Friday, October 19, 2007

Pasta with Three Tomatoes and Truffle Oil

Work work work study study study cook eat study study sleep. No time for blogging, though there are a dozen blogposts in my head. Cooking is therapy though. Cooking is almost always a joy. Whether it's a stew that takes a full day, or a quickie pasta. Today, a non-school day (and therefore a work day), I made tomato confit, a batch of salsa pomodoro, and a few jars of infused oil (tarragon; vanilla; orange-peel-and-chilli). We made tomato confit in school last week--it took us more than three hours in the convection oven, so I wanted to see how long it'd take me in the conventional oven at home. I figured maybe 5 or 6 hours. It took me 10 hours! Whew! It was well worth the wait though. Just like we did in school I dressed up some pasta with salsa pomodoro, tomato confit and a pan-roasted tomato, drizzled with truffle oil, and I had my Pasta with 3 Tomatoes. After dinner it was back to the grind. Now to sleep. Tomorrow, school. *yawn*

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Anonymous kaoko said...

How sophisticated! When I make pasta with different kinds of tomato it's usually just a mess of fresh and sundried. I really should check out the things you guys do...

5:55 PM  
Blogger JB said...

Apart from the tomato confit (which is really just a sweetish oven-dried version of the more familiar sun-dried tomato) and the truffle oil, this is basically just a pasta with tomato sauce.

When I made this dish again for Dine & Jam I added a sprinkling of fresh marjoram leaves, which worked well, I think. The dish drew raves :-)

11:02 AM  
Blogger Luis K. said...

Hey Jabes, love your chef blog. :)

You might find some of these interesting:

Esquire gets chefs to share recipes for stuff like pasta, tacos, and the ultimate ham and cheese sandwich ("Croque Monsieur") ;)

1:54 AM  
Blogger JB said...

Thanks for the link, Luis! :-) Hehe that sandwich sounds great! Will make some for the guys next time you're over some late night.

3:15 PM  

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