The flavor profile was on point. Pat yourself on the back with that one, buddy.
Predominant aromas were parsley, garlic, and mushrooms, with hints of shrimp. There is something about garlic and shrimp when cooked, they marry well. Very satisfied with the dish.
The vegetables were cooked evenly. This is always important b/c it not only adds flavor, but the textures can't be under or overdone. The little electric 2 section burner in my flat was a real pain in the butt when I first moved in. It takes a while just to boil water. Proud to say that I don't curse at the turtle speed of it all anymore, and that I can control the heat and the sizzle sound of meat and veggies.
The only measurement for this dish was the Bechemel.
1.5 Tbsps butter : 1 Tbsp AP Flour : 1 Cup Whole Milk.
Procedure:
1. Melt butter in sauce pan over medium heat.
2. Dust with flour and whisk out the clumps. Cook until it begins to froth.
3. Gradually pour in the milk, increase the heat, and whisk like a champ.
4. Slow down with the whisk, and stir gently until it begins to bubble. The sauce is Nappe at this point, which should look like runny yogurt. Season with salt and parsley. Set it aside.
Lemon juice can be added, classical Bechemel has hints of clove, but the main idea for this dish is that the sauce is slightly over seasoned.
Quality Check for the sauce:
- Nappe consistency, silky texture
- Yields a tad under a cup.
- Parsley aroma
- Slightly salty flavor.
Cooks note: The mushroom water is added to the pasta water. When cooking the veggies, add about 4 Tbls of the fortified pasta water to steam the veggies.
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