noodles and serve with some parmesan on top and chopped chive.   Simple flavor, great results. 

Friday, October 8, 2010

Tomato Leek and Onion Soup

Great way to start fall and soup season.  This one will stay in the back of your mind all season.


1/4 cup olive oil
1 large yellow onion, diced
2 leeks thinly sliced
1 clove of garlic, minced
small handful of fresh parsley
small handful of minced fresh time
1 bay leaf
16 oz of diced tomatoes (since our garden wasn't so great this season I used canned)
3 cups veggie broth

Heat onions, leeks, and garlic with the oil in a skillet and SLOWLY saute until translucent.  Nobody likes burnt garlic, so let it cook up slowly.  In a larger pot, combine the veggies with the rest of the ingredients and bring to a boil.  Lower the temp and simmer for 20-30 minutes until tomatoes are cooked.  Season with a little soy sauce and honey (trust me on this), and garnish with green onions.

We served this over some long grain brown rice with jalapeno cheddar biscuits on the side.  This made enough food for dinner, lunch, and lunch again.    The sweetness of the leeks linger on your tongue, while the honey accentuates and cuts the acidity of the tomatoes.   The color of the dish reminds me of the leaves of the poplar outside my front door.
Happy Fall!