Sunday, September 17, 2006

Welcome to My Blog!

September is a good month to launch new ideas and is a special month for me with many good memories and events. September is my birth month, its the month when I came back home to Singapore for good after almost 6 years of globettoting, its the month of my wedding aniversary. September was the month when I learnt about wine making, seeing the "crush" of harvested wine grapes in Napa/Sonoma Valleys. It is also the beginning of fall, where seasonal changes in colours takes place, from lush green to mellow colours of yellow and red, the variety of foods ingredients to play with is also at its peak in this month where summer squashes and berries are coming to an end, luscious apples and pears start to make their appearance in farmers markets, earthy mushrooms and truffles are stepping into the culinary scene. Game hunting season also begins.

One of my favourite dishes in September is Linguine Pasta with Porcini Mushrooms and Proscuito De Parma. While this is sinfully rich, the pairing of porcini mushrooms with air cured ham bonded beautifully with cream, garlic, Italian parsley and wine is simply heavenly! Washed down with a nice glass of chilled white or rose, it can really make your day. Too bad we can't get Spanish Serrano Ham in Singapore, or else it would even be better as Serrano Ham made from the Iberian Black Pig (Kurobuta) is considered one of the finest in the world.

Linguine with Porcini Mushrooms and Parma Ham

4 portions

1pkt Linguine Pasta (500g dry weight), cooked al dente
30g Butter
160g Parma Ham/Serrano Ham, shaved or diced
1tsp Chopped Garlic
200g Fresh Shitake Mushrooms, sliced
200g Porcini Mushrooms, sliced
100g Fresh Button Mushrooms, sliced
100ml White Wine
750ml Whipping Cream
Salt to taste
2tbsps Chopped Parsley/Spring Onions

Preparation Method:

Melt butter and sauté ham and garlic till fragrant. Add the mushrooms and cook for two minutes.

Pour in the white wine, cream and bring to simmer. Season the sauce with salt and add the pasta. Toss well and sprinkle the chopped parsley over. Serve immediately.

Chef Tip: In trying to get your pasta cooked “al dente”, the way as it should be eaten like the Italians do, cut back the boiling time of the pasta by two minutes in accordance to the recomended cooking time stated as instructions on the label. You will need these 2 minutes for tossing the pre cooked pasta over the stove with the sauce.

Have fun!


(cook with love, eat with passion and share the joy!)


Anonymous said...

Chef Yong
Very nice blog. Thank you for sharing the linguine recipe.

Anonymous said...

I appreciate all your hardwork and time to put up the blog. It's really interesting to read them!