Tagliatelle with wild Mushrooms

Similar to the recipe for th Casarecce with Chantarelle, I prepared Tagliatelle with a mushroom creme sauce.

Enjoy!

-- Elke

Festive Cheese Covered Pork with Pomegranate

One of the signature dishes of the popular Brooklyn restaurant Mesa Coyocan is pork and chicken, with lots of different nuts and fruits, bathing in Mexican cheese. I wanted to create something as pretty but simpler.

I started with heating water, and when it was boiling, I added the pasta.

Then seasoned four small pork loins with salt and white pepper, and fried them in a little bit of olive oil.  While they were frying, I roasted a small hand full of almonds in a non-stick pan.

When the pork was tender, and nicely browned, the almonds were nicely roasted too and I added them on top of each of the pork pieces. On top of the almonds came a slice of cheese, I used German butter cheese. 

I turned of the heat and covered the pan with a lid.

In the mean time, I cut a pomegranate and peeled out half of the kernels. 

When the pasta was done, I drained it and eventually arranged the pork on two plates together with the pasta and decorated with the pomegranate. Serve immediately.

-- Elke ♥ 

Meatballs - Prepared by my friend Mike

On a recent Saturday, my friend Mike cooked a lovely meatballs recipe from the A Man and His Meatballs cook book written by chef and restaurateur John Lafema. We all agreed that the meatballs could have needed some more *umpf* in form of something as simple as salt and pepper, but the consistency and the overall taste and presentation were delicious.

 

Thank you, Mike. We'll gladly enjoy them again!

-- Elke♥

Udon Noodles with Miso and Chicken

I was in the mood for some Udon Noodles and after a quick look in my fridge, I decided to go with the following:

WHAT YOU NEED 

In the above picture: 

• 1/2 a package Udon noodles, ca. 1/2 pound
• 4 scallions
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 1 tomato, cut in small pieces
• 2 tablespoons of miso paste

Not in the picture:

• 1 tablespoon of peanut oil
• 1/2 pound chicken tenders, cut into pieces
• 1/2 a lime
• Soy and hot sauce to taste

 HOW IT IS DONE

• In a big pot heat water, add a bit salt, once boiling cook the udon noodles al dente, according to the package instructions.
• In the meantime, heat the oil in a big pan and nicely brown the chicken.
• Reduce heat and add the garlic, ginger and tomatoes.
• Cook on low heat.

• Add one or two laddles of the noodle water.
• Add the miso paste.
• Add the udon noodles.
• Add the scallions, and carefully fold everything together. 
• Drizzle with lime juice.
• Let simmer for about two minutes.

Divide into two bowls and serve together with soy and hot sauce.

 Guten Appetit!

-- Elke♥

The Key To A Flavorful Tomato Sauce

For an easy but tasty lunch last Sunday, I just quickly whipped together Linguine with a fragrant tomato sauce. The key to a flavorful sauce are slightly browned garllic and a handful of fresh herbs like basil. Everything else then falls into place.

You basically slightly roast on very low about 4 cloves of minced garlic in a table spoon of good olive oil. Be careful to not burn it! It only may get slightly brown, until it smells nicely. If it burns, start again, seriously.

Then you add a can of diced tomatoes and let it all simmer until the pasta is ready. About 20 minutes.

You finish the dish with a handful of basil, and salt and pepper to taste. If you don't have basil, use rosemary. That's all! Don't forget fresh grated parmigiano.

 Guten Appetit!
-- Elke♥