December 12, 2014

Mushroom and Sundried Tomato Fettuccine

This is yet another of my “lazy one-person meal” to make when I’m home alone. Now, even though the term “lazy one-person meal” sounds boring, the taste is far from it. Three words – tasty, umami, addictive. In fact, it is one pasta dish I could eat everyday! (Ok, maybe a bit exaggerating but you get the drift.)...
October 24, 2014

Spaghetti with Acciughe (Salted Anchovies)

September 24, 2014

Mushroom Risotto

This is one of the very first risotto dish I've learned 13 years ago. Risotto is a north Italian rice dish cooked in broth to a creamy consistency. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. There are many variations of risotto - chicken, seafood, asparagus, etc. But mushroom is my top favorite.
September 4, 2014

Cold Truffle Angel Hair Pasta with Caviar (Gunther’s)

I shall declare today to be Throwdown Thursday! Some might ask - what the heck is a throwdown? Well, I'm happy to explain. Inspired by the popular Food network television program - Throwdown! with Bobby Flay, his mission was to challenge cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. Both chefs will prepare their own version of the dish and the judges will have blind taste tests to decide the winner. Here at BNF, I plan to recreate some of the restaurants' signature dishes I've tasted and love. Since this is my first throwdown challenge, what better way to start it off with a much sought after dish - Gunther's Cold Truffle Angel Hair Pasta with Oscietra Caviar? Ok, but I have to be honest here. Since oscietra caviar is like one the most prized and expensive caviar, I'm replacing it with normal caviar...:-P
August 8, 2014

Spaghetti alle Vongole

Now, except for my best friend who does not like any shell fish, I haven't met anyone who could say no to vongole aka clams. Wow your loved ones or dinner guests with this simple yet delicious recipe! Italians prepare this dish two ways: bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the south. Cream and cheese are never added to this dish. The "creaminess" in this dish is called "emulsione" (emulsion in English), which comes from adding the pasta water and tossing the pasta well. I like mine bianco (with more than a splash of white wine) so here’s a super easy peasy version that never fails. Oh, I usually buy my favorite bottle of white wine so I can finish.. I mean have a glass or two over dinner.