Sunday, March 19, 2006
through art we become one with the divine
"God is one. When I pay ritualistic obeisance through mudras [hand signs], I am imploring not just the Hindu gods but the supreme creator, which we call by different names," says vp rubiya in this article. if only more people had the same attitude as her, we'd be in a better world.
thus spake satchithananda at 6:34 pm
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Thursday, March 09, 2006
recipe: shrimp, mushroom and onion in cream sauce with angel hair pasta
back in sydney i am, which means i'm able to develop my culinary skills further as a means of occupying my time constructively. and since i have developed an intolerence toward alcohol of late, i've decided to use last year's leftover supply of booze for cooking. today's experiment was to use sweet white vermouth in the cream sauce. in my opinion, a successful experiment, because the vermouth adds a kick to the sauce.
ingredients:
10-12 medium sized shrimp - shelled and deveined
1 large flat mushroom or 3-4 small cup/flat mushrooms - sliced thick
1 large brown onion - cut into big chunks
4-5 cloves garlic - crushed
125 gm angel hair pasta
(A)
2 tsp maggi seasoning
1/2 - 1 tsp chilli powder
2 tsp chinese sesame oil
(B)
2 tbsp olive oil or melted butter
50 gm romano cheese - grated
75 ml thick cream
30 ml sweet white vermouth
1 tsp parsley - chopped
50 ml milk
method:
marinade the shrimp in (A) and about 1 tsp of the crushed garlic for at least 1/2 hour. whilst waiting for shrimp to marinate prepare mushrooms and onions. boil pasta. i time it such that by the time the shrimp is ready, the pasta is about 2-3 min from being done, and i remove the pot from the stove. saute the remaining crushed garlic in the olive oil or butter at medium-high heat. add in mushrooms before garlic starts to brown. when mushrooms juices are just being released, add in the shrimp and cook til pink. add in onions. after stirring for abt 1/2 min, add in the vermouth. mix for about 1/2 min, so that the alcohol has time to evaporate. turn down heat to low and add in and mix cream, milk and cheese. simmer until sauce reduces and cheese is mixed in uniformly. strain out water and mix in pasta. serve on plate and top with chopped parsley.
the above amount makes for 1 very large portion. or it can make 2 medium sized portions. bon appetit!
ingredients:
10-12 medium sized shrimp - shelled and deveined
1 large flat mushroom or 3-4 small cup/flat mushrooms - sliced thick
1 large brown onion - cut into big chunks
4-5 cloves garlic - crushed
125 gm angel hair pasta
(A)
2 tsp maggi seasoning
1/2 - 1 tsp chilli powder
2 tsp chinese sesame oil
(B)
2 tbsp olive oil or melted butter
50 gm romano cheese - grated
75 ml thick cream
30 ml sweet white vermouth
1 tsp parsley - chopped
50 ml milk
method:
marinade the shrimp in (A) and about 1 tsp of the crushed garlic for at least 1/2 hour. whilst waiting for shrimp to marinate prepare mushrooms and onions. boil pasta. i time it such that by the time the shrimp is ready, the pasta is about 2-3 min from being done, and i remove the pot from the stove. saute the remaining crushed garlic in the olive oil or butter at medium-high heat. add in mushrooms before garlic starts to brown. when mushrooms juices are just being released, add in the shrimp and cook til pink. add in onions. after stirring for abt 1/2 min, add in the vermouth. mix for about 1/2 min, so that the alcohol has time to evaporate. turn down heat to low and add in and mix cream, milk and cheese. simmer until sauce reduces and cheese is mixed in uniformly. strain out water and mix in pasta. serve on plate and top with chopped parsley.
the above amount makes for 1 very large portion. or it can make 2 medium sized portions. bon appetit!
thus spake satchithananda at 11:58 pm
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1 Comments:
Sounds yummy! Now if only my mom wld allow me into the kitchen
Anonymous, at 9/3/06 10:35 pm
