Whole Wheat Pasta
June 23, 2010
Last night I cooked one of my favorite pasta dishes, "wild mushroom with whole wheat pasta" with this 100% Emmer wheat (Farro) pasta casereccia which I brought back from Italy in May. It was so excellent - perhaps the best whole wheat pasta I ever tasted. It has a wonderful, nutty flavor and the texture is great. I tend to cook whole wheat pasta less than al dente because if you over cook it, it easily becomes very mushy. But to undercook whole wheat pasta is equally unpleasant. So, I usually avoid a whole wheat pasta. But this pasta from PROMETEO was very forgiving, and extremely tasty. Even the leftovers do not have that mushy texture. |
 |
Five Bites of my life
June 2, 2010
One of my favorite food blog features is Five Bites on Friday from Metrocurean in Washington, DC. Each week, metrocurean asks a chef or some other contributor in the city to pick their favorite five dishes from any restaurant in the city. It is really fun to discover what other people like to eat and what places and dishes some of my favorite chefs like. Their lists are a good source for new restaurant ideas - and it helps sift through long menus. |
Five Bites of Washington, DC
June 2, 2010
Here are my Five Bites from the last year in my new home in Washington DC: 1. Shiitake mushroom veluté at Volt
|
 April 2010 |
