Roasted Beets and Butternut-squash salad with rice-noodles and Buffalo mozzarella in an Oriental dressing

Daily rhythms, recognised by ringing bells, chirping birds or simmering pots, are what shape our lives. Rhythms are inherently characterized by repetitions and so our days repeat one after the other often without an appreciable perturbation in their structure.
We do attribute time-milestone quality to activities that otherwise would be simply dictated by unpredictable Nature. Breakfast at 8am, Lunch at 1pm, Dinner by 8pm; they already define how your day will be arranged, its activities, its different paces and flavours.
A slow started morning soon metamorphoses in a sprint-running sequel of wash, tuck, buckle, open, close, run, run, run. Lunch gives us a breath of fresh air, when we do not choose to keep on running, this time on a tapis-roulant perhaps. The slope leading down to 5pm is on sight. Dinner needs to be planned or ordered and then... Writing? Reading? Loving? Sleeping?

TweetPost #5: Rice noodles in an aromatic creamy broth with turkey and eggplant

This is a surprise post even for me. Tonight I sat down to have another of mine rice-noodle soup. The past night I got into the mood for my rice-noodle carbonara but not having any bacon those will have to wait. I had instead eggplant, turkey and some orange juice.
The dish was silky creamy with a summery aroma of lime leaf and delicate tanginess from the orange juice. The eggplant gave richer bites without interfering on the textures. The stock, turkey and Parmesan gave that full mouthfeel typical of umami..
So this is what I came up with:

Rice noodles in an aromatic creamy broth with turkey and eggplant

Working around Rice Noodles

Since when I decided to avoid wheat, I started experimenting with rice noodles.

What is great about them? They do not need to "cook" just soak in warm water and since they do not leek much starch, they do not clump together if soaked in a tight environment (see glue like pasta in this same condition) you can directly soak them in their sauce!

Recently the guys from the blog Ideas in Food (aka Chef Aki Kamozawa and Chef Alexander Talbot) have translated this soaking method also to wheat pasta.
Their point of view is that, when you cook pasta you are just re-hydrating it and swelling the starch granules. Now, the hydration part does not need heat so it is possible to soak dried wheat pasta in a cold solution (for some hours actually) before cooking its starches (once soaked the cooking will take a matter of few minutes).
From here, the great new versatility of the pasta medium.

Here there are a couple of my experiments (one has already been posted extensively):

- Rice noodles in clove scented oriental soup with chicken, fava beans and peas (read past post);