Second recipe challenge! Pasta from scratch.
My friends Dan, Alina, Josh and I made a feast on Sunday evening. We spent an hour wandering around Fubonn (amazing Asian market in East Portland) gathering our ingredients, and then drank a couple bottles of wine while cooking. Perfect Sunday!
I love Fubonn. So many interesting and useful ingredients, so incredibly affordable and the seafood is very fresh and good quality. Some of the Hawaiian and Chinese ingredients remind me of my grandfather, and the Chinese dishes we used to cook together. He was so incredibly meticulous with his cooking, which I loved. I inherited his cookbook. I’ll be cooking some recipes of his this year.
I love bonding with people over food. Whether it’s cooking it, going out to eat, hosting a party, barbecuing on the back deck with a cold beer, enjoying what someone else has created, or any derivation… it’s so comforting. I always feel closer to people after I cook with them, and have forged some of my best relationships and friendships over food.
Dan and I love to cook together, for my parents (last summer, fish tacos with homemade tortillas), for friends. He’s one of my closest friends and we work amazingly well together.
This time we made: fresh homemade pasta with seafood jus (was going to be squid ink pasta, but we couldn’t find any – next time), seared scallops, fried squid (see video below for Dan’s expert butchering learned via YouTube), and butter/lemon shrimp. We also made a miso creamed kale with mushrooms and a simple cabbage salad.
First: The Pasta.
We loosely based our pasta on this minus the squid ink, plus a bit of semolina flour.
3 cups white flour
1 cup semolina flour
2 pinches of salt
Knead with your hands until it’s a soft, cohesive dough. Cover and let rest in the refrigerator as long as possible (we did 45 minutes and that was fine).
Alina and Josh have a KitchenAid, with a pasta attachment. We used that to roll out the pasta dough until it was thin enough to process through the spaghetti attachment. It’s incredibly fun to do. I loved it.
Once we processed the pasta into the shape we wanted, I sprinkled a bit of semolina flour onto each serving size and left it while we prepared the rest of the meal.
We pretty much winged the seafood, which was delicious. Butter + lemon + garlic = you can’t go wrong. Dan championed butchering the squid.
For the (delicious, amazing) miso greens:
3-4 tbs unsalted butter, divided
1 large shallot, sliced
2 cloves garlic, thinly sliced
1 bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
1/2 cup shiitake mushroom tops
1 tbs soy sauce
1/4 cup dry vermouth (or white wine, and I put it a bit more than this)
1/2 cup heavy cream
1 tablespoon white miso, or more to taste (if you have a darker miso, just use less)
Salt and freshly ground black pepper
Put 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots brown, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted. If it won’t all fit in the pan, just add what’s left after it’s cooked down a bit.
Meanwhile, in a small pan set over medium-high heat, melt 1 tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. This will smell AMAZING. If the mushrooms become too dry, add another tablespoon of butter. Stir in the soy sauce, cook another minute and turn off the heat.
Once the kale is wilted and soft, increase the heat to medium high, add the vermouth and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. It should look creamy and delicious. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and thickens up the around the kale. Taste for seasoning, add salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top.
adapted slightly from this