I love coming up with ideas from the top of my thoughts and cooking like I am in a real time restaurant situation even at home. Thought I know it is mostly for fun when I cook. Putting the two aspects of pressure and fun make for an interesting product, most of the time, especially when it comes to food. I think this meal for me is a winner for sure since it was not to complex.
The pasta required making a roux, and that I do not make often, so I thought that this was a toss up, since I have not been to successful at making roux the right consistency or flavor. I read some recipes from other cooks, and gathered some ingredients from here and there. The start of making a roux or any sauce is so exciting to me! That is when the flavor is just starting to intensify. Then it is a race for time to cook all the ingredients a good amount where one can add too much or not enough, so it marries well. It is really fun and kind of a challenge for me, but one can always add a little more water to make more time, or change the viscosity of the sauce.
Though I created the pasta dish as well, I named this drink after my name for fun and because I like it so much! Making the smoothie was great because I prepared the fruits in about 3 minutes, and that was fabulous to make good time in a process that I thought would take a little longer. I thought I should eat the fruits in a bowl at first, then I better liked the idea of making a drink. That was much more satisfying then to eat the fruit itself, since the weather is warming up very nicely, and is only going to get more hot as the Summer progresses, so this smoothies great cooling effect will sure to be a welcomed favorite for oneself or to share with friends.
Mushroom Asparagus Rigatoni Pasta
Ingredients:
Pasta
2 cups rigatoni pasta
enough water to boil
Roux
1/2 cup asparagus
2 cups mushrooms
1/4 cup onion
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tbsp garlic
1/2 tsp cayenne pepper
2 tbsp olive oil
2 tbsp flour
1 cup water
I started with a pot of water to boil on medium high, and once the water had achieved a hot enough temperature, I added the pasta rigatoni. Letting that boil. Then I prepared the vegetable mixture of mushrooms, onions, garlic, and asparagus and placed in a heated pan that has olive oil added to it. Letting that Sautee to caramelize for about two minutes. Then I added the herbs and spice and mixed them, then letting it cook for about 4 to 5 minutes on medium low. I added the water to the mushroom satuee and turned the heat up to high and stirring, incorporating the flour a little at a time. A good way to incorporate the roux is in a separate sauce pan, add equal parts liquid then flour, until it has mixed and thickened, at that time add that to the mushroom satuee. I like saving time and energy by only using one pan. I used a whisk to incorporate the flour with the water, along with the mushroom satuee. I had to stir a little bit more but I had managed to make it a good consistency. I turned the burner to the satuee off. Returning to the pasta, I turned off the boil, as it should be ready, or al dente. Strain the water and add the pasta to the pan and stir until the roux has covered the pasta. Add salt and pepper to taste.
Eric's Super Yummy Smoothie Drink
Ingredients:
1necatar
1 apple
1 pear
2 apricots
2 kiwi
1 juice of a lime
2 1/2 cups of ice
Prepare the fruits and put them in a blender with the ice. Blend for about one minute. I added salt to the glass of my rim for fun and garnish with lime. Then serve to drink. Makes enough for two people. Enjoy! :)
Thank you very much,
Eric M. Rangel
