Pasta night
15 Mar
When I saw the montage of yummilicious homecooked pastas at noobcook, I was inspired and wanted to try the creamy Chorizo tomato sauce with seared scallops.
Finally got down to getting the scallops (frozen ones from Hokkaido) at NTUC Finest yesterday and I was all set. As I wasn’t able to find sundried tomatoes, I decided to deviate and used fresh tomatoes instead. Poured in some red wine for good measure and after some stirring and simmering…viola, I had creamy tomato pasta sauce!
It was another wow moment for me, being able to make my own pasta sauce. I’ve always thought the bottled sauces taste a tad not right and thus, avoid cooking pasta at home. Now, I can do more pasta!:)
The chorizos added a certain spicy zing to the pasta sauce and I like to stir the pasta in the cooking sauce so the pasta can absorb more of the sauce-flavour. It was really quite yummy, if I may say so myself.
I am thinking I can make the pasta sauce, without red wine but using chicken stock instead for nat.
I can’t say much for my seared scallops though….I need to work on that. It turned out too dry. :/
Yveon
...and a baby
Nathaniel
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10 Responses for "Pasta night"
the recipe looks great! i’ll give that a try some time soon. now that i cook so much, i need new recipes! hehe… oh, i dun think it’s your fault you can’t get the scallops right, cos it’s almost impossible to get those frozen ones in sg right. try going to carrefour to get the fresh ones (with the shell still on some more) and it’ll be easier to get it right.
D
[Reply]
try Clarified butter to sear your scallops
try this website – http://rouxbe.com/recipes/79/preview
[Reply]
actually the frozen ones are fresh enough coz they are instant-freezed. Just have to defrost them properly before cooking.
A mothod I use is to use tap water and just drop the entire package in the water to thaw out in room temperature. Then it makes it easier for you to remove the tough fiber on the scallops oso
[Reply]
D :: There’s so many nice food recipe blogs out there!
Shutterbug :: Thanks for the link. I took out the scallops that I need and thaw in water. I think its the way I seared them…
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You’re turning into a regular cooking mama!
I like homemade pasta sauce too — don’t buy pasta sauce any more!
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By the way, thanks for sharing the link! I’ve been looking for new recipes. Getting really bored with my food!
[Reply]
beanbean :: Welcome
. Nice to share such links…I always look for easy to prepare recipes. Yes, Saturdays are my try-new-recipes day!
[Reply]
get scallops from greengrocer.com.sg and ask amanda/mervyn on searing scallops. we had learnt about it in our previous cooking class.
:)
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You are one hardworking mommy! I really shld work harder to introduce more new food on the table. BTW, try thawing frozen food overnight by transferring the frozen food from the freezer into the fridge. This way, there will be no risk of contamination when thawing food outside at room temperature. Only con is you got to plan ahead what to cook the next day.
[Reply]
tiffany :: Yes, I plan to join one of the classes!
muffingirl :: No la, I only cook once a week! You cook every day, more hardworking can! Yes, thawing the food overnight in the fridge is a great tip, something I learnt since thawing breastmilk! haha.
[Reply]
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