Noticed that our Portobello Mushrooms needed to be cooked asap this morning. So I decided to finally try the Mushroom and Cream Sauce recipe that I learned in the Italian vs Pastry Cooking Class and treat the hubby to a non-salad dinner tonight. (We try to have soup/half a sandwich & salad every dinner.)
The secret ingredient which transforms a delicious pasta dish into an eyeballs-roling, sigh-inducing, lip-smackingly great one!
It’s a simple recipe but it’s better learned at the Ritz Carlton cooking class because I am still learning it myself. But here’s a peak! It was almost perfect except for the color – Because the mushrooms weren’t as fresh as they should have been. They easily disintegrated into the sauce, which is why it’s darker than what chef showed us. Click here to see a pic of the chef’s dish.
Contrary to what Chef Mariano said, I like to add a tablespoon or so of oil to the boiling water (aside from the salt) when I cook my pasta. It helps prevent the pasta from sticking to each other.
Thickening the cream
Adding the parsley, Grana Padano (which according to Chef Mariano is the best kind of Parmesan Cheese) and the secret ingredient (above).
Hubby came home telling me he was not that hungry. But upon smelling what was cooking he started buzzing around the kitchen. This dish was inhaled in minutes!
As was this one. My hubby’s bowl was empty before I could even start on mine. And he even finished mine off for me. Not hungry aye?!? =P It always makes me happy when my hubby loves the food I prepare. =D
Strawberries and Cream
This was not in the cooking class. This is just a simple dessert that my husband loves. We sometimes get locally grown strawberries here because they are cheap (Rp 15,000 / pack from Grand Lucky) but the problem is that they’re not that sweet. This is how we take care of that…
- Clean ripe strawberries and remove the stem/leaves
- Place in a bowl with some heavy cream or whipping cream
- Use a pestle to crush the strawberries. Do not over-do, just so that the insides can soak in the cream
- Add a little castor sugar to taste
- Mix everything and store in the ref until time to serve
Click here to read about the Pasta vs Pastry Cooking class I attended at The Ritz Carlton.
This is getting me hungry! Way to go party girl turned domestic goddess!
I’m buying my own bottle of truffle oil this weekend!
Thanks Nikki! Funny because while we were eating, my hubby was contemplating on buying more bottles of truffle oil and hoarding em. Hard to find here.
P.S. Don’t forget to check the concentration in the bottle. I think in Santi’s they have 2 kinds of Truffle Oil. My friend said the more expensive one has much higher concentration so better value.
When I go to Jakarta I’m staying at your place.
Sure come on over!!
do you know what’s so much better than truffle oil? Truffle sauce in a jar. Dega Salsa Tartufata (http://gardaimport.com/producto_detalle.php?pid=449&tipo=&vng=)
Substitute truffle oil with truffle sauce in this recipe and you will be closer to heaven.
Wow that sounds wonderful! I wish I could find that here in Jakarta! Even truffle oil was hard to find and VERY expensive. But will definitely keep an eye out for TRUFFLE SAUCE. Yummmmm…