Seared fresh Ahi tuna off of the dock, in pureed cold ginger scallion sauce.

Seared fresh Ahi tuna off of the dock, in pureed cold ginger scallion sauce.![]()
Dinner this evening was my take (at least, for this evening) of Indonesian rice .
Spicy Ahi poke bowl
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Leftover rotisserie chicken = chicken pot pie.![]()
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GF made some basic Okonomiyaki (japanese savory cabbage, egg, and scallion, pancakes, with bacon).
I am going to take a crack at some of the more elaborate Hiroshima style versions, but tasty none the less..![]()
Apple strudel with Haagen-Dazs vanilla![]()
Spaghetti (or pasta) carbonara.
This evening, I realised that I do, (or did) have all of the ingredients to hand to prepare spaghetti carbonara (organic, free range, eggs, pancetta, parmesan, pecorino, organic double cream (just a little), butter, olive oil, spaghetti, black pepper).
This is a dish that requires insane quantities of parmesan (Parmigiano-Reggiano) cheese, (much the way that a really good risotto requires positively sinful quantities of butter - the sort of quantities that home cooks sometimes quail at using) - and not just a dainty dusting as you are about to serve the dish.
And, also, a generous hand with black pepper, and a generous quantity of pancetta (and not in tiny bites, either), are called for.
I used a little of the pasta cooking liquid, - I had saved around a third of a cup, and about two dessertspoons of double cream, - which were added to the egg & cheese mix after the pasta had become warmly acquainted with the pancetta and its cooking oil (which by the, was a mix of olive oil, butter, and some of the delicious rendered fat from the pancetta).
Anyway, a warming, soothing, and very tasty dinner.
Did some pasta myself for dinner tonight. Made a really rustic roasted cherry tomato spaghetti.
Just tossed tomatoes, basil, garlic, salt, pepper, chilli flakes & olive oil together into the oven at 450°F for about 45-50 minutes.
View attachment 976597
Took out the garlic skins and the wilted basil. Mashed it all together and combined with cooked pasta + chopped fresh basil + parmesano reggiano + pasta water in a warm pan.
View attachment 976598
Looks delicious.
I often roast tomatoes - it intensifies the flavour wonderfully - and roast garlic (skin on, sometimes a whole head of garlic) - and use that as the base for a pasta sauce.
Try it with anchovies, (melted into the oil), plus garlic and chilli; yum.
I concur. Roasting has become my preferred method to cook tomatoes as of late.
Anchovies sound like an interesting addition, I'll have to try that soon!