Monday, April 5, 2010

Spring Sprung

Asparagus popping up. Rhubarb too. It's been a nice heat wave.

Still cooking. Just not posting about it. That's pasta made with OO flour and an embarrassing amount of egg yolks. Canned tomato, chili flakes, salt, pepper, and the tiniest amount of garlic for sauce. Topped with parsley (that came back along with the rhubarb) and some asiago. Maybe my favorite comfort food.


Hema said...

where are you getting your 00 flour? was there a significant difference from using AP?
Great blog, btw!

Anonymous said...

Hi Dan. It's Melissa from Friday-night hoops. Where did you get your asparagus crowns? Looking to plant some soon for harvest in later years.

The CFT said...

Hi Hema. Gallucci's. I think it's a big difference, but some of the best pasta I've ever had was made with AP. For cooking the pasta with the sauce I think the 00 holds up better. Plus I generally like the texture with 00 more. I've found AP pasta to be more tender, and that can be great with a bolognese type sauce and for folks with more finesse than me. Glad you like.

Melissa, I got some young crowns at the Depot and older ones at a random nursery by a coworkers house. The Depot ones didn't do so well (maybe operator error), but we're already getting a nice little harvest from the nursery ones after a year. The nursery was a random one out in the country, and finding mature crowns seems to be hit or miss. I think mail order is a decent option. I'll try to get the name of the town where the nursery is too.