Pasta on Dan Tasse dot com

Kopytka with mushroom-mustard sauce

Sun, 04 May 2025 01:54:00 +0000

1 lb yukon gold potatoes

1 large egg

1 cup/130g flour

salt

3 tbsp butter

300g fresh mushrooms, sliced into quarters

1/4 cup bison grass or other herbal vodka

1 cup cream

2 tbsp whole grain mustard

1 tsp honey

parsley

Boil potatoes in skins 30-40 minutes, cool, mash. Add egg and stir, add flour and 1 tsp salt and stir. Knead about 2 min until smooth but not elastic. Divide into 4 pieces, roll each piece into a rope about 1/2 inch thick, and cut into diamond-shaped pieces.

Boil a pot of salted water. Drop dumplings in, cook until they float to the surface, drain. Save 1 cup of cooking water.

Heat butter, cook mushrooms until golden, 7 min. Add vodka, stir until evaporated; add cream, mustard, and honey, cook 2 minutes. Add dumplings and dumpling water, toss until heated through, top with parsley and salt and pepper.

Source: Fresh from Poland by Michał Korkosz

Chengdu Zajiang Mian

Sun, 18 Mar 2018 19:53:00 +0000

Pork topping for 4-6 servings (scale as you want):
1 lb ground pork
3 tbsp sambal oelek or 3 pickled medium-hot red chilies
1 tbsp minced garlic
1 1/2 cups water
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tsp tian mian jiang/sweet wheat sauce

Sauce per serving:
1 tsp melted lard (optional)
2 tbsp chili oil with flakes
2 tbsp light soy sauce
1 tbsp chicken broth
1 tsp zhenjiang black vinegar
1 tsp runny Chinese sesame paste
1/4 tsp or more roasted ground Sichuan pepper
2 tsp thinly sliced green onions

4 oz dried noodles per serving
bok choy and/or fried egg (optional)

1. Make pork topping: Saute pork until beginning to brown and juices are mostly cooked off. Add pickled chilies and garlic, cook, mix with pork. Add water, soy sauces, wheat sauce, simmer about 15 min. Add more water if necessary - you want it to be kinda wet. (It'll probably be wet anyway.)

2. Mix the sauce.

3. Cook noodles, adding bok choy towards the end to cook it too.

4. Each bowl: noodles, sauce, pork topping, bok choy, egg.

Source: Taylor Holliday, The Mala Project, https://blog.themalamarket.com/chengdu-zajiang-noodles-zajiang-mian/

Chen Dailu's Spicy Sesame Noodles

Sat, 26 Aug 2017 22:49:00 +0000

Sauce:

2 tsp sesame paste

1 tbsp light soy sauce

1/2 tsp dark soy sauce

1/2 tsp Chinkiang vinegar

1 tsp chopped garlic

pinch of sichuan pepper

1 1/2 tbsp chili oil with sediment

1/2 lb Chinese wheat or buckwheat noodles (can use udon or soba too)

handful of pea shoots, bok choy, or choy sum leaves

1 tbsp finely chopped spring onion greens

Combine the sauce in a bowl. Cook noodles, toss greens in for the last minute to blanch. Drain noodles and greens, add to bowl, scatter with spring onions, mix and serve.

Source: Every Grain of Rice by Fuchsia Dunlop

Pad Thai 2

Thu, 30 Dec 2010 17:17:00 +0000

Chopped carrot, onion, tomato, tofu
Minced garlic
Minced chili (optional)
1 beaten raw egg
Chicken/seafood (optional)
3 tbsp water
1 portion of presoaked noodles (soak for a couple hours, or just pour boiling water over them)
1 tbsp soy sauce
1 tsp sugar
1 tbsp mixed bean sprouts and chopped green onion
1/2 tbsp crushed roasted peanuts or cashews
1 tsp chili flakes
Juice from 1/4 lime

Fry the carrot, onion, tomato, tofu, garlic, and chili in a wok. Move them to the side of the wok, then add the egg to the bottom. When the egg is nearly cooked through like an omelette, flip it, break it into pieces, and push it aside. Add the noodles and the water, mix well. Add the soy sauce, sugar, sprouts, green onion, and nuts. Add the chili flakes and lime juice.

Source: May Kaidee’s Thai vegetarian and vegan restaurant and cooking school, May 2010

Pad Thai

Mon, 27 Dec 2010 04:16:00 +0000

Pad Thai

250 grams rice noodle
50 grams chicken
3 tbsp oil
20 g. chinese chive or green onion
1 tsp. sugar
2 tbsp. fish sauce or soy sauce
2 tbsp. oyster sauce or mushroom fake-oyster sauce
1 egg
30 g. bean sprouts or cabbage
1 tbsp. chopped garlic
50 g. tofu, diced
1/2 c. water

Fry garlic in oil, then chicken and tofu, stir until the chicken is cooked. Add egg, scramble around. Add noodles and water, stir until tender. Season with sauces and sugar. Add sprouts and green onions, serve with fresh vegetables and/or lime juice, peanuts, and ground chilis.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Colman's (of Norwich) Original English Noodle Beet Salad

Tue, 14 Oct 2008 04:26:00 +0000

1/3 lb angel hair pasta
2 beets
1 cucumber
2 tbsp vegetable oil
2 tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp Colman’s (of Norwich) Original English Mustard. Or, you know, whatever yellow mustard you want.
a 1-second glug of soy sauce
2 tbsp apple cider (optional, if you want it sweeter)

Break the pasta into thirds. Cook it. Grate the beets. Cut the cucumber into matchsticks, or maybe grate it (does grating a cucumber work?)… just get it into small thin pieces. Mix them.

Mix everything else. It will look like hell, thanks to the cinnamon floating on top. Now pour it over the solid food. Doesn’t look like hell anymore, right? In fact, with the purple noodles and all, it actually looks pretty okay. Season to taste, garnish with your favorite garnish, serve with furious gusto.

Source: yours truly, c/o Recipe Challenge w/ Julie, 10/12/08… the challenge: angel hair, beets, cinnamon, mustard. Comments welcome!
N.B. I am not, nor is this recipe, affiliated with Colman’s (of Norwich) Original English Mustard.

Mock Creamy Tomato Sauce

Thu, 07 Aug 2008 18:58:00 +0000

INGREDIENTS

16 ounces colored rotini pasta
1 (16 ounce) jar roasted red bell peppers
9 ounces low-fat, firm silken tofu (Dan’s note: just use regular silken tofu.)
1 1/2 tablespoons tomato paste
2 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning (Dan’s note: not sure what exactly is in an “italian season” mix. I used thyme and oregano.)
1/2 onion, chopped
10 spears asparagus, sliced diagonally
8 ounces fresh mushrooms, sliced
1 teaspoon minced garlic
1 (16 ounce) can diced tomatoes
1/2 teaspoon hot chile paste (optional)
ground black pepper to taste
2 tablespoons grated Parmesan cheese

DIRECTIONS

In a large pot with boiling salted water, cook pasta until al dente. Drain well.
Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
Toss pasta with sauce, and serve with Parmesan cheese.

Serves 4

Source: http://recipe.aol.com/recipe/pasta-with-mock-creamy-tomato-sauce/1689

Dan’s note: This author is all about low fat, which I suspect is why he/she put in tofu. I bet it’d be great with cream. But it’s interesting to note that it does work with tofu too. Oh yeah, and oh my god, use a bunch of olive oil, don’t “coat a pan with cooking spray.” For crying out loud.

Halushki

Fri, 04 Jul 2008 23:05:00 +0000

Halushki (cabbage and noodles)

1 cabbage head (small)
12 oz. wide egg noodles (or 1 egg, 2 c. flour, 1 pinch salt, milk as needed; combine, roll out to 1/8 inch thick, cut into strips, let dry)
24 oz. cottage cheese
8 oz. sour cream
1 egg
1 onion, mild (small)
1/2 c. butter or margarine
salt and pepper

Boil noodles, set aside.
Dice onion, saute in 1/3 stick of butter until they get a little color, set aside.
Remove stem, chop cabbage into bite-sized pieces (about 3/4 inch). Saute in 2/3 stick of butter until tender and have a little color. Add to noodles.
Blend cottage cheese, sour cream, egg. Add sauted onions and mix well. Season with salt and pepper to taste.
Add cheese mixture to noodles and cabbage, mix well. Pour into a glass 9x13 baking dish lightly coated with non-stick spray. Bake covered at 350 for 30 minutes or until heated through. Uncover and bake an additional 10-15 minutes to crisp edges and top layer. Serve hot.

Note: do not saute onions and cabbage together; onions will burn before cabbage is done. This also helps to better distribute the butter throughout the dish.

Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07

Lasagna

Thu, 22 May 2008 18:02:00 +0000

Lasagna

1 lb bulk italian sausage
1 clove garlic, minced
1 tbsp basil
1 1/2 tsp salt
6 oz water
1 15oz can tomatoes
2 6oz cans tomato paste
10 oz lasagna
2 eggs, beaten
3 cups (24oz) cottage cheese
1/2 cup parmesan cheese
2 tbsp parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella, sliced

Saute sausage and garlic over medium heat. Drain fat, if any. Add basil, salt, water, tomatoes, tomato paste.
Boil, drain, rinse lasagna.
Mix eggs, cottage cheese, parmesan cheese, parsley, salt, pepper in a bowl.
Layer in a 13x9 pan: 1/2 noodles, cheese mix, cheese slices, sauce. Repeat. Bake at 375 for 30 min.

Source: Mom

Fettuccine with walnuts, zucchini ribbons, and Pecorino Romano

Thu, 22 May 2008 17:58:00 +0000

FETTUCCINE WITH WALNUTS, ZUCCHINI RIBBONS, AND PECORINO ROMANO

2 1/2 pounds small zucchini, untrimmed
1 teaspoon fleur de sel or coarse kosher salt

2 garlic cloves, pressed
2 anchovy fillets, minced (about 1 tablespoon)
1/2 teaspoon (scant) dried crushed red pepper

1 pound fettuccine
1/3 cup extra-virgin olive oil plus additional for serving
3/4 cup walnuts, toasted, coarsely chopped
1 cup freshly grated Pecorino Romano cheese, divided
1/2 cup (packed) thinly sliced fresh basil
1/4 cup (packed) chopped fresh mint
Fresh zucchini flowers, thinly sliced (optional)

Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.

Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.

Makes 6 servings.

Dan’s note: this is great! The Pecorino Romano cheese is really good. The anchovies aren’t completely necessary.

Springtime Pasta and Sausage

Thu, 22 May 2008 16:57:00 +0000

Springtime Pasta and Sausage

8 oz uncooked spaghetti
2 cups sliced mushroom
12 oz Italian turkey or chicken sausage, thinly sliced
1/3 cup chicken broth
4 Italian plum tomatoes, chopped
1/2 teaspoon fennel seed
2 garlic cloves
4 green onions, cut into 1-inch pieces
8 oz (2 cups) fresh sugar snap peas, trimmed, or 9 oz package frozen sugar snap peas, thawed
1/3 cup chopped fresh parsley

1.Cook spaghetti in large saucepan. Drain. Return to pan. Cover to keep warm.
2.In large nonstick skillet over medium heat, cook sausage, fennel and garlic until sausage is no longer pink. Drain and remove from skillet
3.Add sugar snap peas, mushrooms and broth to skillet. Heat until bubbly. Simmer 3-4 minutes, stirring frequently. Stir in tomatoes and onions. Cook and stir over medium heat for 2 minutes. Add sausage mixture and parsley. Cook an additional 1 minute or until hot.
4.Add to cooked spaghetti. Toss gently until well mixed.
5.Serve with Parmesan or Romano cheese.

Source: Aunt Jill and Uncle Marc