When you have uku (Hawaiian for plenty) ulu (breadfruit) then you make flour! That way the useful season gets extended further into the year. Currently researching the best recipes for it. No gluten, so you have to move on from there. I don't normally do gluten free cooking. So, I've found one solution is to incorporate some Semolina flour! My banana-chocolate brownies came out well. With a mix of AP flour and ulu flour half-half. The focaccia not so well. It needed more water as I found the ulu flour absorbs more.
Which brings me to the book: Home Cooking by Laurie Colwin, various essays, which I've been reading in a sort of haphazard way. There's her Cold Roast Chicken recipe with buckwheat noodles. And that inspired the next step. Make noodles.
Meanwhile, a short review on the subject of that book:From the Publishers: "Weaving together memories, recipes, and wild tales of years spent in the kitchen, Home Cooking is Laurie Colwin's manifesto on the joys of sharing food and entertaining. From the humble hot-plate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong."
3 cups arugula or spinach
5 good sized king oyster mushrooms, sliced lengthwise
optional: 1 cup ricotta
¼ cup oregano, parsley, and thyme, chopped coarsely - save some whole for garnish
1 whole onion, chopped into cubes
5 cloves garlic, sliced into very thin rounds
Salt and Pepper to taste
½ cup white wine
Prep the ingredients as listed above.
Place a large saucepan on the stove at medium to high heat.
Saute the smoked meat until browned and a little crispy. (skipped this step)
Add onions and saute until translucent, then add the garlic and continue cooking until dark brown.
Immediately add the white wine, for deglazing, and continue to mix while scraping the bottom of the pan. Once the wine begins to simmer, add the arugula or spinach, and the oyster mushrooms.
Add the herbs, salt, pepper, and lemon to the sauce and test for flavor. Add as needed.
Add a ½ cup of pasta water to the sauce and simmer for 2-3 minutes.
Taste for flavor, and add the noodles to the sauce.
Mix gently and plate.
Garnish with homemade ricotta and fresh black pepper, if desired. It wasn't just that I was stoked with my ulu noodles, they came out well and the meal was really good!
I'm linking this post to Weekend Cooking, hosted by Marge, The Intrepid Reader and Baker, and with Heather at the Foodies Read Challenge. Please stop by and check out some tasty recipes and book suggestions.