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kyvir · 6 years

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“God you look good.” “Are you just gonna state?” For A Walk in the Park sasusaku please?

Thanks for the request anon! Writing for our A Walk in the Park sasusaku made Kana and I very happy! XD

Uchiha Family

***

Sasuke-

I was putting on my cufflinks as I walk across our bedroom. Sakura was in the bathroom fixing her make up for our date despite me telling her she didn’t need any, she was just as beautiful as the day I met her. It had only been a year since we were married, a short and wonderful year. The first weeks after the honeymoon were filled with picking out furniture and paint colors to make the house our own. I found that married life wasn’t too different except for moments like these when I just stopped and looked at her.

She pulled back her long pink hair into a clip, a few strands falling against the nape of her neck. Her lips were a strawberry red and only one of her eyes wore mascara. A long sleeveless, black dress hugged her upper body and flowed down from her hips. She hadn’t put on her heels yet and one foot peaked out, tapping in frustration.

“Ugh. This clip is not working.” She groaned before pulling the clip out and running her hands through her hair in exasperation.

I silently watched as she plugged in her curling iron next, letting it warm up as she finished her mascara. The whole scene was so domestic that it hurt. Married life only made me weak to moments like this and a smile would find my lips before I realized it. I crossed my arms over my white button up and leaned against the door frame.

“We don’t have to go out tonight.” I told her. “I’m more than happy having dinner here.”

“We are most certainly going out tonight. This is a very special occasion. We have dinner here every night!” She huffed before turning to look at me, a bit more emotional than she normally was. Her eyes softened the instant she took me in and she sighed. “I will be ready in half an hour, I promise. Go… go get the car ready.”

I raised an eyebrow at her, a smirk tugging on my lips. “Sakura, love, the car is already ready.”

The responding look she gave me then had me holding up my hands and backing away from the bathroom. I learned long ago that that look was not to be messed with, however it seemed to be making an appearance more than usual. Her behavior couldn’t be blamed on the fact that today was our one year anniversary, she’s been acting a bit odd for a while now. Her moods changed at the drop of a hat and she looked stressed. This past week she has been a lot less talkative and I wondered if whatever was causing her stress was getting to her.

I had asked her more than once what was wrong, but she would smile and insist it was nothing. I didn’t want to press the issue tonight, not when we should be celebrating, but I would get her to talk to me. Sometimes if was best if I let her tell me on her own, but I was impatient.

Perhaps tomorrow afternoon I would have her sit down for a chat. I went over to the closet and grabbed my black suit jacket. I put it on and glanced in the mirror, making sure there were no wrinkles. All that was left was my tie. I picked it up from the dresser and quickly tied it with practiced ease, buttoning my jacket after.

Sakura came out of the bathroom a moment later, her beautiful hair hanging in loose curls. Her makeup was done perfectly and she seemed to be in a lighter mood now. She looked me over, eyes softening as that sweet smile pulled her lips apart to reveal her teeth.

“God you look good.” She breathed, eyes traveling over me greedily. She didn’t move or say anything else for a while, she just continued to take me in.

“Are you just gonna stare?” I asked, purposely moving closer. “Come on, we’re going to be late.” I reminded and gave her a chaste kiss.

“Fine. I’ll do my staring on the way there.” She muttered, grabbing her purse and then my hand.

“Shoes.” I told her.

“Damn it.” She huffed, releasing my hand and dropping her purse to sit on the bed and reach for her heels.

My hand beat her to them and I got on one knee. “Let me.”

“Sweet ass.” She giggled then and watched as I put on her heels.

I helped her stand and she grabbed her purse once more, finally ready. She took my hand again and we made our way outside to the car and I opened the passenger door.

“After you, Mrs. Uchiha.”

“Why thank you, Mr. Uchiha.” She grinned as she got in before giving me a suggestive look.

I kept my eyes locked on hers as I got into the driver’s seat. “We only have fifteen minutes to get there. What will you do if we don’t make it?” Her charms weren’t distracting me from the time.

She let out a laugh that I felt vibrate through me. “Come on now, we don’t have to worry about that. This is you driving. Or did you forget?”

“Hn.” I agreed. “You make a compelling argument.” I said and started the car, taking in her smug expression. It only served to flatter her and even though I loved it when she wore pink, there was just something about seeing her in back that drove me crazy. “Have I told you how beautiful you are tonight?”

“Not tonight.” She sighed, smiling happily at me as I got on the road. “But you told me this morning.”

“Did I?” I asked, returning her smile. “It’s as true now as it was then, love.”

Needless to say we arrived in time and were shown to our seats by the hostess. I ordered some wine along with a bowl of sweet rolls. Sakura was in a good mood and I wanted to keep it like that, distracting her from whatever was on her mind. I wanted her to focus on us and relax, she deserves to enjoy herself– especially tonight.

Sakura-

Having dinner with Sasuke tonight on our anniversary was very important to me, for more than one reason. I had been stressing all day long about tonight being as perfect as it could be. Though I had a wardrobe, hair and makeup malfunction, we had made it to the restaurant on time. Sasuke had made our reservation over a month prior and there was no way I’d let us miss it.

We didn’t go out to nice places like this often, but we didn’t have an anniversary every day either. Though this was only our first anniversary, it was extra special. Sasuke had been working as much as I had lately and we hadn’t had enough time together– even if we were together every second that we weren’t working.

Things hadn’t changed much in our relationship. We still went to the park everyday with Luna. We went and had dinner with my parents on occasion, and we visited Itachi as often as we could. Sometimes, our family would visit us. Which was nice being that our home was our home and we could have people over… it was just that we didn’t take well to unexpected visitors because we were all too often holed up in our room.

We’d long ago demanded everyone to call ahead of time if they planned to come to our home.

It may have been a year, but we were still enjoyed the newlywed life. The way Sasuke and I felt about each other, how we could never get enough of each other had never changed… it would never change. We were both hopelessly in love and it wasn’t often that we wished to share each other with other people– if we didn’t have to for something like work.

The wine and rolls arrived as I watched Sasuke from across the table, my mind spinning with many things. There was something important I had to tell him tonight and he was completely oblivious. Or at least, he seemed to be. I asked for a water as well and finally looked away from him to study the menu. I’d only been to this place once before so I wasn’t familiar with it.

“What are you having?” I asked him as I skimmed through the entrees and appetizers.

“The steak and bagna cauda … I thought you liked this wine?” He asked, confused at my order of water.

I blanched a bit at his observation but quickly waved him off. “Oh I do, you know that. I just wanted to have the water with my food.” For all he knew, I could be extremely thirsty. I really hoped he wouldn’t push the issue.

Sasuke nodded in understanding. “I’m going to start without you, though.” He warned, taking a sip of his glass.

“That’s fine.” I smiled, wanting him to enjoy himself as much as he could. “I really don’t know what I want… I’m thinking shrimp maybe.”

“The shrimp fra diavolo is good.” He suggested, leaning over to point to it.

“Sounds fancy.” I grumbled. Fancy places were nice, but I was such a simple girl. I had to be annoying Sasuke by now. “Well I’ll just have that. But I want a salad first.”

He leaned back in his seat. “Alright. Mind if I steal your tomatoes?” He asked, watching my reaction carefully.

“I already planned to give them to you.” I admitted sheepishly just before the waitress came with my water and to take our order. Sasuke ordered for both of us thankfully. I didn’t even want to think about trying to pronounce the fancy named food.

“One steak and bagna cauda, shrimp and fra diavolo and a salad with extra tomatoes.” He said, not bothering to look at the waitress.

She took our menus and left then, leaving me to think over how and when I was going to talk to Sasuke about what had been on my mind so much recently. I sighed as I thought about it and knew he was watching me. I knew he wanted to know as badly as I wanted to tell him… but I was a bit fearful of his reaction.

“Sakura, relax.” He chided with a chuckle. “Although, I’m flattered that a date with me can still give you butterflies.”

I couldn’t help but smile at his words, they were true enough but it wasn’t just that tonight. “There’s something I need to… talk to you about.”

“What is it?” He asked, expression turning concerned. “What’s wrong?”

Honestly, I didn’t know what the right words were– or if there were any. I was nervous, even thinking about not telling him right now… but I’d been putting it off for almost two weeks. That was far too long to hold a secret from my husband.

“You remember when I got sick a while back?” I asked first, trying to remain calm and gauging his every reaction.

His eyes widened a bit and he lowered his voice. “You aren’t sick again, are you?” He asked, voice filled with worry.

“Well no…” I trailed off, cleared my throat and stared at my water.

“Tch.” Sasuke huffed before sighing in relief. “Don’t scare me like that. You know how I am when it comes to your health.” He lightly scolded.

“There is something though…” I admitted, still not able to just blurt it out.

“What is it?” He asked, not having a clue. “Is it something bad?”

“That’s just the thing… I’m not really sure.”

Sasuke furrowed his brow. “You’ve lost me … what are you trying to tell me here?”

I shifted in my seat before meeting his eyes and letting the words fall from my lips. “I’m pregnant.”

Sasuke’s body froze and his gaze dropped to my stomach, his eyes widened in shock.

“When I got sick, they put me on antibiotics and I did know they could affect my birth control, but we used other precautions for a couple weeks. You know that. But… somehow… I still got pregnant.” I explained, watching his shocked expression and becoming more worried by the second.

Sasuke closed his eyes and took a deep breath. Then he returned his gaze to my stomach, reaching a trembling hand over to grab mine. “You … You’re pregnant?” He whispered, holding my hand tightly.

I nodded, trying not to cry. He wasn’t mad or even disappointed. A bit shocked, but that was understandable. “I am. We’re going to have a baby.”

“We’re going to have a baby.” He repeated, finally looking into my eyes. “We’re going to have a baby.” He said again, breaking out into a grin.

I couldn’t help it then, tears brimmed in my eyes but I grinned just as broadly as he did. “I love you.” I whispered, my heart feeling even fuller now than he’d already made it feel since I’d met him.

He brought my hand to his lips, just holding it there, and looked at me with all the love he could muster. “God, Sakura, I love you.” He whispered, breath hot against my hand. “I can’t believe it … I’m going to be a father.”

“I know… I still can’t believe it.” I giggled then, beyond thrilled that he was this happy. Once again he gave me more reasons to love him.

“Of course, the wine.” He said, almost to himself. “How hadn’t I noticed, this is why you’ve been acting strange. Damn it, my hands won’t stop shaking.”

“I’m sorry… I’ve been thinking of the perfect way to tell you and I felt tonight would be best. Another reason to celebrate as long as you weren’t upset by the news. I’ve been full of nerves too but… I’m so excited to start this new chapter in our lives– together with you. I mean, there’s a part of us growing inside me. It’s crazy, isn’t it?”

Sasuke brought my hand down and held it firmly between his, shaking his head. “I never thought … I never thought I would find someone to love, much less have children. You’ve given me so much and now we’re going to be parents? I– thank you, love.”

“No, thank you… You’ve made me the happiest woman in the world.” I sniffled, wanting to throw myself across the table and into his arms but I wouldn’t cause a scene.

“You make me the happiest man in the world.” He returned and then suddenly pulled out his cell phone. He dialed a number and the other line picked up. “Itachi? You better get your act together because I don’t want my child picking up any of your bad habits… . Yes, you heard right, Sakura and I are having a baby… … Yes … . I know … … One second.” He said and handed the phone over to me. “He wants to talk to you.”

It was nice knowing Sasuke was excited enough to call Itachi immediately, but I hadn’t been expecting to discuss my pregnancy with anyone else so soon. I cleared my throat before greeting Itachi over the phone.

“Hello, Itachi.” I said, unsure of what his reaction would be.

“I’m so happy for you, little sister.” Itachi told me. “This is wonderful news, another Uchiha being brought into the world. I’m certain you will be a magnificent mother.”

“Thank you so much.” I said, unable to form any other words for fear of breaking into serious tears.

“I can’t wait to see the little one, you musn’t let Sasuke stop me from babysitting. I fully intend to spoil this child and pass on all of my great habits.”

I laughed and shook my head just thinking about how Sasuke and Itachi would be when the baby was actually born. “Well, I can’t wait to see how it goes.” I knew Itachi would love our baby deeply, so I certainly would trust him babysitting. But, I wouldn’t be worrying about a babysitter right away. If he wanted to stay over, I wouldn’t argue but for the first few months, my baby wouldn’t be leaving me.

“That is good enough for me.” He said. “I have much more to say, but I am well aware of the date. I’ll let you two get back to your anniversary dinner.”

“Thank you, I’ll let Sasuke tell you bye.” I said before handing the phone back to Sasuke.

He put the phone to his ear and looked at me fondly. “Itachi… .Yeah, I will… … I’ll see you then.” I thought that was the end of it, but he called Naruto next, the blonde screaming on the other line.

Naruto was thrilled that Hinata and I were going to have children around the same age. She’d announced her pregnancy a couple months back. Well, Naruto had done most of the announcing. I was happy to be pregnant along with her as well, but Sasuke and Naruto… well, they were on another level.

I could hear Naruto’s booming voice on the phone from across the table as he told Sasuke he was coming over to celebrate. Sasuke looked like he was going to agree. This news had obviously made him forget what today was.

“Of course, but not tonight, dope.” Sasuke said. “It’s my anniversary.” He ordered and hung up the phone.

Yet again, my love for him grew.

The remainder of our night out was spent in complete happiness. We ate, we laughed, Sasuke eventually moved over to my side of the table and held me as we made promises to be the best parents we could be. We hadn’t been expecting it and we were still young, but we would love this child as much as we loved each other. We would put them before anything else– always.

Things wouldn’t always be easy… maybe they never would be… but we were both eager to have this new member of our family.

***

Thanks for reading! This will also be posted on FF under the completed A Walk in the Park story, as will any oneshots written for this story.

-KanaTyy

#sasusaku #Uchiha Sasuke #Uchiha Sakura #Uchiha Family #ssfanfiction #ssfandom #ssfanfic #Sakura #Sasuke #Naruto #A Walk in the Park #ss-tyytyy #kanatyy #sasusaku fanfiction #sasusaku fanfic

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idolish7rabbitchats · 5 years

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Momo: Ski Trip Rabbit Chat Part 4

Momo: Sougo, Ryuu, Maneko-chan. Thank you for caring about me today! (#^.^#)+

M: There was the bagna cauda incident too, but Yuki was tired because he is not good at going on an outing. I’m glad I got to talk with everyone!!

Tsumugi: I had fun too! Even though I felt sorry that I could peek at what everyone was doing from the monitors...

Sogo: I'm also glad to talk to everyone; it was fun. I felt like I became a student.

Ryuu: Me too! A night without Gaku and Tenn was new. Let's gather this "Taking Care of Our Partners Trio" again!

R: But, Sougo-kun. If you’re saying that, didn’t you go back to being a student?

S: It’s because when I was student, I never experienced talking with someone at night. Somehow when I imagine it, I have an image of students being like this...

M: Sougo~~~~~~~~~!!!!!!!!!!!!!! (ノд`)・°・。

M: From today onwards come to our house everyday!!! And then every night while we’re playing cards and games and such we’ll eat potato chips and do it all until morning!!!!!! Karaoke would also be fine!!

S: P-Please wait, that’s too much...!

R: Because Sogo-kun is earnest, you never experienced these things huh. Let me join too! I had brothers so I'm good at playing card games!

T: Sougo-san, will you read manga?! I have some shounen manga I’m into right now...

M: Sougo is a very happy person now! Like this, there’s a lot of people who are thinking about Sougo.

M: You should value these people! (*’ω’*)

S: Yes…!

R: Momo-san also has a lot of friends huh. You have wide connections, it's amazing.

M: I'm juuust ( ` ー´)ノfilling out my phone storage with contacts, I don't have any people to fill my memory storage.

T: Momo-san...

M: Kiiiiidding!! I said something weird. Night’s scary. くコ：彡

*T: Momo-san is a very wonderful senpai to us!

M: Maneko-chan, you’re also a wonderful girl to us! Thanks you for always! Let’s keep being friends from now on.

M: Haaaaaaaaah. Somehow it became a sad mood, sorry! It’s not like me huh~~~. _(:3」)_

R: Any kind of Momo-san is Momo-san! We should gather all three of us again like this.

S: If there’s something I can do, please let me talk with you again. I, um, thought adults could only enjoy alcohol at night so...

M: Kyaaaah!! Everyone demands Momo-chan!! I’m happy!! ☆彡 I can't give you anything even if you said nice things to me???

S: It's not like I want something from you. More like, I’ve received many things from you...

R: I'll make any food. And Momo-san likes meat huh!

M: Ah, I see.

M: You guys were those kinds of people! T: Did something happen?

M: There were so many times where I approached someone to use them. But also the converse is also true. Many things happened a long time ago.

M: Now I was cured from those many things!! Yuki and I needed friends like you guys.

M: Thank you so much.

T: But, the ones who should be doing the thanking is us... M: I just wanted to say it! Thanks a lot for tonight.

V2:

M: Kiiiiidding!! I said something weird. Night’s scary. くコ：彡 T: There were many things that Momo-san helped me with.

M: I'm also helped by everyone all the time!!! When it comes to things that I can’t do alone, if everyone is there, I can do anything.

M: Haaaaaaaaah. Somehow it became a sad mood, sorry! It’s not like me huh~~~. _(:3」)_

V3:

M: Kiiiiidding!! I said something weird. Night’s scary. くコ：彡 T: Momo-san is the best idol to us and the fans!

M: You say that~~~~!! Somehow it moved me so stop it!! Everyone are the best idols to me!!

M: Haaaaaaaaah. Somehow it became a sad mood, sorry! It’s not like me huh~~~. _(:3」)_

#Idolish7 #idolish seven #Takanashi Tsumugi #tsumugi takanashi #momo #idol #game #gaming #rabbit chat #ski trip #translation #japanese #english #game app #idol game #Rhythm game

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juilojio753 · 3 years

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Vegetable tin fish and pasta. Pecan Crusted White Fish With Charred Tomatoes, Red Peppers And Lemons, Moroccan Inspired Fish Soup, White Fish Cakes With Sriracha. White Fish ItalianoDay by day in our world. Tuna is a popular choice, but you can now buy everything from pilchards to lobster in tins.

See recipes for Tin Fish Curry, Tin Fish with mixed vegetables curry too. Stir up some sizzling seafood and fish pasta recipes, from classic shellfish spaghetti and prawn linguine to new twists like crab mac 'n' cheese. Chilli, fennel seeds and smoked paprika add warmth and flavour to a rich tomato sauce, served with seafood in this quick pasta dish.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, vegetable tin fish and pasta. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pecan Crusted White Fish With Charred Tomatoes, Red Peppers And Lemons, Moroccan Inspired Fish Soup, White Fish Cakes With Sriracha. White Fish ItalianoDay by day in our world. Tuna is a popular choice, but you can now buy everything from pilchards to lobster in tins.

Vegetable tin fish and pasta is one of the most well liked of recent trending foods in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions every day. They're fine and they look fantastic. Vegetable tin fish and pasta is something which I've loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have vegetable tin fish and pasta using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vegetable tin fish and pasta:

{Make ready 1 tin of lucky star fish.

{Make ready 100 ml of sliced carrots 🥕.

{Get 150 ml of green beans.

{Take 1 of medium onion.

{Make ready 2 TABLESPOONS of tomato sauce.

{Get To taste of origanum.

{Make ready 2 TABLESPOONS of cooking oil.

{Take To taste of Coriander ground.

{Prepare To taste of Curry Masala.

{Make ready 50 ml of water.

{Get To taste of White pepper.

Breton tinned fish institution, Les Mouettes d'Arvor, packs their sardines—bones, skin, and all—in extra virgin olive oil. If you don't plan to eat them right away, flip the cans over now and then to ensure an even The big, meaty fillets flake easily and make a great addition to a summertime vegetable pasta.* Keywords: Grilled vegetable marinade, Grilled vegetables, vegetable pasta salad. I love hearing how you went with my recipes! I made this tonight with chickpea pasta and it was absolutely fantastic.

Steps to make Vegetable tin fish and pasta:

Saute onions in oil.

Add carrots.

Add green beans.

Add origanum.

Add white pepper.

Pour your water let it cook for 3 minutes until the water has dried.

Add Masala.

Add Coriander.

Add pilchards fish.

And lastly, add tomato sauce and salt to taste. Let it simmer on low heat until ready!.

Thank you Nagi for this wonderful recipe! Tins of beans - including classic baked beans - are a great way to round off your full English breakfast, or complete a quick and easy family dinner. "Unfortunately, when they think of tinned fish, a lot of people think of the tuna fish sandwich of Or you can use things like marinated mackerel and make, almost like a bagna cauda, served with sourdough and spring vegetables." "Canned fish is incredibly underrated and underestimated. My mantra for pasta has always been that it can be a wholesome, well-balanced meal if you make it that way. I hate that it sometimes gets a bad rap because, well, if you load it with vegetables and eat the portion size that's right for you, it's a dish you can feel great about. The canned fish aisle at the grocery store can be a bit overwhelming (and let's face it, all aspects of the grocery store are a bit overwhelming right now), but The little disc-shaped tins of water-packed tuna might bring back some pretty visceral elementary school lunchroom memories, but it's time to give it.

So that is going to wrap it up with this special food vegetable tin fish and pasta recipe. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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serafinetheangel · 6 years

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A to Z meme tag

Rules answer the questions in a new post and tag 10 blogs you would like to get to know better

I was tagged by @gugle1980 , thank youu! :3 So, let’s begin!

A- Age: 24

B- Birthplace: Italy - Piedmont region specifically :D

C- Current time: 21:24 pm

D- Drink you had last: A cherry and cinnamon flavoured infusion

E- Easiest person to talk to: my best friend

F- Favorite Song: I have too many to choose one! But I have a thing for rock classics, and I have found out Greta Van Fleet not long ago - that Led Zeppelin sound! So, by now I choose Black Smoke Rising - Greta Van Fleet

G- Grossest memory: Mmm I can’t tell!

H- Hogwarts House: Gryffindor

I- In love: it’s rather complicated!

J- Jealous of people: Nah!

K- Kids: None - but do my stupid cats count?

L- Love at first sight or should I walk by again: I would tell both!! xD

M - Middle name: None

N- Number of siblings: None! But I wished I had a brother

O- One wish: to travel as much as I can!

P - Person I last called/texted: my D&D companions

R- Reason to smile: soon I’ll start planning my next holiday!

S- Song you sang last: Highway Tune - Greta Van Fleet (I’m not obsessed with Greta Van Fleet, I swear!)

T- Time you woke up: 9:15am - but it was a vacation Monday today!

U- Underwear color: black

V- Vacation destination: Germany - I never get tired of Munich <3

W- Worst habit: I’m always handing in work at the eleventh hour!

X- X-rays: my knee doesn’t allow me to do many kinds of sport and I hate it T.T

Y- Your favourite food: I love trying typical food from all over the world, but my favourite is Piedmontese food, typical of my region! (Everybody should try Bagna Cauda or Capunit at least once in their life, because yes v.v)

Z- Zodiac sign: Cancer

Mmmm who can I tag? @kawereen and @pookyhuntress

Go, girls, I’m curious! xD

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likearagingroar · 4 years

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Northern-Italian culture is stinking of garglic bc of bagna cauda and having to interact with people who have not eaten it

#I am sorry for my uncle aunt and cousin #Snfnfonskejfsjend #brandacujun is waiting for me and I. Can't. Wait.

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theramenrater · 7 years

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The Ramen Rater's Top Ten Instant Noodle Cups Of All Time 2017 Edition

#10: Mamee Mie Goreng Indonesia Spicy Sambal Flavour – Malaysia

The noodles came out so nicely – they have a great character of chew and whilst not in a broth, they’re not dry after being drained. The flavor is wonderful – spicy and tasty with that sweet-hot kick I love about mie goreng. The crunchy bits rounds everything out soundly. Original review

#9: Nissin Nupasta Carbonara Flavour Instant Noodle – Hong Kong

The noodles came out very, very well. They have a very fresh quality to them and a decent quantity. The vegetables and meats hydrated and cooked great – little bits of bacon, mushroom and other stuff throughout. The flavor was just great too – the white powder turned into a sauce with perfect thickness and quantity – and it tasted like an alfredo sauce. This was just plain awesome. Original review

#8 Nissin Soba Nudeln Mit Yakisoba Sauce Yakitori Chicken - Germany

The noodles are thin and very good - just perfect for yakisoba. The flavor is just perfect - I mean wow! It's like the taste of grilled chicken and very good. The included garnish is everywhere are very nice. Impressed! Original review

#7: Mamee Chef Lontong Flavour – Malaysia

The broth is first off a lot of fun to look at; the red and cream colors are really good looking. The broth has a creamy and spicy taste with lots of nice pieces of red pepper, and as always the ‘mi tarik’ noodles were just right. Very new and unique. Original review

#6: Nissin Cup Noodle Light+ Bagna Cauda - Japan

The noodles have a really nice quality to them – not mushy or anything; they’re just really good. The broth is saucy and hearty with a cheese and light fish taste which is augmented with vegetables galore. Amazing! This doesn't make me think of low-calorie noodles, yet they are. Original review

#5: MAMA Instant Cup Noodles Seafood Pad Kee Mao Flavour – Thailand

The flavor is really quite good and can be summed as kind of a sweet seafood taste with a great bite of spiciness – and then this lingering flavor from the holy basil. It’s got a really different flavor I wish was present more often in instant noodle varieties. Original review

#4: MyKuali Penang Red Tom Yum Goong Noodle Authentic Taste – Malaysia

The noodles have a very light chew and a different mouthfeel. While I wasn’t entirely satisfied with this new style of noodle in the White Curry cup, this works very nicely with the tom yum. The broth is a tour de force of strong flavors – spicy, lemongrass pucker and a really nice balance of shrimp and vegetable taste. Original review

#3: Mamee Chef Curry Laksa Flavour – Malaysia

There are some flavors erupting from Malaysia that are just fantastic and this instant noodle cup exudes them like a rock star. The noodles came out excellent – pretty much identical to the packaged version. The broth and garnish as well were great – rich curry flavor and premium garnishes including little tofu puff bits and pepper. Original review

#2: MyKuali Penang Hokkien Prawn Noodle Authentic Taste – Malaysia

The noodles are soft and have a kind of dark tan color to them. The broth here is like you died and went to prawn mee heaven. It’s thick, oily, spicy and tasty. It’s just awesome stuff, and then they go and include those awesome fried onions. The only thing is the bustling of motorbikes and people talking at the hawker court. Original review

#1: Nissin Cup Noodles Gourmet Sabor A Caldo De Camaron - Mexico

So the noodles came out great in the microwave – flat and thin with a nice light tooth. Indeed the broth was a show stopper – a great Mexican shrimp broth with a rich flavor and light heat. Moreover, it has a sweetness I’ve only seen in Southeast Asian variants previously. The shrimp that are included are among some of the largest I’ve seen in an instant noodle – not only did they hydrate perfectly but they’re of good quality as well. The other bits of garnish supplied such as cabbage, carrot and other things round everything out and give the cup an excellent premium feel. In conclusion, this was absolutely wonderful stuff and I am seriously impressed - best of the instant noodle cups to date. Original review

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reciperesolutions · 4 years

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THE FEAST OF THE SEVEN FISHES!! This is an Italian/Italian-American Christmas Eve tradition that I’ve been wanting to host since I learned about it. Originally, I was going to make the feast a potluck - everyone brings a different fish dish - but as I started the serious planning, I realized, shy of being too prescriptive to my guests, that was likely to be a REALLY fishy and imbalanced meal. So instead, I decided to develop a menu for the feast myself, leaving appetizers, desserts, and wines (white) up the the guests :) It worked out magnificently and I got to really stretch my menu crafting skills: I’ve never done anything close to a seven course meal before and - at the risk of being overwhelmed with fishy flavors - I tried to embrace the seafood profiles in some dishes while providing balance with tangy, citrusy, and fresh flavor profiles in others. Welcome to my menu!

COURSE 1: Seafood Chowder. Delish. Going on The Brick House Menu. Based on recipe comments, I modified the recipe by replacing the evaporated milk with 1 can of creamed corn and 1 cup of heavy cream (it was supposed to be half and half, which I bought for this very purpose, and then completely forgot about as I was finishing the recipe). The recipe didn’t specify what kind of potatoes to use but butter potatoes turned out really well.

I also seasoned heartily with S&P, and put in about 3 tablespoons of Old Bay. Earlier in the morning, I made a batch of thick-cut bacon and crumbled the best pieces to sprinkle on top of each bowl - it was a perfect and necessary topper. Next time, I’ll also add a dash of Old Bay to top off each bowl (with the bacon) and truly dice the veggies (especially the potatoes - I got a little chunky with them).

This one was very true to the serving size (8 meal-sized bowls), so we had plenty left over. It was also great the next day!

https://www.allrecipes.com/recipe/12732/fish-chowder/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%203

COURSE 2: Kale Caesar salad with homemade garlic croutons. I’ve never made traditional Caesar dressing before (there are sneaky anchovies in there!) but I’ve had really good luck with other homemade dressings (ranch was so good). The Caesar dressing came out BANGING - it was SO rich and good. I’ve never even had Caesar dressing like this. Only difference from the recipe is I wanted the salad to definitely have a refreshing zing of citrus to cut some of the rich fish dishes so I used the juice from a full lemon instead of just 1 tbsp.

I used an incredibly soft and delicious half-bread loaf that was (unfortunately?) just as soft and delicious the day after I bought it. I didn’t use enough oil for the croutons but with some low heat (once all the oil was absorbed) they still turned out pretty well. The garlic quarters really flavored the oil nicely.

Many years ago in Nashville, I had a really great kale Caesar salad where they julienned the kale and massaged it with the dressing to soften it. So I took a page from their book and thought - like lettuce - if I let it sit for a little it would soften all the more. Nope lol! Turns out, kale (unlike lettuce) actually absorbed the dressing, but not in a good way...after like 2ish hours of sitting, it was just a liiiiiiiittle on the dry side. And this was after I actually thought I may have added too much dressing. It was fine - the croutons were great, and the flavor was still good just not quite as show-stopping as it was when I first tossed it all together. So definitely makes the Brick House Menu but with the lesson learned of not assembling too early to maximize impact!

https://www.allrecipes.com/recipe/14172/caesar-salad-supreme/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%2010

COURSE 3: Mediterranean stuffed, roasted red peppers with homemade ricotta. Winner winner! Though (due to totally unrelated shenanigans of the night) I didn’t get a chance to serve these warm. They’re definitely better that way but still a crowd fave.

https://reciperesolutions.tumblr.com/post/186616160460/roasted-red-peppers-and-cherry-tomatoes-with

COURSE 4: Girelle and shrimp with sundried tomato cream sauce. This was a showstopper! My favorite compliment of the night: ‘This is like something you’d get at a fancy restaurant. Like it’d be really expensive but worth splurging on.’ I used large shrimp which were the PERFECT size to go with the girelle pasta I found at Wegman’s. Was initially looking for fusilli (spirals) but this looked even more fun and just as good at capturing the sauce. Which, by the way, was AMAZING. I’ve never cooked with vermouth before (and went with sweet vermouth, not the extra dry) but it was a game changer for me...so, so good.

Biggest lesson was I don’t have a large enough bowl to make a double batch lol. Also, that for this feast, a single batch definitely would have been enough. So good though! Sent two people home with leftovers they liked it so much, and had 3 portions leftover for ourselves (so...maybe a double batch was just the right amount)! Oh, and that was also after I totally forgot to save fresh basil to mix in...that’ll make it all the better next time around. Brick House Menu!

https://www.epicurious.com/recipes/food/views/pasta-with-shrimp-in-tomato-cream

COURSE 5: Grilled salmon fillets with homemade yogurt dill sauce. Classic! :) Seasoned with S&P then grilled the 6ish oz fillets 4ish minutes skin-side up and 2ish minutes flipped (though didn’t use enough oil on the grill so none of the skin actually made it onto the plates lol). The dill sauce is my own!

https://reciperesolutions.tumblr.com/post/172874494098/tomato-dill-salad-broiled-salmon-and-dill-sauce

COURSE 6: Charred asparagus with citrus bagna cauda sauce. I checked on the asparagus after 5 minutes, then 8, then figured I’d give it another 3 or 4 but forgot about them and probably went close to 10 - but they turned out perfectly charred. (Which was pretty lucky.) I got distracted and missed the finishing steps of sauce (forgot to put in the S&P and citrus juices) so I threw those remaining ingredients in right after I poured the sauce over the asparagus. It was good but not mind-blowing so a retrial may be in order. Made a double batch.

https://www.epicurious.com/recipes/food/views/char-broiled-asparagus-with-citrus-bagna-cauda

Technically the course numbers are a little skewed, as course #1 was actually tuna fish bites brought by our friends - the perfect appetizer and the final (/first) dish needed to reach the coveted 7 courses!

- - - -

Lessons learned from my first Feast:

1) We had 6 people and most dishes were 4 servings (except when I doubled them). Doubling was definitely not necessary, except maybe for the asparagus. (Just two of us usually go through one whole bunch of asparagus...though now that I’m thinking about it, we had nearly half of the asparagus leftover, so maybe a single batch of that would have been okay?) We ended up giving two tupperware’s of the pasta away, then had 4 meals (2 dinners and 2 lunches for 2 people) leftover. It actually worked out really well: I did a LOT of cooking for the feast and then got to take the next two days completely off!

2) Though the traditional Italian full-on meal consists of cold appetizers, hot appetizers, salad, pasta, protein, etc., I wasn’t actually convinced we needed a protein course by the time I got to eating it. I was thinking that 3 oz instead of 6 oz for the protein would have been better, but as I’m typing this, I’m realizing (having made one fillet per person) we only had half of a fillet leftover (which was actually mine). So, actually, maybe 6 oz was perfect as planned for everyone else’s appetite!. And skin-on is great, but I haven’t quite mastered that technique on the grill yet lol.

3) Keep everything warm once it’s finished. Nothing was bad at room temperature but some of the dishes would have just been so much better if I’d thrown them in a 170 degree oven while they were waiting to be served, having finished them up early.

4) Prep it alllllllll ahead of time (except combining the salad+dressing lol). I started prepping food around noon but had (likely a couple hours’) interruptions through the day. It all worked out perfectly in the end and I got to enjoy the meal with everyone for what felt like most of the courses, but that was mostly luck. My original plan was to serve everything in waves, which ultimately fluctuated a little to be: apps as people trickled in, then soup, then salad+stuffed peppers+veggies, then pasta+protein shortly following. Having a ‘first serving’ allowed me to whip up the mains (neither of which took much time at all - which was both intentional and, admittedly, very smart of me) then sit down and enjoy them with everyone and all the other food already on the table. But it could have gone a little smoother if I’d finished all the prep for everything (except the quick mains) before people starting arriving.

5) Compostable bowls are not a great idea for soup.

6) Asking for apps, desserts, and white wine from guests for this ‘potluck’ was definitely a good strategy!

I’ve hosted a LOT of potlucks in my time but really liked the sit-down-dining style of this dinner party with the waves of courses. Definitely a lot of work to do regularly but worth it once a year! Also one of the most interesting observations for me was being very full by the end of the night but not totally overstuffed and feeling grossly overeaten. I like to think that’s a testament to the well designed menu and dishes that - save one or two with some cream - were really pretty healthy. All in all, a WILD success and I can’t wait until Christmas next year!

#brickhousemenu #fishesdishes #feast

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andrewbell879 · 5 years

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BBQ Chicken Recipes

BBQ burger recipes

Double-swiss and green chilli relish burgers Like cheese? Then you’ll love this BBQ burger recipe. Treat yourself to a double-swiss burger, stacked high with beef, Emmenthal cheese, lettuce and tomatoes, and finished off with a green chilli and cornichon relish.

Ultimate grillable vegan burgers

Check out this vegan BBQ recipe for a burger with full-on flavour and a meaty texture. Suitable for the grill, these completely vegan loaded burgers are an absolute must at any barbecue. Try our vegetarian burger ideas here…

Spicy BBQ pulled pork buns with pickled slaw

Slow cooking is the best way to get juicy melt in the mouth pork shoulder. Take a look at our BBQ pulled pork recipe for succulent pork buns which are seriously tender – they’re the perfect weekend crowd pleaser.

Miami-style blackened fish sandwich with smoked paprika mayo

Who said you couldn’t barbecue fish? These fish sandwiches are a quick and healthy way to serve fish on the barbecue. Coat in spices and grill before stuffing into buns and serving with smoky paprika and lime mayo.

BBQ chicken recipes

Our BBQ chicken ideas include show-stopped whole grilled chicken, BBQ chicken wings and many more ideas to entertain your friends and family. For more exciting chicken recipes, click here… BBQ buffalo chicken thighs with wedged ranch salad Check out this epic bbq chicken thigh recipe with punchy buffalo sauce, fresh and crunchy iceberg lettuce and creamy ranch dressing. This easy recipe is perfect for a summertime bbq with friends and ready in under an hour.

is kraft bbq sauce gluten free http://www.bbqdelish.com/which-bbq-sauce-is-gluten-free

BBQ roast chicken

Learn how to cook a perfectly seasoned and juicy chicken on the barbecue and get the most of your roast chicken with all the tricks of the trade from cookery writer Adam Bush.

Cider can chicken

Pack in new flavours and try out more adventurous cuts and techniques on the barbecue this summer. This BBQ chicken recipe is a real show-stopper. Cooking the chicken over a cider can keeps the meat moist while basting in a cider chimichurri.

Brazilian piri piri spatchcocked poussins

This simple chicken recipe is a barbecue must-have. Piri piri is the best marinade for grilled chicken or poussins, and it’s quick and easy to make your own.

Mojito grilled chicken

We’ve given grilled chicken a mojito twist in this summery BBQ recipe. Rum and sugar caramelise well when cooked together in a marinade – do keep an eye on this as it cooks and adjust the grill to get a nicely browned skin without too much blackening. You can also barbecue the chicken if you like. Serve this delicious BBQ chicken recipe with rice and a tomato salad.

BBQ showstoppers

Our BBQ ideas will keep you going. If you’re entertaining with a BBQ in the garden this summer, try our meaty centrepieces and serve with some inventive BBQ sides (recipes below). From spatchcocked poussin to Dr Pepper ribs and recipes for lamb chops.

Start with our tips on cooking meat on the BBQ: 1. Start early. Light the coals or get the gas barbecue up to temperature, and tend it. The trick with low and slow barbecuing is to keep the temperature even. Brits tend to throw a whole bag of coal with a pack of firelighters and cook when it’s raging hot. Don’t. Start with a third of a bag, or find the right level on the gas and keep it there. This is an exercise in restraint and patience. Find your inner Zen. Use breathing techniques. Calmly does it. 2. The meat is also important. Most cuts of brisket in the UK have been trimmed of almost all fat. You need this fat when cooking low and slow. It’ll keep the meat beautifully moist. 3. Buy a meat thermometer. There are some people who can tell how the inside of a piece of meat is cooking from 1,000 yards away, most can’t. A meat thermometer lets you know exactly how the meat is cooking and when it’s ready. Cajun picanha with bean salad Check out this epic beef recipe with punchy cajun spices and a fresh bean salad. Picanha is also known as the top sirloin cap or the rump cap. Popular in the US and Brazil, it’s a pointed cut, so is great for serving a crowd as you’ll get well done to rare from the same piece of beef.

Traeger Junior Elite Review http://www.bbqdelish.com/traeger-junior-elite-review-versatile-pellet-grill-smoker-at-its-finest

Miso-glazed ribs with Asian slaw

Check out these melt-in-the-mouth baby back ribs with a crunchy, vibrant Asian slaw for your next BBQ.

Beer-braised lamb tacos with charred green tomato salsa

Impress your friends at your next BBQ with these super tender lamb shoulder tacos. Serve with our homemade punchy green tomato salsa and a moreish bean salad. You can use regular red tomatoes for this if you can’t get green.

Vietnamese BBQ caramelised pork loin

Try our glazed Vietnamese BBQ pork dish. This recipe is great for family BBQs; it’s delicately sweet, gluten-free and easily serves 6. Alternatively, this recipe works just as well when roasted.

Home-smoked brisket

Take a look at our epic home-smoked brisket BBQ idea – it’s easy to prepare once you know what you’re doing. Follow our expert tips to create the most tender meat centrepiece, it’s all about low and slow…

Korean-style lamb chops with spicy sesame cucumber salad

An easy recipe for a Korean BBQ at home. Lamb chops marinated in a sweet-sour sauce, then grilled and served with spicy cucumber salad and chilli sauce.

Dr Pepper ribs

The caramel and spice flavours of the fizzy Dr Pepper drink add an extra dimension to these BBQ sticky ribs. A great, fun twist to your BBQ.

Easy griddle breads with lamb, dill and yogurt topping

These easy griddle breads with lamb, dill and yogurt topping make a great barbecue supper for the family. The lamb is packed full of delicious Middle Eastern flavours, and the pomegranate seeds provide a juicy crunch.

Plum and sesame lamb cutlets

Rosie Birkett’s plum and sesame lamb cutlets are the ideal family BBQ recipe. The delicious, sweet, sticky glaze with a kick of spicy sriracha works so well with lamb and the spring onions add a crunch of freshness. They look fantastic, and are sure to be a hit at your next barbecue.

BBQ skewer recipes

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Harissa-honey sausage skewers

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Sriracha-and-lime-marinated chicken skewers

Check out these easy chicken skewers with a punchy, zingy marinade. These chicken skewers are super simple to make and ready in no time, perfect bbq food.

Bun cha

Take a look at our Vietnamese BBQ idea. Bun cha is very easy to prepare as the sizzling pork is served with a make-ahead salad of cold noodles, herbs and beansprouts, and a punchy dipping sauce. For more Vietnamese recipes for the BBQ, click here.

Grilled padron peppers and chorizo skewers with honey drizzle

These sticky grilled padron peppers and chorizo skewers with honey drizzle make the perfect BBQ starter to serve with drinks over the summer months. What’s more, they’re super quick and easy to make.

BBQ sides recipes

Try our BBQ side dishes to create the perfect summer entertaining spread, from Mexican-style corn on the cob to smoky aubergines and tear-and-share garlic bread. Click here for plenty more BBQ side dishes ideas..

Herb, watermelon and rice noodle salad

Try our gluten free Vietnamese style herb, watermelon and rice noodle salad. This refreshing recipe makes a great BBQ side dish and is ready in less than 30 minutes. What’s more, it’s low in calories.

BBQ fish sauce wings

Check out these sweet and sticky BBQ chicken wings. This gluten-free recipe is super easy to make and a real crowd pleaser at any summer BBQ.

Cobb salad with green goddess dressing

Cobb salad is an American classic of chopped tomatoes, avocado, leaves and crisp bacon. Our version of this authentic BBQ side dish adds blue cheese, sourdough croutons and a green goddess dressing.

Spiced corn on the cob

This recipe for spiced corn on the cob is based on a grilled Mexican street snack but gets a bump of flavour from punchy Korean gochuchang sauce. If you can’t find it, use any garlicky chilli sauce. This veggie BBQ side dish is a great way to pep-up sweetcorn for your next barbecue.

igrill2 vs igrill 3 http://www.bbqdelish.com/igrill-2-vs-igrill3-which-digital-thermometer-works-best-for-you

Smoky miso aubergines

Miso and aubergine is a match made in heaven, and this recipe is perfect for the BBQ this summer. Make sure you check the miso is vegan, if that’s the diet you follow.

Mozzarella and basil bread

Our favourite garlic bread recipe, perfect for a BBQ side. Stuff baguettes with mozzarella, basil and garlic, then BBQ or bake for a delicious twist on this family favourite. We’ve got plenty of exciting bread recipes to bake and serve with your BBQ burgers, meats and salads.

Blistered runner beans with bagna cauda

Revamp your runner beans this summer with our pan-fried recipe. This BBQ side idea is matched with a super fresh and zesty dip called banga cauda.

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felishasheats · 6 years

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Recipes for Realtors: Some great pasta-bilities

Figgy plum gnocchi, pink pasta with pears and bacon, and some green beans on the side. Give it a try!

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Figgy plum gnocchi in fruity bagna cauda sauce

Boil four medium floury peeled potatoes, not the waxy type potatoes, in cold salted water, Drain. Let air dry briefly. Rice the cooled, but not cold, potatoes. Ricing keeps the gnocchi light and fluffy, melt in your mouth tender.

Add two whole eggs and a half cup each of regular flour and hazelnut flour. Add a half cup of grated dry cheese. (I like a mix of Romano and Parmesan.) Work the dough just until all ingredients are incorporated. Do not overwork the dough.

Chop two brandied black mission marinated figs that have naturally macerated in the cognac and gently work the chopped figs into the dough. Drizzle just a few drops of your brandy marinating jus from the jar into the dough. Knead just briefly.

Chop fine, one very ripe fresh Italian plum. (You can use a frozen plum if you have them. Frozen plums get juicy and sticky sweet as they have released their natural juices.) Work the chopped plum into the dough.

Let mixture rest for 15 minutes.

Pull off pieces of the dough and roll by hand into long skinny sausage-like strips on a large wooden board.

Cut the dough roll into generous bite-size pieces. Have a pot of boiling salted water ready and just simmer the gnocchi until they float (al dente). When gnocchi float to the surface, they are cooked.

Make my bagna cauda sauce, using fresh cream and your favourite cheeses. When the sauce has thickened, stir in two firm chopped, but not minced, marinated black mission figs. Add a fresh juicy chopped Italian plum.

Add the poached gnocchi to the bagna cauda sauce just when ready to serve.

Place several gnocchi in a puddle of bagna cauda, in a flat deep soup plate that has wide rim sides.

Park a whole firm brandy marinated fig and a half pitted fresh plum on the rim, with a large basil leaf on the side, just when ready to serve.

A flute of Royal de Neuville Rose, or your favourite champagne is a good pairing here.

This is an entree dish best served alone, but if you want a salad, serve it after the gnocchi course; the French often serve salad as a final course. And a cheese fruit plate with the salad course closes the stomach.

Alternate 1: Perhaps offer my Hazelnut Watercress Pesto, served in a small dish with a little ladle, for those who might enjoy a drizzle on their gnocchi. The flavours match.

Alternate 2: Flambé sautéed fresh lobster, using Asbach if available, or substitute your favourite cognac, or if no fresh lobster is available, use a large tin of flash frozen lobster, very gently heated and flambéed. In a separate skillet, sauté in butter, a small chopped piece of celery and leaf, with a tiny bit of fresh chopped green onion. Stir into the bagna cauda sauce.

Break up the lobster pieces and add to the bagna cauda sauce. Serve the hazelnut fruit gnocchi in a puddle of the lobster sauce. When ready to serve, sprinkle with a little shredded fresh tarragon. Enjoy! (If you have made homemade lobster oil, now is a good opportunity to use it; drizzle a little very special lobster oil over each serving. Do not stir.)

St Michael’s figgy treats

Using my Stollen dough recipe, prepare to the stage of adding the fruits. Instead, paste a figgy plum mixture on the dough, fold and bake.

The figgy filling:

Put two cups of black mission figs, marinated in Asbach Uralt, into a stovetop saucepan. Add a cup of my plum conserve or your favourite plum jam.

Bring to a gentle simmer. Stir in a little figgy jus from your cognac marinating jar.

From your candied citrus peel sugar pantry jar, chop some orange strands very fine and add to the pot. Squeeze in the juice of a half lemon. Add the juice of a half sweet orange. Stir and let bubble just a little. Let the gooey paste cool to room temperature. Stir in a half cup of chopped candied walnuts. You want to be able to spread the mixture on the dough.

Now if you want to make figgy stuffed cookies, roll out your favourite pastry dough and cut into two long rectangles. Make a figgy sausage shape from the filling. Use plastic wrap and roll and shape the log and refrigerate for an hour.

Position the figgy log on the pastry rectangle and pull the sides of the pastry over the figgy log to wrap. Roll with your fingers and place seam-side down on the cutting board. Chop in pieces the way you would cut gnocchi. Place individual filled pastry pieces on a parchment covered cookie sheet and bake in a medium hot oven, middle rack just until the pastry is cooked. The figgy log is already cooked. Do not over bake. You don’t want the figgy filled pastries to dry out.

Alternate: If you would prefer, use fresh Medjool dates, chopped fine, mashed together with my plum conserve.

Pink pasta with pears and bacon: Surprise sauce is wonderful

Equal weight rough chopped cooked beets and “00” pasta-making flour. Add one whole egg. Mix in Cuisinart machine. Let rest in plastic wrap for half hour, at room temperature. Process three times in pasta machine until quite thin. Hang to dry.

While pasta is drying, make sauce. Fry bacon until quite crisp. Remove bacon from pan. In the bacon fat, add butter; sear fresh Bosc pears cut into thick slices, add a half cup of my candied salted large walnut pieces. Add two cups of watercress. Stir in just a tiny bit of oven-roasted garlic purée from your stored refrigerator jar. (Hint: Don’t store roasted garlic cloves in oil to prevent mould spores from attacking; the spores can kill. Seriously).

Stir in a quarter cup of brandy figgy marinating jus and one finely chopped fresh black mission fig. Crumple the bacon on top and incorporate.

Squeeze on a bit of fresh lemon. Top with small chunks of room temperature blue cheese just when ready to serve. In boiling salted water, cook the beet pasta for just one minute. Fresh pasta cooks very quickly. Twirl a serving onto a large dinner plate. Toss the warm pear sauce over top the hot beet pasta pulled fresh from the boiling water. No need to drain the pasta, just take from the pot, wrapping the pasta around the tines of a large fork. The water attached to the pasta just enhances the sauce. Grind fresh peppercorns, spritz with just a little olive oil and serve.

Some people like to use pesto on all pasta dishes. If that’s you, you will want to use my watercress pesto recipe.

Might seem an odd choice to some, but the fruity tones in French label George’s Beaujolais is a nice pairing here.

Remember to let it breathe before you serve the wine in a large bowl-shape glass on a thin stem, with a wide rim, not a tapered bowl (this shape is sometimes referred to as a Chardonnay white wine bowl); you want the Beaujolais to come in contact with the oxygen to enhance the bouquet.

Never fill a large bowl wine glass more than half full; it’s ideally best only a third full in such a glass. You can always serve more later.

Here is a great link that explains different types of glasses and their preferred uses.

It’s my gnocchi: Making it gourmet style

Wipe the skins of dry baking potatoes with butter and bake. Split in half and scoop out the skins. Choose large potatoes. They are baked when a knife inserted comes out clean. Do not over-bake as that will change the flesh texture.

At 400 F in a preheated oven, this could take one hour. Check periodically after 45 minutes. Set your timer(s). Your smart phone timer comes in handy, especially if you are multi-tasking.

Cut the potatoes in half and scoop out the flesh into a large bowl. Press through a ricer. It’s the only way to get the potatoes to a flour-like consistency. Add salt and pepper and whatever you like into the dough at this point, such as cooked spinach, mashed beets, or really fresh chopped herbs. You could even add a little grated cheese.

For three large potatoes you will need a half cup of flour and one large egg yolk. (Save the whites, never toss them; freeze them in an ice cube tray and reserve the frozen cubes in a plastic bag.) Work the dough with your hands, just gently until the mixture forms a ball. Divide the dough in segments and roll each into a thin long sausage shape using your hands, working on a lightly floured surface.

Using a knife, cut the sausage shape dough into one-inch pieces and tip each piece with the tines of a fork to make little indents to hold your sauce.

Place the gnocchi on a lightly floured cookie sheet, not touching one another. Let the dough air dry in the refrigerator for 10-15 minutes.

Using a spider, tip the gnocchi into a pot of softly boiling cold salted water. Never use water from the hot water tap. It could contain sediment from the hot water boiler tank. The process is like making spätzle. The gnocchi will float to the surface quickly.

In the meantime, melt a knob of unsalted butter in a sauté skillet. Do not brown the butter unless it is your intention to serve nutty (noisette) flavoured gnocchi. But the butter does need to be very hot. Use just enough butter to coat the gnocchi.

Using a spider to remove the gnocchi will allow the liquid to stay in the pot. Place the gnocchi in the hot butter and toss to coat each piece. You might decide to serve the finished gnocchi as is with a sprinkle of grated Sartori BellaVitano Raspberry cheese and chopped fresh basil or parsley.

Or you could add your cooked gnocchi to your favourite tomato sauce or a rose sauce. Or even to an Alfredo sauce.

For a totally different gnocchi experience, just when ready to serve, drizzle each low, wide soup plate with a little brandy figgy jus from your black mission fig marinating jar. You could even chop a couple of the marinated figs and sprinkle over top. Totally gourmet… Totally wonderful.

See my rose pasta sauce recipe.

Green beans on the side

I usually cook green beans starting them in salted, cold water, bringing them to a boil just until fork tender.

But for this recipe, I boiled the water first in a covered pot. Salt the boiling water. Toss in “frenched” green beans. Frenched is simply split each green bean, individually, lengthwise, top to bottom, so you have a bowl of green bean strings.

Par boil. Using tongs, remove the quickly cooked green beans and transfer them into a bowel of ice cube filled water. Watch the green colour come to life.

In a skillet in the few minutes it takes to cook the green beans, sauté chopped shallots in hot, but not brown, sizzling butter just until translucent. Sprinkle with salt, fresh ground peppercorns, and chopped fresh mint. Toss the iced frenched green beans into the sautéed shallots just to mix and heat through.

Remove and put the mixture into a serving bowl or onto a large platter.

Drizzle with just a bit of my watercress pesto and top with coarsely chopped candied walnuts or candied whole hazelnuts from your pantry jar.

Sprinkle with minced citrus rinds from your panty citrus sugar jar. Sprinkle just a few grains of the citrus sugar from the jar over top, and a sprinkle of salt. Do not toss or stir.

This fresh, crunchy vegetable green bean side can be served with many entrees. Enjoy!

To serve the frenched green beans as a salad, refrigerate when completed and bring to the patio to serve with your barbecued steak or tender yummy fish cooked in barbecue papillote. You might like to sprinkle the finished salad, just when ready to serve, with hot chilli flakes, as much or as little as you prefer.

The post Recipes for Realtors: Some great pasta-bilities appeared first on REM | Real Estate Magazine.

Recipes for Realtors: Some great pasta-bilities published first on https://oicrealestate.tumblr.com/

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lenakrruger · 6 years