In the world of pasta there are many fine species, but udon may be my favorite. The texture of udon, smooth and elastic, with just the right amount of spring, coupled with its flavor-absorbing ability, sits just right with me. A little more on udon here.
Last night Stephanie had this waiting when I got home. A rich beef broth seasoned with ginger, dashi, lime and ginger, garnished with crimini and chanterelle mushrooms and thin sliced strip steak. I'm a lucky man. This is the simple kind of dish I could eat almost every day.
From the recent posts it appears as if we are on somewhat of an Asian kick. I guess these warm, spicy dishes are comforting to me when it is so cold and rainy outside.
Here's a recipe for how to make udon noodles!
Ingredients
4 C. Flour
1 tsp. Salt
1 Egg yolk
Cold water
Additional flour
Directions
Sift flour and salt together into a large bowl. Add egg yolk and enough water to make a stiff paste. Knead thoroughly. Cover the dough with a damp kitchen towel and let it stand for 30 min. Sprinkle board and rolling pin with additional flour. Roll out dough until it is paper thin. Fold into a long roll and cut into strips about 1/10 inch wide. When unrolled, the strips should be at least 12 inches long. Cook 3-4 min in boiling salted water.
Enjoy!
Posted by: Caley Walsh | January 18, 2007 at 11:45 AM
this new blog is turning out be quite something - making me hungry at least!
Posted by: sam | January 18, 2007 at 01:26 PM