Arabiata Sauce

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Arabiata Sauce
Arabiata Sauce

For 4 Portions

Ingredients

  1. Porcinni mushrooms ( sliced )   : 30 gm.
  2. Olive oil   : 1 tbsp.
  3. Onion, chopped   : 30 gm.
  4. Garlic, chopped   : 2 EA.
  5. Tomato concasse   : 200 gm.
  6. Chilli flakes   : 1/4 tsp.
  7. Penne ( pasta)   : 450 gm.
  8. Pecorina cheese   : 85 gm.
  9. Butter   : 45 gm.

Method 

  • Heat oil, saute onion and garlic gently for 5 minutes.
  • Add bacon and saute.
  • Add porcini, tomatoes and chilli flakes and simmer until thick and rich .
  • Season to taste.
  • Add  pasta – toss, sprinkle cheese and serve.

Basic Pasta Dough

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For 10 Portions

Ingredients

  1. Semolina or bread flour   : 450 gm.
  2. Eggs   : 6 EA.
  3. Salt   : Pinch.
  4. Water – if required   : 60 ml.

Method

  • Combine all the ingredients in a large bowl 
  •  Knead  the mixture until it is smooth.
  • Cover the dough and allow  to rest for 1 hour.
  • Roll and shape.

Yoghurt Dip

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For 600 ml.

ingredients

  1. Hung yoghurt   :500 gm.
  2. Sour cream   : 100 gm.
  3. Crushed pepper   : 1.5 tsp.
  4. Salt   : To taste
  5. Water   : 1.5 tbsp.

Method

  • Add all the ingredients and mix well.

 

  ** Variations in the dip can be made by substituting the pepper with cucumber or honey mustard.

Methods of Cooking – Moist Heat

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Moist Heat

1. Boiling – It is the cooking of prpared foods in a liquied at boiling point which could be water, court bouillon, milk or stock. The temperature should be between 210 F to 215 F.

Foods that could be cooking by using this method are:

  • Rice
  • Pasta
  • Vegetables and legumes
  • Eggs
  • Meats
  • Poultry
  • Fish
Method
  • Bring the liquid to a full boil and add the seasonings and aromatics.
  • Add the main item.
  • Cook it to the desired doneness.
  • Drain the liquid.
  • Serve the item, or refresh and hold it.
2. Poaching – It is the cooking of foods in the required amount of liquid at just below boiling point. The ideal temperature would be between 160F and 180F.
Foods that can be cooked by using this method are:
  • Fish
  • Eggs
  • Poultry
Method
  • Bring the cooking liquid to a simmer.
  • Add the main item, using a rack, if necessary. Be sure the item is fully submerged.
  • Cover the food if directed by the recipe.
  • Finish the food over direct heat or in an oven.
  • Remove the main item and serve it with the appropriate sauce and garnish.
***Blanching – it is process, where the ingredient is immersed in hot, boiling water for a limited period of time. It is then taken out and refreshed. In blanching , the ingredient is not fully cooked. E.g. : Blanching of green vegetables in hot boiling water with salt.
3. Stewing – it is the slow cooking of food cut into pieces and cooked in the minimum amount of liquid (water, stock, or sauce). The food and liquid are served together. 
Foods that can be cooked by using this method are:
  • Tough meats 
  • Hard root vegetables
  • Fruits
Method
  • sear or blanch the main item
  • Remove the main item from the pot; drain the blanching liquid, if it is being used.
  • Brown or sweat the mirepoix.
  • Return the main item to the bed of mirepoix in the pot.
  • Add the liquid
  • Bring the liquid to a simmer over direct heat.
  • Cover the pot; finish the item in an oven until it is tender to the bite.
  • Add the sachet d’ epice or bouquet garni and garnishes at the appropriate times.
  • Reduce the sauce, if necessary. ( Remove the main item first).
  • Garnish the item as appropriate, and serve.
4. Braising – it is a method of cooking in the oven, unlike roasting or baking the food is cooked in  a liquid in a covered pan, casserole or cocotte. It is a combination of stewing and pot-roasting.
Foods that could be cooked by using this method are:
  • Tough meats
  • Vegetables
Methods
  • Sear the main item on all sides in hot oil.
  • Remove the main item.
  • Add the mire poix and sweat it.
  • Add the roux, if it is being used.
  • Return the main item to the bed of mirepoix in the pot.
  • Add the liquid.
  • Bring it to a simmer over direct heat.
  • Cover, finish the item and keep it warm.
  • To prepare the sauce, strain, reduce, thicken and garnish as desired.
  • Slice or carve the main item and serve it with a sauce and appropriate garnish.
5. Steaming – it is a method of cooking where the food is surrounded with a vapor bath, in this very little flavor and moisture are are lost. The liquid used in steaming often includes herbs, spices and oher aromatics and these flavors are transferred from the steam to the food during cooking. Foods are placed in a closed vessel, and are above and not touching the liquid. Steamed foods generally contain a greater proportion of nutrients and generally do not lose much of their original volume.
Foods that could be cooked by using this method are
  • Fish
  • Poultry
  • Vegetables
Method
  • Bring the liquid to a boil.
  • Add the main item to the steamer on a rack in a single layer.
  • Cover the steamer.
  • Stea the food to the correct doneness.
  • Serve the food immediately with appropriate sauce and garnish.