EnnaEel Cooks

August 22nd, 2009

We’d be so grand at the game.

Posted by LA in Crab, Pasta, Recipes, Seafood


Crab fettuccine with peas, pepper, and tomato. Further proof that even when I make something I’ve never quite made before, the chances of it containing green onion are about 2:1.

Fettuccini
Fresh pasta
1/2 c. thinly sliced green onion
2 cloves fresh garlic, crushed
2 T. extra-virgin olive oil, divided
2 T. unsalted butter, divided
1/4 pound lump crabmeat, picked over
1/3 c. fresh peas
2 t. fresh lemon juice
4 T. grated Parmigiano-Reggiano
1 fresh serrano chile, thinly sliced
1 small tomato, seeded and diced
1/3 c. chopped flat-leaf parsley, divided

  • Cook pasta in well-salted boiling water, about 3 minutes. Reserve 1 c. cooking water, then drain pasta.
  • While pasta water comes to a boil, cook green onion and garlic in 1 T. oil and 1 T. butter in a wok over medium heat, stirring occasionally, until softened, about 2 minutes.
  • Add 1/2 c. pasta-cooking water, peas, salt and pepper to taste, and cook 1 minute.
  • Add crab and cook until heated through, about 2 minutes.
  • Add pasta, lemon juice, cheese, chile, tomato, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary.
  • Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.

    How not to write a food blog:
    1. Cook dinner more often than you get a chance to write up the recipe.
    2. Let recipes back up until you’ve got a week’s worth saved up.
    3. Try to post a recipe after you’ve just finished cooking and eating something that is completely different from the recipe you’re just about to post.

    For serious. Now, I am a. sleepy after eating, b. having a hard time remembering the fettuccine, and c. too lazy to do dishes from what I just cooked, so I’m blogging instead.

    Luckily, this particular recipe was very good for providing tasty leftovers. (Which have jogged my memory.) Everything I didn’t eat that night went into some pyrex refrigerator dishes. And when I made my bento the next morning, the pyrex went straight into the oven and heated up perfectly. There was just enough moisture in the pasta to keep it from turning into soggy soup, or drying up into a crusty clump.

    Next week, when I’m not suffering from food coma, there will be recipes and coherent thoughts. Promise.

  • January 27th, 2009

    The branches fell at last, greeted by the grass.

    Posted by LA in Pasta, Recipes


    Turkey, tomato, ricotta, and mozzarella lasagna. So, I’ve never had a friend who liked lasagna. Until now. Of course, this required a cooking experiment. And as we’ll see, not all experiments are pulled off without a hitch or two.

    Sauce
    1 T. olive oil
    1 c. chopped onion
    3/4 c. finely chopped crimini mushrooms
    3 T. minced fresh garlic
    8 oz. lean ground turkey
    1 28 oz. can crushed tomatoes with puree
    1/4 c. tomato paste
    1/4 c. chopped fresh basil
    1 T. golden brown sugar
    1 T. dried oregano
    1 bay leaf
    1/2 t. dried crushed red pepper
    1/2 t. white pepper

  • Heat oil in heavy large saucepan over medium heat. Add onion, mushrooms, and garlic; sauté until softened, about 12 minutes.
  • Add turkey; sauté until cooked through, breaking up meat with spatula, about 5 minutes.
  • Add remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.

    Lasagna
    15 lasagne noodles
    2 15 oz. containers part-skim ricotta cheese
    1 c. grated Parmesan cheese
    1 10 oz. package frozen chopped spinach, thawed, drained, squeezed dry
    2 large eggs
    6 balls of partially dried fresh mozzarella

  • Preheat oven to 350 degrees. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
  • Combine ricotta and 3/4 c. Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
  • Drain pasta and pat dry. Spread 1/2 c. sauce over bottom of glass baking dish. Cover with noodles. Spread ricotta-spinach mixture evenly over noodles. Layer slices of mozzarella evenly over ricotta-spinach mixture. Spoon 1 1/2 c. sauce over cheese, spreading with spatula to cover. Repeat layering with noodles, remaining ricotta-spinach mixture, slices of mozzarella and 1 1/2 c. sauce. Arrange remaining noodles over sauce. Spread remaining sauce over noodles. Add remaining mozzarella cheese and sprinkle 1/4 c. Parmesan cheese evenly over lasagna.
  • Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.
  • Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

    Okay, so I ran into a couple of problems.
    Problem 1: Moisture.
    Next time, I need to let the sauce cool completely before assembling the lasagne. Especially if I plan on refrigerating the dish. (Which needs to be warmed to almost room temperature before being put in the oven.) I also need to allow the spinach to dry more, and use a drier mozzarella.
    Problem B: My lacking mathematical skills.
    Having never made lasagna before, I had little to no idea exactly how much of everything I needed to make. Or even how many layers there should be, or what order they should go in, or if the pasta should be touching, or if I should be referring to the dish as lasagne or lasagna. So many questions needing answers.
    After the entire ordeal, my result was two way-too-full dishes of lasagna and a lot of leftover ricotta-spinach mixture. I needed to put some aluminum foil under the dish to prevent it from overflowing in the oven.
    Next time, how about thinner layers in a larger dish?

    The sauce though? Extremely tasty. (Though I’d add a skoche more pepper next time.)
    The leftovers are perfect for making some unattractive-but-yummy bento for the rest of the week.

    I’ve been practicing ukulele again. My current repertoire is a collection of theme songs from 80s cartoons, and a few songs from They Might Be Giants and Jonathan Coulton. The idea is to play at Chippewa Chapel sometime in the near future.
    We’ll see.

  • August 23rd, 2008

    If I had some more time to spend, then I guess I’d be with you my friend.

    Shrimp wonton noodle soup with kamaboko. I know, I know. Comfort food much? I could’ve added some bok choy to make it a lot prettier, but it was late, and I wasn’t in the mood to go hunting down fresh veggies. The wonton took forever to finish, so the sooner they could get in my tummy, the better.

    Shrimp wonton
    1 c. (about 1/2 pound) ground chicken
    8 medium shrimp, peeled, deveined, finely chopped
    1 green onion, finely chopped
    1 t. soy sauce
    1 t. dry sherry
    1/4 t. white pepper
    20 wonton skins
    1 small dish of water

  • While filling your wonton, bring a large pot of water to boil.
  • Mix the chicken, green onion, soy sauce, sherry and pepper together to form a smooth paste. Add shrimp.
  • Scoop about 1 t. of filling onto the center of each wonton skin.
  • Dab your finger in water dish, then run it around 2 adjoining edges of each wonton skin to dampen.
  • Fold the wonton skins over to form triangles. Press the edges firmly all the way around to seal. Set filled wontons aside (don’t let them touch or they’ll stick together). Repeat with remaining wonton skins until all are made.
  • Gently lower the wonton with a slotted spoon into the boiling water, dropping them in successively one by one, so they don’t stick together. Boil until the meat is cooked and the wontons float; about 4 to 5 minutes. Wonton you don’t use can be frozen (don’t let them touch when you wrap them) to be used later.
  • Remove with a slotted spoon and drain.
  • Soup stock
    4 c. chicken broth
    fresh kai lan or bok choy
    1 T. soy sauce
    1/2 t. sesame oil
    1 green onion, chopped
    1 small garlic clove, finely minced

  • While the wonton are cooking, heat the chicken broth until boiling.
  • Stir in your chosen veggie, soy sauce, garlic and sesame oil. Cook for 1 minute, until the veggie softens.
  • Ladle the soup into a large bowl. Add lamian and wonton. Garnish with green onion, sesame seeds, or kamaboko.
  • So, I didn’t exactly pick the most complicated recipe to offer as penance for being absent for so long. But while grocery-shopping I did pick up ingredients for a curry dish or two as well as everything I need to make a batch of malasadas, so I will hopefully be posting those soon.

    The other night, a friend and I spent some time wandering around the Loop. We ended up settling at Meshuggah’s to caffeinate ourselves and sit around and talk about things like art and religion and whether or not collecting Hello Kitty paraphernalia is cooler than collecting fairies. (Anyone who has seen my apartment knows my vote.)
    At some point, a very nice and normal looking guy in his late 20’s joined our conversation. He had glasses, a pipe, a beard, a wedding ring, and a Blackberry filled with dozens of photos of maybe the most adorable baby in the world. He told us about coming to St. Louis to get his Masters in philosophy, about how much he loves The Office, about how he was 4 hours away from his wife and child, about how he felt about education, art, religion, cable television, and what the idea of the “cougar” means for girls my age trying to get dates.
    I didn’t really think the conversation could be more entertaining, or more random.
    Suddenly, he gets serious. Sort of. He asks if he can be perfectly frank and get our honest opinion on a situation he’s in. He says, “So, I have a date next weekend.”
    Ohhh-kaayyyy.
    Fast-forward through our puzzled looks, and our polite questions that could easily be translated as “What the hell?” and we’ve learned that this date is with a girl that he has no feelings for and has not informed of his non-single status.
    My friend was very clear to him how she felt. What he wanted – which he described as “having his cake and eating it too” – was utterly despicable. While I felt similarly, I tried to ask questions to point his brain in the right direction.
    Q: “Would sex with this new person be worth losing your wife and child when she found out?”
    A: “No, my wife wouldn’t leave me. She’s too nuts about me.”
    Q: “How would you feel if you had discovered that your wife had done same thing?”
    A: “I wouldn’t really mind that much.”
    Ohhh-kaayyyy.
    He argued that it was harder for a man to remain monogamous. He said women didn’t need sex the same way men did. Every reason we gave for him to simply go home for the weekend instead of seeing this new girl was met with an excuse.
    As the barista from Meshuggah gave a last call and we started to get up to leave, all we could do was ask this man to go talk to his wife so that – at the very least – she could make an informed decision as to whether she should stray or remain faithful, the same as her husband.
    He had told us his real name, where he lives, and where he goes to school. As we left, he seemed nervous, and suggested he’d prefer we not try contacting his wife. I joked about blogging about it instead.

    I don’t want to marry this man. I don’t want to be sitting at home with an adorable 5-month-old while my husband discusses cheating on me with a couple of strangers.
    The idea is a little bit terrifying.

    May 19th, 2008

    The only steps that matter.

    Posted by LA in Chicken, Pasta, Recipes


    Fettuccine alla carbonara with garlic-roasted chicken and asparagus, and a tomato, mozzarella, and basil salad. Also, some broiled garlic sourdough. Lordy bgordy, how I missed cooking for two!

    Garlic-roasted chicken:
    3 large garlic cloves, crushed
    1 t. dried oregano
    1/2 t. dried hot red-pepper flakes
    2 T. extra-virgin olive oil
    2 chicken breast halves

  • Preheat oven to 500 degrees with rack in upper third.
  • Mince and mash garlic to a paste with 1/4 t. salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, and oil.
  • Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
  • Roast chicken in a shallow foil-lined baking pan until just cooked through, 20 to 25 minutes.

    Fettuccine alla carbonara:
    fettuccine noodles
    asparagus, cut into 2 in. pieces, blanched
    4 large eggs
    1/4 c. finely grated parmesan
    1/4 c. finely grated pecorino romano
    1/3 c. heavy cream
    1 T. chopped fresh basil
    1/2 t. salt
    1/2 t. black pepper
    2 t. garlic, minced
    2 T. chopped scallions

  • Vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.
  • Cook garlic over moderate heat, stirring, 1 min. (do not brown). Add scallions and cook, stirring occasionally, until softened, about 3 minutes. Add to egg mixture.
  • Cook pasta until tender, and drain.
  • Immediately add egg mixture and toss. When mixture is cooked, add blanched asparagus.

    I still can’t eat various meats, including but not limited to pancetta. Therefore, this slightly corrupted carbonara is instead protein-ified with roasted chicken.
    The mozzarella salads were about a portion too big, but the tomatoes I picked up were so incredibly lovely. I wanted to use more of them.
    Thank you to my boss who gave me a wonderfully healthy recipe that I went and slightly de-healthified.