Here are most of the ingredients. A big portabello, some king oyster mushrooms, shallot, basil, vermouth, cream, garlic paste, and umami paste to cheat. Off camera I have two strips of bacon cooking and rendering, and a pot of water on boil for the linguine that I don't have a picture of until plating below.
Basically, I used the mushroom/bacon combo from last friday's grill-stravaganza, and expanded it into a pasta sauce. Once the bacon was cooked, I removed it, drained most of the grease out, and added the shallot and sliced mushrooms:
Once those were largely done, I added the pastes to boost the flavor, and then deglazed with the vermouth. That reduced, and then I added the cream and corrected the seasoning at the end. Add in the linguine and toss, add some parmesan (and a bit of pasta water to get the consistency right), and then plate:
One day the phone will take the picture with the correct orientation. |
Business cat. |
- I guess it's good that the Queen had a nice jubilee. I can't really think of a better example of this than the clear trampling of the labor used to provide security for her stupid boat-mageddon.
- I love how old advertisements were written.
- After reading this, it's perfectly normal to feel angry. Just remember that old people are dying right this second, and eventually the Republican party will do the same thing.
- Yeah, I think if I was NASA, I'd send someone to make NYC feel really bad about this.
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