It's raining like crazy here - perfect day to whiz up a peanut sauce to toss with your favourite noodle - vermicelli, spaghettini, capellini (angel hair) or even corn "macaroni" pasta or rice pasta if gluten is an issue - they're all tasty and reflect the huge Asian influence in San Francisco. Make the sauce whenever you feel the urge, whisk before tossing with your hot noodle - enjoy the dish hot or cold. This makes enough sauce for 8 ounces of noodles - but feel free to increase the amount of sauce for a crowd or leftovers!
1 clove garlic, finely chopped
1 tblsp. finely chopped garlic (look for minced fresh garlic in health food stores for ease)
2 tblsp. peanut butter
1 tblsp. brown sugar or agave
2 tblsp. soy sauce
3 tblsp. sesame oil - toasted is most flavourful and look for pure
1 tblsp. rice or red wine vinegar
1 tsp. chinese chili paste with garlic or other desired hot sauce and to taste
1 green onion, chopped
1/2 cup cilantro leaves
1/2 cup coarsely chopped peanuts - optional
Place all ingredients, but onion, cilantro and peanuts in food processor and pulse to blend. Taste and adjust any sweet/sour/spicy element, if needed or desired.
Cook desired pasta, drain (do not rinse) and toss with peanut sauce.
Sprinkle with green onion, cilantro and peanuts.
Serve hot or at room temp.
Serves 2 - 4
Thursday, April 8, 2010
Wednesday, April 7, 2010
San Francisco dreamin'
Food is such an integral part of SF - but as part of the spring thing - a mushroom ragout over grilled bread sourdough for authenticity if you wish - sounds just about perfect. The parsley is popping up out of our local gardens and adds that extra freshness.
Wild Mushroom Ragout on Grilled Bread
2 lb. mixed wild and cultivated mushrooms - stems removed from shiitake - cut into strips if large or left whole if small - you want people to SEE the variety you are using
2 tblsp. butter
2 tblsp. extra virgin olive oil
1 tblsp. chopped shallot or use 2 green onions, finely chopped
3 cloves garlic, finely chopped
pinch nutmeg
1/2 cup dry white wine
splash of balsamic vinegar
2 tblsp. heavy cream - optional
salt and freshly ground pepper
fresh chopped parsley
thick slices of sourdough or country-style bread
Saute 'shrooms in butter and oil until softened and most of the liquid has evaporated.
Add the shallot, garlic, nutmeg and white wine.
Bring to boil and reduce liquid until syrupy or desired amount is left in the pan.
Splash a little balsamic in, season well with salt and pepper and add cream, if desired.
Grill bread on the barbie on High until toasted on both sides - don't leave it - it burns quickly.
Top grilled bread with mushroom ragout and sprinkle with parsley.
Drizzle with a few drops of extra virgin olive oil and a bit more salt and pepper.
Shaved parmesan or romano is also nice, if desired.
Enjoy with a glass of pinot grigio or rose!
Wild Mushroom Ragout on Grilled Bread
2 lb. mixed wild and cultivated mushrooms - stems removed from shiitake - cut into strips if large or left whole if small - you want people to SEE the variety you are using
2 tblsp. butter
2 tblsp. extra virgin olive oil
1 tblsp. chopped shallot or use 2 green onions, finely chopped
3 cloves garlic, finely chopped
pinch nutmeg
1/2 cup dry white wine
splash of balsamic vinegar
2 tblsp. heavy cream - optional
salt and freshly ground pepper
fresh chopped parsley
thick slices of sourdough or country-style bread
Saute 'shrooms in butter and oil until softened and most of the liquid has evaporated.
Add the shallot, garlic, nutmeg and white wine.
Bring to boil and reduce liquid until syrupy or desired amount is left in the pan.
Splash a little balsamic in, season well with salt and pepper and add cream, if desired.
Grill bread on the barbie on High until toasted on both sides - don't leave it - it burns quickly.
Top grilled bread with mushroom ragout and sprinkle with parsley.
Drizzle with a few drops of extra virgin olive oil and a bit more salt and pepper.
Shaved parmesan or romano is also nice, if desired.
Enjoy with a glass of pinot grigio or rose!
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