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Challenge Accepted!
9 years ago
Dragonwuff Musings
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Wuff's been working out at a nearby Air Base for the early part of this month. We've been going over some major changes to their ops and maintenance manuals by performing all the new procedures on the equipment on base.
Of course, not all the conversations during these weeks related to the equipment and documentation. One of the participants was aware that wuff LOVES to cook new and different things, and does a decent job of it, so Vrghr has mentioned some of the meals he's prepared for friends and office workers during the month, including the "Soul Food Sunday" celebration, and the "Bring your kids to work" office breakfast with the "Nutty Banana" French Toast (recipe posted here: http://www.furaffinity.net/view/18826857/ ).
We just finished up the last on the "on equipment" items we could do this month, but have a bit more "table top" review to do before the books are finished. We offered the Base folks the option of doing the last bits at their unit location, or at Wuff's AT&T office or that of the books' developer. Naturally, they chose to do the work "off site", to avoid phone calls and "walk-in interruptions", as well as the chance to relax in a non-military environment.
And one of them exclaimed, "Plus, if we do it at your (wuff's) office, you can cook for us!"
*big grin* Challenge Accepted! Of course this wuffy would be thrilled to cook for a group of his military folks, and others!
So, Vrghr is planning on preparing them an "Italian Flag Pasta" on Monday. 3 different types of pasta with 3 different sauces in Green, White, and Red on a single plate, spaced out to resemble the Italian Flag. This ought to make a nice presentation, and easy and quick prep so we don't use up too much review time, and of course, a tasty meal! *grin*
The three offerings are most likely to be:
- Florentine Style: Spinach & Basil in a cheese "binder" sauce, colored green by the veggies within it
- Shrimp Scampi heavy on the garlic, + Cream, to ensure the sauce remains white instead of buttery yellow.
- Robusto; spicy Italian Sausage in a robust red sauce
Wuff's going to play a wee bit with his "modernist" cooking stuff too. Maybe a bit of the Sodium Citrate in the Florentine, to make certain that the cheese is nice, smooth and creamy without any risk of breaking, and so wuff can use more tasty and complex cheese instead of compromising flavor for one that melts well.
And perhaps a bit of stuff to make sure the butter and cream stay totally emulsified in the Scampi, instead of the clarified butter running off on it's own as soon as it gets heated.
Haven't quite decided on what types of pasta to pair each of the three sauces yet. Linguine is sort of a "natural" with the shrimp, but maybe a lighter noodle instead? And, if wuffy can find a good spinach or basil pasta to go with the Florentine, that would double up on the Green-nes and build compatible flavors higher. Maybe a classic Spaghetti for the Red?
Suggestions are welcome! *grins*
Of course, wuff can't feed his guests without making enough for his fellow office workers to enjoy some lunch from the "leftovers". *grins*
This is going to be fun!
Of course, not all the conversations during these weeks related to the equipment and documentation. One of the participants was aware that wuff LOVES to cook new and different things, and does a decent job of it, so Vrghr has mentioned some of the meals he's prepared for friends and office workers during the month, including the "Soul Food Sunday" celebration, and the "Bring your kids to work" office breakfast with the "Nutty Banana" French Toast (recipe posted here: http://www.furaffinity.net/view/18826857/ ).
We just finished up the last on the "on equipment" items we could do this month, but have a bit more "table top" review to do before the books are finished. We offered the Base folks the option of doing the last bits at their unit location, or at Wuff's AT&T office or that of the books' developer. Naturally, they chose to do the work "off site", to avoid phone calls and "walk-in interruptions", as well as the chance to relax in a non-military environment.
And one of them exclaimed, "Plus, if we do it at your (wuff's) office, you can cook for us!"
*big grin* Challenge Accepted! Of course this wuffy would be thrilled to cook for a group of his military folks, and others!
So, Vrghr is planning on preparing them an "Italian Flag Pasta" on Monday. 3 different types of pasta with 3 different sauces in Green, White, and Red on a single plate, spaced out to resemble the Italian Flag. This ought to make a nice presentation, and easy and quick prep so we don't use up too much review time, and of course, a tasty meal! *grin*
The three offerings are most likely to be:
- Florentine Style: Spinach & Basil in a cheese "binder" sauce, colored green by the veggies within it
- Shrimp Scampi heavy on the garlic, + Cream, to ensure the sauce remains white instead of buttery yellow.
- Robusto; spicy Italian Sausage in a robust red sauce
Wuff's going to play a wee bit with his "modernist" cooking stuff too. Maybe a bit of the Sodium Citrate in the Florentine, to make certain that the cheese is nice, smooth and creamy without any risk of breaking, and so wuff can use more tasty and complex cheese instead of compromising flavor for one that melts well.
And perhaps a bit of stuff to make sure the butter and cream stay totally emulsified in the Scampi, instead of the clarified butter running off on it's own as soon as it gets heated.
Haven't quite decided on what types of pasta to pair each of the three sauces yet. Linguine is sort of a "natural" with the shrimp, but maybe a lighter noodle instead? And, if wuffy can find a good spinach or basil pasta to go with the Florentine, that would double up on the Green-nes and build compatible flavors higher. Maybe a classic Spaghetti for the Red?
Suggestions are welcome! *grins*
Of course, wuff can't feed his guests without making enough for his fellow office workers to enjoy some lunch from the "leftovers". *grins*
This is going to be fun!
Shrimp Scampi: Linguine , nuff said
Robusto: Ziti or Penne.
Also an idea for the Robusto, pair it with a tomato sauce but put some philly cream cheese (or marscapone) in it to make it lighter and creamier. That , some mushrooms, onions and green bell peppers.
Sound good?
Wuff normally uses the onions, peppers, and mushrooms in his Robusto, along with a bit of "heat" spices. The addition of some cream cheese for a creamier flavor sounds like a neat idea! Might just give that a whirl! *grins*
Yah, the Linguine with Scampi is a classic! Can't go wrong there! *grins*
Wuff was also considering "Spirale" or "Fusilli" for the Florentine offering.
Good choice as well, yes!
Campanelle would also be spectacular with the Florentine. Yes! And the Ziti would definitely be a great match with the Robusto; a substantial pasta for a substantial sauce!
Great suggestions!
Was going to do the pasta up just shy of al dente, and prep the sauces most of the way on Sunday before the event. Then package them all and bring them in to work. At work, we have 2 big electric skillets, and an induction cooktop wuff will bring in another pan to use. Just add the sauces each to their own vessel, and finish the prep/seasoning while heating them to serving temp. Bring in the pasta near the end of that phase and incorporate each with the proper sauce.
Then all it needs is to plate, garnish, and serve! And of course....
DEVOUR! *giggles*
Should be a relatively short prep at work to create a classy and tasty offering!
But deep frying at work is a wee bit risky, and these are something best served right out of the fryer, just as soon as they can be safely handled and eaten. "Fresh is best" is definitely the key. *smiles* So the prep time in addition to the need for deep frying would be a consideration too.
But, oh, that is SO tempting!
Oh the other paw, Panna Cotta is something wuff can create the night before, then dress with attractive fresh berries, a bit of fruit syrup, maybe a dot of whipped cream, and present for a very elegant finish. Especially if wuff plates them up in some spiffy disposable "glassware" from the party supply store.
Hmm..... definitely something this wuff is strongly considering! Even better, got all Vrghr needs to make it in the fridge and pantry already, except for the berries!
*giggles* Don't want to pull out ALL the stops this time, or wuff won't be able to top himself next time he does this!
Oh yeah, think we'll be doing these!
Hadn't really considered dessert; our Military Folk do need to watch their calories a bit. But, something easy to prepare in advance, rather elegant, and still nice and tasty would be Panna Cotta presented prettily with some nice fresh fruit. Hmm.... might just do that!
Thanks for bringing it up! *HUGS*
Can't wait for the photographs. *hugs*
The trifles are a lovely idea too. But think might just stick with the simpler Panna Cotta this time. Just basically a vanilla whipped pudding/gelatin
And may I add, with the wuff cooking, I doubt anyone on that air base will be getting in the air anytime soon!
Will Do!