French Fridays with Dorie: Beggar’s Linguine~

19 03 2011

French Fridays with Dorie is chugging right along without my help…  I’m having trouble making the time to shop AND cook.  Well…I’m getting cooking done, but it’s not “group” cooking!  LOL!  I promised to make dinner for a friend’s birthday…his choice…his choice?  Fried chicken.  And then there was the yen for salmon I couldn’t quite get away from either.  Oh well.  So…I finally got to pick up the odds and ends I didn’t have stashed in my cabinet (figs, pistachios) and we got busy with this.

The timing on this recipe is really pretty good!  There’s plenty of time to do all your mise en place while your water heats for the pasta.  It won’t matter if you’re still prepping when the pasta goes in.  It’s going to need to cook for about 3-5 minutes before you start making the sauce.  The sauce cooks pretty quickly, but stay with it so you don’t brown your butter too much.

I used a Le Creuset 2-1/2 quart casserole for making the sauce.  It provided even consistent heat, and would hold enough heat to finish cooking the pasta in the sauce.  All of the little bits and pieces are cooked in the oil, so everything disperses through the pasta pretty well.

I had a couple of hearts of rib eyes that were left from a previous meal that I broiled for a few minutes, just enough to heat them through well and get the juices moving again (had been med. rare).  I didn’t want it to cook much more, but I did want it hot…all the way through.  I mixed up a bit of Gorgonzola cheese with a pat of butter for a richly flavored steak topper.  The pasta went exceptionally well with the steak.  The flavors and textures complimented each other nicely.

Tasting Notes~
Okay.  I confess.  I planned to blow off this recipe because I’m timid about combining sweet and savory.  There.  I’ve said it.  Is there a “program” for people like me?  *Ü*  Dorie’s FF Bloggers changed my mind…everyone thought it was so good…  I asked hubby if he minded a little trip to the wild side…and he was game.  He’s so good about such things!  Still…I was prepared to not like the dish.  The flavors are difficult to explain…  First off, this dish is not sweet.  Banish that thought.  It has an essence of sweetness when you encounter a raisin, but still not really sweet.  Remember, there’s a lot of butter and pasta here.  The toasted nuts mellow the butter and the sweetness of the fig (which actually wasn’t all that sweet, nor particularly to my liking…but I got past my objections) and the raisins.  The ratio of tidbits to pasta is nicely balanced so you don’t get bites that are without flavor, nor too many bites with too many tidbits.  It was really, no kidding, good.  I loved the essence of orange that spread throughout the dish.  It was just a whisper… Thanks, Bloggers,  for all your comments on the site forum! You won me over and I’m SO glad!  LOL!




One response

20 03 2011

It was a strange and delightful little pasta dish, wasn’t it? Loved it…absolutely loved it. Looks good with your meal. One thing I have learned about Dorie…just when you think you won’t like something, she makes it so you do!

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