Saturday, November 14, 2009

Lemon Capellini with Caviar

Well, I looked at this recipe and thought the pasta sounded great, and figured I would just leave off the caviar. But rethinking it, this book is supposed to get us to try new things, right? So I hunted all over town and ended up at Ranch 99 Market (or whatever it's called) there on I-10 at Blalock where the big Fiesta used to be. It was the only place I found fresh caviar, and it was the cheapest I found it anywhere. It was "Japanese flying fish roe" which appears to be sushi-grade caviar.

See how the caviar is pushed waaaay over to the side like I was trying to avoid it? That was what everyone's plate looked like. The consensus was that the pasta was lemony and fantastic (with all the butter it had I knew it would be a winner) but the caviar was just weird. The texture was so difficult to handle, let alone the taste. If you mixed it into the pasta it was easier to eat. But I would avoid the caviar altogether unless you're willing to shell out some big bucks (even for the "best quality for your money"). I will make the pasta again, and probably top it with shrimp sautéed in garlic.


Carissa said...

I just impressed that you even tried it. I was gonna make the pasta and skip the caviar.

Julia said...

Yeah, well I would suggest that now! Go with shrimp, or scallops if you want to be fancy about it... I thought it was an appropriate pasta for seafood. One girl who'd had caviar before said it was similar to others she had tasted, in texture and taste and saltiness. That made me very disinterested in ever pursuing caviar again, even if I could afford it!