pasta

“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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Part of the fun of creating a new dish is the right to name it 🙂
Sometimes, (often) 🙂 the name is not related to the ingredients of the dish, such as in the dish featured here. Many times, the name was given to honor a person, a profession, or an occasion, etc.
When I came up with this dish, I remembered the dabbawalla which impressed me so much when I saw them in India. Meanwhile, I also saw a number of posts on YouTube, documentaries on TV and I also read articles in books and magazines about Dabbawalla. (Check out the episode on Top Gear) 🙂 🙂 🙂
The more I know about dabbawalla, the more I respect them and the system they created. I don´t know if there is another dish which honers these people and their system, so now, at least I have tried to do my own small part to do so.  🙂
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oh my………..

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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Curried Noodles

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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Preparation :
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Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Very few beautiful, heart and belly-warming dishes are as easy to prepare as these beef-noodles. At times I have eaten the noodles just with broth, at other times I have eaten the meat just by itself or over steamed rice. Any way I choose, I enjoy each one of them, but of course, the whole schamuckas as shown on this page is the very best of them. 🙂
I especially love the simplicity of the preparation. Hot broth, udon noodles and caramelized beef and caramelized scallions and voilà – culinary heaven has been reached ! 🙂
(In Japan, one usually adds a few slices of fish cake ( Narutomaki ), but I can do without that……..
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Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Caramelized Beef only

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Udon in Broth only

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Preparation :
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Easy Does It # 37 – Homemade Gyozas (Potstickers)

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Gyōza (Japan), Potstickers (USA), Jiǎozi (China), Mandu (Korea), Maultaschen (Germany),  Pierogi (Eastern Europe), Pelmeni (Russia), Ravioli (Italy) are just a few names for stuffed dumplings/dough pockets which are served around the World.
Nearly all cuisines have at least one variation of these delicious marvels. Some are eaten as snacks, others as appetizers or main courses, they are served dry or in soup, boiled, steamed, sauteed, fried or a combination of these cooking methods, some are big while others are small, some are sweet, some are savory.
Fillings can consist of almost anything you can think of, such as seafood, pork, veggies, fresh fruits, candied fruits, even soup (Xiao Long Bao— Chinese Soup Dumplings), etc, etc, etc.
Here you have a very simple, easy and quick version of Gyozas/Potstickers. The pork can be substituted with chopped shrimp for a different taste, or you can mix 2/3 of pork with 1/3 of shrimp, or cab meat, veggies, and so forth.
As for the folding, as usual, practice makes the master – but if you just want the dumplings without too much headache about complicated folding, just flip one side of the wrapper over into a half-moon, or, if you use square wrappers, fold into a triangle -done 🙂
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“Easy Does It” Dumpling Stuffing Recipe :
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Click here for different Asian Dumpling Shapes
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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Preparation :
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried pasta is one of my favorite “quick-meals”, tasty food that can be prepared without much effort, time and money.
Here I have combined curry- pasta for the first time with cold, crisp lettuce and I was just blown away by the difference this addition has made to a familiar dish which I enjoyed so many times before.
The different temperature, texture and seasoning of the raw greens and the hot, spicy pasta made this a very new curried pasta experience and it will be showing up on my table often from here on……
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Preparation :
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names).
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Recipes for pasta e fagioli alter greatly, the only true requirement being that beans and pasta are included. Ingredients vary from region to region, town to town, restaurant to restaurant, household to household, cook to cook, and of course, also depend on available ingredients.
Pasta e fagioli is most commonly made using cannellini beansGreat Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oilgarlic, minced onioncelerycarrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or other proteins and a meat-based stock. The consistency of the dish can also differ to a wide range, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
As for the version on this page, it could not be more perfect for my personal taste/texture. I prepare Pasta and beans in uncounted versions all the time, but pigs feet, pork/tomato broth, pasta and bean can hardly be topped (unless you add tripe)  🙂

P.S.
The word for “beans” varies in different Italian languages, e.g. fagioli [faˈdʒɔːli] in standard Italianfasule [faˈsuːlə] in Neapolitan, and fasola [faˈsɔːla] in Sicilian. “Pastafazoola“, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, “Don’t be a fool, eat pasta fazool”; and the song “That’s Amore“, by Warren and Brooks (popularized by Dean Martin), includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”.

Pls note:
Part of the above article is an excerpt from wikipedia.
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

 

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Preparation :
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Geschmorte Kalbsbrust (Braised Veal Breast)

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Geschmorte Kalbsbrust (Braised Veal Breast)

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Not only is Veal / Breast one of my favorite animals/cuts, it is also the best bargains you can find for any meat, with the average price here in south Florida being just around $2.50 to $3.50.
The only place I can usually get it are the Asian or Latino markets. In a way, Veal’s lack of popularity is a blessing for poor retirees like myself, because it is the only meat I can really splurge on often, without emptying my coffers to the bottom.  🙂
I like veal breast prepared any style, bones-in, boneless, stuffed (my favorite), grilled, braised, simmered, whole, sliced on the rib, cubed for stew, etc, etc, but this recipe beats them all 🙂
And of course, the pasta – to die for !
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Geschmorte Kalbsbrust (Braised Veal Breast)

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Geschmorte Kalbsbrust (Braised Veal Breast)

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Geschmorte Kalbsbrust (Braised Veal Breast)

Ziti Longi, Sun Dried Tomatoes, Pangrattato

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Preparation :
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Fusilli Lunghi With Avocado And Sambal

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Two weeks ago I prepared avocado preserve. In the meantime I used most of it for breakfast, different egg preparations as well as different sidings such as focaccia, tortillas and rice.
For today’s delicious pasta dish I used the last of the preserve.
I am happy to say that the preserve held up wonderful – it looked, smelled and tasted as beautiful as on the day I prepared it.
I am sure it would have lasted in perfect condition another one or two weeks – Good Stuff 🙂
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Fusilli Lunghi With Avocado And Sambal

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Fusilli Lunghi With Avocado And Sambal

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mix well, check/adjust seasoning; if too dry, add some of the cooking water, add more Pecorino Romano and Sambal Olek (optional)

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Avocado Preserve

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Preparation :
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Red Beet “Pasta” With Mushroom Cream

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If you a fan of great texture, this “Pasta” is for you. Most of the earthy flavor of the red beets will be lost after cooking the thin strands in salted water, but the texture is phenomenal, assuming you cook them exactly right. Overcooking results in a mushy mess, under-cooking in a mouthful of tough root veggies. But, when done just right – absolute “pasta”- bliss 🙂

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Red Beet “Pasta” With Mushroom Cream

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Red Beet “Pasta” With Mushroom Cream

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Preparation :
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Turkey Soup (Thanksgiving Leftovers)

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Yesterday’s turkey dinner had left me with some turkey and orzo with “stuff”.
I also had chicken soup from the previous day in the fridge, so putting this (very delicious) meal on the table took all of five minutes of heating up leftovers, plating them and adding an egg yolk and fresh cilantro 🙂
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Turkey Soup (Thanksgiving Leftovers)

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Turkey Soup (Thanksgiving Leftovers)

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Turkey Soup (Thanksgiving Leftovers)

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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Sometimes, when I followed my daily cravings for seafood and meat for a while, a meat-less-and seafood-less dish is all I require for a proper meal.
This dish ticks all the right boxes for me for a satisfying meal – Noodles/Cabbage/Eggs/Chili/Hoisin and Garlic, it’s all there, propped-up with a healthy dose of fresh-cracked black peppercorn, and pronto, I am ready to dig-in, enjoy and be happy. 🙂
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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Preparation :
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for  
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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