Archive for the pasta Category


Posted in cheese, condiments, italian, mediterranean, pasta, peas, vegetarian with tags , , , , , , , , , , , on January 12, 2014 by oskila



Funny punny title, yes. What it means is that today’s food is pesto made with peas instead of basil. And it’s real easy too.

2 parts green peas (fresh or defrosted)
1 part oil
1 part whatever kind of nuts or seeds you like
1 part grated parmesan cheese or similar.

Mix all the stuff and blend it to desired texture. Adjust thickness with oil and cheese or more peas. I use a hand blender and get it ready in almost no time at all. The pesto in the picture has more cheese and peas instead of nuts since the pine nuts were way too expensive and my wife dislike sunflower seeds and is allergic to most proper nuts. It works beautifully with for example pasta anyway.

Yellowfoot Lunch

Posted in italian, mushroom, pasta, pork, sauce, stew with tags , , , , , , , , , , , on October 6, 2013 by oskila

It would seem this year doesn’t offer a lot of time to go mushroom hunting. Apart from the stuff happening at home, having to work an actual job five days a week is unexpectedly tiring. In years like this, it’s always nice to know when yellowfoot season starts. That is, store-bought yellowfoot.

001 2

The yellowfoot mushroom is one of my favourites. It’s abundant (if you know where to look), easy to dry, flavorful and texturally pleasing. If bought it’s also usually cheaper than the other non-farmed mushrooms. (We usually get farmed button, portobello, shiitake and oyster mushrooms and golden chanterelle and sometimes yellowfoot and trumpet of death when they’re in season)

The other principal ingredients of today’s dish are pork loin, cut into strips, creme fraiche and chopped onions and leeks.

002 2

Dry frying the mushrooms for a bit before adding fat.

006 2

Sweating onions and leeks together with mushrooms, while the meat sears in a separate vessel.

007 2

Meat and a whiff of flour goes into the pot. Add a liquid of choice if the pot starts to go dry. I added a bit of stock and then some milk.

008 2

With the stew in a more agreeable mood, season and add the creme fraiche. I often use creme fraiche because, while as fat as double cream, its acidity makes it a bit lighter than heavy, cream-based sauces. Simmer for a while, the longer the better. In hindsight a bay leaf would have been nice.

009 2

In the meantime, some friendly friend has prepared pasta and a salad (actually, it was me, but hey). Slightly fancier than the average saturday lunch, but we had a friend (who was also our wedding photographer) over for lunch and were in the mood for a bit of fancy.

Shrimped Spaghetti

Posted in mediterranean, pasta, shellfish, vegetarian with tags , , , , , , , , , , , , , , , on March 9, 2013 by oskila

Here’s a really quick and simple pasta dish I had recently and subsequently altered slightly.

011 2

Sauté finely chopped garlic and shallots.

012 2

Cook some spaghetti or other pasta of your choice and then give it a quick sizzle together with the garlic and shallots.

016 2

Plate and add shrimp, olives and garlic bread. I also sprinkled a pinch of chili flakes to add some zing.

With proper planning, the dish can be done inside the time it takes to bring water to a boil and cook the pasta. I’m thinking that it could be served as a starter just as well as a reasonably elegant lunch or a simple but tasty main course.

A quick one on salad

Posted in bacon, eggs, pasta, salad with tags , , , , , , , , , on February 6, 2013 by oskila

I’m thinking there’s going to be an increase in food photographed in plastic boxes since I only eat school food on Thursdays (and have no scheduled lunch at all on Fridays)

8 2

Here, a kind of salad, made with the first chicory I’ve ever bought, elbow macaroni, hard boiled egg and diced bacon. Dressed with mayo and a bit of mango vinegar. Whipped up, boxed and brought to work in less than ten minutes (the commute to work is 40-50 minutes though)

Something on Bratwurst and Cultivars

Posted in condiments, discount, mushroom, pasta, sausage with tags , , on August 18, 2012 by oskila

Today’s dinner isn’t too exciting on account of the cheapskate part of the brain winning over the gourmet part again. But bagging some mushrooms got me thinking of cultivars a bit, since many are surprised that the white button mushrooms are the same species as brown or crimini mushrooms and portobello mushrooms, only different a different color and at a different point in life. For some reason, this isn’t widely known, and the trade name for brown button mushrooms in Sweden is for some reason skogschampinjon (forest button mushroom) which is the Swedish trivial name for the Blushing Wood Mushroom (Agaricus silvaticus), a rather different looking species in many ways. I don’t find this intraspecific variation quite as odd as for example chili- and bell peppers being the same species (the common names in Swedish aren’t as obvious giveaways as the English ones) and it’s even more fascinating that turnip, napa cabbage and pak choi are all cultivars of the same species.

It’s also interesting how domesticated species can revert to a more original state. I vaguely remember a Nazi project to restore the Aurochs, which failed, but produced cattle coloured like the extinct wild ones – cows reddish brown, bulls black with a light eel along the back.

To turn attention back to food – what we had besides the mushrooms was discount sausage (again), supposedly bratwurst, but with today’s production methods and grocery ranges it’s hard to know what exactly constitutes a proper bratwurst.


Along with this, also pasta and homemade pesto. And some Parmesan on top of course.

Slightly Risky Business

Posted in american, bacon, cheese, pasta with tags on August 9, 2012 by oskila

In recent days I’ve discussed both prefab foodstuffs and inadvisable editing of recipes, so what could be better than concluding with a post containing both prefabricated goods and tampering with an extremely popular recipe?

Boxed mac and cheese. A quick and simple meal, but to serve two I needed to add some more stuff while also making it a bit more adult in flavor. I almost felt guilty for tampering with many Americans’ childhood favorite, but then I remembered what foreigners do to Swedish meatballs and continued without qualms.

This is what I added. Bacon, mushrooms, onions and a hint of garlic. Nothing drastic. Hopefully that’ll put American readers working up a rage a bit at ease…

OK, I added a bit of Parmesan too, but cheese is cheese, right? Of course I could have grated my own cheese instead of using a bag of orange powder, but not only was I feeling particularly lazy today, but I also think American cheddar is the right cheese for mac and cheese and one does not simply buy American cheddar over here.

Tag Team Tortellini

Posted in cheese, italian, pasta, sauce, vegetarian with tags , on July 6, 2012 by oskila

To be honest, there will be more than tortellini today, but the title was too awesome to pass up on. Today’s theme is fresh pasta, and since that’s one of a number of foods that’s much more fun to make in company, I’ve enlisted the help of my better half – hence the tag team.

If I remember correctly, we talked about making our own pasta after watching an episode of MasterChef USA, season 2. I bought a pasta machine at a flea market almost ten years ago and while it’s been used for pasta once or twice, I’ve mostly used it to shred newspapers to use as playing/nesting material for pet rats. The last rats died years ago and the machine has been collecting dust until now.

First, one needs dough of course. Recipes vary concerning whole eggs or yolks, flour mix and other stuff. We used whole eggs and durum wheat flour.

Dough kneaded and one lump wrapped in plastic. As soon as both were wrapped they went in the fridge to rest while we shopped for filling.

Here’s some of the dough, machine-rolled out. I’ve pin-rolled pasta dough once and I hope I’ll never have to do that again. It was no fun at all. We had planned to make two types of pasta, tortellini and ravioli, with different fillings. The little lumps in the bowl in the picture are filling #1, which is a mix of Brie and Grana Padano. A yummy all cheese filling for the tortellini.

Here’s what I did for filling #2 – a slight twist on the very classic spinach/ricotta ravioli filling with fresh spinach, blanched and chopped, together with ricotta and sautéed onions, garlic and mushrooms, seasoned with white pepper, thyme, a hint of nutmeg and a couple of drops of truffle oil. Some of the pictures in this post are rather crappy, because we were really hungry and didn’t quite have time for more shots.

Thanks to the firm filling, the tortellini were produced at a rapid pace

The ravioli required two pieces of dough and had a much looser filling, which made manufacture rather slow.

A bit over half the ravioli and all of the tortellini done and having a rest before cooking.

With the pasta resting, we whipped up a sauce of roux, cream, a splash of balsamic vinegar (white wine would possibly be a better choice, but we didn’t have any), a small amount of very finely chopped and caramelized onions and a bit of grated Grana Padano.

With the sauce simmering, we started boiling the pasta.

Dish completed and plated prettily. Pasta made from a half batch of dough, in turn made from 450 grams of durum wheat flour and six very small eggs, evidently feeds two starving 30-year olds to a near comatose state. The other half of the dough is in the fridge, biding its time.

%d bloggers like this: