Pasta Sunday

I work the typical 9-5 job. Except my hours are more like 6-3. Good for some reasons, not good for important things like sleeping in! When the weekends come, I want to cook and I want to cook big. Here is a peak into a recent Sunday.

Pasta Sunday and oh yeah a couple of baguettes too.

This picture is the result of one Sunday where I decided to make mounds of pasta. I made mushroom stuffed ravioli, orecchiette, fettuccine, whole-wheat fettuccine, and 2 fresh baguettes. I don't know why. I don't cook for 20 people or anything, I just find it so fun to get into the kitchen, whip up a bunch of stuff and then SERIOUSLY dine during the week. This particular day yielded about 5 pounds of pasta.

#1 The Baguettes

I started those first in the morning. Now I've made this recipe about 4 times and it has been very good each time. I've made baguettes, mini-baguettes, rolls, and hoagies. The recipe is not mine, it's from King Arthur Flour.

I have never made this entire recipe . Even when I half the recipe I still can make 2 good sized baguettes, 15 good sized rolls, and 5-6 hoagies. That works best for me because I only have so much space in my oven.

My changes:
I have used a baguette pan and I also tried with a parchment paper lined cookie sheet with good results. For the lined cookie sheet, make sure you let the loaves cool on a rack so the air circulates and gives the bottoms a chance to dry out.

I omitted the egg glaze. They were all still beautiful.

I did not use ice cubes in the bottom of the pan. I instead heated water and added that to a pan in the bottom of the oven. No negative thoughts to the ice cubes, I'm sure that works fine. But I had a "kitchen event" where I tried to steam water from a baking stone and it didn't work out so well for the stone :eyeroll:. Therefore, I went with my trusty pan filled with boiling water technique.

#2 - White Flour Pasta

This is great pasta. I've tried several recipes of pasta and I find this one to be the best.

3 cups all-purpose, unbleached flour (did I mention King Arthur above? Great flour)
1 teaspoon salt
3 eggs, room temperature
4 tablespoons olive oil
1 tablespoon water

Mix the flour and salt in a bowl. Make a well into the flour and add the eggs. Mix the eggs with a fork and add olive oil and water. Continue to mix and as you circle round and round, bring a bit of the flour with you. When the mixture comes together, scoop it into a large bowl and bring it onto the counter to knead.

Knead the mixture together, adding flour on the counter if needed. Fold the dough in half onto itself and push the dough with the heels of your hands away from you. Keep repeating the fold and push until the dough begins to look combined and no flecks of flour remain.

Let the dough rest in plastic wrap for about 20 minutes or so at room temperature. Then follow your pasta rolling instructions.

#3 - Whole Wheat Pasta

This one is fun because you get to eat much healthier pasta and you get to use the food processor!

1 1/2 cups whole wheat flour
1/4 teaspoon salt
2 eggs, room temperature and beaten
2 tablespoons olive oil
1 tablespoon water, if needed

Place the flour and salt in the the food processor with the steel blade, whirl for about 2 seconds. Slowly pour in the eggs and pulse process until the mixture resembles coarse meal. Add the oil and continue to process until the dough forms a ball around the blade. Add the water if necessary.

Let rest for 20 minutes. Follow your pasta rolling instructions.

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After the resting of #2 - White Flour Pasta and #3 - Whole Wheat Pasta, then follow the instructions on your pasta machine of choice.

I have done all 3 rolling methods. Hand-rolling, the Atlas Pasta machine hand crank and the rollers on my Kitchen Aid. I vote for the kitchen aid because you end up with two free hands, it provides an even thickness and did I mention that it is just plain fun?

Roll and cut. Dry or fresh cook. Whatever is your fancy. As for the ravioli, I dried and put in a ziploc and when I need to boil ravioli, go straight from freezer to boiling water. Add about 2 extra minutes cooking time.

Fish and Chips / Fryer Chat

I have a deep fryer that is a separate appliance. It looks something like this item. I do not have this exact model, but something similar. I have been making donuts, french fries, chimichangas, fried apple pies, etc. in it. I loved that fryer. Sadly, I think it needs to um...go to appliance heaven.

Making homemade fish and chips is one of the best cooking dishes in life. You get to control the batter flavor, the crisp, the amount, and the freshness of the fish. I've made it zillions of times and it just ends up, whimpy, sad, and bland.

I finally decided to do it on the stovetop and add a deep fry thermometer. I have one that is similar to this one. I have to admit, I don't remember what I paid. But it has been a wonderful kitchen tool that I will always use.

Upon the heating of the oil, we ooo-ed and aaah-ed over the bubbly-ness of the oil. Interestingly...the old deep fryer sizzled, even on it's highest setting but didn't look THAT hot, not like this. The dutch oven I used to deep fry on the stovetop looked great! Dropped the fish in and in a few minutes, VIOLA!! Perfect deep fried fish! It was the best.

To make great fish and chips:

1) Make sure the oil is the right temp. Don't rely on the temperature gage of your deep fryer appliance. Use a back-up thermometer.

2) Follow this great breading recipe.

My Doctored Good Fried Fish Recipe

2 pounds of cod or halibut, trimmed and boned
3 cups of all-purpose flour
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 can warm beer, unopened

Mix the flour and seasoning together. Remove about 1 cup of the mixture. Now you should have a 2 cup mixture and a 1 cup mixture. Add the beer to the 2 cup mixture. This is now your batter. Should resemble something like a pancake batter.

Cut the fish into fish like strips. About 3 ounce pieces. Dredge the fish into 1 cup flour mixture, then into the batter shaking off the excess. Drop into heated oil and cook until golden brown, about 3-4 minutes.

Remove from oil, drain well. Keep on a foil lined cookie sheet in a warm oven till the rest of the fish is done. TRY to prevent snacking...although I think at least a bite or two is okay :)

Serve with your favorite tartar sauce. Unless you are a malt vinegar person! I just love homemade tartar. Another day for that recipe!

Roasting Tomatoes - The Way I Learned

When I first learned how to roast tomatoes, I had read the cookbook, The Food of Campanile. This is written by Mark Peel and Nancy Silverton. Mark is Nancy's husband. I only read it because I LOVE Nancy Silverton. Want to learn to make real bread? Want to learn what really ARTISAN is about? Check out Nancy Silverton. Another day I shall post about my sourdough starter.

In The Food of Campanile (my version pg 241), is their recipe for Slow-Roasted Tomatoes. I love roasting my tomatoes and would never have learned how to vary my recipe if it was not for Nancy and Mark.

They suggest laying each tomato in half and inserting garlic slices into the tomatoes, olive oil, kosher salt, black pepper and thyme. They also slow roast their tomatoes, about 3 hours at 225 degrees.

Over the years, have I gotten lazy? Hungrier? I rough chop mine with garlic and onion (the easy way) and roast from there. But I do have to admit...oh my word, there method is so awesome. Sometimes I just don't have the time to sliver the garlic, etc.

I did get 50 pounds of Roma tomatoes this year and even though they were fresh tomatoes and wonderful all on their own, I often can't resist the urge of roasting. I roasted maybe about 15 pounds of the tomatoes and I did follow the true Mark and Nancy recipe.

Aren't these so beautiful? Thanks Campanile!

Risotto Pork Chop Ramblings

I talked about Risotto a few posts ago and here is one of the dinners I've made with it. Risotto is definitely a fall food. It's cool and crisp here in Michigan and I'm ready for more cozy, warm, rich, fireplace style dinners.


I made the Risotto and of course had some great Parmigiano-Reggiano cheese added. A comfort food.


Now, for the pork chops. I let my pork chops rest on the counter, bringing quite a bit of the refrigerator chill off of them. Rub, then rest. This rub was a simple mixture of garlic powder, onion powder, salt, pepper, and thyme.


I sear in olive oil over a medium-heat, just to brown the outside and then reduce the heat, add a touch of stock, some julienned onions, a few minced garlic cloves and cook till desired doneness.


As for the pork chop itself, I really do enjoy the bone-in pork chop with the little filet/tenderloin piece is on one side. I call it a T-bone loin chop since it reminds me of a T-bone or Porterhouse steak. And thick. Thick. Did I mention thick? I like a thick cut pork chop. Nothing skinnier than one inch.


I often buy these pork chops at Costco and in the picture is one. They do cut theirs about 1 inch thick and that makes for quicker weeknight meals.


It's that Risotto though...that is what calls me.

It Was Around Here That I Should Have Realized

Somewhere around here....I should have noticed I was doing too much...then ended up with...

WITH THIS!!!!!! AAAGGGGH.

Sorry everyone. I've been down and out in the cooking world. Waaaah! I'm starting to feel lost...and hungry for real food! But this gauze (okay not the ENTIRE contraption) had to stay on for 2 weeks. Tomorrow is the day! Unfortunately I waited too long for stitches and ended up with Durabond skin glue, Durabond skin foam and more glue, and a splint. The foam is getting removed tomorrow. I'm so excited!

Needless to say I haven't been creating alot of yummy meals. I've been stalling actually. Eating up the freezer and ordering delivery pizza...alot.

Last night's quick meal was pretty easy. That I will share with you.

Sauteed Shrimp w Garlicky Alfredo Sauce

1 pound shrimp, then clean and remove shells
Extra-virgin olive oil
4 cloves garlic, pressed
Sprinkle of:
Crushed Red Pepper
Thyme
Salt
Black Pepper
Onion Powder
1 jar of alfredo sauce
Noodles of choice. I used 4 ounces of penne for 2.

Have your noodles pretty much cooked and waiting for you.

Heat olive oil in your pan of choice. I used my saucier. (Love that pan).
Add pressed garlic. Saute for about 1 minute. Add shrimp and sprinkle your seasonings in. I reduced the heat as the shrimp were getting pretty pink, and continued tossing till half pink, still half gray.

Pour in one jar of alfredo sauce. Okay, it's a jar in this one...I'm injured! Heat through and make sure your shrimp are pink.

Pour over pasta and serve. There is alot of sauce here, but there was mopping to be done with some great garlic bread.

Kitchen Tips

I'm compiling an area of Kitchen Tips. Each time I think of something or find something new, I will add it to my blog and label the post as Kitchen Tips. You will be able to sort by the label for Kitchen Tips and see what I've got handy.

Feel free to email or comment your tips as well and I will include them!

Risotto Stages

When I first started to really learn how to cook I was testing all sorts of gourmet recipes. I was very eager to try everything and I came pretty close. Tortes, real puff pastry with 944 layers of pastry and 943 layers of butter, every bread, bagel, natural leavening starters, stocks, braises, and any other true recipe that wasn't a one-pager. The fearless beginner!

Before I go to sleep, I often read a cookbook, cooking magazine, food section of the newspaper, or even a few printouts of my own recipes. Several times in the past I had read about risotto although I had never tasted one I liked. I found this hard to believe since I love so many foods and in 1997 decided to make one of my own. It had to be good, I was following one of the Food Network shows. It turned out terrible! It was grainy tasting and not at all creamy. I didn't like it one bit. Instead of practice, I just added it to my list of foods I didn't eat.

Fast forward to Spring 2008 while Morel Mushroom hunting up north we went to a nicer restaurant in town and one of the side dishes was a Parmigiano-Reggiano Risotto that the chef makes up fresh when it's offered. I succumbed. Risotto is loved by so many! Risotto is considered to be a special dish, with creaminess and toasty richness. All things I love. Report at first SMELL - I loved it! It was wonderful and rich and had that nuttiness from the Parmesan that made me just want to eat more. I decided to give homemaking risotto another try.

I found a nice dry arborio rice at my local gourmet market. How did I know it was nice? Um, the bag looked pretty? I don't know. It was the one that seemed to sound right. I made about 5 recipes of it and used some for dinner, some for lunch and some for photos here. Hopefully, someone else will read and say aaaahhh, that's what it's supposed to look like?? Then know they too can make it just as great at home.

I think noticing the grains and how they change in the photo will help you to be sure you are adding enough stock, stirring it enough and even if the timing is right, the grain may not be. It should look like my last spoonful above.