le blog de tranny

Caroline and I decided one afternoon that we wanted to make this buckwheat pasta and soft-boiled egg recipe she’d torn out of Food & Wine. We invited our friend Kevin to join as he is always down cook up a storm at a moment’s notice. He suggested making beer bread eggs benedict at first but we all reached a consensus that that would be egg overload. Protein connoisseur and epicurial prodigy that he is, he brought over pork tenderloin instead and completely improvised a recipe for it!

Using the Carlo Rossi that we classily had on hand at Caroline’s place, Kevin got to work making a red wine reduction type thing to which he added preserved cherries from a jar.

He made a cocoa spice rub for the pork tenderloin and cooked them up and then did some finishing it off in the oven/pan sauce type magic (obviously I wasn’t paying attention).

And voila!

Patrick joined us after his lab and whipped up a delicious vegetable dish, like a proper farmer’s market-bred Berkeley citizen! He decided to stir fry some broccolini and paired it with a basil tapenade made of chopped garlic, basil, black and green olives and capers.

Meanwhile I already had some leeks, heavy whipping cream, marscapone cheese, s&p, etc. going on the stove for the pasta sauce.

gratuitous picture of leeks because i think they look cool

Caro roasted some crimini and oyster mushrooms in the oven and we prepped the other ingredients for our dish.

We didn’t have enough buckwheat pappardelle for everyone so we used some of Caro’s black olive linguine as well as it seemed like a feasible pairing. We added the mushrooms, spinach and sauce to the pasta and tossed it all together!

Creamy Buckwheat Pasta with Wild Mushrooms

Of course we didn’t forget to put the soft-boiled egg on it when it was served! The three dishes that everyone ended up making pairing perfectly and harmoniously together on one plate! Everything was delicious and it was high fives all around.