Thursday, July 29, 2010

What's for Dinner? Soba Noodles in a Rich Cashew Pesto w/ Pickled Beets and Braised Endive

Soba Noodles are comprised mainly of buckwheat vs. the regular Semolina flour in 'normal' pasta. It therefore has more protein and is supposed to have a nuttier flavour. Frankly, we couldn't tell the difference but I have heard rave reviews that Soba noodles are fantastic cold. So I served this whole dish after it had been chilled in the fridge for a few hours, minus the endive.
The pesto wasn't really a pesto: cashews (and a few almonds), EVOO, a clove of strong garlic, toasted sesame oil, pepper, and soy sauce. These flavours paired nicley with the noodles. I pickled the local beets with sugar and balsamic vinegar after being cooked. Because the pesto made the noodles so rich, the tangy heap of slivered beets cut the richness.

The endives were braised in butter and white wine.

I served broccoli on the side so all GREEN wasn't lost!

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