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3.144 Linguine con Spinaci with Shrimp Scampi & Puree d'Epinards Simple in Tomato-Parmesan-Olive Sauce


-Cycle 3, Item 144-
28 (Mon) May 2012

-Italian-
Linguine con Spinaci 
with Shrimp Scampi & Puree d'Epinards Simple  
in Tomato-Parmesan-Olive Sauce

* * *

by me

at home

-Oksu, Seoul-

with Wife and Dominic

The stacking, a first for me, was accomplished via one of the toys that I recently acquired at City'Super in Hong Kong (see 3.140 Noodles with Shrimp and Squash).  Originally intending this to be a simpler dish consisting of spaghetti with shrimp in tomato sauce, I decided at the last minute to add the spinach, as well as the spinach-infused linguine, just to see if everything would stack up; it did, though the pasta needed to dry out a bit before holding its shape.  Unfortunately, the dish overall ended up a mess: too much going on without any harmony.  

battery-operated pepper mill, stacking cylinders, silicon ties, digital meat thermometer, silicon spatula, cooking twine

The "Restless" Chopsticks (in olive green), so called because they're cut an angle on one side that keeps the tips from touching the surface of the table when set down, though the asymmetry requires them to be held just right when in use (I just bought them for the color).   

white truffle pate
(I have no idea what this is or why I bought it)

Finally, Lee Kum Kee discovers plastic, at least for oyster sauce
(I remember the brouhaha when Heinz made the switch back in the 80s);
I love that the company has embraced/magnified the communist campiness of its packaging.

whole cardamom pods, star anise, garam masala, caraway seed, chervil
(I have no idea how to use any of these)

By coincidence, 5 different nations of origin: Guatemala (cardamom), Germany (chervil), UK (garam masala), Holland (caraway), China (star anise).

Buzz Lightyear and Sulley PEZ dispensers plus refills, chopsticks buddy (in green and blue), Krazy Straw, Frosted Flakes and Apple Jacks single-serving cereal cups
(for Dominic)

The first spinach recipe below is from Julia Child's Mastering the Art of French Cooking. Could French cooking be any simpler?.

I love how the "puree of spinach"(above) differs from the "braised spinach" (below)
only by the addition of 4 tablespoons and then another 2 tablespoons of butter.

3 comments:

  1. what makes the chopsticks "restless"? You don't need a chopstick rest to put them on? not sure i get it..

    ReplyDelete
  2. I remember going to City Super at IFC Mall in Hong Kong. Actually, I went there EVERY SINGLE DAY because there was this delicious bakery inside... And I wanted to try as many "fun" snacks as I could.

    ReplyDelete
  3. @Lisa: yeah, that's right. i'd forgotten to mention that before, but i added an explanation.

    @June: so many ways to get fat in Hong Kong.

    ReplyDelete