JING SAYS...
We are fans of Chef Robby Goco. I remember the first time Erika got a taste of the Skolatina at Cyma. She was absolutely entranced. There was no stopping her from taking bite after bite.
When I found out that Achiote Taqueria had closed last September, I got a bit sad. D and I loved the ceviche there as well as the burritos. Oh well, that's life.
The good news is that Chef Robby has got a new gig, Green Pastures. His farm-to-table dining concept has been making waves among foodies, and it is absolutely a challenge to get a table in his new space. There's always a line of diners waiting to taste his recipes.
As fate would have it, I got a gig as well, writing a story about Chef Robby for Meralco's Power Club as he cooked us some fideau. Fide-what?! Fideau is kind of like a paella, but instead of rice, noodles are used.
Here's how Chef Robby made us some delicious Mushroom Asparagus Fideua:
- He first placed some olive oil in a big, big pan.
- Once the oil was hot, he added some button and Shiitake mushrooms as well as rock salt to taste. One of the secrets to a delicious dish, he says, is to layer the flavors. Don't just pile on the salt at the end. Think of layering the flavors :)
- When the mushrooms were light brown, he added some sofrito, asparagus cut into two-inch lengths, minced garlic, and paprika. He splashed in more olive oil.
- Next, he put in some sliced tomatoes, and then roasted spaghetti. Yes, you can roast spaghetti. Just place the noodles in a preheated oven for 20 minutes until they're golden brown.
- Once he added the mushroom stock, he stopped stirring. It would ruin the noodles, he said. He finished off this recipe, which by this time smelled oh so wonderfully, by adding in some mushroom reduction, simmering everything until it was done.
How was it? Delicious! It was so delicious that I forgot to take a picture of it! Mwahahahaha
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With Chef Robby and his restaurants you could never go wrong everything is yummy!!
ReplyDeleteJing says...
DeleteRight on, Leirs! :)
Wow! I want to taste Fideau too!!
ReplyDeleteIt was a real treat, Janine! And so fab that Chef cooked for us :)
DeleteI think roasted spaghetti is a new concept and I'm sure it's gonna be a great treat.
ReplyDeleteCan fideau be ordered at Green Pastures? Im so intrigued, I want to try it.
ReplyDeleteI'm not sure, Marc. But you can always ask.
DeleteLooks yummy! I'd love to have a taste of that one!
ReplyDeleteI've heard a lot of about Chef Robby Goco and this is the first time that I see him in picture. Wow, the food looks really good! I would want to visit Green Pastures soon.
ReplyDeleteHe's really nice :)
DeleteLooks delicious, I like to try roasted spaghetti.
ReplyDeleteYou can Google a recipe for it. But basically, he tossed it in the oven for a few minutes, and then cooked it like he would your usual spaghetti :)
Deleteam not so well in cooking but still sometimes love to give it a try :)
ReplyDeleteConicl
wow!! this is something new!! it makes me crave!! yummm!!
ReplyDeleteToo bad, you weren't able to take a photo of it. I would want to see how a roasted spaghetti looks like.
ReplyDeleteThe color is a toss between orange and brown :)
DeleteJing says...
ReplyDeleteIt was yummy, Shekinah :)
I'll try the recipe myself soon, Michelle :)
ReplyDeleteThat is one mean pan? of ingredients! I wish you remembered to take a photograph of his dish, I would have loved to drool along hahaha
ReplyDeleteMushroom Asparagus Fideua sounds really festive and delicious! Wish I had a friend chef who can also let me taste their master pieces. Hihihi!
ReplyDelete