URBN Market Foodie Blog: Happy Birthday Daddio

Happy Birthday Daddio!

To tell you the truth my dad and I had an interesting relationship growing up. He was a very strict man who thought of the world in a very black and white approach. His way was always the right way and for his son who was pretty much thought of the world in the same way (after all I am his offspring) didn't exactly see eye to eye. I know his father was the same way if not worse with him and I took me many years to finally appreciate that. Through all those layers of manliness is just a man trying to do the best for his family. He is a selfless man that sacrifices so much for his family. Now at my ripe age of 30 can get along with this man that I spent resenting because he was so hard on me for 20+ years I feel like I have this new best friend that has always been there that I never knew I had.

Which bring me to my Dads Bday. Perks of having a chef for a son is you get to tell him hey I want some good steak. I told my rent that I would take care of everything and headed to the store. Unfortunately there wasn't a very good selection of steak at the store we went to so I had to settle on a nice fillet. Trimmed and portioned it into some nice 6oz steaks just some salt and pepper and an open fire was all this steak needed. In Filipino tradition you always eat a long noodle of sort which represent long life, I just listen to my mom so I made a spinach linguine with a tomato buerre blanc sauce. I have to say I was impressed with myself and made a pretty good dish for my pops.

Spinach Linguine

AP Flour 2 Cups

Eggs 3

Olive Oil 1Tsp

Pinch of Salt

Fresh Spinach Blanched 1 Cup

Tomato Buerre Blanc

Tomato Sauce 1 Cup

White Wine 1 Bottle

Garlic 1 Head Peeled

Shallots 2 each

Whole Pepper Corns 1Tbs

Bay Leaves 5 Each

Thyme Fresh 1 Sprig

Cream 2 Cups

Butter Unsalted 1 Lb

Start with the pasta as it needs time to rest. Blanch the spinach and blend with a bit of the blanching water. On a cutting board place a pile of the flour and make a well with your hands. Add the rest of the pasta ingredients and kneed to incorporate. Cover and let rest for 30 minutes minimum. Roll out your pasta gradually making it thinner. I used a #3 setting on my pasta roller for the linguine.

For the reduction sauce Take the peeled garlic shallots peppercorns thyme and bayleaves and sautee in a small sauce pot with a little bit of oil. Once you see some color add a bottle of white wine (I used Chardonnay) and reduce until almost all the water has evaporated and you get close to a syrup. Strain the reduction and add back into the sauce pot and bring to a boil. Add the heavy cream and reduce again by about 70%. Then add the tomato sauce and reduce again by half to really get those flavors layered into the sauce.

I start with a boiling pot of salt water and strainer for my pasta and a big sauté pan to toss the pasta. I like to cook my past a bit in the sauce so you really pick up all those flavors. I start with some minced garlic and shallot. and a bit of olive oil, once I see a bit of color on the garlic immediately put in the spinach and give it a couple tosses and deglaze with the reduction sauce. At the same time I am cooking the pasta so by the time the pasta is close to being done I can go straight from the boiling water to the pan with the sautéed vegetables and sauce. What you are doing when using this technique is you are naturally thickening the sauce with the pasta starches and really getting the sauce to stick to the pasta. Add a cold pad of unsalted butter and toss to finish.

Not the easiest dish to make but so worth it if you put in the effort. Happy Birthday Dad! Love you man!