(TCF Sept) Finally Pasta
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Okay so after a slight miscommunication (My Brain and red wine don't mix well) I managed to mess up my dish for the month. I have fixed this problem and cooked a pasta dish to enter. Yes it is pasta I checked. I watched it being made so =P. Today I have a Parmesan encrusted chicken, with a fresh roma tomato sauce with mushrooms, peppers, sweet onion, garlic, red wine, and herbs on top of freshly made penne pasta.
Sauce
15 fresh Roma tomatoes
6 baby bellas
6 shitake mushrooms
2 cloves of garlic
i sweet onion
1 green bell pepper
1 red bell pepper
1/2 Tsp Fresh Oregano
1/2 Tsp fresh basil
1/2 Tsp Parsley
1 tsp of fresh cracked black peppers'
1/2 Tsp salt
1 T sugar
1 Bay leaf
1/2 cup Red wine
1 cup fresh veg stock
Make a X slit on the top of each tomato and dunk in boiling water for 30 seconds and then dunk in ice cold water. Peel the skin off, core, and chop fine, reserving all liquid from the tomatoes, (if you have a blender, puree the tomatoes but you don't need too if chunks don't bother you) In another pan sear the onions, garlic, mushrooms, and peppers until tender.Add wine and cook for 4 minutes. Add the stock, tomatoes, herbs, and spices to the pot and simmer on low. Cook for 1 1/2 hours.
Chicken
1 chicken breast
1 block of Parmesan
Crushed black pepper
sea salt
butter
Heat your oven to 400, Season your chicken with pepper, salt and sear it in a pan with butter until it is half way cooked. Place the chicken in a glass dish and put slices of butter around the chicken. Take fresh shaved Parmesan and place it on top. Put the chicken in the oven and cook for 15 mins or until cooks thoroughly. The Parmesan should be slightly brown and bubbly. Slice and place on top of sauce and noodles.
Pasta
Well I'm not going to give you that recipe but I do season the water.
7 cups of water
1 cup of pasta
3 T salt
2 T Herb Seasoning
1 T Pepper
Cook as directed and strain,
Sauce
15 fresh Roma tomatoes
6 baby bellas
6 shitake mushrooms
2 cloves of garlic
i sweet onion
1 green bell pepper
1 red bell pepper
1/2 Tsp Fresh Oregano
1/2 Tsp fresh basil
1/2 Tsp Parsley
1 tsp of fresh cracked black peppers'
1/2 Tsp salt
1 T sugar
1 Bay leaf
1/2 cup Red wine
1 cup fresh veg stock
Make a X slit on the top of each tomato and dunk in boiling water for 30 seconds and then dunk in ice cold water. Peel the skin off, core, and chop fine, reserving all liquid from the tomatoes, (if you have a blender, puree the tomatoes but you don't need too if chunks don't bother you) In another pan sear the onions, garlic, mushrooms, and peppers until tender.Add wine and cook for 4 minutes. Add the stock, tomatoes, herbs, and spices to the pot and simmer on low. Cook for 1 1/2 hours.
Chicken
1 chicken breast
1 block of Parmesan
Crushed black pepper
sea salt
butter
Heat your oven to 400, Season your chicken with pepper, salt and sear it in a pan with butter until it is half way cooked. Place the chicken in a glass dish and put slices of butter around the chicken. Take fresh shaved Parmesan and place it on top. Put the chicken in the oven and cook for 15 mins or until cooks thoroughly. The Parmesan should be slightly brown and bubbly. Slice and place on top of sauce and noodles.
Pasta
Well I'm not going to give you that recipe but I do season the water.
7 cups of water
1 cup of pasta
3 T salt
2 T Herb Seasoning
1 T Pepper
Cook as directed and strain,
Spoiler:
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O.o wow - looks nice and tasty - added to the recipe list for future reference - om nom nom
Quick question - what are the differences between Roma tomatoes and normal tomatoes.
Also you should have posted pictures of your prep and a couple more of the final product, cause there are slow people like me who need the help of picture - and pics of food are always nice to look and drool at...
Quick question - what are the differences between Roma tomatoes and normal tomatoes.
Also you should have posted pictures of your prep and a couple more of the final product, cause there are slow people like me who need the help of picture - and pics of food are always nice to look and drool at...
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Roma's don't have as many seeds as normal tomatoes and they are really easy to peel. Normally they run cheaper at the supermarket (they do where I'm from) And I will from now on, I just dont have a camera that I can rely on right now.
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It's actually in the rules that you must have at least two pics of preparation and one of the final product, but since it's your first entry and you don't have a reliable camera, I'll let that be for now. Be sure to include the pics of preparation next month though!
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CrosbyKid4049 wrote...
Roma's don't have as many seeds as normal tomatoes and they are really easy to peel. Normally they run cheaper at the supermarket (they do where I'm from) And I will from now on, I just dont have a camera that I can rely on right now.Roma tomatoes are also usually more meaty than normal ones, and so don't break down as fast as others which would have more juices. For this reason, many people like to call them "cooking" or "stewing" tomatoes.
