368. Arrabbiata (Save With Jamie, page 72)
I knew up front that I wanted to add mushrooms to whatever recipe I chose. I had a package of mini bella mushrooms going soft. So I sliced a small, red chile lengthwise, and added it to a pot with a lug of olive oil. While that was heating, I chopped a clove of garlic to add, along with the mushrooms. To this, I added 14 oz of canned tomatoes (that just happened to be in a container in the fridge) and let it simmer while I cooked my pasta. I chose brown rice spaghetti noodles, to give my stomach a bit of a break. All the meat lately isn't doing it any favours.
I picked a couple of sprigs of fresh basil from what remains of my garden for garnish. Beautiful and it really hit the spot. Spicy, but not overpowering. Loved the mushrooms - sometimes, you just have to improvise!
Jamie has a few pages where he asks a question and then gives solutions. "Too Many Chiles?" suggests drying, freezing, pickling, planting, and making chile oil. I've done the drying & freezing, and still have a few handfuls of chiles kicking around from the garden. I plan to use some of the dried seeds to plant in the spring, but what to do with the rest?
369. Chile Oil (Save With Jamie, page 184)
Get about 10 chiles, arrange them in a small pot and cover with 3/4 inch of "cheap" olive oil.
Put them on a low heat for about an hour, then remove the stalks and the seeds and put the chiles in a clean jam jar. Top with the infused oil and fill with additional olive oil.
This post has been shared at the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty!