It is! I guess I have it quite often. It’s easy to make with instant dashi.
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And miso soup is so good for you. I always have some miso paste in the fridge I really should make it more often.
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Yeah I always have a tub of miso in the fridge as well. I just put some dashi granules in a bowl, some chopped scallion and/or dried seaweed, and then add boiling water, then I put a small strainer in the bowl and use a mini whisk to scoop out and stir in the miso paste in the strainer. Then out comes the strainer along with the bigger soybean pieces.
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Despite this being move-in weekend, when traffic pretty much is at a standstill on our two main streets that make up "downtown 
and everywhere in between, I’d made plans to introduce 2 more newbs (a couple from my cooking group & regulars at the potluck) to the magic that is Carter’s Table 
My PIC and I shared a flight with 2 Cajun shrimp tacos & the roast pork, fab as usual.
She picked a black bean taco & had the brisket and the Thai chili lime chicken. They were both happy campers and are sure to return 
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I had leftover salmon and shrimp, and Greek salad, and I was going to chop it all up for lettuce cups. But here was a container of leftover ramen. Could that work? Sure! I chopped and mixed, added some Kewpie mayo and vadouvan. The lettuce was a little too wilted for cups, though, so instead it was all on “a bed of lettuce”.
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A terrific vegetables and ground beef soup, mistakenly called Cheeseburger Soup in this video. I scale it to 1/4 the video recipe (she’s cooking for a family of 12). I’ve renamed it “Nothing like a Cheeseburger” soup (but good!). Because you roughly puree the broth, cauliflower and other veggies, (I used my immersion blender), it’s visually simply tan, as you can see in this photo. We enjoyed it with cornmeal muffins.
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TJ flour tortilla spread with a well seasoned meat mixture, hot skillet, flipped, cheese , covered to melt, tomato. Yum!
Pistachio crumble, raspberry jam, ricotta.
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I tried a new homemade pasta today. Made with Helen Rennie’s semolina and water dough.
And… voilá!!
300g semola + 175g warm water = trofie!!
Bringing the dough together in a food process makes instant work of it. She’s not kidding when she says super smooth surfaces are not great for this technique. I spent a few frustrating minutes trying to roll them out on a standard formica countertop before switching to a giant wood cutting board (thanks mom!)
Froze half the batch. There’s no salt in this dough, so salting you pasta water is imporatant. The noodles are nice and chewy (good ‘q’) without being at all tough. Very tasty with just some butter, pepper, and parm.
You don’t flour the pasta after it’s formed, like you do with egg pasta. That means the water doesn’t get very starchy after cooking these. So maybe not the best choice for caccio e pepe or other sauces that depend on the starch to make the emulsion.
I might try adding a good pinch of salt into the dough to see if it interferes with shaping. Maybe won’t have to salt the water so aggressively.
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Was there tuna and egg in it too like the New Midwestern Table recipe? I’ve made that version and enjoyed it.
No I just added potato, beets, carrots and peas. I was thinking after it would have been nice with green beans instead of the peas. The addition of tuna and eggs sounds nice. I will have to make note on the recipe.
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Those look great! I think I’ve seen that shape served with pesto in restaurants.
Rennie’s video mentions that these are, indeed, a Ligurian pasta traditionally served w pesto…
This water-based dough also apparently makes good orchiette or other hand-shaped (as opposed to rolled, laminated egg pasta). I’ll have to try learning to shape those. It’s quite fun once the technique sinks in.
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