Mish Mash My Spaghetti Made a Splash!

Long about a Saturday Night…a couple of glub, glubs relaxin’ drinking some beer, thinkin’ ‘bout food. Well I looked in my cupboard and put my face in the fridge, I scratched my head and I grabbed all the leftover stuff and then I made a Mish Mash of my Spaghetti splash and well, I had a blast!

 

Ok, that opening statement is probably lame and geeky, but it’s been in my head for about a few weeks now and just had to start this post with it. It actually explains why I seem so giddy right now. Not only do I have a mash of a recipe for you, but I am also informing those who actually do follow me, that I finally, after 2 years ( I won’t say long, as time has gone by very quickly for me, even if I wasn’t productive) have a JOB! Yes, I finally have a job with a very prominent organization.

 

I don’t know if I can legally state the company name, but what I can tell you is that they are a Fortune 500 Company, they are currently listed as one of the best companies to work for in 2010, they are also listed as one of the best companies to start a career in (this is especially noted for those upcoming youngungs).

 

The company I am working for is one of the most respected tax & accounting firms out there. The fact that I can now put their name on my resume will open tons of doors. No matter, because the division/folks I work with after just a week, are most incredible and I am truly excited to learn more from them.

 

Back to the Mash…I started this blog to keep me busy while I was out of work. However I found that I truly enjoy posting my cooking/baking efforts for all those who are interested in these antics of mine. So, I do promise that I will continue to update this blog with every effort. Though the postings may not be as consistent as they have been; so, for those who do follow, please keep checking in. I really do appreciate your loyalty.

 

Today is a new day, as I am officially going to coin the phrase “Mish Mash Eats” AKA “MME” or the Eats can be substituted for Pasta which would be “MMP”. So unlike “EVOO” or other crazy culinary coined phrases, from some well know celebrity chefs/cooks, are in some ways just bogus to us regular folk who are just trying to make a meal out of nothing. MME, MMP or MM(any other major addition),is much easier because the acronym includes anything and everything you might have in your kitchen that is edible.

 

MME is just that, a Mish Mash of Eats left over in your pantry, fridge or freezer to create a satisfactory meal concoction. You just have to be open on how you utilize the ingredients. MME does not mean throw all that you have in a pot and hope it will be tasty or even edible. MME does have to have some compromise to the taste buds and work well with the all the other ingredients.

 

Now the MME I have for you is of singular left over stuff and not “leftovers” from a previously prepared meal. My leftovers in this instance are the bottom of the jar kind, with a half a box of Pasta, which would now make this meal an MMP.

 

I occasionally come up with odd MME’s that eventually are really tasty, but I will admit that all my MME’s are very fattening and without frying, probably have the same fat and calories as if you ate a burger with cheese. But in my case, I only have enough for one serving anyway and no leftovers to temp me even more. So those watching the waistline, should not be offended or disgusted, but rather take the “technique/method/idea” and make a healthier MME (or MMS –Mish Mash Salad) to make you feel better.

 

 

 

So here are my ingredients for my MME/MMP – these are all approximate measurements…use your eye on what you have left. If you have less of what is listed, use it anyway. This is all about using the bottom of the jar, not about exact measurements.

 

Mish Mash Pasta 

• Any Pasta – About 1-2 servings Left in the box
• Ricotta – about 1/8th Cup
• Capers – about 1 tbls
• Sour cream – about 2-3 tbls
• Salsa – about ½ jar
• Basil – about 4-5 Leaves-Chopped
• Parm Cheese – I always purchase whole Parm Cheese to grate on Demand…If you buy the “jar” or pre-grated crap, use the little you have left.
• Gorganzola – I had this on hand from another recipe…I used only a portion of what I had, as it is a strong cheese, but what it does if used properly with an MME gives a bit more flavor, like adding S&P to taste. When mixed with other milder cheeses, it will enhance those flavors.
• Half and Half – about 1-2 tbls.
• Garlic – I always have this on hand and never try to run out…so for me, 5-6 large cloves minced work. Eyeball it depending on how much pasta you are actually cooking. 5-6 cloves of Garlic for ½ lb of pasta is good for me!
• Oil…I Only use Extra Virgin Olive Oil for 99% of my cooking. But if you only have corn/canola or other oil, that will still work. Just keep in mind that some oils are stronger than others. A sesame or flavored Oil may be too much, but what would I know…it’s your taste buds. 

So now to prepare this MME: This time I am going rogue on my previous instruction template and explain more about the method/technique. Look, in some ways there is no right or wrong way to put an MME together. But there are times where you still have to be somewhat methodical about it.

 

In this MME/MMP case, it’s really about how the above ingredients fit into what you eventually want, which ultimately becomes and “Alfredo” or “White Sauce”. There lies the actual technique. If you know how to make a “white sauce”, then you can figure out how to incorporate all of the ingredients above. If you don’t know how to make a “white sauce”, it’s pretty easy.

 

Many of those who think they can’t cook or even are afraid, already have applied master cooking techniques without even realizing it. For instance, has anyone ever made homemade Mac & Cheese? The base of the Cheese mixture is what is called a “white sauce”. The real “white sauce” is essentially and even mixture of Butter (maybe even oil), Flour and milk. Butter, Flour and Milk can be substituted for any other “like” ingredient.

 

So, how do you make a “white sauce” (which is an actual culinary requirement) and then make it your own variation with all the bottom of the jar ingredients or even follow a proper “white sauce” recipe?

 

Here’s my hacked method for quick and easy white sauce:

1. Take a sauce pan over medium heat
2. Add butter and/or Oil until melted/hot.
3. Add Garlic (in this recipe) and sautee for just a few moments. You don’t want the garlic to burn.
4. Add Flour and whisk immediately
5. Add Dairy: Half and Half & Sour Cream – Heat until sauce thickens. (note: this may thicken quickly if it’s a small serving)
6. Add Cheese to melt

--The above is your Quick and Easy White/Cheese Sauce--

1. Add Salsa or Tomato Sauce
2. Heat until slightly thickened again. It won’t get as thick as earlier.
3. Transfer your cooked pasta to sauce pan and mix.
4. Add Ricotta, Capers and Herbs to Pasta and mix again.
5. Don’t forget to S&P to taste! 

There you have it…MMP-Mish Mash Pasta!

Basil Bliss

Basil is another one of my favorite foods/herbs; the perfect complement to my personal red/orange/yellow/green or multi color Tomato bliss. I think you might imagine my next favorite, but that’s another blog, but I will say it’s always white and should be consumed fresher than fresh. ;)

There is nothing that I can think of, except maybe…hmmm, I can’t think of anything, Basil can’t go with. Now keep in mind, there are several varieties of Basil, so if you want to challenge Basil's infinite use, use it as a desert garnish, choose the right variety, like sweet or lemon basil. Choose the right basil for cooking and/or drinking liquids.

I realize that Sweet is the most common, but if you have access to the various types, use them accordingly.  How tasty would a Lemon Basil sorbet be?  I quiver with enjoyable passion of the amazingly tasteful exotic flavor.

I can tell you if you choose Sweet (which is most commonly found) or Lemon Basil, this is excellent in mixed drinks that may generally call for Mint; if you are serving a spicy drink, more spicy Basil is appropriate, like Spicy Globe or Purple Ruffles.

About a year or more ago, I went out with my co-workers after I was recently let go and we met up at this bar that served a mean Pear and Basil Martini. The bar treated the drink like a Mohito, by muddling sweet basil instead of mint, served up in a martini glass. I remember that I kept asking the bartender to add more basil to my drink until it became more basil than pear and vodka because I love Basil no matter what! The Bartender thought I was crazy!

One suggestion is a twist on the tried and true Bloody Mary-We all think that Celery is a great munch, and that should not go away as the primary green for the Bloody Mary, but if you are a spicy person, muddle in some spicy Basil as an extra special addition to give your Bloody Mary a more special kick your guests will be talking about.

Hey, a Bloody Mary is essentially Tomato Based, so adding its herbal significant other can’t hurt and not make it taste like spaghetti sauce. Remember, you’re not adding oregano or marjoram and garlic, which would ultimately make a drinkable tomato sauce concoction (which wouldn't really be that outlandish and very tasty).

But, today is about Pesto, an amazing mash of Basil, Parsley, Olive Oil, nuts, cheese and additional herbs. I learned to make Pesto the old school way, originally in a mortar, but now that I own a food processor, it makes life so much easier. So I won’t subject any of you to that old world method.

There are several ways to make pesto, and not all of them need to be basil centric, but to me, the best pestos are basil dominant. Not all pesto’s need to have cheese either; my recipe this round/post is dairy free, although my pics do show slivers of cheese as a garnish only.

The one thing to note is that this is so easy to make and if you’re a person that buys that store bought stuff, you’re really missing out on the true taste of homemade fresh pesto. I will admit, on short notice, store bought pesto’s are for just that, last minute-short notice, but honestly, if you compare freshly made to store bought, you will notice the difference. For the time it takes for you to pick out pesto ingredients to the “Pre-Made Brand”, you could have made your pesto at home 2 fold.

One major difference is that homemade, you can mix it up. You can add more or less of each of the ingredients. You are not bound to what the store bought brand has sold you. You can add different herbs for different flavors and taste that will compliment your meal or appetizer. This is why I highly suggest you start and learn to make your own.  Remember, making Pesto homemade will cost you much less than if you purchased it for a quicky to get out of cleaning extra dishes or save time on your overall meal prep.

Let's just say you are making boxed pasta, the cook time is about 8-9 minutes for "aldente".  Within the 8-9 minutes, you can make pesto in about 3-4 minutes, while the pasta is cooking.  A min or 2 to peel/crush the garlic, set up the Blender or Food Processor, add the rest of the ingredients and 1-2 min to process.

Homemade Pesto, will last in your fridge for about 5 days or more and is also freezable up to 1-2 months (honestly I’ve kept homemade pesto for 2 weeks in a tight lid container in the fridge).

BTW: The cracker in the pics are a multigrain brown rice “thin cake”. I found these in my local organic market a week or so ago…Again, I am not one to promote, but these snacks are better than the thick Rice Cakes we all think and are familiar with at the supermarket. They are a product of Belgium; Suzie’s Thin Cakes. Gluten, Cholesterol, Fat and Sugar free and they are quite yummy.

Basil Mint Pesto

• 1 Bunch Fresh Basil
• ¼-1/3 bunch Fresh Italian Parsely (about a handful)
• ¼ bunch Fresh Mint (about a ¾ handful)
• 3 Cloves Garlic (medium sized) If you are a garlic freak like I am, add 1 more.
• 6 oz of Pine Nuts or about a handful
• About 1/8 to ¼ cup of Extra Virgin Olive Oil (Please use the good stuff for this)
• S&P to Taste
• Optional: ¼ cup Grated Parm Cheese 

Add Basil Leaves, Parsley, Mint Leaves, Garlic and Pine Nuts, and Cheese (Optional) to Food processor or Blender; Pulse until a medium rough chop. Slowly drizzle in Extra Virgin Olive oil (you may not need all of it)…you should process until ingredients are well blended; pesto should not be too “wet” and should have a consistency of say, a thickened vinaigrette minus the vinegar. Do not over process! You do not want a Puree! You want to see the herbs!

Ideas on mixing it up with Pesto:

• For Nuts Try: Almonds or Walnuts or Pecans or Cashews or hazelnuts
• For Herbs Try: Tarragon or Marjoram or multiple varieties of Basil or Cilantro or Lavender
• For Cheese: Any Hard Grating cheese will work; Grana Padano or Pecorino Romano or Asiago
• Other Thoughts: Sun Dried Tomatoes or Flavored Olive Oils or Roasted Garlic or Roasted Shallots or Roasted Peppers. 

Pesto for simple and quick dishes:

• Mix in with your favorite Pasta or even Rice as a primary sauce
• Mix in with your favorite Tomato Sauce for an extra kick!
• Replace Mayo or Mustard on Sandwiches, Pasta and Potato Salads
• As per the Pics above, use as a base spread for Appetizers
• Use as a “Dip”
• Add to Mashed Potatoes for extra flavor
• Even mix in with soups

 As Lidia would say “Tutti A Tavola A Mangiare!”

Boiled PerfEGGtion

So, I am not one to really endorse products (yet), but I do feel the need to endorse a Website that I believe will help everyone, when it comes to the basic food product we call the “Egg”.

How many times have you wanted to hard boil/cook eggs and when you do so, you go by what Mamma or Grandma (maybe there are some dads and grandpas too) taught you? You boil water and place your eggs in boiling water for 10-15 minutes depending on the egg size, some of the eggs from the boiling process crack and after the process those eggs are now hard boiled/cooked with green yolks and rubbery whites.

Well, for many years, I followed what I was taught and observed in my family and one day, a few years ago I decided that I “didn’t” know how to hard boil/cook an egg properly. I always had trouble with the green outer ring of the yolk and sometimes a rubbery white, which in my book isn’t all that tasty and proper to serve to anyone, including myself.

So, I determined that all my previous experience was a bad habit and did my research. There are many great websites about eggs out there, but the one website I found, which is advertised in a quiet way is the Incredible Edible Egg site.

Not only do they provide great egg recipes, but they also provide the basics. I’ve searched other well known “Egg Brand” sites, but for the basic essential way to Hard Boil Eggs and I found that the Incredible Edible Egg site provided the best, simplest instruction and consistent results every time. Also, their method of Hard Boiled/Cooked Eggs has not let me down yet. For the past 2 years, the method they provide has not let me down once.

Other methods just don’t make any sense and the Incredible Edible Egg method literally just works the best. My eggs come out perfectly every time, no green rimmed yolks, no rubbery whites and the eggs are easy to peel.

So, I urge all of you out there to forget what you were told on how to hard boil/cook eggs and re-train yourself to the Incredible Edible Egg method. I am not kidding…I have not been disappointed and therefore is the reason I have posted this blog!

Basic Hard Boiled/Cooked Egg Recipe Link

For those who are lazy and don’t want to check out the site, here are the instructions:

1. PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.
2. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
3. DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Note: Unshelled Hard Boild Eggs can last for 1 week in the Fridge.  Shelled should be consumed same day.

Enjoy Everyone!