PASTA - Everyone's Favorite

Who invented pasta?  The Italians claim that pasta was invented in Italy.  The Chinese claim that they invented pasta and prove their case by pointing out that Marco Polo brought pasta or noodles from China back to Venice.  It appears that the argument as to who invented which is not an argument at all.  The Chinese and the people of Italy knew of pasta quite independently of one another, though the Chinese probably had it first.  It really doesn't matter who invented pasta...what matters is pasta tastes great and almost everyone loves it.  I am going to look at some of my favorite Pasta Dishes and hope you will try some of them.

*Chow Mein, Cantonese Style*

This is surely the most famous Chinese noodle dish in America.  This is my favorite version.  Your family will think you are the greatest for making this for them.

INGREDIENTS

1 lb Chinese dried egg noodles

1 cup pork, cut julienne

MARINADE

1 tbs rice wine or dry sherry

2 tbs light soy sauce

1/2 tsp fresh ginger, grated

6 tbs peanut oil for pan-frying

1 onion, sliced

2 celery ribs. thinly chopped

3 Chinese dried mushroom, soaked, drained & chopped

1 cup water chestnuts, sliced

3 ribs bok choy, sliced

SAUCE

1 tbs light soy sauce

1/2 tsp sugar

1/4 tsp kosher or sea salt

1 tbs sesame oil

1 cup chicken stock

1 tbs cornstarch

2 cups fresh bean sprouts

1. Bring an 8-quart pot of water to a boil and add the noodles. When they begin to float freely, drain & rinse in cold water.  Spread the noodles out on a large oiled cookie sheet and allow to dry for two hours. 

2.  Heat a large wok and add 3 tbs of peanut oil.  Place the noodles in the wok, all in one big nest.  Gently brown them on one side.  Then turn & brown the other side.  Remove and allow to cool.

Meat & Vegetables

1. Marinate the pork for 15 minutes. Drain and reserve marinade.  Heat the wok and add 1 tbs of oil.  Chow the meat for a few minutes until tender.  Remove to a serving plate.

2.  Heat wok again and add 2 tbs oil. Chow the onions, celery and mushrooms until onions are clear.Add water chestnuts and bok choy.  Remove to a serving plate. 

3.  Mix the sauce adding reserved marinade.  Place noodle in wok and add the sauce.  Toss to just cover the noodles and add the meat and vegetable mixture.  Gently toss and stir-fry until noodles are tender but still firm.  Add the bean sprouts, toss and serve.

*HINT:TO FREEZE CHOW MEIN NOODLES you need simply boil, dry, then pan-fry them.  Freeze in seal-tight freezer bags.  They defrost quickly and you simply refresh them with a little bit of oil in a hot wok.*

Another of my favorite pasta dishes is Mac 'n Cheese.  Not that crap from a box w/ the powdered cheese mix but a yummy, gooey baked Macaroni & Cheese...

*Mac 'n Cheese*

                                            

Pasta & Seafood is always a good combination.  I'll use shrimp, fresh crab or tuna.  But normally I use Imitation Crab because of it's longer shelf life and the fact I make rather large batches...

*Crab-Pasta Salad*

                                            

Pasta Carbonara is one of the great inventions of the culinary world.  It is an old dish and reminds us of times when people had to live on a few pieces of Italian bacon and an egg or two...but with pasta you could survive, and survive very well.

I had this dish one night at Vickie and my favorite Italian Restaurant in Atlanta...Proveno's.  That night I fell in love with this dish and this recipe is as close as I have come to recreating it.

*Pasta Carbonara*

INGREDIENTS

1 lb pancetta (you can use regular bacon..but it's not as good)

1 lb unsalted butter

1 cup heavy cream

2 tbs white wine vinegar

1 lb angel hair pasta

2 eggs, whipped

1/2 cup Parmesan or Romano, grated

salt & pepper, to taste

1. Cut the pancetta small pieces and saute in the butter until the bacon is clear.  Heat the cream in a saucepan and add the pancetta & butter.

2.  Add the vinegar, this will turn the cream into cheese.  Simmer for 15 minutes or until the sauce becomes smooth.

3.  Boil the pasta al dente.  Drain and return to the pan.  Throw in the eggs, bacon sauce and grated cheese.  add salt & pepper...toss..and serve.

 ** It's great served w/ some toasty garlic bread**

Finally one last pasta dish...a classic!
*Macaroni Salad*