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 LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
Posts: 17,453
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 23 hours, 57 minutes
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 French spaghetti riccota
#8377052 - 05/08/08 11:04 AM (3 months, 27 days ago) |
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This is a Thomas Keller recipe i decided to make one day, pretty simple, pretty tasty.
2 Heads of shallots, one cut in rings and battered, one minced
Deep fry shallot rings in hot canola oil, or olive oil
With the other shallot head, mince, throw in good olive oil, carmelize 3-5 minutes
Add 8 table spoons of butter, 1 teaspoon of white wine vinegar (key), and 1 cup of water. Let it reduce down to a 1/3, takes usually about 10 minutes on low heat.
Boil 1/2 pound spaghetti, once it's done cooking, throw in and blanch a small handfull of chopped parsley.
Drain, add to a skillet with oil, combine the shallot-butter reduction with the pasta, toss together.
In goes the 2/3 cup of riccota cheese, salt, pepper, and a drizzle of dark olive oil
Top with the crispey shallots for a nice texture contrast.
Tastes pretty mellow, flavorfull, the hint of vinegar is nice, cuts through the cheese and carbs.
Basically a simple comfort dish.
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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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 A3eyedfish
mycophile
Registered: 05/06/99
Posts: 1,247
Loc: Wut some people Call Par...
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Re: French spaghetti riccota [Re: LiquidSmoke]
#8379084 - 05/08/08 07:53 PM (3 months, 27 days ago) |
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Wow! That looks good! i am going to make this recipe this week sometime. I am going to add fresh chopped garlic to the shallot butter tho & some sauted chicken breast strips, & fresh Basil from my garden.
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LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
Posts: 17,453
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 23 hours, 57 minutes
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Re: French spaghetti riccota [Re: A3eyedfish]
#8381037 - 05/09/08 08:37 AM (3 months, 26 days ago) |
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yeah, the recipe can definitely use some protein and fresh herbs
i'd recomend against the garlic though, just because it overpowers all the suttelties of the shallot reduction. Kinda ruins the point of carmelizing and reducing the shallots.
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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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snoot
•ursa • major•
Registered: 01/30/05
Posts: 3,496
Loc: city of funk
Last seen: 19 hours, 14 minutes
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Re: French spaghetti riccota [Re: LiquidSmoke]
#8387796 - 05/11/08 12:46 AM (3 months, 24 days ago) |
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that looks really delicious., might I suggest doing this though next time, take the shallots, roughly chop them, reduce them in a white wine, whole peppercorn & bay leaf reduction, till the liquid turns a light pink, then add about a half quart cream, reduce that till it turns an off white color, then take off the heat, add in about half pound of butter, that is roughly chopped into tablespoons', adding it slowly, and whisking constantly, making sure its off the heat too emulsify. Once that is done and the sauce & begins to thicken, strain, and add some lemon zest or your cheese, you can even experiment with flavors to finish the sauce with, anything from fresh thyme, to fried cappers. Basic béchamel, enjoy.
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dont worry, only fools worry
~~~
".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
~ Dr. Seus
Production Gourmet
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snoot
•ursa • major•
Registered: 01/30/05
Posts: 3,496
Loc: city of funk
Last seen: 19 hours, 14 minutes
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Re: French spaghetti riccota [Re: snoot]
#8387865 - 05/11/08 01:12 AM (3 months, 24 days ago) |
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seriously I like the fried shallot idea, adds a certain luxury to the dish.
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dont worry, only fools worry
~~~
".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
~ Dr. Seus
Production Gourmet
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LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
Posts: 17,453
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 23 hours, 57 minutes
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Re: French spaghetti riccota [Re: snoot]
#8388585 - 05/11/08 10:28 AM (3 months, 24 days ago) |
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Quote:
snoot said:
that looks really delicious., might I suggest doing this though next time, take the shallots, roughly chop them, reduce them in a white wine, whole peppercorn & bay leaf reduction, till the liquid turns a light pink, then add about a half quart cream, reduce that till it turns an off white color, then take off the heat, add in about half pound of butter, that is roughly chopped into tablespoons', adding it slowly, and whisking constantly, making sure its off the heat too emulsify. Once that is done and the sauce & begins to thicken, strain, and add some lemon zest or your cheese, you can even experiment with flavors to finish the sauce with, anything from fresh thyme, to fried cappers. Basic béchamel, enjoy.
i agree with the intentions of your suggestions,
the purpose of the shallot reduction is still sort of, confusing to me.
As i said earlier, this is my first time attempting a Thomas Keller recipe, so in this extent, i really tried hard to replicate the dish and recipe spot on.
Sure beats ordering the dish and burning your wallet at the French Laundry.
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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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geokills
······· º¿°·······
Registered: 05/08/01
Posts: 13,155
Loc: city of angels
Last seen: 2 hours, 12 minutes
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 Re: French spaghetti riccota [Re: LiquidSmoke]
#8388741 - 05/11/08 11:34 AM (3 months, 24 days ago) |
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Quote:
LiquidSmoke said:
Deep fry shallot rings in hot canola oil, or olive oil
Gots to be a nit-pickin' stickler for a moment, 'cause that's not deep frying! 
This is deep frying! 
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┼ ··∙ long live the shroomery ∙·· ┼
...╬π╥  ╥π╬...
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LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
Posts: 17,453
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 23 hours, 57 minutes
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Re: French spaghetti riccota [Re: geokills]
#8389456 - 05/11/08 03:17 PM (3 months, 24 days ago) |
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yeah, i woulda done something like that had i not been down to my last few trickles of good oil.
i almost never have the balls to deep fry stuff.
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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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A3eyedfish
mycophile
Registered: 05/06/99
Posts: 1,247
Loc: Wut some people Call Par...
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Re: French spaghetti riccota [Re: LiquidSmoke]
#8390425 - 05/11/08 07:48 PM (3 months, 24 days ago) |
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Every time i am in this thread, i get really hungry, i may just head to walmart & get supplies.
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MistaUNGA
in the water
Registered: 10/01/06
Posts: 1,218
Loc: on and/or off the lot
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Re: French spaghetti riccota [Re: geokills]
#8390917 - 05/11/08 10:20 PM (3 months, 23 days ago) |
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ExplosiveMango said:
If everyone could do mushroom, yes, it would be a wonderful world. This will never be, only some can do mushrooms. It is the responsibility of those of us who see the world most clearly to pass the clarity on to those who cannot bare to wear our lenses.
Madtowntripper said:Or just give her a cloroform soaked rag and tell her it's ether!
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geokills
······· º¿°·······
Registered: 05/08/01
Posts: 13,155
Loc: city of angels
Last seen: 2 hours, 12 minutes
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 Re: French spaghetti riccota [Re: MistaUNGA]
#8393071 - 05/12/08 02:47 PM (3 months, 23 days ago) |
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┼ ··∙ long live the shroomery ∙·· ┼
...╬π╥ ╥π╬...
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snoot
•ursa • major•
Registered: 01/30/05
Posts: 3,496
Loc: city of funk
Last seen: 19 hours, 14 minutes
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Re: French spaghetti riccota [Re: geokills]
#8393567 - 05/12/08 05:24 PM (3 months, 23 days ago) |
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deepfried snickers ftw 
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dont worry, only fools worry
~~~
".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
~ Dr. Seus
Production Gourmet
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A3eyedfish
mycophile
Registered: 05/06/99
Posts: 1,247
Loc: Wut some people Call Par...
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Re: French spaghetti riccota [Re: snoot]
#8398372 - 05/13/08 08:31 PM (3 months, 21 days ago) |
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ok, i did it tonight, used onion rather than schallots,( cuz i am poor ), added garlic, & chives from my garden ( which i got the seeds from a trade here last year ), added a can of drained "Rotel " tomatoes, whole grain angel hair pasta, ( cuz i am diabetic ), going to make a salad, & have a $4 roasted chicken from walmart.
I am going to have a good dinner here in a lil bit.
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LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
Posts: 17,453
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 23 hours, 57 minutes
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Re: French spaghetti riccota [Re: A3eyedfish]
#8398392 - 05/13/08 08:38 PM (3 months, 21 days ago) |
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sounds like you made a completely different pasta
sounds good though.
--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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