I procrastinate. In order to divert my attention from writing and organizing recipes and dishes, I go into the kitchen and begin to work on new stuff. It seems the more I filter, trim, edit and streamline, the more other thoughts come into the mix that must be included in our repertoire right away.
While I spent some time today revisiting broccoli and sweetbreads, I spent most of my time developing three new pasta doughs. I was also able to use the Pacojet as an instrumental tool in making the pastes and purees which we folded into the doughs to act as flavor bases. (This is important because he knows that if he doesn't use the Pacojet often now that we finally have one, I may have to kill him. He's been talking about owning a Pacojet of our own for a long, long time.)
The three doughs are: Hijiki, Dijon and Bearnaise. 
The Dijon dough is going to be rolled into garganelli. The Hijiki will be made into tortelloni and stuffed with sweetbreads and pumpkin. The Bearnaise dough is the wild card. I think its silken texture will lend itself either to tagliatelle or papardelle, though I have not had any consultation yet. We'll have to see what actually happens when we're both in the kitchen tomorrow.
I am looking forward to rolling the dough and eating the results. Similarly, I am looking to see what dishes actually develop from the foundation of these pasta doughs, for as we all know an idea is only as good as its execution.
