I’ve been MIA for a couple of weeks. I finally figured out how to log back into my account. I got locked out. My mobile phone died and that’s never good news when you have setup 2-step-authentication “protocol” and no backup codes in your wordpress settings…. sounds pretty fancy but it was kinda nightmarish instead… and it’s no over yet. I’m trying to figure out how to update my phone number so I can use the google authentication app..etc, etc, or even better… turn that thing off… and I can’t find it anywhere. If you know, please let me know, I will be forever grateful!
Anyways… back to the food which I guess is why we’re here, at least that’s why I am here. My recent 20 min evening quick meal kick has not yet come to an end and tonight’s dinner is no exception. 7 ingredients and that’s including the pasta and the black pepper, this dish is packed with umami flavor. Fish sauce, parmesan cheese and mushrooms. Doesn’t get any better than this if you’re looking for earthy deep flavor and instant gratification all at the same time. Some people love chocolate. I love natural MSG and this recipe is packed with it.
Ingredients (serves 2):
2 cups of dried or fresh black trumpet mushrooms (I used dried)
200-300g of dry capellini pasta (any pasta you like)
2 Tbsp of grated parmesan cheese
4-6 green onions thinly sliced, white and green separated
4 Tbsp heavy cream
Some olive oil
Fish sauce (your favorite or try Thai) to taste
For the capellini pasta. The pasta in the picture isn’t fresh pasta. It’s basically reconstituted pasta. Dry noodles that have been soaked in water before cooking. I usually do this when working with dry pasta. Why? because I find it useful. First, I don’t have to have a massive pot of boiling water to fit long noodles. Once the pasta is hydrated it will be soft and fit smaller pots. You can hydrate the pasta on a cookie sheet or a lasagna dish that will fit the noodles just fine. Another advantage of doing this, well… very even hydration of the noodles which helps even cooking and no sticky noodles. Another advantage… less water to boil the noodles. I use only enough water to cover them and then some. Less salt, and more starch concentration in the pasta water that will help thicken up your sauce more efficiently… should I say more? Oh, yes, it cuts the cooking time dramatically as well. I haven’t experimented with whole wheat or gluten free pasta, so not sure the hydrating approach is suitable but only one way to find out.
Allow the noodles to soak in water while you prep the rest of the stuff, or even overnight. It doesn’t matter, once the noodles are fully hydrated, they won’t take any more water. When ready, boil some water on a medium size pot, just enough water to cover them plus a little more. And a few pinches of salt, until the water is well seasoned and cook until al dente. About 3 minutes. Remove from the heat. Reserve some of the pasta water. Keep the rest in the pot with the pasta, add some cold water to stop the cooking process. Set aside. Continue to work on the sauce.
For the black trumpet mushroom sauce. If you’re working with dried mushrooms then read on. Fresh mushroom users, just cook them in a little olive oil and then follow along. I like to reconstitute dried mushrooms in the microwave. I place them in a container with a little water and nuke them for a couple of minutes. The water should boil and the mushrooms should absorb some of it, but hopefully not all of it, meaning that they absorbed all the water they needed which will impact the texture. The rest is mushroom stock, do not throw away. It will all go into the sauce. Allow the mushrooms to soak in that very hot water for a few minutes.
In a medium size skillet over medium heat, add some olive oil. Cook the green onions for a couple of minutes. Add a splash of fish sauce. Add the mushrooms and the mushroom water and reduce until almost dry. Add a few Tbsp of that pasta water that we reserved. Reduce. Add the cream and the parmesan cheese at this point and reduce until it’s thick and the creamy.
Mixing the sauce and the pasta. Strain the pasta. Discard the liquid. Add the pasta to the saucepan and toss and mix well together. Cook for a minute or two. Adjust the consistency of the final dish, if the sauce is two dry add a little water or extra cream. If the sauce is too soupy (which I’m hoping is not the case for the pasta might become overcooked), reduce until needed. I don’t like vague instructions like this, but I find that in cooking, there’s moments for precision and there are others for approximation. Adjusting a final dish I think is about approximating the ideal result.
For plating. Simply add the saucy pasta onto your plates. Sprinkle the green onions on top. Pepper to taste. Drizzle some olive oil on top. I added a hard boiled egg because I love eggs. Done.
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![Another one of those recipes that almost got left behind. I took the photos weeks ago and I even uploaded them to my site but never got around to write about it which is weird.. guess was distracted by trying not to destroy my blog while making changes to it. It's happened. I love pork chops but they can go wrong pretty easily. They overcook really quick. And you know what that's like.. yeah... rubber soles. Totally unattractive. If you have the time and the equipment go sous vide. No doubt about that. If you don't then sear them in a really hot pan a couple of minutes per side. Obviously we're dealing with pork and we need to make sure it is safe to eat. Trichinosis is a concern and pork should be cooked throughly. Cooking meat throughly doesn't mean overcooking it though. The parasite in question actually dies at fairly low temperatures which is great news. This excerpt from a USDA document is interesting: Cooking - Commercial preparation of pork products by cooking requires that meat be heated to internal temperatures which have been shown to inactivate trichinae. For example, Trichinella spiralis is killed in 47 minutes at 52° C (125.6° F), in 6 minutes at 55° C (131° F), and in < 1 minute at 60° C (140° F). It should be noted that these times and temperatures apply only when the product reaches and maintains temperatures evenly distributed throughout the meat. Alternative methods of heating, particularly the use of microwaves, have been shown to give different results, with parasites not completely inactivated when product was heated to reach a prescribed end-point temperature. The U.S. Code of Federal Regulations for processed pork products reflects experimental data, and requires pork to be cooked for 2 hours at 52.2° C (126° F), for 15 minutes at 55.6° C (132° F), and for 1 minute at 60° C (140° F). But how can one translate this into a recipe? If you're cooking the meat sous vide... it's a no brainer. Set the water bath to 125.6F and cook the meat until the core has spent 47 minutes at this temperature for example. Of course. bare in mind that depending on the thickness of the chop, the total cooking time will need to be calculated. It's usually a few hours for individual chops just like the paragraph above suggests. Now, if you're cooking the chops in a skillet... things get a bit trickier and experience plays a big role in getting the meat cooked through but not overcooked. The thicker the chop, the trickier it gets. The leaner the chop, the quicker it cooks... all these catches. I personally observe a few things while pan searing pork chops at home: Thickness... I stay at about a inch or less other wise, sous vide, grill or roast. I bring the meat to room temperature. I salt the meat way ahead of time. If I have time I brine the chops instead I use a thermometer. I sear the chops in a really hot skillet a couple of minutes per side. I check internal temperature at various points. I finish in the oven if needed otherwise... I cover the pan with a lid and remove from the heat until cooked through. This might take several minutes so I check with a thermometer periodically. Sounds like a pain in the ass and it is but some repetition helps. Done a few times it becomes second nature. To my advantage it's really hard not to kill this parasite. If I work above 130F for the internal temperature it's pretty safe and the chop should be pretty juicy still. Anyways, don't take my word for it. I'm not an expert in the field that's the sort of thing I keep in mind when I'm cooking pork. Same with game meats. So moving on! Here is the recipe: [yumprint-recipe id='9'] enjoy!](https://thatothercookingblog.com/wp-content/uploads/2016/03/img_6621-1200x1200.jpg)
61 comments
Each photograph is so brilliantly composed, a boiled egg adds such dimension to any meal and its snap. Liked the blog design and structure too.
I am so glad you enjoy the photography on the blog because I really really enjoy doing it. I love many ingredients but eggs seem to be at the top of my list 🙂 thatothercookingblog.com is very simple in structure, I’d like to keep it that way and maybe one day have a recipe section, right now, there isn’t one, but I would love to organize the posts by ingredient and by categories.
Paul, the recipe section is easy to set-up… let me know if you need any help with this. I like the structure of your blog, too.
I will, thanks Shanna! I just need to find the time
I enjoyed everything about this post, Paul. You always come up with something unusual, prepare it and photograph it well. At first I thought…fish sauce and parmesan? I than realized it’s like anchovies in a pasta dish. I’m going to try your trick of rehydrating the pasta when we go to our cottage in Maine this summer. Here in New Hampshire, I have a commercial stove but in Maine my regular gas stove takes forever to boil a large pot of water. Thanks.
thank you Karen! and agree, at first glance, the idea of fish sauce doesn’t really sound all that great, but I’ve been working with it for a while now, and it’s a beautiful ingredient. Just like anchovies. I hope you try rehydrating the pasta and please let me know how it goes. I rarely make pasta the old fashion way anymore. glad to hear from you Karen!
Hi Paul, you can read how to turn off two-factor authentication at http://en.support.wordpress.com/security/two-step-authentication/. Scroll down to “Disabling Two-Factor Authentication”
Thanks Stefan! If I’m not missing something, the only way to disable it is using the mobile device it was activated with. There is no way to change the phone number that I can see. At this point, I rely on the backup codes I was able to setup to log back in when asked for an authentication code. And it works fine… but I would like to link my new phone number and I cant
Hi Paul, sorry to hear you got locked out. Another great post! I really like the more improvised route you seem to have taken lately. This looks like a nice fusion dish. Interesting ideas to reconstitute mushrooms in the microwave and to rehydrate pasta before cooking. Beautiful photos as usual.
So glad to hear you enjoyed this post Stefan! Here in Vancouver I have access to really amazing asian food everywhere, I guess that is having an effect on me lately! 🙂 thank you! Now I have to go catch up with all the blogging you’ve done lately!
Paul, First, I am *so* sorry to hear about your nightmarish experience and hope it is soon resolved! So, your dish is gorgeous on the plate. And the photos, beautiful. The hard-boiled egg (which is perfectly cooked!) is calling out to me. We have fresh eggs; my daughter asks for them every morning. With this pregnancy, I am craving them every day at lunch on pasta or a salad (I love eggs!). Your pasta dish is perfect – umami flavors, earthy, deep and robust. The colors are also so appealing with the black, white, yellow and pop of green from the scallions. Mushrooms, especially fancy “black trumpet” ones are one of my favorite things. The fish sauce is a *great* idea. Fish sauce is something I enjoy adding to many dishes; it’s a magic potion. Your advice about pre-soaking pasta and microwave osmotic mushroom magic are great – I learn new things every day. You are making great use of your new Vancouver kitchen! Once I find the fughi, I will try this dish (which, by the way, you could also spin as ovo-vegetarian!). Best, Shanna
thank you Shanna for this wonderful feedback! I’ve tried this dish with porcini mushrooms and it was delicious as well. i don’t think there’s a mushroom that wouldn’t work hahaha If it weren’t for the fish sauce, I would totally spin it ovo-vegetarian 🙂 instead, its probably closer to surf and turf 🙂 or not hahah. Stefan sent me a link in regards to deactivating the 2 step authentication feature, i need to get to it. take care Shanna!
Ovo-pescatarian! I stand corrected! Good luck with the two-step authentication, Paul. Dried porcini mushrooms are readily available in NM and super yummy. 🙂
Sorry to laugh, but I’m so glad that I’m not the only ‘blonde’ to get locked out of her own blog 😀 And the pasta dish looks delicious by the way!
hahahha 🙂 thank you!
This looks so delicious. I like how the mushrooms make this a completely different dish. Your photos are absolutely amazing. That same thing happened to me with the 2 step authentication. Annoying. I’m really not tech savvy.
Thank you Amanda! Really glad you liked it! The thing with 2 step authentication is, i mean, i agree with it, but there’s a loose end… once you lose your mobile, there’s no way to turn the authentication off yourself, it has to be done by a staff member, and even not all staff members are familiar, I have left a few inquiries out there, and I’m still waiting to hear back.
Que lio!
hahah sip
Hooray I’m glad to see you’re back and got it sorted out. What did you do?? I’m seriously wishing I could one over your place for dinner and have some of this! And thanks for the noodle rehydrating tip, I had never thought of that, but it makes complete sense. Have a fantastic weekend!
Thanks Sofia! here in Vancouver we have a bit of a cooking club thing going, if you’re ever in Vancouver, you’re more than welcome to join us! hahaahah 🙂 Ok, so the way I got back in was by logging in from my work computer, which still kept all the logging cookies and therefore didn’t ask me for an authentication code. I couldn’t log from my home computer and I couldn’t log from my new phone either… I was just lucky my work computer still remembered me 🙂
Gosh, so from there were you able to reprogram all your codes and things? (just want to know in case this ever happens to me, I don’t plan to live in Spain forever!).
i was able to setup backup codes, which I hadn’t and using those, which are automatically generated by your wordpress account, i was able to open my account in both my home computer and my mobile phone. why would you ever leave Spain :)!!!!
Sounds all very hight tech…
Why? The main reason being the awful economic situation which is worse than what anyone living outside can imagine! 🙁
I know, I’m sorry, Spain is going through some really rough times. My sister had to leave and find work in London this year. Spain is beautiful though.
Oh really did she? Yeah, it is hard, its like no matter what you do, you just never get where you are supposed to be. Anyhow, yes its beautiful and has great culture. I hope she likes London, I love it! 🙂
she is loving it there 🙂 I haven’t been
I lived in the UK for a few years an hour away from London, so was there half the weekends. When You have the opportunity, you should visit! 🙂
yeah, I want to go visit my sister. Hey, unrelated but I think you might find this interesting:
https://www.edx.org/course/harvardx/harvardx-spu27x-science-cooking-haute-639
It would be interesting to attend!
it’s online. You could take the classes from home. And view all the presentation online.
Cool! Are you doing it?
well, I signed up and was really really excited to do it, but then I had to sell my house, pack my stuff, move to canada… i never found the time, but they will very likely do the same course this year, and I want to try it out. I’ve seen the lectures, they are super interesting. Its all on youtube as well
I’ll see if I have the time or not. I started a new job this year and its demanding so much of my time. Oh also, I have to play the piano and practice for the next concert!!! That is a must, I can’t go out and only do it half good….
you’re playing at a concert???
in a student concert but on stage in an auditorium…
that’s awesome 🙂 what are you gonna play?
Another Schubert Impromptu! 🙂
beautiful, his piano music is very soothing 🙂
I’m glad you like it 🙂
yeah, my dad loves classical music, classical is a very generic term but you know what i mean.. and I grew up surrounded by it, and played the piano for a while, then moved onto the guitar, and still play that. Would like to get one of those electronic pianos just to get back into it at some point.
Oh I’m glad you like it and know it. A lovely lady that follows my blog told me it is because of me that she listens to classical music now. I thought it was great, because if you’re not really brought up with it, its tough to feel.
oh, and yes I would love to join 🙂
:)!
This looks divine- loving the combination of flavours. I love making fresh pasta and the Asian influence in this dish is amazing! 🙂
Oh that looks good. Love the egg. Now get on over to your gravatar and add your blog link – ok?
It’s so hard keeping track of all this. I feel constantly several large steps behind. I got an app called safe wallet for passwords and such.
Glad you got back in- you have some great food to share!
thank you Wendy! I didn’t know my gravatar didn’t have a link to my blog, I will fix that right now, thank you for letting me know!!! 🙂 And yeah, I used to keep my passwords in my keychain thing on my macbook… but then I bought a new computer … etc..etc… it’s so annoying …
I’m pretty sure I didn’t see it on there- but knowing me could have missed it- have a great weekend!
no, you are correct. I didn’t have it in there. It should be there now! 🙂
Have learned so much from your post! Never would have put fish sauce and parmesan together either but shall try! And do love the rehydration idea for all the reasons you have mentioned. So happy pasta cooking ahead!! Sorry about your computer hassles: being an absolute ignoramus I would have been totally lost!!
thank you! I’m glad you found the post useful. There’s a bit of fear surrounding fish sauce.. i know it has a strong smell and a very penetrating flavor, it’s meant to be used moderately.. like salt really, and it will highlight other ingredients and bring out flavor in a dish. And no fishy finish either. I love it. Try that rehydrating idea. I stole that one from Jose Andres, in a video of one of his lectures at Harvard University 🙂
Oh, living Down Under, I use fish sauce multiple times a week but have to learn that it can be used in ‘fusion’ food! So, this idea is fun!!!!
🙂
What an absolutely beautiful and elegant dish. This is one that I would be proud to serve to my guests…So delicious… I LOVE this.. 🙂 Honestly.
I thank you! and if you do serve it at at dinner party to your guest, that would be so cool! please let me know 🙂 I hope you’re having a great weekend!
Oh dear, I’m glad you’re back on WP. I wish I could help you with your phone, but I’m technologically disadvantaged! Your pasta looks so good, Paul. I love the idea of reconstituting dried pasta!
Hi Patty! thank you for stopping bye! Try the pasta technique and please let me know how it goes! and if it works for you, spread the word! I hope you had a nice weekend!
Oh I absolutely will, Paul!!
:)!
Sorry you’re having such a rough go of the authentication process. I’ve avoided it and now I think I’ll forget about it altogether. This is one great pasta dish, Paul. Those black trumpets really add a nice touch to the dish. I’ve never added fish sauce to a pasta but, then again, why not? I love it’s flavor in other dishes and I bet it adds a nice depth to this pasta. I hope the tips people have given you will work to resolve the problems.
thank you John! So far, I still have authentication on for lack of a way to turn it off… but at least I have my backup codes and I can keep accessing my account as long as I don’t lose/forget those! 🙂