Archive for May 2011
This is probably one of the rare posts where I don’t have to say anything because it’s so simple and the photos say it all.
This is a pretty simple dish, just meatballs with pasta. I’m using a different type of pasta called the pappardelle, which is a much wider version of the fettuccine. They are typically used for dishes with a thick sauce, such as wild boar ragu.
This is also the first time I’m trying out fennel in the pasta sauce, as you can see below.
The brioche is a highly enriched French pastry, made in the same manner as bread but with a lot of eggs and butter added in, such that it is somewhat of a cake as well. This recipe is taken from Thomas Keller’s ad hoc at home.
Pilau refers to a rice dish that is cooked in a seasoned broth and originates from the Turkish or Persian regions. It goes well with most ingredients, such as seafood, chicken or lamb but here I decided to go for a prawn pilau.
The seasoning: 1 whole diced onion, chopped garlic, 1 tsp cumin, 1tsp coriander, 1.5 tsp curry powder and 10 cardamom pods