Thanks for the recipe, Paul. I tried it a couple times and of course, I fiddled with it.
Next time, try sprinkling (after it’s plated) some freshly toasted bread crumbs, instead of the cheese.
Or, drizzle your very best olive oil. yum!
@RonP - We lived in Calabasas, CA for 5 years. In the summer the temps would reach 115F and if you drove 10min over the hill (Santa Monica mountain) to Zuma beach in Malibu it was 85F. I use to think Malibu was just about movie stars till my first summer in Calabasas. I have never been to a place where the weather is that amazing all year round. In JAN we would ride the canyons with pro cycle teams… so awesome to cycle year round and a mountain 2500ft right next to you with ocean at your back. To me, Malibu is a special place and not about movie stars… I have been on every road at least ten times in Malibu and it is special cycling the canyons from the Rock Store to Lattigo Canyon…
@RonP - Ron, the Baltimore has nice old school charm. We know the manager of Wigwam Country Club and have a standing reservation for all the special dining events. They do a dinner in a big hall with an elevated pianist in the middle of the hall and the food is great. The Wigwam also has a series of music events on the lawn. Some great jazz musicians. Last fall they honored all servicemen one evening and there were only (4) fellow Marines in the audience… was a great concert.
Yes! That sounds amazing. Thank you.
cardri, agreed, I mountainbike all over SOCAL, year round.
@kylemillsap - I have a KOM jersey: Mulholland Challenge plus Heartbreak 100 plus Breathless agony, all century’s w/ over 10,000 ft elevation, all within 6weeks in spring. You qualify, you get to buy a KOM jersey… I miss SoCal cycling…
If you’re looking for a cycling challenge; not for the faint of heart to qualify for the jersey. Ironman required more training. I did this 5 years after Ironman
https://planetultra.com/king-of-the-mountains-century-challenge/
Since results only go back to 2012, here is my KOM jersey:
Alright, Rich. Now I hate you.
My cardiologist just told me to buy an E-bike, so my heart doesn’t explode on climbs.
Even if I eat a pound of lemon pasta, I still can’t.
(Like how I steered into the “lemon pasta” thing here?)
@RonP - was not going to post the pic and then I thought since there is not a record going back to 2010, @kylemillsap might think I’m FOS… so, proof was in order… I can take a pic of my IM medal if need be… Don’t hate, I love you… Also, my wife is on this take out kick on SAT morning for the whole weekend. Started a few weeks back and I have to be honest… since we are hermits and don’t like how loud the restaurants have become, this looks very promising. Also, since I’m en extreme cheap skate (minus stereo equipment, cars, and bikes…), $50 to cover the whole weekend is looking good… and sense I have never cooked a meal in 35 years… not going to ask about scoping out the lemon recipe… more love from AZ… and I thought it was clever, getting the conversation back to lemon pasta…
Trying the recipe tonight! Family is excited about having lemon pasta!
Made it last night per Paul’s instructions…mostly… added some diced chicken and some fresh parmesan. Oh yeah, that is a TASTY dish! I could tell by the look on Paul’s face when he started describing it…it was “high end” pasta. Yum.
That Papa Lemon Pasta recipe is very good. Certainly the dish was delicious. You put my pan at the test. I tell you, man it’s worth every Euro, sorry Guilder, we spent on it 23 years ago. We use it approx 250 days per year. Its so good just watch.
With fresh tomatoes, you’ve got to prepare them first. Pan with a bottom of water, put the tomatoes in an heat it up till the skin of the tomato’s bursts (water may cook).
Take the tomato’s out of the water. Keep the water for cooking the pasta with some additional water. Peel the tomatoes. In the meanwhile prepare the lemon zest.
On the lowest heat possible melt a half stick of unsalted butter and a reasonable amount of excellent olive oil (enough of both to fill the bottom of the pan.
Slowly cook a handful of chopped shallots and garlic (maybe three cloves of garlic) so they gently turn translucent. To that add the zest of an entire lemon.
Once the smells of garlic and olive oil permeate the room gently add a few handfuls of peeled and chopped (I like big chunks of firm tomatoes) heirloom tomatoes. Slowly cook these until they begin to integrate into the sauce just a little (but
maintain a semblance of their original chunks). Now, squeeze 1/4 of a lemon into the sauce, add a small portion of red pepper flakes, a handful of fresh basil, sea salt to taste (you’re cutting the acidity of the lemon to the point where it flips to savory)
and gently infuse.
As soon as the smells reach a point of near orgasm, …
I assume that this is what Paul means by …
…, remove the heat and add the pasta, tossing as you do to coat the pasta evenly. … Toss in just a smidge more fresh basil until you can smell it, then serve. I often add a touch of grated Regiano Parmesan if people want it.
Eet smakelijk, buon appetito, guten Appetit, enjoy your meal, bon appétit:
The placemats are from Kohls, Texas. The pictures from Holland, so do the Tomatos I am afraid.
@Brodric, @JeffofArabica Papa Lemon Pasta made by Papa. Just to conclude this thread.
While waiting for the Stellar Gain Cell DAC.
Granite counters?
Yes they are. Very practical, like the pan a useful investment and it looks good IMHO.
Thank you for starting the thread I though it was fun!
Wow @Rudolf_Appel Nice work man! It is funny you mention the pan. Yesterday I spent about $1500 USD on a set of Le Creuset cast iron cookware (saucepan, 3 sizes of Dutch ovens, roasting pan, loaf pan, and some other accessories). I have not run them in yet, but tonight that will change!
That dish looks very tasty and I dig the touches you added. From you equipment, ingredient selection, and technique, I can tell cooking is at very least a serious hobby for you. It certainly is for me so this resonated.
@JeffofArabica you will not regret a single cent from spending that money on LeCruset. We have also a collection, a flat uncoated cast Iron is perfect for hot sizzling Fajita’s. Their grill plates are second to none for healthy fattless grilling.
LeCruset has a very sophisticated casting procedure. The quality of the casting depends, second to the alloy for the steel off course, on the quality of the form sand it is poured in.
If they don’t get this right it’s going to cost them truck loads of scrap / copex or unsatisfied customers / turnover.
LeCruset is not the only company making good / professional quality pans. But for enthusiastic or family cooks the best. Heat is everywhere the same, can go into the oven on gas, ceramic or like in our case induction. They just work your whole life and probably longer.
Jeff
With Le Creuset, you have to be mindful of the mass of the cooking surface. Once you heat these babies up, it takes more time than you accustomed to, to reduce the temp. But once you get it. they’re wonderful. I use my L C dutch oven almost daily.
But All Clad is my fave!
That’s totally what I was going to say. Lovely - but Massive as heck pans and Pots. Whenever I use the one I have, I say to myself, “Dang, this takes forever to heat”. But most (better than me) cooks realize that you can pick a thin or thick-walled pan made of whatever metal, based on the task at hand.
Sorta like audio ; )
ALL 7 Nines Copper✊🏻
Damn. KOM.
I raced and did OK, but this is humbling.
ELK - all good… I’m not a musician so there you go… just having fun cycling in SoCal. I couldn’t just make a statement like that without proof so I went back to screen capture the times and it only went back to 2012 so I had to take a pic of the jersey… here is another one for you speaking of mountains. Have you ever raced Mt. Washington? I did in 2007 and it was really cool. The start is a 1/4mi downhill and then 13% grade to last 1/4mi is 22%… passed a lot of people on that stretch. 6.5mi w/ 6,000ft climbing…
Story time - so this dude shows up to price a job at my house a few weeks ago and he sees my cycling studio so he says his brother has the pikes peak cycling record… and no crap, he does with 4 minutes before anyone else… man that was cool cause as soon as the dude left I checked to see if he was FOS… his brother Jeff works for a window company in Phoenix area… So, I say hey your brother had to be doing ~12mph for that record and really skinny and you are way to muscular to be a KOM brother… so, I’m thinking he is FOS… data is important…