Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Creamy mushroom sauce March 25, 2010

Filed under: Pasta,Pizza,Sauce — Aleksander Nordgarden-Rødner @ 4:27 pm
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I’d been wanting to make a rich, creamy mushroom sauce from scratch for some time, and I finally got down to doing so. I’m sure you’ll find similar recipes a lot of places; this one came from ideas I had in my head, as well as a couple of pieces of inspiration that came to me while I was making it. I made it with fairly coarse bits of mushroom (I used large champignons, but I think chanterelles, shiitake and other mushrooms should be nice as well), as I like sauces like this rustic.
You’ll need:

  • A kilo of mushroom
  • Half a liter of low fat milk
  • A third of a liter of single fat cream
  • One half of a red onion
  • Butter
  • White wine
  • Olive oil
  • Soy sauce
  • Fine flour or maizenna flour
  • Salt and pepper

Cut the onion in slices and put in a casserole with some olive oil, butter and salt. Let the onions sweat until they’re soft and shiny. Meanwhile, slice the mushrooms roughly and add them to the casserole along with a healthy knob of butter. Stir it all around a bit, the put the lid on the casserole and let the mushrooms sweat out all their lovely juices. Ideally speaking, you’ll want the mushroom pieces two thirds to a half of the size they were going in. It all depends on how patient you are prepared to be.
Once the mushrooms have released their juice, add a glass or so of white wine, and increase the heat. Once the sauce stops smelling alcohol, add the milk, the cream and some pepper, then let it come to the boil. As soon as that happens, lower the heat, and let it simmer for a while. I let it simmer for about half an hour, and about ten minutes before it was ready, I added a few splashes of soy sauce. Five minutes later I added a table spoon of flour, bringing the sauce back up to the boil for a little while.
This sauce works beautifully for pastas and pizza, and I’m sure it’d god nicely with a steak as well. I served it with tricolori pasta screws, a salad and a nice Argentinian Malbec called Terrazas de los Andes Reserva Malbec 2007.


Pasta sauce Razumny February 16, 2010

Filed under: Pasta,Sauce,Trampe — Aleksander Nordgarden-Rødner @ 7:27 pm
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This recipe is one I’ve been playing around with for some time now, and it works really well. It is simple and lovely, and tastes best when allowed to simmer for a while.
You’ll need:

  • Tinned tomatoes (I prefer the chopped ones)
  • Onion
  • Garlic
  • tomato

  • Champignons (Fresh or hermetic)
  • Tomato puree
  • Water
  • Sugar
  • Salt
  • Pepper
  • Lime or lemon
  • Fresh basil
  • Tabasco sauce
  • Worcestershire sauce
  • Olive oil

Slice the onion, garlic and champignons. Heat the oil, and fry the onions and garlic until they are shiny. If the champignons are fresh, they’ll need to be fried in the oil as well. Put in the rest of the ingredients, and season to taste. Leave to simmer for a while. Serve with fresh pasta.
There are many ways to play around with this recipe, my last incarnation of this sauce had carrots, rosemary, thyme and red wine, as well as a little coke to round out the taste.
Personally, I prefer making this sauce in a cast iron pot, but really, any decent pot will do.


Pasta with trout and parsley

Filed under: Fish,Pasta,Trampe — Aleksander Nordgarden-Rødner @ 7:24 pm
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As might have become apparent by now, I love pasta. I find it a simple and fun medium to experiment with. The other day I made this dish for my girlfriend and me, and it was delicious.
You’ll need:

  • Pasta (I use spaghetti rigati, but I think any plain pasta will do)
  • Trout
  • Parsley
  • Parmesan or Manchego cheese
  • Olive oil
  • Butter
  • Salt

Boil the pasta. Chop the parsley finely (I usually do this in a glass, using scissors). Grate the cheese finely. Dice the trout and fry it in butter with a little salt. Drain the pasta, and add the parsley and a little olive oil immediately. Once it’s cooled off a little, add the cheese. Once the trout is done, add it into the mix, blend well, and serve.


Pasta with meatballs

Filed under: Meat,Pasta,Trampe — Aleksander Nordgarden-Rødner @ 7:22 pm
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I love pasta. Be it straight up with some good butter, salt and other herbs, a nice alfredo sauce or whatever, I simply love pasta. This dish was something I came up with when making a quick dinner for my girlfriend and I. I say quick, and it is, really. The only really time-consuming task is making the meatballs. Here’s what you’ll need:
You’ll need

  • Pasta (I usually use penne, fusilli, gnocchi or some other kind of short pasta for this, but anything goes, really)
  • Tinned, chopped tomatoes
  • Meatballs

For the meatballs, see the recipe for meatballs. For this dish, I usually go beyond the basic recipe, adding corn, pepper and an egg or two and some plain flour. Boil the pasta, adding salt to the water. (I also like adding dried or fresh basil, which gives off a slight fragrance and taste.) Drain the pasta, and add chopped tomatoes, as much as you’d like. I usually use tomatoes chopped together with basil and oregano, which is very nice with this dish. Add the meatballs, and mix everything together. Deglace the frying pan with beer, and drain it onto the pasta and meatballs.