tomato sauce Tag

In All recipes, Vegatables

SWEET POTATO TAPIOCA GNOCCHI, GLUTEN-FREE

SOFT BUT PLEASANTLY CHEWY, THAT IT FROLICS IN BETWEEN EVERY BITE WITH THE UPMOST PLAYFUL RESISTANCE

Light. Airy. Delicate. Cloud-like.

See, surely these are rules best to dictate cotton candies and runway models.

But, in my opinion, not for gnocchi.

I know, I know. Who am I – an Asian who grew up in North America – to judge gnocchi, an inarguably Italian prerogative guarded by some very defensive if not hostile Italian grandmothers. To some, if I am ever entitled to an opinion then it should only be on chop suey or somethin’, certainly not this heritage pasta sacredly given by the ancient Roman Gods. Hey, I know! I agree!, or at least I used to, which was why I never complained every time I was served with a plate of texture-less and borderline-mushy “clouds”, in Rome or Nice and etcetera might I add, and nodded in compliance like a team-player. “Yes, Mandy. These mashy semisolids are intentional and authentic. Now shut up and eat them. Gollum Gollum”. I truly tried.

You see, close-minded it may seem, but I come from a place where any flour-involved, savory carbohydrates have to have, a chew.

Whether it’s hand-pulled xi’an noodles, the delicate wrappers of dim sum dumplings, or hand-shaped fresh pastas and whatnots, no matter. No chew, shameful personal failure of the cook. Doesn’t matter if it was the long-term habit that shaped my preference, or the other way around, it’s the same thing. I just like’em chewy.

So as time went on, a quiet rebellion came when I first found out about this “French” gnocchi business. It’s a pâte à choux type of dough that yields a firmer, chewier and springy form of gnocchi, which were much more relatable and appreciated by my (ok angry nonna, I’ll say it myself) narrow-minded Asian taste-buds. It was a vote of endorsement that said, hey there is actually a market out there for a texturally different type of gnocchi and it isn’t going to get me burnt alive on a stick in the middle of a piazza. It was encouraging, although, not enough to push me to commit recipe-social-suicide, to turn the idea of gnocchi upside down. Until, unfortunately, the real affirmation came a few weeks ago during one innocent gathering with friends, when one of them ever-so-harmlessly mentioned…

“I’ve never like the soft, fluffy gnocchi. I prefer the chewier type”, he said.

March 21, 2017

In All recipes, Meat, Noodle/Pasta/Rice

PEPPERONI MEATBALLS SPAGHETTI

EACH MEATBALLS CONTAIN… A TON OF AGE-FORTIFIED FAT-BITS AND TIME-CONSUMING FLAVOURS

Last night, as I unleashed the freezer-section dumplings onto my most festive-looking plate, as part of our mostly-take-out Chinese New Year’s Eve dinner that didn’t even get bothered to be removed from its cleanup-friendly plastic-wares, and watched the annual city-wide shelling of fireworks carried out by every other citizens across the Beijing sky… I realized something.

I am a lousy… lousy… content curator.

There’s… something wrong with this picture. Now is supposed to be the high-season for binge eating for most Asians, rivalling Thanksgiving in its contribution to glorified gluttony, a perfect cue for an Asian food-blogger such as myself, to abuse recipes like… banquet-style fried whole fish drenched in thickened sauce, or glistening red-braised pork ham-shank the size of my own thighs, or… or, at the very least, too much batter-fried sticky rice cake to regret over in the very next morning. But instead, I’m here talking to you about something as generic as… meatball spaghetti.

Well, I blame it on this. A 2 feet long monstrosity which I believe they call, who-the-hell-buys-a-whole-freaking-stick-of pepperoni, stretching its long leg into every last inch of leg-room inside my economy-class refrigerator for the past 2 weeks. It was a generous remnant from a lunch gathering and ever since, I’ve been struggling to put it to a just rest. On pizzas… in between sandwiches… blended into my Olay’s night cream. Then just when I was about one-lost-chapstick-away from rubbing it on my lips for good use, I was reminded of an old trick.

It was a never-failing method, inspired by an epic dinner spent in Lupa in the West Village of New York many years ago, a genius method to inject the kind of flavours only old age can produce, by blending dry-cured meat products into fresh food preparation. The very same method, using trimmed prosciutto fats, landed me on the most insanely flavourful meatballs braised in white wine that I’ve ever tasted. And I thought if it already looked hot in white, there’s no reason why it wouldn’t look even sexier in red, right?

So here, amidst the Chinese festivity of lunar New Year, comes the Italian pepperoni meatball spaghetti braised in a red wine tomato sauce. May not be the most promptly cued entrance, but each meatballs contain not only the usual suspects of mixed ground meats, breadcrumbs, grated parmigiano cheese, herbs and whatnots, but also a ton of minced pepperoni sausage with all its age-glorified fat-bits and time-consuming flavours.

There’s a complexity that only exists inside the cultivated molecules being farted out by a workforce of happy bacterias over a long period of occupancy, which is completely welded into the meatballs just after a relatively short period of braising. The fats get partially absorbed by the breadcrumbs within the meatballs as well as partially rendered into the sauce, deepened by just the right amount of red wine then heightened with a good dab of Dijon mustard at the end. It’s just not your regular, daddy’s Prego meatball spaghetti. It’s a time-fortified, age-defined, pepped-up meatball spaghetti that, consider yourself warned, might just be mean enough to hurt your grandmother’s ego.

So excuse me if I didn’t mention rice cake. Pardon my neglect for a CNY feast. Today, I’m afraid is just gonna be meatball spaghetti…

PEPERONI MEATBALLS SPAGHETTI

Serving Size: 4~6 ppl

Ingredients

THE MEATBALLS:

1 cup diced (150 grams) pepperoni sausage
1/4 cup (1 small handful) parsley leaves
2 cloves garlic, smashed
1/2 medium-size onion, cut into chunks
400 grams ground beef
280 grams ground pork
3/4 cup (50 grams) Japanese panko breadcrumbs
1/2 cup (50 grams) grated parmigiano cheese
1 tsp ground cayenne
1 tsp crushed fennel seeds
1 tsp ground paprika
1/2 tsp salt
1/2 tsp ground black pepper

THE SAUCE:

1/4 cup extra virgin olive oil
1 medium-size onion, finely chopped
4 cloves garlic, chopped
1 small celery stalk, finely diced
3 sprigs fresh thyme
2 tbsp tomato paste
3/4 cup dry red wine
1200 grams (three 400 grams cans) peeled Italian tomatoes, pureed in a blender
3" parmigiano cheese rind
2 dried bay leaves
1 tbsp chili flakes
2 tsp honey
1 tsp freshly ground black pepper
Salt to taste
1 1/2 tbsp Dijon mustard
Chopped parsley leaves

Instructions

TO MAKE THE MEATBALLS: Preheat the oven top-broiler on high. Run diced pepperoni, parsley leaves, garlics and onion in a food-processor until they resemble chunky, coarse meals. Transfer to a bowl along with ground beef, ground pork, panko breadcrumbs, grated parmigiano cheese, ground cayenne, crushed fennel seeds, ground paprika, salt and black pepper. Gently mix just until even, then shape the mixture into 8 tightly packed meatballs and place on a parchment-lined baking-sheet. Place in the middle-rack in the oven and toast until golden browned on all sides (flipping once). Set aside.
TO MAKE SAUCE: In a large pot, cook extra virgin olive oil, chopped onion, garlic, celery stalk, fresh thyme and tomato paste with a generous pinch of salt over medium-high heat, until the onion is soft and the tomato paste starts to brown on the sides of the pot. Add dry red wine and cook for 5~6 min until almost completely evaporated. Then add the purreed tomatoes, parmigiano cheese rind, bay leaves, chili flakes, honey, ground black pepper, and all the browned meatballs with all the juice and dripping.
Bring to a simmer then turn the heat to low, cover the pot with just a small slit for steam to escape, and let simmer for 2 hours until the liquid has reduced by 1/3. You should give it a gentle stir once every 20~30 min to prevent burning on the bottom. Re-season it along the way with salt if needed. The stew can be made days ahead. Before serving, gently mix the Dijon mustard into the sauce.
TO SERVE: Cook 500 grams of dried spaghetti a couple min BEFORE al dente. Drain and transfer to a large pot, then add enough sauce to generously cover the spaghetti. Cook for another 2 min until the sauce is slightly reduced and coating every pasta, then transfer to a serving plate with the meatballs on top. Scatter more chopped parsley and a generous amount of grated parmigiano cheese. Serve immediately.

https://ladyandpups.com/2015/02/19/peperoni-meatballs-spaghetti/

February 19, 2015

In All recipes, Poultry

HOW SWEET’S BB-SHOWER! MOM’N BABE SPICY SAMBAL SUB

IF THERE’S ANY SHOT AT PRE-DETERMINED HAPPINESS IN LIFE,
IT WOULD BE TO ACQUIRE A TASTE FOR SPICY FOODS… EARLY IN THE WOMBS

OH relax, it’s not for me. This is for Jessica.

Some 2.5 years ago, voluntarily jobless and air-dropped to a place where I found mostly disagreements, I fled into the universe of food-blogosphere shielded behind self-loathing, desperation, and above all, in an impenetrable armour of cynicism. In the mist of not knowing what to expect, I kindly assured myself that there’d be absolutely nothing, not a cunning whiff of hope, don’t you dare, that could pull me out of the comfort of negativity. I was going to cook, record, and wither anonymously into early menopause.

Some 2.5 years later, this universe has turned out to be more unpredictable than I thought. Not fame, not money, not even a humble sense of accomplishment that came, but from this most unexpected of places, I found… a group of friends.

Friends whom I have never met, never actually talked to, whom I don’t know a lot or any personal details of, but more genuine, generous and sincere than most I’ve actually met in real life. Stranger friends, like Jessica.

Jessica is, for the lack of better words, an odd number by normal standards. Nowadays when the mere act of holding the door for the people behind you can feel troublesome, it takes more than cultivating social relationships to offer compliments or helps to total strangers. But Jessica is kind of girl who, out of the mere kindness to inform, would write you an email, a full email, to offer encouragement and support. This is for her and many other dear strangers, whom I would never have the pleasure to call friends, if I hadn’t started this url.

So when I was invited to join Jessica’s awesome cyber baby shower, it wasn’t excitement or party-fever that I felt. Instead, I felt touched. Touched, in an unconventional yet familiar kind of way, that I’m considered part of an awesome community. More than an assignment, this is the first time actually, that I wanted to contribute to a party.

But enough about me. Let’s trash up this party real good.

November 2, 2014

In All recipes, Bakery/Pastry, Vegatables

Eggplant parmesan pizza w/ crispy capers

NOT feeling particular talky today so let’s just eat.

Last night, armed with the perfect excuse of utilizing the abundance of eggplants, we had a pizza-rized eggplant parmesan. Paper-thin slices of eggplants pre-toasted under an airy web of grated Parmigiano cheese until curly crispy and golden browned, scattered in between two layers of tangy tomato sauce and bubbling moazzarella cheese. Then, topped with what acted as bursting land-mines of brininess and salt, my new BFF crispy-fried capers that makes it. Just another evidence that I must drop any perfectly wholesome and healthy idea onto a throbbing field of carbs.

May or may not have something to do with my mind-paralysis today… and even if it did, the best kind there is.

” … BURSTING LAND-MINES OF BRININESS AND SALT… “

September 22, 2014

In All recipes, Got Nothing But Time, Meat, Noodle/Pasta/Rice

THE INCONVENIENT RAGU-TH

I almost couldn’t wait to tell you all about this hysterically inconvenient ragu. I started curating its debut so many weeks ago, impatiently waited for the temperature to drop and the first damn leaf to fall, until everything… every single elements in the atmosphere ready your hearts for the most glorious, madly delicious ragu you have yet to try. I even prepared a number of high-impact vocabularies to describe its entire four hours of making, two of which involves you standing by the stove remorselessly scraping the bottom of the pot in the name of culinary commitment, because I was gonna tell you that there’s no compromise when it comes to what I call the art of harvesting caramel, and you’re going to eat it all up.

The recipe has been sitting in my cue for a week now and I haven’t been able to lift a finger. Well… you know what happened.

October 28, 2013

In All recipes, Meat, Quick Meals, Snacks

Fully Loaded Baguette

(繁體) (简体)

Wow! What a weekend last Saturday, uh?! Golden Globes? Did you watch it? What a fantastic sequence of showmanship one after the next uh? First came Jodie Foster’s neurotic ramblings of a speech though I’m not going to argue with the world who apparently thought she was phenomenal. Then Oh-glory’s-the-name-of-vengeance Ben Affleck won best director and fired a bullet with his love-declaration for Gardner right in the heart of who else but J “LOW”! Oh snap!! And how about Ann Hathaway giving all she’s got on an AMAZING performance acting surprised at winning supporting actress! Flaaaaawless! That’s another award in itself I’m telling ya. OH oh and Kristen and Will’s HILARIOUS little team-up was PURE comedy gold! Missed it? Geeet ooout of heeerree!! Finally FINALLY Tina Fay and Amy Poehler’s opening act was marriage made in heaven… come on… I laughed the tears out of myself!

January 18, 2013

In All recipes, Noodle/Pasta/Rice

“C” Is For Cold Capellini

(简体)（繁體)

Despite the respectable effort of window displays everywhere and pretty little fashion magazines who would like us to believe that the next season is upon us and seduce us into stocking up on goose-down parkas or snuggy scarfs, the truth is that the chances of heatwaves is right around the corner on any given Wednesday, and will last well into October for the freakier parts of the world at least. This is a confession coming from a dark corner inside a pre-season shopaholic who, almost every year, excitedly opens a box full of winter goodies sometime in September while sweating profusely in her tank-tops and couldn’t stop the idea of downing a bowl of something really cold… ANYTHING cold.

September 3, 2012