Jump to content


Photo

Cookbook: Pasta


  • Please log in to reply
48 replies to this topic

#21 YBS

YBS

    Godol Hador

  • Members
  • 3,813 posts

Posted 05 June 2009 - 01:48 PM

Alton Brown debunked that myth. Adding oil does nothing but make it more difficult for the eventual sauce to adhere to the pasta (that's also why you don't want to rinse pasta; you're washing away all that helpful starch. You should shock it instead, if you absolutely must cool it down.). If you have sticking problems, it means you're not stirring enough right after the pasta has been dropped in. Stir for about 30 seconds continuously, then come back a few times in cooking and stir it again.

It sticks AFTER you strain the water.
One for all, all for one!

I don't agree! I'm just lazy to type.

#22 FYI

FYI

    Naive or Clueless?

  • Members
  • 16,184 posts

Posted 08 June 2009 - 10:19 AM

-Spicy Sesame Noodles- (Pareve)

Prep time:
Cook time:

Ingredients:
1 pound of thin spaghetti, cooked
1/2 cup peanut butter
1/3 cup soy sauce
1 Tbsp rice vinegar (or white)
1 Tbsp sesame oil
1.5 tsp hout pepper sauce
3/4 cup hot water
2 carrots
1 cucumber

Directions:

Write step by step.
Don't assume anyone knows anything.

Mix together, peanut butter, soy sauce, rice vinegar (or white), sesame oil, hot pepper sauce, and hot water.
Add in noodles
Cut up carrots and cucumber into matchsticks. Mix in to noodles/dressing.


Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=559313
Jersey Devil
Many people wish they could change their life, when all they really need to do is change their attitude towards life. - Sharon

#23 FYI

FYI

    Naive or Clueless?

  • Members
  • 16,184 posts

Posted 08 June 2009 - 10:26 AM

-Fettucini broccoli- Milchig

Prep time:
Cook time:

Ingredients:
1 pound fettucinne
1 onion
1 garlic clove
12 oz brocolli, cooked (I use the frozen packages, just defrost it fully first)
1 1/2 cups cream
1/2 cup parmesan cheese
Some salt

Directions:

Cook the pasta.
Saute the onion, garlic and broccoli in a pot that is large enough to later dump the pasta into and mix

Add the cream and cheese so it gets hot

Add the still-warm pasta in, mix and warm a bit more. You can pre-make the pasta before Yom Tov, just let it get to room temp otherwise you'll be waiting forever for it to heat up in the pot.


Serves:
This makes a lot- you can make less depending on how may people you are serving... but its a big hit with pasta lovers so maybe you'll want to have a lot around!

Pic:

H.com link: http://www.hashkafah...&...st&p=562862

Nechama
Many people wish they could change their life, when all they really need to do is change their attitude towards life. - Sharon

#24 Guest_Melech_*

Guest_Melech_*
  • Guests

Posted 08 June 2009 - 10:30 AM

....

#25 Amber

Amber

    ABG

  • Members
  • 3,358 posts

Posted 08 June 2009 - 10:37 AM

keep 'em coming!

For you:

Posted Image

#26 Ahavati

Ahavati

    meh

  • Members
  • 7,399 posts

Posted 08 June 2009 - 10:41 AM

:biggrin:
If not for my attempts to be a "good Christian" (i.e. someone who follows what Jesus taught and not what the Pauline Epistles taught), I doubt I'd be an orthodox Jew right now. Shemmy

#27 Guest_Shuli_*

Guest_Shuli_*
  • Guests

Posted 08 June 2009 - 01:59 PM

.

#28 YBS

YBS

    Godol Hador

  • Members
  • 3,813 posts

Posted 08 June 2009 - 05:02 PM

Maybe you're not doing it right. :unsure: There's no reason properly cooked pasta should be a gluey mess after straining.

Maybe, you're not doing it right!
One for all, all for one!

I don't agree! I'm just lazy to type.

#29 Guest_Shuli_*

Guest_Shuli_*
  • Guests

Posted 08 June 2009 - 05:06 PM

.

#30 YBS

YBS

    Godol Hador

  • Members
  • 3,813 posts

Posted 08 June 2009 - 05:32 PM

:unsure: You mean you're purposefully trying to make it a gluey mess? That explains your complaint about italian pasta...

It always sticks together when it cools off, unless you're doing something wrong!
One for all, all for one!

I don't agree! I'm just lazy to type.

#31 Guest_Shuli_*

Guest_Shuli_*
  • Guests

Posted 08 June 2009 - 05:34 PM

.

#32 Guest_Shuli_*

Guest_Shuli_*
  • Guests

Posted 08 June 2009 - 08:49 PM

.

#33 Tova

Tova

    Godol Hador

  • Members
  • 3,230 posts

Posted 08 June 2009 - 09:08 PM

Fried Spaghetti (pareve)
Prep time: 0 minutes
Cooking Time: 5 minutes

Ingredients:
Leftover spaghetti, from fridge is perfect
Seasoned Salt
Onion Powder
Garlic Powder

Directions:
Heat a large non-stick pan.
Place leftover spaghetti in the pan over medium heat.
Season to taste, and stir frequently.
When it's heated through, it's ready.

Note: Some people like it crispy, like me...others like it oily by putting it in a regular pan with a drop of oil....

Serves: depends on how much leftover spaghetti you have

(Tastes best when eaten with fingers picked out of the bowl that you're saving for later ;))

agent220


Interesting! We used to do it with (Jason's) bread crumbs.
So little room, so much to say!
The day will come when I will be able to properly and fully express myself in my sig. Today is a sad day.

#34 justbatya

justbatya

    Rebbe

  • Members
  • 2,093 posts

Posted 08 June 2009 - 09:11 PM

Interesting! We used to do it with (Jason's) bread crumbs.


What did you do w/the breadcrumbs? Sautee them in with the pasta?

Also, Agent, do you use any oil?

My poor SO still thinks that a Batya is a what, and not a who.


Soda-Club Home Soda Makers
Blog-o-rama

#35 Tova

Tova

    Godol Hador

  • Members
  • 3,230 posts

Posted 08 June 2009 - 09:20 PM

What did you do w/the breadcrumbs? Sautee them in with the pasta?

Also, Agent, do you use any oil?

Yes, we used oil (or Crisco, back in the day), with refrigerated (left over) spaghetti and sauteed it with the breadcrumbs. (Certainly not the healthiest side dish)
So little room, so much to say!
The day will come when I will be able to properly and fully express myself in my sig. Today is a sad day.

#36 Guest_Shuli_*

Guest_Shuli_*
  • Guests

Posted 08 June 2009 - 11:39 PM

More...


Ziti with Honey-Mustard Salmon (milchig)



1 lb salmon fillet(s)
1 T honey
freshly ground black pepper and salt
1 T oil
1 onion, chopped
2/3 c white wine
1 t dijon mustard
1/2 c heavy cream
1 lb Ziti


1. Preheat oven to 400. Coat salmon fillet(s) with honey and pepper, place in baking dish and bake for about 12 mins, until just barely done. Remove and set aside.

2. Heat oil in medium saucepan, add onion and cook until translucent. Add wine and simmer to reduce for 2 mins. Whisk in mustard, cream, and salt. Flake salmon into sauce, and allow to heat through.

3. Toss drained ziti in sauce, making sure to thoroughly coat. Garnish with fresh chopped parsley or chives, if desired.

#37 Amber

Amber

    ABG

  • Members
  • 3,358 posts

Posted 08 June 2009 - 11:47 PM

Baked Ziti with Pesto (milchig)
Spaghetti with Parsley Almond Pesto (milchig)

I :wub: pesto.

#38 agent220

agent220

    Mommy

  • Members
  • 7,142 posts

Posted 09 June 2009 - 08:26 AM

Also, Agent, do you use any oil?


Pam for the pan -- that's it. (Well I stopped using Pam; I just smear a bit of oil with a paper towel, but it has the same effect.)
I have given the recipe over to others who used oil, and it keeps it soft (and oily)...it's a bit different, also yummy, but not as healthy. I like mine a tad crispy. :rolleyes2:
When you try to make a statement, all you're really doing is raising questions.

#39 justbatya

justbatya

    Rebbe

  • Members
  • 2,093 posts

Posted 09 June 2009 - 08:30 AM

Pam for the pan -- that's it. (Well I stopped using Pam; I just smear a bit of oil with a paper towel, but it has the same effect.)
I have given the recipe over to others who used oil, and it keeps it soft (and oily)...it's a bit different, also yummy, but not as healthy. I like mine a tad crispy. :rolleyes2:


Ok thanks. I think I'd like it crispy too, and I thought oil would help that. But since you say no, I'll try it with just some Pam.

My poor SO still thinks that a Batya is a what, and not a who.


Soda-Club Home Soda Makers
Blog-o-rama

#40 agent220

agent220

    Mommy

  • Members
  • 7,142 posts

Posted 09 June 2009 - 08:49 AM

Sine the spaghetti is soft, the oil keeps it moist...I guess if you use bread crumbs like Tova, that helps "deep fry" it to make it crispy...the way I do it lets the moisture kind of evaporate...
When you try to make a statement, all you're really doing is raising questions.




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users