Recipe update

Here we go, the delicious recipes in so far:

The men have made a rather poor showing this time, eh boys? Huwge will be along soon with one of his scrumptious creations [he’s currently writing some excellent pieces following the appointment of the new US Attorney General]. But I’m disappointed that Richard hasn’t swooped in with one of his cake or scone recipes, Emrys with his famous lentil lasagne and Manly‘s sure to have some kind of spud recipe up his sleeve. Or elsewhere about his person…

So – the challenge is still on!

Jo‘s Cavatappi Affumicati

Note: Cavatappi are the corkscrew shaped pasta. You could use fusilli.

  • Start a big pan of water boiling and salt it well.
  • Taste your water and make sure it tastes salty. Too many people only put a tiny amount of salt in the water. Restaurants add enough to make the water taste salty.
  • In a saute pan heat up 1 to 2 TBS olive oil.
  • Add half a minced onion and cook until the onion is translucent.
  • Add 2 minced garlic cloves and stir for 1 minute, add 1/2 cup of dry red wine and cook 2 – 3 minutes more.
  • Now add either a tin (say 16 ounce for one serving) of good chopped tomatoes with their juice or if in season, 3 – 4 fresh ones, blanched, peeled, seeded and chopped.
  • Cook this mixture for about 4 – 5 minutes.
  • Add your pasta to the boiling water and cook until al dente.
  • Meanwhile take a few leaves of fresh basil and roll them up like a cigarette.
  • Using a knife cut across into thin strips (you could also tear your basil, but never mince it).
  • Taste your sauce. Add salt and pepper. If the sauce is too dry, add a bit more wine or some chicken stock.
  • Lastly add the basil. Shut the heat off.
  • Cube some smoked mozzarella (this is a firm mozzarella that has generally been smoked over pecan shells. You can generally find it in most supermarkets now).
  • Drain your pasta and tip it into a warmed bowl.
  • Add the smoked mozzarella cubes and toss a few times.
  • Now pour the sauce in, toss again.
  • Sprinkle with freshly grated parmesan.

5 Responses to “Recipe update”

  1. Huwge
    January 14th, 2005 23:32

    Tomorrow I promise there will be something worth cooking up, just too tired to type it out at the moment

  2. Em
    January 14th, 2005 23:41

    I don’t seem to have a copy of the lentil lasagne recipe to hand, Daisy, but know you’ve had at least two copies – can you send me one back? :-)

  3. Mary
    January 15th, 2005 03:32

    Just a minute to spend – see knock knock for situation. Was thinking of how we made fish chowder similar to your recipe when on sailing trips. the only difference was that we used the catch of the day and haddock doesn’t run in the Southern Atlantic. It is marvelous to eat, sitting on deck, all suntaned and worn out from the day on the ocean. Took me back to some wonderful times. Miss you all. I know everyone is posting the most marvelous bog info and I am stuck. Should be back up later tomorrow. Miss you all.

  4. Huwge
    January 15th, 2005 18:03

    It’s on its way up – too long to paste here

  5. anan
    January 15th, 2005 20:24

    ok so… i have a lot of entrees that i can cook in my sleep (and frequently do), but my favourite recipe is Cheater’s Shortbread, because you can actually make it while unexpected guests are walking in the door and still have something decent to give them with their tea. It goes like this:

    Throw together 2 c. of flour, 1/2 c. icing sugar, 1 c. butter, 1 tsp. vanilla and mix furiously. Pour into an ungreased (long) baking dish and bake at 350 degrees for about the time it takes to boil a full kettle (10 minutes) or until edges are goldenish.
    Cut, wait a few minutes, and serve with cuppas all round. Look unruffled.

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