hutch (01/21/83)
Recently discovered a simple, edible pasta and cheese.
It is so easy that even a total ninny can make it.
This serves two to four people, depending on how hungry they are.
Egg Noodles Neufchatel
8-10 oz. Neufchatel cheese
1 cup chicken, beef, or vegetable stock
12 oz Egg noodles (1 bag)
optional some of the meat used to make the stock, or some
FRESH, UNCOOKED bits of vegetables, or fresh mushrooms.
(Yes, I know, I am being a snob. So sue me.)
Melt the cheese into the stock over low heat. Salt, pepper,
fresh garlic, and other things can be added to taste.
In the meantime, cook the egg noodles. The method I use is to
bring a quart of water to a boil, with a half teaspoon of salt.
Dump the noodles into the boiling water and stir occasionally,
Allow the water to return to a boil, but as soon as it starts to
boil hard or foam, add a cup of cold water. Repeat this process
four or five times, until the noodles are done to the texture
you prefer. Drain immediately in a colander, but don't rinse
the noodles, just pour the residual cooking water over them.
(They won't stick together)
By now the cheese and stock will have melted together. Put the
mixture into the large pan the noodles were cooked in. Add the
noodles on top and toss. Wait two or three minutes, then serve.
Variations:
I usually use the Jalapena-flavored neufchatel cheese that the
local Safeway has in the deli section. Hot but wonderful. I
have also tried the herb flavored cheese, and it was acceptable.
We have NOT tried the chocolate or strawberry flavors (yuk).
I always use the green spinach egg noodles, even though they have
no advanage over the ordinary ones, but I hear some folks don't
like green noodles.
It works without the stock, but the cheese is lumpier and you have
to let it sit longer. The residual heat from the noodles and the
pan are enough to melt it.
Note:
I am told that the noodle cooking method is really strange, and I
must admit that I don't use it for heavy noodles like Spaghetti
unless they are fresh, not dried. It comes from the method on
the back of the oriental noodles (nanka seimen) that I use in a
Vietnamese recipe that I got from the "East-West Home Cooking
Restaurant" in Berkeley on University Avenue across from the High
School. If any Berzerkeleyoids know if they are still there and
still serving the excellent and inexpensive food they made back
in 1980, then please let me know.
Steve Hutchison
Tektronix, OR
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