Monday, September 29, 2008

Imitation is the sincerest form of flattery

Maybe even when it's unintentional? The above dish is Rustichella D'Abruzzo pasta abruzzese in a light chicken stock/butter/thyme sauce with shredded chicken, diced carrots and red pepper, and minced parsley. I love Ructichella pasta (this is not a paid endorsement). It costs significantly more than my regular go-to dried pasta (De Cecco), although the difference in price has been less lately, but it's really at a hole notha level. The chicken was picked off of bones used to make stock from the parts of the chicken not used in the last post. After the stock simmered for a few hours the chicken meat was pretty tender, and it was easy to get neck, rib, and all sorts of other tasty tidbits of meat. It was good.

After making this I was looking at Luxe's menu online, only to see that they serve a pasta in a herbed chicken broth. I imagine theirs is prettier. Also, looks like they were ahead of one of my previous posts where I was biting off of a future CLE restaurant's menu. Such is life. I mean, what were the odds of me being ahead of this guy mentioning sunomono? These things happen.As for the second picture, that was more blatant than serendipitous. I haven't been to Tartine (yet), but after seeing the picture in this week's Scene (link will only work for a few more days I think) I had ratatouille on bread on the brain. So while the above may not be classic or photogenic it tasted good (I envy those folks who are eating at home during the early daytime--although to be fair I have it better than many--or have proper lights to take pictures by). It's toasted olive oil brushed bread and a mix of the following: sauteed red onion (Snake Hill Farm), very thinly sliced garlic (garden), peeled and chopped Louisiana long green eggplant (garden), diced carrot (Blissful Acres), roughly chopped peeled tomatoes (garden), and salt and pepper. It's topped with minced basil.

Taking a note from ratatouille experts I sauteed the stuff separately, kind of. First the onions went in a hot pan with a fair amount of olive oil and salt and pepper. Once soft I added the sliced garlic, gave a quick stir, and then removed the mix from the pan. Then I added more olive and sauteed the seasoned eggplant and carrots. Once those were soft I added in the roughly chopped tomatoes, more seasoning, and added back the onions and garlic. I cooked the tomato mixture down until it was somewhat jammy, spooned it onto the toast, added the basil, and enjoyed.

As for the taste, it's enough to mention that I ate spoonful after spoonful straight out of the pot. It was mild, but mild goodness. As for all the plagiarizing, next time I'll try to be a bit more creative. But I can't really say that's likely. I will, however, attribute.

2 comments:

Dine O Mite said...

You know, I was just thinking about doing exactly what you're doing where you identify each ingredient with its actual producer. I, too, go to the Shaker Market. Gristmill is my source for pork and eggs (and this week whole milk), typically get produce from Snake Hill, just ordered a Bourbon Red turkey for Thanksgiving from the people at Plum Creek. I think the idea is great.

I've eaten at Paul Newman's restaurant The Dressing Room in Westport, CT. They actually have a page in the front of the menu that highlights a lot of the producers they use. To me that's a win/win, the restaurant is proving that they're buying local, and the producers get increased exposure they normally wouldn't get.

The CFT said...

I'm a big fan of Gristmill's pork and Snake Hill's produce. As for Plum Creek, I can't say enough good things.

The Dressing Room's menu sounds good. The Flying Fig and Bar Cento do similar things around here. Re this blog, it just seems easiest to use parentheticals.