The Inkwell
#cyw #Macandcheese
Maybe its the twirly pasta i like so much
Allied with the cheese (and occasional onion) that
covers it all over
Could it be the hidden elements – like
Ham, or could it be the variety of cheese you put in
Everything from Emmantal to good old Cheddar
Each different cheese has a taste of its own, giving
something to the dish –
Even Blue cheese – is tasty to more reserved tastes
#Discover Prompts #Food #Dish
6th April 2020
While i was busy sketching away
in the kitchen, dad was busy
zipping around with tomatoes and beef
and carrots and onion, creating a wonderful dish, based
round the pasta shells that were
dancing away in boiling water, and a little olive oil
Something to note when you next go into the supermarket
that durum wheat spaghetti you picked
off the shelf for a really cheap price
probably has a more local flavour than Milan or Turin
Although they’ve stuck to recipe –
noted chefs will tell you – the product hasn’t seen hair of a
Dock or airport in Italy – it’s been made right here.
Locating where its been made
of course – is a bit difficult – ingredients printed
on the label of the packet in very fine print
keep looking – and you might spot – Made in the UK.
Together on the vine they grow
Over time they develop
Making a change from green to yellow or red
As the colour changes so does flavour and sweetness
They can be eaten hot or cold, in soups, fried or grilled
Or cooked down and used in a pasta dish, or salad
Food…..or should I say Foooood!
I could be some time with this particular part of the challenge !(sic)
I mean where to begin – I’m a bit of a foodie. I enjoy my food – not just the meats but the pasta and vegetables as well. Christmas time sees a smorgasbord of delights, from Spiced Ham to cheesy pasta bakes – not forgetting of course Christmas pudding and Battenburg Cake
My Nephews are partial to a bit of Jelly and custard at Christmas, and for the adults aside from the Christmas pud, there’s usually the Content for a trifle on the go. But this year they helped make something really special – a tray of gingerbread men…now I don’t know if any of them escaped the Christmas table but one or two of them definitely did a disappearing act…
give me a taste of italy
wi fresh pasta, tomatoes and herbs
make that sauce sing
serve it up with
grated Parmesan and lemon
and juicy green olives
taking me to Napoli or Bologna
without the need of a plane ticket
In response to The Daily Post’s writing prompt: “Food for the Soul (and the Stomach).”
When considering ‘food for the soul’ I have to look back at some of the origins of my favourite food.
The Lords prayer says “Give us this day, our daily bread”, but If the Chinese, Italians (or even some of the English-Speaking nations) were writing this – It would probably read “Give us this day, our daily pasta”
Our Italian friends were introduced to Pasta by the Chinese – and not the dry durum wheat pasta you have to reconstitute in a pan to make it look good, I’m talking the real deal here…served up with spicy meats and served up in a delicious sauce. Marco Polo sold the delights of noodles to the Italian top brass – and the rest is history. A lack of Chinese spices at the time led to a modification of the sauces – as Tomatoes and other veg took their place – Neopolitana was born , later to be followed by the meat eaters favourite – Bolognaise.
Wednesday saw me celebrate a friends birthday at “Frankie and Benny’s” – a New York Style Italian Restaurant on the Quayside in Salford. The Menu was full to the brim of Italian and American Favorites and most of my favourites were there. I think the expression that could be used would be “Kid in a sweet shop”, – Penne with Pesto, Neopolitana , Cannelloni, Spaghetti – all my favorites were there. After a moment of pause – I eventually went for the Rigatoni, which arrived at my table piping hot…and containing all my favourite meats
Pepparoni, Salami, Ham all played hide and seek in the ceramic dish. They were joined by peppers and onions and tomatoes and I really enjoyed the taste.
Side dishes from the Onion rings to the House fries added new experiences.
But the One Constant to all of this
The Question – “Black Pepper ?”
Oh Happy and Humble tomato!
In your youth you joined the ranks
of the horticultural army
labouring on your leaves
in the summer sun
Rewards a plenty
as the best recruits are picked
for display in a culinary tattoo
in a Salad or Pasta dish
Numbers in your ranks depleted
but new recruits appear
ready for a new assault
at the summers blue sky
Pasta
By Brian F Kirkham
#Foodforthesoul
Prepared by the finest hands
Allied with flavours of the region
Succent Tomatoes, mix with the finest herbs and mozzarella
To create a sensation fit for any Italian town
And Ham, Salami and Olives enhance the taste
