Donnerstag, 1. September 2011

Atumn dinner: Pasta with mushrooms, swordfish and lentils

Yesterday I cooked a little dinner for two. The autumn is near and it was rather cold outside.
First we started with pasta and salad, followed by fish and afterwards chocolate cake (to warm up).

Tagliatelle with chantarelles

400 g chantarelles (cleaned, cut in bite sizes)
100 g shiitake (fresh mushrooms not dried, stems removed, cut in slices)
2 tablespoons lean bacon in small cubes
2 tablespoons sherry medium dry
black pepper (freshly grounded)
1 dash worcester sauce
olive oil
1 knob butter
300 g uncooked fresh tagliatelle.

Heat very little olive oil and bacon cubes until bacon becomes crisp.  Add mushrooms and sherry and cook while stirring occasionally about 3 minutes.  Add butter and adjust seasoning with salt, pepper and worcester sauce.  Cook tagliatelle for 2 minutes in salted water. Add dripping wet to the mushrooms, toss and serve.


1/2 small red leaf chicory, cut in bigger stripes
a few chrysanthemum leaves (edible japanese variety), halved
10 Nasturtium blossoms

1/2 small red onion, in small cubes
1 teapoon balsamic vinegar
1 tablespoon pumpkin seed oil
1 teaspoon honey
1/2 teaspoon mustard

Stir together and toss with salad greens/blossoms.

Swordfish and lentils

This may not look good but it is good!!!

3/4 cup small french puy lentils (soaked a few hours in water)
2 laurel leaves
1/2 small carrot
1/4 small celery root
1 red onion
2 tablespoons almonds, peeled and roasted
8 sun dried tomatoes, in oil
1 garlic glove
5 anchovis, salted
1 sprig thyme
1/2 cup water

2 swordfish steaks
1 teaspoon honey
1 teaspoon balsamic vinegar
1 teaspoon mustard

Cook lentils and laurel leaves in 1 1/2 cup of water until done, don't cook them too soft a very litte bite is convinient. Cooking time depends on the shelf age of lentils. Old aged lentils took much more time, fresh lentils are done in 15 minutes.
Cut carrot, onion and celery in very small cubes. Cook in a small amount of tomatoe oil until nearly soft, onions glossy and translucent. Puree the dried tomatoes, garlic, almonds, anchovis with a immersion blender. Add to the vegetables and roast about 1 minute. Add chopped thyme leaves, lentils and enough water to disolve the puree. Add a few rounds of pepper and salt (depends on the anchovis). Heat for 2 minutes.
For the fish:
Mix Honey, vinegar, mustard. Brush the steaks on both sides and let sit 20 minutes. Grill the fish until done but not overdone  in th middle. Adjust with salt.

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