GASTRONORMOUS

I guess I have heard of cooking pasta like a risotto before, but never thought too hard about it. Over at Bitten, Edward Schneider writes about using dried mushroom soaking liquid combined with chicken stock to cook ziti in this manner. The resultant dish looks ridiculously toothsome. I have never been able to make a brothy sauce for pasta totally satisfying, but cooking the pasta in the sauce itself seems to add enough starch to give it some body. I think a splash of red wine might work well to start the process off using a rissoto-ish technique, rather than the stock the recipe calls for.

This recipe for asian slaw over at the Kitchn, sounds suspiciously like the delicious slaw at Rice (I don’t love this restaurant, but the slaw is really good). The salad looks great, though I might experiement with lowering the oil-to-vinegar ratio in their recipe.  I love oil and vinegar coleslaws, and this looks like a great alternative to the mexican-style one I often make.

Eat It: Brooklyn recently ate at two restaurants where I also happened to enjoy a meal: General Greene for dinner and Buttermilk Channel for brunch (yes! they are now open for brunch, but only on Sundays). I forgot to take pictures at both of my meals, so please take a gander at EIB’s posts. While the dishes she (he?) ordered are completely different than mine, the tenor of the review is similar (although I think I might have more thoroughly enjoyed my brunch at BC). And yes, despite my treacherous brunch experience at General Greene, I trepidatiously returned and the dinner wasn’t bad!

Even though I am generally not the hugest fan of recipes calling for canned dough, I admit that this baked gouda recipe over at Half-Assed Kitchen has sort of rocked my world (and no, I haven’t even made it. Just thinking about it is doing the rockin’).

This entry was posted on Friday, March 20th, 2009 at 1:10 pm and is filed under Feeder. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.