Thursday, September 14, 2017
So how to cook them? I think in a roasting pan, they're about 6 feet long! Then maybe serve in dashi stock with mentaiko. We'll see.
Monday, July 17, 2017
Sunday, May 7, 2017
Thanks to my friends at Hester Ranch, for whom I'm developing a full recipe now.
Tuesday, April 25, 2017
You have to try this dish! It's a cup of 00 Flour and an egg, kneaded for about half an hour, rested for 2 hours, rolled out and cut on a chitarra. Boiled a minute, then gently sauteed in Irish Butter, Red Boat Fish Sauce, 1/2 lime, Cilantro, Sriracha and some Urfa Chili. Perfect chewy, salty, spicy and unctuous. I could eat this every day.
Tuesday, March 14, 2017
Melt two peeps into a slightly sweet sugar/water solution. Add a drop of maraschino cherry syrup. Keep warm.
Arrange the noodles in a bowl with a fresh peep or two on top. Pour the syrup over the peep so he looks hot and sweaty. Add colored sprinkles. Or whatever decorative candy you like.
Garnish with a maraschino cherry, but not a good one, like Amarena, Luxardo, Fabbri.
P.S. This is NOT in the forthcoming book!