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Archive for the “cooking” Category

Recipe – Meatball Zucchini Pasta

Posted on March 3rd, 2011 by Robert

I put together this dish last night to rave reviews from the wife. I’ve been slowly working my old recipes around the new restrictions. It’s honestly been fun to test out new techniques on old classics.

This is a gluten free / Paleo version of one of my favorite meals, pasta with marinara. The chicken meatballs just put it over the top.

You could pretty easily sub the chicken with another ground meat.

Zucchini Pasta with Chicken Meatballs and Marinara

Serves 4 to 5

For the Meatballs

  • 1lb chicken breast (skin removed)
  • 1/4 cup coconut (or almond)  flour
  • 2 medium carrots – chopped
  • 1 medium zucchini – chopped
  • 4 cloves garlic – peeled
  • 1 egg
  • salt and pepper to taste

For the Marinara

  • 28oz  can whole San Marzano tomatoes (crushed by hand)
  • 1/2 yellow onion – peeled
  • 3 cloves garlic – peeled and smashed
  • 1 tsp chili pepper flakes
  • 2 tbsp olive oil

For the Zucchini Noodles

  • 3 medium zucchini – ribboned with a mandoline or sharp knife
  • 2-3 tbsp olive oil

Preheat the oven to 350 degrees F.

Heat large skillet with olive oil over medium heat. Add the garlic and chili flakes and cook until fragrant, about 1 minute. Add the tomatoes, garlic and onion half and bring to a simmer. Turn heat down to low and cook, stirring occasionally for anywhere from 30-60 minutes. The longer it cooks, the better the flavor.

Start meatballs in a food processor. Add the carrots, zucchini and garlic and pulse until …

Gnudi pasta

Posted on December 9th, 2010 by Robert

I’ve had a rough week in the kitchen. I am always trying new things, so it occasionally will set me up for some failures. Rarely, I’ll get a couple strung back to back. This happened to me on Monday and Tuesday with a couple of awful meals. Worst of all, they were awful at least partially due to how I cooked them. One dish came out slightly too crisp and the second had a broth with so little flavor that it couldn’t be saved. Every failure is a learning process though. I never really learn something without first fucking it up.

This gnudi pasta was foreign to me. It frankly scared me a little, especially coming off of back to back dinner failures. The premise of a pasta dough (something I am getting quite good at) with only half a cup of flour seems sort of… crazy?

On the note of failure, I attempted a different version of this, with limited results. It was from Food and Wine and seemed to have quite a bit more flour. I still ended up adding much more in order to even be able to handle the dough. It basically ended up as a fancy’ish gnocchi. The dish was tasty, but not quite what I was going for. The tomato sauce was fantastic and decadent though. I’ll definitely be making that again in the future.

I found a different recipe on “the paupered chef” and attempted a go at it. The results? Incredible.

Gnudi

miso-snapper hot pot

Posted on April 29th, 2010 by Robert

I’ve been a real (asian) soup fiend lately. I’m constantly craving Phở and have been known to order a bowl of ramen here and there. As soon as I saw this recipe (originally with mackerel), I knew that I had to make it.

Interestingly, this also marks the first time I’ve actually gone inside and purchased something from the Seattle Fish Company on California Ave in West Seattle. I’ve been by it many times and kept promising that I would. It is a wonderful shop with anything seafood related that you could possibly want, right up to the lemons and limes near the register. I’ll be back soon.

adapted from the Spilled Milk podcast (so excellent)
serves 4

  • 1 lb. of red-snapper (feel free to try any white fish as a sub)
  • salt
  • 1/4 lb. daikon – peeled, quartered lengthwise and cut into 1/4-inch-thick slices
  • 1 tbsp dashi bouillon (or 2 cups of fish stock)
  • 4 1/2 cups water (2 1/2 if using the stock)
  • 1/2 cup sake
  • 1/2 cup white miso
  • 1/2 head of napa cabbage – chopped roughly
  • 1/2 package firm tofu – cut into four pieces
  • 4 ounces oyster mushrooms -  pulled apart
  • 1 bunch spinach – stemmed
  • 4 teaspoons grated ginger (a microplane works best)
  • sliced scallions

Salt the fish generously on a plate and place in the fridge for roughly 30 minutes while you prep the rest of the ingredients.

Get a large pot of water boiling and lower the heat to simmer the chopped …