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 ♥ 

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♥

Spicy Thai Noodles with Fresh Vegetables

Total time: 30 minutes

It's easy to have a couple of Thai staples at home and simply adding a few fresh ingredients for a delicious meal! I was surprised myself how delicious this was.

Try to stock up on low sodium soy sauce, fish sauce, Sriracha (hot chili sauce), peanut oil, sesame oil as well as different sorts of rice noodles. I also always have fresh ginger, garlic, onions and eggs from free roaming hens at home. All I extra bought for the following dish were snow peas and red peppers. You can substitute these two vegetables with any other you prefers. You can even add more vegetables to the dish without loosing flavor. Give it a try!

What You Need

For 2 people

• 1/2 box or 8oz straight cut Thai rice noodles
• 1 red paprika, cut into pieces
• 1 cup snow peas
• 3 small cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon fresh lemon grass, minced

• 2 teaspoons peanut oil
• 1 teaspoon sesame oil
• 2 medium eggs, beaten
• 2 teaspoons fish oil
• 2 teaspoons low sodium
• 1 teaspoon Sriracha (hot chili sauce) 
• 1 teaspoon black sesame for decoration 

How It Is Done

• Start by soaking the noodles for 25 to 30 minutes in really hot tab water. If yours doesn't really get hot, you might use some heated water or soak the noodles longer. They have to  be really chewy and flexible before you can stir fry them.

• Heat the peanut and sesame oil in a large pan or wok if you have.
• Add garlic, ginger, lemongrass, peppers and snow peas at medium heat and stir fry for 2 minutes.
• Add soaked noodles and stir for 3 to 5 minutes. Keep the medium heat or turn it a bit down if it gets too hot.
• Season with fish oil, soy sauce and hot sauce.

• Shortly before serving, carefully fold the eggs in and let cook for 1 to 2 minutes. Don't let the egg get too sticky.

Divide onto two bowls, garnish with black sesame seeds and serve immediately. Have extra soy and hot chili sauce at the table.

Guten Appetit!
-- Elke♥ 

Super Fast and Easy Hot and Sour Soup

Total time: 20 minutes

It hasn't stopped snowing in New York City since December last year, and when it's cold outside, you want something warm inside. I didn't feel like big cooking though, that's why I just whipped up this quick dish. Takes less than 10 minutes from start to finish!

What You Need
For 2 people

• 2 packages udon noodles including the soup base (if the udon noodles come without, use 1 cube of vegetable or chicken soup instead)
• 3 teaspoons Tom Yum paste (comes in a glass jar and is also labelled as Hot and Sour Soup Mix)
• 5 cup water
• 10 medium shrimp, cleaned and tails removed
• 2 large shitake mushrooms, cut into thin stripes
• 1 lime, 1/2 of it cut into slices, other half squeezed for juice
• Cilantro for garnish

 How It Is Done

1. In a deep pot, heat the water. 
2. When the water is boiling, add soup base, Tom Yom paste and stir gently.
3. Lower heat, add noodles, shrimp, shitake mushrooms to the soup and let simmer for 3 to 4 minutes.
4. Ladle soup onto 2 bowls, drizzle lime juice on top, garnish with lime slices and cilantro.

Guten Appetit!
-- Elke♥