Shrimp Udon Soup

One of the best fast-food dishes I can cook up on those nights when I don't want to get too involved with making dinner or just want something hot and right away. There's nothing like a nice big bowl of hot Udon soup, in this case, shrimp. Udon is a type of Japanese, thick wheat-flour noodle, and is usually served hot as soup in a mildly flavoured broth.

I start with the raw shrimp and in a two cups of water and a teaspoon of dashi in a small pot and bring to a boil. They say to keep the skin shrimp on when you cook it, but I've peeled them before and cooked the shells first for the broth.

It's not rocket science, add some wakame (Japanese seaweed) optional of course, tofu let simmer for a couple of minutes and boom...

Ingredients

• 1 Package fresh Undon Noodles
• 4 Large raw shrimps
• 1 Stalk Green Onion (scalllion)
  
• 1 Tablespoon Dashi
• Pinch dry Wakame
  
• 2 ounces Tofu

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Demi Glace Part Two

PART TWO
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The Espagnole Sauce

Espagnole is another one of the mother sauces that are the basis of sauce-making in classic French cooking. The Espagnole is basically another version of the brown stock only using vegetables as the main characteristic that are cooked in a rue.

I start with a mirepoix, a mix of onions, carrots and celery and Sautéed in a pan (in butter) them until tender. Next tomato paste is added to intensify the flavor. In a separate pot, a rue is started with equal parts butter and flour and cooked until it turns a nice golden color. Now you can wisk in hot stock (2 quarts) to the rue stirring constantly to avoid lumps.

Add the vegetable mix to the rue, along with Bouquet garni to the rue. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices.

Finally, in a large pot, add in equal portions (2 quarts each), of the finished brown stock and Espagnole cover and simmer over medium high heat 4 to 5 hours. Refrigerate for up to 2 weeks or freeze for up to 6 months.


Ingredients for Mirepoix

• 2 large onions, medium dice
• 2 large carrots, medium dice
• 2 large celery, medium dice
• 1 cup butter
• 2 cup flour
• 2 quarts brown stock,
• hot 6 oz tomato purée

Bouquet Garni

• Bay Leaf
• Rosemar
• Thyme
• Garlic cloves
• Parsley
• Leeks

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Farfelle Chorizo Ragù

This turned out to be a delightful, yet hearty wintry dish. Farfelle, or as it is commonly known as "bow-tie pasta," or butterfly pasta is a wonderful short pasta that is delicate yet satisfying. Along with a slightly spicy Chorizo ragù, it is positively delicious. I also happened to have some wonderful Marinara sauce I had made earlier to enhance the flavor of the ragu. Of course you can use whatever sauce you like or even a tomato sauce from the can. I am partial to Italian tomato sauces that are DOP or Italy, you can use whole, or diced or pureed whichever you prefer.

I browned the meat, a pound of ground beef along with the Chorizo (which I sliced on the bias) in a pan that I sauteed some onions, sweet red pepper and chopped garlic. Season with a pinch of salt and coarse black pepper, noting that not too much salt is really needed as the Chorizo is pretty salty by itself and a little chopped parsley. Add some sliced baby Portabella or other mushroom, deglaze with some red wine and simmer for a bit before adding the tomato sauce. I added a few leaves of fresh basil and sprinkle of oregano and let simmer for 15 minutes.

When the pasta is ready, slightly al dente, add directly to the Ragu sauce and thoroughly mix the pasta and sauce. At this point I add half a cup of fresh or you can use frozen peas. I let simmer another five minutes, and it's ready to serve, added a little or lot of Parmigiano Reggiano or Asiago cheese and viola! ready to plate...

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Ingredients:

• 1lb Chorizo
• 1lb Ground beef
• 1 Cup sliced mushrooms
• 1 1/2 Cup tomato sauce
• 16 oz Farfelle pasta
• 1 Cup red wine
• 1 Med onion diced
• 1/2 Sweet red pepper, diced
• 1/2 Teaspoon oregano
• 1 Tablespoon fresh chopped parsley
• 3-4 Large basil leaves
• 4 Garlic cloved chopped
• 1 Teaspoon coarse black pepper
• 3 Tablesoon extra virgin olive oil
• 1/2 Cup fresh Peas

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