Apple Macaroni
Alright, here’s the deal: men can cook. You may think I’m kidding you but I’m not. I even had a male student a year ago or two who told me he was learning how to cook because he considered cooking an essential part of his education, of learning how to be his own man rather than mama’s boy. Times are changing.
A few Saturday mornings ago, Hayase-sensei knocked at my office door and presented me with a bag of big apples grown, he said, by friends of his in Aichi prefecture. They were delicious. Many of them went into müsli. Some of them went into a recipe I invented for those apples.
It’s not that I’m much of a a cook, which will be abundantly clear as soon as you read the recipe. However, and although I have little doubt somebody else came up with something similar, this is my recipe. I invented it. It’s mine. This is man cooking.
Here’s what you need:
- Macaroni (yes, that’s the tube-shaped type of pasta; the bigger the tube the better. They’re the most enjoyable type of pasta anyone ever invented. Trust me on this.)
- Apple
- Butter
- Cinnamon
I don’t believe in “scientific” recipes and I have never had any use for kitchen scales. Rely on your own judgement when it comes to quantities.
That said, here’s how it works:
- Heat water in a pot. Once it starts boiling, add salt to the water, then add the pasta.
- A bit after you start heating the water, put some butter in a frying pan and melt it. Be careful not to over-heat it: butter is a lot more heat-sensitive than, say, olive oil. After the butter has melted, add little chunks of chopped-up apple. Stir once in a while.
- Check the pasta. Is it done yet? Italians like their pasta al dente, meaning that it should still by chewy, not soft and flabby. If it’s al dente, pour the contents of the pot through a big sieve that catches the pasta and allows the water to drain.
- Put the macaroni in big earthenware Japanese noodle bowls.
- Optional: put some additional butter flakes on the pasta, allow to melt and stir.
- Put the fried apples on top and season with cinnamon.
- Serve while it’s hot.
All I can say is that I like it and that it it’s easy to prepare.
If you want some real cooking, kindly peruse Kristen’s recipes. She knows what she’s talking about. She’s the man.
Comments
I haven’t cooked for a long time, but I come to want to cook Apple Macaroni while I was reading your posting, Ruedi.
>I have a cold and am suffering from fever, backache, sneezing, and other symptoms.
I’m sorry to hear that. Wakako-senpai, please get well soon.
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I love cooking. If you had many apples, you could cook them into Jam!
Well, anyway, I don’t feel like cooking now. I have a cold and am suffering from fever, backache, sneezing, and other symptoms. That’s why I’ve not been cooking for a week. Then how am I living? You have to know that there are many and amazingly delicious instant food sold at supermarkets. I found packed ZOSUI, whici is rice cooked with soup and many Japanese eat it when sick because it is easy to digest.
I wish I could cook. Please cross your fingers.