Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG Foodblog: pastameshugana (2011) - Looking for an Oasis in a Culinar


Recommended Posts

We went out and stumbled on an outdoor concert and stayed too long. Now I'm out if time to cook the pasta dish I've already prepped for. The good news is tomorrow's lunch is ready to go!

From iPhone using Tapatalk

Edited by pastameshugana (log)

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to post
Share on other sites

Are you looking to adopt, by any chance? Because I could easily be available.

:D It would be a full house, for sure. There's already 4 mini-meshugana's running around, with another 'in the oven'. It's a big happy family at our house.

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to post
Share on other sites

Wow! 5 kids! You're brave...I go crazy with three...do they help you out in the kitchen? Do you cook separately for them or do they pretty much eat what you do?

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

Link to post
Share on other sites

Ok, I hate to say it, but I'm going to have to wrap up the blog with one final meal. I've been balancing 15hrs/day at my 'real' job (thankfully I work at home), plus an annual project while cooking this week.

I must say I've had a blast, and have really enjoyed having you along for the ride! I've been a bit of a lurker here, and I'm glad to be able to 'give back' a little bit. ;)

Here is last night's dinner that got postponed to today's lunch: Steamed Veggie Pasta. This is really one of my absolute favorite dishes, it taste's so much better than you can imagine by reading the ingredients or looking at the pictures.

Veggies chopped up (onion, zucchini, tomato, portobello, serrano and red jalapeno):

DSC02215.JPG

DSC02217.JPG

DSC02218.JPG

DSC02220.JPG

The little ramekins hold the secret ingredients: Coconut milk with about 7 cloves of diced garlic & black pepper in one, long serrano slices in the other. These heat up while steaming and are the sauce when it's done. Trust me, this dish demands coconut milk. I made it once with regular milk and I almost cried it was so sad.

I do the ramekins first to let the garlic & chili macerate it.

Put the 'hard' veggies in the bottom tray, salt & pepper, soft ones in the top, salt & pepper again.

DSC02222.JPG

Now, the 'romantic' way is to use the bamboo steamers and steam the veggies on the pot you're boiling the pasta in, and it works, it's just a pain b/c the pot has a tendency to boil over this way. You're also limited in the quantity you can make. I would recommend just getting a steamer for the veggies.

When the pasta is ready, strain it and toss the veggies with the 'sauce' and grated Parmesan in the noodles, and you're golden! Super healthy, colorful, really tasty. What more could you ask for?

I've made this with spaghetti, angel hair, bowties and penne - they're all wonderful.

Thanks so much again for reading.

Till next time,

Jonathan

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to post
Share on other sites

Wow! 5 kids! You're brave...I go crazy with three...do they help you out in the kitchen? Do you cook separately for them or do they pretty much eat what you do?

The three older ones are really wanting to help, so we've been finding them jobs to do. The 10 year old was slicing strawberries for breakfast the other day, which gave me heartburn, but I guess that's why they invented emergency rooms, right?

The kids were all raised to eat what we eat, but they have their picky moments. For instance, in the veggie pasta above, the 5 year old (the two older ones are at a friends house, Bhuwhahahahaa!) decided today she wanted no veggies at all. We told her she could take one of the ingredients out, her choice. She picked out the mushrooms.

On occasion, if we're going to eat something 'out there' we'll make something else, usually just a version of the dish. With pasta they will very often want it plain, with no sauce/etc. In those cases they have to have one helping with sauce, and then as much as they want without. We've been very blessed to have good (albeit very active!) kids.

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to post
Share on other sites

Thanks for all the hard work this week! I know what it's like to juggle kids, cooking, and working from home...

BTW I'm making your veggie soup (the first one, with the cream, not the one you just posted although that looks good too) tomorrow night for dinner.

Cheers!

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

Link to post
Share on other sites

Oh, that veggie pasta with coconut milk! I am SO trying that! Can't wait. Sounds like it'd be wonderful...

Re: kids and cooking. My older three are pretty much in the eat-whats-in-front-of-you camp. Partially, this is because of their grandmother, whose sig line I have adopted: "Don't ask. Eat it." My youngest, however, whom I acquired when he was 15, with tastes fully formed, is a challenge; he eats very little that's green, very little fruit. I sneak in V-8 Fusion, and tomatos in sauce, which he loves (just don't ask him to eat a ripe one), and spinach and artichoke dip.

My middle one developed a gluten allergy along the way, and is married to a guy who is into the raw-vegan thing, so she's fun to cook with and for. The younger one looks at me suspiciously, but generally likes what she tastes, long as it is not too spicy. Good for you for exposing yours to everything early on, and Congrats on the newest Meshugana-to-be!

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites

pastameshugana, nice food with interesting global influences?

How long were you in Banglore?

Pukka actually means "ripe" but typically is used in a context similar to how "right on" or "spot on" would be used in the West.

I have never had chicken curry pizza, though I love it on my dosa.

Percyn, We were there 2.5 years. It was a lot of fun!

From iPhone using Tapatalk

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to post
Share on other sites

Thanks for all the hard work this week! I know what it's like to juggle kids, cooking, and working from home...

BTW I'm making your veggie soup (the first one, with the cream, not the one you just posted although that looks good too) tomorrow night for dinner.

Cheers!

My pleasure, that soup is a great one to make and freeze in the chest freezer for quick meals.

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to post
Share on other sites

...he eats very little that's green, very little fruit. I sneak in V-8 Fusion, and tomatos in sauce, which he loves (just don't ask him to eat a ripe one), and spinach and artichoke dip.

:) We have a friend whose kids are veeery picky, and we have to pull tricks like that when they come over. A few weeks back we had some adults over that refused to eat vegetables. I ended up wrapping asparagus in bacon to get them to eat it!

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By KennethT
      I was thinking of doing a food blog of my recent trip through parts of New Zealand's south island.  Most of the food we had was nothing spectacular, but the experiences and various scenery we had over the trip were amazing.  Is there any interest in this?
    • By Melania
      It's one o'clock on a warm summer's day in Florence, I'm on my way to get ingredients for lunch. The sun is high in the sky, the cobblestones are warm under my feet and the aroma of something delicious is in the air. My mind starts to drift to the onions, celery and tomatoes I need for my pasta sauce, oh and don't forget something sweet for dessert...this truly is la dolce vita.
       
      My thoughts are soon interrupted by an unwelcome "chiuso" sign on the door of my new favorite deli. The blinds are closed and the friendly owners are nowhere in sight. The reality of having my favorite pasta dish for lunch was slipping further and further away.
       
       
      What a nightmare! How can this be?
        A local passing by must have noticed my frustration.   "Signorina, è riposo. Tutto è chiuso!"
        Of course! How could I forget about the sacred Italian siesta?
        A siesta or riposo, as most Italians call it, is a time of rest. This time is usually around midday, or the hottest part of the day (very inconvenient if you're craving a bowl of pasta.) No one can really say where the tradition of the siesta originates, but many say it's all about food (no surprises there really).
        For many Italian families the main meal of the day is lunch. This heavy meal in the middle of the day is attributed to the standard Mediterranean diet: A minuscule breakfast of a coffee and pastry , a heavy lunch and an evening meal around 10 o'clock. The logic is that after such a heavy meal one would surely be drowsy and need to rest, no one can work efficiently on a full stomach!
        Post offices, car rentals, supermarkets and even coffee shops (in some smaller towns police stations too) all close their doors for a riposo. Everything comes to a standstill as every Italian goes home to kick of their shoes, enjoy a homemade lunch with family and bask in the Italian sunshine for three to four hours. This is serious business. One would not dare work for 8 hours straight. After their riposo most businesses open again around 4 o'clock and stay open till 7pm. Its the perfect balance between work and play and does wonders for your digestive system!
        "Grazie!" I thanked her for the reminder. The midday sun started to become unbearable. The streets had cleared with only a few tourists braving the midday heat still around. I thought about the strawberries I bought from the market earlier that week. Strawberries for lunch on my shaded balcony and maybe a nap afterwards sounded like my perfect riposo. The pasta will have to wait till 4.
               
           
    • By KennethT
      OK.... here we go again!!!  While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now.  As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
    • By KennethT
      Happy New Year!  I'm sitting at the gate waiting for my flight from Saigon to NYC connecting through Taipei so I figured this would be a good opportunity to get started... But this is just the intro- the rest will gave to wait until I land about 22 hours from now, sleep for about 12 hours, then get my photos in order! We had a great week enjoying beautiful weather, taking in the frenetic yet relaxed street life and eating some amazing local food...
      Our flight here was on EVA Airline and was very pleasant and uneventful. Our flight from Nyc to Taipei left around 12:20 AM on the 24th. I love those night flights since it makes it very easy to get a decent amount of sleep, even in coach. EVAs food is quite good eith both Chinese and western choices for dinner and breakfast, and they came through several times with snacks such as a fried chicken sandwich with some kind of mustard. I think I had 4 of them!
      Once I get home, I'll continue posting with pics from our feast in the Taipei airport.... Spoiler: those who have read my Singapore foodblog from July may see a slight trend...

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...