Cooking Method: Simmering
Fideos: Spanish-style Toasted Noodles with Poached Shrimp & Romesco Sauce By Foodie’s Chef Laura Brennan
‘Fideos’ is both a dish from Spain and a short, spaghetti-like noodle that is usually toasted. Toasting gives the noodles a warm golden color and a deep rich flavor. And it is very easy to accomplish in your home kitchen.
The recipe includes a simple and quick-cooking shrimp stock. Both the toasted noodles and the peeled shrimp are cooked in this broth which builds in a supporting layer of flavors to the finished dish.
A traditional Catalan sweet red pepper sauce, Romesco*, adds body and a bright punch of flavor to the finished dish.
I was slow to ‘join the bandwagon’ of plant-based protein meat-substitutes, then a purveyor gave me samples, and I thought I should give it a try. These are not your typical ‘veggie’ burgers. These are patties made with green pea protein and with a texture and mouth feel thought to imitate ground beef.
I made a couple of traditional ‘burgers’; pan-sautéed with traditional burger toppings. The texture was indeed very ‘meat-like ‘and it looked like a sautéed beef patty in the pan, but the flavor was a bit more vegetal than beefy.
And then I wondered how Beyond Meat® could be used in other ways…how about a traditional Italian Bolognese meat sauce for example? Would the tomatoes and other traditional Bolognese sauce ingredients make a satisfying sauce without the addition of pork, beef or my beloved pancetta?
Well, you be the judge.
The following is my version of a Beyond Meat® Bolognese sauce.
Without the beef. Without the pork. And without the pancetta.
And yes…… I can hear you Italian purists scoffing at me!
This is a quick ‘stew’ that offers ease of preparation (one-pot cooking), aromatic flavors and good nutrition. It’s “Paleo and Keto” friendly and only a bit exotic; you’ll be able to serve it to the whole family!
Winter is not quite over……. sigh.
So, there’s still time for one more Bolognese sauce.
This one’s a bit lighter, using ground turkey and red lentils in lieu of the usual suspects. There’s no cream and a bit of bacon, only if you fancy it. It cooks up more quickly than its more traditional counterpart and is best served over a shaped-pasta (‘macaroni’) instead of a long pasta (‘spaghetti’). And, while fresh-made pasta certainly has a place at the Italian table, this sauce needs the ‘al dente’ bite of dried durum wheat pasta. Choose your favorite shape.
I love chicken soup. I love fresh chicken soup – not canned, not frozen, not box-packaged. With my demanding palate in mind, I needed to develop a faster way to make a satisfying batch of my winter elixir. Let me be clear, while simmering a fresh, organic, whole chicken with vegetables, wine and aromatics is the sine qua non of chicken soups, it’s not an after-work project. To that end, I have developed a viable (and delicious) shortcut using a leftover rotisserie chicken and best quality, organic chicken broth. You can have fresh chicken soup on the table in an hour’s worth of time - give or take.