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jubei33
30th December 07, 08:48 AM
so, here's another i've had saved back for a while.
Here's what you need:
about 1 cup of whipping cream, some butter, basil pesto (or just basil leaves and garlic), salt, pepper, 1 tomato, mushroom, some meat (if you like) and an onion.

first thing's first: knife skillz. On the street or in the kitchen, these are important because Knives will cut your fucking hands right off!
A good first step is to pinch the knife with your thumb and index finger on the blade right after the handle. This should be around the knive's center of balance and it will also give you balance to keep the knife from turning sideways:
http://i131.photobucket.com/albums/p297/jubei33/cutyoufool.jpg
the next part is to use your other hand to hold the food steady while you cut. You don't want it to slip and you don't want missing fingers, so curl them up so that only the knuckles are flat against the blade of the knife.
http://i131.photobucket.com/albums/p297/jubei33/knuckles.jpg
using small movements slide the knife up and down. use your knuckle to gauge how wide to cut the food. Eventually you'll get quicker too.
http://i131.photobucket.com/albums/p297/jubei33/cutting.jpg

now for the main event: julliene all that stuff up, skinny is nice. Take the tomato and remove its skin and cut into cubes.**
http://i131.photobucket.com/albums/p297/jubei33/ingredients-1.jpg
add a touch of butter to the pan and one whole chilli pepper. simmer but don't burn it, remove after the oil turns a little orange or darker. simmer onions, mushrooms. cook meat and then remove everything.
http://i131.photobucket.com/albums/p297/jubei33/onions.jpg
on low heat melt some more butter and add your whipping cream. simmer but don't let it come to a boil. stir alot, if all else fails turn down heat more. reduce. It should be thick like a sauce.
http://i131.photobucket.com/albums/p297/jubei33/creamsauce.jpg
add the tomato, basil pesto, other ingredients and salt and pepper to taste. Toss in pasta and mix well. Serve and enjoy.
http://i131.photobucket.com/albums/p297/jubei33/creampasta.jpg


**to de-skin a tomato, put it in boiling water for a couple o seconds, then put it in the freezer for like 2 mins to cool it. The skin should come right off.

Riddeck
30th December 07, 10:10 AM
**to de-skin a tomato, put it in boiling water for a couple o seconds, then put it in the freezer for like 2 mins to cool it. The skin should come right off.


Ice Water works well. Do not forget to score the bottom of the tomato (with an "X") really makes it easy.

Cullion
30th December 07, 11:06 AM
I've never been sure about tomato and cream combos. I think I'd prefer this without the tomato and onion.

jubei33
30th December 07, 06:15 PM
yeah the x forgot to mention it. Good point riddeck.

cullion: yeah you can use the sauce for just about anything. Its kind of a basic, variations are all over the place.

MaverickZ
30th December 07, 07:25 PM
i thought this was going to be another porn spam thread

jubei33
30th December 07, 07:44 PM
you should read my cookie thread then, lots of nuts in that one.

Olorin
31st December 07, 02:10 AM
And Sociocide moves one step closer to becoming a cooking forum...

Along those lines, I made my own potato chips the other night.

http://www.bullshido.net/gallery/data/500/medium/Chips.jpg

Kein Haar
31st December 07, 02:11 AM
Sloppy hijab action.

DAYoung
31st December 07, 03:20 AM
I've never been sure about tomato and cream combos. I think I'd prefer this without the tomato and onion.

Cream sauces make me sleepy.

MEGA JESUS-SAMA
31st December 07, 03:29 AM
I put some cheese on some bread today, pretty rad.

DAYoung
31st December 07, 03:31 AM
Ooooooo...

What sort of cheese?

What sort of bread?

Olorin
31st December 07, 03:40 AM
I put some cheese on some bread today, pretty rad.

Its a good start.

In a year or two you will be cooking a nice steak in 1 1/2 TBSP butter and 1 1/2 TBSP cooking oil to medium rare. Poring out the fat, adding 1/2 cup red wine, reducing it, and whipping in 2 TBSP butter to make a nice sauce.

Seriously its awesome.

Riddeck
31st December 07, 04:04 AM
Its a good start.

In a year or two you will be cooking a nice steak in 1 1/2 TBSP butter and 1 1/2 TBSP cooking oil to medium rare. Poring out the fat, adding 1/2 cup red wine, reducing it, and whipping in 2 TBSP butter to make a nice sauce.

Seriously its awesome.

Learn to make a buerre monte to coat your steak after you cook it. (weather you grill, sautee (sear) or broil.

It creates a neutral 'barrier' that will keep all the juices inside the steak. Also is good for plating, as blood will not leak out all the fuck over.

Olorin
31st December 07, 04:12 AM
Learn to make a buerre monte to coat your steak after you cook it.

That is what I am doing, only using wine instead of water to make a sauce. Water does not add any flavor to the party.


Also is good for plating, as blood will not leak out all the fuck over.

If you let it rest for five minutes it is not such an issue.

I might be missing something how do you make and use your beurre monte'?
.

DAYoung
31st December 07, 04:16 AM
Wine is better.

History wins again.

Olorin
31st December 07, 04:19 AM
Wine is better.

History wins again.

I get most of my wine from my sister in Bulgaria. Seriously, Eastern Europe has some kick ass red wines.

DAYoung
31st December 07, 04:24 AM
Tell me more about these ex-Soviet wines...

ARE THEY RED?

Bwahahahaha!

HAHAHAHAHAHAHA!

HAHA..ahem...

Heh.

*sigh*

Olorin
31st December 07, 04:25 AM
This is the one I had tonight...

http://www.bullshido.net/gallery/data/500/medium/crop_wine.jpg

My extended family has their own vineyards in Europe and hotels on the Black Sea, suck on THAT!
.

DAYoung
31st December 07, 04:26 AM
Jesus Christ.

Ok, I've got that out of the way.

Care to describe it for the throng?

MEGA JESUS-SAMA
31st December 07, 04:28 AM
Ooooooo...

What sort of cheese?

What sort of bread?

Garlic jack. The bread is foccaica, and while I'm not sure what that means it's unsliced so it must be pretty legit.

Olorin
31st December 07, 04:39 AM
Jesus Christ.

Ok, I've got that out of the way.

Care to describe it for the throng?

Well, I am not a wine guy, but it is a nice red. Not as dry as a merlot, probably more like a Burgundy. Not too sweet not too dry.

I need to start importing Eastern European wine to the US. It costs around two dollars a bottle over there and I could sell it for ten to twelve dollars here. It is really good and this is from a guy who hates wine.

DAYoung
31st December 07, 04:44 AM
You hate wine - that's perhaps why you think this is good.

Do me a favour. Get a wine-savvy mate to try it with you.

And reply to my PM, you aloof bastard.

DAYoung
31st December 07, 04:46 AM
Garlic jack. The bread is foccaica, and while I'm not sure what that means it's unsliced so it must be pretty legit.

'Focaccia'. I'm assuming that's a typo.

What's garlic jack? A soft cheese with...you know...garlic?

Olorin
31st December 07, 04:49 AM
And reply to my PM, you aloof bastard.

I have been out of town for the holidays...

:-(


Do me a favour. Get a wine-savvy mate to try it with you.

Well my girlfriend loves wine. Mostly German Rieslings. She normally does not like reds but she like this. But she is also a Jew with a grandfather in the Nazi SS, and a grandmother in the Hitler Youth...so she likes contradictions.
.

DAYoung
31st December 07, 04:51 AM
No excuses.

No retreat.

NO SURRENDER.

I will break you, like I break your friend.

And I must break you.

And it's payback time.

MEGA JESUS-SAMA
31st December 07, 04:57 AM
A soft cheese with...you know...garlic?

Uh-huh. Parsley too.

I also have havarti in the house.

Riddeck
31st December 07, 04:58 AM
That is what I am doing, only using wine instead of water to make a sauce. Water does not add any flavor to the party.



If you let it rest for five minutes it is not such an issue.

I might be missing something how do you make and use your beurre monte'?
.

Naturally. Flavour is key. When I work with prime cuts of meat, I typically strive to enhance the flavour of the steak itself, and not so much alter it, with sauces strong in flavour. However, making a buerre blanc, or monte, or negro, or whatever form you want to, is a good thing. Experimentation makes for good food. (So long as you do not go overboard)

As for the use of buerre monte..Thomas Keller is a good starting point for anything food. Regarded as one of the best (if not the best), he is chock full of information.

http://www.foodandwine.com/recipes/aspen-2002-buerre-monte:-the-workhorse-sauce

He talks about poaching in Buerre Monte, which is WONDEROUS when you start exploring with other flavours (Monte is just a base). A guy I work with cooked a private dinner party for his parents and 5 other guests, and did a Vanilla Poached Lobster, and said it turned out fabulous. I can only imagine.

That link is a portion taken out of Thomas Keller's book.

And you are supposed to let the meat rest for 5 mins, but if you cook in, or rest in a buerre monte, what you are doing (as I said before) is creating a neutral *something* which keeps all the juices tucked away in the meat, where they belong.

DAYoung
31st December 07, 05:00 AM
Uh-huh. Parsley too.

I also have havarti in the house.

Whoah. European sophisticate.

You're like...a beautiful hybrid of May Welland from The Age of Innocence and her rival, Ellen Olenska.

jubei33
31st December 07, 05:02 AM
ok what wine hits your spot? I've got choices this new years eve: 3 kinds of whiskey: dalwhinnie, glenrothes and glenkinchie, a bottle of opus one, and a japanese local brew called miyoshi becken beer (the wiezen is so-so so far).

olorin: what did you use to cut your chips? I made a batch of yam chips for the folks over here, pinch of salt, they love that.

MEGA JESUS-SAMA
31st December 07, 05:07 AM
Whoah. European sophisticate.

You're like...a beautiful hybrid of May Welland from The Age of Innocence and her rival, Ellen Olenska.

Are you coming on to me?

DAYoung
31st December 07, 05:12 AM
Are you coming on to me?

Is that what you want?

'Cause I don't want to disappoint you when I inevitably say 'no'.

MEGA JESUS-SAMA
31st December 07, 05:14 AM
Well, I thought you might be talking to Riddeck but I gave you the benefit of the doubt.

Riddeck
31st December 07, 05:18 AM
Well, I thought you might be talking to Riddeck but I gave you the benefit of the doubt.

I am not sure he likes long haired bass players.

http://b6.ac-images.myspacecdn.com/00865/67/73/865603776_l.jpg

Though I know you do.

MEGA JESUS-SAMA
31st December 07, 05:19 AM
It's short haired bassonists for me.

jubei33
31st December 07, 05:20 AM
you look like an ewok in that picture or cousin it :)

DAYoung
31st December 07, 05:30 AM
ok what wine hits your spot? I've got choices this new years eve: 3 kinds of whiskey: dalwhinnie, glenrothes and glenkinchie, a bottle of opus one, and a japanese local brew called miyoshi becken beer (the wiezen is so-so so far).

olorin: what did you use to cut your chips? I made a batch of yam chips for the folks over here, pinch of salt, they love that.

I like shiraz, though I've been drinking a petit verdot this fortnight (gift from next door).

Tonight, however, I'll be having Glenfiddich, and it's a toss up between Torchwood (the TV show) and Lady Chatterley's Lover (the book).

But I expect reviews of the scotches you're drinking.

OR IT'S THE BROWNING .50 FOR YOU.

jubei33
31st December 07, 05:45 AM
damn, I knew giving you directions for that rig would be trouble. See, when you help someone more homework from the professor..nah mysogeny is policy number one from now on. :)

yeah, im on a scotch kick now. So i'll be reviewing the lot and a few that weren't mentioned in the other thread. As soon as I finish one of these bottles I'm probably going to get a bottle of lagavulin or another islay, or maybe isle of jura (supposed to be the only one from that island). What kind of glenfiddich Btw?

so far though, the dalwhinnie has good flavor--woody, but its really, really vaporous. can't eat/drink anything else with it.

watching newyear's K1 too.

MEGA JESUS-SAMA
31st December 07, 05:59 AM
Uh-huh. Parsley too.

I also have havarti in the house.

ufJTqT5gMg0

jubei33
31st December 07, 06:10 AM
i just watched Pride's Tamura use a kimura on ..jeeze whats his name tokoro i think, and totally get it locked in and he's just asking this guy to tap out and his opponent is like nope. He totally didn't bust his arm, what a good sport. cheers to that next is kid yamamoto.

DAYoung
31st December 07, 06:17 AM
damn, I knew giving you directions for that rig would be trouble. See, when you help someone more homework from the professor..nah mysogeny is policy number one from now on. :)

yeah, im on a scotch kick now. So i'll be reviewing the lot and a few that weren't mentioned in the other thread. As soon as I finish one of these bottles I'm probably going to get a bottle of lagavulin or another islay, or maybe isle of jura (supposed to be the only one from that island). What kind of glenfiddich Btw?

so far though, the dalwhinnie has good flavor--woody, but its really, really vaporous. can't eat/drink anything else with it.

watching newyear's K1 too.

12 Year Old Glenfiddich. (The cheap one.)

jubei33
31st December 07, 06:24 AM
that ones good though. price doesn't always mean good. I mean look at the so called 'lost distilleries', some of those go for like 600$ a bottle and I bet most are products of name recognition and speculation rather than flavor and drinkability

Kein Haar
1st January 08, 01:08 PM
Sloppy hijab action.