My kitchen at 7:00 A.M.

…is an unusually quiet place to be.

Soft sunlight through the shady panes, breezy drafts from the adjoining terrace garden, the odd vegetable lying around, empty Martini bottles stacked in a corner from the party last night and the subtle sizzle of portobello mushrooms cooking in cream and mozzarella.

Bucatini pasta with Portobello Mushrooms, Aubergine and Martini
No, I haven’t gone completely crazy yet. But I admit I’m on a quest to use up all the alcohol that we have at home, mostly left over from parties. Generally speaking, I love my pasta best with wine.

This recipe uses Martini (Rossi).

What you need:

Bucatini pasta (I was cooking for two, so I used a big handful, about 100-120gms)

– 100 ml Martini & Rossi (you could substitute with Vermouth….or better yet, WHITE WINE)

– Half a cup of portobello mushrooms, sliced finely

– Half a cup of chopped aubergine (egg plants, brinjal, baingan, etc..)

– 2 tablespoons of good quality unsalted butter

– 2 spring onions, chopped (a better substitute would be red onions)

– 8 cloves of garlic, smashed (try using a side of your kitchen knife)

– 1 teaspoon of whole black peppercorns

– 200 ml of fresh cream

– Half a teaspoon of dried oregano

– Half a teaspoon of dried basil

– 150-180 gms of mozarella (try not using the “rubbery” type), chopped into “melt-able” cubes

– Half a teaspoon of chilli flakes (depends on how hot you like it…)

– 1 teaspoon of sugar

– Salt to taste

– 1 tablespoon of extra virgin olive oil

– Freshly chopped parsley

Directions:

Boil three cups of water and a measely teaspoon of salt in a deep bottomed pan. Add the pasta when the water boils. Cook for 11-15 minutes.

– Before straining the pasta, keep aside a cup of the starchy water it boils in, to be used in the sauce later.

– Strain the pasta and run cold water through it.

Melt the butter in a pan, add the onions, garlic and peppercorn and saute till the onions turn translucent.

– Add the mushrooms and aubergine. Cover and cook on low heat till the veggies soften.

– Pour in the alcohol and add sugar. Stir well. Cover and cook for another minute before adding the rest of the ingredients (except salt, olive oil and parsley) slowly.

– Cook on low heat till the chesse has melted completely and the cream starts to bubble up slightly.

– Do a taste check and add salt accordingly.

– Pour in the water, saved from the cooking pasta. and stir well.

– Cook for another five minutes.

– Combine the pasta and sauce well. Sprinkle olive oil and chopped parsely. Mix well.

– Eat.

A Missing Birthday and Boozy Mutton

I’ve been the worst blogger. Seriously.

My blog’s birthday has gone by (in February) and I’ve simply done nothing about it!

Last year, I had resolved to make a chocolate cheesecake to celebrate Fat-free Brainwaves’ birthday…but its been up and down so much the last few weeks that I missed it altogether. Bad, bad girl.

For the last three days I’ve been gathering all the snaps e-mailed to me from Port Blair (above) and snaps from my own collection (below) for a little project….The Boyfriend Project, I call it!

Anyway, the positive thing is I have been photographing a few of the nicer stuff that I’ve cooked till now over the last couple of weeks, and a White rum-Rosemary mutton’s on top of the list.

Mutton Stew with White Rum and Rosemary

This is essentially a stew, slightly watery but not much boozy, though it calls for a considerable amount of white rum, the rum evaporates as the stew cooks.

The granulated sugar makes this stew more sweet than salty, but I prefer it that way.

Another special touch to this stew would be if you roast the garlic before sauteing them.

Feel free to experiment!

What You Need:

– 800gms of mutton

– 80mls White Rum (My Captain Morgan was almost empty so I used Bacardi…any good brand will do)

– 2 sprigs of rosemary

– 6 big cloves of garlic, chopped

– 2 tablespoons of olive oil (not necessarily extra-virgin)

– 1 tablespoon of whole black peppercorns

– Half a teaspoon of chilli flakes (this depends on how hot you like your food)

– 2 spring onions, chopped

– 1 heaped teaspoon of granulated sugar

– Salt to taste

– Freshly chopped curled parsley leaves, to garnish

Instructions:

Heat the oil in a pan and saute the chopped onions, sprigs of rosemary and garlic for about a minute on high heat, till the onions acquire a typical translucent color.

– Reduce the heat. Add the peppercorns and the pieces of mutton and chilli flakes and saute for another minute, coating all the pieces with the rosemary-garlic scented oil.

– Pour in the rum. Add sugar and two cups of water.

– Stir well, cover and cook on minimum heat for about 45 minutes.

– Uncover. Do a quick taste check and add salt accordingly. Cover and cook for another ten-fifteen minutes. At this point you need to be happy with the amount of water remaning in the pan. Some like their stews to be more watery than others. So add some more water if you want the stew to be more fluid. Or not.

– Conduct another quick taste check. Adjust amounts of salt and sugar accordingly. Take the meat off the heat. Garnish with chopped parsley and serve with steamed white rice!

Enjoy…and yeah, I’m not forgetting the cheesecake this time!