Another pasta dish, simple and tasty. Maybe I should start a series on this pasta dishes great for quick lunches or fast dinners that are ready in 20 minutes. What I love about this pastas is that the sauce is so fast that they are ready in the time needed to cook the pasta and they taste so much better than something out of a can, frozen or microwaved. And seriously it takes about the same time.
My mom was around last week so we were immersed in a tour de force of hamburgers, corn dogs, onion rings, chips, restaurants and all things very American. Result every time I cooked I cooked some really simple pasta dish and as soon as she left we decided to eat light and health things for at least a couple of days. We also decided to start out the light and healthy session with a warm simple soup. For some reason, lately I like Japanese style soups a lot. I found them comforting, very filling (I probably drink about a gallon of the broth every time) and the flavors are great: sweet and salty. So now I have been working on figuring out the broth and toppings.
Of course I am Italian and am not very familiar with Asian ingredients, so I never have anything more exotic than soy sauce at home. I am always worried I won’t know what to do with those and they will end up rotting in the fridge or on the shelf. Lately, however, I decided to try and get some dashi packet to experiment with Japanese soup and using Nami’s posts on noodles and the web to figure out substitutes, I set out to prepare my own version of a Japanese soup.
In reading the recipe, please consider I make no claim of authenticity and I am working with whatever I have in the house. As you probably have noticed I am a master of the open the fridge and cook whatever you find game…
Eons ago when I was hosted by a very nice German family and for breakfast I used to eat this awesome rhubarb and banana jam that I loved. I don’t remember the taste anymore because, as I said, it was eons ago ca. 1998, I only remember I loved it.
Rhubarb is not a very popular ingredient in Italy and my mom hates it anyway, so no more rhubarb jam for me after I got back from Germany. But in the US rhubarb is much more common. And just yesterday I saw 2 or 3 recipes using rhubarb. So I decided to go on line and look for a recipe.
After a bit of scouting I discovered that the recipe is actually really easy and that I had to make a decision on the quantity of sugar I wanted in my jam and whether I wanted to precook the rhubarb or not. I drew on my general jam knowledge and decided not to precook the rhubarb and to use a ratio of 1:2 sugar to rhubarb.
Today I made a very simple tarte starring grape as its main ingredient. The cake is just fruit in a shell, but works beautifully and tastefully. I would think is a great way of getting picky eaters to eat fruit. I am not a picky eater, but like it a lot! And BF already had 2 slices…
Yesterday I prepared my first pull apart bread and it turned out pretty well!
The most complicated part was figuring out how to make the bread part of the bread. Some recipe call for buisquits dough, some for frozen rolls, some for soda bread… I wasn’t sure what to do, but in the end I decided to make some regular bread using dry yeast and then make it a pull apart bread by adding some sort of filling.